Restaurant staff develop meat knowledge on education programme
James Martin Manchester has become the first restaurant in the north-west to train staff in meat knowledge and quality through AHDB Beef and Lamb’s Meat Education Programme.
More than 15 members of front-of-house staff and chefs undertook courses in the programme to improve their understanding of beef and lamb breeds, cuts and supply chain development.
The comprehensive, free programme was developed by AHDB Beef and Lamb to address the lack of accessible training for meat industry professionals.
James Martin, owner of James Martin Manchester, said: “British beef and lamb are good quality products to have on menus and my staff and I want to share the great story behind home-grown beef and lamb with our customers.
“Through AHDB Beef and Lamb’s Meat Education Programme, my team can confidently share messages on provenance and quality, two factors key to helping customers enjoy their dining experiences and get the most out of their meat choices.”
Dick Van Leeuwen, business development manager for AHDB Beef and Lamb and project leader of the Meat Education Programme, said: “It’s fantastic to see the staff of James Martin’s Manchester restaurant dedicated to improving and specialising their meat knowledge.
“One of the key qualities restaurant staff must possess to consistently deliver a great customer experience is knowledge of the product to inspire diners and ensure repeat purchases. The knowledge the staff gain through the Meat Education Programme can help them deliver this experience.”
Elwyn Pugh, agriculture and sustainability manager for ABP, meat supplier to James Martin’s Manchester restaurant, also commented: “Everyone in the supply chain – from farm to fork – needs to ensure they have good product knowledge to help sell more red meat to make sure the industry remains profitable and the Meat Education Programme can help them do exactly that.”
You can find out more about the Meat Education Programme here.
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