Supplied by Sam McKee of Portavogie and Paul Turley from Downpatrick, a selection of the sirloins and ribs will shortly be making their way to London as the food of choice at ‘A Carnivores Feast’ being held at the restaurant of celebrated chef, Mark Hix.
European Angus beef currently maturing in Hannan Meats Himalayan Salt Chamber, the only one of its type in Europe, will shortly be making its way to Mark Hixs Oyster and Chop House in London as the food of choice at A Carnivores Feast which is forming part of the London Restaurant Festival.
Hix Oyster and Chop House in Smithfield is presenting an evening of Steak and Wine on October 1 as part of the London Restaurant Festival.
“It’s quite a debut,” said European Angus secretary, Harry McGaffin. “But we are absolutely delighted that beef from our scheme has been selected for this most prestigious event.
“Mark Hix is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance.”
On the night Mark Hix, Peter Hannan and wine expert, John Hutton of Fields Morris Verdin will take guests through a menu that celebrates some of their favourite cuts.
John Hutton is selecting the wines to accompany each course.
Peter Hannan, whose company Hannan Meats was just recently named Supreme Champion in the Great Taste Awards, has described the European Angus supplied beef as “spectacular”.
“Since holding our open day back in July, the European Angus Beef Scheme has really started to gather pace,” continued Harry.
“We are extremely pleased with the interest that has been shown in the breed and the scheme and we aim to continue building on that.”