Now chefs are being given the chance to gain an in-depth knowledge of their meat supply chain and how to get the best out of it at a training course being run by the British Pig Executive (BPEX).

The courses run from October 2 to 13 and the first week will comprise two-day courses including farm and abattoir visits while the second week will be one day courses focusing on meat appreciation. They will include meat specification, food science, advanced butchery, tasting and supply chain focus.

The courses are carefully tailored to the needs of chefs in helping them gain a greater appreciation of the meat they are using - how to source and how to cut to make sure they get exactly what they want.

BPEX Foodservice Development Manager Richard Fagan said: "Last year's was a huge success and attracted chefs of all sorts so it will be a real benefit to anybody interested in good meat. They are bound to be very popular so anybody who would like to attend should get their name down fast."

Prices start at 3150 per delegate and anybody interested should get in touch with Karen Eaton on 01908 844114 or by email [email protected]. See website for further info www.mlcfoodservice.com

ThePigSite News Desk