North East chef Tom Robertshaw, 29, turned down a promising career in the art world, swapping his palette knife for a butcher’s knife. He studied fine art at Northumbria University and after graduating turned butchery into an art of his own.
He is now one of only a handful of UK chefs skilled at whole animal butchery. As a head chef at Fresh Element, he not only sources the animals he uses, but also butchers them – before devising menus which ensure no cut of meat is wasted.
And the resulting dishes are served to diners at Six at BALTIC, Baltic Kitchen, Gateshead, the Garden Kitchen at Newcastle’s Eldon Square and at privately catered events throughout the North East. We find out his butchery hacks and some of his foodie favourites.
A childhood food memory >>
Making cheese scones with my mother.
The last meal you ate >>
Restaurant you return to time and again >>
Ko Sai. Owned by 21 hospitality group in Fenwick’s food hall Newcastle.
Memorable meal >>
Eating at chef Dan Barbers pop up project wastED on Selfridges rooftop restaurant London. No specific dish but the whole experience was memorable.
Inspirational chef >>
Favourite drink >>
Favourite ingredient >>
Favourite meal >>
Steak and Chips. (Ribeye cooked Medium rare)
Last meal >>
Steak and Chips. See above.
The art of butchery is having a food moment. Pick up the latest issue of Luxe to find out why.
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