The Redmond Family Farm in Craanford, County Wexford, is approximately five miles outside the market town of Gorey and supplies much of the beef, salads, and vegetables used in the hotels. All is carried out under the keen, watchful eye of the Group Director of Kitchen Operations, Chris Farrell.
Redmond’s currently supply a large portion of their hand-reared beef and naturally grown, pesticide-free vegetables and salads to both hotels. All beef eaten in a Redmond hotel is supplied by the Redmond Family Farm.
On the farmland in the parish of Craanford, some 500 head of free-range, grass-fed Angus Beef cattle are being reared. “For us, provenance is key,” says Tommy Redmond. “Customers need to know the origin of the excellent quality of food we have on offer. It’s an exciting project and one we are very proud of.”
Hughie and Nicky work the farm and deliver the produce on a daily to the hotels. “The phrase ‘farm to fork’ really applies to Redmond Hotels,” said Hughie. “It isn’t unusual for us to pick in the morning, deliver to the hotels to have it plated and served that evening.”
“Many times, I have been working in the field to receive an email order for ten heads of Cos Lettuce,” he added. “It can be out of the ground and down to the hotel within 20 minutes, so it really is farm to fork.”
Chris Farrell has his agenda mapped out. “Quality across the board is vitally important,” he says. “Menu variety, premium flavours, and honesty in the food, allowing the ingredients and meal to speak for themselves are key for us. Whether it is a mixed leaf salad, an a-la-carte main dish or fresh pastry – [you notice] the taste of fresh, Irish, nutritious and delicious farm ingredients.”
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