Ray and Mags O’Connor are the chef team that have been creating delicious dishes in the Old Stone House in Castlerea Co. Roscommon for the past five years.
With experience from restaurants across the world, this husband and wife are passionate about using the very best, locally sourced ingredients for their delicious array of dishes.
“We are passionately committed to prioritising the use of Ireland’s core indigenous ingredients in our food and drink offerings, whilst sustainably supporting Irish farmers, food producers and fishermen.”
Ray and Mags’ ethos of using proper, quality ingredients led them to Irish Hereford Prime. Its flavour, texture and marbling mean that they can rely on it to create consistently delicious dishes, and it has the added bonus of being locally sourced from farmers nearby.
Sinead Conry is one of the local farmers who supplies the Old Stone House with Irish Hereford Prime. A fourth-generation farmer, Sinead is a dedicated ambassador for the breed.
“The quality, taste, texture and traceability are second to none with great marbling a succulent flavour, a good colour and tender texture.”
“Hereford cattle are known for their early maturing and their ability to be finished on grass alone. The rich flavour, marbling and tenderness of the meat reflects the time cattle spend grazing on lush grass in the open air, and I take pride in producing the highest quality meat from my green fields in Rathnollag, Co Roscommon.”
The Old Stone House welcomes guests from across the globe, who travel to Roscommon to experience the fabulous menu.
“Our guests always love the Irish Hereford Prime, they tell us time and time again that we have the best steak in Ireland, that we have the best steak they have ever eaten.”
Ray insists that there is nothing out there that matches Irish Hereford Prime for taste and texture.
Both chefs agree that no matter how you cook Irish Hereford Prime it will always be delicious, and Ray recommends resting the meat to ensure you get the most from it.
“Resting time is so important, amazing things happen to meat when it is allowed to relax. Most chefs follow the rule of thumb of one minute’s resting time for every 100grams of meat. We like to rest a roast for 10 to 20 minutes before carving, while a steak will usually get 3 to 5 minutes before it is served.”
