For the 8th consecutive year since opening our doors, we have been awarded the Beef & Lamb Excellence award. Its always a challenge to come up with new and interesting dishes and this year we decided to focus on creating both beef and lamb meals that showcased two different cuts of meat. This “nose to tail” philosophy where all parts of animal are utilised and nothing goes to waste is part of our focus on sustainability and enables us to highlight how to incorporate“lesser used” cuts of meat alongside traditional favourites.
Our beef dish consisted of sustainable eye fillet sourced from Taupo alongside beef cheeks which were slowly braised and served with yams roasted in duck fat, a celeriac, horseradish & feta remoulade and Pinot pickled shallot.
For the lamb dish we used marinated rump alongside sweet and sour pickled lambs tongue with smoked paprika potato discs, gribiche, smoked beet emulsion, candied cashews and labneh.
Both dishes were received exceptionally well by the anonymous judges and we were delighted to receive our gold plate once again!