Paul runs Berwick Lodge’s 2 AA rosette restaurant Hattusa and he has been looking for a local supplier of pasture fed beef. He was therefore delighted to find the perfect supplier right next door at Berwick Lodge Farm, which has been run by the McEwen Smith family for over 50 years, and is a member of the Red Tractor Meat Assurance Chain.
Paul originally trained at Claridges in London and was a winner of a Michael Roux Scholarship in 2013. He has been Head Chef at Berwick Lodge since July 2014 where he has built a strong reputation for exciting modern British cuisine with an occasional Asian twist. Berwick beef now regularly appears on the Hattusa Sunday Lunch menu as Cured Fillet Carpaccio, or Roasted Sirloin of Beef and on the bar menu as a classic steak with triple cooked chips.
Speaking about the partnership with Berwick Lodge Farm Paul said, “Beef is one of my favourite meats and I was looking for a local supplier to provide us with the high-quality meat we require. We literally look out from the kitchen onto the Farm and can watch the cows grazing on the fields and we realised the beef we wanted was right there on our door step. We are enjoying working with Farmer Ken McEwen Smith and his family and our customers are certainly enjoying the beef options on the menu and they are interested to know that the home-bred beef has not had far to travel from field to plate!”
Pictured from left to right: Berwick Lodge’s Head Chef Paul O’Neill, and The McEwen Smith Family of farmers Angus, Mary, Ken and Will.
Berwick’s Hattusa Restaurant is open for lunch 7 days a week and dinner Monday-Saturday.