Top chef cooks up interest in British red meat and dairy

Last week, chef Kirk Westaway (pictured) headlined an exclusive meat and dairy chef’s demonstration organised by AHDB.

Twenty-one chefs representing some of Singapore's top restaurants attended the event, which showcased pork, lamb and dairy dishes, including tastings of five different British cheeses.

Our analysis has highlighted opportunities for British red meat and dairy in the Singapore foodservice sector, with consumers attracted to premium cuts of red meat and premium products such as cheese, alongside a population that eats out often.

Lucy Randolph, AHDB Head of International Trade Development (Dairy), said:

“Singapore is an important dairy importer in the region, presenting opportunities for premium British products. We had a phenomenal event with Kirk Westaway showcasing British dairy and meat dishes to 21 chefs from around Singapore.

“The response was fantastic and we look forward to them taking inspiration from the day and promoting British dairy and meat in the wider Singapore foodservice sector.”

Susan Stewart, AHDB Senior Trade Development Manager, said:

“Our levy payers produce high quality products that we are proud to fly the flag for on the global stage. The Singapore meat and dairy showcase provided a fabulous opportunity for industry professionals to taste, enjoy and appreciate the taste and quality of British pork, lamb and dairy and build the reputation of our products in this important and growing market.”