Bull & Last
Recipe: Slow-cooked beef cheek with soft polenta, crispy shallots and Parmesan, from The Bull & Last
03 December 2020 by News
Soft, rich, sticky and creamy, and perfect for when there’s a chill in the air. Cook the beef cheeks in advance – the day before serving, if you like. You can make the crispy shallots ahead of time, too.
Book review: The Bull & Last, by Ollie Pudney and Joe Swiers
03 December 2020 by Janet Harmer
Located in an enviable location on the edge of London’s Hampstead Heath, the Bull & Last is so much more than just another boozer.