14 April 2021

2 minute read

Asia

Last week, 15 key influencers were invited to an AHDB virtual cook-along where they had the opportunity to try their hand at English beef ribeye with maitake mushrooms, croutons, celery cress and black truffle.

The event was organised by AHDB’s Export Manager Susan Stewart in partnership with the British Chamber of Commerce, in a bid to add value to farm businesses and continue boosting red meat exports to the country, where the UK currently has market access for beef, lamb and pork.

Singapore is a hugely important high-end market for the UK’s red meat exports, with both volumes and value of beef exports increasing in 2020. Last year, exports of fresh and frozen beef, lamb and pork, including offal, were worth £2.6 million to the UK, with 1,558 tonnes shipped over the 12 months.

Susan said: “Singapore is a key target market for our red meat exports and while the volumes of meat shipped is relatively low, the value of cuts provides a fantastic boost for the UK’s red meat sector.

“This virtual cook-along was organised to ensure that we continue flying the flag for our red meat in this important market and do all we can during these challenging times to reach key contacts and continue boosting our exports.”

The virtual event saw boxes of ribeye beef shipped to the selected influencers who had the chance to cook-along with Paul Hallett, the executive chef at Singapore’s exclusive restaurant Skai, and experience the exceptional taste of British beef.

The positive response to the AHDB event has led to a second virtual cook-along being organised this month which will see two chefs cook the "famous" Sunday roast, featuring prime cuts of British beef.

The events coincide with FHA Match in Singapore, which takes place this week, providing a platform for UK exporters to connect with contacts and unlock new business opportunities virtually.