How To Make… Scallops with Braised Ox Cheek

As the first in a series of new tasting menus, Roast Restaurant in Borough Market (famed for their roast dinners, unsurprisingly) ran a ‘Horn to Hoof’ menu throughout February. Using beef that’s exclusively sourced from Sussex-based farmers, the menu was devised by head chef Stuart Cauldwell not only to showcase the impressive breed of cattle, … Continue reading How To Make… Scallops with Braised Ox Cheek