We promise you will not leave hungry!

For our Summer Fire & Food Feast we are celebrating beef! We have selected four different cuts of beef, Bavette, Short rib, Brisket and bone in Rib-eye, which we will cook over the fire. We have carefully sourced this beef from grass fed pasture raised until fully mature to give the meat a wonderful texture and depth of flavour. See all the descriptions and our suppliers below.

This Fire & Food Feast will be served in the Riverside Arena with entry to the park and a welcome glass of bubbles at 6pm, so you have time to walk around the grounds before dinner. We will sit down to dinner at 7pm and we would recommend allowing around 3 hours for the feast. We will round off the evening with a delicious selection of sweet treats. We look forward to sharing this feast with you.

The Beef

Bavette

Also known as flap steak, bavette is a flat cut with an intense beef flavour. The bavette is also known as the butcher’s cut, because butcher’s often save it for themselves. The name “bavette” is the French word for “bib,” since this cut comes from the lower chest area of the cow close to the top of the abdomen. This well exercised but still fatty part of the cow makes bavette versatile, in addition to delicious. Bavette should contain a significant amount of fat, which is why it can be well enjoyed in a variety of forms from sliced thin to simply seasoned and cooked whole.

Bavettes have a similar flavour profile to flank or skirt steak, two other flat cuts found close by. Bavettes are packed with minerals and are dense with fibre. Bavette, however, has a very loose structure, helping to avoid chewiness or toughness with a lot of wiggle room in cooking method and internal temperature.

Beef Short Ribs

Beef short ribs come from the lower ribcage of the cow and are known for their rich, deep flavour. These ribs are marbled with fat, which renders down during slow cooking, making the meat incredibly tender and juicy. We cook our short ribs over a fire, allowing the heat to break down the connective tissues and infuse the meat with a smoky, savoury taste that melts in your mouth.

BBQ Smoked Brisket

Brisket is a cut from the breast or lower chest of the cow, prized for its robust flavour and tenderness when cooked properly. Our brisket is slow smoked, allowing the meat to slowly absorb the smoky flavours while breaking down the tough fibres. The result is a succulent, flavourful cut that is both tender and rich, perfect for barbecue enthusiasts.

Bone in Rib Eye

Ribeye’s are cut directly from the ribcage of the cow. The copious amounts of fat on the rib cage provide a depth of flavour completely unparalleled by any other cut of steak. Not only is the ribeye surrounded by flavourful fat, it’s marbled by it end to end. This fat melts down and opens up the fibres of the ribeye, allowing it to absorb all of the flavour brought to life by cooking over fire. We slowly bring the steaks up to temperature with a gentle heat to allow the fat to render and then reverse sear them on top of the red-hot coals before resting them for 20 minutes before serving.

Ribeye steaks also take particularly well to dry aging, a process that adds both tenderness and flavour to a cut of steak by storing the steak in a temperature-controlled environment for an extended period of time.

Reserve your table here:

Source of the meat.

The Bavette and Short Rib comes from Lyons Hill Farm in Dorset and has been selected for its exceptional flavour. It is exclusively from Rare or Traditional breeds of British cattle that are grass fed. It is not your usual commercial beef, it comes from cattle that are fully matured and live a life that’s 2 to 4 times longer than commercial cattle.

This is what old-fashioned beef used to taste like, before being ruined by crossing our native breeds with continental cattle to make them grow faster and bigger, to the total detriment of flavour.

From our farm to your door; sustainable, full flavoured meat. – Aurox Meat

The Bone in Rib Eye Steaks and Brisket come from Meat Matters in Wales, founded by Oliver Woolnough. These are ex dairy cows that have been put out to grass for a year or two after they have finished milking. This allows the cow to mature and develop flavour. He works with local dairy farms to select the best animals and allows them to mature in a stress free environment so the meat to develop flavour. The meat is then dry aged for a minimum of 28 days for a wonderful texture and depth of flavour.

Premium Quality Beef Online | Meat Matters (meatmattersltd.co.uk)