The Caterer

BPEX and chefs team up to create pork recipe book

22 September 2009
BPEX and chefs team up to create pork recipe book

BPEX has teamed up with six chefs from around the UK to create a pork recipe book to help chefs from all sectors of the industry to deliver a range of pork dishes throughout the year.

is being launched to coincide with British Food Fortnight and contains 24 seasonal recipes using a selection of fruits and vegetables when they are at their best and in abundant supply.

Alan Paton, executive chef, Stoke by Nayland Country Club and Spa, Colchester; Steve Reynolds, chef proprietor, the Stagg Inn, Titley; Tim Fletcher, head chef, Beechen Cliff School, Bath; Steve Munkley, executive chef, Royal Garden Hotel, London; Darren Clemmit, head chef, the White Swan Inn, Pickering; and Mathew Shropshall, chef lecturer, University College Birmingham have each created a pork dish for each season using an array of pork cuts that offer value for money.

BPEX foodservice trade manager, Tony Goodger, said: "Putting pork on the menu all year round is easy thanks to its versatility and readiness to accept flavours and complimentary ingredients. This book will inspire chefs to enhance their menus by teaming Quality Standard pork - from the knuckle through to the neck - with foods from the changing seasons, adding to the dining experience for customers and above all, their profitability."

As well as recipe ideas the book also highlights the many pork cuts available and offers advice on sourcing Quality Standard pork. The book is available to download from October.

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