Celebrity chefs transform quality British beef and lamb

Celebrity chefs transform quality British beef and lamb
Chefs' partnership at Stoke Park
09/04/2019 - 09:21
Leading chefs headed up by Jean-Christophe Novelli gathered together at Stoke Park Hotel in Buckinghamshire to produce a special seven-course dinner showcasing dishes using British beef and lamb for more than 100 guests.

Roast fillet of Casterbridge beef, Herdwick lamb saddle, and Exmoor corned beef brisket, were some of the Agriculture & Horticulture Development Board’s (AHDB) Quality Standard Mark (QSM) meat presented outstandingly by the chefs.

These included Stoke Park’s executive chef Chris Wheeler, who joined forces with his former boss Novelli, Masterchef ‘The Professionals’ finalist Louisa Ellis, Miller of Mansfield’s Nick Galer, Brend Hotel’s Dez Turland, Indian cuisine specialist Hari Ghotra and the All England Club’s Robert Kennedy.

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.”

One of the guests, Masterchef 2016 champion Jane Devonshire, tweeted a thank you to QSM; “we were treated to seven amazing courses from wonderful chefs”.

The influential chefs’ partnership was created to promote the versatility, quality and taste of beef and lamb following a similar event, held in conjunction with London Kitchen Social Live, to raise the profile of watercress.

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 foodservice use of this super nutritious accompaniment to beef and lamb, as well inspiring its usage as an ingredient in many other dishes.

“The engagement and passion we get 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 at home or in restaurants across the country.”

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