We sat down to speak to Chef Alberto Canton about his menu and his unique restaurant. Chef Canton has created an array of dishes that celebrate the local area, heroing top quality meat, from tasty tartare to gorgeous grills. His spit-roasted dishes are well-known throughout the area and are presented and cut at the table so that his customers get to enjoy an interactive eating experience.
Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.