Head Chef Hughie Hyland

Leafy Ballsbridge in south county Dublin is home to one of the city’s most dependable and much loved restaurants, Roly’s Bistro. Established in 1992 and overseen by Head Chef Hughie Hyland, Roly’s serves a large selection of Certified Irish Hereford Prime cuts, from ox cheek and ribeye to fillet, striploin and more.

On a rainy Dublin day, Roly’s Head Chef tells us… ‘We started serving Hereford Prime about 10 years ago. The one word I’d use to describe it is consistent. Our customers come here for a Sunday lunch or a good steak — they expect a certain level of quality which Hereford consistently delivers. It’s tenderness, it’s flavour—it’s so reliable, we have full trust in it.’

‘Hereford has a really rich, sweet taste. Because its all naturally grass fed the flavour you get is really unique. I know it might sound silly but when you taste Hereford Prime you know you’re tasting proper beef. With the rib especially you have marbling going through it and that gives it a really unique flavour.’


‘The Hereford farmers are very passionate about what they do which really comes across in the product. They really care about what they do. Which is important because people are more into food and traceability than ever before.’


‘People nowadays want to know where their food comes from, and likewise we want to tell the story about where our products come from. We’re very proud of the effort we’ve put into sourcing the right ingredients for our menu. Buying Irish and local artisan products is massively important to us.’

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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.