Situated in a unique boutique hotel, House restaurant offers all day dining with a delicious range of dishes, complemented by exciting cocktails and exceptional wines.
Executive Chef Neil Mulholland has worked as a chef in various countries around the world including Namibia and Germany. His experience working with beef from these different places has given him an appreciation for Irish Hereford Prime, not only in its consistency and taste, but also in how the animals are treated.
Neil believes that the fact that Irish Hereford Prime cattle are out on grass, moving around for the majority of their lives leads to a better-quality end product. He also points to the kindness and consideration of Irish farmers which causes the animals less stress and ensures that the meat is tender and well marbled.
The kitchen at House relies on teamwork to ensure the very best service. Some members of the team have been together for twenty years, creating a close and seamless working relationship.
When it comes to dishes, House prides itself on offering fresh modern food and Neil works on an 85/15 formula. 85% of the menu is dishes that people expect to see, but with the other 15%, Neil likes to experiment – using new products and unusual ingredients to give guests a different experience.
House is a large venue, catering to large groups of people, so consistency is key. Irish Hereford Prime is the most popular dish in the restaurant and Neil believes that this is due to the consistent taste and tenderness.
“Irish Hereford Prime is very tender, very flavoursome and very, very consistent. The amount of time the animal is on grass is remarkable and it means that the meat has great marbling and a great covering of fat.”
When it comes to cooking Irish Hereford Prime, Neil says that he would 100% recommend it for chefs and customers alike.
“Irish Hereford Prime is an exceptional product, and it should be served everywhere. Everyone should be using it.”
