English beef and lamb production systems showcased to top French chefs

A group of top French chefs has been given an insight into beef and lamb production in England during a visit organised by AHDB Beef & Lamb.

The group of 25 chefs, including some with three Michelin stars, visited farms in Kent and Sussex, to see how cattle are reared on extensive grazing systems and find out more about England’s native breeds. They also had the opportunity to sample the end product and learn how factors such as early maturing, temperament and hardiness of selected breeds contribute to eating quality.

All the restaurants represented are currently serving, or are interested in serving, Quality Standard Mark (QSM) beef to their customers under the ‘Herdshire Beef’ brand. This select range has been specifically designed for the French foodservice market and can currently be found on menus in 49 restaurants across France.

Rémi Fourrier, Head of AHDB office in France, said: “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.

“We have a great product which is already being 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.”

The AHDB team in France works all year round to promote Quality Standard Mark beef and lamb to a wide range of audiences from chefs, supermarkets, key opinion formers and journalists.

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