Master Butcher Kevin Burrows’ Butchery Demonstration
Invited guests to an event organised by EBLEX, the beef and lamb division of the Agriculture & Horticulture Development Board, were given an insight into the versatility of beef in the culinary sphere.
A butchery demonstration gave guests a closer look at the anatomy of the beast while local and international chefs showcased traditional and new cuts of beef by featuring them in various recipes.
Dish presented by Chef Alex of Fleur de Sel
British High Commissioner Antony Phillipson
Dish presented by Chef Paul of Tippling Club
EBLEX export manager, Susana Morris
