Sherwin served dishes to his guests blind, without them seeing the ingredients, enabling him to use unconventional ingredients. He has made bone marrow ice cream and used ingredients like pineapple weed and wild garlic flowers to accompany beef or lamb.

Sherwin said: “We’re all creatures of habit, we go to the same restaurants, order the same bottle of wine and the same couple of dishes. I set out to excite my guests with the quality and provenance of the raw ingredients I use and I’d like to help other chefs to do the same. 

“Using a blind menu gives me the opportunity to use an array of seasonal ingredients – those cuts, bones and pieces that wouldn’t immediately say choose me, but taste amazing.

“With innovation and confidence, we can get people eating more of the beef and lamb carcase, to reduce waste, increase flavour and keep costs down.”

Sherwin is taking part in the Off the Block series that is being released over the next 12 months. Fifteen British chefs will reveal how they utilise all cuts of meat to increase flavour, reduce food waste and get maximum value for money.

The Off the Block series aims to ‘enthuse and excite’ the foodservice sector.

For more information on Off the Block, visit: https://www.simplybeefandlamb.co.uk/off-the-block