Local field-to-plate supply partnerships are being forged by Le Bistro des Amis in Skipton, North Yorkshire.
Looking over the pick of the prime local beef are, from left, farmer John Spensley, Drake & Macefield’s Richard Teal and Ian Thompson, and Luc Daguzan, of Le Bistro des Amis.
The restaurant is now taking prime beef from local butchers Drake & Macefield, of Skipton, who themselves source it direct from local farmers John and Alison Spensley, of nearby Manor Farm, Thorlby.
Luc Daguzan, who launched Le Bistro des Amis with business partner Liz Weatherby late last year, explained: “Developing on-the-doorstep field-to-table partnerships such as this allows us to have hands-on control over the supply process.
“This means we are able to ensure quality, along with full traceability, which is important to us, as many of our customers want to know where the meat they eat comes from and we are happy to provide them with this valuable information. Moreover, our local supply ethos both helps keep food miles to a minimum and supports the local economy.”
The French-style bar and bistro is strengthening its links with Drake & Macefield. The business established a supply partnership with the Spensleys five years ago and is now sourcing some 300 prime cattle every year from the farm. Among them are British Blue, Limousin and Aberdeen Angus breeds, all renowned for the eating quality of their beef.
All are reared naturally, being grass-fed in the summer months and finished on a special high-energy diet of potatoes, maize, grass sileage, crushed and rolled barley, and protein pellets.
After a fact-finding visit to the Spensleys’ 550-acre holding, which is fully farm-assured, Luc explained: “I was extremely impressed by the high standards maintained. The fact that the farm has to undergo rigorous annual inspections, guaranteeing all aspects of animal welfare and environmental care, is extremely important to us – as, I am sure, it is to our customers.”
Le Bistro des Amis also sources other meat products through Drake & Macefield Butchers, including prime lamb, also from the Spensleys, free-range chickens, and home-cured bacon. Some of the bacon comes from rare breed Saddleback pigs raised by Drake & Macefield’s partner Ian Thompson on the outskirts of Skipton.
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