On Tuesday 9th September, we were delighted to welcome Aubrey Allen and a group of esteemed chefs to Wyndford Wagyu for an immersive day of learning, tasting and connection. This exclusive event gave chefs the chance to see first-hand what makes our Wagyu so special, from our careful approach to breeding and rearing, through to butchery, cooking and, of course, enjoying the final product.
A Day on the Farm
The day began with a warm welcome from Simon Smith of Aubrey Allen, accompanied by a classic bacon roll to set everyone up for the day ahead. Guests were then taken on a guided tour of the farm with Jess and Rob, who shared insights into the journey of our cattle; from calf through to finishing and the importance of genetics, animal welfare, and attention to detail at every stage. This ethos underpins everything we do at Wyndford, and it was a pleasure to show our visitors exactly how much care goes into every cut.
Butchery, Knowledge & Marbling
Next, chefs gathered for a live butchery demonstration led by master butcher Mick Perkins and Simon Smith. This interactive session highlighted the versatility of Wagyu beef and explored how chefs can maximise flavour and value across a wide range of cuts. Our marbling camera was also put to work, giving guests a close-up look at the intricate patterns of intramuscular fat that make Wyndford Wagyu truly stand out – marbling scores that rival even the finest Japanese A5.
A lively Q&A session followed, with chefs eager to dig deeper into the detail of what sets our Wagyu apart, from our regenerative farming practices to the consistency and depth of flavour that full-blood Wagyu genetics bring.
A Feast to Remember
No chef day would be complete without tasting, and lunch was a highlight. Guests enjoyed a barbecue feast featuring rib-eye, fillet, rump and a variety of other Wagyu cuts, all cooked simply to let the natural flavour and succulence shine through by Adam Purnell of Embers Cafe in Shropshire. Paired with drinks and plenty of conversation, it was a true celebration of what makes Wyndford Wagyu the beef of choice for chefs who value provenance and excellence.
Building Stronger Partnerships
We were proud to host such a talented group of chefs and industry professionals, many of whom already work with Aubrey Allen and some of whom are now discovering Wyndford Wagyu for the first time. The atmosphere throughout the day was warm, collaborative and inspiring, with plenty of knowledge shared and new ideas sparked.
We’d like to extend our thanks to Aubrey Allen for their continued partnership and to all the chefs who joined us on the day. A special mention goes to HIMI, the incredible Japanese restaurant near Oxford Circus, who spoke openly about their experience working with our Wagyu and helped spread the word among peers.
Why We Do It
Events like this are invaluable in showing chefs not only the quality of the beef but the story and ethos behind it. At Wyndford Wagyu, our goal has always been to raise the bar for British beef, combining world-class Wagyu genetics with regenerative farming practices that care for the land, the animals and the people who enjoy our beef.
We are proud to be producing Wagyu beef that rivals the best in the world, and equally proud to be working with partners like Aubrey Allen who share our passion for excellence.