Docks Beer Teams up with Steven Bennett for a Beer & Fine Dining Event at Healing Manor Hotel, Lincolnshire

Steven Bennett, otherwise known as the Lincolnshire Chef and Will Douglas from Grimsby’s Docks Beers team up to host an evening of fine food and beer pairing just in time for Father’s Day.

Friday 14^th June will see a fun, tasty and informative evening, presented by Will himself, with diners getting to enjoy a fine dining tasting menu with beers paired with each course.

Steven Bennet says, “What chef doesn’t like beer, this for me has to be the perfect combination! Jokes aside, we wanted to host something a little bit different that really showcases some of the best food and drinks created in Grimsby and Lincolnshire. The team behind Docks beers have created such an incredible range of products and the concept has provided our team of chef’s to push the boundaries to create something a little bit different. Whilst we host tasting evenings throughout the year, including whisky, champagne and wine tasting evenings, beer for me must be the one I more excited about as it’s produced right here on our doorstep and the story behind the product has real substance to it, and of course it’s a great beer.”

Steven, alongside partner Charlotte Hay have been at the helms of Healing Manor for just over a year. With a focus on seasonal ingredients sourced from the fields and waters of Lincolnshire and Grimsby and the highest levels of customer’s service, Healing Manor Hotel and the Pig and Whistle has already been named as Visit Lincolnshire’s Hotel of the Year 2019.

The evenings menu will include; Malt and black treacle bread served with a rich cocoa butter, Black pudding served with boudin blanc, Scallop paired with beef, spinach and carrot, Milk chocolate, pistachio and yeast, amongst other dishes. Throughout the evening each dish will be paired with a beer hand selected by Will himself from Axholme and Dock’s Beers.

Grimsby’s only commercial craft brewery and taproom, Docks Beers, is located in a converted Church near Grimsby’s famous Docks. The brewery is in plain sight of the bar so customers can watch the brewers hard at work making up to 20,000 pints a week.  The busy taproom and brewery shop is open Wednesday to Sunday and drinkers can purchase beers from all over the UK as well those brewed in Grimsby.  Brewery tours and merchandise are also available.  Visit www.docksbeers.com for more information.

Will Douglas from Axholme and Docks Beers says “We’re looking forward to be working with Steve and Charlotte on this fine dining and beer menu.   We like to think it’s not all about wine when it comes to pairing alcohol with food.  Premium craft beers provide great taste combinations that compliment food and showcase the diversity and complexity of flavours that beer has to offer. For example, sweeter citrusy beers compliment spicier foods and crisp beers with higher carbonation help balance fattier foods.   The key characteristics of a beer are its maltiness, how well roasted those malts are, and its hoppy aroma and bitterness. Steve has planned a delicious menu with a selection of Docks Beers and Axholme Brewing Co beers that will bring out these characteristics and show how they compliment and contrast with the food.”

Hosted in the Portman Restaurant, Healing Manor and Docks Beers tasting evening is £45 per person and available to book via T. (01472) 884544 or E. reception@healingmanorhotel.co.uk The full menu can be found on their website www.healingmanorhotel.co.uk

CELEBRITY CHEFS RAISED ENOUGH MONEY TO ENABLE FOODCYCLE TO OPEN 5 FURTHER CENTRES ACROSS UK!

Celebrity chefs Francesco Mazzei, Tom Aikens, Gary Foulkes, Chantelle Nicholson, Ben Tish & Danilo Cortellini served up an incredible feast at Fishmonger’s Hall on 23rd May 2019. All seats were sold! It was an incredible evening celebrating how FoodCycle has for the past 10 years transformed surplus fruit & vegetables into delectable 3 course meals, feeding millions at risk of food poverty or social isolation across the UK!

The Gala Dinner celebrated FoodCycle’s 10^th Anniversary & the fact that over one million meals have been served up at 40 centres across the UK. You could feel the heat in the kitchen as the chefs busily competed with each other to prepare the most impressive dish. There was a feeling of camaraderie amongst the group, a palpable positive vibe, & discussion about the benefits of transforming food that would otherwise have gone to waste.

Francesco Mazzei: “It was an amazing evening, we all felt great to be gathered together supporting FoodCycle. I am so proud to have been a part of this historic night, transforming food into a banquet fit for kings. It means the world to know that funds raised from the night will allow FoodCycle to open 5 new projects across the country”.

FoodCycle’s charity partner JustEat sponsored the event. All proceeds from the evening went directly to FoodCycle.

Mary McGrath, Chief Executive of FoodCycle:

“There was such excitement on the night. Guests really enjoyed savouring each of the dishes prepared by these Michelin star chefs. We felt so privileged to have some of the country’s most celebrated chefs with us. What an occasion!”

Sous Chef at The Chester Grosvenor Shortlisted for Best Young Chef Award

Matt Ramsdale, Sous Chef at The Chester Grosvenor’s ‘La Brasserie’ restaurant, has made the British Restaurant Awards shortlist for Best Young Chef 2019.

Celebrated annually, the prestigious awards recognise the best restaurants, chefs and culinary service in the UK. This year, Sous Chef Matt Ramsdale has made the cut for ‘Best Young Chef’ of the year.

The shortlist has been released and the final list of winners, as voted for by the public, will be announced at the annual gala/red carpet awards later this year.

Earlier this year, Ramsdale and his fellow colleagues, Samuel Griffiths and Arron Tye, made it to the semi-finals of the National Chef of Wales awards, which also celebrates the highest calibre of culinary talent.

General Manager of The Chester Grosvenor, Richard Grove, comments: “It is fantastic that Matt has reached this stage of the awards and is a testament to his continued passion, dedication and talent. We wish him the very best of luck.”

The British Restaurant Awards 2019 will take place on 5^th June 2019 and public voting is now open. To vote for Matt, visit: https://britishrestaurantawards.org/voting/.

Meat-Ageing Refrigerator to Launch at Chef Fest!

Williams launches new Meat Ageing Refrigerator

After spending over a decade working alongside butchers, Michelin-starred chefs and casual dining operators who specialise in offering their customers dry-aged beef, Williams has acquired market-leading expertise in the process.  Alongside its established range of walk in meat ageing models, Williams has now launched a new Meat Ageing Refrigerator.

Williams is delighted to be showcasing this new technology to chefs from all over the country at The Chefs’ Forum’s forthcoming ‘Chef Fest’ on the 2^nd-3^rd June 2019.  The Meat-Aging Refrigerator will be filled with award-winning butchers, Walter Rose & Son Angus x Hereford beef rib from Stokes Marsh Farm in Coulston, Wiltshire, where the event is taking place and ‘Team Williams’ will be on hand to explain how the dry-aging process works.

‘CHEF FEST’ IS SET TO BE THE COOLEST CHEFY FESTIVAL OF 2019, not just in terms of market-leading refrigeration, but a must-not-miss event for chefs across the UK:

Chefs will be welcomed with a canapé and Three Daggers Brewery drinks reception.

The canapés will be prepared and served by Hywel Jones (Lucknam Park), Chris ’Chops’ Taylor (Fire Chef at DJ BBQ), James Graham (The Three Daggers) and the students from Gloucestershire College.

The Chefs’ Forum then have great afternoon lined-up for guests in attendance:

• Networking & mini trade-show: Top local and national suppliers will showcase their produce, products and services
• Guest appearance by Apricot the petting cow!
• Butchery Masterclass: Walter Rose & Son demonstrate some award-winning cuts
• Tri-Chef Beef Three Ways: Hywel Jones, Chris ‘Chops’ Taylor & James Graham showcase their signature beef dishes
• Dry-aging masterclass with Williams Refrigeration
• Farm Tour & Beef Presentation by Tim Johnson – Meet the herd and Tim’s prize bulls
• BBQ – Showcasing choice cuts from the butchery masterclass on the Kamado Joe and Valentine Char-grill.
• Talk and demonstration on the Three Daggers Brewery & the brewing process

Complementary camping is available on Sunday 2nd June at Stokes Marsh Farm (arrival from 3pm) –  The Three Daggers Brewery beer bus will be on-site, as well as a live band, ‘rocking cooking tunes by DJ BBQ’ with a delicious Walter Rose & Son BBQ for chefs to enjoy!

The event is free of charge to attend, and open to all catering operations, front and back of house.

The process of ageing meat is one that has been around for centuries, but its emergence into more mainstream dining culture is a result of the foodservice industry becoming more aware of how the process improves the flavour of meat, tenderises it and enhances the whole dining experience. Caterers soon realised that alongside the importance of the quality of meat on the plate is the ‘food theatre’ that it can create, something that Williams has taken into account when developing the Meat Ageing Refrigerator.

Key to the process of ageing meat are the conditions in which the meat is stored, with not just temperature but also humidity vital to the final flavour. Williams’ Meat Ageing Refrigerator operates at the ideal temperature range of +1 to +6°C and provides humidity between 60-90%, ensuring that meat ages perfectly. The inclusion of Himalayan salt blocks assists with moisture management and improves the flavour of the meat.

Stylish design is combined with a robust stainless steel construction. The meat ageing refrigerator is able to operate in environments of up to 43°C and the interior is brightly lit with energy saving LEDs, making it perfect for front of house display. Meanwhile, a personalised touch can be added with Williams Chameleon wrap service, seamlessly slotting the refrigerator into any décor or setting. The perfect ageing conditions are maintained by the presence of a self-closing glass door, coupled with heavy duty, PVC magnetic balloon gaskets that provide a 100% tight seal. A barrel lock also provides security and reassurance in a front of house setting. The Williams CoolSmart controller ensures energy efficiency and a clear digital display shows the status of the unit at all times.

Capacity and versatility are well managed, with room for four 2/1 GN perforated stainless steel shelves with anti-tilt tray slides, each able to hold a maximum of 20kg per shelf. Alternatively the unit can be supplied with meat hanging rails.

Williams’ green credentials are underlined by the fact that the unit uses a natural hydrocarbon refrigerant. The Meat Ageing Refrigerator also has eco-friendly high density 80mm polyurethane insulation, which provides optimal thermal retention and has low GWP and zero ODP.

The new model measures 727mm wide, 824mm deep and has a height of 1960mm. Its capacity is 620 litres.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk

To get your name on the guest list for Chef Fest, contact rebecca@redcherry.uk.com

The Kernow Sausage Co Teams up with Healeys in Cornish Rattler Sausage Collaboration

Kernow Sausage Company Ltd and Cornish cyder makers, Healeys, have come together to create the ultimate Cornish food product, The Pork and Rattler Cyder Sausage.

The two Cornish award-winning companies have worked together to create a truly unique product, ensuring that the meaty sausage has a distinct cyder flavour with an apple ‘bite’, which is much loved by sausage and Rattler fans alike.

Making this pairing even more exciting, the pack launches with a coveted Taste of the West GOLD award. The Taste of the West Awards programme was established more than two decades ago, to highlight excellence throughout the South West’s food and drink industry. It has since grown to become the most prestigious food and drink awards programme in the South West.

Gavin Roberts, MD at Kernow Sausage Company said “At Kernow Sausage Company we pride ourselves on our ability to innovate and collaborate. Our brand is all about the ‘Live it with us’ ethos. A celebration of Cornish love, laughter and lifestyle. This collaboration pays homage to just that. Healey’s was our natural choice, as we know and love Rattler cyder. It was a no brainer and we are absolutely delighted with the collaboration and an Award in recognition of the end result”

Joe Healey, Managing Director Trading at Healeys said “When Gavin first approached us with the idea, it seemed the perfect Cornish collaboration – cyder and sausages! Their recent re-brand aligns well with Rattler; being all about the Cornish lifestyle and enjoying a BBQ with cyder on the beach with friends”

Joe continues “ What makes this product different is the distinct Rattler bite! And now with Rattler available nationwide, we have a loyal fan base who are sure to love this product as much as we do.”

The Kernow Sausage Company supply local stores and farm shops across the county, as well as direct to the hospitality industry. If you’d be interested in stocking the Rattler sausage please contact Kernow Sausage Co direct, or look out for the distinctive packs in a shop near you (you can find a full list of stockists on their website).

The gluten free, 400g 6 pack is made with 70% pork and 17% Rattler cyder, perfect to enjoy during barbecue season and gatherings with family and friends. The product is being launched now at an RRP £3.50 per pack.

www.kernowsausages.com

Spencer Metzger crowned 36th Roux Scholar

Spencer Metzger has won the 2019 Roux Scholarship. The premier sous chef from The Ritz beat five other finalists in a fiercely contested final held at Westminster Kingsway College, London, on Monday 1^st April, where they were asked to prepare and serve Monkfish blanquette and langoustines with saffron basmati rice, garnished with seasonal vegetables and asparagus subrics.  

The 26-year-old chef was battling it out against his colleague Ryan Baker also from The Ritz, Olivia Catherine Burt from Claridge’s, Lewis Linley from Vacherin, Adam Harper from The Cavendish Hotel Baslow in Derbyshire, and Michael Cruickshank from Bohemia in Jersey. It was Spencer’s first time entering the competition.

Commenting on the 36th national final, Michel Roux Jr said: “It’s been a fantastic event as usual, but this year is more poignant with the passing of the first Roux Scholar, Andrew Fairlie. The feeling among the judges and the Roux family too is that this year had to be very special and we do have a very special Roux Scholar this year. The winning dish was exceptional, the monkfish was beautiful, the sauce was indulgent but not rich, creamy but not heavy. In fact, we were fighting over the last of it once we’d all had a tasting!”

Alain Roux added: “Not all the chefs utilised all the ingredients, which was surprising. However, overall it was a very good standard, it really does get higher and higher every year. The winning dish was chosen by a unanimous decision among the judges, the fish was cooked perfectly.”

Peter Gilmore (Honorary President of Judges 2019) said: “Overall I was really impressed. The organisational skills showed they were well prepared. Nerves did get to some of them near the end but the winner was outstanding. Every element of the dish was right, the flavours and textures were spot on. There was very little to find any fault with.”

Winner Spencer Metzger said: “I was very happy with what I produced. I was a bit rushed and stressed at the end of the cooking time, but all the components were there and I was pleased with their flavours and the dish overall. I really don’t know where I’ll choose for my Stage, but I would want to go somewhere really different, maybe somewhere with a farm or something like that.”

The six chefs, all under 30 years old, had 2.5 hours to cook the Antonin Careme-inspired recipe in front of the judges. Acclaimed Australian chef Peter Gilmore was invited over from Sydney to be honorary president of the judges, and led the panel alongside joint chairmen Alain and Michel Jr. They were joined by Brian Turner, James Martin, as well as previous winners Sat Bains (1999 scholar) and André Garrett (2002 scholar) and Clare Smyth.

The winner was announced at a glittering awards ceremony at The Mandarin Oriental Hyde Park, London.

The winning chef receives £6,000, and an invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for up to three months. This is in addition to an impressive list of prizes and culinary experiences provided courtesy of our sponsors.

Librije’s Atelier Shares 100 Unique Recipes on Gastronomixs

Restaurant De Librije*** has built up a wealth of amazing recipes and preparations during its 25 years of existence. Many of these recipes are still used on a daily basis in Librije’s Atelier, Jonnie and Thérèse Boer’s cooking studio. They believe in sharing knowledge, even outside the Atelier, and this prompted them to hold a number of photography sessions in recent months. As of today, you can find 100 of Librije Atelier’s unique components on Gastronomixs.com!

‘I am delighted to make this contribution towards Gastronomixs’ ambitions to create a global platform, as sharing and conserving knowledge is vital to our profession,’ says Jonnie Boer.

Jonnie Boer developed a unique and recognisable style, is famous in global gastronomy, and is therefore often featured in rankings of the best restaurants or chefs in the world. Many chefs have tried to imitate his cuisine, sometimes coming up against counteraction from Boer. ‘However, Jonnie is not necessarily opposed to sharing his knowledge. In fact, he even asked us how he could best use his knowledge to contribute to the professional training of the next generations of chefs,’ according to Jeroen van Oijen, one of the two founders of Gastronomixs.

‘Never before have we shared so many of our recipes in one place online,’ says Jonnie Boer.

Amazing simplicity

One big surprise is how simple the majority of the preparations are to make. Boer’s cooking style focuses on the ingredients and the flavours, often resulting in short and simple recipes that are nevertheless positively spectacular! Examples include: ‘Smoked caramel sauce’, ‘Swollen brandied raisins’, ‘Fried avocado with ponzu’, ‘Piccalilli egg yolks’, ‘Celeriac stock’ and a number of sweet-and-sour preparations. These are components that all chefs, regardless of skill level, can work with.

>>> Click here to see an overview of all components submitted by Librije’s Atelier! <<<

‘The principle behind Gastronomixs is fantastic. You click on an ingredient and are immediately shown how you can use it. It also discourages imitation, because you have to think about how you will combine components,’ says Jonnie Boer.

Building blocks for your own unique style

So will all chefs now try to imitate De Librije? Not at all! What makes Gastronomixs unique is that it offers inspiration in the shape of partial preparations called components. Think of it as Lego^© for chefs. The 100 preparations submitted by Librije’s Atelier will be added to our database containing over 4,100 existing components. With all those individual recipes, it is practically impossible to replicate dishes. This means there are thousands of building blocks for people to create their own unique styles.

About Gastronomixs

Gastronomixs was designed to simplify the culinary creative process. Gastronomixs is now approaching its seventh year of online operations, and has over 27,000 members. To view everything available on the platform, you must have an account. We offer two week’s free access as standard. If you’re hooked after those two weeks, you can purchase a paid membership for €7 per month or €70 per year.

More information: Gastronomixs.com

Koppert Cress Introduces Melissa Cress!

Koppert Cress introduces Melissa Cress! Melissa Cress is a beautiful aromatic blend of mint flavour and has, when crushed, a subtle lemon fragrance reminiscent of lemon zest. Use in combination with sweet products such as crustaceans, molluscs and white fish, vegetables such as pumpkin, sweet potato, fennel, citrus & sour apple. Also suitable for Asian-related dishes and in combination with heavy flavours such as lamb, cheese or game. Melissa Cress is a useful ingredient to add flavour & aroma to (sparkling) water or beverages.

Melissa Cress is the young seedling of Melissa officinalis. The botanical name Melissa is derived from the Latin word for bee, due to the lavish amount of nectar found within its flowers. The species is native in Southern Europe and the Mediterranean to Central Asia, but has spread as an alien species throughout the rest of the world. This plant is also called lemon balm or more commonly balm mint. It is a perennial herbaceous plant and part of the mint family. The leaves of the fully-grown plant have a mild lemon scent similar to mint.

Koppert Cress is constantly looking for natural and innovative ingredients, which chefs can use to intensify the flavour, aroma and presentation of their dishes. Products that meet the increasingly stringent demands of restaurants across the globe. Cresses are freshly germinated seedlings of 100% natural aromatic plants. These plants provide freshness and intensity of taste and aroma that is almost exclusively found in young plants.

The Six Roux Scholarship Finalists are Announced

After the exciting regional finals in London and Birmingham, the Roux family is delighted to announce the names of the six chefs who will compete for the title of Roux Scholar 2019 on 1st April 2019.

Judging in London, at University of West London, Michel Roux Jr said: “Amazing standard. Every year it just gets better and better and the correctness of the cooking and the seasoning was beyond reproach.” Many of the judges were impressed by how evident it was that the chefs had practised their dishes over and over. James Martin said: “They’d all practised, practised, practised, and you can tell. Those who’ve practised have really nailed it.”

Two of the finalists come from The Ritz, Spencer Metzger, who competed in Birmingham, and Ryan Baker, who competed in London, both of whom entered for the first time this year. Ryan said: “I’m ecstatic that I got through. I’m really excited about taking the next step. I practised on all my days off, over the last couple of months – practised, practised, practised, and it really paid off.”

Meanwhile, Olivia Catherine Burt from Claridge’s also entered for the first time this year. “I’m super-excited. It’s a really big achievement. I practised from the moment I heard I’d got through. It’s always quite difficult work and practising. I’ve had lots of support from my head chef Martyn [Nail] and also Matt [Starling] from when I worked at Fera.”

Meanwhile in Birmingham, some of the chefs struggled to cook their dishes and the mystery box dessert within the time given. Judge Angela Hartnett said: “My advice would be to future entrants: when thinking about the paper entry, save time for the dessert.”

Chairman Alain Roux said: “There was a level of complexity in a lot of the dishes, which cannot be easy to execute at that level. The result was that the desserts were not so well-executed and they should have properly cooked and poached the fruit.”

Facts about the finalists:

• Michael Cruickshank was in the national final in 2017, and the regional final in 2016 and 2018.
• Two of the finalists, Ryan Baker and Spencer Metzger work for The Ritz, in Chef John Williams’ Brigade.
• Olivia Catherine Burt is the first female finalist since Sabrina Gidda in 2014 and 2015.
• Five out of the six finalists have got through on their first time of entering the competition: Ryan Baker, Olivia Catherine Burt, Adam Harper, Spencer Metzger and Lewis Linley.

The finalists were chosen following two regional finals, which took place on Thursday 14^th March 2019 at the University of West London, Ealing, and University College Birmingham.

Judges

In Birmingham: Alain Roux, Brian Turner, Simon Hulstone (scholar 2003), Angela Hartnett.

In London: Michel Roux Jr, Sat Bains (scholar 1999), Rachel Humphrey, James Martin and André Garrett (Roux Scholar 2002).

The challenge

This year’s challenge was to create a recipe to serve four people using one short saddle of hogget, weighing between 1.8kg and 2.2kg (bone-in, breast removed, without kidneys) and using four hogget kidneys (whole, suet removed); together served plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of them had to be a potato rösti and the other to be a garnish/accompaniment of their choice. A sauce had to accompany the dish. Competitors had 2½ hrs to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day.  

The 2019 mystery box

The brief was to prepare a dessert for four people using the ingredients supplied.
One ingredient could be omitted but at least 50% of the following ingredients had to be used:

Quotes from the chairmen:

Michel Roux Jr: “Amazing standard. Every year it just gets better and better and the correctness of the cooking and the seasoning was beyond reproach.”

Alain Roux: “There was a level of complexity in a lot of the dishes, which cannot be easy to execute at that level. The result was that the desserts were not so well-executed and they should have properly cooked and poached the fruit. All of the chefs showed an impressive level of skill. We would expect more simplicity next year. They need to improve their palate and need to taste their food.”

Comments from Birmingham judges:

Simon Hulstone: “You’ve got to factor in that if you’re not cooking in your own kitchen you should add half an hour to your preparation and cooking time. It meant that some struggled in the time given.”

Angela Hartnett: “One of the guys who went through had produced one of the best sauces I has even tasted in this competition. My advice would be to future entrants: when thinking about the paper entry, save time for the dessert.”

Comments from London judges said:

Sat Bains: “It’s a really good year – I’m impressed. It’s always difficult under pressure. It’s a really strong year and I enjoyed tasting all the food.”

James Martin: “They’d all practised, practised, practised, and you can tell. Those who’ve practised have really nailed it.”

National final – Monday 1^st April 2019

The six finalists will compete for the title of Roux Scholar 2019 in the final, which takes place at Westminster Kingsway College, London. This time the recipe details will be a complete surprise; 30 minutes before the start of the competition the finalists will be given the recipe and ingredients for a main dish, either classic or modern and given three hours to prepare and present it to the judges.

Acclaimed Australian chef Peter Gilmore will join the panel of judges as Honorary President, alongside joint chairmen Alain and Michel Jr. They will be joined by Brian Turner, James Martin, Clare Smyth as well as previous winners Sat Bains (1999 scholar) and André Garrett (2002 scholar).

Walter Rose & Son Celebrates the Biggest Loser for National Butchers Week with Rump Steak and Chicken breast promotion!

Since January 1^st 2019, eight of the team at Walter Rose & Son have gone on a fitness and weight loss offensive.  The long hours and irregular eating times were taking their toll and all of them realised they needed to act quickly to lose weight, increase their fitness levels and feel better about themselves. Collectively the team has lost over ten stone, but they’re not stopping there with the final weigh-in on the 3^rd April, there’s the top prize at stake!

Jack Cook, Director at Walter Rose & Son said

“The team and I have made a collective decision to better look after ourselves. Fitness and wellbeing must be prioritised in our work life.   We have very much enjoyed the camaraderie of our ‘Biggest Loser’ campaign so far and we cannot wait to reward the winner with a top prize of £100 at the beginning of next month.”

Head of Manufacturing Room Bradley Hall (age 23) has lost an extremely impressive three stone since January 1^st and he has really enjoyed taking part in the ‘Walter Rose Biggest Loser’ challenge.

Bradley said

“It’s been so much better eating less processed food has really brought team together.  I have been eating a lot of fresh lean meat, veg and eggs from our supplier Castlemead Poultry.  I plan to carry this on past the end of the of the month, start weight training and continue my new healthy lifestyle for good.”

Naicin is essential for the conversion of protein, fat and carbohydrate into usable energy.  One chicken breast contains more than the recommended daily allowance of niacin, so has been the Walter Rose slimmers’ go-to foodstuff for the last two and a half months with great results!

They have also elected to eat grilled Stokes Marsh Farm rump steak (with the fat off) as it is an excellent source of high-quality protein and has double the amount of carnocine than chicken.  Beef also provides a large source of L-carnitine, an amino acid that occurs naturally in meat.

According to a systematic review and meta-analysis of nine randomised controlled trials in a study carried out by Nutrition Advance, subjects using L-carnatine supplementation lost “significantly more weight” than the control group.

Additionally, beef also contains vitamin B12, only available from animal foods.  This vitamin also has a wealth of benefits that include skin improvements, positive mood, better sleep and neural regeneration – All factors essential to general wellbeing and improved fitness.

To further-celebrate the team’s weight loss achievement, Walter Rose & Son is running a promotion on chicken breasts and rump steaks for the duration of National Butchers Week 11-17^th March.  Retail customers of Walter Rose & Son will enjoy catering trade prices on Creedy Carver chicken breasts and Stokes Marsh Farm Rump Steaks.  This will hopefully encourage customers to think more carefully about their diet and make healthy choices for fitness and wellbeing as the Walter Rose team have done.

www.walterroseandson.co.uk