Forty of the UK’s most talented chefs were invited to gather in London this summer as Angus Pure and Aussie Beef & Lamb hosted a celebration lunch for the National Chef of the Year semi-finalists. The event was designed to give competitors a deeper understanding of the beef they will be working with in the competition final, while bringing together chefs and competition partners.
Guests heard the Angus Pure story, exploring the farming practices, sustainability credentials and quality standards behind its premium Australian beef. The session provided valuable insight into the provenance and consistency of the product that will feature in this year’s competition.
Chefs also enjoyed a live butchery demonstration from Master Butcher and Aussie Beef & Lamb, Country Manager – UK, Richard Sanders, while former National Chef of the Year winner Russell Bateman showcased the versatility of Angus Pure beef through a menu created especially for the occasion.
The Menu
SNACK
Angus Pure Beef Tartlet, Confit Egg Yolk, Nasturtium & Pickle Gel
MAIN
Angus Pure Roast Sirloin, Roasted Squash Puree, Beef Fat Rosti, Roscoff Onion & Spice Scented Beef Jus
DESSERT
Mille Feuille Chocolate & Apricot
Mark Ryder, UK General Manager at Thomas Foods UK, said “The event was a fantastic opportunity to recognise the achievements of this year’s semi-finalists while giving chefs a greater understanding of the product they will be working with in the competition. National Chef of the Year brings together some of the most talented chefs in the country, and we were delighted to welcome them to learn more about Angus Pure beef. From its provenance and sustainability credentials through to its eating quality and consistency, the day gave chefs a valuable insight into the story behind Angus Pure beef. We are proud to support National Chef of the Year and to play a part in helping showcase culinary talent. Congratulations to all the semi-finalists, and best of luck to the finalists. We look forward to seeing the creativity and skill they bring to the final using Angus Pure beef.”
Richard Sanders, Country Manager UK at Aussie Beef & Lamb, said: “We were delighted to welcome this year’s National Chef of the Year semi-finalists and share more about the Australian beef story. Angus Pure delivers tender, richly marbled beef from premium Black Angus cattle. Carefully grain-finished and independently graded, it offers depth of flavour and consistency, giving chefs a fantastic product to work with in the competition. It was an honour to spend time with so many talented chefs and provide an insight into the provenance, production and quality standards behind Australian beef. We look forward to seeing the dishes they create and wish them every success in the next stage of the competition.”
