‘I am often asked why do I not work with French meat. My answer is because, more than anything, I need consistency. I need trust. I need the meat to be regular all the time. Something I have with Jean Denaux and Irish Hereford prime.’
‘We serve the rib steak and the hanger steak, Certified Irish Hereford Prime is at the top of its game. It really is the Rolls-Royce of meat.’