The Farmer, The Butcher & The Chef

Venue Info

From farm-to-tablers Rotunda (who hand-rear & grass-feed their own beef before hanging it for 30 days in an aging room), this one-off supperclub presents their "holy trinity" of food-producers, with talks/presentations centered on the provenance and preparation of the protein-centric four-courser you'll be feasting on: beef & oyster pie w/ beef-dripping pastry, vodka & dill cured salmon, trio of beef (roast fore-rib, flank braised in thyme-infused milk, slow-cooked shin cottage pie), and pear & cinnamon pudding, which has no beef, but whose fruit accurately predicts the shape you'll grow into after this meal.

London

The Farmer, The Butcher & The Chef

From farm-to-tablers Rotunda (who hand-rear & grass-feed their own beef before hanging it for 30 days in an aging room), this one-off supperclub presents their "holy trinity" of food-producers, with talks/presentations centered on the provenance and preparation of the protein-centric four-courser you'll be feasting on: beef & oyster pie w/ beef-dripping pastry, vodka & dill cured salmon, trio of beef (roast fore-rib, flank braised in thyme-infused milk, slow-cooked shin cottage pie), and pear & cinnamon pudding, which has no beef, but whose fruit accurately predicts the shape you'll grow into after this meal.