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Precision at Hotelympia: It’s the age of meat

1 February 2018

Celebrity chef Shaun Rankin takes centre stage on the Precision stand Hotelympia 2018 Stand 1620, Hotelympia, London ExCel, March 5-8 2018 Meat ageing is all the vogue. It’s more tender, more tasty and commands a premium price, so it’s not surprising that more chefs are turning to aged meat for their high-end dishes. And if they’ve got it, many chefs are flaunting it, by showing their meat in front-of-house displays.  Precision is right there with them, with the introduction of...

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