The Staff Canteen Live 2026: Irish beef butchery masterclass with Bord Bia at Winsome

Today (Monday, October 26), The Staff Canteen partnered with Bord Bia for a bespoke chef event at Winsome in Manchester.

The Irish Beef Tasting Table brought together a targeted group of chefs from across the North West for a butchery masterclass and a three-course lunch built around Irish beef, giving them the chance to learn more about where it comes from, how it is butchered and how it performs across a menu, from canapés right through to dessert.

Winsome opened on Princess Street in Manchester city centre in spring 2025, with Shaun Moffat as chef patron, Tom Fastiggi, formerly of Schofield's bar, running the drinks and Owain Williams, founder of Belzan in Liverpool and Medlock Canteen in Manchester, also on board. The cooking is produce-led and unmistakably British, with a nose-to-tail leaning, served in a whitewashed dining room with an open galley kitchen.

Shaun cooked in London at Manteca, Hix and St Leonards before becoming executive chef at the Edinburgh Castle in Ancoats, and was named Manchester Chef of the Year at the 2024 Manchester Food and Drink Festival Awards.

Guests arrived to welcome drinks and Irish beef canapés, and had the chance to visit an Irish farm through a virtual reality headset experience. After a welcome from Bord Bia, guests heard from Irish beef farmer Tim Meagher, who attended with his wife Shauna, also a farmer, about his farm and how he works.

HG Walter then led a butchery masterclass, breaking down Irish beef and talking chefs through the cuts, before guests sat down to lunch from Shaun and the Winsome team, with wines paired throughout.

At the end of the day, chefs took home bags of Irish beef cuts supplied by HG Walter, along with Winsome's beef fat fudge.

The guests

Among the chefs around the table were Blaise Murphy, head chef at Adam Reid at The French, Luke Donegan, executive chef at Tom's Chophouse, Joe McLeod, chef patron of The Spread Eagle by McLeod 9, and David Cropper, executive chef at Kallos.

Discussing his experience of the event, Joe said: "I came because it's not something I'd normally do. I think it's great to get all the chefs together. It's great to actually see the suppliers in work, get to meet them and see them do a demonstration. I don't think that sort of stuff happens often enough. It's been fantastic to be a part of."

Asked whether he would follow up with the suppliers he met, Joe said: "Highly likely. In the modern day now, we're always running about. To actually see a practical side of it and meet the guys themselves, it is very highly likely that I will be following this up afterwards."

Joe added: "The Irish beef mixed grill was absolutely insane, with loads of sauces and different cuts of meat. It was the perfect way to showcase the butchery we saw before."

Britt Wardle, executive chef at Tib Lane Hospitality, added: "I'm always on the lookout for quality produce. Hopefully we can get in touch with some suppliers. HG Walter have set up a new supply run up to Manchester, so just looking to connect with quality produce we can use in the restaurants for our customers."

Asked how much more likely she would be to follow up with a supplier after meeting them in an environment like this as opposed to a pitch over email, Britt said: "To be put in front of the produce, to see it butchered and talk to the farmers is great. It puts it at the forefront of your mind, obviously. I've already spoken to some of the guys, given them my phone number and put a face to a name. It definitely makes me more likely to follow up."

Britt's favourite dish was the beef cheek and Cashel Blue on a trencher. She said: "The indulgent fried bread with braised beef and cheese and all the fat that comes with it, you'd be hard pressed to go wrong with that."

The partner

This bespoke event was hosted in partnership with Bord Bia, the Irish Food Board, which promotes Irish food, drink and horticulture in markets around the world, including the UK.

The beef on the menu was Quality Assured Beef from Ireland, supplied by HG Walter.

The mixed grill showcased three hero cuts, rib-eye, fillet and sirloin, while the rest of the menu put the whole animal to work, from beef cheek on a trencher to beef fat in the welcome martini, the chips and the fudge guests took home.

The menu

Welcome drink

Beef fat-washed martini with pickle brine

Canapés

Raw beef and fermented chilli Beef fat oysters

Starter

Beef cheek and Cashel Blue on a trencher

Main

Irish beef mixed grill, cabbage and beef bacon, beef dripping chips

Dessert

Spotted dick with Irish cream liqueur custard

To take home

Beef fat fudge