This week, Bord Bia hosted some 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 award winning and Michelin Starred chefs and journalists from a range of food and trade publications, visited farms, factories and food producers across Tipperary, Kilkenny and Carlow to learn more about Ireland’s food production systems. They visited Mark William’s farm in Gowran and Cahir’s ABP plant to gain insight into Ireland’s beef industry and Bord Bia’s Quality Assurance Scheme. The itinerary also included visits to Goatsbridge Trout Farm in Thomastown and Carlow Brewing in Bagenalstown to further build on the food and drink industry’s positive image in terms of quality, traceability and sustainable production. A pit stop at the Rock of Cashel allowed the delegation to meet 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 eighty member chefs who are spread across seven markets including Belgium, France, Italy, Netherlands and Switzerland.
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.
Noreen Lanigan, Bord Bia's French Manager and Mark Williams, Gowran Farmer (centre with blue jumper) are pictured with some of the chefs from France and Belgium here with Bord Bia this week.