22 August 2019
Off the Block
15 top British chefs have revealed how they utilise all cuts of meat in dishes, to provide increased depth of flavour, reduce waste and get maximum value for money.
Rudding Park’s Stephanie Moon and Joe Hurd, TV Chef on Saturday Kitchen are amongst those who have opened their kitchens to share their knowledge, taking part in exclusive video interviews for our Quality Standard Mark and Food Service team.
The series will consist of 26 episodes across the year.
James Sherwin is back again and this time he's sharing his dish featuring delicious cannon of lamb, a lovely tender cut of meat, with beautiful foraged flowers. Something that really struck us about James is how he is a champion of seasonal produce and adapting his menu based on what is outside at that moment in time.
Watch this episode of OfftheBlock to hear James Wild Shropshire - a Restaurant by James Sherwin talk more about his ever-changing menu.
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