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Mothers Day

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Mothers Day

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  • Large Beef Wellington

    Large Beef Wellington by Lawrence Yates

    Large Beef Wellington by Lawrence Yates are ideal for up to Four people (or 2-3 hungry souls) to share. Certainly, when served with some homemade chips and greens.

    50-day Salt Aged Chateaubriand’s get marinated in Garlic and Thyme for 24 hours. A unique smokey flavour comes from an initial sear on the barbecue. Freshly prepared Mushroom Duxelles and Parfait follow, in addition to being wrapped in all-butter French Puff Pastry.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.

    Beef Wellingtons are sent frozen. Remove them out of the box, and put them into your fridge to continue to thaw out before cooking.

    About Chef Lawrence Yates

    R&J has supplied Lawrence for over a decade at various Michelin starred restaurants including the 2* Midsummer House and The Box Tree Restaurant, Ilkley. His impressive CV means a focus on quality and refined processes, that many other ready to cook Beef Wellington’s lack.

    Lawrence provides Wellingtons for larger parties, if you would like to enjoy a larger cook at home Wellington please order through his website here.

    Allergens: Celery, Mustard, Egg, Gluten, Sulphites & Milk
    This product doesn’t contain nuts but there are nuts on the premises.

    Beef Wellington by Lawrence Yates Ave weight 1kg to 1.1kg

    Try next… Delicious TrueFoods Gravy

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

     

    £80.00 Add to cart
  • Beef Wellington

    Beef Wellington by Lawrence Yates

    Beef Wellington by Lawrence Yates are ideal for two people to share. Certainly, when served with some homemade chips and greens.

    50-day Salt Aged Chateaubriand’s get marinated in Garlic and Thyme for 24 hours. A unique smokey flavour comes from an initial sear on the barbecue. Freshly prepared Mushroom Duxelles and Parfait follow, in addition to being wrapped in all-butter French Puff Pastry.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.

    Beef Wellingtons are sent frozen. Remove them out of the box, and put them into your fridge to continue to thaw out before cooking.

    About Chef Lawrence Yates

    R&J has supplied Lawrence for over a decade at various Michelin starred restaurants including the 2* Midsummer House and The Box Tree Restaurant, Ilkley. His impressive CV means a focus on quality and refined processes, that many other ready to cook Beef Wellington’s lack.

    Lawrence provides Wellingtons for larger parties, if you would like to enjoy a larger cook at home Wellington please order through his website here.

    Allergens: Celery, Mustard, Egg, Gluten, Sulphites & Milk
    This product doesn’t contain nuts but there are nuts on the premises.

    Beef Wellington by Lawrence Yates Ave weight 520g to 570g

    Try next… Delicious TrueFoods Gravy

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £45.00 Add to cart
  • Woodland Porchetta 3kg

    We now have two fantastic suppliers of Woodland pork available. Farmed here in Yorkshire in both the Vale and the Dales, our suppliers take advantage of the variable terrain of this fine county. The pork is some of the tastiest free range pork available and is perfect when rolled and made into a Woodland Porchetta.

    Porchetta is famed across Italy, with different regions favouring different flavourings. It is so cherished it has its own festival with chefs competing to make the best Porchetta.

    At R&J we have gone with a traditional flavouring as picked by our head Butcher. It is closer to the Abruzzo region flavourings as we have added fennel, rosemary and garlic.

    Our Recommended Cooking Instructions:

    This amazing joint can be barbecued or cooked in the oven. It is great for large gatherings, as all you need to provide is some good bread rolls to pack the Porchetta into. It is also great as a Sunday Roast, just make sure you save some for those essential Woodland Porchetta sandwiches the next day!

    The weight range is 2.8 – 3.4 kg

    Try Next …Beef Wellington for Two.

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

     

    £50.00 Add to cart
  • Skosh Slow Roast Cull Yow

    Skosh Slow Roast Cull Yow Joint

    Our Third For the Cooks Project is Skosh Slow Roast Cull Yow.

    Produced by the Award Winning Neil Bentinck of Skosh, York. The recipe uses Neils’s approach to Himalayan Salt Aged Cull Yow.

    R & J have worked closely with Neil, supplying him in esteemed restaurants such as Northcote, Pipe & Glass and The Star Inn at Harome & Van Zeller’s. Subsequently, Neil opened Skosh in 2016. The restaurant has gone on to win many awards, helping place York firmly on the culinary map.

    Approx 1.5kg piece of boneless Cull Yow shoulder or leg

    Our Recommended Cooking Instructions:

    Neil Bentinck’s Slow Roast Cull Yow with ‘Pepper fry’ sauce, Pickled onion & Pomegranate

    ‘This rich and peppery curry recipe sure livens up the old taste buds! With fresh, colourful accompaniments, it’s a great alternative to your traditional Roast Meats!

    ‘Pepper fry’ is a south Indian curry from The Keralan region, traditionally using beef but works fantastically with other strong rich meats such as Cull Yow. The curry would always be served as a one pot dish, meat and sauce together, but at the restaurant, we separate the 2 to allow the full flavour of the fantastic meat and fat to shine through but still allowing the flavours to complement each other. This recipe is great served with some traditional Indian breads too – I prefer parathas or chapattis.

    The Skosh Slow Roast Cull Yow recipe serves 4 – 6 people, to receive the full recipe card please order and we will post it with the joint.

    Click here for the ingredient list

    Try Next …Our delicious Smoked Cull Yow Sausages

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £24.00 Add to cart
  • Chateaubriand Steak

    Chateaubriand Steak

    We have one of the largest selections of grass-fed, Himalayan salt aged steaks available. Including the aristocrat of the steaks, the famous Chateaubriand Steak! Cut from the least active part of our Waterford cattle (top end of the full fillet), this sharing steak is one of the most tender cuts available.

    As nose to tail butcher supplying kitchens across the UK, we will often have these wonderful steaks on as a special. The reason being is that our chefs tend to prefer the centre cut of the fillet as it is more uniform in its size.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. We use both native and continental breeds, enabling us to meet the demands of our chefs for both high-fat content beef and leaner options. We farm our own cattle here at Waterford Farm. Grass-fed, slow grown is the only way we know.

    Pack weight to range between 450g-500g

    Our Recommended Cooking Instructions:
    • Bring Chateaubriand Steak to room temp (1 hour)
    • Preheat oven to 180c
    • Get a cast iron pan super hot (open windows) add some beef dripping
    • Season your steak very well with salt
    • Cook your steak and brown on all sides, allowing a crust to form around the whole of the steak.
    • Put in the oven for around 16 minutes, turning over after 8 mins.
    • Take out of the oven and use a probe to check internal temp around:
    • Rare 45°c to 50°c
    • Med – Rare 50°c to 55°c
    • Medium 55°c to 60°c
    • Med – Well 60°c to 65°c
    • Well done 65°c to 70°c
    • Rest for 20 more minutes. Cut and serve

    Try next… Our large Beef Wellington

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐- Josephine

    Fantastic service, packaging AMAZING ! quality of meat is second to none.

    £24.00 Add to cart
  • Pork Shoulder

    A fantastic roast for your Sunday.

    We use delicious Woodland free-range pork that helps produce a wonderful crackling and exceptional flavour.

    Average weight 1.8-2kg

    Our Recommended Cooking Instructions:
    • Preheat the oven to 220C/425F/Gas 7,
    • Cook for half an hour, or until the crackling is crisp and golden-brown.
    • Turn the oven down to 180C/350F/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife.
    • Rest covered in foil for 15-20 minutes

    Try Next … Our Woodland Porchetta

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

     

    £15.00 Add to cart

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