If you love your steak, then give this beautiful wagyu ribeye a go. It's sous vide for even tenderness and a medium-rare cook throughout, then finished off in the pan for colour and a little caramelisation. I like how the beef was well-rested and not bleeding all over the plate, in which case, would regretfully its accompaniments.

These latter are designed to give varying flavours and textures to complement the beef, so there's not a moment where your taste buds are bored. There are broad, bright strokes of pea and corn purées, sweet red onion confit, tangy pickled carrot slaw, and a slender bolster of rich egg yolk "gel" – all lovely.