Introducing the first-ever School of Butchery, a night of steak, wine and meaty-education courtesy of Stockdales of Yorkshire…
Since it opened in 2015, Stockdales of Yorkshire has become the first word in steak. Not only do they serve the very best beef in Leeds, but they also have access to APB’s phenomenal master butchers, including the genius that is Jim McPhie. This man has forgotten more about beef than most people learn in a lifetime and he’s coming to Leeds to share his meaty know-how at the first-ever School of Butchery from 12pm to 4pm on Saturday 29th February 2020.
See a master at work
This no-holds-barred tasting experience will take your carnivorous cravings to a whole new level. At first glance, it looks like just another steak and wine pairing, but it’s so much more than that. McPhie is bringing an entire Grade A side of dry aged beef that stretches from the sirloin to the very tip of the ribs. It’s big, it’s really big. In fact, it’s so damned big that he’ll have to bring his own butcher’s block. Even Stockdales don’t have one big enough and that’s saying something.
But as always, size doesn’t matter – it’s what he does with it that counts and he’ll be butchering it like a pro. This isn’t a pre-event ritual, it’s the day’s entertainment. You’ll crowd around the table as he talks you through each cut (both the one he’s making and the one you’ll be eating). This is your chance to learn the tricks of the trade as he puts his incredible knife skills to the test. You’ll watch him extract the fillet, the sirloin and the ribeye, as he reveals the unique characteristics of each piece of meat.
The provenance of the meat is just as important. Locally-sourced, free-range – you’ve heard all the buzz words, but now you can find out what really matters, because when it comes to beef, even the slant of the earth can make a difference and don’t even get us started on the weather. All these things, no matter how insignificant they seem, will affect the quality of the meat on your plate, and McPhie can tell you why.
Devour a meatilicious dinner
For their next trick, they’ll place you in the hands of Head Chef Giuseppe Romano. He knows his sirloin from his ribeye and he’ll be only too happy to share his knowledge with you – but first, he’s going to make you something special using the very fillet that McPhie has just carved. Watch as he hand-minces the steak and mixes it with a scrumptious combination of cornichon, capers, shallots and wasabi to create an exquisite plate of steak tartare. It’s served with egg yolk, pickled baby beetroots and a Parmesan crisp to cut through the meat and bring out the delicious flavours of the tenderloin.
This is the first of three courses. For the second, you’ll have the opportunity to choose your favourite cut from McPhie’s side of beef. He’ll carve it for you and send it to the kitchen where it will be cooked to perfection. That’s the beauty of this event – they’ll squeeze out every bit of steak expertise, so by the end of the night, you’ll know that fillet is best served rare, but ribeye benefits from a little more time on the Josper to melt that delicious marbling of fat and bring the meat to its tenderest best. Top your steak with your favourite sauce or take a recommendation from Romano himself, then pair it with rustic chips and a house salad.
Each course comes with its own unique wine pairing. The beef tartare will be accompanied by Palmer & Co Rose Champagne to bring out the juiciness of the meat, so you can start your tasting experience in style. Your next drink will depend on which cut of beef you choose. If you go for fillet, the Mercurey Rouge Vieilles Vignes Domaine will cut through the oh-so-lean texture, while ribeye fanatics will enjoy the balancing fruitiness of the Springfield Estate’s ‘The Work of Time’. And the Chateau Tour de Yon Grand Cru has all the complexity of the forest floor to bring out the grassy notes of the sirloin.
But dinner isn’t done yet. For dessert, they have two options for you. A Yorkshire twist on Eton Mess, made with the very best forced rhubarb from Tomlinson’s in Pudsey, or a traditional sticky toffee pudding. The former comes with Graham’s White Port with notes of honey and citrus that blend perfectly with the rhubarb, while the latter is superbly paired with a Ginger Espresso Martini for a sweet explosion of flavour.
Get in there while you can
This is a 4-hour celebration of steak. It will take you from field to fork on an insightful exploration of beef as you learn from the very best in the business. You’ll enjoy three delicious courses along the way, each paired with a delectable drink, all for just £130 per person. Hell, you’ll even get an apron and a certificate to take home. But if you want to go, you’ll have to be quick, because there’s only space for 12 people at this intimate event.
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