Northern Ireland’s Lecale Harvest sold to premium beef importer

Downpatrick gourmet food producer Lecale Harvest has been sold to respected London restaurateur and premium meat importer Nemanja Borjanovic.

Trading as Mr Txuleta, Borjanovic is widely known for introducing high-end Basque ex-dairy and Galician Blond beef to the UK restaurant scene. He runs three acclaimed and Basque inspired restaurants in central London: Donostia, Lurra, and Iba

placeholder image — Patrice and Joy Bonnargent of Lecale Harvest in Downpatrick are planning to retire and have sold the small gourmet food business to London’s Mr Txuleta Basque Grills which specialise in unique steaks

Announcing the acquisition, Borjanovic, who is originally from Serbia, said: “We have always loved the confit duck and pork belly from Lecale, so when we heard Patrice Bonnargent, the owner, was retiring we decided to visit him in Ireland and see if there was a way to continue the Lecale story.” A family run business founded by Patrice, originally fours in France, and supported by his wife Joy and daughter Perrine, Lecale Harvest has produced restaurant level quality confit duck and pork belly over the past six years. The small artisan company has won a host of quality awards including UK Great Taste recognition. “We intend to continue running Lecale Harvest exactly how Patrice has run it and will fish him out of retirement every now and then to check on our work,” continues the new owner. “We plan to reach out to existing customers and hope to introduce these unique products to many more,” he adds.

Mr Txuleta is a specialty UK meat supplier and wholesale business run by Borjanovic that imports and distributes high-end Basque-style beef. The name refers to "txuleta", a traditional thick, bone-in Basque rib-steak sourced from older, mature cattle.

The restaurants, Basque Grills, use beef from older, retired dairy or working cattle (often 8 to 16 years old) from regions like Galicia in Spain and select local UK conservation herds. Long lives and natural grazing create deep marbling, high yellow-fat content, and a robust, savoury flavour. Ibai, for example, is regarded as one of London’s best steak restaurants. Donostia specialises in pintxos influenced by San Sebastian, the internationally in northern Spain.

Mr Borjanovia runs the restaurants with partners chef Richard Foster and wine specialist William Sheard.