A very special gastro launch event to celebrate the everyday
Partnering with a Michelin-Star chef to host a gourmet lamb dinner at a renowned restaurant
Background
INTEROVIC (Spain) and JKÁSz (Hungary) joined forces for this EU-funded campaign promoting Esustainable lamb and goat consumption, in those same two markets. The initiative aimed to challenge the traditional perception of lamb and goat as festive-only foods, advocating for their inclusion in everyday meals.
Background
INTEROVIC (Spain) and JKÁSz (Hungary) joined forces for this EU-funded campaign promoting Esustainable lamb and goat consumption, in those same two markets. The initiative aimed to challenge the traditional perception of lamb and goat as festive-only foods, advocating for their inclusion in everyday meals.
A pivotal moment in the campaign was the launch event held at Omeraki, the renowned restaurant led by chef Alberto Chicote in Madrid. The event featured a specially curated menu highlighting the versatility and sustainability of lamb and goat, aligning with the campaign’s core message: “Celebrate the everyday with sustainable lamb and goat from Europe.”
Our work
Atlas Marketing Studio orchestrated the launch event at Omeraki ensuring a seamless blend of culinary excellence and strategic messaging. The evening showcased a series of innovative dishes crafted by Chef Chicote, emphasizing lesser-known cuts of lamb and goat to demonstrate their versatility and suitability for daily consumption.
The The menu included:
- Paté en croûte featuring lamb trotters, leg of suckling lamb, sweetbread, and pistachios.
- Homemade Paquito sandwich filled with pulled lamb.
- Lamb shoulder skewer with a unique marinade.
- Lamb tataki with citrus and pickled vegetables.
- Bean stew with lamb tongue.
- Mud-soaked lamb shoulder slow-cooked to perfection.
- Lamb meatballs with a rich, savoury sauce.
These dishes were designed to rotate weekly, allowing guests to experience a diverse range of flavours and preparations, reinforcing the message that lamb and goat are not just for special occasions but can be enjoyed regularly .
Chef Chicote’s involvement extended beyond the event; he also contributed to a recipe book featuring over a hundred recipes to inspire consumers to incorporate lamb and goat into their everyday cooking.
The launch at Omeraki was a significant milestone in the campaign, setting the tone for subsequent activities aimed at promoting sustainable lamb and goat consumption across Spain and Hungary.
Clients
Interovic
Category
FMGC
The Keys
Fairs & Events
Online Advertising
Public Relations
Press Call
Creative Design
Solutions
Conceptualization
& Strategy Branding













Related Projects
Celebrate the everyday in gastronomic trade shows
Client
Interovic
The Keys
Fairs & Events
Online Advertising
Public Relations
Press Call
Creative Design
Solutions
Conceptualization
& Strategy Branding
Category
FMGC

Background
INTEROVIC (Spain) and JKÁSz (Hungary) joined forces for this EU-funded campaign promoting Esustainable lamb and goat consumption, in those same two markets. The initiative aimed to challenge the traditional perception of lamb and goat as festive-only foods, advocating for their inclusion in everyday meals.
A pivotal moment in the campaign was the launch event held at Omeraki, the renowned restaurant led by chef Alberto Chicote in Madrid. The event featured a specially curated menu highlighting the versatility and sustainability of lamb and goat, aligning with the campaign’s core message: “Celebrate the everyday with sustainable lamb and goat from Europe.”


Our Work
Atlas Marketing Studio orchestrated the launch event at Omeraki ensuring a seamless blend of culinary excellence and strategic messaging. The evening showcased a series of innovative dishes crafted by Chef Chicote, emphasizing lesser-known cuts of lamb and goat to demonstrate their versatility and suitability for daily consumption.
The The menu included:
- Paté en croûte featuring lamb trotters, leg of suckling lamb, sweetbread, and pistachios.
- Homemade Paquito sandwich filled with pulled lamb.
- Lamb shoulder skewer with a unique marinade.
- Lamb tataki with citrus and pickled vegetables.
- Bean stew with lamb tongue.
- Mud-soaked lamb shoulder slow-cooked to perfection.
- Lamb meatballs with a rich, savoury sauce.
These dishes were designed to rotate weekly, allowing guests to experience a diverse range of flavours and preparations, reinforcing the message that lamb and goat are not just for special occasions but can be enjoyed regularly .
Chef Chicote’s involvement extended beyond the event; he also contributed to a recipe book featuring over a hundred recipes to inspire consumers to incorporate lamb and goat into their everyday cooking.
The launch at Omeraki was a significant milestone in the campaign, setting the tone for subsequent activities aimed at promoting sustainable lamb and goat consumption across Spain and Hungary.








