DELIFONSECA Dockside is set to host a special masterclass and dinner in collaboration with in-house butchers Edge & Sons.
On Friday, June 17, award-winning Callum Edge will join Dockside butcher Matthew Rhind as they demonstrate and explain the butchery process, including different cuts and how traditional breeds, natural feeding and local farms add up to unrivalled flavours.
Guests will be treated to a range of starter canapes comprising various forms of beef and an innovative main course featuring a trio of the meats at the Brunswick Quay venue.
Proprietor of Delifonseca Candice Fonseca said: “Our evening is set to begin with Callum and Matty up close and personal on the shop floor with a butcher’s block and a side of beef to demonstrate how different cuts of beef relate to the carcass. This will give our guests a chance to truly see the skill of butchery. It also offers an opportunity to learn all about the numerous steps between farm and fork that add up to a great tasting honourable product. Marc Lara our head chef will also join them to discuss the variety of preparations and cooking methods that he has used to create the starter and main courses.
“Edge & Sons Butchers, which is now a firm feature at Delifonseca Dockside, specialises in rare breeds while being a rare breed themselves – they are only one of nine other butchers in the whole country who continue to maintain the expertise to slaughter in-house.”
On arrival, guests will be treated to a glass of red wine and will be served a wide range of beef starter canapes including Steak Tartare, Lemongrass Thai Beef and Salted Beef with Soured Onions to name a few whilst the demonstration is taking place. The seated main course will feature a plate of beef to include Chuck Steak, Neck Stew and Confit Shin. Those with a sweet tooth can enjoy Textures of Strawberries for dessert.
Edge & Sons Butchers have won national acclaim, becoming a ‘Best Food Retailer’ at the BBC Radio 4 Food & Farming Awards. The butchers source its livestock from within a 25-mile radius and has long-standing relationships with each individual farmer.
Candice added: “For avid carnivores, keen cooks or curious connoisseurs and butchery amateurs alike, our evening is set to showcase the provenance of good, local husbandry.
Coupled with the butchery’s expertise, the resulting flavours shine through in each cut of beef.”
The Edge & Sons Butchery Masterclass and Dinner will take place on Friday, June 17 from 7:30pm and is priced at £39.50 per person. Booking is essential and a £10 deposit per head is required.
For more information about Delifonseca visit www.delifonseca.co.uk or call 0151 255 0808.
For more information about Edge & Sons visit www.edgebutchers.co.uk
