Vernon Cottage chef Stephen Indge, left, and WA Foods butcher Kevin Parker in the Vernon Cottage kitchen. Picture by Peter Boam.
A SHANKLIN chef and butcher were given an invaluable insight into each other’s work when they traded places for the day.
Bill Tuffrey, owner of WA Foods, swapped one of his experienced butchers, Kevin Parker, with Vernon Cottage second chef, Stephen Indge.
While chef Stephen learnt how to prepare cuts of Rowland Farm steer beef, Kevin was shown the secrets of making Vernon Cottage signature 'Old Shanklin’ lamb pie and steak and ale pie.
Stephen, 20, of Lake, said: "It was a great opportunity. It was fascinating and fun to watch master butchers at work."
Mr Tuffrey said the role swap scheme could be introduced across the Island, giving chefs the opportunity to have a greater understanding of where their produce comes from and how it is grown, reared and prepared before it arrives at the restaurant kitchen door.
Susan de Vere, co-owner of Vernon Cottage, said: "More than ever before, the public want to know the origins of the food they eat, be it at home or in a restaurant, so it is crucial chefs understand the whole journey of the produce they use from farmland to plate."