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Chefs profit from pork farm visit
Bob the Builder maybe a much loved household character, but now ‘Bob the Butcher’ is proving a hit amongst discerning chefs in pubs and restaurants.
Bob Spring, our head butcher, was singled out as being one of the highlights during a recent chefs’ visit to Jimmy Butler’s Pork Farms in Blythburgh, Suffolk following his butchery demonstration using half a pig.
During an action-packed day, 19 chefs from top quality pubs and restaurants were given an insight into the importance of free range pig rearing from the farm to the plate.
This included animal welfare and conditions, as well as the influence of sea breezes in adding to the flavour of the meat.
The chefs were also taken to see the sows and their piglets, as well as the expectant gilts.
The initiative reflected the increasing demand and added value of serving pork on the menu for both chefs and diners. According to the latest research findings from BPEX, the consumption of pork is up 5.4% and remains the most popular meat in the out-of-home-market, appearing in 67.7% of servings.
Commenting Bob Spring said: “We only source our meat from the best suppliers and are incredibly proud of their heritage and practice, but it’s really important for our customers to see and understand what constitutes quality and why our products particularly stand out.
"Seeing is believing, which is why we like to be totally transparent with our customers and invest our time in providing educational seminars and field trips. Such visits help to whet the inspirational appetites of chefs and play a key role in their menu development."