Jennifer MacKenzie is an agricultural photo journalist with almost 30 year's experience. Operating from her base in Cumbria, Jennifer undertakes mainly industry-related freelance writing and photography.
Cumbrian Beef and Lamb is Top of the Class
Cumbrian produced beef and lamb received a boost this week when a top local chef launched two new dishes, featuring local beef and lamb into the regions’ schools.
Over 80 school caterers from across Cumbria gathered together for a special ‘school menu development training day’ at The Auctioneer in Carlisle, marking the introduction of two new dishes for the school menu developed by Nick Foster, head chef of the award-winning Drunken Duck Inn in Ambleside, Cumbria.
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| Front, left to right, Robert Addison Harrison & Hetherington, farmer David Hetherington, of Staffield, Kirkoswald, Sue Castle-Clark, head of premises Cumbria County Council, David Jenkins, sales director Pioneer Foodservice; back, left to right, Harry Brown director Pioneer Foodservice, Gavin Davidson managing director Rose County Foods, Hugh Judd EBLEX, chef Nick Foster and farmers Steadman and Judy Dodd, of Temple Sowerby. |
The new dishes, Cumbrian Steak pie and Cumbrian Lamb and Mint Burgers made with Quality Standard Lakeland Beef and Lamb, will be on the lunch menu at over 185 primary and secondary schools throughout the county after the half term break.
The training day was held in conjunction with Pioneer Foodservice – the meat supplier to many of Cumbria’s schools, Cumbria County Council School Premises Department and the English Beef and Lamb Executive (EBLEX). Pioneer Foodservice is a member of EBLEX’s Quality Standard scheme for beef and lamb, which provides reassurance that quality assured meat is being used in the dishes.
On the day, four school caterers joined Nick Foster to prepare, cook and serve up the new dishes to over 80 of their peers, and some of the farmers who produced the Lakeland beef and lamb, for lunch.
Father of two Nick said that he had developed the dishes to be tasty and nutritious as well as easy for the school caterers to incorporate into the lunchtime menu. He commented: “It’s great to be part of an initiative that will help to improve the diet and health of the children in our area, and one which also supports local producers.”
Nick added: “Knowing the origin of your food is incredibly important. I always try to source from quality local suppliers and make the most of the wealth of wonderful ingredients that Cumbria has to offer. Too many kids nowadays overload on processed foods packed full of ‘e’ numbers, and other ingredients that don’t bear thinking about, so it was important to me to create some really simple, tasty dishes using wholesome ingredients that would really appeal to the children. I hope that my involvement in this event has helped to demonstrate just how easy it is to create delicious and nutritious meals from scratch in a morning – in time for lunch – and that you don’t have to be a restaurant chef to be able to do it.”
Nick concluded: “The ladies did fantastically well today, picking up the recipes really quickly and cooking a delicious lunch. I hope that my involvement in this event has helped to demonstrate just how easy it is to create delicious and nutritious meals from scratch in a morning – in time for lunch – and that you don’t have to be a restaurant chef to be able to do it.”
Barry Garrett, commercial director for Pioneer Foodservice said: "It's a tremendous opportunity for us to have such a reputable chef as Nick Foster on board, developing meals which not only use the best of local produce but are also cost-effective and ideal for use on school menus.”
"This initiative, which is aimed at encouraging school pupils to eat more nutritionally balanced meals made with locally sourced ingredients, has been driven by our membership of the EBLEX Quality Standard scheme and our continued relationship with Cumbria County Council."
Pioneer, in partnership with Carlisle-based livestock auctioneers Harrison & Hetherington and abattoir firm Rose County Foods of Sawley, continue to develop their Lakeland Beef and Lakeland Lamb brands as increasing numbers of producers look to become a part of this fully assured supply chain.
Currently, there are between 80 and 100 head of cattle from the CA and LA postcode areas of Cumbria being processed each week for the Lakeland Beef brand, with 150 sheep processed each week, with additional cuts, for the Lakeland Lamb brand. The quality and consistency of the Quality Standard Lakeland beef and lamb, added to the fact that Pioneer takes ownership of the whole carcase, are huge selling points for both consumers and caterers alike.
Cumbria County Councillor Philip Chappelhow, cabinet spokesman for Children’s Services said: “We’d like to thank Nick for his involvement in the project. His help in developing these recipes and demonstrating just how easy they are to create today, has been invaluable. Cumbria County Council is a firm believer in providing school children with good quality meals using ingredients from the local area.
“In fact over 90% of all foods used in Premises Department schools are supplied through Cumbrian companies such as Pioneer Foodservice, illustrating our commitment to sustainability in Cumbria and supporting the local economy.”
