Top chefs share tips to increase whole carcase use


Six top British chefs have revealed how they use the whole beef and lamb carcase in dishes, to provide increased depth of flavour, reduce waste and get maximum value for money.

Stoke Park’s Chris Wheeler and Dez Turland, Group Development Chef at Brend hotels are amongst those who have opened their kitchens to share this knowledge, taking part in exclusive video interviews for AHDB’s Quality Standard Mark and Food Service team.
British beef and lamb is renowned for its quality and with greater use of the whole carcase in dishes – whether that be in fine dining restaurants or high street cafés, the food service industry could benefit from continued innovation and increased productivity.









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