- Sous vide Sirloin – 5 x 230 gr
(trimmed, marinated with garlic, thyme, rosemary and oil)
(made and cooked Sous Vide bath t56,6C in the Hereford kitchen)
- New potatoes for roast – 1kg
(steamed and marinated with garlic, thyme, rosemary, oil and 82% butter)
- Root vegetables for roast – 700 g
(steamed and marinated with garlic, thyme, oil and 82% butter)
- Red wine sauce - 200 ml
(made in the Hereford kitchen)
- Brussel sprouts – 225 gr
(marinated with garlic, thyme, oil and 82% butter)
Brown Mushroom – 425 gr
(seasoning, rosemary, thyme, garlic oil and 82% butter)
- Tomatoes – 200 gr
(thyme, garlic)
- Chipotle mayo - 200 ml
(made in the Hereford kitchen)