Slow cooked grass-fed Irish beef Bourguignon
This classic French dish is one of Tom Cenci's favourite one-pot wonders - always a winner on a cold day! Tom has
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About the chef
Driven by his pure love of food and his affection for the collaborative nature of the kitchen, Tom Cenci has earned a place as one of London’s most prominent chefs. Having worked alongside some of the greatest and most respected chefs in the industry, Tom pushes culinary boundaries with his eclectic and exciting menus, a reflection of his passion for his craft.
From starting his career in 1 Lombard Street, where he worked under Herbert Berger, who was one of the first chefs in the UK to gain a Michelin star. He then worked at the 2 Michelin Star French haute cuisine Restaurant Laurent. However, Tom developed a more innovative style of cooking when he returned to the UK and worked at Nobel Rot. Tom became Head Chef of Graze and under his command achieved “Best New Restaurant and Bar” in 2005. Tom then travelled and worked in Istanbul and Canada, before returning and running a small gastro pub in 2011.
In 2012, Tom was senior Sous-Chef for Duck & Waffle where he helped develop the restaurants’ inventive menu and shaped the brand to become Exec Chef. After 6 years there, Tom took over the Loyal Tavern up until recently.
Tom is currently hosting a three-month residency from Thursday 8th October 2020 with 26 Grains, called Stoney Street by Night x Tom Cenci. It will showcase innovative, forward-thinking dishes and cooking techniques that will be focused around beautiful Irish grass-fed beef, British produce, sustainability and reducing food waste.
Chef’s signature dishes
Grass-fed Irish Côte de boeuf with almond Caesar salad, beef dripping toast
A steak of epic proportions, Tom Cenci's c?¥te de boeuf with almond Caesar salad and beef dripping toast is perfect for an
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Tom Cenci – St Patrick’s Day Feast Recipe
Tom Cenci puts his spin on the traditional 'Irish Boiled Dinner' with this slow cooked grass-fed Irish rib-eye with seasonal root vegetables
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Steak au poivre with grass-fed Irish fillet and triple cooked beef fat chips
Considered the king of all cuts, nothing beats the melt-in-the-mouth experience of a perfectly cooked fillet. Pink peppercorns, red wine and brandy
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The Grass Fed Standard from Bord Bia
Bord Bia, the Irish Food Board, has introduced a national quality label for grass-fed Irish beef. This so-called Grass Fed Standard provides consumers with reliable information about the origin and living conditions of Irish cattle. The new standard is unique in the world, is strongly based on scientific data and is independently verified.