West Country beef and lamb shines at seaside supper

Four top British chefs showcased beef and lamb from the West Country at an event held at North Devon luxury hotel, Saunton Sands.


Lamb by Hari Ghotra (c) Pavlova and Cream

Chefs Dez Turland, Hari Ghotra, Louisa Ellis and Chris Wheeler prepared dishes including a tartare made from 56-day dry aged West Country sirloin, surf and turf with scallops on a risotto and Cornish lamb loin and shoulder, during the evening.


Lamb by Dez Turland (c) Pavlova and Cream

More than 60 attended the event, organised by Agriculture and Horticulture Development Board, with guests including bloggers from Dining Devon and Total Cornwall who shared their feedback on social media.


Senior Quality Schemes Manager Karl Pendlebury, said:

“This was a truly interactive event. Each of the chefs were wonderful, introducing their dishes, giving guests the opportunity to taste them and sharing tips on how to get the best out of beef and lamb holding the West Country PGIs. The quality of the products that they used in the menu really shone through.”

Farmers from the region also attended and shared their passion for the beef and lamb they produce with guests.


Beef by Chris Wheeler (c) Pavlova and Cream

Sheep farmer and Chairman of National Sheep Association, Bryan Griffiths, said:

“The way the beef and lamb was showcased in the dishes which these expert chefs created, has to be some of the best I’ve ever tasted. As a producer, it’s inspiring to see guests learning more about the food we produce here in the West Country. I’m confident more consumers and chefs will be adding West Country PGI meat to their shopping baskets and menus, following this event.”

In order for beef or lamb to be marked as West Country PGI, it must be produced in the six South West counties of England, with at least 70 per cent of the animals’ feed made up of natural forage.

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