Bord Bia teams up with Aubrey Allen, Paul Welburn, Anna Haugh and more to create St Patrick's Day feast

Bord Bia has collaborated with award-winning butcher Aubrey Allen and chefs from across the UK and Ireland to create a 'Great St Patrick's Day Feast' that showcases premium Irish produce.

Chefs including Adam Bennett, Tom Cenci, Anna Haugh, Richard Sharples and Paul Welburn have each created dishes with grass-fed bone-in rib-eye as the centrepiece.

Central to the feast is Aubrey Allen's Irish Steak and Cheese Box, which features a grass-fed bone-in rib-eye, gin-infused smoked trout, farmhouse cheeses and high-end spirits.

The campaign also includes a social media competition with an array of prizes, including Irish cookbooks, vouchers for Michelin-starred restaurants and Aubrey Allen hampers.

Lucianne Allen, director of sales and marketing at Aubrey Allen, said: “Our grass-fed Irish beef comes from areas of outstanding beauty, reared by farmers who are fiercely passionate about sustainable agriculture, animal welfare and producing the best quality beef. With Ireland’s proximity to the UK, we’re able to source some of the freshest, tender and ethically cared for meat to deliver the best in quality to our customers."

Bennett said: “After visiting Ireland I was able to learn so much more about the quality of grass-fed Irish beef and discover what makes Irish Hereford prime so exceptional. Being able to meet the farmers was not only an inspiring moment for me as a chef but it was also insightful – learning more about the quality and provenance means I can cook and serve it with complete confidence. I cannot tell you how proud I am to cook and serve Irish beef at the Cross, with quality produce being a key pillar for our business and our reputation.”

Emmet Doyle, GB meat market specialist at Bord Bia, added: “It is a pleasure to work with butchers like Aubrey Allen and these like-minded and dedicated chefs who only accept the best for their customers, which of course begins with the ingredients they use – chefs who, like us, are passionate about quality they can trust, especially as each chef has visited Ireland to see and experience first hand the country’s grass-based beef production system, traditional family farming practices and exceptional animal husbandry, which helps to deliver consistently premium grass-fed Irish beef. It's thanks to our lush grass fields, clean air, plentiful rainfall coupled with our dedicated farmers which makes Ireland the perfect place for producing quality grass-fed beef.”

For all the chef’s recipes click here