Treacy’s bar and restaurant is situated on The Heath, a picturesque rural town on the outskirts of Portlaoise.
A beautiful, historical building, Treacy’s has retained its traditional thatched roof, pebble dash walls and shuttered windows. One of Ireland’s oldest traditional pubs, Treacy’s has been in the Treacy family since the 1700s. Niall Treacy is the current manager and is the 8th generation of Treacy to manage this character-filled restaurant.
“We are a thatched premises and are very proud to be able to keep the old traditions going. There’s a warmth when you see it and a connection with our history. So many buildings were thatched back in the day and are getting fewer unfortunately. It’s lovely to be able to keep that tradition going.” Situated just off the Cork, Dublin motorway between exit 15 and 16, Treacy’s is renowned for delicious, traditional, Irish food, that has customers coming back time and time again.
The chefs in the restaurant source local produce for their menu and the quality of that food is what has customers from across the globe travelling to dine at Treacy’s. “They love the quality of Irish food, which is something we take for granted maybe because we have it. But we see it with the tou rists that com in, how amazed they are by the flavour and the quality, it really reminds us of what we have.” Treacy’s has been serving Irish Hereford Prime for the past eleven years and Glenn Hunter, Treacy’s Head Chef believes that it is by far the best beef out there.
“The marbling, the taste, the flavour, everything is just perfect with it. We have done taste tests against other brands of steak and Irish Hereford Prime always comes out on top.”
The restaurant serves both sirloin and rib eye steaks, keeping it simple, with some mushrooms, string onions, chips and the restaurant’s signature Gaelic sauce. The rib eye is very popular and the simple sides let the quality and flavour of the Irish Hereford Prime steak sing.
“I would always recommend Irish Hereford Prime, it’s consistent, the marbling is perfect, and the tenderness and flavour is always there.”
