High Grange’s new, shorter fire school course. This focuses on how to cook the perfect steak, from selection of meat to different methods of cooking.
This is a class for connoisseurs of great beef. High Grange has found a supplier who they firmly believe produces the best beef in the world. They use ex-dairy cattle from small farms in Wales, butchered and aged to their specification by Ollie in Swansea – this is special meat.
In this class High Grange covers various cuts and cooking techniques – from ‘dirty’ cooking the various flank steaks, to reverse searing ribs or rumps. Luke will use his 20 years of chef experience to give you tips and advice as well as recipes for incredible side dishes.
High Grange’s whole philosophy is based on great ingredients, cooked outside, with great company. This is the perfect distillation of that and you will leave feeling well fed and confident that you can make the best steak ever, time and time again.