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.
“You create wonderful food from wonderful ingredients”
This is our final video in the #OfftheBlock series and we’re finishing on a tasty one. Alex Coward, owner of The Alston Pub & Dining is with us again and this time he’s cooking hanging rump steak teriyaki kebabs - a fantastic dish with wonderful flavours! Thank you to everyone who has joined us for this series, it really has been a joy to share these films with you all. Special thanks to the chefs who have helped us showcase beef and lamb in the most delicious ways possible.
Watch more episodes