Craftwork

The Golden Apron Awards, dinner at the Crafthouse and Part 2 of The Perfect Venison; and a very special ingredient from France.

Over the past week, we’ve seen the arrival of some excellent game and poultry, as well as our incredible La Poule Noire D’Astarac – all of exceptional quality and sourced from the best farms and suppliers from across the UK and Europe. At Wellocks, we work hard to source and secure the very best products for our customers and we are proud of our relationships with the wonderful suppliers that we find. It also underlines the fact our meat is sourced responsibly and treated with great respect.

Last Monday, we sponsored and attended the Golden Apron Award 2015, organised by innovative Michelin-starred chef James Mackenzie of the Pipe and Glass Inn. An exceptional event, created to support young talent in our industry. We were proud to be invited to be a part of this, and share with James and the Yorkshire Wolds Cookery School a passion for making this event a success – especially since events that support raw talent are rare.

Tasting the winning dish was a treat  – herb-crusted pork, black pudding bon bon and squash purée. It was the undeniable star of the evening, highlighting our passion for exquisite taste and flavour. One fellow guest commented how some years ago humble pork would have never been included as main gourmet ingredient and presented as a winning entry – but as innovation has proven, pork is now as desirable as braised beef. Our biggest congratulations to the triumphant winner Kurtus Auty. The full news article can be read here.

On Wednesday, we filmed the much anticipated Part 2 of our search for The Perfect Venison at the Crafthouse restaurant in Leeds. Following on from the search for the perfect ingredient part 1 with James Wellock and Lee Murdoch, the venison from the shoot had been hung for two weeks and was ready for Crafthouse executive chef Lee Murdoch to create a spectacular four-course dish showcasing each part of the venison in its best form – fillet, shoulder, leg and loin.

Witnessing the spectacular craft that went into turning this venison into the perfect dish was exciting and there was an alluring buzz in the Crafthouse kitchen – with a team of extremely talented sous chefs working on every dish and driven by pure dedication, love and skill. These guys don’t just do it well, they do it outstandingly well.

Both James Wellock and Lee Murdoch played a major part in the search for the perfect venison, and this evening of delicious food proved to be a perfect conclusion. We’re looking forward to watching the final edit which will be posted over the course of this week.