Bord Bia inauguration for UK chefs

Three of the UK's leading chefs have been invested into the Chefs' Irish Beef Club and recognised at an Irish beef showcase with Aubrey Allen and lunch hosted by the Daniel Mulhall, ambassador of Ireland at the Embassy of Ireland, London.

Ashley Palmer-Watts, executive head chef for the Fat Duck Group, Henry Harris, chef-patron of Racine and John Cadieux, group executive chef of Goodman Restaurants each received a ceramic bull sculpture designed by Irish artist Raymond Kinghan from Ambassador Mulhall who thanked the chefs for their support and endorsement of Irish beef.

Henry Horkan, UK manager of Bord Bia, the Irish Food Board said: "I am delighted that Ashley, Henry and John are joining what we believe to be one of the most distinguished and exclusive networks of chefs in Europe recognising the premium quality and sustainable credentials of Irish beef."

Since the launch of the Dutch Chapter of the Chef's Irish Beef Club in May 2004, it now counts more than 70 leading chefs within its numbers and in 2013 Irish beef was selected as the main meat ingredient in the internationally acclaimed Bocuse d'Or culinary competition, held in Lyon every two years.

L-R: Ashley Palmer-Watts, Henry Harris and John Cadieux