Harvey’s Point hotel is renowned for its warm welcomes, scenic location and exquisite food.
Sitting on the shores of Lough Eske in Co. Donegal, Harvey’s Point offers its guests the perfect opportunity to relax and unwind in an environment designed to be completely stress free. Colin Bradley is the Executive Head Chef at Harvey’s Point, and he explains that guests can expect something special when it comes to dining at the hotel, including the chance to enjoy their meal in a private dining room.
Designed for up to ten guests, the room has its own individual wine cellar with a huge array of speciality wines. Colin designs his menu for the room to marry in with this delicious wine selection. “It’s a wonderful room to be able to offer for a special occasion.”
Having grown up on a farm, Colin is meticulous in his ingredient choice, and he focuses on using the very best fresh produce available. He has great respect for farmers and for the work that goes into raising and producing top quality meat and crops. “I have a great insight into the work that goes into rearing the animals and growing the crops, it means I have a great respect for the product.”
This in-depth knowledge has influenced Colin in his choice of beef for the restaurant at Harvey’s Point. He chooses to serve Irish Hereford Prime beef because of its unrivalled quality and consistency. “It is an exceptional product; we always know what we are getting, and it gives us the chance to offer the best quality produce to our guests.”
I am delighted to use Irish Hereford Prime, and I definitely see it as a huge part of the future of Harvey’s Point.
The restaurant’s Surf and Turf is one of their most popular dishes, Colin has created a number of variations on this classic, however the one constant is that he always uses an Irish Hereford Prime fillet. Colin explains that in order to get the best from this cut he marinades it, seasons it, sears it and rests it. The fish that accompanies the beef varies from season to season, sometimes he uses prawns or often he would serve lobster accompanied by a red wine jus.
Going forward Colin will continue to serve Irish Hereford Prime to his guests, in the main restaurant and in the special private dining room.
