There's nothing like a hands on butchery masterclass with a group of chefs to bring added inspiration to autumn menu planning. And that's exactly what Bruce Wilson, our Executive Chef and Alex Hall, Group Head Chef had in mind when they brought together their band
of chefs from each of our sites last week.
Bruce shared his in-depth knowledge
about different cuts of meat, talked about all the different cuts of pork
and also how to fillet different types of fish. It was also a great opportunity for all
our chefs to integrate, share their ideas and discuss how we can make the most of the wealth of local suppliers available to us.
The chefs finished their day with a trip to Brixton Market to check out new street food offers which are becoming increasingly popular and to enjoy a tasty lunch together.
