Friday, 5 April 2019
Top international chefs headed up by Jean-Christophe Novelli, left more than 100 guests impressed by an array of innovative beef and lamb dishes.
Roast fillet of Casterbridge beef, Herdwick lamb saddle, and Exmoor corned beef brisket, were some of the Quality Standard Mark (QSM) meats from across the country which the seven chefs presented exceptionally.
The dinner was held at Stoke Park Hotel in Buckinghamshire where Stoke Park’s Chris Wheeler joined forces with his former boss, Jean-Christophe Novelli, Masterchef ‘The Professionals’ finalist Louisa Ellis,Miller of Mansfield’s Nick Galer, Brend Hotel’s Dez Turland, Hari Ghotra and the All England Club’s Robert Kennedy.
Throughout the night, chefs answered questions from guests and shared the excitement on social media.
Authentic Indian specialist, Hari Ghotra, who prepared a spiced lamb Tikki, said: “Thank you for the wonderful produce, it has simply been amazing to cook at Stoke Park with some of the best chefs in the business.”
As one of the guests, Masterchef 2016 Champion Jane Devonshire, tweeted: “Oh what a night, thank you to QSM, we were treated to seven amazing courses from wonderful chefs. Congratulations to all involved.”
The influential chefs’ partnership has been created to promote the versatility, quality and taste of beef and lamb. This followed a similar format as an event held in conjunction with London Kitchen Social Live, to raise the profile of a lesser-known salad vegetable in need of support, watercress.
Using #WatercressChallenge, the event created a huge social buzz for this nutritious leafy green, alongside beef and lamb.
AHDB’s Quality Schemes Manager Karl Pendlebury, said: “Our events create excitement around the quality meat farmers produce, working with a group of extremely talented individuals to cook for influential guests. We also support watercress growers, to increase consumer and food service use of this super nutritious accompaniment to beef and lamb, as well inspiring its usage as an ingredient in lots of other dishes.
“The engagement and passion we get coming through from the chefs is infectious and will drive change, giving guests who are both buyers and often food influencers, the inspiration to try new dishes either at home or in restaurants across the country.”