At Oakman Inns’ Beech House in Amersham, a group of 14 talented chefs, including the renowned Chef Director Ross Pike, embarked on an exceptional meat-cutting experience and product tasting led by our own Wayne Ryan and Andrew Woods from Birtwistles Catering Butchers.
The chefs honed their skills by working with prime cuts of beef, including rump, rib of beef, and sirloin on the bone.
The event garnered great positive feedback, reflecting the chefs’ enhanced expertise and the high-quality instruction provided.
Thank you to the Oakman Inns team for having us!
