Pubs go down on the farm for meat masterclass

Related tags Steak

Pubs found out more about the meat on the menu at a special 'farm to plate' day organised by catering butcher Owen Taylor.More than 50 chefs and...

Pubs found out more about the meat on the menu at a special 'farm to plate' day organised by catering butcher Owen Taylor.

More than 50 chefs and operators of pubs and restaurants visited Glebe Farm, Shardlow, Derbyshire, to see first-hand the commitment that goes into rearing animals to produce quality assured beef and lamb.

The group then attended a butchery master class hosted by EBLEX, which promotes English beef and lamb.

Richard Taylor, managing director of Owen Taylor said: "The aim of the day was to show what it takes to produce quality meat and how we can all work together for mutual benefit. After all, good quality meat has to be reared correctly, properly matured and expertly prepared."

James Chamberlain of Glebe Farm, Shardlow, a supplier of Quality Standard beef and lamb to Owen Taylor added: "Lifestyle is everything - the animals are kept naturally and handled calmly, ensuring they are as stress free as possible. This careful regime produces consistently tender and flavoursome meat.

"It is crucial chefs understand these factors can result in different cooking and eating qualities and that is why it is important to source meat from an assured supply chain."

With the current economic climate in mind, EBLEX's master butcher Dick van Leeuwen also demonstrated a range of steak cuts to help chefs manage costs, maximise opportunities and maintain customer satisfaction.

Terry Pownall, owner of the Little John Inn in Hathersage said: "We learnt a hell of a lot. It was a real eye opener for me and something I'd send all my staff to if I could."

Leroy Allen from Nottingham-based the Woollaton said: "It was an extremely valuable exercise, particularly learning about the history and welfare of the animals. We promote provenance on our menus wherever possible and believe it showcases our commitment to sourcing local, quality produce as well as giving customers the information they want to know."

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