Sizzling Summer Celebration: Aussie Beef & Lamb Take Centre Stage at Parlour BBQ Feast

London, UK. A sun-soaked afternoon of fire, flavour, and first-class fare was enjoyed at Parlour as some of London’s most exciting chefs showcased the finest Australian Beef & Lamb in a summer BBQ celebration to remember.

Emma Boughen, Business Development Manager for Aussie Beef & Lamb UK, was delighted to host the inaugural Summer BBQ, she said

“It’s great to show how our consistently high-quality product can be used in so many different ways. Today our chefs used Wagyu trim and lamb legs to make burgers and secondary cuts like lamb neck on the barbecue. It is also wonderful to have our brand ambassador and Beef Mate, Dan Espley, here to showcase prime Aussie butchery cuts to inspire the chefs and butchers today.”

The Chefs who attended were treated to a live butchery demo by Dan, who was joined by UK Country Manager Richard Sanders, who told the chefs more about the provenance of Aussie beef and lamb.

The chefs then made their way outside into the sunshine for a fantastic BBQ hosted in the vibrant, sunny garden of Parlour in Kensal Green, the event brought together food lovers, industry tastemakers, and chefs to experience the unbeatable quality, taste, and versatility of Aussie red meat, served up in sensational style.

Jesse Dunford Wood, Chef-Patron at Parlour, praised both the quality of the produce and the invaluable support from the next generation of chefs who ably assisted, creating a wonderful lunch to showcase the excellent quality and flavour of Aussie beef and lamb, he said

“It was a real pleasure to work with the talented students from West London College they jumped in with enthusiasm, from shelling peas to learning the ropes on creating a delicious BBQ and beautiful salads to accompany. Their professionalism really stood out and many were offered work experience on the day.

“The Aussie Wagyu Picanha was a real showstopper – so much marbling, so much flavour. You just need a bit of seasoning and fire, and it practically cooks itself. Working with meat of this quality makes barbecuing a real pleasure.”

“It’s rare to find beef that has both intense marbling and a clean, natural taste. The Aussie Wagyu delivered on both fronts: juicy, flavourful, and luxurious without being overpowering. It’s what you want in a premium burger.”

Guest Chef, Tom Cook of Smith & Wollensky joined Jesse and his team in the kitchen and delighted guests with his  Aussie Lamb Merguez Burger – boldly spiced and perfectly grilled and also Aussie Lamb Neck which was marinated in his Smith & Wollensky signature BBQ sauce and seared on the grill, powered by Big K charcoal.

Tom said

“Australian lamb is unbeatable for consistency and depth of flavour. The lamb neck we served today was incredibly tender and nice, exactly what you want for a summer BBQ dish. It’s a chef’s dream when the product speaks for itself and it all disappeared rather quickly as the chefs tucked in!”

He also was very impressed with the way the Merguez Lamb Burger turned out, he said

“For the Merguez burger, the Aussie lamb has that beautiful grassy, natural flavour that pairs perfectly with North African spices. It held up really well on the grill and made for an incredible burger; juicy, spicy, and packed with character.”

Also on the menu at the Summer BBQ was:

Simply Seasoned Aussie Wagyu Picanha – Meltingly tender and full of flavour and expertly cut into delicate strips by Jesse’s chefs Myles Kaufmann and Chef Newton.

Aussie Wagyu Beef Burger with Rabbit Row Relish – a next-level burger experience.

To complement the wonderful Aussie beefs and lamb, Jesse also crafted an array of vibrant summer sides:

Jersey Royal Potato & Duck Egg Salad, Rainbow Coleslaw, Asparagus, Pea, Baby Gem & Parmesan Salad and Heritage Tomato & Raspberry Salad.

All seasonal fresh produce was kindly sponsored by First Choice Produce and the students shelled delicious peas by hand, the perfect partner to the Aussie beef and lamb!

To finish on a sweet note, David Jordan of Bonds Mayfair served a stunning summer dessert of s’mores, blowtorching the delicious marshmallow filling, wrapping up the feast in fine style.

The event was a celebration of the natural quality and sustainability of Australian beef and lamb, renowned globally for its clean, green, and delicious credentials. Guests left with full hearts (and even fuller plates), inspired by the possibilities of cooking with Australian produce over fire.

For more information about Aussie Beef & Lamb and future events, please contact UK Business Development Manager, Emma Boughen: eboughen@mla.com.au