Aussie Beef & Lamb Take Centre Stage at Exclusive London Masterclass
On Tuesday, 3rd February, we had the pleasure of hosting an exceptional Taste of Australia: Beef & Lamb Masterclass & Lunch at Sexy Fish in London’s Mayfair. Held in the iconic Coral Room, the event brought together 50 meat-loving chefs for an immersive exploration of the true taste and farm-to-fork story of Aussie Beef & Lamb.
It was a fantastic opportunity to open the sliding doors of the Private Dining Room ‘The Coral Room’ to a space filled with culinary talent, curiosity, and genuine appreciation for world-class Australian beef and lamb.
The Coral Room boasts two of the largest indoor coral reef tanks globally and was filled with an engaged mix of chefs, wholesalers, ‘Aussie Beef Mates’, and ‘Lambassadors’, creating a lively environment for learning, discussion, and networking. Conversations flowed as freely as the inspiration, from sustainability and provenance to cut optimisation and menu value.
Guests were given an insight into Australia’s internationally renowned beef and lamb production, with practical details about grass-fed and grain-fed cuts, flavour development, and consistency. The masterclass was perfectly complemented by a beautifully curated lunch that showcased premium Aussie cuts through the distinctive Sexy Fish style: Japanese-inspired cuisine, refined and flavour-focused.
Richard Sanders, UK Country Manager, Meat & Livestock Australia, said
“This event allowed us to share the story behind Australian beef and lamb, from its origins and sustainable and high-welfare farming methods to the outstanding quality Aussie cuts that chefs enjoy on the plate. Seeing our premium, globally Halal-certified cuts come to life through the menu yesterday truly reinforced why Aussie beef and lamb remain a popular choice for today’s menus.”
From expertly cooked lamb and beef dishes to lively table debates about sourcing and application, the afternoon achieved the perfect balance between education and indulgence.
The energy in the room clearly showed this wasn’t just a Chef’s Lunch and Aussie Butchery Masterclass; it was a shared celebration of high-quality meat, genuine Aussie butchery expertise by Dan Epsley, and culinary excellence and collaboration across the food industry.
Guests enjoyed an outstanding tasting menu curated by Mattia Ricci, Executive Chef at Sexy Fish, ably assisted by Professional Cookery students from West London College, highlighting the exceptional versatility and global appeal of Australian beef and lamb. The menu featured impressive canapés, including beef skewers with ancho chilli glaze and lamb tacos with an oriental dressing, progressing to beautifully presented dishes such as lamb rump with red kosho and herbs as a starter.
The show-stopping main courses celebrated Australian produce with contemporary and innovative flavour combinations, including lamb rack with gochujang, goma and cucumber, wagyu short ribs with ras el hanout and pickled apple salad, and Black Angus striploin with steak miso sauce and purple potato crisps.
Chef Mattia said:
“I really enjoyed today; the Aussie short ribs were a real hit, and I’m going to add them to the menu. I’m also very proud of the West London College students who helped out today and have truly enjoyed having them here at Sexy Fish for work experience this month. It was great to work with such a top-quality product – thank you, Meat and Livestock Australia.”
No Aussie beef or lamb in these little sweet treats, but the famous Sexy Fish doughnuts and Sexy Fish Treats in the form of a delicious Nut Chocolate Bar and Pate de Fruit, which were the perfect end to the perfect luncheon.
The menu skilfully blended technical expertise with playful creativity, highlighting Sexy Fish’s signature cuisine while placing Australian beef and lamb centre stage. It was a lovely afternoon with great company and a reminder of why Aussie beef and lamb continue to dominate the top tables of the UK’s finest restaurants.
Emma Boughen, Business Development Manager, UK concluded,
“Our ‘Taste of Australia’ Beef & Lamb Masterclass and Lunch, in collaboration with The Chefs’ Forum, showcased what makes Australian beef and lamb so special. Bringing together chefs, wholesalers, ‘Beef Mates’, and ‘Lambassadors’ in one inspiring space generated authentic energy and engagement, and the feedback on the provenance, quality, and versatility of the beef and lamb was outstanding. It was a fantastic opportunity to demonstrate how Australian red meat consistently offers flavour, trust, and performance for chefs.”
For more information to get Aussie Beef and Lamb on your menu, email: eboughen@mla.com.au
Visit: www.aussiebeefandlamb.co.uk
Photography & film by Carlos Farinha @carlosclickuk
