Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Worldwide a new breed of butchers is taking the stage: the Boutique Butcher. Innovative entrepreneurs focused on restoring the craft to its former glory. With peerless quality they leave supermarkets in the dust. Meat is prominently on display and chef and butcher can tell you everything there is to know about where it came from.
Once a year, London’s Tobacco Dock transforms into a sort of Mecca for carnivores. Dozens of international chefs, sizzling grills and smokers smoking meat with a story, swinging bands, international butchers and locally brewed beer are the main ingredients of the yearly festival of meat called Meatopia .
A festival of meat in a time where scandals are stacking up and the world focuses more and more on vegetables? Founder Josh Ozersky is well aware of this and wrote a Meatopia manifesto. It states that only local and animal friendly meat from a sustainable origin, prepared on a wood or charcoal fire is allowed.
The focus on nose to tail products aims to make the visitors aware that there is more to an animal than steak and filet. Trying to convert meat lovers to vegetarianism is an impossible task, but motivating them to eat sustainable meat from head to toe seems a lot simpler according to Ozersky. Meatopia also takes place in New York.
Founded in 1876, butcher shop Victor Churchill in Sydney was taken over and thoroughly renovated in 2008, becoming the world’s most renowned meat retailer overnight.
The interior, having won countless awards, defies all the rules of the traditional butcher shop. There is no classic vitrine, but there is refrigerated, glass walled room which houses tenderloins being dry aged. No neon flycatchers but an entire wall of Himalayan salts that cleanse the air. Chalk boards spouting daily deals have been replaced with a glass bell jar holding the prized cut guarded by sixteen cameras, a sly reference to Louis Vuitton’s famous interior.
While the design certainly grabs your attention the most important thing at Victor Churchill is still the meat. The counter is loaded with artisanal meat products such as Jamón Ibérico de Bellota, prosciutto and Chorizo, being sliced by a restored Dutch Berkel cutting machine. The Barossa Chook chickens are being grilled in an imported French Labesse Giraudon rotisserie, and there is a wide selection of 26 day aged beef from grass fed cows.
Two women, both former vegetarians, handling carcasses and cleavers full time. Lindy and Grundy in Los Angeles is an extraordinary example of the boutique butcher.
Here they exclusively process whole animals, head to tail. All the livestock they use comes from five nearby farms.
Both ladies call themselves animal rights activists and for years they refused to eat meat out of principle. Eventually they caved to their ‘cravings’ and went back to eating meat. However, it had to be quality meat, from happy animals, not tainted with antibiotics or other chemicals, and they had to be local. Thus their sustainable butcher shop was born.
‘Making salami’s is our life’. The fact that Olympic Provisions employs a ‘head salumist’ might say enough about how serious they take charcuterie.
Olympic Provisions offers twelve different salami’s that are made not only with different ingredients, but also with different techniques. Techniques they use include fermentation, dry curing, smoking, emulsification, candying and poaching. All dried meats are aged on a natural and slow way. Those curious can join the ‘Salami of the month club’ they started. All the members get a different salami home delivered every month.
Aside from their salami production Olympic Provisions has over forty other products ranging from pork pistachio pâté to traditional German bratwurst. They offer everything in their two Portland restaurants. In there, they make charcuterie boards the same way other restaurants make wine pairings. They start with mild meats and progress to the more smoky and spicy variants.
‘Sommelier of meat’, is what they call Hendrik Dierendonck. Aside from owning a butcher shop after his father before him the Belgian butcher will open Carcasse , a tasting room and demonstration space for the meat fanatics, in early 2015.
Carcasse is slated to be a place where cooking clubs, businesses and the general public can get to know the butcher’s craft by means of workshops and tastings. But Dierendonck’s employees and chefs will use the new place to think of new products and recipes.
Like his father before him, Hendrik wants to use Carcasse to pass his passion for the butcher’s craft on to the next generation. That’s why he will use the tasting room to partner with schools. Aspiring butchers can use it to learn the tricks of the trade.
Butcher in heart and soul
Hendrik Dierendonck didn’t get the butcher’s spirit from just anybody. When his father passed the business to him, Hendrik took not only the business, but the entire Dierendonck philosophy centered on skill, transparency, quality and the experience. His three shops aim to use as much of the animal as possible, and use only the highest quality. Dierendonck’s unique specialty is the West-Flemish red beef from their own farm, a rare breed of cow and recognized local product.
Emre Mermer had grown tired of working in the banking world when he decided to follow his calling: becoming a butcher. In 2004 he started a butcher shop in the centre of Istanbul. Dükkan a butcher shop annex steakhouse by Emre is a logical result.
Slowly, without marketing jibber jabber or outside investments, Emre changed his butcher shop into an authentic restaurant that serves dry aged steaks: top quality meat aged differently and in varying qualities.
Glass door refrigerators age the meat in front of the customer. Mermer uses three quality labels: triple A, triple B and triple C. The meat is aged for a maximum of six weeks. Any longer and the meat would lose too much weight and become too expensive. The meat comes from cows giving ample space and time to grow out in the countryside.
Reserve you meats
While you can’t reserve your seats, you can reserve your meats. If you want the best quality triple A you need to reserve it at least three hours in advance. That’s how long the meat takes to cut.
Barbecoa is a barbecue restaurant and butcher shop in one. It’s located in the centre of St. Paul’s shopping mall in London and was initiated by the English chef Jamie Oliver and American barbecue guru Adam Perry Lang. The butcher shop prepared and processes all the meat used in the restaurant.
Meat lovers from London can visit the butcher’s shop to find the best meat Britain has to offer: poultry from small scale poultry farms in Essex, organic free range pigs from Surrey and beef from two selected slaughterhouses in Scotland and Yorkshire. Everything is bought whole and processed to the last gram. As a result, Barbacoa’s restaurant menu offers less well known cuts like braised pork cheeks.
The Barbacoa butcher’s shop takes dry aging a step further than most butchers. Instead of the customary 28 days they age the meat for a full five weeks, further intensifying the flavours.
Worldwide a new breed of butchers is taking the stage: the Boutique Butcher. Innovative entrepreneurs focused on restoring the craft to its former glory. With overwhelming quality they leave supermarkets in the dust. Meat is prominently on display and chef and butcher can tell you everything there is to know about where it came from.
Text: Chantal Arnts & Jord Althuizen | Video: Rainier van IJzendoorn