in-cumbria

Beckham’s beefy boost for Lindal's butcher’s top steak

Last updated at 18:44, Sunday, 12 August 2012

SOME select cuts of Cumbrian beef are to be served up to A-list celebrities on one of Britain’s most famous tables.

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Lake District Farmers, who are based in Lindal, supply beef to all five of Gordon Ramsay’s British restaurants.

And the company now has another famous customer after David and Victoria Beckham requested some of their top notch beef fillets for a private party at their home.

Lake District Farmers was set up by uncle and nephew Steve Winward and Dan Austin in May 2009, supplying meat products from farmers across Cumbria. The two directors were later joined by sales executive Russell Cooksley.

Mr Austin told the Evening Mail that former England, Manchester United and Real Madrid star Beckham was impressed by the beef after sampling it whilst at one of Ramsay’s restaurants.

He said: “We supply all of Gordon Ramsay’s five restaurants and he is our biggest customer.

“I believe David had the fillet at Claridge’s and very much enjoyed it.

“He asked Gordon if he could organise a couple of the fillets for a party he is having at his home. We sorted them out and sent them down.

“I’m a Manchester United fan. I would have preferred to send some to Wayne Rooney but I’m delighted to count David as a customer!”

The firm also supplies Brett Graham, the holder of two Michelin Stars in his flagship restaurant the Ledbury, at Notting Hill, London, and Masterchef star Michel Roux Jr’s Le Gavroche.

The firm’s products are so much in demand that they have decided to stop taking on customers for now as they do not want to put the quality of their meat at risk.

Mr Austin said the business has had to double its staff to cope with the demand but that great care and attention is given to all their products from start to finish.

He said: “We are all about ensuring the quality of the meat goes right through our supply chain. The biggest thing is the farmers we deal with.

“They are very passionate and care about what they do. But we have experts in each area from those who farm it, slaughter it and then the way it is aged and even packaged.”

First published at 13:05, Sunday, 12 August 2012
Published by http://www.nwemail.co.uk