Bord Bia’s Bernadette Byrne has been awarded a prestigious honour by the l’Académie Culinaire de France for her work promoting Irish beef.

Irish beef is being used as the key meat ingredient at the prestigious Bocuse d’Or culinary competition in Lyon, France, today and tomorrow.

French consumers and food industry buyers are increasingly interested in quality Irish produce, say key exhibitors attending the Sial food fair in Paris.

Irish beef has been selected as a key ingredient for Bocuse d’Or, the highly respected culinary competition held every two years in Lyon, France.