2015-12-07   facebooktwitterrss

Chef Approval for the National Beef Association

Group Executive Chef from the Robert Parker Collection of hotels to support the National Beef Association with a series of recipes.

During the next twelve months Philippe Wavrin, the Group Executive Chef for the privately owned Robert Parker Collection of hotels will support the National Beef Association (NBA) with a series of seasonal recipes using the very best of British beef.

Philippe Wavrin

Philippe Wavrin

From Ribs to Rumps, Tails to Tongues, Shins to Steaks the quality of British beef is world renowned. In supporting the NBA Philippe aims to showcase the huge diversity of beef cuts and how they can be utilised in every day recipes and cooking.

Having trained at the Hotel School of Strasbourg Philippe, originally from Alsace in France has a rich foodie history and has worked in some of the major culinary destinations in the world such as London, Zermatt, Montreux and Munich.

In addition to this Philippe has lectured and taught as a Chef Lecturer at the Cordon Bleu International Cookery School all over the world, and worked at the French Consulate in Munich.

Currently he works with the Head Chefs and Executive Chefs of a cross border group of bespoke and truly British hotels within the Robert Parker Collection all which are AA Rosette standard.
“Most people know about the sirloins, fillets and rib of beef that are on offer,” says Philippe, “but I also love the more unusual cuts of meat such as cheek and feather blade that provide just as much flavour, are just as delicious to taste when cooked well and are usually much less expensive.”

Philippe knows how important the production process of British beef is as he comments here: “The most important person in the production line is most definitely the farmer. If cattle are treated well from the outset this gives the beef the greatest start. If this is not the case the end product can never be good quality no matter how well it is cooked. In addition to this the hanging process is essential, a minimum hanging time of 3 weeks is necessary to get the best from the meat, the longer it is hung for the better. If all the processor steps are good and a high quality then my job, the chef’s job, is an easy one!”

The National Beef Association is keen to encourage more and more people to choose and use British beef.

Chris Mallon, Chief Executive of the National Beef Association, commenting on the partnership said:
“We are delighted to have such an experienced chef such as Philippe support us this year. We are here very much for everyone with an interest in British beef, so to have a chef on board will be a fantastic opportunity to highlight the different types of meat and cooking methods to a range of audiences, including beef producers and consumers through a range of international recipes.”

Philippe’s first recipe Beef Stroganoff is live on the website. The establishments which are a part of the Robert Parker Collection and where Philippe is overseeing the menus include, Ednam House in Kelso, Dalhousie Castle Hotel & Spa near Edinburgh, Northumberland’s Doxford Hall, Eshott Hall and Guyzance Hall as well as the Wordsworth Hotel & Spa located in the famous English Lake District. All the restaurants that Philippe is involved with not only like to use British beef but also locally sourced products.


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