NEWS / UPDATES / EVENTS

June 2016
LAVERSTOKE PARK

Solent Butchers are proud to be working with Laverstoke Park, producing Buffalo Mince Patties with meat sourced from their herd of over 1,500.

Water Buffalo originally descend from Asian Buffalo, like those in India and Pakistan. They are called Water Buffalo as in the wild they inhabit swampy, wet areas. They are tame, friendly and curious animals.

At Laverstoke, the Buffalo are reared in large straw bedded yards, or grassy paddocks, the young buffalo are fed on a completely natural diet of hay, straw, a blend of GM free cereals or grass from clover rich pastures. Every attention is paid to the animal’s welfare. Buffalo meat is a tasty alternative to beef, full of flavour and tender. It can be prepared much the same way as beef without special handling.

CONGRATULATIONS BRIGHTON UNIVERSITY

Solent Butchers would like to offer their congratulations to Jean Piper and all the Catering Staff at Brighton University for finishing second in the Sustainable Education category for the Footprint Awards which have become synonymous with best practice and dedication to sustainability.

We are proud to have helped the University achieve this award and look forward to continue to offer our support into the foreseeable future.
May 2016
OUR RANGE OF MINI JOINTS

Introducing our 3-in-1 menu solutions. So many perfect tasty and exciting menu options. Serve as a joint, create a dish to share, start or as a tapas.
TOPSIDE MINI ROAST WITH MUSTARD CRUST

Roasted Topside of Quality Standard English Beef, coated with a mustard crust and served with pan gravy, mini sauté potatoes and peas.
PIRI PIRI TOPSIDE MINI ROAST

Piri Piri glazed mini joint of Quality Standard English Topside of Beef, served with vegetable rice and green salad.
TOPSIDE MINI ROAST WITH LEMON, HONEY AND HORSERADISH SAUCE

Thinly sliced Topside of Quality Standard English Beef, glazed with lemon, honey and horseradish and served on a bed of Bulghur wheat salad.



ROAST LAMB RUMP WITH POTATOES, ASPARAGUS AND MINT

Quality Standard English Lamb Rump roasted with new potatoes, asparagus and a mint dressing.
LAMB RUMP WITH SUN-DRIED TOMATOES AND FETA

Roasted Rump of Quality Standard English Lamb, dressed with sun-dried tomatoes and finished with Feta cheese. Served with potato wedges and a green salad.
CITRUS LAMB RUMP WITH WHITE BEAN PURÉE

Quality Standard English Lamb Rump marinated in fresh herbs and lemon. Roasted, sliced and served with a warm white bean purée, finished with ground paprika and freshly chopped parsley.


April 2016
FACILITY EXTENSION - THE STORY SO FAR...

With our business continuing to grow, we are pleased announce exciting expansion plans at our Portsmouth site. We are adding a two storey extension to the front of our Dundas Lane factory. Construction is now well underway, the ground floor will house a new poultry cutting room and a dispatch fridge for finished orders and the first floor will be used as a dry goods store. Completion is due by the end of July this year.
March 2016
OUR BRANDS - SOUTHERN PRIDE

The excellent quality of local products and environmental issues such as food miles are just two of the reasons why we developed our Southern Pride Range that you can serve with pride and confidence.

Full traceability, sustainability, provenance and our commitment to animal and farm welfare assurance schemes supporting local farmers wherever possible are key to maintaining these goals.

A range of products where quality is not defined by the cut of meat but the whole Supply Chain that supports it. From the farmer to the delivery driver every step of the production process is handled with the utmost care and attention to detail.


OUR BRANDS - SOLENT SELECT

Teaming up with our supply partners, we have been able to create a bespoke range of Burgers and Sausages made on site which is being continually developed and expanded that will add variety and interest to your menu.

Sausages are now a must item on any menu with customer’s demanding true quality and a high level of expectation. We are proud of the awards that we have achieved producing a quality Fresh Sausage that appeals to our wide-ranging customer base.

Our Bespoke Range of fresh and frozen Burgers, from our award winning prime Beef Burger through to Buffalo, Lamb, Pork and Venison, we cater for all for all needs and occasions.

February 2016

WORLD RENOWNED ABERDEEN ANGUS BEEF

Traced right back to the middle of the 18th century Aberdeen Angus Beef has been regarded as arguably the most prestigious cattle breed throughout the world, renowned for producing beef with an unparalleled reputation for superior eating quality driven by heavily marbled meat cuts.

Certified Aberdeen Angus cattle from registered pedigree sires are hand selected from designated Farm Assured farms within 50 miles radius of Guildford. Hanging the meat carefully on the bone, our suppliers cut and trim to our exact specifications to ensure only the highest-class cuts are included.

The Beef is aged for a minimum of 21 days which will ensure that the Black Angus Beef maintains an unparalleled reputation for superior eating quality driven by heavily marbled meat cuts.

Image courtesy of Aberdeen Angus Cattle Society
DRY AGED BEEF

Aged on the bone for 28 days in a dedicated fridge, our Farm specific Beef offers superb flavour and texture as well as flexibility. Expertly prepared by our skilled butchers we offer a product that you can serve with pride and confidence.


January 2016
OUR SOCIAL RESPONSIBILITY

Solent Butchers remain committed to supporting the local and surrounding communities both in terms of minimising our impact on the environment and as a supporter of local businesses causes and employment.

We are an active supporter of local charities and continue to support the League of Friends, Portsmouth Hospital’s Rocky Appeal, Rowans Hospice and are a registered ‘Business supporting older people fund (BSOP) in Hampshire’.

The company continues to work with the local employment agency to offer placements under the Work Experience Scheme as well as being a keen supporter of Apprenticeships, giving young people the opportunity to start and progress their careers developing their skills, knowledge and confidence. We have created two Apprenticeships during the last twelve months.
FANTASTIC FUNDRAISER

We were extremely pleased to be able to support the QA Hospital Portsmouth charity fundraiser, General Manager Steve Jones reported an amazing final total of £1891, raised from the Meat Hamper Raffle and Cake Sales.
December 2015
BAXTER STOREY FOOD FILE AT ORDINANCE SURVEY

Solent Butchers were delighted to have supported Baxter Storey at one of their Regional Supplier Days, this was held at Ordinance Survey in Southampton. We took the opportunity to highlight our commitment to using locally sourced products and providers, with a Christmas themed display.

“To our generous suppliers -Thank you all so much for your support and professionalism in presenting all of your wonderful wares!”

Gav Roche, Baxter Storey
November 2015
'AWESOMELY BLOODY FANTASTIC'

Our Sirloin ‘on the bone’ is aged for 21 days in a dedicated fridge, this farm specific Beef offers superb flavour and texture. Expertly prepared by our skilled butchers and supplied to The Clarence at Whitehall. Served with beef dripping roast potatoes, seasonal greens, double egg Yorkshire pudding, beef gravy and homemade horseradish and carved at your table in the breathtaking Tin belly dining room complete with glass ceiling.
British Sausage Week

To coincide with British Sausage Week, Solent Butchers have launched three tasty, new, exotic flavoured bangers, Pork, Spiced Apple with Black Pudding, Pork, Spring Onion with Smoked Bacon, and Pork, Apple, Chilli with Leek.
October 2015
BEEF AND LAMB MASTERCLASS

Solent’s Butchers recently hosted a Beef and Lamb Masterclass. Nine head chefs from Young’s attended the event held in conjunction with our colleagues from AHDB at the Young’s Food Development and Learning Centre in Wandsworth this month. Master Butcher Martin Eccles demonstrated cuts, new and more familiar, from a leg of beef and whole lamb.
The chefs had the opportunity of preparing and cooking new cuts from a shin of beef and shoulder of lamb and challenged to go back to their pubs and develop new recipes using the new products.
GAME MASTERCLASS AT YOUNG’S FOOD DEVELOPMENT KITCHEN

We hosted a Game Masterclass at Young’s Food Development Kitchen on the 3rd October. This was presented by our suppliers Chris and Peter Sole from Blackmoor Game (pictured here) who gave a masterclass in preparing venison, rabbits and game birds to the Exec Chef team and a group of head chefs. After an informative demonstration, the chefs had the opportunity to have a go themselves at preparing some Rabbit and Venison.
September 2015
FRESHER’S DAY AT WINCHESTER UNIVERSITY

David Putt (pictured left), sales director at Solent Butchers attended the annual Fresher’s Day at University Winchester. We were pleased to once again support this year’s Fresher’s Day at the University of Winchester and introduced the new students to the catering facilities with samples of our sausages and burgers.
The University takes great pride in offering a menu using Red Tractor, Organic and Free Range meat products all of which we have been supplying to them for the past 5 years.
July 2015
HC3S -
‘LACA’ CATERING BUSINESS OF THE YEAR 2015


Solent Butchers would like to offer our congratulations to all the staff at HC3S on their achievement in winning The Catering Business of the Year Award at the recent annual LACA (Local Authorities Catering Association) Conference & Exhibition. We are proud to be associated with HC3S and thrilled to have contributed as an existing supplier in helping HC3S to achieve this highly sought-after accolade.
June 2015
CHEFS HEAD TO FARM

We recently organised a site visit by a group of Head Chefs to our Turkey supplier, Grove Smith, who are based near Braintree in Essex. The tour gave the Chefs an insight into the care and passion third generation farmer William Grove Smith has in the rearing of the birds, including feeding them with home grown wheat and processing them for supply, on the family’s 700 acre farm.
CONGRATULATIONS PORTSMOUTH UNIVERSITY!

Solent Butchers would like to offer their congratulations to Nick Leach and all the Catering Staff at Portsmouth University in achieving the Good Pig Award and a Two Star rating from the Sustainability Restaurant Association.
We are proud to have helped the University achieve this award and look forward to continue to offer our support into the foreseeable future.
May 2015
PORK - THE JEWEL IN THE CROWN

A Solent Butchers Masterclass held at the Crown in Chertsey – on this occasion the star of the show being Pork. The audience, along with some unsuspecting customers, were guided through the preparation of joints with their popular cooking methods followed by enjoying a platter of selected cuts and pork products. The successful evening was hosted in conjunction with Aspinal’s Cider - which accompanied the platter perfectly!
April 2015
QSM AWARDS – SOLENT BUTCHERS ‘HIGHLY COMMENDED’

Our ‘Southern Pride’ Sirloin Steak wins ‘Highly Commended’ award at the recent QSM Awards ceremony.

We launched our ‘Southern Pride Beef’ brand in 2006. the beef is selected from assured farms which use traditional farming and finishing methods. The animals are fed on grass during summer months and on a natural forage-based diet during the winter.

The brand was extended in 2014 to include dry-aged beef on the bone which produces tender and flavoursome Fillet, Rib Eye, Rump and the award winning Sirloin steak.
OUR TASTY ‘WRAPS’ PROVE TO BE A BIG HIT AT VERIZON STAFF INFORMATION DAY

Solent Butchers were pleased to attended the Verizon Enterprise Solutions Staff information day in Reading, where we prepared tasty pulled pork wraps for the attendees throughout the day in our role as supplier of meat and poultry products to Verizon, who have Baxter Storey as their catering provider.
March 2015
SOLENT BUTCHERS ‘SHOWCASE’ AT BAXTERSTOREY REGIONAL SUPPLIER DAY

Serving their sites in and around the south as a nominated supplier to BaxterStorey - the UK’s leading independent contract catering service provider - Solent Butchers were delighted to supported one of their Regional Supplier Days held at the B&Q Support Centre in Southampton. We showcased our extensive range of products and information to BS Head Chefs from the area, highlighting our commitment of using locally sourced products and providers.
DUKE ON THE GREEN BUTCHERY

An evening centred on our Master Butcher demonstrating taking a side of beef and cutting it down to more familiar, and not so well known, steaks with each step being explained by Simon Cristofoli, Company Director.

The event was well supported by the Duke on the Green’s enthusiastic customers who enjoyed a three course meal starting off with a British Charcuterie Board and the main course being chosen from one of the different steaks produced from the demonstration, dessert and each course accompanied by specially selected wines chosen by the host’s Wine Ambassador.
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