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15 top British chefs have revealed how they utilise all cuts of meat in dishes, to provide increased depth of flavour, reduce waste and get maximum value for money.
Rudding Park’s Stephanie Moon and Joe Hurd, TV Chef on Saturday Kitchen are amongst those who have opened their kitchens to share their knowledge, taking part in exclusive video interviews for our Quality Standard Mark and Food Service team.
The series will consist of 26 episodes across the year.
Yorkshire farmer’s daughter and Great British Menu chef, Stephanie Moon shares her dish, ‘Lamb Feast,’ a simple barbecue dish designed to make cooking with lesser used lamb cuts such as breast, kidney and tongue more accessible.
James Sherwin is back again and this time he’s sharing his dish featuring delicious cannon of lamb, a lovely tender cut of meat, with beautiful foraged flowers. Something that really struck us about James is how he is a champion of seasonal produce and adapting his menu based on what is outside at that moment in time.
Watch this episode of #OfftheBlock to hear James Wild Shropshire – a Restaurant by James Sherwin talk more about his ever-changing menu.
Chef James Sherwin shares his “full of flavour” rib-eye steak dish. James talks to us about why cooking with good quality beef is integral for maximum flavour and how using seasonal ingredients is all part of the ‘wow’ dining experience.
At the Wild Shropshire Restaurant he offers a ‘blind tasting’ menu which allows him to experiment with different flavours, such as bone marrow ice-cream.
This time we’ve got Dominic Grundy, Head Chef at Panoramic 34 in Liverpool sharing his love for British produce as he prepares a dish of lamb saddle with a loin skewer glazed in Marmite, served with beetroot ketchup, and a rib of lamb on the side.
Lamb cutlets are often overlooked but it is a delicious cut of meat, packed full of flavour. Our latest #OfftheBlock video is from Joe Hurd who shares his lamb cutlets which he cooks with his Italian heritage and influences in mind.
Being born into an Anglo-Italian family, everything revolved around food for Joe Hurd, the chef featuring in episode four of #OfftheBlock. A common theme with all of our chefs is the passion they have for knowing where their ingredients come from. As Joe mentions, “the way the dish turns out is a testament to the farmer.”
Watch the full episode to see how Joe makes his ‘Tagliatelle al Ragu’ the nonna way with beef mince, tomato paste and a tomato broth. Enjoy!
Head Chef at Hipping Hall and MasterChef: The Professionals finalist, Oli Martin shows us his lamb sweetbread dish in this episode of #OfftheBlock. Oli has a big focus on bringing native British ingredients back to life and looking back at history to build a story behind the food, adding to the whole experience.Take a look at what Oli dishes up for us.
What a fantastic way to start 2020 – in this episode of #OfftheBlock, Oli Martin, Head Chef at Hipping Hall and MasterChef: The Professionals finalist, makes Beef Pastrami using short rib of Dexter. The beef is brined for 10 days and slowly cooked for two days in a water bath. It’s then covered with a malt glaze and finished with local spices that have been barbequed to give a smoky flavour. It’s served with almond cream infused with bone marrow, smoked cucumbers, fresh fennel shoots and topped with a liquorice oil.
Take a look at Oli putting it together in this video
Aaron Vanstone, award-winning Head Chef at Falcon Hotel Bude, is the star of the next episode of #offtheBlock. For Aaron, creating a satisfying dish is a holistic process which starts with meeting and developing a relationship with suppliers to source quality ingredients. Creating good food is the end result of produce that has been grown, prepared and cooked with care.
Watch the film and see Aaron talk more about this as he cooks his slow braised beef brisket.
“A lot of skill of chefs today is taking what may be deemed as slightly more unusual, or even inferior cuts and making something wonderful of them”.
Alex Coward, owner of The Alston Pub & Dinning, does exactly that in this episode of #OffTheBlock where he shares his way of cooking lambs liver and onion with black pudding mashed potatoes, crispy pancetta, braised red cabbage and a red currant and rosemary jus. A classic pub dish with a modern nod.
“You create wonderful food from wonderful ingredients”
This is our final video in the #OfftheBlock series and we’re finishing on a tasty one. Alex Coward, owner of The Alston Pub & Dining is with us again and this time he’s cooking hanging rump steak teriyaki kebabs – a fantastic dish with wonderful flavours! Thank you to everyone who has joined us for this series, it really has been a joy to share these films with you all. Special thanks to the chefs who have helped us showcase beef and lamb in the most delicious ways possible.
Simple and fresh ingredients compliment two cuts of lamb used in Liam Finnegan’s dish for #OfftheBlock. Lamb loin is roasted with butter until it’s medium and as the meat tends to lend its self well to slow cooking, the shoulder is cooked for eight hours, letting the flavours of the lamb truly shine.
The head chef of The castle at Taunton reminds us of the old chef saying, “If it grows with it, it goes with it”, making wild garlic and lamb a marriage made in heaven, a perfect Spring dish.
Watch the film to hear Liam talk more about simplicity off flavours and slow cooking.
Dexter beef has a distinctive traditional beef flavour and cooks wonderfully because of the excellent marbling, the perfect feature for Liam Finnegan’s dish for #OfftheBlock. The head chef of The Castle at Taunton talks us through what some consider is the best beef around yet isn’t widely used.
We’ve got Roehampton Club’s head chef, Adam Lestrelle showcasing a pork henry featured dish. Adam is wonderfully passionate about the origin of the food he cooks with which he talks us through as he makes pork accompanied by caramelised mashed potato served with heritage carrots, parsnip and vanilla puree and tenderstem broccoli.
Love is in the air as we’ve completely fallen for Chef Rob Kennedy’s Valentine’s lamb dish. You’ll see in the #OfftheBlock episode, he’s selected ingredients that are a match made in heaven – lamb saddle and lamb neck with creamed potato, leek confit and smoked celeriac.
Rob is the executive chef at The Lensbury and his CV involves accomplishments such as head chef at Victory College aged 24, becoming an executive chef at 30 and a culinary director in 2017. He also served as the executive head chef at Wimbledon where he led a team of more than 400 chefs! Watch the man in action in the video below.
When you’re cooking for world leaders such as the royals it can be challenging but equally, it can be exciting when you have to consider different cultures, religions and dietary requirements. In this episode of #OfftheBlock, Rob Kennedy, executive head chef at The Lensbury shares his way of cooking a tender and delicious 35 dry-aged Caster Bridge sirloin. A simple dish but one that packs a punch in flavour. Take a look.
Sourceability, traceability and excellent flavour. Three factors that make West Country beef and lamb the number one choice for Chef Peter Gorton Consultancy. In this episode of #OfftheBlock, Peter also shares his Japanese inspired rib-eye steak dish which infuses a number of ingredients that compliment the meat wonderfully.
What are your favourite ingredients to use when cooking with beef to complement the beautiful flavours?
Callum Bowmer, Head Chef at Rudding Park Hotel shares one of his favourites, sirloin steak tartare with cornichons, sourdough croutons and flowers. Watch him plate up in the Off The Block video below.
In this episode of #OfftheBlock Roehampton Club’s executive chef, Ray Thompson is showcasing a lamb belly and lamb fillet dish, with fondant potatoes and a smoked lamb and sweet sherry jus. Ray talks passionately about food waste and how he uses cuts that others may discard to add flavour to the rest of the dish so that nothing is wasted.
Watch the full episode below.
