Consistency that gives chefs confidence
CHEF
Culinary Director
FIRE Steakhouse & Bar,
SOLE Seafood & Grill in Dublin
Located in the historic Mansion House in the heart of Dublin City, FIRE Restaurant is one of Ireland’s best known restaurants.
CHEF
Chef Thomas Brachet
Les Arlots, Paris
Les Arlots is a highly regarded, energetic Parisian bistro run by chef Thomas Brachet and sommelier Tristan Renoux.
CHEF
Chef Florent Chollet
Cav’s restaurant, Sens, France
Chef Florent Chollet’s restaurant Cav’s in Sens, France has been described by the Michelin star guide as a restaurant perfectly in tune with the times.
CHEF
Chef Eric Léautey
A Table Chez Eric Léautey, Thoiry, France
Michelin awarded, culinary polymath, Eric Léautey shows us around his Thoiry restaurant.
CHEF
Hughie Hyland
Roly’s Bistro, Dublin
Leafy Ballsbridge in south county Dublin is home to one of the city’s most dependable and much loved restaurants, Roly’s Bistro.
BUTCHER & BREEDER
Jean Denaux
Denaux Viande de Sélection, Sens, France
Jean Denaux selects and prepares meats for the most demanding chefs in France.
CHEF
Chef Marc Seignard
Le Village a Neuilly, Paris.
Located halfway between the Champs Élysées and district La Défense, Le Village a Neuilly is a chic and cosy restaurant.
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.