Rugby international Hayes ups the ‘steaks’ on Red Cow tables

FORMER Irish rugby international John Hayes launched his scrum-ptious signature steaks at the Red Cow Moran Hotel restaurant Tom’s Table.

Top customers of the hotel were treated to a customer appreciation evening, sampling Hereford prime ‘Bull Hayes’ steaks which will be a feature of the restaurant’s menu going forward.

Bull Hayes steaks 01

The event kicked off with a champagne reception followed by a Q&A, with John, focused on sharing tips and stories on all things steak and rugby, and hosted by funny man Alan Shortt.

The menu also included delicious seafood from Kilmore Quay and a selection of locally produced cheese – paired with hand-selected wines supplied by John Dillon and David O’Boyle of Dalcassian Wines.

The interior décor of Tom’s Table pays homage to the countryside origins of Red Cow owner Tom and the Moran family, who hail from West Limerick.

It’s main sharing table is inspired by the actual table that sits in Tom’s family home in Athea, built by his own hand as a young apprentice carpenter.

Munster supporter Tommy Moran Junior believes the association with fellow Limerick man and Hereford farmer John Hayes, ensures the restaurant is the place to “find the tastiest and most succulent Irish Hereford prime steaks sourced in Munster.”

Using traditional farming methods, the naturally quiet Hereford animals mature easily on a grass-based diet, leaving the consumer with top quality flavoursome beef from sustainable farming systems.

Tom’s Table forms part of the Red Cow Moran Hotels recent €20 million transformation which was completed at the end of 2016.

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