Maple syrup from Canada, the brand representing more than 11,300 maple syrup producers in Québec, has unveiled two new chef ambassadors for the UK trade market.
Master chocolatier William Curley and James Golding, chef member of the Royal Academy of Culinary Arts (RACA), joined a number of maple producers in Montreal to see the tapping process first hand and experience the Québécoise maple culture.
The chefs also enjoyed a trip to a traditional Canadian sugar shack and met with some of Canada's maple chef ambassadors, from patisserie owners to restaurateurs including French chefs Olivier Perret and Phillippe Mollé.
Mylène Denicolaï, promotion co-ordinator for Québec Maple Syrup Producers (QMSP), said: "Maple syrup is so engrained in Québec's history and culture that it runs in our blood during the spring season
"We want to showcase the diversity of maple in cooking and educate our chefs on the quality and sustainability of the product, arming them with the knowledge to promote the use of maple in the United Kingdom."
Maple syrup's sustainability and naturality is a big talking point for James Golding, a member of RACA's sustainability committee, which promotes good food through the purity and freshness of natural ingredients.
Speaking of the partnership, Golding added: "Maple is an incredibly unique ingredient with a diverse range of uses, but what makes it even more special is the fact that you can trace each drop back to the forest in which it was produced.
"The tapping and boiling process is 100% natural and you can see how devoted each producer is to their craft. It's this level of expertise which truly enhances the final product to make a wonderfully versatile ingredient which deserves its place as a culinary staple in the restaurant industry."