Chefs - Irish Meat

Natural, tasty and nutritious

As a professional, do you have a preference for deliciously produced meat? Then you almost have to be a fan of Irish Beef. The meat has a nice fat vein, because the animals have had a lot of exercise on the Irish grasslands. The Irish cattle diet consists of 90% grass. Throughout the year. This authentic, small-scale livestock farming includes healthy cows that can behave naturally in the pasture. The real beef flavor and controlled quality of the meat speak for themselves. You can read all about it on this page.

MEET THE CHEFS

Chef’s Irish Beef Club

The Chefs' Irish Beef Club is a global network, exclusively for chefs who are ambassadors for Irish beef. Through high-profile events, the chefs provide positive support and publicity for premium Irish Beef and are invited to Ireland to see the Irish beef production system for themselves.

John Chantarasak

John Chantarasak draws influences from both his Thai and British heritage to create dishes which marry traditional Thai cooking with British flavours. Raised in the Wye Valley in Wales, he trained at the Cordon Bleu in Bangkok before spending some time working at Nahm, at the time rated the best restaurant in Asia.

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Tom Cenci

Driven by his pure love of food and his affection for the collaborative nature of the kitchen, Tom Cenci has earned a place as one of London’s most prominent chefs. Having worked alongside some of the greatest and most respected chefs in the industry, Tom pushes culinary boundaries with his eclectic and exciting menus, a reflection of his passion for his craft.

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Tony Flemming

Tony has worked in some of London’s most prestigious (and vertiginous) locations – including under Richard Neat at the Oxo Tower and for Marco Pierre White at Criterion – before taking the role of Executive Chef at Angler – a fish and seafood-themed restaurant on the top floor of Moorgate’s South Place Hotel.

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Adam Bennett

After eight years as Head Chef at the vaunted Simpsons, Edgbaston, Coventry-born Adam Bennett became Chef Director at Kenilworth pub The Cross in 2013 – another venture backed by Simpsons supremo Andreas Antona.

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Anna Haugh

Influenced by her Irish upbringing in Dublin, Anna Haugh has been cooking professionally for 20 years offering Modern European cooking using only the finest Irish produce. Anna’s devotion and determination to championing Irish produce in her food has defined her as a sensational cook throughout her career.

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Learn From the Chefs

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All about Irish Beef

Traditional farming methods are combined with the latest technologies to help farmers produce beef that is sustainable, flavourful and nutritious.

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Top recipes

4 people
10 min

Marockansk-inspirerade ugnstekta lammlägg – irländiskt lammkött

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The Grass Fed Standard from Bord Bia

The Grass-Fed Standard is the world’s first independently verified standard on a national scale, which allows Irish processors to track and verify the percentage of grass consumed in the diet of Irish beef herds.