Trainee chefs team up to learn more about renaissance mutton

Key speakers included chairman John Thorley OBE and director of the Academy of Culinary Arts, Sara Jayne Stanes OBE. Steve Powdrill, national selection specialist from EBLEX, also took to the stand to explain the importance of the work done on the farm to ensure the animals are bred to the right specification to meet the needs of chefs and their customers. Using a 'virtual sheep', Powdrill showed how the conformation of the sheep has an impact on the final eating quality. He said: "I work closely with farmers to help them understand what consumers want from their meat, and how their rearing methods play a vital role. To do this we take farmers to a local abattoir to show them the differences in the carcases once slaughtered. "It's only then that the farmers get a real understanding of what the consumer wants, i.e. the ratio of fat to lean meat, and how this can be put into practice on the farm. It's like piecing a puzzle together – the whole supply chain needs to work as one to get the right results." Butcher Joe Collier from Eastwoods in Berkhamsted, Hertfordshire then showed the students how a whole side of mutton can be used to create a range of dishes that are best cooked long and slow. He said: "Mutton is a popular product in our store but our customers do tend to need some advice about the best way to cook it. We welcome questions because we wouldn't want customers to be unsure and ruin a potentially great meal." Next up Rob Kirby, chef director at Lexington Catering, gave a cooking masterclass showing how to make a mutton stew and encouraging students to help him throughout the presentation. The open event, which took place earlier on this month, also marked the launch of 'The Student Chef Mutton Renaissance Challenge 2010'.