Surf & Turf

Surf & Turf has stood the test of time because it brings together two of the most indulgent ingredients on a plate – a perfectly cooked steak and premium seafood. The contrast of rich, juicy beef with sweet, delicate seafood creates a combination that’s hard to beat.

The concept is widely believed to have originated in North America during the 1960s, when steakhouses and fine dining restaurants began pairing lobster with steak as the ultimate luxury meal. It quickly became synonymous with celebration and special occasions.

While steak and lobster remains the classic pairing, today’s menus offer plenty of delicious variations. Popular combinations include:

• Fillet steak & lobster tail
• Ribeye & king prawns
• Sirloin & scallops
• Beef tenderloin & crab
• Tomahawk steak & garlic prawns

Whether you’re keeping it traditional or experimenting with new flavours, surf and turf continues to be a winning combination that showcases the best of land and sea.

The combination celebrates the hardships crews endure to deliver your daily catch; and the passionate animal husbandry of seasoned British farmers.

“I must go down to the seas again, to the lonely sea and the sky…”

Not everybody’s cup of tea … fish.

But those of us who happily cross the boundary enjoy a breadth of healthy, tasty, dining and snacking opportunities.

To the question – “do you eat fish” – the answer can often be “Yes … we have in every Friday from the chippy!!!”. But, without batter it’s a no no.The first thing you need for fried and battered fish is our Tartare Sauce.

Unlike many, ours is a smooth, creamy Tartare Sauce jam-packed with coarsely chopped gherkins and capers that cuts through the greasy after-taste of deep frying.

It’s tartare, but without the tart!Simply Salmon

From the ‘Friday treat‘ to the ridiculously simple. Salmon steaks, twist of pepper, pinch of sea salt, squeeze of lime, grilled and served with a warm salad of British asparagus, tomatoes and rocket.

[NOTE: British asparagus is not currently in season, so replace with succulent tenderstem broccoli.]Now, just choose the mayo you want to enjoy with it … will you release the Sicilian sunshine; expose the gentle garlicy aioli; or pep it up with spicy habanero chillis?

Enjoy choosing from the tasting notes – HERE.Grilled Prawn & Guacamole Tacos

A half pint of prawns with our Garlic Mayonnaise as a dip is a splendid thing.

Now, think around the subject of prawns – try them Mexican-style with prawns from the BBQ – heads and legs / back shell off but tails intact for an even juicier finish.

Crush ripe avocado with our Garlic Mayo and lime juice. Fold into the tacos with coriander and cucumber. Drizzle with our Chilli Ketchup or even hotter Habanero HOT Sauce and serve with a cold beer.Smoked Trout

This makes quite an elegant starter or light lunch, and is so easy.

Smoked Trout loves the fresh, earthy flavours of beetroot (seasonal right now), balanced with the tartness of a chopped chicory salad, drizzled with olive oil, with a couple of good spoons full of our Beetroot Relish stirred into it.

The other star of this dish is a good dollop of our Creamed Horseradish Sauce popped onto the end of the fish – again … sweet, sour and earthy to balance the smoked fish.

Delish.Mediterranean Fish Stew.

Two great things about this recipe are – firstly the fabulous tastes you get from simple Mediterranean cooking; and secondly, it’s so versatile … just add or leave out as you please.

You will find (and love) the full RECIPE HERE.

Your beefy bonus, because beef is the king of all that represents ‘Turf’.You just can’t beat a good burger. All we can do is praise it, dress it, and love it.

British minced beef formed to a patty and cooked slightly pink; fresh salad with a crunch; perhaps a squeeze of our Real Mayonnaise; cheese melted on top; sometimes with or without bacon; and your choice of sauce.

For a smoky thick ketchup with a spicy kick of Chipotle chilli, it has to be our Chipotle Ketchup. Chipotle chillies are actually Jalapeños left to ripen on the plant until deep red, then smoked to create their distinctive, rich flavour. Make a juicy steak go further, cooked to taste, sliced, naturally flavoured with a BBQ Sauce, and served with salad and chips.Better still, try this Creamy Beef Stroganoff. It’s a simple way to create a Friday evening supper that again, makes steak night go further.

One of the choices you’ll want to consider is, whether to serve it with rice, or with pasta. Personally, I love this with buttery pasta. You decide.

NEW RECIPE – HERE.Another recent beefy favourite is Vernon’s Crispy Chilli Beef – great recipe thank you Vernon. To get a crispy finish to the beef, Vernon uses minute steak cuts, sliced thinly to catch the searing heat.

RECIPE – HERE.Using diced beef, Chef Andy has created this Slow Cooked Beef Pie.

The long, slow cooking of the beef ensures the tenderest, tastiest filling for this delicious pie. Adding our Real Brown Sauce gives the gravy a wonderful depth of flavour, sweet with dates and aromatic with Persian spices. Enjoy.

RECIPE – HERE.

When mighty roast beef was the Englishman’s food,
It ennobled our hearts, and enrichèd our blood;
Our soldiers were brave, and our courtiers were good.
O, the Roast Beef of old England,
And O, the old English Roast Beef.

Which is your ‘go to’ condiment that complements your Roast Beef dish most?Our Classic English Mustard – A smooth and strong mustard but without the ‘burn’. If you like mustard, we think (actually, we know) you’ll love this!

Mustard is well-known for its culinary importance as a piquant ingredient, warming and spicing all manner of food. And, dolloped on the side of the plate, it’s the condiment that complements.

Try stirring a little into your gravy too.Our Creamed Horseradish is a deliciously smooth creamed horseradish sauce that lets you enjoy its full flavour without bringing tears to your eyes. It’s a tasty and truly elegant alternative to other, harsher sauces, made with English horseradish root and single cream.

The Great Taste Award judges commented “A creamy texture to this sauce with wonderful bits of grated horseradish which give a lovely mouthfeel. It’s beautifully creamy and has a horseradish bite but it’s not aggressive. A really beautifully balanced horseradish which Judges wanted to eat by the spoonful!”