IN SEASON
Th e Chef’s View: Making the most of your butcher
Chefs are under enormous pressure to provide the very best to their diners, so it's essential that a chef knows and trusts what he or she is buying. We spoke to Chris Cleghorn, head chef at The Olive Tree in Bath (pictured with Paul Underwood of butchers Walter Rose & Son), to fi nd out.
How do you ensure you make the most of your butcher? For me good communication is key. As with every one that supplies someone, we want to deliver the best. Cuts of meat are very classical, but every chef has specifi c details they want to suit their dish or their workloads. So. I work closely with my butcher so he knows what I want and so that I’m always using what best in that season.
What, in your view, are the best quality cuts that your butcher off ers, and how do you use them? With any good butcher there are no bad cuts, just knowing how to cook them the right way. Depending on what time of year it is, my favourites change. In the winter I like using beef cheeks and beef fi llet. In spring, the dishes we start to cook are lighter because the fl avours are fresher. One of the key products is spring lamb, I like
to use the lamb rump. Otherwise I use rose veal loin or chop, which goes with all spring ingredients.
How would you cook these cuts for your menu? T e lamb rump I like to cook on the BBQ, there’s no fl avour like BBQ lamb. T e veal loin we caramelise in a pan with butter and thyme.
Are there any tips you can off er our readers to ensure they get the best from these seasonal cuts? Make sure the lamb rump is fi rm, any sinew is removed from the fl esh and that the skin is removed from the fat. T ere shouldn’t be too much fat on the rump. With the veal make sure you’re
using rose veal, which any good quality butcher will have. Make sure that any sinew is removed to stop the meat seeming tough. T e meat should have fi rm fl esh, and be pink in colour.
Te Old Yard, Logge Farm, West Street, South Petherton TA13 5DJ T: 01460 241261 |
www.eternalkitchens.co.uk
and Demonstrations
Cookery Courses Run by our expert tutors in a friendly setting
NEW COURSES for Spring 2017 Check our website for updates to our course calendar
Easter Baking with
Artisan Baker Frank Heuff
Italian Tapas with
MasterChef Finalist Angela Langford
01460 249758 |
www.cookitatfrogmary.co.uk West Street, South Petherton TA13 5DJ
FOODLOVERMAGAZINE.COM | 15
Showroom
Visit our
farm | meet | cook | gather
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
