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LADIES IN BEEF

Ladies in Beef is an organisation set up and run by passionate female beef farmers to help drive awareness of the quality and versatility of British beef to consumers. Using a country-wide network of dynamic lady beef ‘champions’, Ladies in Beef works with the whole supply chain to promote Red Tractor farm assured beef.

The group works with key partners, from various links in the beef supply chain, to share opportunities to tell the great story behind farm assured British Beef. Whether it be pushing out messages on some of the nutritional attributes of beef, providing useful and convenient recipe inspiration or highlighting British beef’s suitability credentials, Ladies in Beef are sharing it all.

Central to Ladies in Beef’s work is Great British Beef Week. The week is the annual celebration of British Beef, where the group works with representatives from the trade to promote British beef and encourage the public to support Britain’s beef farmers by buying and consuming homegrown beef products.

STAFF AT JAMESMARTIN’S RESTAURANT DEVELOP SPECIALIST MEAT KNOWLEDGE

James Martin’s Manchester restaurant has become the frst in the North West to train staf in meat knowledge and quality.

More than 15 members of front-of-house staf and chefs undertook courses in AHDB Beef & Lamb’s Meat Education Programme to improve their understanding of beef and lamb breeds, cuts and supply chain development.

The comprehensive, free programme was developed by AHDB Beef & Lamb to address the lack of accessible training for meat industry professionals.

James Martin, owner of James Martin Manchester, said: “British beef and lamb are good quality products to have on menus and my staf and I want to share the great story behind homegrown beef and lamb with our customers. Through AHDB Beef & Lamb’s Meat Education Programme, my team can confdently share messages on provenance and quality, two factors key to helping customers enjoy their dining experiences and get the most out of their meat choices.”

Dick Van Leeuwen, business development manager for AHDB Beef & Lamb and project leader of the Meat Education Programme, said: “It’s fantastic to see the staf of James Martin’s Manchester restaurant dedicated to improving and specialising their meat knowledge.

“One of the key qualities restaurant staf must possess to consistently deliver a great customer experience is knowledge of the product to inspire diners and ensure repeat purchases. The knowledge the staf gain through the Meat Education Programme can help them deliver this experience.”

Elwyn Pugh, agriculture and sustainability manager for ABP, meat supplier to James Martin’s Manchester restaurant, said: “Everyone in the supply chain – from farm to fork – needs to ensure they have good product knowledge to help sell more red meat to make sure the industry remains proftable and the Meat Education Programme can help them do exactly that.

“Through AHDB Beef & Lamb’s Meat Education Programme, James Martin’s restaurant staf are taking an opportunity to learn about various aspects of the meat industry, which not only allows them to deliver excellence in terms of service and quality for their customers, but provides them with a transferable skill with a formal qualifcation.

“I hope that through the training we have delivered here at James Martin Manchester, the staf realise they have a great product, ethically produced and reared to high standards. We at ABP are always keen to show our customers just how high the quality of homegrown beef is as a part of our exceptional customer service package – whether that be supporting in the development of meat knowledge or hosting a gateto-plate day to see the supply chain in action.”

JUN TANAKA INTRODUCES ANDY HALLASHEAD CHEF OF THE NINTH

Following the successful launch of The Ninth on Charlotte Street, Chef Patron Jun Tanaka is pleased to introduce Andy Hall as Head Chef.

Andy stood out from the crowd early on after being awarded the Craft Guild of Chefs Graduate Award in 2006. He has since worked in Michelin star and AA rosette restaurants including Arbutus, traditional restaurants in Spain and Private Yachts in the Mediterranean. In 2011, Andy was promoted to Sous Chef at Pearl, where he worked alongside Jun and thus kicked of their working relationship.

Taking a turn from the traditional restaurant industry, Andy then followed Jun and Mark Jankel to Street Kitchen in Broadgate Circle, where he was Chef and Manager.

AtThe Ninth, Andy has been heading up the kitchen team, with overseeing support from Jun since its launched in November 2015,. The Ninth ofers relaxed neighbourhood dining at its fnest, located in the heart of Fitzrovia. The menu marries simple yet refned French-Mediterranean sharing plates with casual, friendly service and expertly-curated wines.

NEW CULINARYEXPERIENCES SETTODEBUTON QM2 REMASTEREDOVER 100 NEW DISHES SPECIALLYCREATED

Asparagus Specialties with Oeuf Mollet and Pink Grapefruit, a new menu ofering in The Verandah.

Cunard, the British luxury travel brand, today announced the introduction of new dining options as well as a host of enhancements to each of the liner’s existing restaurants during Queen Mary 2’s major reft taking place in June.

Queen Mary 2 will see the creation of the entirely new Carinthia Lounge that will serve alternative breakfast and lunchtime oferings together with bespoke premium cofees; the addition of The Verandah restaurant evoking memories of the famous Grill on the original Queen Mary; a completely transformed Kings Court Bufet; new Queens and Princess Grill menus and completely refurbished restaurants for guests staying in the suites and a new Smokehouse alternative dining concept.

In addition, menus in the existing Britannia Restaurant and Golden Lion pub, together with Cunard’s famous Afternoon Tea selection served in the Veuve Clicquot Champagne Bar, will all be refreshed.

Many of the new menus are being created and tested at a speciallycommissioned new Development Kitchen which has opened in Southampton. Here, teams of chefs have been working with other culinary experts and suppliers to create a wide range of new dishes to be served on board.

“At Cunard, we pride ourselves in delivering a culinary experience that continuously exceeds guest expectations and illustrates Cunard’s utmost attention to detail,” said Angus Struthers, Marketing Director, Cunard. “We are pleased to debut refreshed culinary oferings on Queen Mary 2 Remastered, which we have created to appeal to the most discerning guests while revitalising classic dishes and creating new ones.”