The dish: Ox tongue, beetroot and horseradish salad

Related tags Olive oil

Description: Four slices of good quality cold ox tongue, delicately seasoned with a few sea-salt flakes, a drizzle of extra virgin olive oil and some...

Description: Four slices of good quality cold ox tongue, delicately seasoned with a few sea-salt flakes, a drizzle of extra virgin olive oil and some thin strands of shredded fresh horseradish. Beneath, a pile of beetroot chunks were speckled with finely-chopped flat-leaf parsley

Where you will find it: The Kings Arms, Stow-on-the-Wold, Glos

Price: £5.50 as a starter

Inventor: Chef/proprietor Peter Robinson, who lists London restaurants Bibendum, Stephen Bull and the Tresanton Hotel in St Mawes, Cornwall, on his impressive CV. Since moving to Gloucestershire to run his first gastro pub with wife Louise, the Mancunian chef has attracted several national restaurant critics with his simple, seasonal, Italian-meets-Modern British style, which recalls Alastair Little, Simon Hopkinson and his culinary hero ­ Alice Waters of California's Chez Panisse

Hit or miss: This cold starter was simple and delicious, with a good contrast between the smooth meaty slices of tongue, the fiery horseradish and the earthy beetroot. A great dish

.

Related topics Training

Property of the week

Follow us

Pub Trade Guides

View more