Another landmark underlining TwoMills beef and provenance today as Suffolk's only #michelinstar restaurant Pea Porridge takes in some specialist #beltedgalloway cuts for their restaurant in Bury St Edmunds
All good things come to those that wait with this shin being marinaded in advance of being served up by Chef Patron Justin Sharp and Executive Chef James Carn
Galloway beef is the ultimate slow food, high in Omega 3 and intramuscular fat essential for healthy eating. TwoMills Galloways are fed an extensive diet only based on grass and conserved forage for 3 years and then hung and aged well to further enhance the flavour.
Visiting the herd, it quickly became apparent that there was a true meeting of minds between Chefs Justin and James and TwoMills keepers and conservators Jeremy and Freddie. A truly local innovative restaurant recognising the qualities of rare breed cattle and in placing them on the menu helping to save such magnificent animals. It's long been said by our Breed Patron HRH Prince of Wales, if you want to save these superb native British breeds then you need breed recognition and provenance and optimise their consumption and appreciation.
On this occasion Pea Porridge took Belted Galloway beef but during our tour I am delighted to say that Justin and Jurga Sharp confirmed their wish to bring #riggitgalloway beef to the table in their restaurant and thus assist in our own livestock conservation project resurrecting the rarest of the Galloway breeds
Going forward TwoMills will be working closely with our most local innovative modern butcher. More details to follow
#winwin#win #slowfood #lowfoodmiles # breedconservation #pasturefed