This month on One Dish, One Wine we are featuring Alyn Williams at The Westbury, one of our 3 star winners from 2014’s World’s Best Wine Lists.
Alyn Williams opened the restaurant in 2011, as his first standalone offering, following stints with Gordon Ramsay at Claridges, Restaurant Gordon Ramsay and eight years with Marcus Wareing at The Berkeley. His simple approach to cooking focuses on the highest quality ingredients sourced from local suppliers.
The dish he has chosen to showcase is a Tartare of Holstein beef with Mersea oyster, Calçot onion and young wild garlic.
‘This dish is a lovely bright adaptation of a classic tartare. The beef is seared with coals before dicing, then mixed with chopped oyster, shallots, capers and pickled mustard seeds. We dress it with a whole poached oyster, barbequed Calçot onion and dressed small new season wild garlic leaves. It is finished with a little light wild garlic dressing.’
Their sommelier suggests you drink a 2012 Barbera d’Asti DOC, Bruno Rocca from Italy with this dish on account of its ‘fruity character with good acidity that will complement both the beef and oyster.’