Why Irish Beef is so special

The grass really is greener over on the Emerald Isle. Ireland’s mild, temperate climate, plentiful rainfall and rich soils lead to lush grasslands full of nutrients, natural herbs and clover, creating the ideal environment for rearing cattle.  

99% of Irish farms are family owned and run, passed down from generation to generation as is the craft, love and dedication to livestock farming. These careful and meticulous farming practices are at the heart of Ireland’s Sustainable Beef Assurance Scheme, which ensures the highest standards in animal welfare, traceability and environmental care.

So, by serving Irish beef on your menu, you can be confident in the knowledge that you have a tender, sustainable, delicious tasting, quality product every time.

About Bord Bia

Bord Bia, also known as the Irish Food Board, is an Irish semi-state agency. Bord Bia’s role is to market and promote Irish food, drink and horticulture to customers worldwide on the basis of sustainability, traceability and quality.  Headquartered in Dublin, Bord Bia also has sixteen global offices in locations such as London, Paris, New York, Singapore and Shanghai.

Customers around the globe recognize that Irish food and drink is world-class; that it is high quality, distinctive, and made by a diverse range of creative producers from a unique and fortuitous island location. Bord Bia’s purpose is to bring Ireland’s outstanding food, drink and horticulture to the world, thus enabling growth and sustainability of producers.

About Aubrey Allen

Aubrey Allen understands that they are only ever as good as the last meal that they helped to serve. Everything they do is focused on consistency and finding the best farmers to help them achieve this is critical. 

This philosophy has helped them to win Chefs’ Favourite Butcher award time and time again – as voted for by chefs, as well as National Catering Butcher of the Year and Britain’s Best Butcher’s and Deli in Leamington Spa.  Their aim is always to source the best available meat in the British Isles and this philosophy dates back to the 1930’s when Aubrey Allen – Russell Allen and Lucianne Allen’s grandfather opened his back street butchers shop to feed the people of Coventry.  

‘We select only the top 1% of the very best beef in the country and we then dry age – we have 5 dry ageing fridges, and our butchers are skilled craftsmen creating sustainable cuts that help chefs balance menus as well as our carcasses.’ 

Aubrey Allen only use beef cattle such as Angus and Herefords and select the beef from areas of natural outstanding beauty. Cattle need space, clear drinking water and pure lush pastures in order to flourish and grow slowly, naturally. 

 

About the trip

Aubrey Allen and Bord Bia – The Irish Food Board have been bringing the very best chefs from the UK into Ireland on Irish beef trips for years. Expect a very warm Irish welcome, to see all 4 seasons in 1-day, wet rain, rolling hills, gorgeous cattle, the perfect pint of the black stuff and of course delicious sustainable Irish beef.  

See you soon! 

 

Irish Beef Chef Trip Alumni 

Adam Bateman, Adam Bennett, Adam Smith, Adam Tooby-Desmond, Adam Whitlock, Adam Wright,  Allan Henrik, Andy Glover, Andy Waters, Anna Haugh, April Partridge, Ben Castell, Ben Ternent, Chris Kennedy, Christopher Prow, Craig Burrows, Dale Osborne, Daniel Lawrence, David Ridgway, Dominic Teague, Douglas Santi, Istvan Gyorgy, Jack Croft, Jack Hazell, Jake Oswin, Joe Fox, John Freeman, Jon Bowring, Joo Won, Kerth Gumbs, Ketlid Serjanaj, Kevin Buck, Lars Windfuhr, Leo Kattou, Luke Tipping, Mark Constable, Mark Page, Mark Walker, Martin Carabott, Martin Lee, Matt Nicholls, Michael Croft, Michael North, Neil Thrift, Neil Wiggins, Paul Walsh, Paul Welburn, Peter Gray, Richard Sharples, Robert Chasteauneuf, Russell Clark, Sat Bains, Simon Wood, Steve Fitzpatrick, Sue Stinchcombe, Tom Allen, Tom Bains, Wayne Thomson