UK Chefs Visit Tipperary Farm to See the Story Behind Irish Hereford Prime Beef

A group of the UK’s top chefs, including names behind Michelin-starred and critically acclaimed restaurants, recently travelled to Co. Tipperary to experience firsthand the origins of the Irish Hereford Prime beef they serve to diners across Britain.

The chefs were welcomed to the farm of Irish Hereford Prime member Dwayne Stanley, located in the heart of Ireland’s cattle country. The visit, organised by Irish Hereford Prime in collaboration with Bord Bia and their Chefs’ Irish Beef Club, was supported by Aubrey Allen, one of the UK’s leading suppliers of high-quality, ethically sourced meat.

Michael Cleary, representing Irish Hereford Prime, introduced the group and shared the aim of the visit: “We are hosting a group of chefs that are using Irish Hereford Prime beef, supplied by Aubrey Allen in the UK, to showcase Irish agriculture and Herefords in their natural environment. Irish Hereford Prime farmers participate in the Bord Bia Sustainability Beef and Lamb Assurance Scheme.”

The visit gave chefs a close-up view of the cattle, grazing in the calm, open fields of Tipperary. The natural, grass-fed environment and the docile nature of the Hereford breed made a strong impression on the group.

Simon Smith from Aubrey Allen recalled how his company first discovered Irish Hereford Prime beef. “I first came across Irish Hereford Prime beef when a three Michelin star chef brought it to us saying, ‘I found this amazing beef over in Ireland, please can we stock it?’ At Aubrey Allen, we are very keen on traceability, so we came across to Ireland, met the farmer, met Irish Hereford Prime, Michael and the team, and we were just astounded by the quality. All of the care that goes into producing such a wonderful animal, slow grown in such a great environment.”

For Adriana Cavita, chef and owner of Cavita, a top Mexican restaurant in London, the day provided a new appreciation for where her beef comes from. “My first impression of the Irish Hereford Prime animal was very docile and very relaxed, very friendly. I think I saw a few just playing around. It’s beautiful to see them, just how they live, free.”

Mark Hastings, another visiting chef, noted his long-standing experience with the product. “I first discovered Irish Hereford Prime beef while working for Dinner by Heston Blumenthal at the Mandarin Oriental Hotel, a two Michelin star restaurant in central Knightsbridge. We used all Irish Hereford Prime beef through Aubrey Allen and we sold a huge amount of it. Really, really loved the product.”

Edward Little, Chef at The Plough at Bolnhurst, explained why his kitchen has made Irish Hereford Prime beef their beef of choice. “We chose to switch to Irish Hereford Prime beef for a number of reasons. One, the size and the configuration of the carcass and the cuts for steaks, for example, that we get. Two, for the flavour and the marbling through the meat, and the consistency we get year-round, all the time consistently week in, week out.”

For Gopi Chandran, Executive Chef at Sopwell House in St. Albans, the product speaks for itself. “I chose to serve Irish Hereford Prime beef because of the quality of the beef and the spec. What I get is perfect. I don’t have to do anything with it, just season it, grill it and serve it. The rest, the meat talks! I think I find it one of the best beefs.”

Simon Smith closed by highlighting what keeps chefs coming back to Irish Hereford Prime beef. “The reason that we stay so loyal in a longstanding relationship is just consistency and quality. You just can’t beat getting that time and time again. Compliments from the diner, after all that’s who we’re trying to please. And this passion that goes behind all of the farming and everything else here in Ireland is just amazing. So, long may it continue.”

The visit underscored the strong and lasting relationship between Irish Hereford Prime producers and chefs across the UK. With quality, consistency and sustainability as shared values, this is a connection that is clearly built to last.