Beef Fortnight at Trinity Restaurant

To reserve your cut for lunch or dinner throughout the fortnight, simply email beeffortnight@trinityrestaurant.co.uk or call us on 0207 622 1199

Following on from the huge success of our “Pig Week” way back when the sun was shining in June! We are offering this again but, this time as...“Beef Fortnight”.

After some considerable tasting, research and discussion we opted for a Long Horn heifer. Although slightly smaller in size than a Steer, due to its sheer weight- topping the scales at just over 300kg, we will be sharing the animal with friend and renowned local butcher Gary Moen who has assisted us with the sourcing of the animal and will be kindly hanging the bulk of the meat in his shop for us ready to prepare at the restaurant.

The animal is from Christmas Hill Farm in Suffolk, was fed predominately on a mix of grass and grain and has been slaughtered on the 27th September. The meat will be hung for 35 days to allow it to develop, relax and mature. I will be taking delivery of the meat on the 28th October and shall be spending the rest of that day breaking down the carcass into the cuts below.

Exactly the same format as last time round, in the weeks of 31st October through to 13th November we will be offering the various cuts below which you can pre order from now onwards. Some cuts work for small tables but the general idea is to promote convivial eating for larger groups to share an intelligently breed, well sourced and lovingly cooked animal.

You will be offered a choice of three starters priced individually from our a la carte menu followed by the main of your choice which will be served with garnishes appropriate to the chosen cut, lashings of freshly grated horseradish and a deep rich red wine beef gravy made from the bones. For pudding a choice of English Cheeses or a slice of apple crumble custard tart.

Because this carcass will generate such a volume of protein we will be producing around 100 of our own burgers with the cuts we feel do not lend themselves well enough to braising or roasting. Our burgers will be a mix of the minced beef, Foie Gras, caramelised onions, marrow fat and light seasoning and they will be available to purchase raw packaged for take away for those guests booking the Beef Fortnight with us. They freeze really well and will deliver a burger you will be hard pushed to forget!

Here are the cuts:

Here is what you need to know:

We look forward to seeing you then,

With thanks