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The Caterer

Over to you

10 August 2004
Over to you

Should all restaurant menus state where their meat originates from?

I like the idea but, practically speaking, I don't think it's a good idea. The butchers that supply the chain can guarantee grade and quality, but I don't believe they can always guarantee the meat comes from this country or that one.
Thamas Khan, head chef for Noble House Leisure's Jim Thompson's chain of restaurants
As far as I can, I trace the meat back. It's most important to develop a good relationship with your meat supplier and to find out where it comes from before you start putting it on the menu, instead of trying to source the product afterwards. Knowing where the meat comes from brings peace of mind to consumers concerned about issues such as growth hormones.
Pat McDonald, chef and restaurateur of the Paris, Epic and Fino restaurants in the Midlands
It's very easy to find out. We mostly say where things come from - whether it's English or Welsh lamb or French chicken. I think there's a growing interest among consumers in the country of origin of ingredients.
David Moore, proprietor, Pied A Terre, London W1

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