A few months ago in “Saturday Kitchen” Tom Kitchin was cooking a wagyu steak that did not come from Japan or Australia, it came from Scottish Highlands, where they know breed wagyu cattle.\u00a0 Their website’s here :<\/p>\n
https:\/\/www.wagyuhouse.co.uk\/<\/p>\n
I was initially put off by the prices, but having slept on it a few times I decided I’d love to order some burgers from them, as a birthday present for Florek.\u00a0 I considered some steaks too, but at \u00a315 per 100g of sirloin, ribeye or fillet, I only ordered the burgers.\u00a0 They’ve arrived yesterday, 4 in a pack, 2 went to the freezer and 2 were devoured last night- with clear conscience, as on Florek’s actual birthday on Tuesday we’ll be dining in Pasta Ripiena in Bristol.<\/p>\n
Easily the best burger I’ve ever cooked. Even while in the pan the smell was intense and promising great flavour. I tried to keep it simple, so that the burger was the star on the plate, so all we had on it was cheese, iceberg lettuce, some shallots and a slice of tomato. I held off any sauces, just toasted the brioche buns and made fresh fries from the oil.<\/p>\n
Florek was very happy and agreed we’ll be ordering from Wagyu House again. \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"
A few months ago in “Saturday Kitchen” Tom Kitchin was cooking a wagyu steak that did not come from Japan or Australia, it came from Scottish Highlands, where they know breed wagyu cattle.\u00a0 Their website’s here : https:\/\/www.wagyuhouse.co.uk\/ I was initially put off by the prices, but having slept on it a few times I … Continue reading Scottish wagyu burger.<\/span>