News
HRH hosts a dinner at Clarence House to promote British beef
6th November 2006
The Prince of Wales hosted a dinner at Clarence House for some of Europe’s top chefs and restaurateurs to promote the quality of British beef.
Chef James Martin provided the menu for the evening which was aimed at increasing the demand for British beef abroad and boosting the amount of beef exported from the UK.
After BSE restrictions were put in place in 1996, the amount of beef exported from the UK fell from 246,000 tonnes a year to zero.
In 2005 the European Food Safety Authority declared that beef from animals born after 1st August 1996 posed no more risk to consumers than beef from other Member States, and the restrictions came to an end.
The beef export market is currently in the process of re-establishing itself and the dinner hosted by The Prince was aimed at highlighting the high quality of the product.
The Prince is a strong supporter of British farming and the beef for the evening’s menu came from four traditional British breeds; Scotch Aberdeen Angus; South Devons; Sussex Cattle and Welsh Black.
Before the dinner, The Prince popped into the kitchen at Clarence House where James, who hosts BBC One’s Saturday Kitchen, was preparing the food.
James’s menu included a starter of 24-hour braised oxtail tureen, a main course of braised beef pies and Beef Wellington, and a lemon tart dessert served with sweet goat's cheese cream.
He said he was happy to promote British produce: “I have always been a supporter of British food because I was brought up on a farm. If I can give something back to support British beef, I am more than happy.”
James described the task of cooking for some of Europe’s top chefs and restaurateurs as “daunting”, but added: “I think the secret of it all with jobs like this is simplicity. If you keep it simple then the product speaks for itself.”
Peter Hardwick, the International Manager of the Meat and Livestock Commission, said it was important to raise the profile of British beef to increase exports.
“We have been out of the market for 10 years, so we want to raise the profile of British beef,” Mr Hardwick said.
“We are currently exporting 700 tonnes a week and we used to export 246,000 tonnes a year - so that’s more like 5,000 tonnes a week.
“We hope to export 50,000 tonnes next year, and maybe 100,000 by year three.
“But that requires events like this and promoting the beef for that to happen.”
Mr Hardwick said some of the best-known chefs in Europe had been invited to tonight’s dinner where the quality of British beef would be showcased.
“British beef is probably the best finished beef in the EU, probably in the world - I would argue in the world,” he said.
At a reception before the dinner, The Prince met with industry leaders and chefs from across Europe, and was presented with a signed book by Italian chef Carlo Cracco.
French chef Michel Troisgros, whose restaurant Troisgros has a three Michelin star rating, said he was looking forward to “a good piece of beef” for dinner, and had always been impressed with the quality of the British product.
He said: “I love English beef - I love it because it is well-marbled, succulent and juicy.”