Owen Taylor and Sons, Farm to Plate Open Day
PUBLISHED: 13:09 28 September 2010 | UPDATED: 17:55 20 February 2013
Farm to Plate Open Day organised by Alfreton-based catering butchers, Owen Taylor and Sons, and hosted at Morley Hayes.
More than 75 chefs from hotels, pubs and restaurants in the East Midlands attended a Farm to Plate Open Day organised by Alfreton-based catering butchers, Owen Taylor and Sons, and hosted at Morley Hayes.
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 the regions chefs. 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.
The chefs were taken to Moor Farm, where farmer Roger Godbrer explained to them how he breeds, produces and finishes beef cattle and lambs, which are then supplied to local eateries via Owen Taylor. After presentations from industry experts came a butchery master-class from master butcher, Dick van Leeuwen from EBLEX, the organisation for the English beef and sheep industry. Dick showcased a range of innovative and alternative steak cuts and provided the chefs with a number of menu ideas .
Celebrity chef and farmers daughter Rachel Green then cooked a variety of steak cuts on the barbecue. Rachel highlighted the importance of collaboration and communication between chefs and catering butchers.
Jeff Cadden, head chef at Donington Manor in Castle Donington, commented, An event like this is inspirational for local chefs. It really helps foster relationships with our suppliers and builds trust in the products we serve. Richard Isaacs, head chef at the Queens Head in Ockbrook, found the provenance message most useful: More and more of our customers are demanding to know where our food comes from and if its local so much the better.
The Open Day ended with a leisurely spot of golf using Morley Hayes excellent driving range facility along with its 18-hole course.
Photographs by Ashley Franklin