NORTHERN IRELAND-VEAL PRODUCTION.
A leading Northern Irish beef processor is hoping for success with the launch of a new ethical veal range.
Banquet Royale Rosé Veal has been introduced by Linden Foods as an ethical alternative to traditional white veal for top restaurants.
The unique and exclusive Rosé veal, already endorsed by celebrated chef Andrew Baird, of the renowned Longueville Manor on Jersey, is produced under Linden Livestock’s integrated and rigorously monitored animal welfare-friendly system, using animals from local dairy herds.
Baird recently introduced the Rosé veal to a group of top London chefs at a special presentation dinner. Among the chefs at the presentation were Tom Ilic (Illic Restaurant in Battersea); Paul Gayler (Lanesborough Hotel, Hyde Park); Martyn Nail (Claridges); Pascal Sanchez and Jean-Denis Lebras (Sketch); Winston Matthews (Chop House); Xavier Mouret (Landmark) and Saito Satoshi (Baglioni).
Baird said: "Banquet Royale Rosé Veal has a subtle flavour, unique colour and, with its excellent cooking quality, it’s my first choice when creating something special."
Gerry Maguire, Linden’s joint managing director, said: "Banquet Royale Rosé Veal is a premium product that is aimed specifically at top-of-the-range restaurants in the UK, Ireland and other parts of Europe. The launch of the new Banquet Royale Rosé Veal brand, with its distinctive packaging, is a further example of the commitment to quality and innovation that underpins Linden Foods."
