If there’s one thing we love at CutTheCap its flavour. Whether that be in a fine cigar, a great whisky or the food on our plate.
With the latter in mind (but the other two not too far away!) we were delighted to be invited to a very special workshop on all things MEAT at Boisdale Canary Wharf, hosted by Executive Head Chef Andy Rose. We know, we thought it too – the final piece of the puzzle to make the perfect evening!
The aptly named ‘Hang It, Dry It, Smoke It’ was a meat and fish tasting with a preservation workshop held in the Boisdale Canary Wharf Kitchen. We learnt healthy (no artificial preservatives!), old fashioned home methods of preserving and flavouring meat and fish and then spent some time grilling (pun intended) Executive Head Chef Andy on what enables him to get the very best flavours.
Andy, (yes first name terms) explained Himalayan sea salt was best to preserve 48 days aged rib of beef on the bone – so now you know.
Also on the cards served with delicious claret was Blair Atholl Estate venison and wild sea trout which was expertly smoked in a stainless steal smoker using specially selected wood chips.
One minute starting the next, finished!
We’ve long been fans of the Boisdale Restaurants which first sprang to life in November 1988 as a bijou bar and restaurant in London’s fashionable Belgravia.
They Specialise in fine dining, Scottish cuisine, live jazz, exquisite whiskies and cigars, so its no surprise we’ve give it the CutTheCap seal of approval.
But what’s the moral of the story for this particular article…? Where there’s smoke and salt, there’s flavour!
If you fancy a piece of the action with Boisdale the Canary Wharf venue puts on up to 14 events a month so there’s sure to be something for everyone’s taste or you could book a table and enjoy chef’s great food…