Jamie’s Barbecoa butchers deemed a ‘hazard’

Jamie Oliver’s exclusive Barbecoa butcher’s shop was forced to close for 24 hours after hygiene inspectors gave it their lowest rating branding it “hazardous”.

barbecoa_butchery

Located near St Paul’s Cathedral in the City of London, the high-end butchers, which supplies meat for the celebrity chef’s restaurant of the same name above it, scored one out of five in a recent inspection with health inspectors uncovering serious hygiene problems including mouse droppings, mould on the carcasses of animals and out-of-date Wagyu beef.

On the Food Standards Agency’s website, the butcher’s score its 8 January inspection is listed as of one out of five with the comment: “major improvement necessary”.

The full extent of the hygiene problems were made public following a Freedom of Information request by The Times, which revealed that carcasses hanging in basement chillers were found to have mould growing on them, slicers and vacuum packers were left dirty and expensive Wagyu beef, marrow bone, oxtail, onglet, and lomo de caña, a Spanish-style pork, were found to be past their use-by dates.

In one case chicken breasts which had been de-boned were removed from their box, vacuum packed and relabelled with a date set for a week later, City of London inspectors said, who also noted that the shop had no safety management system in place.

The shop was also said to have dirty fridge door handles, inadequate washing facilities for staff, poor lighting, damaged flooring and a “heavy presence” of mouse droppings.

A spokeswoman for the Jamie Oliver Group told The Times: “Following the environmental health inspection in January we took the immediate decision to voluntarily close the butchery for several hours in order to urgently address the issues raised. We reopened within 24 hours and officers noted that the improvements had been made.

“Issues such as this are extremely rare within the JO Restaurant Group and are treated with the utmost severity.”

The restaurant of the same name, which is above the butcher’s shop, was founded in 2010 by Oliver and an American chef, Adam Perry Lang, and describes on its website how it dry-ages its meat for “anything up to 70 days”.

A spokeswoman for the company said: “The longer the meat dry-ages, the more the mould occurs. This is a natural process and is safe to eat.”

The butcher’s shop reopened after the issues raised were addressed.

Leave a Reply

Your email address will not be published. Required fields are marked *

Please note that comments are subject to our posting guidelines in accordance with the Defamation Act 2013. Posts containing swear words, discrimination, offensive language and libellous or defamatory comments will not be approved.

Subscribe to our newsletters

Sales and Brand Manager

The Duchess Virgin Gin & Tonic
London,

Sales Scotland

Liberty Wines
Scotland, UK

Supply Chain Supervisor

Speciality Drinks
UK, UK

Sales Manager

Stilnovisti
London, UK

Regional Key Account Manager - On Trade

Lanson International UK
South of England, UK

Private Account Manager

Jeroboams Wine Merchants
London N1, UK

Sales Role

JF Tobias
London, UK

Events Assistant

Decanter
London, UK

Head of Marketing

Decanter
London, UK

Market Manager - Asia

Wines of South Africa
China,

Prosecco Springs

London,United Kingdom
26th Apr 2018

Spirits & More

Rome,Italy
19th May 2018

db Awards 2018

London,UK
23rd May 2018
Click to view more

The Global Malbec Masters 2017

the drinks business is proud to announce the inaugural Global Malbec Masters 2017

The Global Sparkling Masters 2017

the drinks business is thrilled to announce the launch of The Global Sparkling Masters.

Click to view more