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.