Cooking with Wagyu - Nick Bartimote

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.