Speaking about the visit, Jim O’Toole, Bord Bia Chief Executive, said: “Irish beef has carved out a stellar global reputation, recently cementing its status with the granting of protected status from the European Commission for Irish Grass Fed Beef (PGI). The establishment of the Chefs’ Irish Beef Club 20 years ago has greatly assisted Bord Bia in building a premium image for Irish beef in key export markets thanks to the chefs’ ongoing preference and advocacy for Irish beef. We are pleased to host many of the club members this week while also welcoming new members to this exclusive network.”
On Monday May 13th the chefs met Irish beef farmers producing Origin Green verified beef with visits to farms in Waterford, Westmeath, Kilkenny, and Louth. By hearing from the farmers themselves and seeing Irish beef production close-up, the aim is to further deepen the chefs’ understanding of the farming and breeding practices that contribute to the quality and sustainability of Irish beef and lamb. The chefs also enjoyed a range of Origin Green verified produce including farmhouse cheese, meats, seafood, spirits and craft beer with visits to John Stone beef, the Carlingford Oyster Company, Slane Castle Distillery, and the Good Fish Company. Earlier this week, eight new chefs were inaugurated into the CIBC by Minister for Agriculture, Food and the Marine, Charlie McConalogue T. D.
Founded by Bord Bia in 2004, the CIBC currently has over 90 member chefs across Belgium, France, Germany, Italy, Netherlands, Sweden, Switzerland, and the United Arab Emirates.