The Staff Canteen Live 2026: Aussie Beef and Lamb meat masterclass at Arros QD

Today (Tuesday, September 29), The Staff Canteen partnered with Aussie Beef and Lamb for a bespoke chef event at Arros QD in London.

The event combined a meat masterclass with an integrated lunch, giving a targeted group of chefs and industry guests the chance to learn more about Australian beef and lamb, from the cuts themselves to how they perform on the menu, before tasting them across every course.

Arros QD, on Eastcastle Street in Fitzrovia, is the London restaurant from Spanish chef Quique Dacosta, whose restaurant in Dénia holds three Michelin stars. Opened in 2019 and listed in the Michelin Guide, Arros QD is built around Valencian paella and cooking over fire, with a six metre wood fired stove at the centre of its open kitchen.

Guests were welcomed with a drinks reception and canapés upstairs before a welcome and introductions from Aussie Beef and Lamb. That was followed by a meat masterclass led by Dan Espley, before guests sat down to a lunch cooked by the Arros QD team, with Australian beef and lamb in every savoury dish.

The guests

Guests at the event included Henry Omereye, chef patron of Riding House Cafe, Stuart Conibear, executive chef at Grosvenor House Suites, Alfie Crouch, head chef at MDCVUK and Jakob Andrews, head butcher of Turner & George.

Discussing his experience of the day, Lloyd Williams, executive chef at The Plough Rye and The Union Rye, said: "For me, it was opening my eyes up really. Like a lot of chefs, we are keen on our local produce, so initially seeing Aussie Beef and Lamb, I turned my nose up. But I thought, you know what, have a bit of self reflection, which is why I came along.

"One of the things that has opened my eyes up is the future, looking into those statistics of whether meat in the UK will be a little bit more scarce and how we get that. And interestingly, the methods of shipping."

Asked whether he would look to use Australian beef and lamb, Lloyd said: "Yes, potentially, with potential new places to open."

His favourite dish of the day was the wagyu tomahawk.

Matt Kears, director and owner of Black Cactus BBQ, said: "Today has been informative about the Aussie beef and lamb coming into the country, what we can use and the products available to us. And maybe developing a relationship with the Australian partnership to try and bring more meat in for our menu."

Matt's favourite dish was the lamb leg paella.

Ruben Dawnay, chef owner of Ruben's Reubens, said: "It was a huge education about Australian lamb and beef. I was a bit sceptical, because I like ordering local and keeping things within the UK. But my scepticism was proven wrong, basically.

"It was great. It was a good group of chefs and butchers, a good mix of people. A beautiful location and a really lovely treat on a Tuesday afternoon."

Ruben also picked the paella as his dish of the day.

The partner

This bespoke event was hosted in partnership with Aussie Beef and Lamb, the brand of Meat and Livestock Australia in the UK.

Aussie Beef and Lamb supplied the Australian beef and lamb used throughout the menu, from the lamb croqueta and beef tartare canapés to the wagyu tomahawk cooked a la brasa, and the lamb leg paella finished with lamb bone broth.

The menu

Canapés

Australian lamb caldereta croqueta, saffron allioli Australian beef tartare, smoked paprika, cured egg yolk, capers, pickled shallot

Cava 'Babot' NV, Bodegas Mur, Penedès, Spain

Starters

Australian wagyu-angus picanha, pistachio chimichurri, aged parmesan, olive oil coca bread Australian lamb neck pastela, Payoyo cheese, raisins, ras el hanout

'Las Levantadas', Javier San Pedro, Rioja, Spain 2023

Mains

Australian lamb leg paella, artichoke, roasted garlic, rosemary, lamb bone broth Australian wagyu tomahawk a la brasa, MBS 6-7 wagyu, Padrón peppers

'5 Finques' Reserva, Perelada, Empordà, Spain 2019

Dessert

Torrija de chufa, tiger nut, Valencian orange