The Whippet Inn, established in 2013, is one of York’s most unique restaurants, and has recently launched the city centre’s first in-house dry aging process as part of its new speciality beef cuts menu.
Hidden away on North Street, in a Grade II listed Victorian building, The Whippet Inn offers a menu that features the best produce using local suppliers, alongside a drinks list made up of award-winning local breweries and distilleries. Thewhippet has recently installed purpose-built dry aging cabinets, two of which are on show to diners.
On-site aging has allowed the restaurant to age choice pieces of beef for their more discerning guests, which enhances the beef’s natural richness, lending a distinct nutty, buttery flavour. The process also concentrates the natural juices within the meat, creating outstanding succulent beef, resulting in a melt-in-your-mouth experience.
A new specialised beef cuts menu will give a chef’s description of each available dish on its separate dry-aged beef menu, guiding customers on their culinary journey.
The Whippet Inn is proud to support ethically sourced meat, championing the practice of using ex-dairy cattle. Here, the reuse of pre-existing dairy infrastructure and farms avoids the need for additional land conversion.
The Whippet Inn Owner, Martin Bridge, said: “Theinstillation of the dry aging cabinets has been an exciting time for the entire team.
“The continual reinvestment into the restaurant has allowed us to stay at the forefront of innovation whilst still retaining our core values of supporting as many local suppliers as possible, and our quest to always try offer our guests something new and unique.
“Feedback from our customers so far has been exceptional, with the first round of dry-aged beef being a successful sell-out, and we’re delighted to be launching our speciality beef cuts menu to our future and returning guests!”
