Celebrity chef John Torode of Smiths of Smithfield talks to flavour magazine about ‘Beef’
Posted by EatOut on November 27, 2008
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flavour catches up with owner of London restaurant Smiths of Smithfield at the launch of his latest book John Torode’s Beef.
f: Was your decision to write about beef in any way prompted by the return to more traditional British cooking?
J.T: The whole point of Beef is really trying to celebrate the greatness of Britain. The idea of the book is for people to understand a single great subject – beef seems to be one of those extraordinary ingredients that everybody is scared of. People are now happy to go and ask for a different type of apple but we are much less adventurous when it comes to the different cuts of beef. I wanted to demystify the subject a little bit and make it more exciting.
f: You have emphasised in the book that good food should be accessible to all – how did you try to achieve this when putting the book together?
J.T: Everybody should have the right to eat good food. What I’ve done with the book is to take it from the really basic to the quite complicated, and from ingredients which are expensive such as fillet for beef Wellington down to cuts like shin which are really cheap and make the best curry.
f: You mentioned supermarkets sometimes use misleading labels when it comes to meat – would you always advocate using your local butcher instead?
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