Lots of restaurants talk about provenance, at Rotunda we follow it through. Our beef and lamb come from our own farm in Northumberland, where the animals are born and hand-reared, grass-fed and free to roam over acres of cloverfilled country side. Our beef is then hung onsite at Rotunda for a minimum of 28 days in our specially built hanging room before being butchered here at Kings Place.
Our annual beef dinner is a celebration of the above and a chance for you to taste first-hand what a difference true provenance has made in the quality of our meat. Enjoy arrival canapes and short talks by our farmer, Ian Scott, and head chef, Ian Green, as well as a butchery demonstration by our own butcher, Daz Roach, before sitting down to a mesmerising five-course dinner.