Lakeland Dairies marketing controller, Jean Cattanach set the scene with an introduction to the company’s heritage and expertise in dairy farming. A global market leader in the manufacture of dairy-based products. its co-operative of 3,200 farmers processes 1.9bn litres of milk a year and its foodservice products are developed with professionals in mind.

Andrew Green, who chaired the discussion, then asked whether it was time for chefs to rethink their ‘fresh is best’ mantra and consider long life dairy products.

Will Torrent: Long life cream and cream alternatives are something pastry cooks have been using for years. Its more stable and I use it to make our chocolate truffles.

Chris Basten: It’s more forgiving and it works well, in particular when it comes to banqueting, where it can be difficult to taste the difference. The long life product stands up far longer than the fresh alternative.

Anthony Hart: We also use long life dairy when preparing our milk-based beverages in our coffee shops.

Jean Cattanach: Long life dairy is an excellent solution. The short shelf life of fresh dairy produce can be an issue for those faced with fluctuating demands. Lakeland Dairies products are technically advanced, giving chefs the convenience of longer life products without compromising on quality or taste.

We are proud that not one drop was wasted during Covid lockdowns. If there is surplus milk, we can dry it or increase production of butter, but it is important we strike the right balance. The milk cannot simply be turned off – it keeps coming, but we are in the fortunate position of being able to maintain a dialogue with the farmers about this.

Matt Owens: If the taste can match fresh, then it’s an easy swap. When incorporated into many recipes you really cannot tell the difference. As long as the taste is there, that’s the important factor. If you haven’t tried it recently then perhaps you should.

Andrew Green then said that it was perhaps a good time to revisit long life creams to see how good they have become.

Jean Cattanach: Our dairy products offer great taste, for example our VIVA Milk won a prestigious Great Taste Award in 2021 and many of our products have been endorsed through the Craft Guild of Chefs accreditation scheme. Long life works across kitchens, but especially well in pastry. For example, we are excited to have recently worked with leading pâtissier chocolatier William Curley, who developed an incredible Easter masterclass using our Comelle soft serve ice cream, and Lakeland Dairies’ Pure Irish Butter and Real Dairy Whipping Cream.

Andrew Green then asked whether provenance played a big part in menu planning?

Jed Tucker: It means everything to us. We also promote this on our menus, everyone wants to know where their food comes from nowadays.

Will Torrent: It’s no longer just a nice thing to have. In retail this is almost expected in our quality products, especially for butter, eggs and milk, although I don’t believe dairy has had its moment yet and more could be done to share the farming provenance behind it.

Nigel Austick: Because of the nature of our co-operative, we are able to trace our produce right back to individual farms, some of which have been in the same family for more than five generations.

Steve Munkley: Provenance is certainly important, but taste is ultimate, it’s central to my ingredient purchasing. We also need to consider other factors such as cost and yield.

Jean Cattanach: A healthy, grass-based diet for the cows is essential to producing high quality milk, cream and butter. The quality of the grass determines the quality of the product and Ireland is blessed with clean pure air and 200 days of rain. And the beta carotene in our grass gives our butter and cream their distinctive yellow hue.

Andrew Green then asked: What is influencing your choice of ingredients in your dishes today?

Andrew Edwards: I believe that a lot of the younger generation of chefs are influenced by what they see on social media particularly from those they respect and admire.

Jed Tucker: Social media gets everyone involved in menus – whether it’s a burger or fine dining, everyone wants to know what’s happening and why. We use it to inspire and educate our younger chefs.

Andrew Green then pointed out the 2022 Graduate Awards, with Lakeland Dairies the new sponsor, had just been launched. He asked what we could expect this year.

Steve Munkley: The Graduates is a great platform to support chefs and showcase what is both on trend and where quality products may be found.