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EBLEX event - English Beef and Lamb Executive

30th September 2014

EBLEX event - English Beef and Lamb Executive

The F&B Partnership host 'Slowly Does It' event with chef Brian Turner CBE

Fiona was asked to co-host an Eblex event to promote the use of lesser used cuts of meat and 'Slow cooking' with Hugh Judd, food service project manager for Eblex and celebrity Chef Brian Turner CBE. 

 Attended by chefs and menu developers from a range of pub and restaurant groups, the event marked the launch of EBLEX’s ‘Slowly Does It’ campaign. Designed to inspire caterers to make use of the whole carcase, ‘Slowly Does It’ encourages the use of some of the less popular cuts which are widely available and offer great value for money.

 Fiona was asked to pair each dish with a beer and cider instead of the usual 'wines' which are offered at this type of event and then introduce each course to the audience. She selected beers and ciders from Chapel Down, Siren Craft Brewery, Tom Oliver, Crafty Dan Brewing, Jennings, Thatchers and Kernel Brewery.

 Canapés

Roasted marrowbone, toasted sour dough, parsley and shallot salad

Neck of West Country Lamb Koftas, Cumberland sauce

Shin Braised Beef mini cottage pies, Worcestershire sauce

Served with

Chapel Down’s Curious Brew 4.7%

Siren Craft Brewery Liquid Mistress Red IPA 5.7%

Menu

Breads and English Pork Scratchings

Served with Jennings Cumberland Deep Golden Ale 4.7% ABV

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Slow cooked Dorset Lamb shoulder croquettes, spiced apple chutney 

Served with Tom Oliver’s Planetbee dry Herefordshire cider 6% ABV

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Braised Chuck Tender of Northamptonshire grain fed beef, curly kale, potato dauphinoise, beets, white onion and pale ale sauces

Served with Crafty Dan Big Ben Brown Ale 5.8% ABV

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Autumn Blackberry soup, basil jelly, Goats curd sorbet

Served with Thatcher’s Somerset Rosé Cider and black

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Coffee

with Petit Fours

Served with Kernel Brewery Export India Porter 6%    

Guest speaker at the event, celebrity chef Brian Turner, said: “Farmers put a lot of energy and effort into getting the meat just right. The quality doesn’t get any worse at the tail end; the cuts simply need to be cooked differently because the muscles have had to work harder. In fact, the flavour is often far superior because the meat has been cooked for so long.

Fiona's pairings with each dish were really well received with many Ladies who don't normally like beer, really apreciating the flavours working together.

 

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