"The best steak I ever ate was a rib-eye steak at one of the restaurants we supply - Jesmond Dene House in Newcastle. We supply the Aberdeen Angus beef, which is matured for at least three weeks at our plant. Surprisingly, it went very well with French fries - but we are talking about
top-end fries - made from Heritage potatoes. I didn't need any sauces with it as I like it cooked rare. It was so good because it was full of flavour, it was juicy and tender and it was well presented which is also important."