We like to think we do things in the natural way, so we have our own cattle and lambs from our farm, we hand make all our own sausages and burgers, and we dry cure all our own bacon. We dry age and hang all our beef for a minimum of 21 days.

We take pride in sourcing as many of our products locally as is possible, giving a platform to many small artisan producers in the area, bringing our customers a taste of unique, traditional Irish food at its best.