Simon Jones, owner of The Meat & Fish Society “Bespoke Provisioning”, was born to be a chef. Starting in Bournemouth and Poole College of Further Ef Furnemouth and Poole Cducation, studying for three years .This was followed by 9 months as an apprentice in the Michelin starred Relais Chateau Hotel “La Domaine de Bouvois” in the Loire valley. He Graduated in 1986 with a city & Guild qualifications going through to 706/3 master chef. He competed at Hotelympia in London and was awarded the gold medal in the hot suite live competition.
“Having worked in restaurants and hotels for 10 years I then moved into the private sector.
I worked mainly on yachts, but in recent years during the winter season in the French Alps. The work load and standard is the same as working on the yachts and it keeps my hands on pans. During the last ten years I set up the kitchen in the Escape Bar offering simple but tasty food and as a result I have had numerous chefs come through our doors asking where we source our products and if I would be interested in provisioning them. So not wanting to miss an opportunity I did.! Eventually they all returned and asked me again and again often with the comment of “Why don’t all provisioners do it like this?” So was born the very tongue in cheek “Meat and 2 Veg”. Hence the web address mn2v.”
Why is Simon so successful?
“When I was still working on yachts I was being provisioned by meat and fish suppliers who would send me good products but didn’t understand how I wanted the meat and fish to be cut and trimmed, filleted and then packed, especially at the start of a season when you are loading up freezers for the times you can’t find a fresh alternative. So I would be receiving orders from provisioners and then having to trim, cut, fillet for the next week, putting the products into ziplocs and then freezing. Even the freezing process takes time to get the products frozen hard.
So the service I offer starts with the chef and what he/she wants to achieve with produce. Trained chefs ask less of me on the trimming front but more on the quality and provenance of the product. I spend a lot of time with the chef/cooks, going through their menus with them and passing on thoughts and ideas regarding their menu plans, and how I can simplify things for them.”
Why “The Meat & Fish Society”
As Simon has been the chef, he understands the needs of every customer that calls. Spending time to make sure that quality is no.1 and something that he wouldn’t be afraid to serve to his own customers. Having worked in the Luxury end of the business, he knows the high standards that have to be adhered to at all times. He is also able to lend his immense knowledge of the industry when sitting down, one on one, with his many valuable clients. If you are looking for bespoke provisioning, he is your number 1 choice!
0 Comments