On Father's Day, the whole point is simply to give you dear ol' Dad (or Grandad) the chance to put his feet up, perhaps pour him a beer and forgive him just this once over his propensity to fall asleep in the armchair and snore the house down; just like he does every Sunday whilst the roast is on the go.

As a Dad myself, I can fully get behind this idea.

And yet in some ways, this stereotypical scenario perhaps doesn't ring true these days. Modern, trendy, hip-thrusting Dads (again, a little bit like myself) want to get in the kitchen. They like to cook, and in most cases, they like to show off - particularly if the joint they're presenting has been butchered and prepared by their own manicured, fair hands. So, to kick off, we've got a double-whammy proposal for Father's Day for your Dad and some tips, tricks and know-how for cooking the perfect Father's Day Rib Roast.

Led by one of our very own butchers, our 90-minute butchery classes will allow you to get hands on with some native breed, grass-fed beef, with whatever you create going home with you that day along with a T&G goodie bag. The sessions begin with a drink and a chat with your butcher, before it's time to get to grips with your tools. From then on, it's over to your leading butcher, who'll take you slowly through the breed, provenance and cuts from the ribs.

The end result? Your own 5-6kg forerib cut into a feasting joint and rib steaks, trimmed or tied. And how do you make the most of that at home? Well just see below.

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FIRST - THE GRAVY

Gravy is the cornerstone of every roast, so it's really worthwhile getting it right. To deliver an extra layer of rich flavour, we recommend you put together a Madeira gravy for your meal. Gently fry off some shallots in butter before adding half a bottle of Madeira, reducing to a glaze before throwing in some beef stock. Two litres, reduced by three quarters, some butter whisked in at the end and boom - you'll have a glorious jus. If you don't have the time to make your own stock, it's worthwhile investing in some of the quality readymade stuff. Steer clear of cubes, or granules.

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SECOND - THE SPUDS

Nothing is more disheartening than a roast potato that is pallid, waxy and dull. Roast spuds should be golden and crisp on the outside and fluffy on the inside. This is achieved by parboiling them first, until they're just at the point of collapse and draining them to steam. Really, you should only consider using beef dripping as your fat, making sure that it is scolding hot in the tray before tipping your spuds in. Also, be generous; leftover spuds mean bubble and squeak for breakfast.

THIRD - THE MEAT

An aged rib of beef, on the bone, is without question the King of all joints to roast; marbled, with layers of fat to ensure the beef remains succulent, juicy and tender throughout cooking. This is a large lump that is well worth pushing the boat out for.

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Rib of beef is best enjoyed medium, to ensure that the fat renders out. The golden rule for roasting is this: season well with salt and pepper and then blast for 20 minutes at 220°C, before dropping down to 160°C for 35 minutes per kilo, or until the joint has an internal temperature of 65°C.

Most importantly - leave it to rest! The fibres of the meat need to relax, man. Do this and you'll deliver a roast that will put a smile on each and every face around the table - and that's all us Dads want, really.

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For more information and for recipes proper, we recommend that you dive into Richard H. Turner's new cookbook, PRIME. Come to think of it, that'd make a pretty good Father's Day present, too.

If you want to book a butchery class for Dad, you can purchase a voucher online here. After your purchase has been confirmed, you can check out our availability by calling the shop on 020 7837 1781, or via email with our Butchery School Headmaster, Jess - jessica@turnerandgeorge.co.uk. We'll consult the calendar to tell you which dates we can fit you in to.