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This month the culinary team took a trip to the Lake District to visit one of Restaurant Associates key suppliers, Lake District Farmers. It was a fully immersive two-day trip for team ‘Collaborate’, consisting of both chefs and front-of-house staff working towards their Level 4 Hospitality Manager Apprenticeship.
A value-added trip organised as part of Restaurant Associates bespoke Collaborate Programme, it was an opportunity to spend valuable time with the farmers, learning about the heritage of the animals and witnessing the care and treatment they receive throughout their lives.
There was also dedicated time to learning about the different cuts of meat and how culinary teams can utilise underused cuts. The key theme across both days centered around sustainability, soil health, and how these practices can contribute to a more sustainable farming industry in the Lake District and beyond.
Adam Thomason, Culinary Director at Restaurant Associates and a team member who helped organise this trip shared his thoughts on the experience: “From a culinary point of view, there is no better way to truly connect to the produce we use than visiting the source and understanding where it comes from. I first visited LDF over 8 years ago and the long-standing relationship we now have has equalled some very tasty food. So, it made so much sense to create this opportunity for our Collaborate cohort.
"Meeting the farmers and just seeing how much they care – it was truly amazing to see first-hand how our farmers look after their cattle and their dedication to ensuring their well-being. I really believe this makes all the difference to the ingredients on the plate. However, it's not just the farmers; it's the entire process by which they are treated with the utmost care from the field to the plate. The butchers at LDF age and prepare meat to the highest standards, showcasing exceptional dedication to their net-zero and sustainability goals. Plus, they're great people too!”
Maura Mendes, a chef at Restaurant Associates who took part in the trip, described it as a really valuable experience: “Lake District Farmers offered us a unique opportunity to understand the importance of sustainable farming practices. Exploring the local flora and fauna was especially enriching and visiting the meat factory really highlighted the significance of sustainable practices in the kitchen and how important it is to utilise every cut of meat resourcefully. I was deeply impressed by the dedication and hard work that these farmers, such as Eric the shepherd, put into maintaining his farm. Their knowledge and enthusiasm for their work was truly inspiring.”
Watch this space for further team updates and outings!