Lancaster House Foodworks uses only the best quality local ingredients. To celebrate National Butchers Week, 12th to 18th March, Head Chef Damian Ng took a whistle stop tour around some of the best meat suppliers in the area.
Dry-Aged with Himalayan Salt
Udales in Morecambe have been supplying Lancaster House for over twenty years. Jason Myers, Sales Director, met us on site and gave us a peek inside their incredible Himalayan Salt Chamber. He went on to explain…
Himalayan salt is exceptional in terms of purity and its flavour-enhancing qualities. We use a 12ft wall of 1,000 hand–cut Himalayan rock salt bricks to dry–age the meat. Selecting only the best cuts, the meat is placed in the salt chamber to age. The result is a fantastic concentration of flavour.
Trimmed to Perfection
Just up the road, Damien visited Altham’s, again a long-standing supplier of meat to Lancaster House. We had a tour around their research kitchen where many of their recipes are developed.
Gordon, one of their experienced Butchers, showed us how to French Trim a rack of Lamb, making it look oh-so-easy. This cut is exactly what you can find on our Mixed Grill at Lancaster House.
Best Sausage in Britain
We ended our tour at Lakes Speciality Foods based in the village of Staveley. The village may be small, but this food supplier has, at various times, brought to its door some big awards, like Best Sausage in Britain and regular Gold awards for their sausage and bacon products.
Damien chatted about meat storage, best cuts and recipe ideas with the guys in the factory.
Foodwork’s Mighty Mixed Grill
Not for the faint-hearted, but there will be some of you out there with a appetite big enough to match our Foodworks Mixed Grill. In honour of our Lancashire butchers we present … 
Cumberland Sausage, Chicken Fillet, 6 oz Gammon Steak, 4 oz Minute Steak, Lamb Cutlet, Fried Egg, Chunky Fries, Bury Black Pudding and don’t forget the Gravy
To book a table to be served some of the finest meat in the country, call 01524 844822.
