Chef Mark Hagan gives a cooking demonstration with Issa Litton.
GRAND Hyatt Manila’s Executive Chef Mark Hagan recently showcased the versatility and excellent quality of natural, grass-fed Irish beef and pork from Europe in a unique online chef masterclass. Bord Bia, the Irish government food board, with co-funding from the European Union, organized this event for a select group of chefs, culinary students and media on February 25 in The Cellar Kitchen of Grand Hyatt Manila.
In 2019, the European Union selected Ireland to implement a co-funded campaign, promoting European pork and beef in the Philippines. Ireland, being the largest net exporter of beef in the European Union, exports exceptional meat around the world. Dedicated Irish family producers are fully invested in producing the highest quality food in harmony with nature, producing natural and sustainable food.
Ireland is a small island on the edge of Europe with a population of just 5 million people. Yet, it produces enough food to feed 25 million. The Irish are passionate about the food they produce, and they want to share these with the world. As such, it is widely endorsed by over 40 Michelin-starred chefs across the globe, primarily because of the meat’s tenderness and rich flavour, making it the top choice for chefs, looking to satisfy the more health and environmentally conscious consumer while maintaining great taste and texture.
Bord Bia Market Specialist Jack Hogan said, “This hybrid activity demonstrates the high quality meat which Europe/Ireland offers.”
Read more: The Manila Times