Our vision is simple. We work with an established number of quality restaurants around the UK because they require produce that will deliver consistency, quality and added value to their dining experience.
Udale Speciality Foods is a family owned business run by brothers, Ian and Neil Udale. The company was founded by their great-grandfather in 1905.
We were award winners at the Northwest Fine Foods’ Awards in 2002, 2003, 2004, 2005, 2007 & 2008. Our list of awards included: Best Lamb, Best Beef, Best Pork, Venison Sausage, and Pork and Chutney Pie.
Recently, at the Food Northwest Fine Food Awards 2009, our success continued when we won ‘Best Cumberland Sausage’ and ‘Best Pate’ with our handmade Chicken Liver Pate.
Our enthusiasm for supplying our customers with the very best service has led to a long and proven track record which is reflected in our high customer retention rate.
The company’s long-term objectives are to ‘constantly develop and improve our services and product ranges by working with existing and future customers to meet and exceed their expectations’. The growth and success of the company is, and will continue to be, down to the commitment of the whole team, continued investment in new systems, and our ongoing desire for excellence.
CHECK BACK SOON TO SEE US LAUNCH OUR NEW ONLINE TRADE CHANNEL
May I take this opportunity to thank you for choosing Udale.
Cumbrian Spring Lambs
Aged Lake District Sirloins (Dry aged for a minimum of 28 days)
Aged ‘Dorchester’ Rib of Beef (Dry aged for a minimum of 28 days)
Spring Chicken ‘Poussin’
Cumbrian Rose Veal (All Cuts Available)
Smoked Duck Fat
Traditional Cumberland Sausage
Supporting Chef Training Throughout the UK | Jason Myers | Sales Director
Culinary standards around the UK are really important to us at Udale, especially when it comes to sharing quality within the industry. Each month we take to the road on a national training programme with visionarydining.com and watch on with immense pride as the best chefs in the country put our products through their paces. Key to these sessions is how chefs learn the refined techniques to deliver our products with immense flavour and character. With Kenny Atkinson in Darlington in February it was great to see our Fell Bred Lamb saddles being cooked with such care and attention and then to see the attending chefs really appreciate the deep flavour notes of our Lamb. If you work with us, get in touch to see if we have availability for sponsored chef workshop places for the remaining dates of 2013.
Exploring the Depth of Quality | Jason Myers | Sales Director
I’ve lost count of the quality chefs we’ve worked with over the last few years. From the Highlands of Scotland to the South Coast of England, quality seems to permeate the industry at every turn. From our perspective there has never been a better time to buy British and to support UK farmers, especially in light of the current Horse Meat crisis which has cast doubt over the quality and integrity of the UK food chain.
So this is a great time to explore the quality within the UK food chain. Often for many it’s an exploration that ends at the dining room tables in some of Britain’s top restaurants. I think there has never been a better time to celebrate the fantastic efforts and quality produce that our farmers produce under ever-increasing pressures from cheaper imports from abroad.
Together we can focus on the beauty and quality of the UK larder and with the support of the chefs that we work with ensure that the public receive the quality they deserve and expect.