As part of Great British Beef Week, we’re taking a closer look at one of our most versatile Production Kitchen favourites — Braised Beef Shin, Cheek & Parsley Roulade with Red Wine Sauce.
To bring it to life, our Head of Stadia & Events, Alan Dickson, takes it beyond the traditional banqueting setting and into something far more flexible for today’s menus.
With more kitchens moving towards bowl food, hot buffets and informal dining formats, this is exactly the kind of product that earns its place — consistent, reliable, and easy to adapt across service styles.
This is the first in a short series where Alan explores different ways to use the roulade across modern menu formats.
In the video below, he walks through a simple but effective dish: a Braised Beef & Porcini Mushroom Risotto.
Using Riso Gallo Porcini Mushroom Risotto Rice, he builds a rich, comforting base before folding through flaked roulade for depth and texture. It’s finished with grated parmesan, a touch of Imaginative Cuisine Truffle Gastrodust, and fresh parsley.
It’s a great example of how one core product can move across menus — from plated service to more relaxed formats — without adding pressure back into the kitchen.
Whether it’s bowl food, buffets or something in between, this is about making ingredients work harder while keeping quality and consistency exactly where it needs to be.
Alongside the roulade, products such as our Chilli Con Carne, Cooked Beef Lasagne and Beef Shoulder Massaman Style Curry offer further options for kitchens looking to build out beef-led menus across plated service, bowl food and hot buffet formats.
