Aussie Beef & Lamb Summer BBQ Brings the Entire Supply Chain Together at Smiths of Smithfield

More than 50 chefs, suppliers, importers and meat industry professionals gathered at Smiths of Smithfield for a ripper afternoon celebrating the very best of Australian beef and lamb at the annual Aussie Beef & Lamb Summer BBQ and Meat Academy Masterclass.

Hosted by The Chefs’ Forum in partnership with Meat & Livestock Australia (MLA), the event brought together every stage of the value-added supply chain, from Australian producers and MLA representatives through to UK importers, wholesalers, distributors and the chefs who proudly champion Aussie beef and lamb on menus across the country.

Held in the heart of London’s historic meat quarter, Smithfield Market, the event showcased exactly how collaboration, education and great food continue to drive demand for premium Australian beef and lamb within the UK foodservice sector.

The afternoon began with a presentation on the provenance of Australian beef and lamb by Business Development Manager and multi-generational Aussie beef farmer, Emma Boughen.

This was followed by an engaging Meat Academy Masterclass led by UK & EU Country Manager Richard Sanders, during which chefs gained practical insights into Australian beef and lamb butchery, alternative cuts, and menu opportunities. The discussions focused on maximising value from both grass-fed and grain-fed beef and lamb, while exploring lesser-known cuts that deliver exceptional flavour, versatility and profitability.

The educational session perfectly reflected MLA’s commitment to supporting chefs through hands-on learning experiences that build knowledge, confidence and menu innovation.

Guests then enjoyed an outstanding Aussie BBQ spread prepared by Meat & Livestock Australia’s celebrated Lambassador, Tim Dela Cruz, Head Chef at The Grill at Smiths of Smithfield. Cooking over a live fire grill, fuelled by BIG K charcoal, Tim demonstrated the exceptional eating quality and versatility of Australian beef and lamb through a carefully curated menu that showcased both premium and secondary cuts.

The barbecue featured succulent Black Angus Sirloin, richly marbled Wagyu Picanha, beautifully grilled Lamb Rack and slow-cooked Lamb Neck, all cooked to perfection over live fire.

Complementing the meat showcase was an impressive selection of vibrant seasonal salads and sides sponsored by First Choice Produce. Guests enjoyed Panzanella, Zhoug Jersey Royal Potatoes, Green Goddess Bulgur, Fregola with Aubergine, Pepper and Rose Harissa, alongside Grilled Roscoff Onions finished with Sumac, Parsley and Pomegranate.

To round off the feast, chefs were treated to a delicious dessert of Grilled Pineapple with Coconut and Spiced Rum, providing a sweet finish to a perfect afternoon.

The audience reflected the breadth and strength of Australian beef and lamb’s customer base. Michelin-starred chefs, leading steakhouses, national restaurant groups, contract caterers, hospitality educators and independent operators were all represented. While their businesses may differ, they share one important common denominator – a commitment to sourcing and serving premium Australian beef and lamb.

What made the event particularly special was the attendance of Andrew Cox, General Manager of International Markets for Meat & Livestock Australia, and Darren Watson, Director of the EMEA Region (Europe, Middle East and Africa). Their visit provided a valuable opportunity to experience first-hand how The Chefs’ Forum Activate programme delivers education, engagement and market activation on behalf of MLA in the UK.

Darren Watson said:

“What impressed me most was seeing the entire supply chain represented in one room. From producers and importers through to wholesalers and chefs, everyone has a role to play in delivering exceptional Australian beef and lamb to the end customer. The Chefs’ Forum Activate model creates genuine engagement and meaningful educational experiences that strengthen relationships throughout the supply chain. It has been fantastic to see best practice in meat marketing and chef education in action, and there are many lessons we can take from this programme and apply across our markets throughout Europe, the Middle East and Africa.”

Andrew Cox added:

“Educational events like this are critical to building long-term demand for Australian beef and lamb. They equip chefs with practical knowledge, connect them directly with the people behind the product, and showcase the quality, consistency and versatility that Australian producers deliver. The strong engagement from chefs across so many sectors demonstrates the value of investing in education-led market activation. The success of this programme provides a blueprint to inform MLA activities in other global markets under our jurisdiction.”

As conversations continued long after the last lamb chop left the grill, the event demonstrated the power of bringing the entire paddock-to-plate journey together. From Australian producers and international market leaders to importers, wholesalers and chefs, the Aussie Beef & Lamb Summer BBQ was a true celebration of partnership, education and exceptional produce.

By the end of the afternoon, one thing was abundantly clear: when great people, great produce and great hospitality come together, the result is truly special. We already have big plans for further events to bring together all elements of the supply chain, and we look forward to future collaborations.