In partnership with the Food Development Association, Cherry Valley held a duck training day at its Rothwell head office in Lincolnshire, where the guests were given a tour of the farm, the factory, the museum and the new product development kitchens.
Craft Guild of Chefs development chef John Feeney said: “The day clearly showed duck being taken from field to plate and it was truly inspiring. It gave us a greater understanding of the tight controls that Cherry Valley implements to ensure the best welfare for the ducks.
“The development presentation was excellent and showed the versatility of duck, and it demonstrated some new duck meal concepts with a twist – so much so that I am keen to get my pot and pans out.”
The duck training day ended with a food feast at the Advocate Arms in Market Rasen, where the chefs were given the opportunity to sample Cherry Valley’s new Farm Fresh Duck, launched earlier this year for butchers, farm shops and the foodservice sector.
Eric Jagger, Cherry Valley sales and marketing director, said: “This workshop provided a great opportunity to educate chefs about how versatile and easy duck is to work with and we were delighted to have them visit the various areas of our business.
“There is an increasing demand for duck on menus, as it’s something consumers expect to see, and as suppliers of Farm Fresh Duck, a higher-welfare range of premium duck products, we aim to support food professionals as much as possible in bringing this to their customers.”