Fillet of Beef Royale 🍽 Smoked anchovy, bay carrot, onion, ox tongue 👑As the name suggests, Beef Royal is a dish with a pedigree. It was served at the coronation of King George IV who took to the throne a year after the death of his father “Mad” George III. At the time, Britain was the richest country in the world and the soon to be king was determined to outshine Napoleon’s imperial coronation of 1804. The coronation took place in Westminister Hall on 21st July 1821 and the cost of it was £243,000 (in today’s money it equates to £21.7million. 9000 bottles of wine were drunk. Three hundred and fifty people dined in the great hall & 2,000 others dined elsewhere in the palace of Westminster. Cooking for his highness for a brief stint (not during his coronation) was Antonin Careme who’s clientele included Napoleon & the Tsar of Russia. For his coronation banquet, the King offered his 1,600 guests 7442lbs of beef, 7133lbs of veal and 2474lbs of mutton. There are many dishes of beef royale over the years but many of the recipes are a braised dish with brisket or rump. George IV featured cote de beouf which is a premium cut we could apply modern technique to. Digging through the dozen or so beef royal recipes we have from over the centuries we found 2 with sirloin. The Hannah Glasse recipe although less contemporary to the coronation was garnished with anchovy and ox tongue which excited us as garnish options. We were inspired by the following sources The English art of Cookery, Richard Briggs 1788 & The Art of cookery, Hannah Glasse 1747. 🤓👑💂🏼‍♀️🇬🇧 Celebrate The Queen’s Platinum Jubilee with us @dinnerbyhb The restaurant will remain open and we will be serving our Royal Cooking Menu throughout the weekend. 🎉🎊🎉 •=•=•=•=•=•=•=•=•=•=•=•=•=• 📸 Photos by @lensmansphotography #heston #hestonblumenthal #dinnerbyheston #dinnerbyhestonblumenthal #thequeen #platinumjubilee #jubilee #platinumjubilee2022 #historicfood #michelin #michelinstar #michelinguide #hydepark #hydeparklondon