Top chefs from throughout the UK have collaborated with Bord Bia (The Irish Food Board) to assist support the nation’s independent butchers and encourage customers to strive new grass-fed Irish beef cuts and cuisines this festive season.
The “Grass-fed Christmas Feasts” marketing campaign sees Tom Cenci, John Chantarasak, Anna Haugh and Henry Harris share their favorite beef cuts and cooking ideas and draw on their diverse culinary backgrounds to create their very own distinctive tackle a show-stopping Christmas feast with grass-fed Irish beef offering the right centrepiece and delivering that particular grass-fed style.
The marketing campaign will run 4 weeks from 10th December throughout PR, internet, e mail and social media with the purpose of reaching a million foodie customers throughout the UK to assist elevate consciousness of the premium qualities of grass-fed Irish beef and Ireland’s distinctive grass-fed manufacturing techniques.
Activity consists of recipes, cooking ideas, step-by-step YouTube video cooking tutorials and dishes on the menu at Tom Cenci’s pop-up at 26 Grains in London’s Borough Market.
The chefs recipes that includes premium grass-fed Irish beef cuts embrace:
Tom Cenci, one of London’s most outstanding chefs, recognized for pushing culinary boundaries with his eclectic and thrilling menus recommends Grass-fed Irish bavette, paired with fiery Nduja sprouts this Christmas. Tom will probably be that includes this dish on his menu at 26 Grains in Stoney Street from week commencing seventh December as half of his sustainability focussed pop-up which celebrates the extra unsung cuts of beef and nostril to tail cooking.
John Chantarasak, the top chef and proprietor of AngloThai and one of probably the most thrilling new expertise’s on the London meals scene, finest recognized for marrying conventional Thai recipes and flavours with seasonal native elements. John has teamed up with Irish beef as soon as once more, following the profitable launch of the now offered out AngloThai At Home: Irish Beef Banquet Box final month. John has created a Massaman roasted grass-fed Irish ribeye with beef fats curry potatoes and shaved brussel sprouts.
Anna Haugh, chef-patron of Myrtle restaurant in Chelsea has lengthy been a champion of Irish meals and is not any stranger to grass-fed Irish beef. Anna celebrates trendy European delicacies with an Irish affect and has created a Beef Wellington utilizing grass-fed Irish chateaubriand wrapped in braised Irish beef boxty pancake.
Henry Harris, of famend Racine, has created a 3 course Racine dinner supply field with HG Walter which celebrates Irish beef and the nostalgia for his Racine days. The field comprises a 950g grass-fed Irish côte de boeuf, with roasted bone marrow, bordelaise sauce, wilted spinach and pommes anna in addition to a step-by-step video on how to cook dinner Irish côte de boeuf.
“We are really excited to collaborate with these four incredibly talented chefs who have a passion for using high quality ingredients. Christmas serves up the perfect excuse to get creative in the kitchen and try out new recipes using our world-class beef. Each chef has created an easy to follow recipe in their own unique cooking style which champions these fantastic premium cuts of grass-fed Irish beef,” stated Emmet Doyle, GB Meat Market Specialist, Bord Bia – The Irish Food Board.
“I’ve been utilizing grass-fed Irish beef for over ten years now and it’s produce I am actually obsessed with. The farmers really have the well being and welfare of their cattle and panorama at their coronary heart, one thing which is essential to me. Plus, there’s a lot depth of flavour that comes from the animals being grass-fed. I’ve used bavette in my Christmas recipe as a result of it’s a nice minimize which is full of flavour and it gained’t break the financial institution, it’s actually versatile and will be ready in numerous sizes. It’s excellent for feeding the few or the various this festive season, however you might have to be fast to purchase it, that is the minimize the butchers normally like to hold for themselves,” commented Tom Cenci.
“Grass-fed Irish ribeye is my absolute favourite cut of beef, it has the most amazing flavour from the cattle’s slow growth, deep marbling and lush diet of grass, clover and yarrow. It is perfect for Christmas sharing celebrations, I hope this recipe will really inspire people to try something a little bit different for Christmas this year,” commented John Chantarasak, AngloThai.
“I enjoy using any great produce, but using great Irish produce makes me particularly proud” commented, Anna Haugh. “Ireland is perfectly suited for rearing cattle. The farmers care for their animals using practices that have been handed down from generation to generation… that’s really important to me and what I have in mind when choosing what goes on my menu. This Christmas I’m collaborating with grass-fed Irish beef to help inspire consumers to explore and experiment with premium cuts from their butchers, chateaubriand is a fantastic prime cut and certainly a great treat at Christmas,” commented Anna Haugh, Chef Patron, Myrtle.
“I was lucky enough to travel to Ireland and walk through the lush green grass and see the animals outdoors grazing, alongside the fantastic care and attention by the farmers. I have been buying grass-fed Irish beef for many years because it is of a consistently high quality and some of the best beef I have ever eaten. I can’t wait for you to enjoy this stunning côte de boeuf,” commented Henry Harris.
The #GrassFedChristmasFeasts recipes and chef ideas will probably be obtainable on @Irishbeef, @Englishhippy @Tomcenci @haughser @henryharris, Facebook, Instagram and Twitter accounts in addition to www.irishbeef.co.uk. For much more #GrassFedChristmasFeasts recipes and inspiration comply with these accounts and share your recipes at #GrassFedChristmasFeasts
Irish beef will be present in main retailers nationwide proper via to top finish butchers and eating places in London and throughout the UK.
TheCattleSite News Desk