Chefs and wholesale suppliers can follow the product from the gate to the plate, as opposed to buying through a game dealer. This enables them to pass on the provenance story to their customers, adding value to the top-quality produce.
Curtis Pitts now has the on-site facility to ‘dry-age’ whole carcasses and prime cuts to individual chefs’ specification.
A hugely popular cut now is a rack of venison, a table showpiece and a twist on a rack of lamb. Increased space allows Curtis to hang these specialist cuts making his product and service even more attractive to chefs as they reopen their restaurants.
The larder ‘state of the art’ rail system is the first of its kind in the UK. The rail also extends to a beam outside of the larder under a weatherproof canopy, this allows carcasses to be loaded on to the rail outside prior to entering the preparation room. The rail also has two, integrated transfer hoists, that make extremely light work of lifting carcasses on to the rail.
