Wineport Lodge is a casually elegant, exclusive hotel renowned for its culinary excellence. The restaurant is the beating heart of the lodge, with foodies travelling from across the globe to sample the locally sourced, seasonal dishes.
Head Chef Darren Walsh has worked in kitchens across the world and has created dishes for the President and Taoiseach of Ireland. Darren’s ethos at the Wineport Lodge is straightforward, heroing local and seasonal ingredients to create simple and delicious dishes.
The team at the Wineport Lodge work in harmony under the guidance of Darren, who learned the art of preparing a great steak in Blake’s restaurant in Dublin, where he began his career. Blake’s always used Irish Hereford Prime, and Darren learned early on how to hang, bone and prepare the perfect steak.
The menu at the Wineport Lodge is updated every three months to stay in sync with seasonal produce. With so many different ingredients being used Darren must keep an eagle eye on consistency to ensure that every dish that leaves the kitchen is of the very best quality, it is one of the main reasons he turns to Irish Hereford Prime.
“I know that Irish Hereford Prime is consistent, every single time, especially the dry aged beef, it just brings it to a different level.”
Darren recognises the great quality of Irish Hereford Prime, appreciating its deep and succulent flavour, its versatility and unmatched tenderness. He invested in a dry ager for the restaurant at the Wineport Lodge where he matures his cuts on the bone. He says his customers can really taste the difference.
“I have a passion for great products and the Irish Hereford Prime Beef matured on the bone in our dry ager is the finest quality beef I have ever had the pleasure of using in my culinary career.”
“My customers are always asking ‘how come its so tender?’ ‘How come it’s so flavoursome?’”
Darren’s answer is always the same, it’s the quality of the meat.
“You don’t have to do anything to it, you just have to cut it and cook it.”
Darren has a woodchip barbeque in his kitchen, and he lightly smokes and cooks the beef directly on the grill. He believes that this is the best way to show off the tenderness and flavour of the meat.
“I know when I’m cutting it, and I know when I’m serving it that people are going to be smiling outside.”
Local ingredients are vital to Darren’s menu, so he is delighted to be able to source his Irish Hereford Prime from famers close to the restaurant.
“A few weeks ago, I had a farmer come in for a meal, he took a look at the beef in the dry ager and his herd number was on the tag!”
Darren would always recommend Irish Hereford Prime.
“I have a passion for great products and the Irish Hereford Prime Beef matured on the bone in our dry ager is the finest quality beef I have ever had the pleasure of using in my culinary career.”
