It’s always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as Head Chef at Marcus Wareing at The Berkeley for 5 years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star.

Prepare the beef by ensuring all fat and sinew is trimmed away and rolling tightly in cling film. Freeze overnight before slicing.

Take the beef out of the freezer and slice very thinly, taking care to remove all the cling film. Set aside on a plate to thoroughly defrost, absorbing any excess moisture with absorbent kitchen towel

Hull and quarter the strawberries before placing in a bowl. Add the sugar and vinegar to a saucepan and heat until the sugar has dissolved. Pour the liquid over the strawberries and leave to macerate for at least 1 hour.

Heat the unsalted butter in a frying pan until it bubbles. Add the Ryveta, season and stir to cook for 3 minutes. Spoon out onto kitchen towel to drain

Season and oil the beef slices and arrange on a plate. Drain the strawberries (ensuring that you reserve some of the pickling liquid) and place them on top of the beef

Dress and season the leaves and place on the plate. Finish with a few drops of the pickling liquor.

For the carpaccio

  • 500g aged sirloin beef
  • 8 strawberries
  • 10g sugar
  • 50ml moscatel vinegar
  • 50g unsalted butter
  • 2 slices Ryvita, broken into pieces

To Serve

  • Olive oil, light
  • flaky sea salt
  • cracked black pepper
  • baby radishes
  • wild rocket leaves
  • wood sorrel
  • sea arrowgrass
  • salad burnet
  • bittercress flower
  • rocket flower