We have Scotland’s leading Michelin-star chef Andrew Fairlie—whose Gleneagles culinary fiefdom is officially ‘Scotland’s Best Restaurant’—to thank for our new British rose veal fillet steak box. Fairlie has just added to his menu the delicious rose veal sourced by our Rick Stein ‘Food Heroes’ Rachel and Jeannie at Alternative Meats in Shropshire. He serves it at his double-Michelin-star Andrew Fairlie Restaurant at Gleneagles with morels and onion confit—and the result is indescribably delicious. This is exquisitely tender, flavour-filled steak—and a worthy Gold Star award winner at the Great Taste Awards.
Even among chefs, Andrew Fairlie is renowned as one of the most particular over the quality—and lifestyle—of his meat. The high-welfare British rose veal which he serves via the experts at Alternative Meats is from calves raised on both sides of the Welsh border, living and eating well, and reaching some 150 kilos. It is important to raise these bull calves as rose veal—otherwise they are shot at birth, or exported and raised as ‘white veal’ in conditions rightly outlawed here.
The resulting British rose veal from Alternative Meats is beautifully pink meat with white fat covering. Few butchers sell veal—so here is our service not only to veal-lovers, dairy farmers and the calves themselves, but to all steak-lovers and gourmets too—if you love beef but have never tried good rose veal, you are in for a treat, as served in the hallowed halls of Gleneagles!
You can choose from 12 hand-cut fillet steaks or a châteaubriand, to cook whole as does Andrew Fairlie, or slice into your own thickness of steaks.
British Rose Veal Fillet Châteaubriand: 1lb 4oz (700g). Code VC16CC04. RRP £38. CCUK £29. 700g fillet
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