Chef Nick Bartimote will be demonstrating how to cook Wagyu beef on Wednesday 12th November as part of the Wagyu Breeders Association launch event to be held at the Hare & Hounds Hotel, Westonbirt, Bath Road, Tetbury, Glocs. Wagyu cattle are renowned for producing some of the world’s most tender, finest-tasting beef.
Nick works for ‘New Wave’ which is based in Fairford. Essentially a fish company, during the last two years they have also butchered and traded in the ‘niche’ meat market of Wagyu. They supply over 400 restaurants in a sixty-mile radius with a small fleet of refrigerated vehicles and now sell two Wagyu carcases per month to a number of the top-starred restaurants.
A chef for around twenty years before he joined New Wave, Nick has cooked everywhere from small local pubs to country house hotels and right the way up to Michelin-rated restaurants including Raymond Blanc and Marco Pierre White. His life has centred around producing top-quality food with a particular passion for using top British ingredients.