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the marrow enriches the braising liquor
One of two Burns Night specials created in collaboration with Josh Whitehead of Finer Pleasures
for me the grouse is the definitive emblem of what we might consider the last vestiges of wild Britain
Inspiration from Chef George Ryle
Beef Rump Roast nye the marrow enriches the braisingRichly Flavoured Rump Roast, Boned and Rolled for Easy Cooking Cut from the hindquarter where the loin meets the leg, the Rump of Beef Roast delivers exceptional flavour, a good covering of fat, and a satisfying texture. This heritage breed beef is grass fed, slow grown on the lush pastures of the Yorkshire Dales, then dry aged and expertly butchered boned, rolled, and ready for roasting. Less expensive than prime cuts but no less rewarding, rump
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