Chefs - Irish Beef

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

The chefs we have worked with include our 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.

Meet the Chef

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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Adam Byatt

Raised in Rainham, Essex, Adam Byatt was born into a family of food lovers, with a professionally trained mother and an army cook for a grandfather. Always proud of his working-class roots, Adam was instilled with a love of food but also an appreciation for the value of hard work.

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Alyn Williams

Born in East Ham, London (and a life-long Hammers supporter as a result), Alyn Williams came from a family that celebrated food. His father had a great passion for gardening, and in his two allotments grew all manner of vegetables – peppers, celeriac, purple kohlrabi, every type of bean – things you didn’t typically see growing up in 1970s East London.

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Andy McLeish

Andy McLeish takes the field to fork ethos seriously, hunting his own game to ensure his menus at Chapter One offer the finest ingredients treated with respect.

Meet the Chef

John Relihan

Accomplished chef and Irish food champion John Relihan has worked his way up through the restaurant ranks, turning a childhood love of food into a lucrative career through sheer hard work, determination, and a bit of help from his pal Jamie Oliver. After working his way up through Oliver’s restaurant Fifteen, he became Head Chef of Barbecoa, before opening his own barbecue restaurant, Holy Smoke, in Cork in 2016.

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Luke Tipping

Luke Tipping lived above many restaurants as a child – his father was a chef and his mother was also in the industry. But it wasn’t until his early twenties that he developed a taste for high-end cooking.

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Pascal Aussignac

Pascal Aussignac is a chef who – by his own admission – doesn’t do concepts. “I don’t like the word,” he says simply. And he doesn’t “do” ego: “We are just about happiness.” Instead, he is a man of innate pragmatism and tactility who takes the rich, bold and flavourful specialities of Gascony – foie gras, blood sausage, prunes, Armagnac – and reimagines unadorned country cooking into dishes that are interesting and exquisite.

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Paul Foster

Paul Foster became interested in food from a young age. His parents were involved in the pub business with his mother running the kitchens, and she would help him to bake cakes which he sold to the pub’s bouncers.

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Paul Welburn

Food as a way to bring people together, over the dinner table, was an important part of life for Paul Welburn as he was growing up: ‘Food was always a social time with my family, being around the table, having a good meal – that sociable, enjoyable moment. That’s where my passion for being a chef started. I would cook meals for people (probably not a high standard in any way!), but I enjoyed seeing their reaction.’ Born and raised in Scarborough, North Yorkshire, he says it was here that he learned the value of working with humble ingredients, of getting the best out of what was available, and of ensuring that no part of an ingredient went to waste.

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Shay Cooper

One of England’s young generation of up-and-coming, ultra-talented chefs with Michelin pedigree, Shay Cooper started cooking as a commis chef in 1997, before he was even out of school.

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Richard Sharples

Throughout his career, Richard has been in charge of looking after the ever-expanding portfolio of top-quality restaurants in the north of England and is currently the Executive Chef of Gary Usher’s Elite Bistros. One of the UKs most admirable restaurant groups, Elite Bistros boasts a portfolio of six superb restaurants amongst its ranks.

Meet the Chef

Learn From the Chefs

All about Irish Beef

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

Irish Beef

Top recipes

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.