Steak specialist restaurant group extends veggie menu

London-based steak specialist restaurant group, Macellaio RC, has introduced a revamped menu across all six sites in its estate, considerably expanding its vegetarian options. 

Italian-famed chef Lello Favuzzi (formerly of The Wolseley, Alan Yau's Anda, Franco's on Jermyn Street, Cervo in Sardinia, l'Anima and l'Anima café and Mortimer House) joined the team as executive chef last month. On top of providing a range of vegetarian staple dishes, the new menu showcases fine Italian produce and ethical beef. 

Vegetarian menu highlights include authentic pastas, such as Trofie with Genovese pesto with basil, parmesan, spring beans and toasted pine nuts, or Burrata and Ricotta Tortelli with brown butter, hazelnuts, aged balsamic and sage. 

For any meat dish on the menu, the restaurant group uses the 'Costa method' – a procedure that aims to obtain the best results from a single cut of beef. It begins with choosing the right breed and treating it with respect, then handling it in the correct way. This selection can only be made inside those farms run by people who supply sustainable, ethical and organic beef cattle.

Costa comments: "Our products portray the story and passion of the men who cultivate the land and harvest the produce. The biggest thing I have learnt over these 20 years is that you cannot compromise the quality in catering. In this industry one needs love, humbleness, passion, tenacity and most importantly belief in what one does."

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