Classic Herd invites The Atlantic Hotel’s Executive Head Chef to its butchery to mark National Butchers’ Week

| March 24, 2014 | 0 Comments
National Butchers' Week

Darren and Julia Quénault from the Classic Herd Farm in St Peter welcomed The Atlantic Hotel’s Executive Head Chef, Mark Jordan, to its butchery to make some of the farm reared pork sausages that feature on Ocean Restaurant’s breakfast menu.

Classic Herd, an independent dairy, butcher and farm shop, was keen to take part in National Butchers’ Week, which runs from Monday 24th March to Sunday 30th March.

The week, organised by magazine Meat Trades Journal, aims to encourage more people to use their local butcher where they can buy good quality meat and get advice on how to cook it and what cuts to use.

‘Using a local butcher brings many benefits. The meat can be cut individually for customers, which can be more cost effective and mean less waste,’ commented Darren Quénault, owner of Classic Herd. ‘Buying local meat is also better for the environment as it doesn’t need to be imported, and it is fresher too.’

Mark Jordan, Executive Head Chef at The Atlantic Hotel’s Ocean Restaurant, added: ‘I was delighted to be invited to the Classic Herd butchery to help create our much-loved sausages on site. Our guests at The Atlantic Hotel often comment on the incredible quality and flavour of the local produce that we serve and we are proud to work closely with local farmers and suppliers such as Darren Quénault and others. We always strive to serve the best ingredients and wherever possible will buy from local sources.’

The Classic Herd Farm Shop in St Peter sells its own organic dairy products and meat, as well as vegetables from other local farmers. It is open Monday through to Saturday 8.30am to 5.30pm.

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Category: Community, Food & Drink

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