Top London chefs have designs on your festive feasts

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If you're looking to switch things up a bit food-wise for New Year's Eve, then some of London's top chefs have come up with some suggestions to beef it up.

They're suggesting you have a think about festive feasts with grass-fed Irish beef. Grass-fed Christmas Feasts campaign sees Tom Cenci, John Chantarasak, Anna Haugh and Henry Harris joining forces with Bord Bia (The Irish Food Board). They want to encourage foodies both to support independent butchers and purchase cuts from animals who've grazed on Ireland’s green grass, giving the meat that distinct grass-fed flavour.

Each chef has come up with a showstopper dish.


Tom Cenci's grass-fed Irish bavette & fiery Nduja sprouts

roomFor Tom Cenci, who's been popping up at 26 Grains at Stoney Street, it's all about the Grass-fed Irish bavette, paired with fiery Nduja sprouts.


AngloThai's Massaman roasted grass-fed Irish ribeye

roomJohn Chantarasak, owner of AngloThai which marries traditional Thai recipes and flavours with seasonal local ingredients has come up with a recipe for Massaman roasted grass-fed Irish ribeye with beef fat curry potatoes and shaved brussel sprouts.


Anna Haugh's grass-fed Irish chateaubriand

roomAnna Haugh, chef-patron of Myrtle restaurant in Chelsea which celebrates modern European cuisine with an Irish influence has a recipe for Beef Wellington using grass-fed Irish chateaubriand wrapped in braised Irish beef boxty pancake.


Henry Harris, grass-fed Irish côte de boeuf, with roasted bone marrow

roomHenry Harris has created a three-course Racine dinner delivery box with HG Walter with a show stopper of a 950g grass-fed Irish côte de boeuf, with roasted bone marrow, bordelaise sauce, wilted spinach and pommes anna.

"I have been using grass-fed Irish beef for over ten years now and it’s produce I'm really passionate about," says chef Tom. "The farmers truly have the health and welfare of their cattle and landscape at their heart, something which is very important to me. Plus, there is so much depth of flavour that comes from the animals being grass-fed. I’ve used bavette in my Christmas recipe because it is a great cut which is full of flavour and it won’t break the bank, it’s really versatile and can be prepared in different sizes. It’s perfect for feeding the few or the many this festive season, but you have to be quick to buy it, this is the cut the butchers usually like to keep for themselves.” 

If all this tickles your fancy, head to Irishbeef.co.uk where you'll find the recipes and cooking tips along with step-by-step YouTube video cooking tutorials. Irish beef can be found in major retailers across the country along with top-end butchers and restaurants in London and across the UK.


More about Grass-Fed Irish Beef

Find out more: Visit their website or follow them on Instagram @irishbeef



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