Chef Richie begins… ‘We’ve been serving Certified Irish Hereford Prime for over 10 years, something we’re really, really proud of. I’ve been to the farms and seen the passion, care and commitment they put into things. It’s phenomenal’
‘I’ve seen how the Herefords are cared for, how they’re bred, how they’re reared. For most of the year they’re out in the open, not in sheds. They’re naturally grass fed. Knowing all this gives me so much confidence walking out to talk to a table. It’s amazing to be able to tell guests where exactly the beef has come from, and how natural and well cared for the product is.’
‘Does Hereford taste differently from others? Absolutely it does. Does it stand up to Wagyu and Angus? 100%. In fact, most of the time it’s better. On a busy night we could serve up to 500 guests, so we need to be 100% confident that our beef is of the best possible quality. Working at such a scale, we just can’t take risks or shortcuts. It has to be perfect every single time.
‘Sure Hereford Prime can be a little more expensive than other beef out there, but you get what you pay for. And what we’re paying for is the very best consistency, quality and flavour — Hereford Prime really is a step above everything else.’
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.