Alnwick butcher trains Crowne Plaza staff to be a cut above the rest
Staff from Crowne Plaza Newcastle-Stephenson Quarter are a cut above the rest when it comes to knowing their stuff about the local produce served up for diners, thanks to a training programme run in partnership with the hotel`s local suppliers.
The food and beverage team who provide service in Hawthorns brasserie and The GIN Bar are visiting local suppliers for hands-on training to learn more about the provenance and traceability of the food served up to diners.
The most recent visit was to Turnbull`s of Alnwick, who supply the hotel with quality meats such as Rib Eye steaks and gourmet burgers for the grills. The group was hosted by Mark Turnbull who runs the sixth generation, award-winning family butchers that was established in 1880.
Throughout the day, the team tried out butchery skills, were shown how various cuts of meat are prepped and had a go at making sausages. They also learned about the traceability and provenance of the meat as well as cooking methods to get the best out of the produce.
Chris Wood, head chef at Crowne Plaza Newcastle -Stephenson Quarter, says: `Using locally sourced ingredients is key to making the fresh and tasty dishes on our menu. Traceability and provenance of the food we serve is very important and there`s no better way to understand the produce we`re working with than to experience how and where it`s made.
`Working closely with suppliers and being so knowledgeable about the food and drink we serve is great for our diners too. As well as the kitchen team, the waiting staff also have a greater knowledge of the dishes and so they`re better equipped to provide help and advice for customers when making their choices.`
Mark Turnbull, who is also national chairman of the Q Guild which represents more than 100 award-winning independent butchers across the UK, adds: `The hotel staff have dedicated time to understand the production processes for our finest quality meats.
`They really know the cuts they`re working with so they can get the best out of our produce. It`s a pleasure to see that they`re as enthusiastic about our produce as we are.`
Crowne Plaza Newcastle-Stephenson Quarter works closely with local growers, butchers, fishermen, dairy farmers and distillers to source the fresh, regional produce that goes into every dish on the Northern British-inspired menu