Ford challenged chef Neil Rankin, owner and head chef of Temper to create an original and innovative dish using native, foraged ingredients, using the support of a Ford Ranger Raptor pick-up to source the ingredients from hard-to-reach locations.
Neil has created a burnt sea dust made from bell heather, coastal herbs, rock samphire, and sea beans to accompany 60-day, dry-aged, rib-eye Hereford beef.
Enjoy the dish for the next 3-months until January 2nd 2020.
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