Bord Bia and six Irish meat companies are targeting international meat buyers, decision makers and chefs at the biennial SIRHA foodservice trade fair which starts tomorrow (Saturday) in Lyon, the “gastro” capital of France. The event will extend over five days, attracting in excess of 200,000 visitors including 19,000 international chefs.
Speaking in advance of the event Aidan Cotter, Chief Executive of Bord Bia said that: “SIRHA provides an ideal platform for Irish exporters to secure new business and deepen relationships with existing French and international customers. France is our largest Eurozone market for beef and at €260 million, accounts for 23% of Irish beef exports to Continental Europe . It is also our biggest export market for sheep meat with a value of €90 million or 42% of our total global sheep meat exports. This endorsement from a country renowned for its culinary and fine dining tradition will enhance our attractiveness to the non-French presence at SIRHA who account for 13% of visitors”.
The leading Irish beef and sheep meat exporters will operate from the Origin Green Ireland pavilion where Bord Bia will facilitate business meetings and arrange product tasting for key customers. The Irish stand will also focus on promoting Bord Bia’s Origin Green Programme as well as providing details on the Chef’s Irish Beef Club and the Bord Bia Quality Assurance Scheme. The Irish exhibitors at the event include John Stone, Kepak, ABP Ireland, Liffey Meats, Slaney Foods, Irish Country Meats and Kildare Chilling
Bocuse d’Or “Winners” Event
In 2013, Irish beef was selected as the main meat dish for the prestigious Bocuse d`Or chefs competition at SIRHA, presided over by the famous French chef Paul Bocuse. The tradition of inviting all previous Bocuse d`Or medal winners and their product partners, of which Bord Bia is one, to a Winners Evening during SIRHA provides Bord Bia with access to an elite network of top chefs and food media personalities. This year two special Irish dishes created by Michelin star chef Pierre Caillet a member of Chefs Irish Beef Club will be presented at the event. Pierre has a special affinity with Ireland having spent time working and living in County Tipperary and County Kerry. His dishes, which will be tasted by those attending the Winners event, will consist of:
- Irish beef tartare Normandy style accompanied with crispy onions, Normandy cider and mustard and;
- Mini Irish cheek meat burgers (marinated in Guinness) and served with an organic Irish mild cheddar cheese from the Little Milk Company.
Commenting on this event Noreen Lanigan, Bord Bia Director for France said: “Over 250 of the who’s who in the culinary world will attend this Winners Evening. This influential network of chefs and food media will have the opportunity to taste top quality Irish meat and experience its versatility, this can only be positive for our reputation in the international food service arena”.