In response to a carcase imbalance and a significantly challenged foodservice sector, the ‘Steaks by Fire’ campaign has been developed by Bord Bia, grass-fed Irish beef and chef John Chantarasak to spark interest in premium steak cuts, enhance consumer steak cooking skills and support the Irish beef industry with BBQ recipe inspiration.
John Chantarasak of AngloThai, and most recently appeared on The Great British Menu, has collaborated with Irish food board, Bord Bia and Irish beef to help inspire consumers this summer. They have launched a menu of brand new Thai inspired BBQ recipes featuring restaurant-quality grass-fed Irish steak cuts as part of Irish beef’s ‘Steaks by Fire’ campaign.
The chef and owner of Anglo Thai, known for marrying traditional Northeastern Thai recipes and flavours with seasonal local ingredients, has curated a series of recipes featuring grass-fed Irish steaks cuts cooked over fire. Plus, John who is a regular face at famed live-fire festival Meatopia, has shared his BBQ tips on how to cook the perfect steak outdoors.
Each recipe will also appear as a limited-edition weekly menu special at John’s brand new summer AngloThai BBQ residency at Newcomer Wines in Dalston, where guests are invited to try a different Irish beef recipe each week from:
- Grilled ‘crying tiger’ grass-fed Irish rib-eye with roasted chilli and tamarind dipping sauce
- Whiskey marinated grass-fed Irish sirloin with ‘falling water’ herb salad and roasted rice powder
- Aromatic red curry of grass-fed Irish rump with charcoal-grilled celeriac and Thai basil
- ‘Laab’ spiced grass-fed Irish fillet with pounded chilli and herb dressing
Running for six weeks with the aim to reach one million foodie consumers across the UK aged 21-55 years old, the campaign includes recipes and ‘how-to’ video content featuring premium grass-fed Irish steak cuts: sirloin, rump, fillet and bone-in rib eye, and will be amplified and showcased across PR, web, email and social media.
“Cooking steaks over fire really does deliver a special flavour. And this gets even better when you’re working with a premium Irish cut from cattle who graze on lush green grass in Ireland’s mild and wet climate. It really does dial-up the taste even more,” commented, John Chantarasak.
Emmet Doyle, GB meat market specialist at Bord Bia, added: “We are excited to collaborate with John on this project, we were drawn to his passion and ethos for using quality, sustainably sourced ingredients and grass-fed beef. John has created some fantastic recipes which will really help people BBQ their steaks with confidence over the summer. And we can’t wait for people to try his dishes featuring grass-fed Irish steaks at his summer pop-up in Dalston.”
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.
