A Pork Butchery Showcase With Baxter Storey
At Birtwistles we’re always keen to share our expertise with our customers and to help them improve their skills. We’ve spent years honing our craft and it’s a pleasure to be able pass on our knowledge to talented chefs.
Baxter Storey’s Development Chef, Nick Wood, presented us with such an opportunity when he arranged a Pork Training Day with us at the Deutsche Bank Head Office in Central London on the 12th of October.
The purpose of this event was to improve the knowledge and knife skills of the chefs who work in Baxter Storey’s B&I sites. It was led by Birtwistles’ Master Butcher, Kevin Bleasdale, and attended by a collection of 12 chefs, including commis chefs, CDP, sous chefs and head chefs from various units across London, as well as Baxter Storey’s Executive Chef for London, Chris Ribaudo.
Kevin broke down a whole side of pig into all the different joints and showed them how to expertly prepare the various cuts. Each chef was then given a whole pork belly bone to debone under Kevin’s tutelage.
Nick Wood was delighted with event and highly impressed with Kevin Bleasdale. We look forward to similar opportunities in the future.