About Best of Beef

Best of Beef champions the people, places and passion that go into producing and serving one of the world's most sought after beef, Certified Irish Hereford Prime.

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Head Chef Hughie Hyland
Roly’s Bistro, Dublin

Leafy Ballsbridge in south county Dublin is home to one of the city’s most dependable and much loved restaurants, Roly’s Bistro. Established in 1992 and overseen by Head Chef Hughie Hyland, Roly’s serves a large selection of Certified Irish Hereford Prime cuts, from ox cheek and ribeye to fillet, striploin and more. 


On a rainy Dublin day, Roly’s Head Chef tells us… ‘We started serving Hereford Prime about 10 years ago. The one word I’d use to describe it is consistent. Our customers come here for a Sunday lunch or a good steak — they expect a certain level of quality which Hereford consistently delivers. It’s tenderness, it’s flavour—it’s so reliable, we have full trust in it.’


Roly's smart, warm and decorative surroundings

‘Hereford has a really rich, sweet taste. Because its all naturally grass fed the flavour you get is really unique. I know it might sound silly but when you taste Hereford Prime you know you’re tasting proper beef. With the rib especially you have marbling going through it and that gives it a really unique flavour.’

Well marbled, beautifully seasoned steaks ready for the lunchtime rush

‘The Hereford farmers are very passionate about what they do which really comes across in the product. They really care about what they do. Which is important because people are more into food and traceability than ever before.’


Roly's prominent gold leaf signage, well know to all Ballsbridge residents

Chef Hughie outside Roly's main entrance

‘People nowadays want to know where their food comes from, and likewise we want to tell the story about where our products come from. We’re very proud of the effort we’ve put into sourcing the right ingredients for our menu. Buying Irish and local artisan products is massively important to us.’


Recipes by Head Chef Hughie Hyland

Recipe

Braised beef cheeks, bourguignon style

by Chef Hughie Hyland

Cook