Bord Bia launches sustainable BBQ campaign

Bord Bia (the Irish Food Board) and Irish Beef have reinstated their annual BBQ series, collaborating with two London chefs who are both advocates of sustainably produced beef and cooking over live fire.

New for 2022, the series will focus on sustainability to showcase the landscape and care that goes into producing grass-fed Irish Beef, as well as the versatility of different Irish beef cuts, including lesser-known steaks supporting carcass utilisation, with both chefs sharing innovative techniques to deliver dishes over an open flame.

Nick Fitzgerald (main picture) of Tacos Padre, based in Borough Market and Patrick Powell (pictured below) of Allegra in Stratford, have developed recipes with each chef sharing cooking hints, tips and tricks of the trade.

Working closely with chef butcher HG Walter, the series highlights the quality of premium grass-fed Irish beef, utilising as much of the animal as possible from nose to tail, including sirloin, topside rump, bavette and short rib expertly with seasonal produce.

Emmet Doyle, UK category manager meat for Bord Bia, said: “We are absolutely thrilled to be partnering with two incredible chefs at the top of their game for this campaign. With totally different approaches, each of them has their own style but both share a passion for sustainably reared top-quality produce. With such a good handle of their craft, and deep understanding of the quality of Irish grass-fed reared beef, they have created dishes from lesser-known BBQ cuts.”

Recipes and BBQ cooking tips are available @Irishbeef and the chefs Instagram accounts as well as www.irishbeef.co.uk