BPEX website proves successful with chefs

19th August 2008, 2:12pm

The British Pig Executive's website (BPEX), which relaunched with a fresh new look at the beginning of the year, has received some positive feedback from chefs and restaurateurs.

The website is packed with information and advice to help chefs, caterers and all types of catering businesses to maximise its profit potential and make the most of pork and other pig meat products.

Chef proprietor Andy Goodman at The Hairy Bear in Somerset, commented: "As a busy chef and restaurateur, it's difficult to find time to create new recipes. But the recipe database on the BPEX website is packed full of ideas featuring all sorts of cuts and styles of cooking – it's been a godsend!"

"My customers are responding really well to the new dish [Braised Collar of Old Spot Pork] particularly as it used local pork from the Old Spot breed and we made a point of stating this fact on our menu. I believe making the customer aware of the provenance of our ingredients means they'll have more confidence in the establishment as they know we're serving top quality food."

Tony Goodger, BPEX foodservice trade manager, continued: "The site has a library of delicious recipe ideas using pork and is there for chefs to use and adapt as they wish. We are very pleased to hear that Any has had such success with a dish he found on the website and it just goes to show the popularity of pork on menus today, especially when customers know where it has been sourced from.

"The site is really easy to use and is constantly being updated with new news and recipes, plus downloadable marketing materials and guides to help chefs cook and sell quality pork dishes in their establishments."

And if this isn't enough: "Chefs can apply to use the BPEX Quality Standard Mark by registering on-line. Research shows that the QSM is a Mark that customers recognise and trust. It tells them that the pork and pork products served in a foodservice establishment have been produced to high standards and are fully assured – and by featuring it on menus it can lead to increased profitability and customer loyalty."

Weblink:

www.porkforcaterers.com

Click here to submit a comment!

C Drury

05 November 2008 at 2:19pm

but try as as a consumer and find out what BPEX stands for (so you can buy with more discernment)....they could learn a few lessons on seeing meat consumers as a target population from SAFA and others. Where on the website do they place meat comsumers as a constituency? If it is there, despite several attempts, I couldn't find it! Mind you they arent alone..several of the "standards" organisations running and certifying them don't seem to offer simple explanations of what they are, for the pay person.

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