Bord Bia launches sustainable BBQ campaign
The campaign will run for eight weeks with the aim to reach ‘foodie consumers’ across the UK where they are invited to taste and trial the dishes at both Tacos Padres and Allegra
Irish Food Board, Bord Bia, and Irish Beef have announced a partnership with two London chefs who are said to be advocates of sustainably produced beef and cooking over live fire. The partnership is part of their annual BBQ campaign.
Nick Fitzgerald of Tacos Padre, based in Borough Market, and Patrick Powell of Allegra in Stratford have developed recipes for the home-cook as part of the campaign. The chefs will also give their own cooking hints, tips and tricks of the trade, and throughout the summer.
This year’s series will reportedly focus on sustainability to “showcase the unique landscape, and care that goes into producing grass-fed Irish beef”, as well as the versatility of different Irish beef cuts, including lesser-known steaks supporting carcass utilisation, with both chefs sharing “vibrant and innovative” techniques to deliver delicious tasting dishes.
It is also reported that the chefs will work closely with chef butcher HG Walter to utilise as much of the animal as possible “from nose to tail”, the beef cuts featured include sirloin, topside rump, bavette and short rib paired with seasonal produce.
The campaign will run for eight weeks with the aim to reach “foodie consumers” across the UK. The campaign will see each chef champion a different cut of the grass-fed Irish beef and consumers are invited to taste and trial the dishes at both Tacos Padres and Allegra.
Fitzgerald said: “At Tacos Padre we have been using Irish beef for some time, we really love the flavour. The cows graze on grass, clover and wild herbs that are in abundance back home, they really add to the rich and creamy flavour of the final product.
“Irish cattle are well looked after from dedicated and expert Irish farmers who care and champion grass-based farming with an ethos of farming environmentally. This approach to sustainability and the taste of Irish beef is a real win-win for myself as a food offering.”
Powell said: “I find that the quality of Irish Beef means you can use cuts that often people think are too tough for the BBQ and create something amazing. Thanks to Ireland’s grassy pastures, with animals raised properly on a unique diet of fresh herbaceous grass, Irish beef tastes so good, especially smoked over fire.”
Emma Doyle, UK category manager at the Irish Food Board, added: “We are absolutely thrilled to be partnering with two incredible chefs at the top of their game for this campaign. With totally different approaches, each of them has their own style but both share a passion for sustainably reared top-quality produce.
“With such a good handle of their craft, and deep understanding of the quality of Irish grass-fed reared beef, they have created dishes from lesser known BBQ cuts. Not only does Ireland’s sustainable grass-based farming methods deliver high standards in quality, traceability and animal welfare but also delivers great tasting beef which is of a consistently high quality and lends itself to a whole range of delicious BBQ dishes and cooking techniques no matter the cut.”
