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.
It was a tasty 24 hours in Palmeston North recently when we jetted off to attend Andrew May’s Ambassador Series Dinner at Amayjen. Alongside him in the kitchen were fellow Ambassadors, Mat McLean and Nic Kearney. Read on to find out how the night unfolded.
Read MoreIn 2022, to celebrate the 140th anniversary of the first shipment of lamb arriving in the UK, three of the Beef + Lamb Ambassador Chefs stepped out of their kitchens and into Central Otago for National Lamb Day in May.
Read MoreFor 26 years, Beef + Lamb New Zealand have been recognising and rewarding a wealth of talented chefs and building a ’Hall of Fame’ who’s who of culinary rock stars including the likes of Phil Clark, Peter Gordon, Kate Fay and Rex Morgan to name just a few. And now it is time to reveal four new talented chefs who will join the Beef + Lamb family for the next two years, as Ambassadors.
Read MoreWith the new year upon us and after spending a few weeks working through a number of high-quality applications, we’re delighted to be able to announce the finalists in our search for the 2022 Beef + Lamb Ambassador Chefs.
Read MoreSmall country dining comes to the big city restaurant! Beef + Lamb Ambassador chef Andrew May of Amayjen recently collaborated with Rob Hope-Ede for a pop-up dinner at Simon Gault's restaurant, Giraffe. Find out how the evening came about…
Read MoreThis visually stunning dish features a lamb loin wrapped in anchovy mousse with rosemary, marinated lamb belly, deep fried sweet bread with textures of broccoli and beetroot. The dish has an interesting variation of textures and flavours with…
Read MoreChef Andrew May and his wife Jenni have established a wonderful reputation in the heart of rural New Zealand as a top destination for an outstanding dining experience. With many awards under their belt, Andrew reached the pinnacle of his career…
Read MoreAmayjen is based in the heart of rural New Zealand and Andrew says his customers are always keen to experience the full ‘meaty’ experience when dining out. He chooses to use prime cuts and secondary cuts together to give diners the whole nose to tail experience…
Read MoreFive very talented chefs have been announced as the 2019 Beef + Lamb NZ Ambassador Chefs. Their job? To encourage innovation and creativity amongst their fellow chefs…and generally be foodie rock stars...
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