Sean Clouston takes a bite, chews thoughtfully, swallows and then licks his lips. “By crikey, that’s fantastic,” he says, shaking his head
slowly, wonder in his voice. It’s hard to be sure what makes it so tender and tasty, but Clouston thinks the sea salt blown on to the pastures by the
prevailing westerlies has a lot to do with it. “It tenderises the meat and adds its own flavour,” he says.
Sean Clouston - Logan Brown Wellington