Chef Florent Chollet

Described by the Michelin star guide as a restaurant perfectly in tune with the times, Chef Florent Chollet’s restaurant Cav’s plays host to a menu built around speciality meats and contemporary dining.

Chef Florent tells us… ‘I opened my restaurant Cav’s three years ago, and Certified Irish Hereford Prime was the first meat I chose for my menu. All my signature recipes use Hereford.’

‘Hereford Prime is a very beautiful product. It is a beef that is tender, and has great taste and finesse—qualities found in very few meat breeds around the world.’

 

‘I cook the Hereford ribs and fillet mostly. The meat is so good that there is not much to do to draw the best out of it.’

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Tom Barry

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.

Consumers choose excellence

Surveys confirm that customers prefer beef from grass-fed cattle and are willing to pay more for it. With its flavour, tenderness and consistency, Certified Irish Hereford Prime delivers an eating experience that turns any meal into a truly memorable event.

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