Our first Sandwich of the Day begins with 48-day dry-aged rump, brushed with a savoury Worcestershire glaze, cooked medium-rare and thinly sliced for a tender texture and plenty of deep, beefy flavour. It’s layered onto beautifully toasted sourdough with sweet oxheart tomato, tangy pickled onion and peppery dressed watercress (what a tongue-twister). Mustard mayo brings the richness, while a smidge of freshly grated horseradish adds just the right amount of heat, without clearing your sinuses. Like any well-balanced ensemble, every ingredient has its part to play. Together, they make each bite rich, sharp, fresh, savoury and satisfyingly messy. As all the best sandwiches should be. |
