Each pack contains 450g bavette steak & 75g The Clarence Tavern Butter For the latest mouthwatering collaboration with our revered chef community, Swaledale has teamed up with the incredible Harry Kaufman, a chef who heads up the kitchen at both his hugely popular pub in Stoke Newington, The Clarence Tavern, as well as at Kettner’s Townhouse, in Soho, an offshoot of Soho House & Co. Harry has been working with Swaledale throughout his career, he has a love for provenance and a reverent respect for his ingredients. Harry is a chef, and an individual who is right up our street. Harry’s take on modern British cuisine gives a nod to gastro-pub classics, and one dish that’s an iconic staple on the menu at The Clarence Tavern is steak and chips. Over the years Harry and his team have developed a house butter made from slow-roasted tomatoes, bone marrow, sautéed shallots and green peppercorns. These flavours are bound together by salted butter to form perfect discs, to melt over your steak as it rests. This lively, dynamic butter is the quintessential accompaniment, but of course needs a steak to adorn. So we will be selling it to you just as Harry and his team often sell it to their customers, with a 450g bavette steak. The perfect size for two to share, sling it onto a grill or in a pan, cook it medium-rare and give it the full Clarence Tavern treatment with some triple cooked chips and a watercress salad, dressed in a mustardy vinaigrette.
