City foodservice company Lusso has partnered with London's Surrey Docks Farm to supply pork meat that is local, shows good supply chain practice, and promotes nose-to-tail eating.
The pigs will then be used as part of the company's butchery training scheme at the IMS Butchers warehouse in King's Cross, in which junior chefs will learn how to use both traditional and less-traditional cuts, in a "snout-to-tail" approach to using the animal. Executive chef Jim Wealands will then help to create a menu for the company's client restaurants that represents these techniques.
Wealands said: "We want to demonstrate that every cut and every item of offal can be used to create a fine dining experience which is tasty, locally produced and sustainable."
Paul Hurren, managing director for Lusso, added: "Our London clients can be working in Canada Place [Canary Wharf], and look across the Thames to the farm that has slowly nurtured their food and then delivered it to them. That's quite an achievement for a central London caterer."
Lusso is also a member of the "Pig Idea" initiative, which has been spearheaded by Mark Selby and Wahaca founder Thomasina Miers to advocate the use of food waste to feed pigs.
Other chefs to sign up to the idea include Valentine Warner, Michel Roux Jr and Yotam Ottolenghi. Fresh produce supplier Reynolds is also a signatory to the campaign, and has provided the Lusso pigs with fruit and veg trimmings.