Staff members at James Martin’s Manchester restaurant have become the first in the North West to be trained in meat knowledge and quality.
More than 15 front-of-house employees and chefs took part in AHDB Beef & Lamb’s Meat Education Programme to expand their knowledge of the industry, including different breeds of beef and lamb, cuts and supply chain development.
The free programme was developed by the levy board to address the lack of accessible training for meat industry professionals.
“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,” said James Martin, owner of James Martin Manchester.
“Through AHDB Beef & 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, businesses development manager for AHDB Beef & Lamb and project leader of the Meat Education Programme, praised the restaurant for their move in developing their knowhow.
“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,” he said. “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, 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.
“Through AHDB Beef & Lamb’s Meat Education Programme, James Martin’s restaurant staff are taking an opportunity to learn from various aspects of the meat industry, which not only allows them to deliver excellence in terms of service and quality for their customers, but provides them with a transferable skill and formal qualification.”
Pugh said that he hopes the training delivered at the restaurant will help staff understand the quality of the product provided by ABP. “We at ABP are always keen to show our customers just how high the quality of home-grown beef is a part of our exceptional customer service package – whether that be supporting in the development of meat knowledge of hosting a gate-to-plate day to see the supply chain in action,” concluded Pugh.