Spring /Summer 2025 Off Season Bonus - Booking closes 7th March. Click here for details.
IRELAND V ENGLAND RUGBY COMPETITION T&CS

Recipes

Inspiring memorable meals

Certified Irish Hereford Prime has inspired countless superb dishes from imaginative and innovative chefs worldwide.

RECIPE

Striploin Steaks with Hogao Sauce
by Kinneagh Kitchen

Cook

RECIPE

Braised Featherblade
by Kinneagh Kitchen

Cook

RECIPE

Roast Rib of Hereford Beef with Rosemary Roast Potatoes
by Kinneagh Kitchen

Cook

RECIPE

Braised Beef in red wine with butternut squash
by My Emerald Kitchen

Cook

RECIPE

Steak au poivre with sautéed potatoes and roasted baby leeks

Cook

RECIPE

Steak and beer pie with home-made pastry

Cook

RECIPE

Hereford Prime Côte de Bœuf smoked with herbs de Provence by by Chef Eric Léautey

Cook

RECIPE

Steak tartare with melba toast and watercress
by Chef Florent Chollet

Cook

RECIPE

Home cured corned beef with steamed vegetables

Cook

RECIPE

Oxtail stew with sourdough bread

Cook

RECIPE

BBQ tomahawk beef with herb potatoes and creamed spinach
by Chef Richie Wilson

Cook

RECIPE

Hereford Striploin Steaks on pastry with mushrooms, tomatoes and a red wine jus by Wexford Foodie

Cook

RECIPE

Steak on blue cheese, spinach and pecan risotto by Wexford Foodie

Cook

RECIPE

Fillet Steak with peppercorn sauce, spinach salad and sweet potato fries by My Kitchen Heaven

Cook

RECIPE

Rib eye and spinach salad with green herb sauce by My Emerald Kitchen

Cook

RECIPE

BBQ Worcestershire fillet steak

Cook

RECIPE

Barbecue Flank Steak with Chimichurri Sauce

Cook

RECIPE

Marinated Skirt Steak Tacos with Salsa, Sour Cream and Avocado

Cook

RECIPE

Braised beef cheeks, bourguignon style by Chef Hughie Hyland

Cook
Steak-sandwhich-hereford

RECIPE

Rib-eye steak sandwich, balsamic glazed fried onions and peppers and a spicy chilli garlic mayonnaise sauce by Vinnys food

Cook
cote de beouf for two

RECIPE

Cote de Boeuf with Martin O’Donnell Executive Head Chef, The Twelve Hotel

Cook

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.