You don’t find steak tartare on many menus these days, so Hugo and Ben Warner are being very bold by reintroducing their diners at the roof-top restaurant to this delicious dish, which can be served as either a starter or a main course. It’s said that this dish began when Tartar horsemen placed pieces of raw steak in a leather container and placed it between the saddle and their mount’s back, where it was pounded and crushed during their fierce rides through Central Asia. The modern version normally contains some of the ingredients listed below and garnished with a raw egg yolk. During my student days at catering college I was taught to use the ingredients listed below. Weights were never given as the customer was expected to indicate what they wanted, and the waiter would mix it accordingly, just as they will at the Ashmolean’s restaurant.

YOU WILL NEED: Finely chopped fillet steak or minced fillet steak Finely chopped raw onion Anchovy fillets or capers Flavourings such as Tabasco or Worcester Sauce Chopped hard-boiled egg Raw egg yolks Olive oil and wine vinegar Salt and freshly ground black peppercorns.

Method: Place the required amount of minced/chopped steak into a bowl and then lightly dress with oil and vinegar, seasoning and a few drops of Tabasco or Worcester Sauce.

Chopped onions can be incorporated or served as an accompaniment Mould into a round and make a small depression in the centre where you can place the egg yolk, which is often served in the egg shell for best effect.

Decorate with anchovies, capers, chopped eggs and onions as required and serve with a crisp green salad.