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A BETTER BUTCHER

12th December 2007, 4:29pm

One word says it all when it comes to getting the best out of your butcher, according to Nigel Tottman, MD of award-winning butchers Nigel Fredericks. Communication.

And he should know. His family firm was named National Catering Butcher of the Year for the second time in 2006 and is renowned throughout the industry for its quality, customer service and 'safe food'.

"If you are a caterer, the key is communicating your needs and making sure they are realistic," he says. "Problems occur when there is misinterpretation, especially when it comes to cuts as there are different variations across the country and the world.

"The starting point of communication is price. If a chef is honest about that, 9 times out of 10 a supplier will be able to match product to price. If a chef is on a more modest budget, the meat will most likely be imported. If it is Scottish or from the UK in general, it will be more costly. It's best to agree in the beginning.

"Most establishments buy fillet, sirloin, ribeye and rump and that's it, while those with a larger budget might also buy in cuts such as Cote de Boeuf, a rib steak on the bone. But each chef will know his or her own GP targets and how much they can charge."

From humble beginnings in 1890, located in North West London, Nigel Fredericks has grown over time into one of the UK's finest suppliers of meat, poultry and game. Managed by the same family today, the firm still provides only quality products, although now it operates from state of the art, climate controlled facilities.

The factory includes a dry aging room for vintage beef and a development kitchen for running demonstration days for up to 30 people. A typical day includes a tour of the factory, followed by a butchery demonstration to highlight great ways to use different cuts of meat.

Nigel Fredericks may be a large supplier but the firm still believes in providing good old fashioned pearls of wisdom and is happy to guide caterers through the process of buying meat. "It comes down to being knowledgeable," says Nigel. "If chefs are not specific, they can end up being disappointed with what they receive. Knowing the terminology is a real breaking force.

"On top of guiding clients through an order, we also help develop new and exciting dishes. Our highly trained and experienced butchers and developers are always ready and willing to provide expert advice and access to our facilities to ensure clients remain ahead of the competition."

For more information visit www.nigelfredericks.co.uk or call 0208 905 9005 (Mon-Fri 8am-5pm).

Heinz Foodservice, home of HP Steak Sauce, teamed up with Nigel Fredericks to provide a guide to buying steak. For more information on Heinz Foodservice log onto www.heinzfoodservice.co.uk or call the free customer care line on 0800 57 57 55.

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