An award winning York restaurant has introduced something new to the city centre dining scene.
The Whippet Inn on North Street has long had a reputation for serving up some of the best steaks around.
Now it has gone a step further and become the first restaurant in the city centre to launch on-site ageing for choice cuts of beef.
The Whippet has recently installed purpose-built dry ageing cabinets, two of which are on show to diners.
This allows the restaurant to age choice pieces of beef for more discerning carnivores.
The process is said to enhance the beef’s natural richness, lending a distinct nutty, buttery flavour. It also concentrates the natural juices within the meat, creating more succulent beef, “resulting in a melt-in-your-mouth experience,” the restaurant says.
A new specialised beef cuts menu will give a chef’s description of each available dish on its separate dry-aged beef menu, guiding customers on their culinary journey.
The Whippet Inn owner Martin Bridge said: “The instillation of the dry aging cabinets has been an exciting time for the entire team.
“The continual reinvestment into the restaurant has allowed us to stay at the forefront of innovation whilst still retaining our core values of supporting as many local suppliers as possible, and our quest to always try offer our guests something new and unique.
“Feedback from our customers so far has been exceptional, with the first round of dry-aged beef being a successful sell-out, and we’re delighted to be launching our speciality beef cuts menu to our future and returning guests.”
The Whippet Inn supports ethically sourced meat. By using ex-dairy cattle, it means farms avoid the need for additional land conversion.
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