This past spring, The Gleneagles Hotel in Perthshire, Scotland, made an unlikely marriage in pairing the idea of farm-to-table sourcing with the tried-and-true concept of the wine list. The result is the Gleneagles "breed book," created with local butcher Simon Howie and designed to give diners at the hotel's Deseo restaurant the chance to choose their beef in the same way they would select fine wines and whiskies. The book highlights four native and two continental beef breeds, and each week a different "guest breed" showcases the unique charac-teristics of Scottish cattle.
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