Bandon Restaurant Turns Back Time for West Cork Beef Festival

Chapel Steps

Chapel Steps Beef Festival

Bandon is gearing up for a celebration of Irish angus beef at the end of the month with the launch of the Chapel Steps "West Cork Angus Beef Festival" which will take place from Wednesday 25th to Sunday 29th June. The festival is a celebration of traditional West Cork food with a twist, as Michelin recommended head chef Kevin O'Regan will turn back the clock to demonstrate how once loved frugal cuts of meat can be turned in to exciting dishes. Each night will have its own theme from 'Sea versus Land' where fresh fish from the West Cork coastline will be put up against the finest Irish black angus, to a seven course tasting menu gala event on the Saturday night. Funds will also be raised throughout the week for the Deirdre O'Reilly Trust Fund with a donation from every order from the beef festival menu being made as well as a special draw for prizes including tickets to Garth Brooks in Croke Park. The festival will culminate with a unique pit roast event on the Sunday where diners will be treated to the best West Cork angus beef cooked under Bandon soil. This is an ancient form of cooking where a large hole will be dug and lined with timber and coals which will be lit and burned off before placing the animal wrapped in burlap cloth in to the pit to be cooked for twelve hours. Speaking of the festival, Kevin O'Regan, head chef at Chapel Steps Restaurant said, "We are really looking forward to the week which is a celebration of all that is great about Irish angus beef and local food in general. It is an homage to our premises here which was a butcher shop back in the day and also to our traditional cuts and ways of cooking. There is something for everyone from Wednesday night's menu of traditional cuts including tongue, cheek and tripe to our red carpet gala night on Saturday which will have everything from champagne to dry ice and smoking hay. On Saturday we will dig a large hole in the ground and bury the finest West Cork angus bull to cook under the soil of Bandon for twelve hours before serving it to diners for our Sunday event. This is something that I am excited and nervous about in equal measure as everything has to be timed perfectly - It's not as easy to resurrect a large animal from the ground as it is to open the door of an oven!" Also speaking of the festival, Siobhan O'Reilly, owner of Chapel Steps said, "We are looking forward to the week and also to raising money for the Deirdre O'Reilly Trust Fund as Deidre's niece works with us in the restaurant and is also representing us in the Cork heats for this year's Rose of Tralee. Every time someone chooses the beef festival menu we will make a donation of €2 to the fund." Beef lovers can find out more at

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Christine is a PR consultant and owner of DMpr. She has worked with some of the largest national and multi-national companies and her PR work has been recognised and nationally awarded.

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