In addition to ensuring a high standard of authenticity of their products, strict procedures are in place to ensure each product has the same standard their customers know and love, Tim recounts: “our finished product is where the good quality needs to be, but it starts from where we buy that product, then source it in our butchers, grade and asses it for each customer and their requirements. We examine them all and make sure our QC’s check it before it leaves the door, so we are always proud of every single product that leaves our doors”.
We asked Tim, what would you say is the most popular meat at Philip Dennis? “It changes with the seasons, we tend to find that in the summer the chefs are looking for something a bit lighter, maybe something Mediterranean. But for instance, I have one particular lamb cut, a lamb sirloin which can be done with Mediterranean veg in the summer, in the winter with a beautiful red wine jus, and it can even be done with Asian flavors. So, you can move that one particular cut of lamb in each of the four seasons”.
With Philip Dennis’s long traditions, excellent reputation and loyal customer relationships, Tim affirms the aspect of his role that is the most important to him: “you are always looking to place the right piece of meat with the right season, this ties in to our affiliation with the chef and how we can help them bring the customer the high quality meat they know and love”.
