The FYR experience
Just on the edge of the market town of Penrith and on the doorstep of the Lakes, you will find the North Lakes Hotel & Spa. The hotel is a 4-star hotel with luxurious spa facilities and a stylish restaurant.
FYR Grill is a stunning place to socialise and enjoy food. The décor takes its inspiration from the natural beauty of the Lakes and makes for a sophisticated dining experience. At the heart of the restaurant is an open fire grill on which you can view the talented chefs cook your chicken, steak or seafood; it’s an incredibly interactive experience.
FYR has been a loyal customer of ours for several years now and a couple of weeks ago we visited to show our 21 dry-aged butchery products to Executive Chef, Chris Barrett and Head Chef, Jack Morton.
John Cowen, butchery sales manager, took along samples of our sirloin and flat iron steaks to impress the team.
The fire was already lit upon our arrival and Jack started to drag the embers around to the grill so cooking could begin.
No oil is required before cooking as the grill is hot enough to produce the perfect cooking temperature for steak.
The smell coming from the grill was mouthwatering and we couldn’t wait to try the steaks.
On sampling, we were amazed by the juiciness retained in the meat, the smokey flavour which is almost like a caramelisation and the divine taste; these were some of the best steaks we’ve tried!
Only the meat is cooked on the open grill and the front-of-house chefs communicate efficiently with the kitchen team to ensure a streamlined preparation of the whole dish.
What makes FYR stand out from the rest?
Local provenance and handmade dishes are key to the success of the restaurant, as is using seasonal produce.
“The provenance of the meat is crucial to us,” Jack explains, his voice resonating with passion. “We believe in using only the finest ingredients, sourced responsibly and ethically.”
Nodding in agreement, Chris adds, “Everything we serve here at FYR is made from scratch. From our sauces to our desserts, we take pride in crafting each element with care and attention to detail. And using seasonal products is not just a choice—it’s our philosophy.
What kind of relationship has built up between supplier and customer?
Chris says: “Working with John at Pioneer is more like a collaborative process than just a supplier/customer relationship. It’s great having the kind of relationship where I can come up with a creative idea, I can ring John and he’ll visit. We’ll discuss options and ideas; it’s a two-way conversation.
“I also like to research new products using the online site as it helps with inspiring new concepts. I also find it easy to view my own pricing on items so I can quickly and easily set menus.”
Jack reiterated Chris’ views on our service: “Delivery six days a week helps us immensely as we can quickly run out of products and Pioneer’s service doesn’t let us down! John is also great at finding us new and different products which are a little bit niche so we can be always innovative and on-trend.”
Leaving the smell of smoke behind and with our cheeks glowing from the fire, we left the restaurant having enjoyed our visit a great deal.
Our marketing manager, Karen Graham, had joined the group in the kitchen and left with a furry friend, Bear Grills, and a promise to visit with her family!
Picture left to right: Chris, Jack and Karen.
