Cupitt’s Slow Beef Long Table Dinner – SOLD OUT21 August 2015 – posted in: Uncategorized

This event is fully Booked


1st Course
Consommé Riche with Oxtail and Cheek Capaletti, Truffle and Balls Blood

This event os fully Booked


1st Course
Consommé Riche with Oxtail and Cheek Capaletti, Truffle and Balls Blood
Cupitt Chardonnay

Second Course
Shaved Pickled Tongue, Fillet, Watercress, Mushroom, and Green Sauce
Cupitt The Pointer Pinot

Third Course
Wood Fired Cote de Boeuf and Sirloin on the Bone, Smoked Potato Mousseline, Bordelaise and Beer Mustard
Cupitt Cabernet Sauvignon

Fourth Course (individually Plated)
Yoghurt Mousse, mandarin sorbet, blood orange and sherbet
Cupitt Late Harvest Riesling

We all know how easy it is to go the supermarket and pick up a meat product, perfectly packaged, ready cut and quick to cook. You’ll no doubt see the choicest cuts on offer, the eye fillet of beef, the leg of lamb and the pork loin.
But there is so much more.
In our busy lives, we’re often disconnected from our food and especially where our meat comes from.
But at Cupitt’s and as part of the Slow Food Convention we’re embracing Nose to Tail eating, a philosophy of not wasting any part of the animal.
And by doing that, we’re respecting the very animal whose life we’ve taken to sustain ourselves.
But it’s not a new philosophy; it harks back to peasant days when the only cuts of meat affordable were off cuts; the shanks, the heads and tails and of course the offal; brains, liver, kidneys and heart.
The nose to tail way of life is a great philosophy, that is crucial for sustainability but also important for us at Cupitt’s where we raise and rear them with care so they’ve lived a happy life… to slaughter humanly so they aren’t stressed and don’t suffer in any way and of course, using every bit of the animal in the food we prepare and eat.
At Cupitt’s we are gratetful to Carlo Petrini and his Slow Food Movement that spread the word of nose to tail eating, supporting local produce and sustainable farming, the message has been reached globally with more and more restaurants taking up the challenge. And it’s spreading to consumers and influencing the way we buy.
Want to know more about the Slow Food Movement and its philosophies, visit