November 2012
Supper Club: The Farmer, The Butcher, The Chef - Beef Dinner
20th November 2012
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.
