Titled Against the Grain and available from next month, the menu will spotlight different breeds including Hereford, Shorthorn and Longhorn, which “have played a crucial role in shaping the land and traditions of North Yorkshire”.
Sourced from family-run Yorkshire butchers R & J, chef-owner Overington, alongside head chef Jamie Keeble, will create a series of dishes each weekend that are intended to highlight “the distinct flavours of slow-reared and grass-fed beef”.
Example dishes include braised ox cheek fried in Yorkshire pudding batter with fermented cucumber ketchup and malt vinegar powder; and Hereford beef with pit-roasted leek, shoyu onion and allium sauce.
The beef will feature in the desserts too, with sweeter dishes including aged beef fat fudge with black truffle and grated ox heart; and quince cake with smoked beef fat caramel sauce and malted barley ice cream.
The £85 per person Against the Grain menu launches on Sunday 12 October with an optional wine pairing starting at £65 per person.
“Here at Mýse we’re proud to work closely with local farmers and celebrate the incredible quality of produce we’re so lucky to have on our doorstep. I’ve always enjoyed cooking with heritage grass-fed cattle breeds and experimenting with how to enhance each of their unique flavours and textures, so I’m looking forward to spotlighting each one at a time.“
“Having grown up in Yorkshire there’s a sense of nostalgia about sitting down for the age-old ritual of a Sunday luncheon, to eat a beautiful piece of local beef, so in true Mýse style this is our way of reconnecting to our ancient roots and putting an elevated spin on tradition.”
Launched in 2023 following the success of Overington’s York restaurant Le Cochon Aveugle, Mýse is billed as a tribute to the ancient North Yorkshire terroir that surrounds it.
Based in the village of Hovingham, the restaurant is currently ranked 72 on Restaurant’s list of the top 100 places to eat in the UK.