Sexy Aussie Beef & Lamb – The Northern Edition

Following the success of the inaugural London masterclass at Sexy Fish Mayfair, the second event in the series brought a vibrant taste of Australia to the North of the UK, as leading chefs gathered at Sexy Fish Manchester for an immersive Aussie Beef & Lamb experience.

The event built on the momentum established at the earlier London showcase, which had introduced chefs to the exceptional quality, provenance and versatility of Australian beef and lamb. That first instalment set the tone for a wider programme designed to connect UK chefs more closely with Australian producers, and to demonstrate how premium red meat from Australia can play a central role in modern, high-performing menus.

Hosted in the striking surroundings of Sexy Fish Manchester, the Northern edition welcomed a carefully selected group of chefs from across the region, all eager to deepen their understanding of Australian beef and lamb. The session combined technical insight with practical application, offering attendees the opportunity to explore innovative butchery techniques, learn how to maximise yield from high-value cuts, and consider creative new menu applications.

Throughout the masterclass, the emphasis remained firmly on consistency, sustainability and eating quality, three pillars underpinning the global reputation of Australian red meat. Chefs were guided through the unique characteristics of different cuts, with a focus on how factors such as breed, feed and environment contribute to flavour, texture and performance in the kitchen. This level of detail provided valuable context for menu development, enabling chefs to make more informed purchasing decisions and enhancing the overall dining experience for their customers.

This Aussie butchery element ensured the masterclass delivered tangible value, equipping chefs with techniques and waste reduction techniques that they could immediately apply in their own operations.

UK & EU Country Manager, Richard Sanders demonstrated some excellent Aussie cuts Black Angus

D – Cut Rump

Short Loin

“This event was a tremendous success from start to finish. Chef Mattia Ricci’s Japanese-inspired menu was exceptional, the atmosphere was fantastic, and it was brilliant to see so many chefs from across the North come together to enjoy such an outstanding culinary experience. The quality of the food, service, and overall execution exceeded expectations and made the day truly memorable.”

Chef Mattia Ricci designed a stunning Japanese-inspired menu featuring beef skewers with ancho chilli glaze, lamb tacos with oriental dressing, and Wagyu burgers with true mayo as canapés, followed by a starter of lamb rump with red kosho and herbs; main courses of 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; finishing with coffee and Sexy Fish treats for dessert.

The event also fostered a strong sense of community and knowledge exchange. Bringing together chefs from a variety of sectors, including fine dining, hospitality, and education, created a dynamic environment for sharing ideas and broadening perspectives. Conversations extended beyond the demonstrations, covering menu trends, pricing, customer expectations, and the evolving role of premium proteins in a competitive market.

As part of the wider Aussie Meat Academy initiative, the Manchester masterclass reinforced a long-term commitment to chef education and engagement across the UK. By delivering a series of regional events, the programme aimed to ensure that chefs nationwide had access to the same high level of expertise and inspiration, regardless of location.

This strategic approach not only strengthens relationships within the industry but also helps position Australian beef and lamb as a trusted and versatile choice for chefs seeking both quality and reliability and an affordable price point in the current volatile market,

For the chefs who attended, the experience went beyond a traditional masterclass. It fostered a deeper appreciation of the craftsmanship behind Australian beef and lamb, from paddock to plate, and highlighted the role these products can play in driving culinary creativity and commercial success. The Northern event built on the foundations laid in London, marking another important step in bringing the story of Australian beef and lamb to life for UK chefs.

Hospitality and catering students from Hugh Baird College gained some valuable industry experience working front and back of house with the star’s of the day Blessing and Casey winning a lunch at Sexy Fish Manchester.

With momentum and market share continuing to grow, the series demonstrated that targeted, experience-led engagement can inspire chefs, elevate menus, and ultimately strengthen the connection between Aussie producers and professional kitchens across the UK.

Film & photography by Carlos Farinha @carlosclickuk