Tomahawk and Red Wine Bundle with Crème Brûlée for 2 Blog

Menu
1 x Tomahawk Steak for 2 - 800g 

1 x  Domaine Maby Côtes du Rhône - 750ml

2 x Traditional Crème Brûlée (125g each)

Our tomahawk has been dry aged for a minimum of 28 days to maximise the taste, making it an absolute show stopper. A steak like this deserves a proper bottle of wine so we’ve paired it with a Domaine Maby Côtes du Rhône. This red is fruity, refreshing and medium bodied, meaning it complements the bold flavours of the steak beautifully. To top it off enjoy our French produced thick and creamy Crème Brûlée. A decadent dinner for two!

Our 100% free-range, grass fed tomahawk (800g) is cut from the rib with a bone left in to develop further flavour. Perfectly paired with a wonderful Domaine Maby Côtes du Rhône. Follow this up with some traditional French Crème Brûlée made using whole milk and coarse brown sugar on top ready to be torched into a wonderful caramel crust. Tomahawk is Blast Frozen and dessert comes chilled.

Domaine Maby, Côtes du Rhône 2019

About
This wine is a wonderful blend of Grenache, Syrah, Mourvèdre and Carignan from 50 year old vines. The wine is refreshing, with notes of black fruits and pepper. Pairs perfectly with the bold earthy flavours of the tomahawk. 

Producer
After World War II, Domaine Maby was officially launched by Armand Maby who developed a modern, functional winery, acquiring new plots of vines. In 1946, the first bottles with the 'Domaine Maby' label were produced. In the 1960s, Armand was joined by his son Roger and his sons-in-law. In 2005 Rogers son joined the then expansive winery, he brought new energy to the estate and a modern style to his wines.

Tasting
A really superb Cotes Du Rhone. Refined red and black fruit flavours with a body, yet really refreshing. 

Grass-Fed Tomahawk for 2

About
Tomahawk steak is essentially a ribeye with an extended bone, resembling a tomahawk axe. Leaving the bone in adds extra flavour, on top of the flavour that already comes from the exceptional marbling. 

Producer
Our 100% free-range outdoor reared meat comes directly from a family-run farm in South Devon. Their cows roam free and eat a natural diet of grass and anything else they can get their mouths on. Free-range is healthier, and ethically and sustainably superior.

The Winzer Family produce livestock on their family farm in Devon. They had humble beginnings, starting out in one of the original farm buildings at Rake Farm some 40 years ago. The late Alan Winzer butchered and sold his own livestock for home use before moving to providing meat to the catering trade. Alan passed the business down to Richard and Suzie Winzer, who worked hard to build the well established, award-winning business that it is today.

Tasting 
This tomahawk has been dry aged for a minimum of 28 days to maximize the taste, making it a real show stopper of a steak. The bone releases its flavours during cooking to make it wonderfully rich in taste. You'll get a strong beefy flavour and a nice amount of tenderness. The marbling and bone additionally add a buttery and rich flavour and texture. 

Traditional Crème Brûlée

About
Crème Brûlée is a classic French custard with a velvety smooth texture, rich vanilla flavour, and caramelized sugar crust. Crème Brûlée translates to 'burnt cream' in French! It's so simple yet so delicious. 

Producer
The Marais Vendéen lies between the Loire River and Noirmoutier Island. The wild grasslands have enchanted many farmer over the years, who ended up deciding to settle there and dedicate themselves to farming and cheese making in the area. This was the case for Pascal Beillevaire, who was born and raised on his parents' dairy farm in the Marais Vendéen.

Here he dreamed of blending two of his passions: trade and agriculture. He started by selling cream, butter, and other dairy products in the local markets in the surrounding areas. After many years of hard work and dedication he had transformed the family dairy farm into Beillevaire dairy – a cheese maker, affineur and distributor.

Tasting 
Each bite of this crème brûlée is a lovely mixture of texture and flavour. The sweetness and richness combine beautifully to make this the perfect end to your decadent steak dinner for two.