“I have used Aubrey Allen for meat for my restaurants for over 15 years because when it comes to understanding what a chef needs to create consistently great food, there is nobody better”. Andreas Antona, Simpsons.

"From volume catering to intimate fine dining and working with varying budget levels, it is essential to buy quality produce. Aubrey Allen provides a consistently high quality product that cannot be rivaled elsewhere. They help the University of Warwick to maintain its position as one of the best academic venues in the UK.” Graham Crump, University of Warwick.

“It's the only order I know is going to be correct before I open the box”. Chris Galvin, Galvin’s Restaurants.

“For over 20 years, independent observers have consistently voted Le Manoir Aux Quat' Saisons as one of the best restaurants in the country. We always use the best available ingredients and we have found that there are few, if any, suppliers who can match the quality provided by Aubrey Allen.” Raymond Blanc, Le Manoir Aux Quat’ Saisons.

"I use Aubrey Allen because we share some common beliefs: that your product speaks for itself; do what you do to the best of your ability; and never compromise quality and your customers will respect and trust you for it. One of the best things my mentor M. Raymond Blanc did for me was to introduce me to Peter Allen. Aubrey Allen has been part of making each of our pubs a great place to eat.” Lee Cash, Peach Pubs Co

"One of the secrets of exceptional cooking is to use exceptional ingredients. We have found that the unrivalled quality of the beef we receive from Aubrey Allen helps us to maintain our reputation as one of the best restaurants in the UK." Michel & Alain Roux, The Waterside