1st Mar 2012 - 00:00
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Abstract
Jeremy Lee, head chef at Quo Vadis in London and mutton enthusiast Andrew ‘Farmer’ Sharp are teaming up to demonstrate the top quality and versatility of Renaissance Mutton at a special event next week.
The event, which will take place at the refurbished Quo Vadis, will include a butchery demonstration by Andrew Sharp, who will educate guests on the fine art of maturation using two Renaissance Mutton carcasses of different aging processes.
Jeremy Lee, a member of the Academy of Culinary Arts, will prepare an inspired mutton lunch for our guests, featuring Renaissance Mutton.
Presentations will also be made by chairman of the Mutton Renaissance Club, John Thorley, OBE and director of the Academy of Culinary Arts, Sara Jayne Stanes OBE.
The day will provide an opportunity for all involved - from producer to chef - to exchange ideas to build upon the growth of the market for Renaissance Mutton.
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