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Top London Restaurant Visits World Class Butchers

4th October 2011

A team of chefs and front of house staff, from two of the most exciting dining experiences in London, took time out from the heat of the kitchens to visit an award winning £multi-million world-class butchery operation in Coventry.

The visit hosted by Aubrey Allen, was extended to the chefs and front of house staff from The Mandarin Oriental Hotel’s restaurants in Hyde Park, namely the Bar Boulud and ‘Dinner by Heston Blumenthal’, which feature traditional French cuisine and historic British gastronomy with a 21st century twist.

The tour was conducted by Simon Smith and provided the visitors with an insight into the independent family firm’s perfected 21 – 45 days dry ageing beef process. Other activities included butchery demonstrations by Aubrey Allen’s master butcher Bob Spring on innovative new cuts and techniques, product sources and rationale, together with the quality classifications and traceability of each piece of meat directly back to the farm.

The team from The Mandarin Oriental Hotel found the visit a fascinating and overwhelming experience as a whole, representing an interesting journey through the land of meat. It also provided the opportunity for the chefs and restaurant staff to witness the quality, care and preparation of the meat first hand, before they prepare, cook and serve it to some of the most discerning diners in the world.

As Chef de Partie, Leanne Usher explained: “I now have a much clearer understanding about the differences and the various cuts of meat, as well as the importance of the Aubrey Allen quality standard and how it is achieved.”

Russell Allen, managing director of Aubrey Allen said: “The interest and passion expressed by the chefs for sourcing the finest ingredients was overwhelming, and to know that Aubrey Allen is part of their culinary success, reflects our ethos for providing the best of the best quality of meat that’s available. We welcome the opportunity to open our doors to the world’s top chefs, as this ensures that we continue to be innovative in our approach to new cuts of meat and international culinary tastes.”

The visit from The Mandarin Oriental Hotel coincided with essential maintenance works to both the hotel restaurants’ kitchens, which resulted in the temporary closure of its fine dining facilities during September.

Pictured left is Simon Smith, customer care manager at Aubrey Allen with team members from The Mandarin Oriental Hotel London.