Red Ruby Devon beef features in Delicious magazine’s Christmas podcast

The much loved and well read food magazine, Delicious, has tipped pasture-fed Red Ruby Devon as the beef of choice for your Christmas table. Well known food journalist and podcaster, Gilly Smith, journeyed to a Dartmoor farm in Devon to talk to Debbie Kingsley, farmer of a suckler herd of Red Ruby Devons, and later went to sample fall-from-the-fork Red Ruby Devon braised short-tip ribs at Chef,...

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Head Chef at The Pig loves Red Ruby Devon beef

Daniel Gavrillidis, Head Chef at The Pig at Combe, near Honiton, loves to cook with local ingredients.  Vegetables come straight from the hotel's extensive kitchen garden.  When it comes to beef, his first choice is locally sourced, grass-reared Red Ruby Devon beef.  Daniel who has worked at top London restaurants joined The Pig at Bath, attracted by their "25 mile menu" ethos, sourcing ingredi...

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Dartmoor Inn believes in brilliance of local Red Ruby Devon beef

Philip Burgess and Andrew Honey, chefs and owners of the highly regarded Dartmoor Inn, Lydford, near Okehampton walk the walk when it comes to the quality and provenance of ingredients, especially meat.  Philip, who was previously chef at the Lifton Arms, is fastidious about sourcing the best local meat and  in particular grass-reared Red Ruby Devon beef which he buys for its flavour and tendern...

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Emily Scott, St Tudy Inn cooks with Red Ruby Devon beef

Chef Emily Scott of the wonderful St Tudy Inn, Bodmin, loves to cook with local grass-fed Red Ruby Devon Beef. Follow her quick & easy recipe for beef fillet with chilli soy HERE To find out more about eating at St Tudy Inn, VISIT THEIR WEBSITE Read Western Morning News' article about Red Ruby Devon beefHERE  ...

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Alyn Williams at The Westbury London

Michelin Chef shares his secrets for cooking beef

Alyn Williams, michelin starred chef of top London Restaurant, Alyn Williams at The Westbury, is a long time advocate of Red Ruby Devon Beef.  Here he generously passes on his top tips for cooking beef. “First of all, make sure you start with good beef like Red Ruby Devon.  You can’t make a silk purse out of a sow’s ear!  Next – value the fat.  Red Ruby Devon fat is sweet and delici...

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