Great Yorkshire Beef is a hit with Leeds Fashionistas - Harvey Nichols supports local farmers by Beefing up Menu

Posted on: Jul 02 2012

 

Premium Yorkshire beef is taking Leeds’ food lovers by storm as customers dining in Harvey Nichols’ upmarket Fourth Floor Cafe can now get a flavour of top quality beef produced by Yorkshire farmers.

The finest quality, ethically reared beef, now on the menu in Harvey Nichols Leeds, is at the heart of what John Penny and Sons, Bolton Abbey Estate and Russell Hume work tirelessly to achieve for Harvey Nichols’ customers.

John Penny and Sons, Yorkshire-based farmers and meat wholesaler, has worked alongside Stephen Crabtree of the prestigious Bolton Abbey Estate for many years, selecting the finest quality Hereford cross beef cattle to raise on their farm in the heart of Yorkshire’s Aire Valley.

Renowned for the great pride it takes in raising animals in a traditional manner, John Penny and Sons raises its livestock on natural feeds to ensure superior quality produce. This value has formed the basis of the company’s Meat Crusade, a campaign to encourage the public to vote with their feet and get behind their high street butcher over purchasing mass-produced supermarket meat. The campaign has received overwhelming support from respected names in food, including Jay Rayner, Tom Parker Bowles, Rosemary Shrager, Joanna Blythman and Brian Turner.

Maintaining the traditions and skills of a local butcher is vital to Russell Hume, one of the UK’s leading meat specialists, which provides quality meat to upmarket restaurants and hotels. To ensure maximum succulence and flavour, Russell Hume matures the beef for 35 days before it reaches the plates of Harvey Nichols’ diners.

John Penny, 8th generation farmer and owner of John Penny and Sons, said: “We are delighted that a well-known restaurant, one famous for its excellence and quality, is selling our ethically-reared meat”.

Providing a great quality of life for their animals is a core principle of John Penny and Sons and during the summer months, their cattle and sheep graze in 250 acres of farmland and are always allowed the space and freedom to act as if in a herd or flock. John adds: “Not only is animal wellbeing important to us but we strongly believe that stock which has had an enjoyable, natural and stress free life, is the key to superior meat.”
 

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