Kicking off on St. George’s Day (April 23), Great British Beef Week is an annual celebration of the unparalleled beef industry that we enjoy right here in the UK.
Beef produced in Britain under the Red Tractor mark is produced to the highest possible standards of welfare, hygiene and traceability. Of course though, it’s the flavour of British beef which truly excites. Rich, tender and exceptionally high-quality, British beef is a treat which deserves our recognition.
Well, at Butcombe, we’ve decided to give it just that with an incredible menu, produced entirely using beef from across the West Country, as our tribute to the hard-working farmers who bring the best to our kitchens and to your plates.
We simply can’t wait for Great British Beef Week to begin, which is why we’re offering our menu throughout the entirety of April at every Butcombe pub which serves food.
Here’s what you can expect to find in our exciting, innovative menu:
Ox Cheek & Bone Marrow Nuggets with Horseradish Cream
Take your taste buds on an adventure with nuggets that are unlike any you’ve tried before. Ultra-tender ox cheek is combined with rich bone marrow and breadcrumbed, before being fried and served with our horseradish cream.
They’re the ultimate bar snack and, when paired with our new Butcombe Blackbeard Stout, make for an exceptional starter before one of our Beef Week mains.
Beef Frank Hot Dog
Our take on the humble hot dog is a 100% beef hot dog, served in a luxurious brioche bun with American mustard, a celeriac remoulade, crispy fried onions and pickles with chips on the side, it’s the hot dog – but not as you know it.
We recommend pairing it with one of our IPA’s, like Liberation Ale or Butcombe Goram!
Slow Braised Ox Cheek Lasagne
Discover how premium ingredients can turn the mundane into the miraculous with our slow braised ox cheek lasagne. Beautiful, slow braised ox cheek is mixed with rich tomato-based sauce and layered between fresh pasta sheets and bechamel, topped with locally sourced cheese for a true flavour sensation. It’s served with garlic ciabatta bread and a Dorset mixed leaves salad.
Pair it with a golden, malty ale like Butcombe Gold for a truly delightful dining experience.
Bavette Steak Salad (gf)
Not your ordinary salad, this fresh, herby salad combines a truly underappreciated cut of beef- the bavette – with blue cheese, ricotta, spring green vegetables and a salsa verde for a truly unforgettable salad experience.
We suggest a glass of our house Merlot of Shiraz to pair with the bavette beef.
All beef used in our Great British Beef Week menu is dry aged for 28 days on the bone to maximise flavour and pulled from Red Devon and Hereford herds. So, why not join us at one of the following pubs and discover the brilliance of British beef for yourself?
Our Great British Beef Menu can be found in many of our Butcombe managed pubs – click here to see the full list of participating sites .