Charcoal Gril
By: Fourteen Ten On: November 25, 2010 In: Restaurant Publicity Comments: 0

Introducing the new 32oz rib-eye on the bone for two
– A celebration of Basque tradition

“I am bringing a Basque tradition to London – a huge rib-eye steak cooked on an imported charcoal grill from Bilbao, a sprinkling of sea salt and a great red wine – this is Spanish simplicity at its best”
Head Chef Nacho del Campo who originates from Vitoria, capital of the Basque country.

The Basque Country Rib-Eyes – Los Chuletónes del País Vasco
The Black Angus rib-eyes are supplied by O’Sheas. Specifically bred for beef production it’s meat is naturally marbled producing a wonderful succulent taste. The new 32oz bone-in ribs are dry-aged in temperature-controlled rooms for 35 days, in our opinion they have the best flavour of all the beef breeds. Serves two or more for £60.

From the regular menu, we also have a choice of smaller cuts of rib-eye, sliced for sharing:
6oz / 8oz / 10oz /12oz (at £9 / £12 / £15 / £18)

Charcoal Grill ‘Erreka, Caldererias Ferrolan’
You have to cook on charcoal if you want to get the best flavour from your steaks. Our charcoal grill is imported from Bilbao, ideally suited for the job. The grill can be raised and tilted above the coals requiring skill to master and make best use of.

‘The Big Guns’ – ‘Los Cañones Grandes’
This is our fine wine list, showcasing some of Spain’s (and the world’s) best red wines – with many outstanding matches for the chargrilled steaks. Prices from £47 to £640.

This runs alongside Camino’s regular wine list (Louis Roederer / Imbibe Magazine Wine List of the Year 2010, Finalist) including twenty reds. Prices from £14 to £59.

For further information please contact Krista Booker

Further Information:
About the Basque Country:

The Basque country is renowned for being the gastronomic heartland of Spain, San Sebastian is littered with Michelin stars, and in some towns there are men-only cooking clubs. Inland pasture is lush thanks to high rainfall and ideal for raising cattle. The classic cut here is rib-eye, sprinkled with sea-salt, charcoal grilled then sliced for sharing. Huge restaurants (often ‘sidrerias’ or cider houses like “Sagartoki” in Basque) in the area often seating two or three hundred people are packed with families and friends eating huge slabs of medium rare rib-eye for sharing.

“Spain is on fire, and with passionate winemakers using local varieties, its wines are setting Europe alight.” – Sarah Jane Evans MW, ‘Why Spain is the most exciting wine country in Europe’, Decanter Magazine, November 2008

28 Westferry Circus
E14 8RR
*Useful map on the Camino website*
Enquiries: 020 7841 7331
Tube: Canary Wharf (Jubilee), Westferry Circus or Canary Wharf (DLR)
Bus: D3, D7, 135, 277 all go from Canary Wharf to Westferry

Restaurant – 60 seats
Terrace – 40 seats
Bar Area (high level seating and a lounge area) – 150 capacity

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