Produced in collaboration with BPEX, the beef and pork specialist, Pork – The Meat For All Seasons features 24 recipes contributed by chefs including Alan Paton, Steve Reynolds, Tim Fletcher, Darren Clemmit, Mathew Shropshall and Steve Munckley.
Each recipes reflects one of the four seasons, featuring vegetables and produce found at that time of year. The book also includes information on the many pork cuts available and gives advice on sourcing Quality Standard pork.
Tony Goodger, BPEX foodservice trade manager, said sourcing Quality Standard meat was vital in promoting traceability, a notion becoming increasingly important to consumers.
“Customers are becoming more discerning about the origin of food they eat, in particular meat,” he said. “Putting pork on the menu all year round is easy thanks to its versatility and readiness to accept flavours and complimentary ingredients. This book will inspire chefs to enhance their menus by teaming Quality Standard pork – from the knuckle through to the neck – with foods from the changing seasons, adding to the dining experience for customers and above all, their profitability.”