Bord Bia collaborates with chefs on grass-fed Christmas Feasts campaign

10 December 2020 by
Bord Bia collaborates with chefs on grass-fed Christmas Feasts campaign

Chefs from across the UK have collaborated with Bord Bia (the Irish Food Board) to inspire consumers to try grass-fed Irish beef cuts this Christmas.

The Grass-fed Christmas Feasts campaign sees chefs Tom Cenci, John Chantarasak, Anna Haugh and Henry Harris share their favourite beef cuts and cooking tips to create their own take on a Christmas feast with grass-fed Irish beef.

The campaign started on 10 December and will run for four weeks with activity including recipes, cooking tips, step-by-step YouTube video cooking tutorials and dishes on the menu at Tom Cenci's pop-up at 26 Grains in London's Borough Market.

The chefs' recipes include:

● Tom Cenci's grass-fed Irish bavette paired with ‘nduja sprouts.

● Chef-owner of AngloThai in London John Chantarasak's massaman-roasted grass-fed Irish ribeye with beef fat curry potatoes and shaved brussel sprouts.

● Chef-patron of Myrtle restaurant in Chelsea Anna Haugh's beef Wellington using grass-fed Irish chateaubriand wrapped in braised Irish beef boxty pancake.

● Henry Harris of Racine's three-course Racine dinner delivery box with HG Walter, containing a 950g grass-fed Irish côte de boeuf with roasted bone marrow, bordelaise sauce, wilted spinach and pommes anna, and a step-by-step video on how to cook it.

Emmet Doyle, GB meat market specialist at Bord Bia, said: "We are really excited to collaborate with these four incredibly talented chefs who have a passion for using high-quality ingredients.

"Each chef has created an easy to follow recipe in their own unique cooking style which champions these fantastic premium cuts of grass-fed Irish beef.

Tom Cenci
Tom Cenci

Cenci added: "I have been using grass-fed Irish beef for over 10 years now and it's produce I'm really passionate about. The farmers truly have the health and welfare of their cattle and landscape at their heart, something which is very important to me. Plus, there is so much depth of flavour that comes from the animals being grass-fed.

"I've used bavette in my Christmas recipe because it is a great cut which is full of flavour and it won't break the bank; it's versatile and can be prepared in different sizes. It's perfect for feeding the few or the many this festive season, but you have to be quick to buy it – this is the cut the butchers usually like to keep for themselves."

The #GrassFedChristmasFeasts recipes and chef tips will be available on @Irishbeef as well as

TagsBord Bia and chefs
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