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Bord Bia UK and Irish Beef welcomed a group of top UK-based chefs and restaurant owners to Ireland this autumn, in collaboration with HG Walter and Dawn Meats. The trip was an excellent opportunity to immerse these culinary experts in the world of Irish beef by showcasing the passion of Irish farmers and the exceptional quality of the beef.
Chefs included Arnaud Stevens of Gordon Ramsay Restaurants, Danny Bohan from The River Cafe and Ruben's Ruebens founder Reuben Dawney. The chefs visited key locations, including Dawn Meats' Ballyhaunis site and an Irish beef farm, to witness firsthand the meticulous care and sustainable practices that define Irish beef production.
"To go direct to the farms, meet the passionate farmers, see the cattle grazing...it gives you a true appreciation and full insight to every step of the process from farm to patty. Provenance in full effect!" said Joe Grossmann – Co-Founder of Patty & Bun and The Waterman's Arms.
A standout moment of the trip was the group’s visit to Blackrock Cottage, a stunning restaurant set against the breathtaking backdrop of Galway Bay. Known for its focus on locally sourced ingredients and traditional Irish hospitality, Blackrock Cottage was the perfect setting to showcase the excellence of Irish beef.
Here, the chefs were treated to an unforgettable dinner, with the centerpiece of the meal being a beautifully prepared Irish beef côte de boeuf, a premium cut of Irish beef renowned for its rich marbling and intense flavor. Cooked to perfection and served with a selection of locally sourced sides, the Irish beef dish highlighted the superior quality and taste that has made Irish beef a staple in high-end kitchens across the UK.
Cote de boeuf at Blackrock Cottage
In addition to the beef-focused experiences, the chefs visited Kelly’s Oyster Farm, a celebrated family-run operation in Galway. At Kelly’s, they learned about the sustainable aquaculture methods used to produce some of the finest oysters in the region. The trip concluded with a visit to the famous Morans on The Weir seafood restaurant, where the group enjoyed a fresh oyster tasting and a range of local seafood, perfectly rounding off the experience with a taste of Ireland’s rich coastal seafood.
Trying the oysters at Morans Oyster Cottage
This trip was a unique blend of education and culinary inspiration, offering the UK chefs a holistic view of Ireland's exceptional food landscape, from its world-class beef to its thriving seafood industry.
"It was amazing to see firsthand the work and passion that goes into the rearing Irish beef," says HG Walter's MD Adma Heanen, "and it was a real treat to be able to experience some proper Irish hospitality!"
If you fancy following in the chefs' footsteps here's how:
Getting there: the nearest airports are Shannon and Knock and both have direct bus routes to Galway.
Blackrock Cottage - Blackrock House, Salthill, Co. Galway,
Moran's Oyster Cottage - The Weir House, Rahaneena, Kilcolgan, Co. Galway
Kelly’s Oyster farm - Oyster Barn, Tyrone, Kilcolgan, Co. Galway, H91 43K7
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