Snails and Tails
As I made my way South to Pescatore at The George Hotel for the third Ambassador Series dinner of the year, I wasn’t sure how Reon Hobson could top the dinner he hosted for us last year.
Reon, a two-time Beef + Lamb Ambassdor Chef, is well known for his creativity and for serving up something unexpected.
This dinner was no exception and Reon’s innovation shone through from start to finish. As always, presentation was impeccable with the first course of sweetbread delicately balanced on a flat river stone. This dish set the scene and as the night progressed we consumed an array of dishes which showcased cuts we would never cook at home but also Reon’s ability to be innovative and push the culinary boundaries of traditional beef and lamb meals.
We were treated to dishes such as delicate pieces of tender beef heart combined with fresh flavours of sansho dressing and sweetcorn in his Popcorn Beef
dish. Another highlight was the smooth creamy combination of beef liver mousse with peppered rhubarb and blackberry was served as an eye appealing Beef Liver Pearl.
The mousse was served with warm Rewena bread with dark rye and molasses; a traditional recipe from Reon’s grandmother which was the perfect way to highlight the flavours and texture of the beef liver pearl.
The combination of snails and beef oxtail in the next dish Snails and Tails
was an opportunity to indulge in something unusual and adventurous with the two proteins complementary to one another. The creamy buckwheat risotto with bacon gelée in which the snails and oxtail was served upon, added depth to the earthy flavour of this dish.
The main course was a seaweed poached lamb loin with assorted coastal green
. This was a delightful savoury dish with the lamb the hero on the plate and once again, we had the opportunity to experience the unique freshness and texture of coastal greens which complemented the flavour of the lamb beautifully.
Amascarpone parfait Cognac Cigar
was the perfect end to an evening experiencing beef and lamb like never before.