Welcome to our blog where you can keep up to date with the news and views for anyone with an interest in the beef and lamb foodservice space. Keep an eye out for contributions from kiwi chefs who are telling the paddock to plate story through their cooking and helping to shape New Zealand’s food story.
After going head-to-head as finalists in the Hospitality NZ Chef of the Year competition, Beef + Lamb Ambassador Chefs Dean Thompson and Cam Davies reunited for a night that celebrated the strength and creativity of New Zealand’s hospitality industry. Hosted at The Fat Duck in Te Anau, the North Meets South dinner showcased the best of regional produce, culinary collaboration, and the shared passion that drives the sector forward.
Read MoreTwo of New Zealand’s Beef + Lamb Ambassador Chefs - Dean Thompson from Northland and Cameron Davies from Southland, joined forces for a one-night-only dining experience that blended regional flavours, creative flair, and a touch of friendly rivalry. Held in Te Anau as part of the Ambassador Series Dinners, North Meets South celebrated local produce and shared culinary passion, proving that even chefs from opposite ends of the country can find common ground through great food and storytelling.
Read MoreIf you’re interested in how to bone a lamb saddle to prepare a rolled lamb noisette, then read on and watch as Ambassador Chef Cameron Davies takes you through preparing a boned, stuffed and rolled lamb saddle.
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