[13 May/Farmers Weekly]

Kiwi lamb is once again featuring on British restaurant menus, earning its place because of its provenance and quality. Six chefs from the United Kingdom, Hong Kong and Singapore and four from New Zealand have spent the last week touring South Island farms as guests of Alliance. The week-long Pure Discovery Series visit took them to deer, beef and sheep farms in Central Otago and Southland along with a visit to Alliance’s Lorneville plant and its innovation hub. The visitors said price had forced lamb off some UK restaurant menus, however consistent quality and portion size is bringing it back. Hilton Hotels Executive Head Chef Stuart Duff said adding NZ lamb to an event’s catering can add $14 to $20 a head to the cost. Alliance UK and Europe manager Donna Smith says the decision two years ago to focus on British food service is paying dividends because it took Alliance closer to customers such as restaurant chains and catering companies, which increases the reach of lamb. Mrs Smith says one restaurant chain agreed to try NZ lamb in a few of its outlets and it was so successful it is now being rolled out to all its outlets.