British heritage breed butcher, Farmison & Co, has appointed Michelin-starred chef Jeff Baker as its full-time operations executive chef.
Jeff will work closely with Farmison & Co’s heritage breed farmers overseeing product development while creating exclusive seasonal recipes, designed to highlight the quality of the produce and introducing new breeds and cuts to Farmison & Co’s online home cook and restaurant trade customer base.
Jeff’s professional career began in 1983 and over the years he has worked with some of the world’s most prolific chefs, such as Pierre Koffman at Tante Claire, Christian Germain at Chateau Montreuil, as well as Brian Turner and Nigel Davis at Greenhouse, Mayfair.
The chef’s culinary talents were recognised in 1995 when he was awarded his first Michelin Star at Pool Court. It was a first for the city of Leeds and, at the time, Jeff was the youngest chef in Yorkshire to receive the accolade at just 26.
Jeff’s appointment marks a major milestone for the company which has experienced substantial growth since January 2016, now supplying heritage meat to Michelin-starred restaurants, House of Tides and The Black Swan at Oldstead, alongside London’s Tate Modern, Restaurant 34, Bocca di Lupo and Ducksoup.
Farmison & Co’s core business is its online UK wide delivery service which gives home cook customers access to the exact same range of British heritage meat as its trade clients, meaning everyone whether in the kitchen at home or that of a Michelin star restaurant has the opportunity to access and eat better meat.
Farmison & Co founder John Pallagi said: “Jeff’s knowledge and experience speaks for itself and his reputation within the industry will allow us to engage with trade customers to drive the growth of the business forward.
“The passion Jeff shows for our produce and his recipe development is an exciting element that will add value to the Farmison & Co customer experience.”
Jeff said: “Farmison & Co is a great example of a British company that has quality at its heart, something that any reputable chef looks for in their suppliers.
“The depth of knowledge the farmers possess about each breed allows us to work with them to obtain the best cuts and ensure the art of artisan butchery is maintained and easily accessible to both our trade and online home cook customers.”