Top chefs, food journalists and producers came together to celebrate West Country PGI beef and lamb at a Winter Gastronomy evening.
The dinner took place at the Beachside Grill Restaurant, part of Saunton Sands hotel, in Devon on the 15 November.
The menu was designed by head chef, Dez Turland, at the Beachside Grill Restaurant. The dishes made full use of local produce, and ingredients were chosen to compliment the fantastic taste of PGI beef and lamb in the dishes. Plates included lamb shoulder lasagne and Japanese ribeye.
Head chef of Roehampton Club Adam Lestrelle, said:
“It is by no means a coincidence that chefs of high calibre choose to use produce like this, which brings quality and provenance giving diners a consistency each time they visit the dining room.”
Local beef producers also attended the event and were able to sample their produce in a range of the dishes.
Beef farmer Chris Lerwill said:
“What an amazing event put on to showcase West Country PGI beef and lamb. Exceptional chefs who have as much passion and respect for the product as the farmers who produce it – a pleasure to support and be a part of the event.”
Karl Pendlebury, from AHDB Beef & Lamb, said:
“It is so important that we celebrate local produce and showcase our high quality beef and lamb. There is a real drive to understand more about where our food comes from and events like this showcase to chefs the importance of using quality produce and working with farmers to understand the whole farm to fork story.”
The evening was enjoyed by all and is just one event on the calendar to help promote the quality of West Country PGI beef and lamb.
More information about West Country PGI Beef & Lamb can be found at http://www.westcountrybeefandlamb.org.uk/
Events such as these run throughout the year and aim to showcase the quality of beef & lamb produced in the West Country.
(Chefs left to right): Adam Lestrelle, Peter Gorton, Rob Kennedy, Donna Berry, Jake Bawm, Chris Wheeler
