A group of acclaimed chefs from France and Belgium recently travelled to West Cork to experience first-hand the story behind Irish Hereford Prime beef, from the lush green pastures where the cattle are reared to the premium product served in some of Europe’s finest restaurants.
The visit, organised by Irish Hereford Prime, Bord Bia and the Chefs’ Irish Beef Club, welcomed Michelin-starred chefs, long-standing Irish Hereford Prime customers and leading restaurateurs who have championed the brand for more than two decades.
Hosted on the family farm of Irish Hereford Prime member John Appelbe, whose family has been farming the same land since 1901, the visit offered an authentic insight into the grass-based farming system, animal welfare standards and environmental stewardship that underpin Irish Hereford Prime beef.
Welcoming the group, Michael Cleary of Irish Hereford Prime explained that the aim of the visit was to showcase the high standards of animal care, sustainable farming and environmental protection that Irish Hereford Prime farmers deliver every day, while strengthening the connection between farmers, processors and the chefs who proudly serve Irish Hereford Prime beef to their customers.
Despite experiencing some classic Irish weather, the visitors quickly discovered why Ireland’s climate is so well suited to producing premium grass-fed beef. As the saying goes, without the rain there is no grass, and without grass there is no story to tell.
Among the visitors were Floriane and Sébastien Groupelier, the husband-and-wife team behind the Michelin-starred La Table de Chaintré in Burgundy, France. Having served Irish Hereford Prime beef for over 20 years, the couple were visiting Ireland for the first time and were immediately struck by the calm nature of the cattle.
“First of all, how docile they are. You could almost feed them by hand. It’s really impressive,” said Sébastien.
Having worked with Irish Hereford Prime for more than two decades, the visit reinforced why the beef continues to feature on their menu.
“We fell in love with this meat,” he said. “With Hereford, regardless of how you cook it, you never get negative feedback.”
For Marc Seignard, owner of Brasserie du Théâtre in Saint-Germain-en-Laye, the visit confirmed everything he had experienced in the kitchen throughout his career.
“What struck me from the beginning was the tenderness of the meat, its flavour and its juiciness,” he explained.
Marc also highlighted the consistency of Irish Hereford Prime carcasses, explaining that their size allows chefs to prepare thicker, more evenly cooked steaks, delivering an excellent dining experience for customers every time.
The Belgian delegation included Stéphane Grulois, Master Chef of Belgium and owner of the acclaimed Maxens restaurant, together with fellow restaurateur Fabrice Vuillemin. Both chefs spoke passionately about the quality of Irish Hereford Prime beef and the care that goes into producing it.
“Guests love it,” Fabrice said. “It’s tender, full of flavour and really outstanding.”
Stéphane added that seeing the farming system first-hand gave him an even greater appreciation for the work behind every animal.
“There’s a huge amount of work behind it and it really deserves that respect.”
The visit also celebrated the long-standing relationships that have helped establish Irish Hereford Prime across France and Belgium. Among those accompanying the chefs was renowned butcher Jean Denaux, whose connection with Irish Hereford Prime stretches back almost 30 years. After travelling to Ireland in 1996 in search of Hereford beef, a chance meeting with members of the Irish Hereford Breed Society and what is now ABP laid the foundations for a partnership that continues today. Nearly three decades later, Jean remains a passionate ambassador for Irish Hereford Prime, supplying the beef to customers across France.
The visit concluded at Dunmore House Hotel, where the chefs enjoyed a selection of Irish Hereford Prime beef dishes, bringing the farm-to-fork journey full circle. Having witnessed the care, passion and expertise invested in producing every animal, the chefs returned home with an even deeper appreciation of the people, the landscape and the production system behind the beef they have trusted for so many years.
As Irish Hereford Prime continues to build strong partnerships with leading chefs across Europe, visits such as these reinforce the shared values of quality, provenance, consistency and respect for exceptional ingredients that connect everyone along the supply chain.
