Bocon Divino restaurant
Camposampiero
Poulaphouca House & Falls
Poulaphouca, Blakestown, Co. Wicklow
An exclusive private venue situated in the beautiful countryside of Co. Wicklow.
Quickly becoming well known for its incredible Sunday Lunch, Poulaphouca House is also an enchanting wedding venue that serves tailored made menus, using locally sourced ingredients, cooked in a classic style.
Head chef Hugh Hyland has worked in some of Ireland and England’s finest restaurants, including Dublin’s Roly’s Bistro and the renowned 2-Michelin star restaurant The Square in London.
Hugh now runs his own business, 3Cooks, creating bespoke catering options for high end venues such as Lansdowne Place, Poulaphouca House and Falls, and Coolbawn Quay. A passion for cooking, a drive for perfection and endless creativity have helped Hugh to excel in his career and he insists on only using the finest quality ingredients in every dish.
Hugh now runs his own business, 3Cooks, creating bespoke catering options for high end venues such as Lansdowne Place, Poulaphouca House and Falls, and Coolbawn Quay. A passion for cooking, a drive for perfection and endless creativity have helped Hugh to excel in his career and he insists on only using the finest quality ingredients in every dish.
Irish Hereford Prime beef has played a part in Hugh’s menus for the past twenty years, with Irish Hereford Prime striploin being a particular favourite, due to its tender texture, consistency and deep and succulent flavour.
“The quality of the breed, the attention to detail in how the cattle are farmed, and the dry ageing process, ensures that this cut of beef is extra tender and delicious, and it’s a reliable, versatile and consistent product”.
“The quality of the breed, the attention to detail in how the cattle are farmed, and the dry ageing process, ensures that this cut of beef is extra tender and delicious, and it’s a reliable, versatile and consistent product”.
“The quality of the breed, the attention to detail in how the cattle are farmed, and the dry ageing process, ensures that this cut of beef is extra tender and delicious, and it’s a reliable, versatile and consistent product”
The roast Irish Hereford Prime sirloin, served with confit carrots, a herb crumb, Yorkshire pudding and a red wine jus, is a firm favourite on the Sunday Lunch menu in Poulaphouca House and Falls and has customers coming back week after week.
Hugh was the chef of choice for the Irish Hereford Prime Supper Club dinner and his dishes of braised beef cheek croquette to start, followed by the Irish Hereford Prime rib of beef as a main course, really celebrated the deliciousness and versatility of Irish Hereford Prime beef.
Hugh was the chef of choice for the Irish Hereford Prime Supper Club dinner and his dishes of braised beef cheek croquette to start, followed by the Irish Hereford Prime rib of beef as a main course, really celebrated the deliciousness and versatility of Irish Hereford Prime beef.
Irish Hereford Prime ambassador John “The Bull” Hayes spoke on the night of the incredible quality and flavour of the dishes that Hugh had served. He went on to talk about the natural way in which Irish Hereford cattle are reared and farmed, grazing on lush Irish grass and moving about in the open air and explained how this freedom helps to ensure that tender texture and unique marbling, that makes Irish Hereford beef a favourite among top chefs around the world.
Hugh was the chef of choice for the Irish Hereford Prime Supper Club dinner and his dishes of braised beef cheek croquette to start, followed by the Irish Hereford Prime rib of beef as a main course, really celebrated the deliciousness and versatility of Irish Hereford Prime beef.
Hugh was the chef of choice for the Irish Hereford Prime Supper Club dinner and his dishes of braised beef cheek croquette to start, followed by the Irish Hereford Prime rib of beef as a main course, really celebrated the deliciousness and versatility of Irish Hereford Prime beef.
Irish Hereford Prime ambassador John “The Bull” Hayes spoke on the night of the incredible quality and flavour of the dishes that Hugh had served. He went on to talk about the natural way in which Irish Hereford cattle are reared and farmed, grazing on lush Irish grass and moving about in the open air and explained how this freedom helps to ensure that tender texture and unique marbling, that makes Irish Hereford beef a favourite among top chefs around the world.
