The meat for the Beef Menu is sourced through the Dartmoor Farmers Association, a farmers’ initiative inspired by HRH The Prince of Wales.
The beef never leaves Dartmoor, where it is born, reared and slaughtered to order for Bovey Castle.The animals are traditionally reared on the moorland, with the farmers still using the age-old method of rounding up cattle on horseback from the rugged Dartmoor terrain.
The cattle are taken up to the top of Dartmoor’s hills for between six months to a year, then gradually brought down to finish feed on the lush lower pastures of the moor. Marc and his team employ diverse cooking techniques to get the best out of the Black Angus, Angus, South Devon and Galloway breeds selected for The Beef Menu – each selected for their distinct and full-flavoured taste.
Dishes on The Beef Menu include ox cheek with celeriac mash, garlic, snails and parsley; oxtail with goat’s cheese dauphinois and caramelised shallot; and home smoked sirloin with hog’s pudding and horseradish pomme purée. Not forgetting the freshest of locally-caught day boat fish, such as line-caught halibut with poached lobster, seasonal vegetarian dishes, artisan cheeses and freshly baked rustic bread.
Marc Hardiman, formerly of The Feathers at Woodstock, joined Bovey Castle as head chef in October 2012. Inspired by his first head chef, Stuart McLeod, and an admirer of Marco Pierre White, Marc has worked as a chef throughout the South West of England, the Cotswolds and London for the last 13 years.
The Beef Menu is available in The Edwardian Grill every evening, as well as Sunday lunch from £19.95 for two courses. Bovey Castle also serves breakfast, lunch, afternoon tea throughout its lounges and the Castle Bistro, an informal restaurant that serves light snacks and daily specials.
The DFA will describe with passion, honesty and humour the ‘slow grown’ field to fork process during the farm visit; guests learn all about their native breed schemes – identifying South Devon and Galloways, understanding the benefits of traditional farming methods and visiting selected areas of the iconic natural landscape of Dartmoor – guaranteeing a true understanding and respect for the provenance of meat. Tours can be tailored to suit needs or interests, as well as adapting for both children and adults.
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