In episode 5 of the Parched Peas podcast John 'Gilly' Gillmore visits market legend Adrian Levesey who has been on Preston market for more than two decades.
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00:00Yeah, of course they do. You know, as soon as I say, this has come from hot, that's where I agree, that's why I've lost it the other day.
00:08It was a rush call from the capital centre. I was having a look when I was driving towards it, and I'd lost the call.
00:14I can see it far up there, up there on the hill where it's been there over 300 years.
00:19With cuts of meat these days, does it come into fashion and go out of fashion?
00:26I'm thinking here of a celebrity chef picked up on a cut of meat. Do people come here and ask for it?
00:32You're so right. But they name things different names nowadays, you know what I mean?
00:37American ideas have come across here. You know, we sell something called hot pot brisket, but we don't call it that.
00:45You know, we call it rib, you know, prime rib or something like that.
00:51And the thing that makes it, they call it the skirt, which is only a stew and cooked tomato.
00:59They call that the angus steak.