On Saturday 25th January it was obvious to everyone in attendance that the legacy of the seventh Royal Ulster Premier Beef & Lamb Championships is still reeling for many of the event’s exhibitors and buyers alike.
The Beef & Lamb Champions Night at the Morning Star in Belfast, which was hosted by siblings James and Peita McAlister, saw guests from across the province come together to enjoy a tantalising menu of award-winning local produce from the 2024 Championships.
RUAS Events & Digital Marketing Executive, Kendall Glenn caught up with Peita on the night to find out why they felt it was important to dedicate an evening to their purchases from the 2024 event.
Peita it’s fantastic to see such a great turnout here tonight at the Morning Star. Can you tell us a little more about what you purchased at the 2024 Royal Ulster Premier Beef & Lamb Championships?
Yes of course. On the night we were so lucky to secure a variety of award-winning cattle and 3 pairs of lambs to include:
• Reserve Best Butcher Pair exhibited by Andrew McCutcheon.
• 1st Place Dutch Spotted (36–42.5kg) exhibited by Chris Johnston.
• 1st Place Commercial Lambs (36–42.5kg) exhibited by Phil Higginson.
• Ulster Housewife’s Champion exhibited by Sandra Cochrane.
• Reserve Champion Aberdeen Angus exhibited by James Alexander.
• 1st Place Limousin Steer exhibited by Alan Veitch.
• 3rd Place Aberdeen Angus Heifer exhibited by Derek McCrea.
Could you tell us a little more about what’s on offer tonight?
Especially for the occasion we’ve devised a 5-course set menu dedicated to showcasing our award-winning beef and lamb.
This menu has been carefully paired with selected wines from our partners at Direct Wine Shipments to compliment the rich flavours on each plate.
- Trio of Canapés (Beef Wellington with Horseradish Pomme Purée, Chargrilled Lamb with Pea & Mint, Beetroot Gel, Flatbread, Spiced Lamb Momo with Chilli Oil)
- Beef Shin Croquette with Caramelised Shallot and Oxtail Consome
- Double-Cut Lamb Chop in Garlic with Caper & Mint Salsa Verde accompanied by Dauphinoise Potato
- 10 oz Seared Bavette, 48-Day Dry-Aged Steak, Café de Paris Butter, Hand-Cut Chips
- Hazelnut and Brown Butter Tart with Caramelised Pear and Vanilla Buttermilk Ice Cream
We also have our a la carte and full steak menus available including our popular and exceptional dry aged sharing steaks.
I suppose our next question has to be, why are events like the Royal Ulster Premier Beef & Lamb Championships important to your restaurant?
Our ethos with our food is having it freshly sourced and grown locally wherever possible with an emphasis on championing the great produce and artisan foods from our wee country.
Our family have been involved in beef farming for many generations and would have historically purchased at this sale every year so it’s especially important for us to get out and support the farmers of Ulster. It is also a great chance for us to speak and build relationships with potential new beef and lamb suppliers.
And why do you choose to feature so much local produce in your menu?
We’ve been using local produce long before it became trendy. We choose to use local produce in our menu because it supports community farmers, ensures freshness and peak flavour in our dishes, and reduces the environmental impact of transportation. Growing our own fruits, vegetables, and herbs allows us to have full control over quality and sustainability, while also providing a unique farm-to-table experience that celebrates the special seasonal flavours of our region. We change our menu seasonally to reflect what we can grow and what is in season during those months.
To find out more about last year’s event follow the Royal Ulster Premier Beef & Lamb Championships on Facebook, Instagram, TikTok and X.
