Fire and Food – Beef Night

For our Summer Fire & Food Feast we are celebrating beef! We have selected four different cuts of beef, Bavette, Short rib, Brisket and bone in Rib-eye, which we will cook over the fire. We have carefully sourced this beef from grass fed pasture raised until fully mature to give the meat a wonderful texture and depth of flavour. See all the descriptions and our suppliers below.

This Fire & Food Feast will be served in the Riverside Arena with entry to the park and a welcome glass of bubbles at 6pm, so you have time to walk around the grounds before dinner. We will sit down to dinner at 7pm and we would recommend allowing around 3 hours for the feast. We will round off the evening with a delicious selection of sweet treats. We look forward to sharing this feast with you.

The Beef

Bavette
Also known as flap steak, bavette is a flat cut with an intense beef flavour. The bavette is also known as the butcher’s cut, because butcher’s often save it for themselves.

Beef Short Ribs
Beef short ribs come from the lower ribcage of the cow and are known for their rich, deep flavour.

BBQ Smoked Brisket
Brisket is a cut from the breast or lower chest of the cow, prized for its robust flavour and tenderness when cooked properly.

Bone in Rib Eye
Ribeye’s are cut directly from the ribcage of the cow. The copious amounts of fat on the rib cage provide a depth of flavour completely unparalleled by any other cut of steak.