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An exploration of the terroir and taste of Beef

Event ended

An exploration of the terroir and taste of Beef

From GBP 50.00



Apr 07 2022 19:00 - 22:00
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(amended slightly Monday 14th March 2022 - the starter is no longer seared beef but beef tartare)

- Trio of tartare with garnish served separate & sourdough toasts

- Pot au feu using shorthorn or cull cow backrib with ramson pesto and Alexander heart

- Scrumpets of brisket, cauliflower and black garlic

- Madeleines, coffee and creme fraiche


The Duke of Cambridge and The Ethical Butcher presents…

An exploration of the terroir and taste of Beef

We talk about terroir in wine, coffee, chocolate, even cheese but rarely - if ever - with meat. 

A dinner on Thursday 7th April hosted at The Duke of Cambridge in partnership with The Ethical Butcher will look to explore how the ‘terroir’ which includes factors such as geography, husbandry, climate, soil, water and native pastures can affect the taste and the overall flavour profile of beef. Challenging the way we approach beef, the evening will involve a tasting of the same cut of meat from three farms with unique and distinct geographical differences, followed by a glorious dinner to celebrate good quality beef at its best.

When approaching quality grass fed beef should we now look beyond the breed variety and take into account the terroir? Will exploring the region, specific geographical and environmental factors affect the overall taste of the beef? Glen Burrows, co-founder of The Ethical Butcher, will set the scene and the concept, introducing three of their farmer partners - all who practice regenerative farming methods.

Peter Weeden, Head Chef at The Duke of Cambridge and Head of Sustainability across the group, will be working with three of The Ethical Butcher’s long standing farmers to showcase the nuances of flavour depending on the terroir of each beef. 

To illustrate this, Peter will present a starter featuring a taste of each farm’s beef, all prepared the same way. Just as a sommelier would compare and contrast wines taking into account the terroir, guests will be encouraged to follow a similar approach to tasting the beef. They will hear directly from the three farmers who will guide them through the factors that bring out these unique and different flavours.

The terroir tasting will be followed by a true celebration of great beef with a main dish of Pot au feu (a french stew using back rib) with wild garlic pesto and Alexander heart served with a scrumpet on the side - a panné’ed and deep-fried piece of braised beef. Dinner will end as all great dinners do with fresh oven-baked madeleines. 

The Duke of Cambridge (Britain’s first Organic pub) is part of The Culpeper Family, a four-strong pub and restaurant group with a strong sense of purpose especially when it comes to sourcing. In January they hosted ‘Regenerative Agriculture: A conversation’ to debate and learn from experts in the area which led them to garner a friendship with The Ethical Butcher due to their like minded values. The Ethical Butcher works tirelessly to reconnect people to farming.

The three farmers providing beef and who diners will hear directly from include: John Cherry from Weston Park Farms, Hertfordshire, who also owns and runs the Groundswell Show Beef who will be supplying meat from his Shorthorn suckler cows, Neil Harley from Cheswell Grange in Shropshire, the first certified regenerative farm in the UK, will be supplying Aberdeen Angus, and finally Jonathan Chapman from Bailey Hill Farm in Buckinghamshire who rears Red Ruby Devon cattle, one of Britain’s oldest native breeds. 

The farmers show a mutual love for the land, love for the ecosystem and passion for biodiversity and their animals. The Ethical Butcher garners very genuine relationships with their farming partners with a business model where 10% of their farming network own 10% of the business.


A London pub in Spitalfields | | @theculpeper


The Duke of Cambridge The Duke of Cambridge, 30 St Peter's St, N1 8JT London


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