The roast Irish Hereford Prime sirloin, served with confit carrots, a herb crumb, Yorkshire pudding and a red wine jus, is a firm favourite on the Sunday Lunch menu in Poulaphouca House and Falls and has customers coming back week after week.
Hugh was the chef of choice for the Irish Hereford Prime Supper Club dinner and his dishes of braised beef cheek croquette to start, followed by the Irish Hereford Prime rib of beef as a main course, really celebrated the deliciousness and versatility of Irish Hereford Prime beef.
Hugh was the chef of choice for the Irish Hereford Prime Supper Club dinner and his dishes of braised beef cheek croquette to start, followed by the Irish Hereford Prime rib of beef as a main course, really celebrated the deliciousness and versatility of Irish Hereford Prime beef.
Irish Hereford Prime ambassador John “The Bull” Hayes spoke on the night of the incredible quality and flavour of the dishes that Hugh had served. He went on to talk about the natural way in which Irish Hereford cattle are reared and farmed, grazing on lush Irish grass and moving about in the open air and explained how this freedom helps to ensure that tender texture and unique marbling, that makes Irish Hereford beef a favourite among top chefs around the world.