Beef doesn't have to be expensive to be good.
Learn how to make the most of cheaper cuts of beef with 'SMITHS' Executive Chef Tony Moyse.
Watch him break down a rump and loin and get tips on buying, butchering, preparing and cooking your off cuts.
Afterwards, head upstairs to enjoy a beefy three course 'off cuts' set menu.
Your £37.50 tickets include a welcome glass of Prosecco & canapés in the First Floor Cocktail Bar
Followed by 3 courses and a glass of wine in the Second Floor Dining Room
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