European chefs gain an insight into Irish beef industry

Pictured at the Rock of Cashel were Noreen Lanigan, Bord Bia's French Office Manager and Tom Hayes, Minister of State at the Department of Agriculture, Food and the Marine with the group of French and Belgian award winning and Michelin Starred chefs.
Pictured at the Rock of Cashel were Noreen Lanigan, Bord Bia’s French Office Manager and Tom Hayes, Minister of State at the Department of Agriculture, Food and the Marine with the group of French and Belgian award winning and Michelin Starred chefs.

Bord Bia recently hosted nine French and Belgian chefs and seven journalists on a three-day visit to Ireland as part of its Chefs’ Irish Beef Club initiative.

The group, which included Michelin starred chefs, visited farms, factories and food producers across Tipperary, Kilkenny and Carlow.

The trip was in order for the chefs to learn more about Ireland’s food production systems, it says.

The group visited Mark William’s farm in Gowran and Cahir’s ABP plant to gain an insight into the country’s beef industry, Bord Bia says.

Carlow Brewing in Bagenalstown received a visit from the group, to further build on the food and drink industry’s positive image in terms of quality, traceability and sustainable production, it says.

The delegation also met with Tom Hayes, Minister of State at the Department of Agriculture, Food and the Marine.

The Chefs’ Irish Beef Club is a Bord Bia initiative that unites top chefs from around the world who promote or use Irish beef in their high-end restaurants.

As Irish beef brand ambassadors, these award-winning chefs assist Bord Bia in driving the premium image of Irish beef.

There are almost 80 member chefs who are spread across seven markets including Belgium, France, Italy, Netherlands and Switzerland, it says.

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