Hong Kong foodservice sector celebrates British dairy and red meat

Dishes featuring high-quality British dairy and red meat are being cooked up by three of Hong Kong’s most talented chefs as part of a month-long campaign.

Posted on Mar 12 ,00:05

Hong Kong foodservice sector celebrates British dairy and red meat

The campaign, launched by AHDB on 1 March, will run throughout the month with chefs Saito Chau of Chineseology, Tiff Lo of Jean May and Adam Catterall of Roganic creating beef, pork and cheese dishes that will be offered to diners at each of their restaurants until 31 March.

All three have created original dishes that showcase the quality, variety and versatility of British red meat and dairy products, including Tossed Ox Tongue Spicy Sichuan Sauce, Scotch Egg Piccalilli and Tunworth Cheese, Alpine Plum, Buckwheat Crumb and Lemon Thyme.

Lucy Randolph, AHDB Head of International Trade Development (Dairy), said:

"Hong Kong is an important dairy importer and the market presents opportunities for premium dairy products from the UK in the foodservice sector and with high-end retailers.

"Our campaign is aimed at raising the profile of our high-quality produce with consumers in Hong Kong, and we are delighted that three of its most renowned chefs have created dishes to showcase what the UK has to offer".

Jonathan Eckley, AHDB Head of International Trade Development, said:

"AHDB analysis has shown pork and beef consumption in Hong Kong to be among the highest in Asia. As with dairy, the foodservice and high-end retail sectors present opportunities for premium cuts of pork and beef.

"Coupled with consumers’ high regard for food safety and quality in Hong Kong and the wider Asia region, UK producers are well placed to capitalise on this demand. The campaign will help cement the UK’s reputation as a producer of high-quality, sustainably produced red meat and dairy".

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