In the Winter months we typically get the opportunity to research new menu ideas and experiment with some new flavour combinations. Last week our brilliant butcher called to let me know about a new source of Galician Beef that had recently become available - it was the ideal time for a little 'quality control testing'!

Tucked away on the rustic Iberian peninsula, the province of Galicia is in Northwest Spain is home to the Rubia Galega, more commonly referred to as the Galician Blond beef cow. This beautiful breed is left to graze on the lush, green pastures to live out a very long and tranquil life (up to 12 years), this results in what is known throughout many culinary circles as some of most flavourful beef in the world.

Once Kenny had dropped off the Roll Royce of Galician beef, a 2.8kg whole tenderloin, I cleaned off the chain, silver skin and any excess fat, then cut it into the most marbled filets I have ever seen (with the exception of Wagyu!). As expected, this beef was tender, has a massive complex depth of beefy flavour and has certainly become one of our favourites!