Meat from Rare Breeds | Accredited Butchers | Hoteliers and Caterers

Hoteliers and Caterers

The special eating qualities of meats from rare breeds are not confined to the retail sector. Increasingly leading chefs are turning to this meat as the best ingredients for top dishes. The Traditional Breeds Meat Marketing Company, in conjunction with the Meat and Livestock Commission, have published a glossy brochure demonstrating the qualities available in such meats.

With a glowing forward by HRH The Prince of Wales, the brochure features excellent recipes by some of the industry’s top chefs to inspire others to go out and try these meats for themselves.

Recipes such as Old Spots Loin of Pork cooked in Milk by Graham Grafton of The Village Pub, Bansley, Gloucestershire; Hay-Baked Manx Loaghton Lamb with Lavender by Mark Hix of The Ivy Restaurant, London; Slow Braised Belly Pork by Sonya Kidney of the Churchill Arms, Paxford; Roasted Contre-Fillet of Rare Breed Beef cured with Juniper Berries by Mark Thatcher of The House of Lords and many more.

Front cover and pages of recipes from Brochure

If you would like to receive a copy of this brochure free of charge please apply to the Traditional Breeds Meat Marketing Company Ltd
FREEPOST (GL442)
Cirencester
Gloucestershire
GL7 5BR

Telephone/Fax: 01285 869666
E-mail: greatmeat@aol.com