Tip to tail, Marble to Marrow: Culinary walk through Speckle Park

This tasting journey honours the craft and care behind their beef – beginning with the noble offals and moving, in natural order, from head to tail. At it’s heart lies the exceptional Speckle Park cattle of Bellingdale Farm: raised on Tweed Valley pasture with meticulous care, then finished to enhance natural marbling and depth of flavour. Still rare to find on restaurant menus, Speckle Park is prized for it’s rich, distinctive taste, fine marbling, and favourable omega-3 profile, that gives a clean, buttery melt.

Cheeks, chuck, brisket, flank, skirt, rump, and finally the tail. Once the savouries are done, what’s left of the beast is bone, fat and memory – turned into something sweet and unexpected.

Enjoy this culinary walk through the animal. Tip to tail, marble to marrow.