‘Collaboration’ is one of The Big Group’s core values, it is something that we hold very dear to our hearts as we are incredibly fortunate to collaborate with some of the best people and companies in the industry; everyone from designers, florists, builders, artists and of course our food and beverage suppliers.
Today we are going to showcase some of our amazing suppliers who either source or create some of the best products that you are ever going to find. The suppliers in spotlight have shops that open direct to the public or have an online shop and can do home delivery.
Please watch the below video with our Head Chef Lisa Bolle to be inspired.
AGED RIB EYE
500g dry aged rib eye
2 tbsp butter
1 tbsp oil
- Take your steak out of the fridge an hour or 2 before you want to start cooking so it comes to room temperature. This is a thick cut steak so it may need the full 2 hours.
- Pre heat the oven to 200c .
- Season your steak well with salt and pepper.
- Place a heavy base pan on the high heat, add the butter and oil, place the steak in the pan add a sprig of thyme and seal on both sides for 2 minutes.
- Remove the steak from the pan, place in an oven tray and finish in the oven. Cooking time will depend on your preference , rare, medium etc.
- Once cooked allow to rest and then serve.
TARRAGON, TRUFFLE AND PEPPER BERRY BUTTER
3 tbsp chopped fresh tarragon
1 tsp truffle and pepper berry salt
- Leave the butter out so it comes to room temperature.
- Once soft add the tarragon and truffle pepper berry salt. Mix well.
- You can serve this as a soft butter with the steak or you can turn it into beurre noisette.
- To turn it into a beurre noisette , simply place the butter in a pan on high heat and melt the butter until it starts to bubble and you can see it turn golden brown.
- Remove from the heat immediately.
- Drizzle it all over the steak.
GIN PIG BACON, SPROUTS AND CAVOLO NERO
250g of gin pig bacon, cut into lardons
500g Brussels sprouts
1 bunch cavolo nero, thinly sliced/shredded
1/2 red onion, thinly sliced
1/2 tsp of thyme leaves
- Bring a pot of water to the boil, season the water.
- Cut your sprouts in half length ways and blanch for 4- 5 minutes.
- If you prefer softer vegetables then you can blanch the cavolo nero at this stage too, just for 1-2 minutes.
- Heat a large pan and add the bacon lardons, you won’t need extra oil as the bacon has plenty of natural fat. Once the fat starts to render and melt add the onion and thyme.
- Cook for 1 minute.
- Then add your sprouts and cavolo nero and mix well.
- Reduce the heat to a simmer and cover, allow to cook for 10-15 minutes. Stirring occasionally.
- Once they are cooked, remove the lid, increase the heat and give it another 5 mins to let those sprouts caramelise in the bacon fat.
QUICK CRUSHED POTATOES
1kg Nicola potatoes (or any potatoes you like)
3 cloves of garlic peeled
100ml good olive oil
- Wash potatoes well, if you would like to remove the skin then peel them at this stage.
- Cut them into chunky pieces about 5cm or so.
- Place a pot of water on the stove and once boiling, add salt and gently add the potatoes and garlic cloves.
- Cook until tender.
- Strain the potatoes and put them back in the pot, add the olive oil and season well. Using a spoon crush the potatoes.
Head Chef at The Big Group