My corner this month takes me to the iconic New Street Grill part of the D&D Restaurant group, which is housed in the Old Bengal Warehouse opposite Liverpool Street Station.

Barry Macmillan, the Head Chef was keen for the front of house staff to add to their knowledge of the cuts they sell, so we decided to organise a carcass demonstration for the team.

In steps Dermot, our Quality Controller at Select, who has been a butcher since God was a boy. He turned up to the New Street Grill with an amazing 42 day Dry aged Hereford Rump & Loin, which had been reared on the North Yorkshire moors.

Dermot, the master of his trade, knife and saw in hand, then proceeded to cut up the carcass, showing the captivated team where all the relevant cuts that they sell  i.e the Rib Eye, Sirloin, Fillet and Cote de Boeuf. Once all the cuts were prepped to their spec, they were then challenged to sell them that night (which I am told they did easily…, no doubt spurred on by their extra knowledge) but not before Barry laid on a sampling session for their staff dinner.. probably one of their best yet 😉