Restaurant & Cafe Magazine reported on the 2023 Beef + Lamb Young Ambassador Chef competition in their May 2023 issue.
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Foodwriters NZ reported on the Beef + Lamb Young Chef competition in May 2023.
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Farmers Weekly reported on the 2023 Beef + Lamb Young Chef Competition.
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Hospitality Business reported online on May 24th about Nic Kearney being named the 2023 Young Ambassador Chef.
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Restaurant & Cafe Magazine wrote about the Beef + Lamb Ambassador Chefs going to Otago to learn more about the Paddock to Plate journey for National Lamb Day.
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Beef + Lamb New Zealand wrote on their blog about the Beef + Lamb Ambassador Chefs trip to Otago for National Lamb Day.
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Hospitality Business reported on the Beef + Lamb Ambassador Chefs attending a visit to Otago for National Lamb Day.
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Online, The Manawatu Standard announced local chef, Andrew May as a Beef + Lamb Ambassador Chef.
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On their website, The Restaurant Association of NZ reported on the announcement of the next four chefs who have been selected to be the voices of Beef + Lamb NZ in the foodservice space.
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On their website, Hospitality Business reported on the announcement of the next four chefs who have been selected to be the voices of Beef + Lamb NZ in the foodservice space.
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On their website, Beef + Lamb New Zealand published a press release about the announcement of their four new Ambassadors.
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On their website, Restaurant & Cafe reported on the announcement of the next four chefs who have been selected to be the voices of Beef + Lamb NZ in the foodservice space.
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The Chef's Kitchen published an article on the announcement of the fifteen chefs chosen as finalists for the title of Beef + Lamb Ambassador Chef.
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Chef 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…
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This 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…
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Amayjen 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…
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