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..2007 |
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| February GREAT EASTERN CHEF GOES BEHIND THE SCENES Direct Meats places great emphasis on sourcing top quality local meat, as Tony Fleming, head chef for private dining and entertainment at the Great Eastern Hotel, London, saw during a visit to Essex. His visit began in classic Constable countryside on the Essex – Suffolk border where farmer Stuart Pulford uses traditional river meadow grazing to rear the Simmental cross cattle which provide much of the premium beef for Direct Meats. Then he went to the Humphreys abattoir and on to the Direct Meats cutting plant at Chappel where beef is hung for 21 to 28 days to naturally mature the flavour. The meat is prepared to suit the needs of individual chefs. Tony Fleming says he found the whole visit 'really interesting and beneficial', being able to see at first hand how British Excellence beef is reared, selected and processed. He will be able to serve in the hotel meat specially tagged for him during the day. The Great Eastern Hotel, part of the Hyatt hotel group, is a long-standing customer of Direct Meats. Tony Fleming tells us that he is to become executive chef at the One Aldwych Hotel which regularly features 'Taste of Britain' on the menu |
Tony Fleming, heaf chef and Taylor Scrutton of Direct Meats at the recent visit. |
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| February PRIZE WINNING BLACK PUDDINGS Time was when black puddings were a regional dish little seen outside the North country. Yet today they are seen on the menus of many top class restaurants all over the country. Direct Meats has been dealing with the Bury Black Pudding Company for a number of years and Martyn Cox and Taylor Scrutton recently visited Lancashire to see the gold medal product being made to a traditional recipe dating back more than 100 years. "Restaurants are always looking for dishes with a difference," says Martyn. "Chefs in and around London might not have considered black pudding a few years ago but diners are becoming much more adventurous in their taste, and we’re finding demand for the sliced and whole product going up year by year." |
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| January WHICH WINE? Choosing the best wine to drink with a particular dish can be fun, as guests to a joint Direct Meats / Wheelers Cellars evening discovered recently. Guests at the event at the Lay & Wheeler headquarters, Holton St Mary, Colchester, had a choice of 10 different wines to accompany an Italian charcuterie starter and then roast sirloin of beef from the British Excellence range of Direct Meats. They heard about how top quality is produced from Martyn Cox, then John Kent and Taylor Scrutton gave a demonstration of boning out a whole beef sirloin before carving the hot meat. Afterwards the guests had the opportunity to buy consumer packs at special prices from directmeats2you.co.uk |
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| January CHAMPION BEASTS Direct Meats kept up its reputation for buying top quality when it paid a record price for the supreme champion at the prestigious Aberdeen Christmas Classic Show. The bid was made by John Kent, director of Direct during Scotland’s premier two-day winter farming event at Inverurie. The beast was a 496 kg Limousin cross named Anna from well known exhibitors Bert and Patsy Paten of Spot, Glenprosen, Kirriemuir. It was their second supreme champion in as many years, and also the second time that Direct Meats has bought a champion from the event. Another coup for Direct Meats was buying the champion pen of lambs from the Ashford Christmas Show. "Securing champion animals is in keeping with our policy of providing top quality - and something special for our Christmas trade is always appreciated," says John. |
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..2006 |
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| December ACQUISITION OF KONE VALE OPPORTUNITY FOR GROWTH Specialist catering butcher Direct Meats (Knights Farm) is pleased to announce its acquisition of Kone Vale Produce of Sudbury, Suffolk, whose high quality portioned poultry products are held in high esteem within the poultry industry. MORE |
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| November RAMSAY'S BIRTHDAY CHOICE When Gordon Ramsay celebrated his 40th birthday recently he insisted on serving Direct Meats 'British Excellence' rib cutlets to his 220 guests at the Banqueting House in London. MORE |
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| September TOP CHEF ENDORSEMENT Writing in The Times (September 23) top chef restaurateur Gordon Ramsay writes about the importance of good suppliers and names Direct Meats as one of his favourites. The firm 'sources everything from local farmers it knows and trusts', he states. Read more under Meat... MORE |
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| July DIRECT MEATS AND ROYAL ESTATE VENISON THE EPITOME OF BRITISH EXCELLENCE Direct Meats in association with Scotch Premier meats is proud to announce its inclusion of Balmoral & Royal Deeside estate venison as part of the 'British Excellence' Range of products. The Balmoral Estate in Royal Deeside, Scottish home of the Royal family since 1855 and the surrounding estates on Royal Deeside have been carefully developed and managed over the years to provide habitats which support a diverse range of flora and wildlife. MORE |
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June
ADDING VALUE TO RESTAURANT MENUS Many restaurants are missing out on the opportunity to cash in on local produce, according to Martyn Cox, sales and marketing director of Direct Meats, specialist suppliers to the catering trade. MORE |
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January
MATCHING BEEF WITH MARKET NEEDS Direct Meats hosted an ADAS / Defra demonstration on January 17, aimed at improving the red meat supply chain. Among the guests were TV chef Paul Merrett (centre) from the BBC's 'Ever Wondered About Food' and 'Master Chef'. MORE |
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