On Monday of this week I had the privilege of presenting a masterclass in Irish beef at the Irish Ambassador’s Residence in Brussels. The audience for the masterclass were members of the “Irish Chefs Beef Club” in Europe which was established some time ago by Bord Bia.
“The Club which includes some of Europe’s top chefs has grown from strength to strength. Today, the Club boast a membership of over 35 chefs through its contact events in Belgium, Britain, France and the Netherlands. With plans underway to launch the Italian Chapter by the end of the year, the Chefs’ Irish Beef Club will have an extensive presence in the most important European markets. The Chefs’ Irish Beef Club is an exclusive international forum which brings together some of Europe’s leading Michelin Star chefs who collectively endorse the high quality of Irish beef. The Club sees award-winning chefs market the advantages of Irish beef by serving it in the finest of restaurants. The result is an increased presence of Irish beef in the restaurant sector, which ultimately builds product reputation and its positioning in international markets.” – Extract taken from Bord Bia website
*Images courtesy of Bord Bia
We have so much to be proud of with all our Irish produce and it is a wonderful privilege for me to work with and showcase Irish beef internationally. There is a great sense of pride in both our culture and heritage and beef is an intrinsic part of this.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: Avoca Irish Butcher, Brussels, Irish Ambassador, Irish Beef, Irish Beef Masterclass in Brussels, Irish Chefs Beef Club, James Whelan Butchers, Pat Whelan
