6 THE WORLD OF HOSPITALITY
6.
about?
What dishes are you most excited
The menu will be seasonal, and the dishes
will be regularly rotated to reflect the
changing seasons, the team is also working
hard to source our food and drink from local
suppliers to help reduce our carbon footprint.
THE SOAK Q&A
The dish I’m most excited about is the cured
venison tartare, for this dish we will be using
the haunch muscle, which is a beautiful cut
of meat, and is perfectly prepared through
soaking techniques. The result is similar to a
bresaola, but with a twist because we’ll use
an array of beautiful delicate spices.
WEBSITE: WWW.THESOAK.CO.UK
The slow cooked Beef Cheek Bourguignon
will also be extra special and requires an
extended brining process to capture all the
flavours and is topped off with gorgeous
shallots and mushrooms.