Beef Cheek in Hay, Creamed Potato, Onion & Carrot

Graham Floyd at Twelve Restaurant, Lancashire delights us with his wonderful beef cheek dish.

Prep Time  30 Minutes

Cook Time  8 Hours

Serves  4

Chef Graham Floyd grew up in a travelling circus before settling in Blackpool living with his Nana. Watching her cook every day inspired Graham to work in the hospitality industry. He began his training at Blackpool & The Fylde College whilst working in a local Bakery and an Italian Restaurant.

Graham finished his apprenticeship with Twelve Restaurant before moving on to work at Holbeck Ghyll Ambleside, Red Hall Bury and open a brand new hotel built inside Blackpool Football Stadium. Graham jumped at the chance to return to Twelve at the helm under the guidance of chef patron Paul Moss and wife Caroline.

At Twelve, they currently hold 2 AA Rosettes and a Michelin Bib Gourmand, taking neighbourhood cooking out on the road with them to the likes of Blackpool Tower Ball Room, Blackpool Winter Gardens, The Great Hall at Mains, Browsholme Hall and Fleetwood Town VIP Hospitality to name a few. Catering for numbers of 1000+ most weeks can be quite a challenge but with the help of their new Vortice Immersion Circulator, they relish the challenge.


  • 2 trimmed raw beef cheeks
  • 1 large handful clean eating hay
  • 200ml pomace oil
  • 100g button onions
  • 200ml fresh brown chicken stock
  • 6 sprigs thyme
  • 100g pancetta
  • 8 baby carrots
  • 25g salted butter
  • 3 garlic cloves
  • 10ml olive oil
  • Red wine sauce


  • Preheat your sous vide water bath to 82°C (179.5°F).
  • Place the beef cheeks into individual sous vide bags together with the hay and pomace oil before sealing. Cook the beef cheeks in the sous vide water bath for 8 hours. Once cooked, chill and set aside.
  • Peel the button onions before placing into a sous vide bag together with a strong chicken stock and thyme. Cook at 90°C (194°F) for 20 minutes or until soft. Once cooked, chill before cutting in half and sealing in a hot pan, cooking until golden.
  • Scrub the baby carrots and place into a sous vide bag with a little rapeseed oil, cooking at 90°C for 15-20 minutes.
  • Slice the beef cheeks into 4 portions (150g-200g each). Add olive oil, salted butter, thyme and garlic to a pan over a high heat. Add the beef cheeks and baste for 2 minutes until golden. Once golden, add to a preheated oven (180°C, 356°F) and cook for 2-3 minutes. The cheeks should be crispy on the outside and tender in the middle.

To Serve

  • Season the beef cheeks before serving alongside creamy mashed potato, carrots, braised button onions, pan fried pancetta and a red wine sauce.