Delifonseca to hold Butcher’s Beef Masterclass and dinner

delifonsecaLIVERPOOL deli and restaurant Delifonseca is to hold a Butcher’s Beef Masterclass and dinner at its Dockside venue.

The event is being staged in partnership with in-house butchers Edge & Sons.

Throughout the evening, sixth generation butcher Callum Edge and Delifonseca butcher Matty Rhind will demonstrate and explain the science behind their methods and different cuts of meat, including how to get the prime flavour from them.

On arrival guests will get a glass of red wine before sampling a selection of beef canapes including Oxtail Consommé, Tartare of Rose Veal and Ox Cheek & Heart Bon Bon.

The main course features Slow Braised Short Rib, Celeriac Remoulade, Creamy Mash, Tenderstem & Rich Beef Jus and the dessert is Apple Tart Tatin with Butterscotch Ice Cream.

Proprietor of Delifonseca Candice Fonseca said: “Here at Delifonseca Dockside, we have built up a reputation for our eclectic culinary calendar, with our intimate butchery events remaining a firm favourite amongst our guests.

“Edge & Sons are specialists in what they do, making them an exceptionally rare breed in the world of agriculture and Callum and his team’s unique approach combines expertise in slaughtering, maturing and butchery; resulting in outstanding flavours that can certainly add the wow factor to any dish.”

The Butchery Masterclass & Dinner is priced at £47.50 per person and will take place on September 30 at Delifonseca Dockside.

 

Magazine3.com @copy NewspaperTimes - All rights reserved