To celebrate National Butcher’s Week, Niki Clappison is once again joining forces with local champions of fine produce to bring fresh ideas for cooking and preparing beef bringing out the best of its texture and flavour.
National Butcher’s Week takes place from 25-31 May to celebrate retail butchers on the high-street. The initiative recognises that a good butcher provides creativity and passion for their products and can offer advice and knowledge that cannot be found in a supermarket aisle.
Niki Clappison, owner of the Barn House café in Walkington explains:
“For me a visit to the butcher’s shop is about the experience. Quite often a family will grow up with their butcher and get to know each other very well. My supplier, James White Butchers in Hutton Cranswick, East Yorkshire is one of the area’s finest. It is very important that produce in our café is locally sourced and James’ meat is just that.”
“All animals are locally reared on an excellent quality diet and enjoy living in the outdoors. The beef is hung for a minimum of 21 days which gives the meat a delicate succulence and flavour which is hard to find elsewhere.”
“During National Butcher’s Week 2012 the Barn House café will be serving recipes using James White’s beef and I am sure visitors to the café will be delighted by its flavour and intensity.”
James White, Master Butcher says:
“I have worked in my shop since 1988 when I began working with my father. It is very much a family business that provides quality meats for our customer’s families. It’s quite strange to think that having known many of my customers from birth; they now have families of their own.”
“I welcome this national initiative because as a butcher I care what my customers think about our products. We have knowledge about the live animal right through to the best way of cooking it.”
“I have noticed a growth recently with more local restaurants and cafes recognising the importance of locally sourced produce. It helps us to build up better relationships to support each other and national initiatives are a great way to reinforce this.”
The Barn House cafe will be serving beef dishes from Tuesday 29 May.
More From HU17.net
Football for Good – How the Beautiful Game Is Making a Difference
Why Managing Your Household Finances as a Couple is Key
Smart Property Management: Strategies For Success
Spotlight On Lifelong Learning: How Advanced Education Is Shaping Beverley’s Professionals
Must-See Attractions in and Around Beverley
For years I have refused to buy meat from a supermarket and with good reason. The packets of bacon that I have seen on their shelves have had the rind cut off and the rashers cut so thin that you could almost read the paper through them. Imagine then my embarrassment now to find that Morrison’s is the only place that I can buy bacon with the rind still on the rasher which is cut quite thickly not shaved!
Local butchers now claim that no one wants bacon with rind on, personally I think that it is a supermarket led fashion and that one of them has now realised that there is a market for proper bacon. The sealing of meat in a plastic wrapping is a particular odious practice, no doubt promoter by the Health & Safety brigade.
Even ‘Farm Butchers’ these days trim almost all the fat off their pork chops, I wonder if they eat pork chops like that in their own homes?
Do let us all support ‘National Butcher’s Week’ but equally let the Nation’s Butchers support their customers by giving them a choice.