Customer day with Jimmy Butler
6th July 2011
We were delighted that so many of our customers could join us recently to visit and to see at first hand our great supplier Jimmy Butler’s Blythburgh Free Range Pork farm. We all popped over to Suffolk on Wednesday 6th July to spend some time learning how Jimmy raises his free-range pork; how the pigs are bred, cared for and nurtured to ensure Aubrey Allen delivers Pork of outstanding consistency, quality and taste to our Chefs and onto the tables of Britain’s finest restaurants.
It was great to see everyone getting involved and contributing to the learning experience and we’d like to extend a very big thank you to Jimmy and his family who made us so welcome. We’ve had tremendous feedback which has reinforced our vision to ensure that every one of our customers is given the opportunity to visit the fields and farms that supply our meat. If you’d like to join us on a future field visit, attend a butchery master-class, a tour of our own facilities in Coventry or you’d like to arrange a personal butchery demonstration on your own premises then please get in touch.
Please email tracey.taylor@aubreyallen.co.uk or call 024 76 422222.
What our customers thought of the day...
Clive Howe. Head Chef, The Garrick Club www.garrickclub.co.uk
“It really exceeded my expectations it was an excellent day. Just looking at the pigs, how they were kept and the care they took over rearing them. Bobs demo was also amazing. The skills that he has and also the creativity was very inspiring. Also Simon and his team...they really looked after us well and gave us a fantastic welcome. They are all a credit to Aubrey Allen. Definitely more chefs should get out and see where and how their produce is produced. A really inspirational day and a big thank you to the team at Aubrey Allen for putting it together.”
Lars Windfuhr. Executive Chef, Hyatt Regency London – The Churchill www.london.churchill.hyatt.com
“On behalf of my team and myself, I would like to thank you for the great experience visiting Jimmy Butler's farm. Everyone of us did enjoy the great day in the country side and the great hospitality of the Aubrey Allen team and Jimmy Butler's family. It was great to see, how passionate Jimmy is in the well being of his animals. We now have great ideas for menu option for our Montagu restaurant.”
Stephen Carter. Head Chef, Boodles www.boodles.org
“I found the day very interesting and informative. The care that is taken of the animals’ welfare stood out for me. I very much recommend that other chefs should experience the Aubrey Allen seminar. I found it inspiring and encouraging to learn of the care and love put into our food.”
Tony Cameron. Head Chef, Oriental Club www.orientalclub.org.uk
“Just wanted to say a big thank you for all the hard work you and the team put in for our piggie trip on Wednesday. It was an excellent day! I will send you a copy disc of the photos I took in the very near future. I’d be grateful for any that you have from the day. On a final note could you send me a pictorial of the cuts and specs we saw on the day.”
Our guests were...Andaz 1901: Jason Butler Lloyd, Jan Hoffman, Andrea, Michael Kreiling. Boodles: Steve Carter, Sam Bowers. Bpex: Keith Fisher, Tony Goodyear. Caledonian Club: Paul Hodson. Clivedon: Thomas Loescher, Carlos Martinez. Dinner Restaurant: Maxime Gauthier, Christopher Halbert, Evan Moore. Drapers Hall: Selva M. The Fat Duck: Andrej Prokes, Angelo Rosso. Garrick Club: Clive Howe. Hyatt Regency London - The Churchill: Aaron Watson, Josh Sharatt, Tim Mueller, Lars Windfuhr. Kensington Roof Gardens: Joel Chaudhuri, Michael Ardu, Max Butterfield, Aerial Laureano, James Fothergill. Landsdowne Club: Neil Ramsey. League of Chefs: Alex Howe. Mossimans: Steffen Schneke. Oriental Club: Tony Cameron. Reform Club: Terry Howard, Craig MacMarshall.