Napier chef Steve Beere of Mint Restaurant named ambassador for Beef and Lamb NZ

Steve Beere from Mint Restaurant in Napier has been named one of Beef and Lamb New Zealand's five ambassador chefs for 2017.

Steve Beere from Mint Restaurant in Napier has been named one of Beef and Lamb New Zealand's five ambassador chefs for 2017.

He was chosen as an ambassador after scoring "exceptional marks" during the 2017 Excellence Award assessment process and has proved to be one of the best beef and lamb chefs in the country.

The five chefs presented their skills at the reveal event, where they served food writers, media and industry heavyweights a signature beef and lamb canape dish.

Food writer and Listener columnist Lauraine Jacobs explains the awards not only showcase the very best beef and lamb, which are iconic to many Kiwis, but also the high calibre of chefs in New Zealand.

"Beef and lamb dishes are eye-catching statements on many menus around New Zealand - it's hard to come across a menu that doesn't incorporate these quintessential Kiwi ingredients in one way or another.

"As these awards have grown, so has the innovation that New Zealand chefs have behind their beef and lamb dishes. Our chefs are placing New Zealand on the food map as they display skills to rival the best found anywhere," says Jacobs.

Shaun Clouston of Wellington's Logan Brown is proud to be representing Beef and Lamb as an ambassador for the fourth time.

"Beef and lamb dishes are a staple on my menu. To showcase versatility and the beautiful flavours, I typically use two cuts for each dish, a first class cut and a secondary cut."

The 2017 Excellence Award holders were revealed on Tuesday with 162 restaurants nationwide joining a group of 3150 restaurants who have received the nation's longest-running culinary accolade since the awards were first launched.

Over the past few months, culinary trained assessors have been scouting out restaurants serving only the best beef and lamb dishes to determine the annual Beef and Lamb Excellence Award holders.

The awards, now in their 21st year, attracted more than 200 entries, with more than 400 beef and lamb dishes being assessed on taste, presentation, degree of cooking and overall appeal, over a three-month period.