Three British chefs awarded Irish Beef Club status

Three of Britain’s top chefs have been awarded membership to the Chef’s Irish Beef Club, run by Irish food body Bord Bía.

The three chefs – Ashley Palmer-Watts, executive head chef for the Fat Duck Group, Henry Harris, chef patron of Racine, and John Cadieux, group executive chef of Goodman Restaurants – were indoctrined into the prestigious club at the Irish embassy in London. They were presented with trophies by Ambassador Daniel Mulhall, who thanked the chefs for their promotion of Irish beef in their restaurants.

Henry Horkan, UK manager of Bord Bía, said: “I am delighted that Ashley, Henry and John are joining what we believe to be one of the most distinguished and exclusive networks of chefs in Europe, recognising the premium quality and sustainable credentials of Irish beef.”

The Irish Beef Club has 70 members, comprising top chefs around Europe, and in 2013 Irish beef was selected as the focus of the internationally recognised Bocuse d’Or culinary competition.

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