French chefs treated to an insight into British beef and lamb
A group of 25 French chefs were given an insight into beef and lamb production in England during a recent visit organised by AHDB Beef & Lamb.
The delegates visited farms in Kent and Sussex to explore how cattle were reared on extensive grazing systems and to find out more about England’s native breeds.
In addition, they received the opportunity to sample the end-product and learn how factors such as early maturing, temperament and hardiness of selected breeds contributed to eating quality.
All the chefs serve, or are interested in serving, Quality Standard Mark (QSM) beef to their customers under the ‘Herdshire Beef’ brand, which has been specially designed for the French foodservice market and can be found in 49 restaurants across France.
“I am very pleased that so many chefs, from a wide range of restaurants and with varying degrees of experience, were able to join us for this visit,” said Rémi Fourrier, head of the AHDB office in France.
“We have a great product which is already enjoyed by many French consumers, but visits such as this really help showcase the great quality of Quality Standard Mark beef from England.
“I’d like to personally thank the farmers who hosted the visit as, without their support, such an informative and interactive event would not have taken place.”
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- lamb ,
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- Rémi Fourrier