🦊Darts Farm The Ultimate Date Night, Steak Night!- AUTO WIN – 27/12

🦊Darts Farm The Ultimate Date Night, Steak Night!- AUTO WIN – 27/12

MAIN COURSE

• 8oz Fillet Steak and 10oz Sirloin Steak

Our Master Butchers, Phillip and Alastair, are experts in sourcing and hand selecting the finest quality, locally reared meat. You’ll see our own Ruby Red cattle grazing on the banks of the River Clyst – a native Devon breed producing the highest quality beef. The Reds are a slower growing breed & they take time to grow to their natural maturity – producing something a little bit special.

40 Day Hung & Dry Aged 8oz Fillet Steak – the most lean and tender of all steaks, making it the most prized of cuts. Perfect for a special occasion.

40 Day Hung & Dry Aged 10oz Sirloin Steak – One of the most delightful steaks you can have, it has a layer of fat running around the eye of the meat, to ensure full flavour.

• The Tomato Stall Cherry Vine Tomatoes

The Tomato Stall have been been growing tomatoes in the rich and fertile Arreton Valley for almost 15 years. The Island’s unique maritime climate and their southern location on the Isle of Wight boasts some of the best sunshine levels in the UK, helping them to grow some of Britain’s tastiest tomatoes.

• Forest Fungi King Oyster Mushroom

Scott and his family grow their gourmet, organic mushrooms in Dawlish. Their ‘Shroom Rooms’ create a micro climate similar to that in Asia – meaning the family team provide the highest quality care and attention throughout the whole growing process, resulting in the best tasting, fresh mushrooms!

• The Bay Tree Peppercorn Sauce

 Emma Macdonald marries traditional cooking methods with innovative flavours to create The Bay Tree’s delicious sauces; this creamy sauce is the perfect partner for steak!

• The Garlic Farm Bulb of Garlic

Colin, Jenny and their family have been growing and hand picking their garlic on the Isle of Wight for over 40 years. The unique conditions mean the garlic is bursting with flavour.

• Darts Own Flower Sprouts

A cross between kale and brussels sprouts, these mini superfoods have a delicate, sweet nutty flavour and are best steamed.

• 1kg Devon New Potatoes

 Beautiful, fresh and full of flavour! Optimal climatic conditions mean that Cornwall and Devon yield the earliest of the UKs potato crop each year. Devon New Potatoes are incredibly versatile; they are delicious simply boiled with a knob of butter or fried with little bit of garlic and rosemary.

Not forgetting a few fresh sprigs of Rosemary…the herb’s piney flavour makes it a wonderful pairing to beef. We recommend using the garlic, rosemary and some salt as a rub before frying with butter!

CHEESE COURSE

• St Jude Cheese

A complex, delicate & moosey raw milk soft cheese made by Julie Cheyney in Suffolk. Perfect for date night!

Please note – St Jude intentionally has a very thin mould rind. Because of this, wild moulds (spots of blue, green & grey) can often develop on the surface during maturation. These are perfectly safe to eat and don’t negatively affect the flavour of the cheese.

• Toast for Cheese

Made with Cherries, Almonds & Linseeds by the Fine Cheese Company in Bath. The perfect balance of crunch & chewiness, letting the cheese to the talking with subtle fruity hits.

• 50g of Damson Paste

A lovely tart accompaniment to cheese, handmade in Bermondsey.

CHARBONNEL ET WALKER TRUFFLES

A beautiful meal finished with a box of beautiful artisan Charbonnel et Walker Chocolate Champagne Truffles, handmade according to traditional recipes and are renowned for their luscious richness and unforgettable silky taste.