Paul Welburn's beef tartare recipe is paired with slow-cooked, sous vide ox tongue – a fantastic yet often overlooked cut. The ox tongue and smoked onion oil for the mayonnaise take a while to prepare but the results are well worth it.
The Leconfield's talented Head Chef Paul Welburn visited our Development Kitchen recently and created this mouth watering braised pork cheek dish, served with raw and grilled asparagus and @tenderstem puree. It tasted incredible! Visit our website to find the full recipe.