Aussie Beef Mates
Meet our UK Aussie Beef Mates
Meet our UK Aussie Beef Mates, a group of influential food professionals with extensive experience cooking Australian beef. These talented chefs partner with us to promote awareness of Australian beef in the UK.
Join our Aussie Beef Mates on their culinary adventures as they share the amazing taste of high-quality, nutritious, and sustainably produced Aussie Beef. See their latest creations by following them on social media and visiting their websites. Don’t miss their skills in preparing delicious dishes made with Aussie Beef.
Ioannis Grammenos
Executive Chef & Meatologist™
Ioannis began his career in his native Greece, working through the ranks in professional kitchens. His passion for Mediterranean cuisine led to a prominent role on the Greek television show Chefs on Air for five consecutive years. In 2012, he relocated to London to become the Executive Chef at Heliot Steak House. In 2018, Ioannis was named the world’s first Meatologist™ with the launch of the UK's first School of Meatology™. Based in the restaurant, the school offers a series of classes designed to educate meat enthusiasts on butchery and steak cooking. Under Ioannis’s leadership, Heliot Steak House has been named Best Steak Restaurant in London at the Bookatable Awards in 2015, 2017, and 2018. It has also received the Best UK Casino Restaurant award in 2018, 2019, 2020, and 2024 from the British Casino Awards and Best Steakhouse 2018 in the Lux Magazine Bar and Restaurant Awards. Ioannis has served as Chairman of Judges for the World Steak Challenge since 2021, overseeing 92 judges from around the world. Ioannis was awarded the CGOC Master Craftsman of the Craft Guild of Chefs.
Favourite Footy Team:
Arsenal, Panathinaikos Greece
Favourite Cut of Beef:
I’ve had the pleasure of enjoying steak from around the world, and I particularly love using simple, flavourful ingredients like lemon, thyme, and salt. When it comes to steak, my favourite is a perfectly cooked sirloin—medium rare to medium—finished with a touch of sea salt and served with a rich red wine sauce. It's a simple yet elegant dish that always hits the spot.
Dan Espley
I began my meat journey well over two decades ago with a supermarket apprenticeship whilst graduating from the Hunter Institute of TAFE, New South Wales as apprentice of the year. Dove straight into various retail butchery sides of the trade before returning to the Hunter Institute but this time as a teacher. Moved to London eventually, initially for a shorter stay, but found a real sense of community when helping start and build Provenance Village Butchers in west London where I still get on the knives as their General Manager. I enjoy keeping a finger on the pulse of the meat industry and building up the apprentices to who will eventually inherit the trade of delivering fantastic meat to thankful customers. Being an Aussie Beef Mate only adds to my pride in Aussie exports, such as myself.
Favourite Footy Team:
Central Coast Mariners
Favourite Cut of Beef:
A medium rare to medium, marbled ribeye steak served with triple cooked chips. Hold the salad. Paired with a generous glass of red and friendly company.
Roy Ner
Internationally acclaimed chef Roy Ner is relatively new to the London restaurant scene. Acclaimed in Australia, where he spent 18 years establishing his culinary credentials and enjoying a life-long passion for food and drink. He opened his Mayfair Mediterranean restaurant, Jeru, in 2021. Jeru is one of Mayfair’s largest restaurants, showcasing both the design and the cuisine of the Mediterranean.
An exceptional Cordon Bleu-trained chef, Roy has a lifelong passion for all things gastronomic drawn from his eclectic heritage which exposed him to exotic tastes, herbs and spices from the North African region and Mediterranean Sea.
In his early career, Chef Roy spent seven years in Sydney’s award-winning restaurant, ARIA. He then created Nour Restaurant, earning his own first hat. He then worked in the US, with chefs such as Tim Hollingsworth (French Laundry) and Chard Robinson (Tartine Bakery). Returning to Australia, Roy partnered with the Ovolo Hotel Group, opening ZaZaTa in Brisbane - an immediate success.
Favourite Football Team:
For the past two decades, I’ve been a dedicated supporter of Manchester City, long before they rose to fame and became a dominant force in the world of football.
Favourite Cut of Beef:
On a chilly day, one of my favourite comfort foods is short rib accompanied by bone marrow jus. The rich, savoury flavours are just perfect for the weather. I also take pride in being an ambassador for Australian meats, as I’ve seen firsthand how specific beef programs thrive in different markets. One standout in particular is Jack’s Creek. They offer a 120-day grass-fed finish, along with a 350-day grain-fed option. The piece I often enjoy weighs around 800 grams (-as the sheer size of the animal), and the flavour profile is genuinely exceptional. It is uniquely delicious, making it a memorable choice for meat lovers.
