Aussie Beef and Lamb Headline Sponsor Chefs’ Forum Events

The Chefs’ Forum

Aussie Beef & Lamb are proud Headline Sponsors of The Chefs’ Forum. Top UK Chefs have joined up with some of the UK’s best catering colleges to support the next generation of chefs. Started in 2010, the initiative now covers all the UK and includes chefs with Michelin Stars, AA Rosettes, and Good Food Guide cooking scores.

What Are The Chefs’ Knowledge Launch Events?

The Chefs’ Knowledge provides junior chefs with all the advice they need from experienced chefs and hospitality industry experts. In addition to skills and techniques, there are “The 100 Dishes Every Chef Should Know”. The book is an invaluable resource for every aspiring chef.

As Headline Sponsors, Aussie Beef & Lamb UK were pleased to support the series of launch events held around the UK. Student chefs from local colleges were invited to join some of the country’s finest chefs in leading UK restaurant kitchens.

Working under the guidance and direction of the experienced chefs, the students prepared five course meals for the guests. Produce supplied by the sponsors, including Australian Beef and Lamb, was used across all of The Chefs’ Knowledge launch events.

Aussie Beef & Lamb Sponsorship

Aussie Beef & Lamb’s partnership with The Chefs’ Forum continues in 2024 and will enable leading UK chefs to sample firsthand the high quality and consistency of Australian grain fed beef and pasture raised Australian lamb.

2023 was an exciting year for Aussie Beef & Lambs partnership with The Chefs’ Forum. Eleven events from Cornwall to Scotland, showcased the high-quality of Australian beef and lamb products.

The chefs were impressed with the eating quality and consistency of the beef and lamb. In a high-pressure kitchen, preparing up to 100 meals in one sitting, chefs need to know every steak or fillet will cook and eat consistently. Australian beef and lamb is renowned for this consistent eating quality.

2024 promises to be another exciting year for Aussie Beef & Lamb UK to grow awareness of Australian beef and lamb across the UK.

The full calendar of upcoming events can be found here.

Aussie Beef & Lamb – Chefs’ Forum - Past Events

2025 Events in Review

Bristol – Chefs’ Forum Lunch

Culinary excellence was on display as The Chefs' Forum returned to its roots in the vibrant culinary community of Bristol on March 10th. The latest collaborative lunch was held at the prestigious Bristol Marriott Royal Hotel. The event marked a special homecoming for the organisation, which first established itself in this food-loving city back in 2011.

The sold-out event brought together a diverse mix of industry professionals, food enthusiasts, and emerging talent to sample an exciting menu which included an innovative use of Aussie Beef. The Bristol lunch exemplified the city's ongoing commitment to culinary innovation and education.

"Returning to Bristol always feels like coming home," remarked one attendee. "The energy in the room today perfectly captures why this city continues to be at the forefront of the UK's food scene."

A Collaborative Kitchen

Four distinguished local chefs took command of different courses, each bringing their unique perspective and expertise:

• Michael Hoskin of Steak of the Art crafted an inventive starter featuring a beef fat choux bun with braised short rib ragu using Australian beef.
• Tom Green, a respected private chef, presented a delicate sea bass ceviche with tiger's milk and foraged wild garlic
• Cepdia Schrouder, Executive Chef at The Bristol Marriott Royal Hotel, delivered a perfectly executed Australian lamb main course
• Kasae Fraser of Our Table Dining, fresh from her MasterChef: The Professionals 2023 appearance, concluded the meal with an elegant brown butter financier dessert

Perhaps most significant was the participation of students from City of Bristol College, who worked alongside these established professionals in both kitchen and service roles. This hands-on experience represents the core mission of The Chefs' Forum—creating meaningful connections between education and industry.

Bristol Marriott Royal's General Manager James Laverick noted the positive atmosphere: "Today's event brought together businesses from across Bristol's hospitality landscape. Watching the students work alongside our team and guest chefs was particularly rewarding."

The day included a special recognition program where each chef selected an outstanding student participant.

Catherine Farinha, Director of The Chefs' Forum, reflected on the educational impact: "These collaborative events consistently enhance student development and career prospects—something we've heard directly from our partner colleges."

As the event concluded, participants agreed that Bristol continues to cement its reputation as a culinary destination worth celebrating, while The Chefs' Forum remains committed to fostering excellence throughout the industry.

Kensington – Chefs’ Forum Lunch

The Chefs’ Forum returned to London in style with a luxurious industry lunch on 24th February at The Royal Garden Hotel in Kensington. Designed to inspire the next generation of hospitality talent, the event brought together some of the UK’s leading chefs and more than 20 students from West London College for a unique experience that blended culinary excellence with education.

Held in the grand surroundings of the five-star hotel, the event was a real showcase of collaboration between education and industry. Students joined the hotel’s Executive Head Chef John Serhal and Head Chef Connor Godfrey, as well as celebrated chefs Dipna Anand, Santo Pate of Norma, and Rebecca Marshman, Group Pastry Chef for BaxterStorey. Together, they produced a refined four-course lunch for 100 guests.

A Celebration of Aussie Beef & Lamb

Aussie Beef & Lamb took centre stage in the main course, with a beautifully braised rib of Australian beef served alongside wild mushrooms, salsify, artichoke, onion, and a rich jus. The dish, prepared by John Serhal and Connor Godfrey, was a celebration of quality meat and seasonal produce, demonstrating the versatility and depth of flavour that Australian beef brings to the table. Emma Boughen of Meat & Livestock Australia introduced the dish, praising both the chefs’ creativity and their mentorship of the students: “It is always so amazing to see the wonderful dishes created with Australian beef, and today’s main was no exception. I’m incredibly grateful to John and Connor for showcasing Aussie Beef so beautifully, and for the time they gave the students.”

Earlier courses included a vibrant aloo tikki chaat blast from Dipna Anand, followed by a seasonal fish course featuring Skrei cod—supplied by Direct Seafoods London—served with a panzanella salad and a spicy yellow tomato coulis by Santo Pate. Rebecca Marshman rounded off the lunch with a nostalgic rhubarb and custard dessert, followed by her signature petit fours, including caramelised sea salt fudge and cherry and peanut butter chocolate pops.

Empowering Future Talent

The event also marked the second print run of The Chefs’ Knowledge, a training guide for aspiring chefs filled with techniques, tips, and recipes. Each chef chose a ‘Star of the Day’ among the students they worked with, rewarding them with a copy of the book—or in Dipna Anand’s case, a signed copy of her latest title, Dipliciously Brilliant. “It was so lovely to work with the students,” Dipna said. “Gwen was a real standout for me. She helped me create my dish effortlessly, with such care and precision. I look forward to welcoming her to my new Indian gastropub opening in April.”

The event offered students a true insight into the demands of high-end hospitality. Some worked in the kitchen, while others formed part of the front-of-house team, helping to deliver a seamless dining experience. Harmony, a Level 1 student named back-of-house star of the day, summed up the impact: “This was my first time working at a Chefs’ Forum event. I’ve learnt so much and feel inspired. I can’t wait to use The Chefs’ Knowledge throughout my career.”

Catherine Farinha, Director of The Chefs’ Forum, praised the collaboration: “This was one of the best events we’ve ever delivered. The energy in the room, the quality of food, and the enthusiasm of the students made it a brilliant start to a year of regional Chefs’ Lunches.”

With sponsorship from Aussie Beef & Lamb, First Choice Produce, Direct Seafoods London, and Brown Brothers Wines, the Kensington lunch was a shining example of industry coming together to nurture future talent while showcasing the finest ingredients. It was a day to celebrate mentorship, passion, and the power of food to connect and inspire.

2024 Events in Review

Liverpool - Northwest Chefs’ Lunch

Australian Wagyu beef filet was at the centre of the final Chefs’ Forum lunch for 2024. Over 50 guests attend the event at The Municipal Hotel & Spa Liverpool.

A spectacular four-course menu featured regional flavours and the talents of four of Liverpool’s leading chefs.

Mike Kenyon of The London Carriage Works and Paul Askew The Art School Restaurant drew from Liverpool’s maritime heritage for the starter and fish course. Jake Parry of The Halyard Liverpool provided guests with a delicious, sweet finish to the menu.

Wagyu beef created “One of the nicest main courses I’ve had at a Chefs’ Forum event” commented Stephen Edwards, Business Manager UK for Meat & Livestock Australia.

Andrew Green, Executive Head Chef at The Municipal, used two cuts of Aussie grain fed wagyu, wagyu beef fillet and wagyu beef short rib. A lightly seared fillet steak ensured the tenderness of the wagyu beef was balanced perfectly with the crispness of the beef short rib croquette. The accompaniments of carrot purée, celeriac fondant, beetroot, watercress crumble, and horseradish jus, ensured a rich and decadent dish.

Australian grain fed wagyu beef is gaining popularity with UK chefs. Wagyu has a reputation as the very best, thanks to the high concentration of beef fat marbling that leads to increased tenderness and a more intense eating experience.

The four chefs and staff at The Municipal Hotel were assisted by Hospitality & Catering students from Hugh Baird College. Collaboration between experienced chefs and students is an important part of the Chefs’ Forum, recognising the importance of developing the next generation of hospitality professionals.

Louis Perry, Level 2 Student Hospitality & Catering at Hugh Baird College said, “Working here today has been one of the best experiences of my life. I’ve loved it so much.”

Stephen Otty, Curriculum Manager Hospitality, Travel and Aviation at Hugh Baird College concluded: “We are always very proud of the work that our students put into their hospitality and catering courses and it was clear to see how much they all enjoyed working at The Municipal. They were very well-looked-after from the moment they arrived and they learnt so much from the team. We have already organised three different work experience opportunities on the back of the event, so we are really grateful to The Chefs’ Forum team for putting it all together and The Municipal for hosting.”

The event also celebrated the partnership with Hugh Baird College, as culinary students worked alongside the chefs to prepare and serve the meal.

THE WORLD OF WEDGEWOOD – AFTERNOON TEA OF DREAMS

Australian beef versatility was on display at World of Wedgewood with an Afternoon Tea of Dreams. Top chefs were joined by students from Stoke-on-Trent College to prepare delicate savouries with Aussie beef and delicious pastries displayed perfectly on classic Wedgewood plates and tiered cake stands.

Guests, including Lord Mayor of the City of Stoke-on-Trent, Cllr Lyne Sharp, went on a VIP factory tour and witnessed the skill and creativity of creating the world’s finest bone china before enjoying the fabulous afternoon tea.

Chris Bend, Head of Hospitality Sales at Wedgwood said: “It was a brilliant idea to showcase our wares and our magnificent tearoom. The chefs were brilliant, and the students got a lot from it and we were able to show off our best pieces with amazing food and tell the Wedgwood story.”

Aussie beef featured in three of the menu items. Guests were welcomed with Canapés by Saucery - Panko Aussie sirloin with katsu curry sauce. Freelance Chef, Mark Walsh, prepared skewers of Seared Aussie sirloin, confit onion, watercress emulsion, pickled onions and wild garlic. Vicky Goodwin, Head Chef at World of Wedgwood, served an Aussie braised beef sandwich.

Emma Boughen, MLA Business Development Manager – UK said;” Australian beef is so much more than a fantastic steak for a main meal. Today we saw Aussie beef versatility with a great twist on the classic finger sandwich. The tender Australian beef was the perfect ingredient for delicate sandwiches and canapes.”

Chotto Matte – London, Chefs’ Lunch

Chotto Matte was the venue to kick off the Chefs’ Forum 2024 calendar on 15th January with an exciting Japanese-Peruvian chef’s lunch. Chotto Matte owner, Kurt Zdesar, was on hand to ensure the event was a huge success.

Aussie Beef & Lamb UK’s continued sponsorship ensured Chotto Matte Executive Chef, Jordan Sclare, had tender Australian Wagyu Beef filet steak, Australian Wagyu featherblade steak and Aussie lamb cutlets in the kitchen.

Stephen Edwards of Meat & Livestock Australia - UK said; “The chefs at Chotto Matte really know how to cook Australian Wagyu to its best. They are experts in over coals cooking which is perfect for Aussie Wagyu with its naturally high fat marbling.”

Australian Wagyu was the key ingredient for the Warm Beef Fillet Tataki (Seared beef, smoked aji panca, passion fruit salsa) and Wagyu Beef Gyoza (Shiitake, sesame, teriyaki veal jus).

Australian pasture raised lamb was central to the Chuleta De Cordero Ahumada (Marinated and smoked lamb chop, coriander, Peruvian chilli miso).

The Chefs’ Forum lunch events attract leading chefs from across the country and the Chotto Matte event was no exception.

David Lagonell, Chef Director at Temper and SexyFish Chef Director, Bjoern Weissgerber joined Ioannis Garammenos, Executive Chef at Heliot Steakhouse – recently awarded “Best Restaurant of the Year” at the European Casino Awards were amongst the guests.

Stephen Edwards commented; “It was an honour to have so many of London’s leading chefs at the event. We were delighted they could experience firsthand the quality and consistency of the Aussie Wagyu Beef and Aussie Lamb cooked to perfection.”

2023 Events in Review

Devon- The Chef’s Knowledge Launch Event

Over 30 students from South Devon College and Exeter College were on hand to support the Bovey Castle team to produce a four-course meal for 80 invited guests. Aussie Beef & Lamb was featured on the menu.

Tim Jenkins (Brockencote Hall) served Australian lamb cutlet serve with greens forged from Bovey Castle. Mark Budd (Bovey Castle) prepared Australian fillet of beef which was accompanied by fondant potatoes, wild mushrooms, and an Armagnac sauce.

Cornwall - The Chef’s Knowledge Launch Event

The Bodmin Jail Hotel provided a unique location for the Cornish launch of The Chefs’ Knowledge on 13th November 2023. Several top Cornish chefs were on hand including, Gavin Edney (The Headland Hotel), Bruce Rennie (The Shore Restaurant), Dane Watkins (Bodmin Jail Hotel) and Darryl Collins (Mullion Cove Hotel).

Dane Watkins used Aussie beef filet along with smoked brisket cottage pie for the main course served with heritage carrots.

Scotland - The Chef’s Knowledge Launch Event

The Radisson Blu Edinburgh hosted The Chefs’ Knowledge Launch event in Scotland on 6th November 2023. Groups of students from two local colleges supported the chefs from the iconic hotel on Edinburgh’s Royal Mile.

For this event both Australian beef and lamb were on the menu. First up, Chef Gary Townsend (Hotel du Vin One Devonshire Gardens) prepared Aussie lamb rump with red lentil dahl as the starter. For main course, Chef Barath Kumar (Radisson Blu, Edinburgh) served Aussie beef mignon and barbacoa brisket accompanied with truffled mash.

Dorset & Hampshire - The Chef’s Knowledge Launch Event

Hotel du Vin in Poole, part of the Malmaison Group, hosted the Hampshire and Dorset The Chefs’ Knowledge launch event on 30th October 2023. Chefs from across the Malmaison Group provided expertise to produce a memorable lunch.

Matt Powell (Hotel du Vin Group Executive Chef) delighted the gusts with an Aussie ribeye steak. Cooked to perfection and served with a bearnaise sauce & pomme pont- neuf, the guests enjoyed the succulent grainfed beef.

West Country - The Chef’s Knowledge Launch Event

The Radisson Blu hosted 100 invited guests for the Bristol launch event on 16th October 2023. Students from City of Bristol College helped prepare a sumptuous 5 course meal. Australian beef and lamb were featured on the menu. Chef Muraliraj Narashimaraj from Talwar Express used filet of Aussie lamb rump for the starter of Australian lamb rump marinated with smoked peppers & aubergine and minced Aussie lamb thokku chettinad style.

For main course chef Will Dean (The Ox) used Aussie beef ribeye steak, grilled to perfection, and served with bourguignon cottage pie and seasonal greens.

Cardiff Lord Mayor’s Lunch

Halal Australian beef was on the menu at The Coal Exchange Hotel in Cardiff on 9th October 2023. The Rt. Hon. The Lord Mayor of Cardiff, Councillor Bablin Molik, was guest of honour along with 100 distinguished guests for the Welsh launch event.

Students from Coleg Gwent worked alongside some experienced chefs to create the delicious menu. Chef Keith Clash from The Coal Exchange Hotel led the team preparing the main course of seared Australian sirloin of beef.

London - The Chef’s Knowledge Launch Event

South Place Hotel was the location for the London launch event of The Chefs’ Knowledge on 25th September 2023. Rob Grist (Head Chef at German Gymnasium) prepared a starter of cured Aussie lamb rump. Students from West London College joined Chef Dan Moon (Development Chef at Foie Royale) to cook roast Aussie sirloin of beef.

The event was a great opportunity for these aspiring student chefs to learn from some of London’s top chefs using the high-quality Australian beef and lamb.

South West - The Chef’s Knowledge Launch Event

Aussie Beef & Lamb distributor, Classic Fine Foods, were on hand at the Courtyard Marriot in Exeter for the Southwest launch event on 20th September 2023. Chef Richard Hunt prepared Australian wagyu sirloin, expertly grilled to take advantage of the beef fat marbling which grainfed wagyu beef is renowned for.

Richard Sanders from Classic Butchery gave a presentation to the guests on how to achieve perfection with large steak cuts like Tomahawk and T-Bone.

Cotswolds & Bath - The Chef’s Knowledge Launch Event

Students from Coleg Gwent plus 5 chefs from Lucknam Park prepared a mouthwatering meal for the 65 invited guests on 12th June 2023. Chef Chris Cleghorn from restaurant, The Olive Tree at The Queensbury made a starter using succulent Aussie lamb. Australian sirloin of beef was the centre piece of the main meal prepared by chefs Hywel Jones and Ben Taylor from Lucknam Park. Asparagus, morel, and potato were the perfect accompaniments for the tender Aussie sirloin steak.

Omnino Steakhouse – Australian Steak Masterclass

Australian beef provided an incredible lunch for steak-loving chefs at Omnino Steakhouse in Leadenhall Street, London on 15th May 2023. Aussie Beef & Lamb UK Business Manager, Stephen Edwards, was on hand to talk about the different Australian steaks. The range included grain fed Angus ribeye and sirloin alongside grainfed Wagyu picanha and bavette. Each of the steaks had been carefully matured and allowed the chefs to compare the different steaks. Stephen commented, “The Aussie Beef was beautifully cooked by the expert Brazilian chefs, showcasing the versatility and consistency of Australian beef.”

St Patrick’s Day – March 2023

West London College was the location for the first Aussie Beef & Lamb sponsored event of the year on 17th March 2023. 100 invited guests enjoyed a St Patrick’s Day dinner prepared by the students. The meal was served on the finest 600-piece bone china dinner service supplied by event co-sponsor, Wedgewood. It was a great opportunity for these aspiring chefs to see how their food presented on the finest plates and bowls.

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