Bord Bia – the Irish Food Board – and Irish beef are collaborating with chefs to promote grass-fed Irish beef as part of their ‘World’s Greatest BBQ’ campaign.
The project will involve the “UK’s top live fire cooking chefs” to create “fresh, new BBQ recipes, cooking hints and tips, and on-menu BBQ specials.”
John Chantarasak of AngloThai, Nick Fitzgerald of Tacos Padre, Lee Westcott and Andrew Clarke are amongst the live fire chefs involved in the campaign. Each chef has drawn on their international culinary backgrounds to create limited edition on-menu specials which will be served at their restaurants and events throughout the summer.
The campaign is running for eight weeks with the aim to reach one and a half million foodie consumers across the UK. Consumers are invited to taste and trial the range of dishes which will be served at the chefs' restaurants, high profile foodie events and at food festivals across the UK, as well as London’s Borough Market.
Collaborating with premium chef butchers Aubrey Allen and HG Walter, the dishes will feature grass-fed Irish rib-eyes, beef short ribs, off-cuts of onglet and bavette. The dishes will showcase Irish meat’s role within the world of international BBQ foods and flavours.
In addition, the campaign will see regional Irish beef ambassadors sharing their on-menu creations and BBQ cooking tips from their restaurants. These include chefs: Ronnie Aronica of Bench in Sheffield, Sam Grainger of Belzan in Liverpool and Paul Welburn of 215 Kitchen and Drinks in Oxford.
"Absolutely thrilled"
Emmet Doyle, UK meat market specialist, Bord Bia, said: “We are absolutely thrilled to be partnering with some of the country’s top chefs for this campaign.
"With a range of exciting backgrounds and cooking styles, the one thing all these chefs have in common is a passion for using the best, top-quality produce, such as grass-fed Irish beef.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
