The Ashdown Park Hotel have been keeping customers happy this summer with its weekly barbecues and the hotel group, home to Redmond Farm beef, has won a silver award for the rib-eye steak and bronze for the sirloin steak for its grass fed beef in the World Steak Challenge.
'This is a win that will certainly get the juices flowing and this is the first year we entered. We were up against hundreds of other entries from over 35 countries, from Finland to Australia. Now that we are on a world stage, the award is recognition for all the hard work and dedication we have to produce excellent quality meat which not only tastes incredible but ticks a lot of sustainable boxes as well,' said Paul Finegan, General Manager of the hotel.
'The great news is for local residents that the steaks are now available to purchase direct from the hotel, whether it's rib-eye, sirloin or fillet, everything is cut to order. All you have to do is call us in advance,' he said.
Paul said that since starting the project with Redmond Farm, which is in Craanford, Gorey that this has made the difference to eating in the Ashdown's Ivy Bar or Rowan Tree restaurant.
'More and more customers want to know the origin of the excellent quality of food we have on offer and it's great to be able to share that it's from our own farm minutes away from our doorstep,' he said.
The head chef at the Ashdown is Val Murphy, who says quality and flavour is key to cooking steak to perfection.
'Whether it's freshly picked leaves, herbs, seasonal vegetables or our award winning Angus Beef, every plate should emphasize the quality and freshness of the produce and ingredients from our farm,' he said.
The challenge, in its fifth year was open to all steak producing and processing companies trading nationally or internationally a beef producers, wholesalers, processors, brands, cattle farmers and ranchers.