Cypriot chefs were taught how to buy, prepare and plate Quality Standard beef from Britain at two workshops organised by the Agriculture and Horticulture Development Board (AHDB) this month.
AHDB Beef & Lamb joined forces with the Cyprus Chefs’ Association (CAA) and Intercollege (University of Nicosia), to host the events – with the first workshop held in the new gastronomy centre of the CCA in Limassol.
Around 42 chefs from the island were given talks and demonstrations on innovative ways to cut meat, as well as learning about the ‘farm to plate’ philosophy of QSM beef.
It was replicated the following day at the University of Nicosia where 80 catering students were able to learn more about meat from AHDB experts.
It is the fourth time AHDB Beef & Lamb has organised these events, with previous workshops held every two years from 2011. It has led to the development of the first butchery course on the island.
Jean-Pierre Garnier, Export Manager for AHDB, said: “Cyprus is a small but wealthy island for our beef exports. It has a strong ex-pat community, holidaymakers and residents with a high net disposable income which means there is demand for the higher end cuts.
“Following a difficult few years, the Cypriot economy has rebounded and the island is now welcoming a record number of tourists.
“Importantly, our sales of premium beef at retail and food service are rising steadily despite strong competition from beef of other regions. Cyprus is one of the destinations in the growing portfolio of countries where we can sell our products.”
