Head Chefs visit Mount Grace Farm

25th July 2019 0 Comments

Head chefs visiting Mont Grace

Executive Chef, Rob Jones, and a small group of Head Chefs were invited by Taste Tradition up to North Yorkshire to see the livestock from which the majority of the meat on their menus is derived.

 

sheep

Charles Ashbridge, owner of Taste Tradition, was the perfect host, proudly showing our chefs the rare breeds that he tends to on Mount Grace Farm, including Texel and Kerry Hill sheep, and Old Spot and Mangalitsa pigs. Of the cattle, the British Blue, Belted Galaway, Dexter, Wagyu, Shorthorn and Longhorn breeds were all in great condition and very well provided for.
Our chefs were also given a tour of the butchery, where the meat is stored, dry-aged and processed. The butchery was incredibly clean and well-organised, and the group very much enjoyed hearing the team at Taste speak so passionately about the treatment of the animals and the produce. The latter were also keen to get our chefs’ feedback on the produce and their thoughts on where Taste Tradition could improve.

 

butcher

Huge appreciation must go to Taste Tradition for facilitating such a useful and informative trip to a beautiful part of the UK. It is very important to us at Metropolitan Pub Company that we continue to use quality British suppliers and Taste Tradition certainly fits into this category.

Are you looking for a Head Chef role that lets you work with fresh food? Take a look at our current vacancies.

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