Lambassador David Godsoe
One of our newest Lambassadors, David Godsoe leads culinary for Eighteen Hospitality Group, a small but mighty restaurant empire in Ottawa, Canada. We met Chef at an event we hosted at the Culinary Vegetable Institute, and our respect for his talent and mutual love for sustainable, high quality meats brought us together. That, and the “Charcoal-grilled chimichurri lamb t-bone with pomme fondant, charred onion soubise, and carrots 3 ways” that he cooked up! Here’s a quick Q&A so you can get to know him too.
What do you like about Aussie lamb?
It’s been a staple on my menus for years! First off it is incredibly consistent in quality and tenderness, which is crucial to restaurants. Flavor-wise, it has a milder, more subtle flavor that my guests appreciate.
What have you done so far in your role as a Lambassador?
Last year we hosted a pop-up style event with a few other chefs at my restaurant e18hteen.
We love doing events like that, especially when we get to invite other talented chefs to join us in our kitchen. Not only do I get to cook with my friends, it allows us to cross-promote and showcase some up and coming talent within our group. As a restauranteur, it allows us to animate our space in a different way from the usual service and our guests engaged with what we are working on. The energy and morale boost for our team is noticeable when we return to normal service the next day.
What did you serve up?
Rillette is one of my favourite go to dishes with any protein, and it’s awesome made with the aussie lamb shanks. We cure the lamb overnight, then confit it in a mix of lamb and duck fat. Then it gets paddled in the mixer with a bit of grainy mustard and herbs to just the right consistency and potted up. For events, it’s a super easy serve that also let us showcase some fun projects we have on the go in the restaurant. Our Chef de Cuisine Matty Allen made an amazing batch of orange vinegar and we decided to incorporate it into this dish in a gastrique and as a dressing for the frisée. We also made a sourdough tuile made from the discard of our starter, taking a “waste product” and turning it into something beautiful for the plate.
What are your thoughts on becoming an Aussie Lambassador?
The Lambassador program is still growing in Canada, but I cannot wait to see what we can do to further inspire chefs and restaurateurs to get on board and highlight this amazing product on their menus.
Love it! Sustainable Aussie lamb, food waste reduction and creativity for days. We can’t wait to see what you cook up next, chef!
Two of the dishes we love:
David Godsoe's Chimichurri Marinated Lamb T-Bone, Pomme Fondant with Charred Onion Soubise, Smoked Carrot Puree, and Glazed and Pickled Carrots (left) and Confit Lamb Rillette, House Preserves, Fermented Mustard Seed, Frisee, In House Oaked Orange Vinegar (right).