Built in 1822, Kilshane House, Tipperary, offers top quality seasonal dishes for guests all year round.
Executive head Chef Ralf Mahler was born in Germany and moved to Ireland sixteen years ago. He began working in Killarney, but after five years he found his way to Tipperary and Kilshane House.
The regent style hotel hosts approximately one hundred weddings a year. Each wedding usually has between 140 to 280 guests. Kilshane House prides itself on not only offering an amazing location, with beautiful rooms and gorgeous outdoor spaces, it also offers fine dining that Ralf believes is superior to anywhere else.
Irish Hereford Prime takes pride of place on the hotel’s seasonal menus, and Ralf states that he chooses this beef because of its superb consistency throughout the year. When people come for wedding tastings in January and February, Ralf must be sure that he can offer the same premium quality beef whether their wedding is in March, July or October. He can be 100% certain that Irish Hereford Prime will deliver any time of year.
“I was looking for many years for consistency. There are a lot of good farmers and a lot of good cattle, but have you got consistency? We sell between 10 and 12 thousand steaks per year, and I have never had any issues. That means I have consistency; Irish Hereford Prime gives me the consistency I need.”
You need suppliers who put 100% into what goes on your plate, for the past eleven years, for me that has been Irish Hereford Prime, they have never let me down.
Guests describe the food at Kilshane House as ‘outstanding’, and Ralf believes that this is down to the quality and consistency of the products that he uses. “The food can only be outstanding if you have a good product, and you have chefs who can cook it.” As an executive chef, Ralf agrees that the passion and the commitment of Irish Hereford Prime farmers and suppliers shines through on the plate.
