21 April 2017
Frankie Fenners’ meat has been dressed up into authentic fine dining masterpieces, served in a cool, basement-level burnt-black interior. There was a ridiculously succulent dry aged beef burger with mustard mayo, Emmental cheese, homemade ketchup, red onion, pickles and sweet butter bun, and a slow cooked cured and a rolled lamb shoulder, accompanied by curiously churred cucumber, a sumptuous peanut butter baba ghanoush, black pepper and pickled lemon. The menu changes regularly, so there are countless interpretations of the art of charcoal cooking to enjoy in the open-kitchen, open-butchery interior. It’s a must for any meat-lover: combination of creative flavours and the best meat in town means you just can’t go wrong.
Images from @ash_restaurant