Côte de Boeuf Feast Feast the-coach-by-tom-kerridge
Côte de Boeuf Feast Feast the-coach-by-tom-kerridge
Côte de Boeuf Feast Feast the-coach-by-tom-kerridge
Côte de Boeuf Feast Feast the-coach-by-tom-kerridge
Côte de Boeuf Feast Feast the-coach-by-tom-kerridge
Côte de Boeuf Feast Feast the-coach-by-tom-kerridge
Côte de Boeuf Feast Feast the-coach-by-tom-kerridge
Côte de Boeuf Feast Feast the-coach-by-tom-kerridge
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Côte de Boeuf feast

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“This menu is a real celebration of summer,” says Tom Kerridge. “We’re making the most of some fantastic British produce, from scallops to tomatoes, in a collection of dishes inspired by The Coach.”

The meal begins with succulent, hand-dived Orkney scallops. “Scallops have a wonderful sweetness, so we’ve counterbalanced that with a subtly acidic, fragrant lime and lemongrass butter and a kick of salty samphire,” explains Tom. “Baked all together in the shell, it makes a really special starter.”

For the main event, British cote de bouef from HG Walter is topped with peppercorn butter. “This côte de boeuf is a really beautiful piece of meat – not only is it super succulent and juicy, it also has outstanding flavour thanks to the lovely fat content that runs through it,” says Tom. “We cook the beef to a perfect medium-rare, so all you need to do at home is get it back up to temperature, then seal it, either in a frying pan or on the barbecue, to get that lovely smoky crust.”

The beef is served alongside The Coach’s signature triple-cooked chips, along with tarragon-flecked Béarnaise mayonnaise for dunking. There’s also a salad of British heritage tomatoes and roasted red onions with crunchy sourdough croutons. “It’s the perfect summer salad,” says Tom, “packed with big, beautiful flavours, and not a lettuce leaf in sight!”

To finish, red and sparkling wine–macerated strawberries are piled into crème patisserie-filled tartlets and topped with honeycomb. “We’ve flavoured our crème patissière with a touch of balsamic vinegar and cracked black pepper,” explains Tom, “the acidity from the balsamic and subtle hint of pepper works so well with the strawberries”.