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Peppered beef carpaccio

13 October 2014 / Food /

An insight to our new Plated Starter for this month – Peppered Beef Carpaccio, Pickled Beetroot, Watercress Puree and Toasted pinenuts

A new feature to our buffet is our monthly plated starter, which is influenced by the current cross over in seasons. Each month a different chef will volunteer to create the dish, this month it is the turn of Stephen Lech one of the Glasshouse Sous Chefs, he used Aberdeen Angus beef tenderloin lightly peppered with juniper berries matched with the earthy flavours of beetroot and the freshness of watercress to combine the flavours of this dish.

Stephen is originally from Sydney Australia where he began his career working in restaurants then moving into five star hotels both in Australia and Park Lane in London before joining The Grove. His culinary background is classical French with a mix of Asian inspired flavours and he uses his background to create dishes like the beef Carpaccio presented in this month’s blog and passes this knowledge onto to the junior team members which helps them gain an understating of flavours and seasonality.