Top Chefs Love Bragard!

When it comes to chef jackets, Luciana Berry (winner of Top Chef Brasil 2020) knows a thing or two about how to make them look good. But, it turns out, the tailoring is only half of the benefit of going Bragard.

“It’s really important when we perform cookery demonstrations at big shows, spanning over a few days, that we are comfortable, smart and cool. With Bragard I know I always will be and I don’t wear anything else. I’ve just been in Berlin for Fruit Logistica where I showcased fabulous Brazilian cuisine on the Abrafrutas stand, showcasing amazing Brazilian produce. Thank you to Bragard for sponsoring by jackets.”

Next month I’m going to be on the BelOrta stand at IFE showcasing Belgian Ruby Red tomatoes. So, I’ve got to look and feel my best as Executive Chef of The Chefs’ Forum’s BelOrta demo stage, both organising the chefs who will showcase tomato recipes as well as demoing myself each day.”

Luciana has always worn Bragard and has bought over thirty jackets from them over the past decade for various events and shows as a celebrity chef.

Chef Works UK have a full-service embroidery service, so can produce bespoke, branded jackets for any occaision and supply all jackets for Chefs’ Forum events and the chefs absolutely love them!

Luciana continued

“With Bragard I can always be sure of the tailoring. It’s perfect and the Impulse jacket enables me to move freely whilst giving a cooking show to the audience of show visitors.”

“The Chefs’ Forum is incredibly proud to be working with Bragard, showcasing their beautiful chef tailoring at all of our Chefs’ Lunches.” said Catherine Farinha, Director of The Chefs’ Forum.

 “Bragard will also be supplying all of our demo chefs with jackets for our demo stages in the IFE and co-located HRC taking place next month at Excel- 25th-27th March. We’re all going to be looking fabulous!”

For more information on Bragard chef jackets and specialist embroidery services, please contact ben@chefworksworld.com

Joké Wins Big as Michelin Recognises Chishuru

Adejoké Bakare, known affectionately as “Joké” has become the first black female Michelin-starred chef in the UK and only the second in the world.

Joké is the founder of Chishuru restaurant which opened in its new location in Fitzrovia last autumn having had a run in Brixton. The cuisine is West African.

Interestingly, a second West African restaurant Akoko, also in Fitzrovia, was also awarded with a star.

 “It hasn’t sunk in yet,” Bakare told The Guardian. “Until this morning I was just focused on enjoying the accolade itself, which I’m hugely honoured by. But seeing reactions on social media today, I’m starting to feel a weight of responsibility on my shoulders too, it’s lovely.”

The menu includes dishes such as sinasir (fermented rice cake), moi moi (bean cake) and ekoki (corn cake).

Denise Charles

“We make our own rules,” Bakare continued. “We answer to no one, we do our own thing. As a black female chef I’m not totally sure I could have done it any other way.”

Chefs’ Forum favourite Denise Charles, Head of Curriculum at West London College, said of the news:

“Congratulations Adejoké Bakare on being the first black woman to achieve a Michelin star, breaking through the ceiling and ensuring that there is a path for others to follow. Well done. I will look forward to booking and eating the delicious cuisine.”

We echo those words. A fine achievement demonstrating that patience and belief are the keys to success.

Chef of the Week: Chris Alexander, Executive Chef at Restaurant Associates in Birmingham

How long have you worked at your current restaurant?
I have worked at Restaurant Associates for 2 years as a Exec Chef in corporate hospitality.

Where did your passion for cooking come from and where did you learn your skills?
My passion came from my family, watching my grandparents grow their own vegetables in their allotments. The idea of picking something and turning it into a meal interested me. I believe that’s how it all started. I learnt my skills in high end accoladed restaurants, and have also done stages in 1 and 2-star restaurants that I have admired, and I will continue doing so.

What do you enjoy most about being a chef?
Creativity, great produce, development with the team with dishes and the big one, always learning something new.

Name three ingredients you couldn’t cook without?
That’s a hard one… onion, garlic and flour.

Which piece of kitchen equipment couldn’t you live without?
My Japanese knife.

What food trends are you spotting at the moment?
I feel the biggest trend and focus now is very much no wastage, stainable produce and producing dishes with a low carbon footprint.

What do you think is a common mistake that lets chefs down?
Chasing money, we all have to live I get it but learn your trade as mush as you can. Get some stages in high end restaurants. It will pay off in the long run.

What is your favourite time of year for food, and why?
Springtime is one of my favourites. It brings such great produce and a great time to forage. I find the dishes are lighter but still big flavours this time of year.

Which of your dishes are you most proud of?
I think if I had to pick one it would be my “Asian Beef Tartar, Beef Dumpling, Dashi broth. “  it is fresh, clean and hits all the right notes.

How do you come up with new dishes?
I like to take inspiration from classics and applying twists plus adding in current trends.  I feel my style constantly changes and believe every dish is a team event. In the kitchen we come up with an idea and the dish evolves.

Who was your greatest influence?
Many chefs Thomas Keller, Magnus Nilsson. But I’ve had some great influences along my career. Chef Jon Mills opened my eyes to what you could do with one good ingredient, with a great tuna three ways dish that inspired me and pushed me to feed my passion. Chef Paul Gilmore is a great chef and the same very grounded chef taught me flavour is always first and how to pack flavour in.

Tell us three chefs you admire.
Tom Shepherd, Gareth Ward and Adam Thomason.

What is your favourite cookbook?
Noma Guide to Fermentation or Fäviken.

Who do you think are the chefs to watch over the next few months?
Stuart Deeley at Smoke and Brad Carter at Carters at Eighteen.

What’s been your favourite new restaurant opening of the last year?
It’s not last year but it’s got to be Upstairs by Tom Shepherd. I haven’t eaten there yet, but I have eaten at Adams when Tom was there. But it’s my favourite because Tom is an inspiration and what he’s achieved in the time frame. You must admire his drive and achievements.

Cubitt House Announces Relaunch of The Orange, Belgravia

Restoring one of London’s historic public houses to its former glory Celebrating the design history of Pimlico Road.

Cubitt House, the privately owned collection of some of London’s most iconic pubs, is relaunching The Orange, one of the capital’s most historic boozers, on 26th February.

The pub group is co-chaired by Georgie and Sam Pearman and has renowned chef and author Ben Tish directing the food, who is also due to launch cookbook Mediterra in July. The team has focused the last 3 years on modernising some of the city’s most inspiring centrally-located pub buildings, overhauling the menus with Ben Tish’s renowned culinary approach and renovating the interiors so that they celebrate the original aesthetics of each site through Georgie Pearman’s iconic vision.

The Orange pub on Belgravia’s Pimlico Road has welcomed thirsty Londoners for centuries. Opened in 1800 as a brewery and reportedly named after William of Orange, the pub has become known for connections with his royal heirs ever since. Georgie, Sam and the Group are excited to honour the building’s history with a dramatic revamp set to reignite the pub and return the atmosphere to its
former glory. With four bedrooms and 200 covers, the relaunch will see the space reinvigorated with a dramatically extended bar area running through the entire ground floor. The space will be equipped with its own charcuterie station from which Ben and the team will churn out lashings of Mediterranean inspired cured meats and a wood-fired pizza oven. Tom Raciborsk has been appointed as Head Chef at The Orange to work alongside Ben in the kitchen while Craig Rawcliffe, previously at the Hawksmoor Group, will be stepping into the role of General Manager.

Ben has created an entirely new menu for the launch of The Orange with his innovative and Mediterranean inspired take on pub classics. As well as hearty Large Plates like the Angus Ribeye with Roasted Onions and Comte; and the Wood Roast Chicken with Grapes, Wine and Rosemary; guests can order smaller plates to start (or for sharing), like the Roast Squid with Za’tar and Aioli and the Grilled Lamb & Rosemary Arrosticini.

Typical of Ben’s cooking, food is seasonal and flavour-rich, and the pizzas (to be served daily both in-house and for takeaway) are no exception. Toppings like Mortadella, Buffalo Mozzarella, Pistachio; Ibérico Pancetta, Roasted Pineapple, Pickled Red Onion and Chilli; and Red Prawns, Rose Harrisa, Marmande Tomatoes, Caciocavallo and Oregano, will bring a laid back feel to the offering. Sharing specials, on the other hand, like the Moussaka; and the Porter House Chop with Wood Roasted Treviso, Pancetta & Chianti Sauce are designed for two or more people and carry a sense of occasion for those dining at The Orange.

A lower ground floor is clad with wine bottles and holds its own bar for revelling and live music throughout the year. A vault space sits at the foot of the room, enclosed by a heavy velvet draped entrance and black steel lined windows. The original stone features and wooden floorboards are continued throughout the building. The first floor, with its multileveled three dining rooms, is reminiscent of historic coaching inns with their enclosed and intimate spaces. Huge windows brighten the floor and look over the busy Pimlico Road, still to this day a centre for design, interiors and antiques with the newly renovated Newson’s Yard and Pimlico’s Design Quarter. Using local designers for the majority of the interiors at The Orange, Georgie has sourced wallpapers from Lulu Lytle’s collection at Soane Britain while all the ground floor walls are adorned with paints from Edward Bulmer Natural Paint, whose shop is located  opposite the pub. A number of lampshades and fabrics are chosen from Fermoie, two doors down, with beautiful still objects curated from Nina Campbell’s flagship store in Pimlico. The Lacquer Company has provided hand crafted contemporary furniture for the bedrooms.

Al fresco street side seating for 26 and an 18-cover roof terrace adorned with tasteful greenery makes for plenty of outdoor dining. The south-facing roof top will be the perfect spot for summer sipping, with Cubitt House’s recently launched Maison Cubitt Rosé being served throughout the summer months. The drinks and wine menu has been concocted by Head of Wine, Charles Beaini, with a selection of classic and modern options available throughout the pub.

Commenting on the opening, Sam Pearman said: “Taking iconic pubs across London and restoring them, with a modern eye, to their former splendour is what we do at Cubitt House and we’re so excited to do just this for The Orange. The pub has such a rich history, once a brewery and since a meeting spot for Londoners, celebrities and royals over the years, it earnt a name for itself in past decades for its buzzing ambience and generous offering. It’s so sad to see the decline of places like this when their foundations have so much promise – beautiful buildings with centuries of history. We hope our take on The Orange shines a light on this. I know that Ben’s menu will serve as a refreshing reminder of what a pub should be – a relaxed and warm setting serving brilliant food and drink alongside great hospitality.”

Chef of the Week: Joshua Morris, Senior Sous Chef at Palé Hall in Gwynedd, Wales

How long have you worked at your current restaurant?
I have been at Palé Hall since October 2019, where I’m currently the Senior Sous Chef.

Where did your passion for cooking come from and where did you learn your skills?
I sort of fell into it, started as a kitchen porter and eventually progressed through the ranks and realised I really enjoyed cooking food. Working under Matt Waldron at the Park House in Cardiff, Adam Reid at the French in Manchester, and Gareth Stevenson at Palé Hall, have all taught me a lot.

What do you enjoy most about being a chef?
No day is ever the same, and how creative each day can be, and meeting some interesting characters is always a bonus.

Name three ingredients you couldn’t cook without.
Salt, butter & garlic.

Which piece of kitchen equipment couldn’t you live without?
My Wusthof fish slice, it’s battered but it’s still going strong with me into every service.

What food trends are you spotting at the moment?
Everyone seems to be using those pesky leaf tuiles…

What do you think is a common mistake that lets chefs down?
Poor attitudes & a lack of patience, myself being guilty of both in my younger days.

What is your favourite time of year for food, and why?
Spring, you get some mega produce like British asparagus and some banging Jersey royals. The world is essentially waking up…

Which of your dishes are you most proud of?
Probably the dishes I put up for Welsh National Chef of the Year, after all, I won it with them.

How do you come up with new dishes?
I can be influenced by anything, but it’s usually just using the seasons and pairing flavours & textures. If it works, it works.

Who was your greatest influence?
It’s a toss-up between Gareth Stevenson, Matt Waldron & Adam Reid, they’ve all shaped me in different ways.

Tell us three chefs you admire.
Daniel Clifford, Michael Caines & Hywel Jones. All have done incredible things during their time in the industry.

What is your favourite cookbook?
Midsummer House Cookbook.

Who do you think are the chefs to watch over the next few months?
Ollie Bridgwater up at The Gilpin is cooking some amazing food right now.

What’s been your favourite new restaurant opening of the last year?
I haven’t personally been, but Higher Ground in Manchester, looks amazing and is definitely on my list.

www.palehall.co.uk

Iconic Masterclass at Chewton Glen

Three colleges, a whole host of Dorset and Hampshire chefs and top suppliers to industry, all descended on Chewton Glen for a memorable employer showcase lunch on Monday 5^th February.

Students from Eastleigh, Brockenhurst and Bournemouth & Poole Colleges were represented in The Kitchen at Chewton Glen, the informal eat, meet, and dine space overseen by TV chef James Martin. Along with chefs from hotels within the Iconic Luxury Hotels collection, Executive Head Chef of Chewton Glen, Luke Matthews and Head Chef of The Kitchen, Luke Phillips ran the show along with Chris Hannon, Executive Chef of Cliveden House and Bradd Johns, Executive Chief of The Mayfair Townhouse.

Catherine Farinha, Director of The Chefs’ Forum, said: “This showcase of talent from Iconic Luxury Hotels was brilliant. Chewton Glen, Cliveden House, and The Mayfair Townhouse all demonstrating why they are at the top of their field and with exemplary students from three colleges taking part, the chefs created a fantastic lunch for our prized guests. The important work of showcasing the group to the next generation of talent was assured.”

Clive McNish, General Manager at Chewton Glen said: “We were delighted to work alongside The Chefs’ Forum on this impressive event. We were not only able to showcase our kitchens to students, chefs, suppliers, and guests but to give a glimpse of what we can offer at Chewton Glen. It was a memorable day for everyone, and we are grateful to all the chefs who took party in making this event such a success.”

Sue Lyons, Head of Delivery – Hospitality/Travel/Health & Fitness and Public Services at Eastleigh College said:

‘It was a privilege for our students to be invited to this event to work with Chefs from across the Iconic properties, students from the other two colleges as well as two ex-Eastleigh students that are full time Chefs with Chewton Glen.  We already have an excellent relationship with Chewton Glen but was lovely to work and meet chefs from the other properties.  All of our 6 students had an amazing time and enjoyed the whole experience and days like these are so important to both the students and tutors.

Paul Dayman from Bournemouth & Poole College said: “Chewton Glen and Cliveden House Executive Chefs are role models for our student chefs and along with The Mayfair Townhouse it was amazing to be able to see how the Iconic Luxury Hotels collection operates together. The students had a brilliant day and could see an easy route to the level and the standards they must aspire too. Well done to The Chefs’ Forum.”

Cathy McArthur, Catering Lecturer at Brockenhurst College said:

“I was delighted to see two of our students win both Front of House (Imogen Allen) and Back of House (Daisy Boreham) Star of the Day.  Industry events like these are so important for students to work with their peers from other colleges and fantastic employers like Chewton Glen.  We have built a longstanding and successful relationship with Iconic Luxury Hotels and really enjoyed catching-up with our teaching peers from Bournemouth and Poole and Eastleigh College.”

The lunch in full:

Welcome Drink
Brown Brothers Innocent Bystander Moscato

Canapés by Saucery served on handmade wooden boards by Richkins Woodcraft

• Panko chicken with katsu curry sauce
• Beef fillet with mushroom sauce

Starter – Bradd Johns (The Mayfair Townhouse)
Artichokes with celeriac, shitake, and mushroom ketchup

Fish Course – Chris Hannon (Cliveden House)
Poached cod, parsnip, taramasalata and lime

Main Course – Luke Matthews (Chewton Glen)
Somerset Beef cheek, horseradish, kale, and heritage carrots Luke’s main course was plated on Wedgwood Gio fine bone china dinner plates

Dessert – Luke Philips (The Kitchen at Chewton Glen)
Dark chocolate and amaretto mousse, candied almonds, sour cherry carpaccio, dark cherry, and basil sorbet

Wine Sponsored by Brown Brothers – Innocent Bystander Pinot Gris and Innocent Bystander Syrah

Produce kindly sponsored by New Wave Seafood, La Chasse and Dole Foodservice.

 Photography & film by Carlos Farinha.

Mind your Own Business

Cooking is the final piece of the jigsaw in a chefs daily life. Before that comes preparation, sourcing, buying and researching. Hidden in between these jigsaw pieces is business. Costs rule kitchens and chefs need to learn business from the very start of their career.

Students at South & City College in Birmingham, which has a Chefs’ Forum Academy, took part in an important business challenge this week supported by chef Munayam Khan of Birmingham’s Raja Monkey restaurant.

The challenge was a visit to Birmingham’s Wholesale Fruit & Vegetable Market with a budget to spend, to create four identical main courses and desserts. The budget was £25 and the students worked in pairs to identify and purchase everything they needed to create the dishes.

“It’s so important to learn business,” Khan said on the day. “Knowing the cost of something and understanding how much it costs to produce will influence a price on a menu. That’s what I wanted to get across on the day. It was great to see the students working with each other and watching them work out what they could afford and what they couldn’t.”

Catherine Farinha, Director of The Chefs’ Forum, said: “We have been championing business studies for chefs for a long time. Too many chefs do not understand that business rules their lives. This exercise was so good for introducing important business themes to students. They had to do the buying as well as the choosing. This type of exercise should be part of the curriculum and we are going

 to roll it out to all our academies.”

Sheri Cadwallader, Senior Technician for Hospitality and Catering at South & City College, said: “The students really enjoyed the day. They were amazed by the Wholesale Market and loved seeing all the produce. The students could ask for advice and help and they learned so much and then got to work with what they had bought. It was a great day they won’t forget.”

Students James Poole and Olivia Brown won the prize of a meal out at Raja Monkey Hall Green.

Chef of the Week: Ioannis Grammenos, Meatologist & Executive Chef at The Hippodrome Casino, London

How long have you worked at your current restaurant?
I’ve been employed at the Hippodrome and Heliot Steak House for 11 years and 6 months.

Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking originated from my home in Corfu, where my mum, a skilled chef, and I spent time together in the kitchen during my early years. Throughout my childhood, I was surrounded by people who loved cooking, including my grandfathers who taught me about animals and the forest, and my grandmothers who shared their knowledge about herbs and seafood.

What do you enjoy most about being a chef?
What I enjoy the most about being a chef is the ability to taste and work with a variety of ingredients, including meat, vegetables, and fish. This is a unique aspect of my job, and I also take pleasure in collaborating with my team to design creative menus.

Name three ingredients you couldn’t cook without.
Three essential ingredients I couldn’t cook without are steak, Greek extra virgin olive oil, and Feta cheese.

Which piece of kitchen equipment couldn’t you live without?
I couldn’t live without my steak knives and Thermomix in the kitchen – both essential tools for my culinary work.

What food trends are you spotting at the moment?
I’m currently observing a positive trend in the beef industry, where efforts are being made to produce exceptional quality beef while actively working to reduce emissions and carbon footprint globally.

What do you think is a common mistake that lets chefs down?
A common mistake that can let chefs down is a lack of communication with both their kitchen team and the front-of-house (FOH) staff. It’s crucial to view the entire staff as one team with a unified purpose, providing training, explaining dishes, and recognizing that FOH team members are ambassadors for the restaurant. Clear communication enhances the overall dining experience.

What is your favourite time of year for food, and why?
Summer is a season I would always be happy to embrace forever, given the abundance of high-quality ingredients, vibrant flavours, and fresh products at their peak. The richness and variety during this time contribute significantly to the culinary experience, making it a season I cherish.

Which of your dishes are you most proud of?
While I can’t help but appreciate the exceptional steaks from around the world, including the esteemed gold winners at the World Steak Challenge, I hold my grandma’s recipe for meatballs with tomato sauce and feta cheese close to my heart. It’s a testament to the sentimental value and unique flavours that can only come from cherished family recipes.

How do you come up with new dishes?
I draw inspiration for my dishes from both my travels, where I discover new and exciting ingredients and the stories people share with me about their personal lives. This dual source of inspiration allows me to create a diverse and meaningful culinary experience.

Who was your greatest influence?
My mum taught me how to cook with the rare and essential ingredient—Love. It adds a unique and heartfelt touch to every dish.

Tell us three chefs you admire.

• Andreas Lagos
• Gary Rhodes
• Francis Mallmann

What is your favourite cookbook?
The Silver Spoon and The Whole Cow.

Who are the chefs to watch over the next few months?
Ben Murphy, he is a young but very talented chef with bright future.

What’s been your favourite new restaurant opening of the last year?
I found Kapara in Soho to be fresh and fun. Chef Eran Tibi truly showcases the incredible cuisine of his country.

www.hippodromecasino.com

HRC Launches Seminar Programme for 2024 

Sustainability, retention and the future of African & Caribbean cuisine are some of the topics set to top the agenda as HRC, part of Food & Drink & Hospitality Week, returns to ExCeL London on 25-27 March.

The show will launch with an official inauguration ceremony for Food, Drink & Hospitality Week featuring Martin Traynor OBE, Small Business Crown Representative for the Cabinet Office, Kate Nicholls OBE, Institute of Hospitality CEO Robert Richardson and James Bielby, CEO of the Federation of Wholesale Distributors on the Vision Stage, designed by Harp Design.

Day one of HRC will see sessions including ‘Putting the S in ESG’ moderated by Juliane Caillouette-Noble, MD of the Sustainable Restaurant Association, and featuring panellists Lorraine Copes of Be Inclusive Hospitality, Chet Sharma of BiBi and Matt Wood of Lexington Catering.

This will be followed by KAM, HospitalityJobsUK and Otolo unveiling the results of The UK’s Largest Hospitality Salary Survey and discussing how businesses can recruit and retain staff and remain competitive in the British hospitality market.

HospitalityJobsUK Founder Dawn Lawrence comments: “I am excited to have been invited again by HRC to share the results of the UKs Largest Hospitality Salary Survey. This is our second year of running this survey, and I am delighted by the significant increase in responses. With over 35 years of recruitment experience I know, only by working together can we make a difference and showcase Hospitality as a great place to work and I look forward to seeing you all at HRC.” 

Day one of the show includes a must-attend session with HRC’s 2024 Chef Ambassador Lisa Goodwin-Allen, interviewed by Si Alexander of FoodFM, as she discusses her work as Executive Chef at Northcote, her work with young chefs and industry charities and appearances on programmes including Great British Menu, James Martin’s Saturday Morning and Snackmasters.

Goodwin-Allen comments: “I’m excited to be joining HRC as Chef Ambassador for 2024 and look forward to networking with the chef community and discussing the latest trends and challenges in the world of hospitality.” 

Day two of the show will kick off dservice: The 2030 Vision by futurist Simon Stenning, followed by an examination of the impact of the national living wage rise for the industry by UKHospitality’s Kate Nicholls OBE.

Nicholls comments: “The rise in National Living Wage is set to have a profound impact on the UK hospitality sector and I look forward to breaking down the implications of this change, both positive and negative, at HRC 2024.” 

The day will also include sessions on the physical health of hospitality teams, the future of contact catering and some key hospitality marketing trends to watch in 2024.

The final day of HRC will see a discussion of the future of African & Caribbean cuisine with The

Future Plate, a session on mastering your menu hosted by Citizen Kind and a look at how hospitality can diversify its talent pool hosted by Saira Hospitality and featuring industry charity Only a Pavement Away.

HRC takes place alongside IFE Manufacturing, IFE The Pub Show and International Salon Culinaire as part of Food, Drink & Hospitality Week, the UK’s biggest celebration of industry innovation. To view the show’s full seminar programme visit hrc.co.uk/seminar-programme. 

Hospitality & Food Industry Professionals Beat the January Blues with an Aussie Beach BBQ to Remember

Monday 29^th January, Bishopsgate, London. On a cold Monday in January, the dazzling new Fazenda restaurant in Bishopsgate was alive with revellers as chefs, food sector and hospitality professionals joined representatives from the Australian Government and the Australian red meat industry to share a delicious menu full of Australian beef, as well as some good old Aussie hospitality.

The Aussie Beef Beach BBQ, where Hawaiian shirts and thongs (flip flops) were mandatory, was organised by Meat & Livestock Australia in partnership with Trade and Investment Queensland, with the aim of showcasing the very best of Australian exports to the UK food service and retail industries.

The event was a springboard for the Aussie Beef brand in the UK, which is gaining recognition since the Free Trade Agreement was signed in June 2023. It is synonymous with high-quality, premium beef products that are sustainably produced with the highest traceability and animal welfare standards.

Already available in the UK, it’s predicted that Australian beef will make its way onto more menus and retailers’ shelves as diners and buyers switch on to the premium nature of the product. Aussie beef is renowned for its consistency and superior eating quality that only comes with wide open spaces, vast verdant landscapes, and year-round sunshine — all of which combine as the perfect conditions for rearing healthy animals and producing the highest quality beef.

With market analysis suggesting that beef production is tightening in Canada, the US, the UK and the EU*, Australian beef could provide the solution to potential market shortages, especially during low season for British beef here in the UK.

The event was held in partnership with Trade and Investment Queensland (TIQ).

Justin McGowan, TIQ CEO said: “Queensland farmers and beef producers have forged a global reputation for quality, with Queensland produce regularly consumed in more than 60 countries around the world.”

“We are proud to see our world class meat return to the UK courtesy of the new Free Trade Agreement, with an incredible £7.25million in exports out of Queensland already since it came into force last June.

“Beef is a cornerstone of Queensland’s export industry and reinvigorating the relationship with such a valued trade partner as the UK is critical for our tireless farmers and producers.

“Events like this provide a wonderful platform to help grow the global profile of Queensland beef in one of the world’s finest cities.”

Stephen Edwards, Meat & Livestock Australia Business Manager UK, added:

“We were thrilled to bring a little Aussie sunshine and warmth to a corner of London this evening. It was cold outside, but the atmosphere at Fazenda was fantastic, and we had a really good turnout with over 200 chefs, buyers, wholesalers, retailers, journalists and food industry contacts, all getting into the Aussie beach party spirit. I think everyone enjoyed themselves. 

“I’d like to say a huge thank you to our event sponsors, who helped us to give a 360-degree showcase of everything Australia has to offer, not just our beef products but the terrific seafood, wine, gin and beers we have available too. Plus, we gave our UK contacts a taste of some of our Aussie traditions – including how to BBQ Aussie style.

“In 2024 we will continue to host networking events like this to raise awareness of the ethos behind the Aussie Beef brand, which is designed to provide reassurance to the British consumer.

“At Aussie Beef we work with beef producers, that demonstrate stringent standards of sustainability, food safety, animal welfare, traceability and grading systems. If a product shares the Aussie Beef logo, it means it is a quality product that you can trust.”

Sponsors of the Aussie Beach BBQ included:

• Trade and Investment Queensland
• Queenslander Beef
• Fable Foods
• Coopers Beer
• Diviners Gin
• Karumba Banana Prawns
• Fox Creek Wines (Courtesy of the SA Government)
• Brown Brothers Wines

Queensland Beef Fast Facts

• Queensland’s beef export industry is valued at £3.7 billion.
• In the 12 months to Nov 2023 Queensland beef exports were up £467 million or 14.3% from the previous year.
• Nearly half of all beef production in Australia occurs in Queensland.
• In the 12 months to Nov 2023, Queensland beef exports to the UK were valued at £8.5 million, our 22nd largest beef export market.
• However, £7.25 million or 84% of this was achieved since the UK-Australia FTA entered into force on 1 June 2023.
• A key feature of the FTA was improved access for beef exports from Australia.

More on why to buy Australian beef HERE.