Here at Walwick Hall we serve only the very best cuts of beef, sourced locally for fresh taste, texture and all-round quality. We regularly refresh our menus to reflect the seasons and work closely with our local suppliers to ensure we are always getting produce of the highest possible quality to bring fresh flavour to your plate.
Our newly launched menu has been created by our award-winning head chef Steven Murray, who has introduced a Himalayan Salt Aged (50 days) Ribeye to The Dining Room menu. The meat for this delicious new dish is extraordinarily flavoursome and tender to the point of melting in the mouth, guaranteed to satisfy even the most discerning of palates. In this week’s blog, we explore the care and preparation that goes into this sensational new addition to our menu and why it’s a must-try for our guests.
Belted and White Galloway cattle are renowned for producing delicious, premium beef. We carefully source and select all our beef from pedigree herds of Belted and White Galloway cattle reared on ridge and furrow grass for three years, owned by local eighth generation grassland farmers, Tim and Jack Oliver. Scottish grass-fed Galloway cattle are considered one the best breeds in the world for producing high-quality beef, and we are lucky enough to have them on our doorstep.
One of the reasons that Galloway beef excels so much in taste is because the breed grow slowly, reaching almost full maturity before leaving the farm. This allows them to develop a natural full flavour that is tender and succulent, resulting in a better taste for you to enjoy.
“I’ve introduced the Himalayan Salt-Aged Ribeye to Walwick Hall as it’s something different and a fantastic addition to our menu; the flavour and quality is superb, the beef itself is so tender, and the fat packs a punch.” Steven Murray, Head Chef
Himalayan Salt Dry-Ageing Process
What’s special about this exciting new addition to our menu is that the premium Galloway beef is then treated with a specific technique to enhance the flavour even further. Before arriving through our kitchen doors, each cut of meat has been aged in a dry-ageing room lined with Himalayan Salt bricks for 50 days. But how does this work and what does it do for the meat?
Himalayan salt ageing is a technique that has been perfected in recent years to give meat a special tenderness and depth of flavour that is very hard, if not impossible, to match.
The dry-ageing room works in many different ways to produce the perfectly prepared meat it’s renowned for: The salt bricks draw moisture from the surrounding air as well as the meat to intensify its flavour and seal in the natural juices. The room’s dehumidifier helps inhibit any bacteria growth, while the meat’s natural enzymes work to break down the connective tissue in the muscle, giving it a beautifully tender texture.
The salt bricks also give off negative ions that counteract with the positive ions of the beef to create a delicious subtle sweet taste. During its 50 days in the dry-ageing room, the meat gradually draws in and retains some of the salt in the surrounding air, seasoning the meat and infusing it with even more flavour.
The result of this process is our Himalayan Salt Aged Ribeye, an extremely tender, intensely flavoursome and a one-of-a-kind dining experience for you to enjoy, all from the luxurious comfort of The Dining Room.