Minister for Agriculture, Food and the Marine, Michael Creed, has met with some of Hong Kong’s top chefs at ‘East Meats West’, a high-end culinary event organised by Bord Bia to promote Irish and European grass-fed beef and lamb. The event is part of a three-year campaign co-funded by Bord Bia and the European Union.
Held in partnership with the Hong Kong Chef’s Association, ‘East Meats West’ involved over 40 local chefs who were required to design a two-course menu with European beef and lamb. The top six entrants will travel to Ireland in June. As part of the trip, the chefs will visit Irish farms, factories and processors to experience EU food safety, quality and sustainability controls first-hand. The judging panel included Kwanghi Chan, an award-winning chef born in Hong Kongand raised in Donegal. Kwanghi rose to fame representing Ireland in international cooking competitions while helming Michelin-starred restaurant of Cliff House Hotel in Waterford and, most recently, masterminded Dublin’s fusion restaurant Soder+Ko.
Speaking in Hong Kong, Minister Creed congratulated the chefs and invited all attendees to take time to travel to Ireland to immerse themselves in our food culture: “We are here today to celebrate the very best of EU beef and lamb, to tell you how it is produced and why is the best in the world. We in Ireland are very proud of our farm produce. We are also committed members of the European Union, with all of the advantages it brings for investors and traders. Our high-quality, grass-fed beef and lamb production is underpinned by the highest EU safety and traceability standards allowing us the opportunity to market our products worldwide.”
Tara McCarthy, chief executive, Bord Bia, said there was a real excitement around building relationships with the Hong Kong chef community. “Hong Kong is one of the most exciting places in the world for cuisine right now. It is a culture that values innovation and also has a great respect for and understanding of tradition. That’s a great fit for European and Irish food and drink, and we think there’s a real opportunity for us to contribute to that developing food culture. We are looking forward to hosting the chefs in Ireland and building on existing relationships.”