Chef Eric tells us… ‘I have been working with Certified Irish Hereford Prime for at least ten years. I discovered it when I had a restaurant in Marne-la-Vallée. Now that I have this restaurant, I use Hereford a lot more. Especially the prime rib of beef. It is one of the flagship products of my restaurant.’
‘I say it often, I have never had more consistent quality with another beef than the Hereford. Whether it is matured or not, it is always so tender. In all my time we have never had negative feedback about this meat. It always has a beautiful colour too.’
Eric continues… ‘When we roast it, it’s tender, like butter and people are often very surprised. It’s amazing. People have even told me it is candy. I love this meat because it is rich in flavour, and savoury.’