A CELEBRATION OF GAME

Mark Kempson discovered chef-turned-butcher Ryan West entirely by chance when he came across Ryan’s newly opened shop in Banstead during lockdown. He was lured in by sight of a dry-aging cabinet in the window showcasing some ‘serious beef’. Soon he developed a rapport with the young butcher and discovered a kindred spirit.

Ryan’s love of small-farm-reared, rare-breed meat was fostered by his own background in restaurants. He started working for Gary Rhodes when he was just 15 and then went on to train at Westminster college after which he worked at Pied à Terre. In 2015, he transitioned into butchery, where he found his true passion.

He has been supplying Kitchen W8 with some outstanding meat for some time now, and we thought we’d celebrate our partnership with a very special dinner in which Ryan will put on his chef’s whites once more and join Mark at the stoves.

Mark has devised some beautiful dishes using interesting cuts of beef, and has even come up with an inventive take on surf and turf in which the flavour of native lobster is amplified and enhanced by the warm, savoury seasoning of a silky and light smoked beef fat emulsion. This deepens and warms the entire dish. It’s an immensely creative piece of cooking.

The star of the show will be a superb Dexter beef rib-eye cooked over coals which Mark says is one of the best pieces of beef he’s ever eaten.

 If all of this sounds irresistible, do come and join us for our very special Sunday evening dinner on the second May bank holiday weekend which promises to be a beef lover’s dream.