Chefs gather for 'Farm to Plate' event

The chefs were treated to a local farm visit, presentations on Quality Assurance and the EBLEX Quality Standard Mark, a butchery master-class, and a cookery demonstration. Richard Taylor, third generation butcher and managing director of Owen Taylor, said: "The principal aim of the event was to continue to build confidence and trust in our relationships with chefs and catering managers. We wanted to demonstrate the teamwork and effort that combines in the early part of the supply chain to enable them to serve high quality meat dishes in their establishments." The chefs were taken to Moor Farm, where farmer Roger Godber explained to them how he breeds, produces and finishes beef cattle and lambs, which are then supplied to local eateries via Owen Taylor. "It is hugely important that chefs know where the meat they cook with comes from. The more they know about the farm side of the story, in terms of the animals' welfare and lifestyle, the more confident they can be in the provenance information they communicate to their customers." Next on the agenda was a butchery master-class from EBLEX's master butcher, Dick van Leeuwen, who showcased a range of alternative steak cuts, including flat iron steaks, bavettes and hanger steaks. Chefs were provided with a number of menu ideas – created to help them deliver on value, flavour and customer satisfaction. Celebrity chef Rachel Green then cooked these alternative steak cuts on the barbecue, for the chefs to sample. Green highlighted the importance of collaboration and communication between chefs and catering butchers. "It's about passing experience and expertise up and down the supply chain. Chefs, for example, know what eats well and what their customers want; whilst catering butchers, like Owen Taylor, know how to source and supply high quality local meat."