TRAINEE chefs from Hampshire’s Exclusive Chefs’ Academy were taught about the best of the county’s beef by award-winning butcher Simon Broadribb.
The Uptons of Bassett's award winning owner schooled the students about different cuts of meat and how to prepare them.
This included butchery skills and breaking down the hind and fore quarter of local Dexter and Angus beef Executive chef at the academy, Andy MacKenzie, has worked at Lainston House Hotel in Winchester for 27 years. He said: “Today is about our academy chefs understanding where each cut of meat comes from on the animal.
“We began the year with a farm visit learning how to rear good quality animals and now we are seeing how these animals are butchered.
“Seeing these processes gives our chefs a deeper understanding of the food they prepare and cook and makes them inquisitive chefs who appreciate the provenance of food.”
The Exclusive Chefs’ Academy trains local chefs on a two year course, giving them vital experience within the Exclusive Hotels and Venues group.
The students are in their second year of the the programme, which offers a wide range of experiences around many different restaurants in Hampshire.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article