West Country Beef and Lamb on show at Lebey Guide launch

West Country Beef and Lamb was showcased at the recent launch of the Lebey Restaurant Guide, which details 200 of the best restaurants in London and Paris. 

Produced under the Protected Geographical Index (PGI) scheme and raised in the six counties of south-west England, the beef and lamb was served to an audience of top chefs, restaurateurs and food journalists, who attended the event at Bibendum restaurant.

As well as being presented to the room, Agriculture & Horticulture Development Board (AHDB) foodservice and butchery specialists Hugh Judd and Martin Eccles held a butchery demonstration, followed by a tasting, to allow the audience to sample the quality beef and lamb.

The event was opened by AHDB’s senior manager of quality schemes Karl Pendlebury. “The top restaurateurs and food journalists in London and Paris attended the Lebey launch,” he said. “It was a great opportunity to allow guests to sample West Country Beef and Lamb, helping it to feature on more menus in the future.

“The Lebey Guide is an excellent resource for diners who want to discover great-quality food – this is the only guide that really joins the two gastronomic cities and celebrates Quality Standard Mark (QSM) beef and lamb, as well.”

Awards were presented to top-performing chefs and restaurateurs, including Bibendum’s Claude Bosi and London’s Temper restaurant, which are also included in the guide.

A parallel launch will take place at Hôtel d’Evreux, Place Vendôme in Paris, on 11 December with the support of the AHDB France team.

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