He's the chef at the Lincoln.
And he cooks with love.
How much love?
This much love.
They hang their meat at the Lincoln and this is the 21 day aged beef...the cut, rump.
Served with roasted beets, feta, mint, hazelnuts and drizzled in hazelnut oil.
It is pretty much a combination of everything I love.
It pays to be called Fuzzball.