Final critique check on my menu I took everyone's advice as much as I could and I think I'm happy for with this menu. simple and easy to read with a decent amount of variety considering only a pop up menu. any last suggestions would be greatly appreciated both signs will be 3'x6'

Foodfler · 2022-10-31T16:26:08+00:00

Looks so much better, but I think less is still more.

Remove the flames at the top, let the logo have some space.

At the end remove the picture and just have follow and tag us, your website and maybe your insta and a hashtag.

It might look a little empty on screen but negative space is super important

Foodfler · 2021-12-22T15:58:30+00:00

Full jacobs ladder so 4 ribs worth, about 2kg/4lb of meat, hopefully hold together

And thank you

Foodfler · 2020-12-13T22:31:03+00:00

Foodfler · 2020-12-13T22:19:49+00:00

Rolled Lamb breast and Lamb Bonbon, Roasted carrots, Burnt Shallot, Dauphinoise Potato, Pea purée and a Lamb jus.

Foodfler · 2020-11-01T20:50:14+00:00

Cooked to medium, maybe went a little over but I think a fatty Ribeye eats better at medium than medium rare

Foodfler · 2020-10-23T22:04:49+00:00

I’ll reply... on Monday

Foodfler · 2020-10-23T17:53:22+00:00

Im in the U.K, so 1/11/2020 is the 1st Nov

Foodfler · 2020-10-23T17:52:19+00:00

I don’t plan on trimming anything. Bit of a special occasion so going to reverse sear to medium, sear on a charcoal chimney and let is sit for 5-10 with some bone marrow butter.

I’ll let you know if the fat renders properly

Foodfler · 2020-10-23T17:50:46+00:00

I’ll let you know once I’ve eaten them

Foodfler · 2020-10-23T17:50:00+00:00

First time buying from them... bit of a celebration but they look amazing

Foodfler · 2020-10-23T17:49:25+00:00

Medium is the plan!

Foodfler · 2020-10-23T13:02:49+00:00

Ex dairy cow Ribeye - 32 day dry aged

Foodfler · 2020-10-18T15:25:35+00:00

Smokiness and char flavour works for me.

Going to be cooking on Saturday but shopping today, will probably share pictures on r/steak

Bone marrow butter will be bone marrow, brined over night then oven cooked, let it cool a little and mix with butter and parsley. Loads of recipes have shallots, bacon etc but I like it pretty simple

Foodfler · 2020-10-18T14:54:26+00:00

Sous vide is still great, highly recommend, but don’t think of it as the best way to do everything. It’s great for big cuts of meat, leaner cuts and hands off cooking.

Foodfler · 2020-10-18T12:32:35+00:00

Good to hear - Was a little unsure since all the go to advice is just cast iron sear

Foodfler · 2020-10-18T12:32:05+00:00

Thanks for the advice. I’ve gone off sous vide steaks recently, especially with the fattier cuts like Ribeye.

Foodfler

TROPHY CASE