Last updated at 10:57, Wednesday, 18 July 2012

A TOP Lindal meat firm is so proud of its Cumbrian suppliers and their products that it is showcasing them to top London clients with the help of a Barrow hotel and restaurant.

IN THE KITCHEN: From left Lake District Farmers sales executive Russell Cooksley, Criterion head chef Matthew Foxon, Lake District Farmers sales director Dan Austin, Glen Garth head chef Carl Whittam, second chef Mark Kenny and Glen Garth owner Peter Bellhouse PICTURE JON GRANGER

In what they call from the paddock to the plate, Lake District Farmers, based in Pennington Lane, Lindal, is taking chefs and front of house staff around their Cumbrian farm suppliers, highlighting the quality of animal welfare which produces meat of such a high standard the Queen was impressed when it was served at Buckingham Palace.

Lake District Farmers was set up by uncle and nephew combo Steve Winward and Dan Austin.

Groups are taken to the abattoir to show how the animals are slaughtered in a humane stress-free way.

Would-be clients are then taken to the firm’s premises to see the bespoke butchering which goes in to finishing the meat.

To finish, the tour parties are then taken to the Glen Garth Hotel and Restaurant, in Abbey Road, to taste the finished product cooked by the eaterie’s head chef Carl Whittam and second chef Mark Kenny.

The two chefs are very familiar with Lake District Farmers meats as the hotel’s owner, Peter Bellhouse, is a one of their long-term customers.

Mr Austin said: “The tours are our way of showing clients just exactly where their meat comes from and how proud the farmers are of the quality of their animals and the way they care for them – and how confident we are of only picking the best suppliers.

“It also is a chance for them to see just how much these farmers care about their animals.”

One party given the tour recently was from the luxury London restaurant, the Criterion, situated in Piccadilly Circus.

Criterion head chef Matthew Foxon, 30, said: “I have always been interested in where my suppliers’ meat comes from, but it was a new experience for the staff. It is good that the front of house staff can explain to customers that they have actually been to the farms the meat they are serving has come from and how well looked after the animals are.

“It is important everyone learns about the relationship between animal welfare and the quality of meat. The animals from farmers used by Lake District Farmers are slaughtered in a small local abattoir which has the same smells and atmosphere of the farm. It ensures the animals don’t become stressed and therefore their meat is far better quality afterwards.”

And he was also impressed by the Glen Garth.

Mr Foxton said: “I have been on two trips to the Glen Garth and their hospitality was second to none both times.”

Mr Bellhouse said: “We have been using Lake District Farmers for around three years now and we get about two or three parties coming here a year with them, including beef, lamb, veal, hogget and pork.

“They really enjoy getting to sample the meat and just relax in the hotel.”

First published at 10:56, Wednesday, 18 July 2012
Published by http://www.nwemail.co.uk