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data-testid="prism-badge-tag-wrapper"><div class="IKUxI xFOBK YsVzB NuCDJ fMJDZ ZCNuU tZcZX JuzoE "><div class="jVJih nAZp " data-testid="prism-tags"><ul class="VZTD UeCOM dAmzA ltDkr qBPOY uoPjL "><li class=" "><a class="theme-iPcRv theme-DulXW mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="https://www.nationalgeographic.com/travel" data-pos="0"><span class="QXDKT rGjeC tuAKv iMbiE ">TRAVEL</span></a></li></ul></div></div></div></div><div class="kCTVx PPjDx mvZn glxIO HfYhe vUYNV VGOqD nDkuk uCVfO XrzrX sXfj " data-testid="prism-headline"><h1 class="vMjAx LUMjB RtFg McMEw mTgUP qWFdL oWqkN "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Where to eat the best beef wellington in the UK</span></h1><p class="FRnbR Poyse uieav lqtkC glxIO HfYhe vUYNV XrzrX gSgNQ VcNTI bUaxD "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">With additions including bacon jam and truffle, indulgent spins on this classic can be found all over the UK. </span></p></div></div></div></div></div><div class="RXQxL glxIO vUYNV "><div class="InlineImage GpQCA lZur asrEW " data-testid="prism-inline-image"><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="GpQCA lZur " style="padding-bottom:66.650390625%" data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><picture data-testid="prism-picture"><source media="(max-width: 374px)" srcSet="https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=374&h=249, https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=748&h=498 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=413&h=275, https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=826&h=550 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=718&h=479, https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=1436&h=958 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=718&h=479, https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=1436&h=958 2x"/><source media="(min-width: 1025px)" srcSet="https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=1280&h=853, https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=2560&h=1706 2x"/><img alt="Beef wellington served on a plate next to mashed potato and a green sauce" class="hsDdd vBqtr KrDt itslR bmjsw TmzDJ HlUVI zFZKO wejSe " data-testid="prism-image" draggable="false" fetchpriority="high" loading="eager" src="https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg"/></picture></div></div><figcaption><div class="VZTD UeCOM jIRH oimqG DjbQm UwdmX Xmrlz ReShI KaJdY lqtkC ssImf HfYhe RTHNs tDZif FcwuN cVBIu DURnE " data-testid="prism-GridContainer"><div class="Kiog kNVGM nvpSA qwdi bmjsw " data-testid="prism-GridRow"><div class="theme-e oBTii mrzah " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:var(--grid-columns);--grid-column-span-lg:var(--grid-columns);--grid-column-span-xl:var(--grid-columns);--grid-column-span-xxl:var(--grid-columns);--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:auto;--grid-column-start-lg:auto;--grid-column-start-xl:auto;--grid-column-start-xxl:auto"><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC oQhc iZrkr lZur XlXbz YCugL QqozP wuHqT " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt ZdfAc uhSzI YGNMU cRAsZ xqMcl QtRul UxiNi MpzEI zhOHw zPgBo JFyrd CsBJX bdNbz KLOqc "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Located on the edge of the Yorkshire Dales, The Black Bull Inn's wellington features fillet of Howgill Hereford beef, coated in a layer of bacon jam.</span></span></span></div><div class="RgKDZ IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ hnvvw JGtjI aZFDu rkKLh ">Photograph by Phil Rigby</span></div></div></div></div></div></figcaption></figure></div></div></div></div></div></div><div class="FITT_Article_main VZTD UeCOM jIRH oimqG DjbQm UwdmX Xmrlz ReShI KaJdY lqtkC ssImf HfYhe RTHNs iJVrZ " data-testid="prism-GridContainer"><div class="Kiog kNVGM nvpSA qwdi bmjsw " data-testid="prism-GridRow"><div class="theme-e FITT_Article_main__body oBTii mrzah " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:20;--grid-column-span-lg:14;--grid-column-span-xl:14;--grid-column-span-xxl:14;--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:3;--grid-column-start-lg:0;--grid-column-start-xl:0;--grid-column-start-xxl:2"><div style="--spacing-top:40px;--spacing-bottom:32px;--spacing-child-top:initial;--spacing-child-bottom:24px;--spacing-firstChild-top:initial;--spacing-firstChild-bottom:initial;--spacing-lastChild-top:initial;--spacing-lastChild-bottom:initial;--spacing-compact-top:24px;--spacing-compact-bottom:32px;--spacing-firstChild-compact-top:initial;--spacing-firstChild-compact-bottom:initial;--spacing-child-compact-top:initial;--spacing-child-compact-bottom:24px;--spacing-lastChild-compact-top:initial;--spacing-lastChild-compact-bottom:initial" class="dHdHP jLREf zXXje aGO eCClZ nTLv jLsYA gmuro TOSFd VmeZt sCkVm hkQai wGrlE MUuGM fciaN qQjt DhNVo Tgcqk IGLAf tWjkv "><div class="QHblV nkdHX mHUQ kvZxL hTosT whbOj " data-testid="prism-byline"><div class="VZTD mLASH OcxMG oJce "><div class="kKfXc ubAkB VZTD rEPuv "><div class="TQPvQ fVlAg HUcap kxY REjk UamUc WxHIR HhZOB yaUf VOJBn KMpjV XSbaH Umfib ukdDD "><span class="tChGB zbFav ">By</span><span>Joel Porter</span></div><div class="VZTD mLASH gpiba "><div class="jTKbV zIIsP ZdbeE xAPpq QtiLO JQYD ">September 22, 2024</div></div></div></div><div class="RwkLV Wowzl FokqZ LhXlJ FjRYD toBqx " data-testid="prism-share"><div class="JpUfa aYoBt "><ul class="MZaCt dUXCH nyWZo RnMws Hdwln WBHfo tAchw UDeQM XMkl NUfbq kqfZ "><li class="WEJto "><button aria-label="Share Story on Facebook" class="theme-EWITS mLASH egFzk qXWHA ScoIf ZXRVe jIRH NoTgg CKnnA uklrk nCmVc qWWFI nMRSd YIauu gGlNh ARCOA kyjTO xqlN aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo UVTAB ihLsD niWVk AAqU fctVp ENhiS 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0 .043 0 .043.043.086s.044.129.086.171c.043.085.043.129.086.214v.086c0 .085.043.171.043.214 0 .086.044.171.044.256.085.514.043 1.029-.129 1.543s-.429.944-.814 1.329l-5.4 5.4a3.13 3.13 0 01-1.029.6c-.429.044-.856.129-1.244.129-.471 0-.9-.085-1.329-.256s-.771-.429-1.114-.729c-.644-.644-.944-1.457-.986-2.271s.214-1.671.771-2.356L9.83 17.33c-.171-.556-.256-1.157-.3-1.714-.043-.6 0-1.156.129-1.757l-4.2 4.2c-1.029 1.2-1.5 2.656-1.456 4.156a5.968 5.968 0 001.757 4.029c.6.6 1.244 1.029 1.971 1.329s1.5.429 2.271.429c.685 0 1.414-.129 2.056-.386a6.063 6.063 0 001.886-1.114l5.486-5.485a5.955 5.955 0 001.715-3.471 6.156 6.156 0 00-.729-3.644z"/></svg></span></button><div class="xdNAs rMQsN cELo NoeP BtinW YHmbu hWtE "></div></div></li></ul></div></div></div><div class="natgeoDivider XQpSH " data-testid="prism-divider"></div><div class="PrismArticleBody DoubleColumn StartsWithInline xvlfx ZRifP TKoO eaKKC EcdEg bOdfO qXhdi NFNeu UyHES " data-testid="prism-article-body"><div class="oLzSq MvWXB fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX ebVHC "><div class="SDgng miqYR PMJVQ QtdQF WYbZw hwQoR SkUsC UlTly FxKvG BOli LbgCH nvgXD qZlJZ hdCKb " data-testid="prism-editors-note"><div class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ fIerE gzgIi sbNwD wyNiH oGaak mIoBf HPTnC SyFCf KSVzn EMccI MTazT TWYO pxDKL syqKH AAxjg AGdf YLpQy UPQXr OWaqr MWqqQ rhuiH sYoWw jOwXI GfFUP iLdhU GuqqH UXCTR ExGxl CPrEb ">This article was produced by <i>National Geographic Traveller</i> (UK).</div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Rich, luxurious and labour-intensive to make, beef wellington is a real indulgence. Traditionally a large piece of fillet covered in a layer of duxelles – finely chopped mushrooms and shallots – and wrapped in puff pastry, it’s long been a staple of some of the UK’s smartest hotel dining rooms. But you’ll find it in plenty more places besides, from Michelin-starred restaurants to country pubs. Here are some of the best.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">(<a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/how-beef-wellington-became-a-british-classic" target="_blank"><i class=" ">How beef wellington became a British classic.</i></a>)</p><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq ">1. <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://theritzlondon.com" target="_blank">The Ritz</a>, London</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Beef wellington is a mainstay of grand, five-star hotels — not least The Ritz, home to one of London’s best-known dining rooms. The wellington is offered as part of the four-course Arts de la Table menu and is expertly carved and served tableside by suited staff. The meat is stuffed with foie gras and truffle, coated in cep and chanterelle duxelles and served with creamy mashed potato and morels.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:320px;min-height:50px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-outstream" data-testid="prism-ad"><div class="Ad fitt-article-inline-outstream ad-slot " data-slot-type="fitt-article-inline-outstream" data-slot-kvps="pos=fitt-article-inline-outstream-1"></div></div></div></div><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq ">2. <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://simpsonsrestaurant.co.uk" target="_blank">Simpsons</a>, Birmingham</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Chef Andreas Antona’s Michelin-starred restaurant is well known for its intricate tasting menus, but on Sundays, beef wellington takes the starring role. Made with prime fillet of beef wrapped in mushroom duxelles, pancakes and buttery puff pastry, it’s served with confit cabbage, potato puree and a red wine sauce. Wellington meal kits are also available for collection.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div><div class="InlineImage GpQCA lZur asrEW " data-testid="prism-inline-image"><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="lZur " data-testid="prism-copyright-wrapper"><picture data-testid="prism-picture"><source media="(max-width: 374px)" srcSet="https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=374&h=249, https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=748&h=498 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=413&h=275, https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=826&h=550 2x"/><source media="(min-width: 414px)" srcSet="https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=718&h=479, https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=1436&h=958 2x"/><img alt="Slice of beef wellington served on a white plate embellished with gold" class="hsDdd vBqtr KrDt itslR zFTjo hakZw HlUVI UbGlr " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg" id="Beef wellington savoy grill"/></picture></div><button aria-label="Open Fullscreen" class="mLASH egFzk qXWHA ScoIf XbEWk jIRH nkbp OJpwZ hUQGO wSPfd ofvJb lIDy YIauu gGlNh ARCOA kyjTO xqlN gWRci aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo UVTAB hswTp sXtkB AAqU fctVp ENhiS xjUSk NatTH NqeUA dZTKY QMxMQ LpcJi wardV kcRqD fhCRd MYLFX RkJsE iEOQC yaNWn ZUpvj HoXXr " data-testid="prism-ImageViewer_ExpandButton" type="button"><span class="CSJky pdAzW JSFPu "><svg aria-hidden="true" class=" " data-testid="prism-iconography" height="1em" role="presentation" viewBox="0 0 48 48" width="1em" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" data-icon="view-fullscreenEnter"><path fill="currentColor" d="M6.48 11.24V16h3.04V9.52H16V6.48H6.48v4.76M32 8v1.52h6.48V16h3.04V6.48H32V8M6.48 36.76v4.76H16v-3.04H9.52V32H6.48v4.76m32-1.52v3.24H32v3.04h9.52V32h-3.04v3.24"/></svg></span></button><figcaption><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC aBIU PriDW lZur " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt VcHIt uhSzI YGNMU cRAsZ xqMcl QtRul "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">At the Savoy Grill thick cuts of beef wellington are presented alongside pomme puree, topped with an onion and red wine jus.</span></span></span></div><div class="qinlA IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ YNujN JGtjI aZFDu rkKLh ">Photograph by</span></div></div></figcaption></figure></div></div></div><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq ">3. <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://gordonramsayrestaurants.com/savoy-grill" target="_blank">Savoy Grill</a>, London</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Opened in 1899, the Savoy Grill is a London icon, and its art deco-style dining room underwent a major refurb in 2023. Many of the restaurant’s dishes have been on the menu for decades, including beef wellington, which is served in big, thick slices alongside pomme puree, broccoli and an onion and red wine jus. The Savoy Grill also runs a beef wellington masterclass where you can learn how to make the dish for yourself before settling down to lunch.</p><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq ">4. <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://thetallyho.co.uk" target="_blank">The Tally Ho Inn</a>, Bouldon, Shropshire</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Located in the pretty hamlet of Bouldon, The Tally Ho Inn is the quintessential country pub, with atmospheric low ceilings, a large stone fireplace and antique furniture. Recently refurbished by its new owner and head chef Mark Harris, the pub offers signature dishes including a beef wellington, made using beef reared just up the road in Morville, served with creamed cabbage, black garlic and a red wine jus.</p><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq ">5. <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://thomas-pontcanna.co.uk" target="_blank">Thomas by Tom Simmons</a>, Cardiff</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">A French-inspired restaurant in Cardiff isn’t the likeliest of places to find beef wellington, but that’s exactly what Welsh chef Tom Simmons offers as a special every Tuesday. A seared, dry-aged Welsh beef fillet is brushed in Dijon mustard before being wrapped in a chestnut mushroom duxelles, parma ham and puff pastry. By pre-order only, Tom also serves a turbot version, featuring scallop mousse, caviar and a butter sauce.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div><div class="InlineImage GpQCA lZur asrEW " data-testid="prism-inline-image"><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="lZur " data-testid="prism-copyright-wrapper"><picture data-testid="prism-picture"><source media="(max-width: 374px)" srcSet="https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=374&h=249, https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=748&h=498 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=413&h=275, https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=826&h=550 2x"/><source media="(min-width: 414px)" srcSet="https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=718&h=479, https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=1436&h=958 2x"/><img alt="Tables and chairs in a dark-lit restaurant" class="hsDdd vBqtr KrDt itslR zFTjo hakZw HlUVI UbGlr " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg"/></picture></div><button aria-label="Open Fullscreen" class="mLASH egFzk qXWHA ScoIf XbEWk jIRH nkbp OJpwZ hUQGO wSPfd ofvJb lIDy YIauu gGlNh ARCOA kyjTO xqlN gWRci aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo UVTAB hswTp sXtkB AAqU fctVp ENhiS xjUSk NatTH NqeUA dZTKY QMxMQ LpcJi wardV kcRqD fhCRd MYLFX RkJsE iEOQC yaNWn ZUpvj HoXXr " data-testid="prism-ImageViewer_ExpandButton" type="button"><span class="CSJky pdAzW JSFPu "><svg aria-hidden="true" class=" " data-testid="prism-iconography" height="1em" role="presentation" viewBox="0 0 48 48" width="1em" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" data-icon="view-fullscreenEnter"><path fill="currentColor" d="M6.48 11.24V16h3.04V9.52H16V6.48H6.48v4.76M32 8v1.52h6.48V16h3.04V6.48H32V8M6.48 36.76v4.76H16v-3.04H9.52V32H6.48v4.76m32-1.52v3.24H32v3.04h9.52V32h-3.04v3.24"/></svg></span></button><figcaption><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC aBIU PriDW lZur " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt VcHIt uhSzI YGNMU cRAsZ xqMcl QtRul "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Ranked 39 in the Top 50 Gastropubs list, The Black Bull offer seasonal variations of the traditional wellington recipe.</span></span></span></div><div class="qinlA IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ YNujN JGtjI aZFDu rkKLh ">Photograph by Amanda Farnese-Heath Photography</span></div></div></figcaption></figure></div></div></div><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq ">6. <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://theblackbullsedbergh.co.uk" target="_blank">The Black Bull Inn</a>, Sedbergh, Yorkshire</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">On the edge of the Yorkshire Dales, The Black Bull Inn (above) is ranked 39 in the Top 50 Gastropubs list. The wellington here uses fillet of Howgill Hereford beef, reared less than two miles from the pub. It’s covered with bacon jam before being wrapped in homemade pastry and served with pickled walnut ketchup and celeriac mash. There are also seasonal variations, including venison and rare-breed pork versions.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:300px;min-height:250px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-box" data-testid="prism-ad"><div class="Ad fitt-article-inline-box ad-slot " data-slot-type="fitt-article-inline-box" data-slot-kvps="pos=fitt-article-inline-box"></div></div></div></div><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq ">7. <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://hindsheadbray.com" target="_blank">The Hinds Head</a>, Bray, Berkshire</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Classic dishes are given a Heston Blumenthal spin at his Michelin-starred pub The Hinds Head. The beef wellington makes an appearance on Wednesdays and Thursdays, and gets some added vibrancy from the green herb pancake (made with spinach, parsley, chervil and tarragon) that wraps the beef fillet, together with a mushroom and shallot duxelles. It comes with mash, a red wine jus and green beans.</p><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq ">8. <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://gleneagles.com" target="_blank">The Strathearn</a>, Gleneagles, Perthshire</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">In the grand 1920s dining room of The Strathearn, the fine-dining restaurant at Scotland’s Gleneagles hotel, beef wellington is carved and served from a trolley tableside. It’s adorned with fresh shavings of truffle, chanterelle, Roscoff onions, and a bordelaise sauce enhanced with bone marrow.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">(<a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/best-british-pub-dishes"><i class=" ">6 of the best classic British pub dishes.</i></a>)</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="SDgng miqYR PMJVQ QtdQF WYbZw hwQoR SkUsC UlTly FxKvG BOli LbgCH nvgXD qZlJZ hdCKb " data-testid="prism-editors-note"><div class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ fIerE gzgIi sbNwD wyNiH oGaak mIoBf HPTnC SyFCf KSVzn EMccI MTazT TWYO pxDKL syqKH AAxjg AGdf YLpQy UPQXr OWaqr MWqqQ rhuiH sYoWw jOwXI GfFUP iLdhU GuqqH UXCTR ExGxl CPrEb ">Published in Issue 25 (autumn 2024) of<i> Food by</i> <i>National Geographic Traveller</i> (UK).<br><br>To subscribe to <i>National Geographic Traveller</i> (UK) magazine click <a href="https://subscriptions.natgeotraveller.co.uk/" target="_blank">here</a>. (Available in select countries only).</div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC eTIW sUzSN "></p></div></div></div><div class="theme-e FITT_Article_main__sidebar oBTii mrzah pNwJE iWsMV vkle " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:20;--grid-column-span-lg:9;--grid-column-span-xl:8;--grid-column-span-xxl:8;--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:3;--grid-column-start-lg:16;--grid-column-start-xl:17;--grid-column-start-xxl:17"><div 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data-slot-kvps="pos=fitt-article-right-rail"></div></div></div></div></div></div></div><div class="FITT_Article_end "><div class="VZTD UeCOM jIRH oimqG DjbQm UwdmX Xmrlz ReShI KaJdY lqtkC ssImf HfYhe RTHNs " data-testid="prism-GridContainer"><div class="Kiog kNVGM nvpSA qwdi bmjsw " data-testid="prism-GridRow"><div class="theme-e oBTii mrzah " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:20;--grid-column-span-lg:14;--grid-column-span-xl:14;--grid-column-span-xxl:14;--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:3;--grid-column-start-lg:0;--grid-column-start-xl:0;--grid-column-start-xxl:2"><div style="--spacing-top:32px;--spacing-bottom:0px;--spacing-child-top:initial;--spacing-child-bottom:32px;--spacing-firstChild-top:initial;--spacing-firstChild-bottom:initial;--spacing-lastChild-top:initial;--spacing-lastChild-bottom:32px;--spacing-compact-top:32px;--spacing-compact-bottom:0px;--spacing-firstChild-compact-top:initial;--spacing-firstChild-compact-bottom:initial;--spacing-child-compact-top:initial;--spacing-child-compact-bottom:32px;--spacing-lastChild-compact-top:initial;--spacing-lastChild-compact-bottom:32px" class="dHdHP jLREf zXXje aGO eCClZ nTLv jLsYA gmuro TOSFd VmeZt sCkVm hkQai wGrlE MUuGM fciaN qQjt DhNVo Tgcqk IGLAf tWjkv "><div><div data-testid="prism-tags"><h2 class="QOIir HJolv pZjYK JKlkC RZhHM ">Related Topics</h2><ul class="VZTD UeCOM dAmzA ltDkr qBPOY uoPjL "><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/fad5ebff-1cc9-3f80-b0f3-8a2af7cac7f6/food" data-pos="0"><span class="QXDKT rGjeC tuAKv iMbiE ">FOOD</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/6273f6ef-a374-3545-b099-be108dbbd408/food-history" data-pos="1"><span class="QXDKT rGjeC tuAKv iMbiE ">FOOD HISTORY</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/e16edff5-2dff-39cf-9328-2073362d75e8/restaurants" data-pos="2"><span class="QXDKT rGjeC tuAKv iMbiE ">RESTAURANTS</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/3a775f34-8e48-35db-8295-4c5d79767382/chefs" data-pos="3"><span class="QXDKT rGjeC tuAKv iMbiE ">CHEFS</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/d153cb17-7610-3e8c-91fa-6ede43dadca6/cooking" data-pos="4"><span class="QXDKT rGjeC tuAKv iMbiE ">COOKING</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/0c58f641-5272-35ea-8276-e0ca993ce139/food-tourism" data-pos="5"><span class="QXDKT rGjeC tuAKv iMbiE ">FOOD TOURISM</span></a></li></ul></div></div></div></div></div></div><div class="VZTD UeCOM jIRH oimqG DjbQm UwdmX Xmrlz ReShI KaJdY lqtkC ssImf HfYhe RTHNs " data-testid="prism-GridContainer"><div class="Kiog kNVGM nvpSA qwdi bmjsw " data-testid="prism-GridRow"><div class="theme-e oBTii mrzah " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:var(--grid-columns);--grid-column-span-lg:var(--grid-columns);--grid-column-span-xl:var(--grid-columns);--grid-column-span-xxl:var(--grid-columns);--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:auto;--grid-column-start-lg:auto;--grid-column-start-xl:auto;--grid-column-start-xxl:auto"><div style="--spacing-top:0px;--spacing-bottom:initial;--spacing-child-top:initial;--spacing-child-bottom:32px;--spacing-firstChild-top:initial;--spacing-firstChild-bottom:32px;--spacing-lastChild-top:initial;--spacing-lastChild-bottom:initial;--spacing-compact-top:0px;--spacing-compact-bottom:initial;--spacing-firstChild-compact-top:initial;--spacing-firstChild-compact-bottom:32px;--spacing-child-compact-top:initial;--spacing-child-compact-bottom:32px;--spacing-lastChild-compact-top:initial;--spacing-lastChild-compact-bottom:initial" class="dHdHP jLREf zXXje aGO eCClZ nTLv jLsYA gmuro TOSFd VmeZt sCkVm hkQai wGrlE MUuGM fciaN qQjt DhNVo Tgcqk IGLAf tWjkv "><div><div class=" " data-testid="prism-card-grid"><h2 class="VZTD TuKxa CsNmx DHUQQ yyrtW ">You May Also Like</h2><div class="HUcap qJZvo cHNTo bIHPn mtdWM kwGcU UrPsH RDaaw lNBjL FqbDc tNvrX fihXm "><div class="liAe uMOq zYIfP pYgZk Mxrkk hsDdd lZur TPpRg NoUSU igcMP DtJWr QgBvn DFdlJ MpFZk " data-testid="prism-card"><a class="iVcn UbGlr ibBnq qdXbA avodi DbOXS tqUtK GpWVU iJYzE QGHKv rEPuv ICwhc seFhp WtEci dVINO " data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/how-beef-wellington-became-a-british-classic" aria-label="How beef wellington became a British classic" aria-describedby="Howbeefwellingtonbectags"><div class="hsDdd GpQCA lZur BOsoU YMZw dihEb srtah LmIPo JzlZQ VbrfA zZsl kjmkg OwbFk QuuaM cBQOR "><div class="GpQCA lZur lIngG nFtJ GHKp awJgN EuJtJ " data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><picture data-testid="prism-picture"><source media="(max-width: 413px)" srcSet="https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead_4x3.jpg?w=300&h=225, https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead_4x3.jpg?w=600&h=450 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead_4x3.jpg?w=612&h=459, 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Naples" aria-describedby="Wheretofindthebestpitags"><div class="hsDdd GpQCA lZur BOsoU YMZw dihEb srtah LmIPo JzlZQ VbrfA zZsl kjmkg OwbFk QuuaM cBQOR "><div class="GpQCA lZur lIngG nFtJ GHKp awJgN EuJtJ " data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><picture data-testid="prism-picture"><source media="(max-width: 413px)" srcSet="https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=300&h=225, https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=600&h=450 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=612&h=459, https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=1224&h=918 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=718&h=539, 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id="Wheretofindthebestpitags"><div class="wXbPV YAJid wPGsL ">TRAVEL</div></div><h2 class="PFoxV eBpQD rcQBv bQtjQ lQUdN GpQCA mAkiF FvMyr WvoqU " id="Wheretofindthebestpiheadline">Where to find the best pizza and street food in Naples</h2></div></div></div></a></div><div class="liAe uMOq zYIfP pYgZk Mxrkk hsDdd lZur TPpRg NoUSU igcMP DtJWr QgBvn DFdlJ MpFZk " data-testid="prism-card"><a class="iVcn UbGlr ibBnq qdXbA avodi DbOXS tqUtK GpWVU iJYzE QGHKv rEPuv ICwhc seFhp WtEci dVINO " data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/best-food-cities-in-italy" aria-label="6 of the best food cities in Italy through the dish that defines them" aria-describedby="6ofthebestfoodcitiestags"><div class="hsDdd GpQCA lZur BOsoU YMZw dihEb srtah LmIPo JzlZQ VbrfA zZsl kjmkg OwbFk QuuaM cBQOR "><div class="GpQCA lZur lIngG nFtJ GHKp awJgN EuJtJ " data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><picture data-testid="prism-picture"><source media="(max-width: 413px)" srcSet="https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=300&h=225, https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=600&h=450 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=612&h=459, https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=1224&h=918 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=350&h=263, https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=700&h=526 2x"/><source media="(min-width: 1025px) and (max-width: 1260px)" 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Traditionally a large piece of fillet covered in a layer of duxelles – finely chopped mushrooms and shallots – and wrapped in puff pastry, it’s long been a staple of some of the UK’s smartest hotel dining rooms. But you’ll find it in plenty more places besides, from Michelin-starred restaurants to country pubs. Here are some of the best."},"type":"p","style":{}},{"id":"html1","cntnt":{"mrkup":"(<a href=\"https://www.nationalgeographic.com/travel/article/how-beef-wellington-became-a-british-classic\" target=\"_blank\"><i>How beef wellington became a British classic.</i></a>)"},"type":"p","style":{}},{"id":"html2","cntnt":{"mrkup":"1. <a href=\"https://theritzlondon.com\" target=\"_blank\">The Ritz</a>, London"},"type":"h2","style":{}},{"id":"html3","cntnt":{"mrkup":"Beef wellington is a mainstay of grand, five-star hotels — not least The Ritz, home to one of London’s best-known dining rooms. The wellington is offered as part of the four-course Arts de la Table menu and is expertly carved and served tableside by suited staff. The meat is stuffed with foie gras and truffle, coated in cep and chanterelle duxelles and served with creamy mashed potato and morels."},"type":"p","style":{}},{"id":"html4","cntnt":{"mrkup":"2. <a href=\"https://simpsonsrestaurant.co.uk\" target=\"_blank\">Simpsons</a>, Birmingham"},"type":"h2","style":{}},{"id":"html5","cntnt":{"mrkup":"Chef Andreas Antona’s Michelin-starred restaurant is well known for its intricate tasting menus, but on Sundays, beef wellington takes the starring role. Made with prime fillet of beef wrapped in mushroom duxelles, pancakes and buttery puff pastry, it’s served with confit cabbage, potato puree and a red wine sauce. Wellington meal kits are also available for collection."},"type":"p","style":{}},{"id":"49bde92f-fa5e-4a08-b198-b54aaabbb1d7","cntnt":{"cmsType":"image","ariaLabel":"image","align":"contentWidth","belowParagraph":true,"envNme":"prod","flags":{"hideTitle":true},"qryStr":"userab=ng_pw_copy-287*variant_a-1126&forceMode=fitt","mrkup":"","placement":"inline"},"type":"inline","style":{}},{"id":"html6","cntnt":{"mrkup":"3. <a href=\"https://gordonramsayrestaurants.com/savoy-grill\" target=\"_blank\">Savoy Grill</a>, London"},"type":"h2","style":{}},{"id":"html7","cntnt":{"mrkup":"Opened in 1899, the Savoy Grill is a London icon, and its art deco-style dining room underwent a major refurb in 2023. Many of the restaurant’s dishes have been on the menu for decades, including beef wellington, which is served in big, thick slices alongside pomme puree, broccoli and an onion and red wine jus. The Savoy Grill also runs a beef wellington masterclass where you can learn how to make the dish for yourself before settling down to lunch."},"type":"p","style":{}},{"id":"html8","cntnt":{"mrkup":"4. <a href=\"https://thetallyho.co.uk\" target=\"_blank\">The Tally Ho Inn</a>, Bouldon, Shropshire"},"type":"h2","style":{}},{"id":"html9","cntnt":{"mrkup":"Located in the pretty hamlet of Bouldon, The Tally Ho Inn is the quintessential country pub, with atmospheric low ceilings, a large stone fireplace and antique furniture. Recently refurbished by its new owner and head chef Mark Harris, the pub offers signature dishes including a beef wellington, made using beef reared just up the road in Morville, served with creamed cabbage, black garlic and a red wine jus."},"type":"p","style":{}},{"id":"html10","cntnt":{"mrkup":"5. <a href=\"https://thomas-pontcanna.co.uk\" target=\"_blank\">Thomas by Tom Simmons</a>, Cardiff"},"type":"h2","style":{}},{"id":"html11","cntnt":{"mrkup":"A French-inspired restaurant in Cardiff isn’t the likeliest of places to find beef wellington, but that’s exactly what Welsh chef Tom Simmons offers as a special every Tuesday. A seared, dry-aged Welsh beef fillet is brushed in Dijon mustard before being wrapped in a chestnut mushroom duxelles, parma ham and puff pastry. By pre-order only, Tom also serves a turbot version, featuring scallop mousse, caviar and a butter sauce."},"type":"p","style":{}},{"id":"54e4884d-6846-4ccc-8eb4-fba6bca65f60","cntnt":{"cmsType":"image","ariaLabel":"image","align":"contentWidth","belowParagraph":true,"envNme":"prod","flags":{"hideTitle":true},"qryStr":"userab=ng_pw_copy-287*variant_a-1126&forceMode=fitt","mrkup":"","placement":"inline"},"type":"inline","style":{}},{"id":"html12","cntnt":{"mrkup":"6. <a href=\"https://theblackbullsedbergh.co.uk\" target=\"_blank\">The Black Bull Inn</a>, Sedbergh, Yorkshire"},"type":"h2","style":{}},{"id":"html13","cntnt":{"mrkup":"On the edge of the Yorkshire Dales, The Black Bull Inn (above) is ranked 39 in the Top 50 Gastropubs list. The wellington here uses fillet of Howgill Hereford beef, reared less than two miles from the pub. It’s covered with bacon jam before being wrapped in homemade pastry and served with pickled walnut ketchup and celeriac mash. There are also seasonal variations, including venison and rare-breed pork versions."},"type":"p","style":{}},{"id":"html14","cntnt":{"mrkup":"7. <a href=\"https://hindsheadbray.com\" target=\"_blank\">The Hinds Head</a>, Bray, Berkshire"},"type":"h2","style":{}},{"id":"html15","cntnt":{"mrkup":"Classic dishes are given a Heston Blumenthal spin at his Michelin-starred pub The Hinds Head. The beef wellington makes an appearance on Wednesdays and Thursdays, and gets some added vibrancy from the green herb pancake (made with spinach, parsley, chervil and tarragon) that wraps the beef fillet, together with a mushroom and shallot duxelles. It comes with mash, a red wine jus and green beans."},"type":"p","style":{}},{"id":"html16","cntnt":{"mrkup":"8. <a href=\"https://gleneagles.com\" target=\"_blank\">The Strathearn</a>, Gleneagles, Perthshire"},"type":"h2","style":{}},{"id":"html17","cntnt":{"mrkup":"In the grand 1920s dining room of The Strathearn, the fine-dining restaurant at Scotland’s Gleneagles hotel, beef wellington is carved and served from a trolley tableside. It’s adorned with fresh shavings of truffle, chanterelle, Roscoff onions, and a bordelaise sauce enhanced with bone marrow."},"type":"p","style":{}},{"id":"html18","cntnt":{"mrkup":"(<a href=\"https://www.nationalgeographic.com/travel/article/best-british-pub-dishes\"><i>6 of the best classic British pub dishes.</i></a>)"},"type":"p","style":{}},{"id":"ac295e32-ef32-417e-9818-27ca04b54f7f","cntnt":{"id":"ac295e32-ef32-417e-9818-27ca04b54f7f","cmsType":"editorsNote","note":"Published in Issue 25 (autumn 2024) of<i> Food by</i> <i>National Geographic Traveller</i> (UK).<br><br>To subscribe to <i>National Geographic Traveller</i> (UK) magazine click <a href=\"https://subscriptions.natgeotraveller.co.uk/\" target=\"_blank\">here</a>. (Available in select countries only)."},"type":"inline","style":{}}],"cid":"drn:src:natgeo:unison::prod:c56c1649-d3f5-4a4a-afc2-266405a57384","cntrbGrp":[{"contributors":[{"displayName":"Joel Porter"}],"title":"By","rl":"Writer"}],"mode":"richtext","dscrptn":"With additions including bacon jam and truffle, indulgent spins on this classic can be found all over the UK. 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best food to eat in the uk, best british food, british cuisine , food to eat in the uk, best uk restaurants, uk restaurants for beef wellington, where to find beef wellington uk, uk","lg":"https://assets-cdn.nationalgeographic.com/natgeo/static/default.NG.logo.dark.jpg","pblshr":"National Geographic","abt":"Food","sclDsc":"With additions including bacon jam and truffle, indulgent spins on this classic can be found all over the UK.","sclImg":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull_16x9.jpg?w=1200","sclTtl":"Where to eat the best beef wellington in the UK"},"sctn":"Travel","sctnLbls":[{"name":"Travel","id":"432c4f83-2d55-3974-b95f-a221c87c0fd1","type":"sources","uri":"https://www.nationalgeographic.com/travel"}],"title":"Where to eat the best beef wellington in the UK","wrdcnt":776,"dt":"2024-09-22T10:00:00.000Z","prismData":{"mainComponents":[{"name":"Byline","props":{"contributors":[{"name":"Joel Porter","role":"writer","labelOverride":"By"}],"logoRadius":true,"publishedDate":{"date":"2024-09-22T10:00:00.000Z","postFormat":"MMMM D, YYYY","preFormat":"MMMM D, YYYY"},"shareProps":{"title":"Where to eat the best beef wellington in the UK","url":"https://www.nationalgeographic.com/travel/article/where-to-eat-the-best-beef-wellington-uk","pageType":"Story","source":"NatGeo","shareButton":"inline","size":"l","networks":["facebook","twitter","email","link"],"description":"With additions including bacon jam and truffle, indulgent spins on this classic can be found all over the UK. "}},"config":{},"usesArticleObject":true},{"name":"Divider","props":{"className":"natgeoDivider"},"config":{},"usesArticleObject":true},{"name":"Body","props":{"body":[[{"type":"inline","content":{"name":"EditorsNote","props":{"body":"This article was produced by <i>National Geographic Traveller</i> (UK).","header":null},"context":{},"config":{"align":"full"}}},{"type":"p","content":["Rich, luxurious and labour-intensive to make, beef wellington is a real indulgence. Traditionally a large piece of fillet covered in a layer of duxelles – finely chopped mushrooms and shallots – and wrapped in puff pastry, it’s long been a staple of some of the UK’s smartest hotel dining rooms. But you’ll find it in plenty more places besides, from Michelin-starred restaurants to country pubs. Here are some of the best."]},{"type":"p","content":["(",{"type":"a","content":[{"type":"i","content":["How beef wellington became a British classic."]}],"attrs":{"href":"https://www.nationalgeographic.com/travel/article/how-beef-wellington-became-a-british-classic","target":"_blank"}},")"]},{"type":"h2","content":["1. ",{"type":"a","content":["The Ritz"],"attrs":{"href":"https://theritzlondon.com","target":"_blank"}},", London"]},{"type":"p","content":["Beef wellington is a mainstay of grand, five-star hotels — not least The Ritz, home to one of London’s best-known dining rooms. The wellington is offered as part of the four-course Arts de la Table menu and is expertly carved and served tableside by suited staff. The meat is stuffed with foie gras and truffle, coated in cep and chanterelle duxelles and served with creamy mashed potato and morels."]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"kvps":{"pos":"fitt-article-inline-outstream-1"},"type":"fitt-article-inline-outstream","className":"fitt-article-inline-outstream"},"className":"natgeo-ad","placeholders":{"compact":{"size":[320,50]},"regular":{"size":[320,50]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"h2","content":["2. ",{"type":"a","content":["Simpsons"],"attrs":{"href":"https://simpsonsrestaurant.co.uk","target":"_blank"}},", Birmingham"]},{"type":"p","content":["Chef Andreas Antona’s Michelin-starred restaurant is well known for its intricate tasting menus, but on Sundays, beef wellington takes the starring role. Made with prime fillet of beef wrapped in mushroom duxelles, pancakes and buttery puff pastry, it’s served with confit cabbage, potato puree and a red wine sauce. Wellington meal kits are also available for collection."]},{"type":"inline","content":{"name":"Image","props":{"link":{},"caption":{"title":"","credit":"Photograph by","source":"","text":"At the Savoy Grill thick cuts of beef wellington are presented alongside pomme puree, topped with an onion and red wine jus.","lines":3,"showMoreText":"Read More","showLess":false},"image":{"id":"Beef wellington savoy grill","showCopyright":"Please be respectful of copyright. Unauthorized use is prohibited.","alt":"Slice of beef wellington served on a white plate embellished with gold","src":"https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg","sources":[{"src":{"x1":"https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=374&h=249","x2":"https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=748&h=498"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=413&h=275","x2":"https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=826&h=550"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=718&h=479","x2":"https://i.natgeofe.com/n/cbc0458f-e418-4510-87ac-e9a6290fdc54/beefwellingtonsavoygrill.jpg?w=1436&h=958"},"min":414,"nativeWidth":718}]},"disableFullscreen":false},"context":{},"config":{"align":"full","alignXxs":"full"}}},{"type":"h2","content":["3. ",{"type":"a","content":["Savoy Grill"],"attrs":{"href":"https://gordonramsayrestaurants.com/savoy-grill","target":"_blank"}},", London"]},{"type":"p","content":["Opened in 1899, the Savoy Grill is a London icon, and its art deco-style dining room underwent a major refurb in"," ","2023. Many of the restaurant’s dishes have been on the menu for"," ","decades, including beef wellington, which is served in big, thick slices alongside pomme puree, broccoli and an onion and red wine jus. The Savoy Grill also runs a beef wellington masterclass where you can learn how to make the dish for yourself before settling down to lunch."]},{"type":"h2","content":["4. ",{"type":"a","content":["The Tally Ho Inn"],"attrs":{"href":"https://thetallyho.co.uk","target":"_blank"}},", Bouldon, Shropshire"]},{"type":"p","content":["Located in the pretty hamlet of Bouldon, The Tally Ho Inn is the quintessential country pub, with atmospheric low ceilings, a large stone fireplace and antique furniture. Recently refurbished by its new owner and head chef Mark Harris, the pub offers signature dishes including a beef wellington, made using beef reared just up the road in Morville, served with creamed cabbage, black garlic and a red wine jus."]},{"type":"h2","content":["5. ",{"type":"a","content":["Thomas by Tom Simmons"],"attrs":{"href":"https://thomas-pontcanna.co.uk","target":"_blank"}},", Cardiff"]},{"type":"p","content":["A French-inspired restaurant in Cardiff isn’t the likeliest of places to find beef wellington, but that’s exactly what Welsh chef Tom Simmons offers as a special every Tuesday. A seared, dry-aged Welsh beef fillet is brushed in Dijon mustard before being wrapped in a chestnut mushroom duxelles, parma ham and puff pastry. By pre-order only, Tom also serves a turbot version, featuring scallop mousse, caviar and a butter sauce."]},{"type":"inline","content":{"name":"Image","props":{"link":{},"caption":{"title":"","credit":"Photograph by Amanda Farnese-Heath Photography","source":"","text":"Ranked 39 in the Top 50 Gastropubs list, The Black Bull offer seasonal variations of the traditional wellington recipe.","lines":3,"showMoreText":"Read More","showLess":false},"image":{"id":null,"showCopyright":"Please be respectful of copyright. Unauthorized use is prohibited.","alt":"Tables and chairs in a dark-lit restaurant","src":"https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg","sources":[{"src":{"x1":"https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=374&h=249","x2":"https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=748&h=498"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=413&h=275","x2":"https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=826&h=550"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=718&h=479","x2":"https://i.natgeofe.com/n/311f2ff9-27f1-4429-b8b1-3f36358b7c38/wheretoeatbeefwellington.jpg?w=1436&h=958"},"min":414,"nativeWidth":718}]},"disableFullscreen":false},"context":{},"config":{"align":"full","alignXxs":"full"}}},{"type":"h2","content":["6. ",{"type":"a","content":["The Black Bull Inn"],"attrs":{"href":"https://theblackbullsedbergh.co.uk","target":"_blank"}},", Sedbergh, Yorkshire"]},{"type":"p","content":["On the edge of the Yorkshire Dales, The Black Bull Inn (above) is ranked 39 in the Top 50 Gastropubs list. The wellington here uses fillet of Howgill Hereford beef, reared less than two miles from the pub. It’s covered with bacon jam before being wrapped in homemade pastry and served with pickled walnut ketchup and celeriac mash. There are also seasonal variations, including venison and rare-breed pork versions."]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"type":"fitt-article-inline-box","className":"fitt-article-inline-box"},"className":"natgeo-ad","placeholders":{"compact":{"size":[300,250]},"regular":{"size":[300,250]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"h2","content":["7. ",{"type":"a","content":["The Hinds Head"],"attrs":{"href":"https://hindsheadbray.com","target":"_blank"}},", Bray, Berkshire"]},{"type":"p","content":["Classic dishes are given a Heston Blumenthal spin at his Michelin-starred pub The Hinds Head. The beef wellington makes an appearance on Wednesdays and Thursdays, and gets some added vibrancy from the green herb pancake (made with spinach, parsley, chervil and tarragon) that wraps the beef fillet, together with a mushroom and shallot duxelles. It comes with mash, a red wine jus and green beans."]},{"type":"h2","content":["8. ",{"type":"a","content":["The Strathearn"],"attrs":{"href":"https://gleneagles.com","target":"_blank"}},", Gleneagles, Perthshire"]},{"type":"p","content":["In the grand 1920s dining room of The Strathearn, the fine-dining restaurant at Scotland’s Gleneagles hotel, beef wellington is carved and served from a trolley tableside. It’s adorned with fresh shavings of truffle, chanterelle, Roscoff onions, and a bordelaise sauce enhanced with bone marrow."]},{"type":"p","content":["(",{"type":"a","content":[{"type":"i","content":["6 of the best classic British pub dishes."]}],"attrs":{"href":"https://www.nationalgeographic.com/travel/article/best-british-pub-dishes"}},")"]},{"type":"inline","content":{"name":"EditorsNote","props":{"body":"Published in Issue 25 (autumn 2024) of<i> Food by</i> <i>National Geographic Traveller</i> (UK).<br><br>To subscribe to <i>National Geographic Traveller</i> (UK) magazine click <a href=\"https://subscriptions.natgeotraveller.co.uk/\" target=\"_blank\">here</a>. (Available in select countries only).","header":null},"context":{},"config":{"align":"full"}}},{"type":"p","content":[]}]],"blockquote":{"disableQuotationMark":true,"simple":true},"dateline":null,"datelineSeparator":"—","wordCount":663,"className":"PrismArticleBody DoubleColumn StartsWithInline"},"config":{"gridDisplayMode":"none"},"usesArticleObject":true}],"topComponents":[{"name":"Ad","props":{"ad":{"type":null,"className":null},"initSelf":true},"config":{}},{"name":"ArticleLead","props":{"caption":{"credit":"Photograph by Phil Rigby","source":"","text":"Located on the edge of the Yorkshire Dales, The Black Bull Inn's wellington features fillet of Howgill Hereford beef, coated in a layer of bacon jam.","lines":3,"showMoreText":"Read More"},"image":{"alt":"Beef wellington served on a plate next to mashed potato and a green sauce","src":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg","sources":[{"src":{"x1":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=374&h=249","x2":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=748&h=498"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=413&h=275","x2":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=826&h=550"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=718&h=479","x2":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=1436&h=958"},"max":767,"min":414,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=718&h=479","x2":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=1436&h=958"},"max":1024,"min":768,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=1280&h=853","x2":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=2560&h=1706"},"min":1025,"nativeWidth":1280}],"fetchPriority":"high","loading":"eager"},"ratio":"2048x1365","type":"lg","priority":"lg","colorMode":"dark","title":"Where to eat the best beef wellington in the UK","description":"With additions including bacon jam and truffle, indulgent spins on this classic can be found all over the UK. 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(Available in select countries only).","header":null,"inlineId":"ac295e32-ef32-417e-9818-27ca04b54f7f"}}],"Blockquote":{"disableQuotationMark":true,"simple":true},"datelineSeparator":"—","stripBr":false,"className":"PrismArticleBody DoubleColumn StartsWithInline","hideReadTime":true},"dataConstructorMap":{},"topComponents":[{"name":"PrismArticleLead","data":{"caption":{"credit":"Photograph by Phil Rigby","source":"","text":"Located on the edge of the Yorkshire Dales, The Black Bull Inn's wellington features fillet of Howgill Hereford beef, coated in a layer of bacon jam.","lines":3,"showMoreText":"Read More"},"image":{"alt":"Beef wellington served on a plate next to mashed potato and a green sauce","src":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg","sources":[{"src":{"x1":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=374&h=249","x2":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=748&h=498"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=413&h=275","x2":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=826&h=550"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=718&h=479","x2":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=1436&h=958"},"max":767,"min":414,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=718&h=479","x2":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=1436&h=958"},"max":1024,"min":768,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=1280&h=853","x2":"https://i.natgeofe.com/n/dd6b90f8-d8ee-4b46-a2da-0ae713b26e42/beefwellingtontheblackbull.jpg?w=2560&h=1706"},"min":1025,"nativeWidth":1280}],"fetchPriority":"high","loading":"eager"},"ratio":"2048x1365","type":"lg","priority":"lg","colorMode":"dark","title":"Where to eat the best beef wellington in the UK","description":"With additions including bacon jam and truffle, indulgent spins on this classic can be found all over the UK. 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