Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Milk-fed veal from Wild Harvest

25 July 2007 by
Milk-fed veal from Wild Harvest

Milk-fed veal that has been reared and slaughtered in France without the use of antibiotics and hormones is now on the menu at Wild Harvest in a number of different cuts. You can opt for racks, sweetbreads, loins, livers, and tenderloins or ask for special orders. The calves are fed only on their mothers' milk to yield a more tender texture and a better flavour.

To buy it, call 020 7498 5397Wild Harvest

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