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  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
      • Christmas Parties
    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • The Team
  • The Venue
  • Blog
    • Quick Cooking Lessons
  • Contact
    • Get A Quote
Menu
  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
      • Christmas Parties
    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • The Team
  • The Venue
  • Blog
    • Quick Cooking Lessons
  • Contact
    • Get A Quote

50 Chefs Meat

On Monday we were delighted to welcome John Cadieux, group executive chef at Goodman/Burger and Lobster who was promoting Beef and Pork from The United States to some of London’s top head chef’s from restaurants that included Hawksmoor, Zuma and The Wolseley.

 

John knows more about US meat then Gary Barlow does at dodging the taxman, and during the session he ran through the numerous differences between UK and US butchery, husbandry, cuts and grading.

 

He also introduced us to Bovine Myology, an amazing website where one can click on any part of a rotating 3D beef carcass, and is then rewarded with a cross-section of the joint along with more information about that part of the cow then a German dishwasher operating manual.

 

The lovely folk over at Sauce Communications organised this meat extravaganza, and were responsible for effortlessly packing over 50 people into the cookery school.

To round the day off perfectly, each attendee was sent away with more steaks then an abattoir’s workbench.

"Great fun, original, delicious food, interactive well organized, and no talk of work all evening which is always a sign of an enjoyable night out! We’re certainly spreading word of the success of the evening throughout PwC"
Kim Sayer
Kim SayerPricewaterhouseCoopers
"The Underground Cookery School is the perfect way of breaking down barriers with people from work. Fun and informal, I would recommend it to boost the morale of any team"
The Royal Bank Of Scotland

We’ve run cooking experiences for a huge range of clients…

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