UK’s top chefs visit Ireland to see high meat production standards

Recently, a group of fifteen distinguished chefs from across Europe made a visit to the ABP Plant in Bandon as participants of the Chefs Irish Beef Club. This initiative, spearheaded by Bord Biá, brings together Michelin-starred and acclaimed chefs who advocate for or incorporate Irish beef in their upscale European and international restaurants. The club's main aim is to highlight the exceptional standards upheld in the production of Irish beef. During their two-day stay, the chefs' itinerary included a visit to the Old Midleton Distillery, a meal at the Malt House restaurant, and a guided tour of Cork's English Market, culminating in an extensive exploration of the ABP Plant and Facility in Kilbrogab, Bandon. This visit allowed the chefs to observe each phase of the meat production process up close, gaining insight into the meticulous preparation of the beef before it is delivered to their kitchens. The Chefs Irish Beef Club boasts nearly 80 members globally, with the group visiting the ABP Bandon facility hailing from the UK. Chef Jonny Glass of Dinner by Heston Blumenthal commented, "We hold ourselves to the highest culinary standards for our patrons. Today's visit to ABP has reinforced our dedication to Irish Hereford beef, ensuring its quality meets our high expectations for our restaurant." Eoin Ryan from ABP expressed his enthusiasm about hosting the culinary professionals, stating, "It's a pleasure to have the culinary experts at our ABP Plant in Bandon as part of the Chefs Irish Beef Club. By allowing the chefs to witness the meticulous care we invest in our meat production, we not only strengthen our bond with these gastronomic authorities but also affirm the excellence of our Irish beef."