Meet Chantal Brown, farmer and director of Cotswold Veal. Chantal is an independent British farmer, and this summer she has reared her first generation of calves. This Autumn you can enjoy Cotswold Veal for the first time.
Join us on the 14th of November for a five-course veal supper.
Our guests will enjoy a five-course banquet in a cosy, candle lit warehouse building in Hackney Wick, accompanied by fine wines, music and in the company of our veal farmer.
Veal milanese with veal ragu and confit lemon.
Veal tartare, shallots, capers and lemon, on sourdough with hay smoked duck yolk.
Veal liver with sage, tomato, garlic and pancetta.
Braised chargrilled jacobs ladder, celeriac purée, herbs, chilli and toasted hazelnuts.
Spiced raw milk granita.
Roasted hay pannacotta, salted chocolate and brown butter ice cream.
This menu has been crafted by Chef Ian Ballantyne, of Cult Events - famed for their belief in living, breathing culinary experiences. Until it's slaughtered and served up, that is.
If, like us, you are well informed about veal farming in the UK, you will understand the importance of supporting and celebrating this delicious industry.