To give this year's World Steak Challenge an international flavour, we've decided to appoint one of the best butchers from around the globe as the Chair of Judges. Marco is one of The Netherlands' most prolific butchers although he has been living in London, UK for the last 10 years. His experience within the trade has been wide and varied, taking him across Europe from The Netherlands through to Ireland and maxela exmouth market has now settled permanently in the UK.
After a few years being active on social media as OrangeButcher, he received a request to maxela exmouth market for 3 weeks in St Petersburg, Russia to train shop and factory staff of 6 deli type butcher shops, and OrangeButcher Ltd was founded.
Having successfully set up and introduced Butchery Classes at Barbecoa Butchery init is a part of the job he really enjoys now, as a devotee and protagonist of craft skills, handing over the knowledge or just teaching people about cutting meat.
He keeps himself busy creating pop-up restaurants, running catering maxela exmouth market and working as maxela exmouth market restaurant consultant. Starting out as an apprentice chef Sam worked his way up the catering trade in butcher shops, corporate, leisure and sporting events including the Olympics and Rugby World Cup, before joining one of Australia's largest commercial catering companies for 20 years.
Sam's expertise maxela exmouth market large scale catering environments has enabled him to educate beef users on plate costs, product development and extracting value from the whole carcase.
This included working with McDonalds Japan on new sandwich concepts using Australian beef alongside their traditional burger offerings and enabling other quick service restaurants and retailers to present smaller primal cuts to suit the growing convenience trend. Globally, Sam has cooked for thousands ranging from trade shows in Asia, wagyu experts in Japan, politicians, sports stars, musicians in Maxela exmouth market and most recently at the Queen's Young Achievers annual celebration at the Australian High Commission in London.
Sam's knowledge of red meat spans the entire supply chain, having worked closely alongside farmers, processors, food technology scientists, chefs, restaurant chains, retailers, CEOs and meat traders to understand and celebrate the maxela exmouth market of beef to the global chef and foodservice community. Xanthe Clay Xanthe trained as a chef before taking up food writing.
She has written for the Telegraph for 18 years, authored five books and is President of the Guild of Food Writers. Roberto Costa Roberto was born and raised in Genoa, home of pesto, farinata and focaccia; the top of Italy's 'boot' and one of the largest port cities in the Northwest of Italy. Displaying an early interest in food, he was only 17 when he started helping his mother make her famous minestrone soup with pesto at the family-run 'Tratoria Maxela exmouth market dui Fre' in the suburbs of Genoa.
Three years later, Roberto was appointed Restaurant Manager at Pagura Bernarda Restaurant, Piazza del Cavalletto where he found a passion for the hospitality industry. Inhaving gained enough knowledge and experience, he founded Maxela Ristorante Macellaria with branches in Genoa, Modena, Maxela exmouth market and Milan. Inspired by Maxela's success in Italy and keen to showcase the best produce from his native homeland to a brand new market, Costa took on his next challenge and moved to London to open Macellaio RC in South Kensington October and a second site in Exmouth Market August With an emphasis on beef and tuna steaks, Roberto's ethos, or Metodo Costa, is simple: Macellaio RC only work with small artisan farms in North West Italy, ensuring the animals are treated with the respect they deserve and maxela exmouth market sure maxela exmouth market animals live longer before slaughter, protecting the animals' welfare.
With plans to open a third site this summer, both restaurants are open daily for lunch maxela exmouth market dinner. Maxela exmouth market of my favourite items to consume, I'd lucked out. Maxela exmouth market and by the way they say that having an afternoon siestas in the med is because its hot Siesta AKA food coma a visible sign that you loved your food. Alan Franck With a strong 25 year's industry experience and pleased to be returning for the third year, Alan is a passionate South African and started working in meat trade from the age of His introduction to the trade was working for a busy retail butchery where he trained and maxela exmouth market a qualified Blockman.
In he emigrated to Portugal and worked with his brother in-law in the family wholesale and public business. Whilst in Portugal he grew his skillset and knowledge of Portuguese and South American cuts of meat which he was responsible maxela exmouth market sourcing as he had what his brother in-law described as an eye for a good cut! As well as maxela exmouth market our stock he took great pleasure in passing on his knowledge and teaching apprentices the key to perfect display and presentation of stock.
In with a young family, England became his home. He came to Kent better known as the Garden of England. Since being in England he has been the head of production and Manufacturing for Ian Chatfield Butchers which is a successful and growing business. Whilst working with Ian Chatfield he has learned English cuts and broadened his skillset and knowledge further and gifted Ian Chatfield with his wealth of knowledge, experience and hard graft to support and drive this thriving business.
In his role at Heliot Steak House, Ioannis has developed a range of innovative dishes inspired by classic American cuisine with touches of lighter European influences drawn from his past experience. He utilises only the best day aged USDA prime steaks, which are available in nine different classic cuts including fillet and T-bone, as well as a wide selection of fresh seasonal ingredients to create his menus that change four times a year.
Starting her career maxela exmouth market Bacardi Brown Forman Brands as maxela exmouth market Business Development Manager, Amanda worked closely with the independent on-trade driving brand awareness through the development of alcoholic drinks with cocktails, fusions and mixology.
Since joining Booker Group in as Brand Manager responsible for Catering Own Label Brands, Amanda has led project teams that have developed and launched over products. Amanda was part of the Booker team that developed and recently launched a new butchery brand called BlackGate.
This was in response to customer feedback that required a high quality product with provenance that consumers would recognise. Amanda's experience, working with Suppliers, Buyers, Butchers, Caterers and Consumers gives her great insight into developing and delivering brands.
His career, however, began in Buenos Aires inwhen he joined Argentine legend Francis Mallman's restaurant as an apprentice. After 5 years learning under Chef Francis, he fulfilled his dreams of cooking in Europe by joining the team of "Casa Nicolasa" in San Sebastian, Spain. Inhe decided to move to NYC to join "Aquavit". Zoilo will also be playing host to some of the world's most exciting chefs - stay tuned!
The Professionals and went on to publish her first book, Kitchen Knife Skills, which remains in print and has been translated into eight languages. Following a horse-riding accident which forced her out of the kitchen for months, Marianne dreamt of having her own restaurant, serving the maxela exmouth market beautiful food. Restaurant Marianne opened to critical acclaim in Notting Hill, London, in Later in she was crowned London Restaurant Festival Chef of the Year, and in the restaurant is listed at no.
Outside of the restaurant Marianne collaborates with other chefs, fine-food producers and brands. Making regular appearances in print, broadcast and digital media, Marianne is presently preparing to begin filming on the BBC's Great British Menuwhere she will compete against other established chefs from across maxela exmouth market UK.
The show will air prime time in Spring She is also working on her first recipe book, Marianne's Table. Didier Massot Starting out in the family business inDidier Massot has almost 40 maxela exmouth market of experience in the meat industry.
Although he wanted to be a ski instructor, the meat industry came calling and he hasn't looked back since. As well as butchery training, Didier has completed deli training and is a master craftsman. Whilst earning his qualifications, Didier entered and won numerous national competitions showcasing his skills. Following his education, he went back into the family business and set up an online meat sales website.
Not content with being a master butcher and entrepreneur, Didier has also contributed to several recipe books. He has been recognised as "One of the Best Workmen in France" but Didier insists that it is "neither the title nor the feature that makes the man".
Priding himself on being hands on with customers on a daily basis, he ensures that people come into the business for the quality and service not "the tricolour collar". Proving to be a team player and leader, Didier also led team France to victory in the World Butchers Challenge - their first year in the competition.
Stuart Mathwig "What can Maxela exmouth market say? I don't like vegetables. Surely that's enough of a credential right there? I'll eat a potato no issues, but past that i'll struggle as my preference lies in meat. And a lot of it. I'll be honest and say that sometimes i'm surprised I am still alive with the diet I choose, so maybe it's not me who is wrong but the 'health experts'.
Not just in the cuts themselves but the beasts they are from and the way they are aged, seasoned and cooked. I maxela exmouth market found perfection yet but I'll do the decent thing and keep looking.
She trained at Lidgate's and O'Shea's in London. Her shop prides itself on customer service, traceability of meat, and natural ingredients. They support local farmers and abattoirs and generally enjoy running a traditional butcher's shop. Charlotte does a lot of writing and is a regular on Channel 4's 'Sunday Brunch. In her spare time she can often be found in a pub. Chris Osburn Chris is a freelance writer, photographer, consultant, and curator and the driving force behind the long running and award winning blog, tikichris.
The maxela exmouth market serves as his outlet for sharing daily updates, which highlight the best of London culture and lifestyle alongside plenty of food and drink and travel maxela exmouth market features. Originally from the American Deep South, Chris has lived and worked maxela exmouth market over the world and has called London home since In AprilMike's career leapt forward as he joined the team at Gaucho restaurants, swiftly earning himself a position as Head Chef.
He ran both the Richmond and O2 sites before receiving a promotion to the Executive Chef position for the entire Gaucho Group. In his day-to-day, he was responsible for overseeing all food aspects of the business, running the gamut from menu development to training and recruitment to overseeing the entirety of Gaucho's notorious events. Fromhe additionally developed and supervised the burgeoning CAU restaurant franchise.
InMike left London to rattle the pans in Australia's thriving restaurant scene, spending six months undertaking stages at a number of Melbourne's most celebrated restaurants. These included a stint working with world class chef Ben Shewry in Attica, which in was ranked number 32 of The World's 50 Best Restaurants.
He then worked in Andrew Macdonald's 2 Hat restaurant Cutler and Co, which offered him deep insight into Maxela exmouth market Australian cuisine and its many Asian influences. They began discussing their work in the kitchens, immediately developing mutual respect for one another. Soon after, Mike started work with Shannon, and had the opportunity to become friends and cook for some of Australia's finest chefs, including George Calombaris, Curtis Stone and Peter Gilmore.
He played an instrumental role in developing the unique French Vietnamese concept. In SeptemberMike returned to the United Kingdom to open one of London's most interesting restaurants of the year - M.
In SeptemberMike returned full time to London to open the second M in Victoria St and write his first cook book entitled M a 24 Hour Cook book, published worldwide by Bloomsbury Publishers released in late Maxela exmouth market He is also to appear on the BBC later this maxela exmouth market in a show yet to be maxela exmouth market. His involvement with the meat industry came around during the GCSE period in high school, when every pupil in the year group has to do a week's work placement at their chosen business.
Being from the country he had always had an interest in agriculture so he saw this as the perfect opportunity to get involved with a local beef and pig farmer who ran a farm shop on site as an outlet for everything produced on farm. As soon as the week was over there was a job offer on the table for a position as a Saturday lad, and he has been there to this day. Having worked at Swans Farm Shop for 3 years he has completed his A Levels and had the choice to either pursue further education at university, or take on an apprenticeship in butchery and obtain a vocational qualification, so he chose the latter.
Producing a top quality steak is far more of an artwork taking into account lots of time, care and consideration than a production process that many people may view it as.
I have recently returned from America where I spent 4 weeks on a fact finding mission travelling round researching the ins and outs of the American beef steak trade.
Predominantly learning about how we can better utilize the forequarter of the animal to bring high quality, great tasting, tender steak to a market that once previously may not have been able to afford good steak and also maxela exmouth market the benefits this has to the added value per carcass. Head of Product Development at Iceland Foods, Neil qualified as a pastry chef in and hasn't looked back since. Gilles Quillot He is married to Eva and has three daughters:
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