Problems with produce are nothing new; King Hummurapi of Babylon banned the selling of weak and overpriced beer in 1750 BC. Nearly four thousand years later, only one thing has truly changed; it is still a question of buyer beware but now we have a responsibility to halt and repair the damage inflicted on the planet and it’s species.
Prior to these issues it was relatively simple; good husbandry led to good taste. Now we have to ensure that there is good husbandry that has no negative effect on the environment and that when dealing with wild species we must be aware of sustainability. In a nutshell we will play no part in species extinction.
Easier said than done! Our main port of call are our suppliers, it is only with their help that we can achieve our goals. Apart from the locally sourced specials where each local Head Chef contacts the producer directly, all the products at Brasserie are sourced with a few well chosen suppliers. The best way to show our credential is by showing theirs:
Fish: We get all our fish from M&J Seafood. They have just won the Sustainable Future award which is a good start. Through them we can ensure that our fish and shellfish are sourced responsibly from well managed and sustainable fisheries. Just to double check we use the Marine Stewardship list when planning new menus.
Meat: All our butchery comes from Aubrey Allen a butcher established in 1933. Again let their awards speak for themselves; Best National Catering Butcher, Ethical Butcher 2008, Best Free Range Pork and Poultry supplier 2008. Another thing that pleases me with Aubrey Allen is the close relationship they have with the farmers. Many butchers only view the meat, but fail to see the people behind it.
Veg: Vegetables are slightly different, we have split the country into three. If you want an idea of the vastly different characters we deal with, visit Wellocks and Fresh Direct web sites. Both produce quality but what a difference in approach
Cheese: Choosing cheese is a great pleasure made even better by dealing with Eric at Premier Cheese. There is little he does not know about cheese, and considering he is French, does not limit himself to France. It is Eric who sources our local English cheeses.