RICHARD TURNER AT THE CHEQUERS

There's no bad time to write about British beef but we thought during #BritishBeefWeek is the perfect time to talk about the incredible supper that we enjoyed at The Chequers in Churchill with Richard Turner.

As we arrived, the pub was already brimming with lots of people and we were greeted with Shakey Pete's Ginger Brew cocktail that also consisted of lemon and after the first few tentative sips, it actually got better further down the glass. After a little more mingling and idle chit-chat we were taken into the beautiful dining room which has dark walls and exposed beams and was laid out in a banquet style with three rows of tables which seemed quite fitting for what we were about to encounter.

We sat down and Richard was introduced to the dining party. We studied the menu. Beef Tea with Bread and Dripping was the thing that created much discussion and when the china tea pot arrived, and mugs were filled, the sips were even more uncertain than those of the cocktail but we needn't have worried as it was delicious and unfairly compared to Bovril more than once. It was a pleasant surprise to see scallop on the starter menu and that arrived proudly sat on a shell and covered in fennel butter and garlic crumb goodness and was a treat to the taste buds.

Also on the starters was a Beef Tomato Salad. And a tomato on a side plate duly arrived followed by a large plate of perfectly cooked beef, followed by some Creamed Spinach and some Trotter Mash which created a plate of food like this (see below)...

This was a delicious as it looks and I think another piece (or two) were added to my plate and then something happened. A huge oval plate of Charcoal grilled Poterhouse Steak was brought to our table. This, with its mammoth T-Bone, had been resting for 3 hours awaiting our arrival. Before I go on it is hard to get across the taste of something in words but this Ladies and Gentleman, was the greatest thing I have ever eaten. It was melt in your mouth tender, smoky, slightly burnt on the edges, much better than a fillet and simply sublime. Even those few words are not doing it justice.

The last thing I needed was anything else but it's hard to resist a Sticky Toffee Pudding with Clotted Cream that was served in a sundae glass and again was a delight.

​Richard, I salute you.

Richard's book Prime: The Beef Cookbook is out now and is available to by HERE​​

For more upcoming Lucky Onion Events click HERE