Twelve guests, including Jeff Galvin from La Chapelle, Francesco Dibenetto, sous chef at Le Gavroche and chef director Michael Croft from Calcot Manor, were shown around Aubrey Allen’s state-of-the-art facilities in conjunction with Eblex to inspire chefs in their use of beef and lamb cuts.
Company MD Peter Allen said: “Chefs need to lead the way and that’s where we can help – not just by delivering quality products, but continually working hard to develop new ideas to help them impress their customers and run a profitable kitchen.
"Effective carcase utilisation is key and our team of skilled butchers can provide much inspiration to benefit chefs both now and in the future.”
The chefs received a presentation from Eblex on ‘meat awareness’ from farm to plate and the effect on eating quality. Eblex master butcher Dick van Leeuwen also highlighted the importance of correct specifications when ordering meat, and the traceability and assurance that comes from the Eblex Quality Standard Mark.
A tour of the Aubrey Allen plant followed, which concluded with a seam butchery demonstration and ‘first’ reveal of a number of new meat cuts developed by Aubrey Allen’s master butchers over recent months.
Chef Jeff Galvin said: “There is not enough butchery knowledge in kitchens, so good supplier relationships are key. For younger chefs coming through, butchery experiences will give them better respect for products and how they are sourced.”
He added: “It’s great to have a butcher using their initiative and it’s also really good to be able to catch up with other chefs and share ideas.”