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Brothers Pat and Tom Redmond own a large farm business spanning 120 hectares of grassland, tillage and vegetable crops. Their beef enterprise focuses on the rearing of over 500 Angus-cross heifer calves each spring. These cattle are carried through to finish in a coordinated manner so as to consistently produce 10 high-quality heifers per week.

The resulting cuts of beef are supplied to the family’s two hotels in Gorey; the Ashdown Park and the Amber Springs. Both destinations have earned a reputation for excellent dining, featuring the Redmonds’ tender beef, their own potatoes and other vegetables. The vast majority of the cattle’s feed is grown on-farm, including grass silage, maize silage, fodder beet and cereals. All heifers receive a period of supplementary feeding prior to finish, to promote marbling and consistent eating quality.

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Michael Murphy - Beef Farmer

Michael has always focused on farming efficiently, and in 2012 he was recognised for this when he won Bord Bia’s national award for sustainable farming. More recently in 2015, Michael was also crowned Ireland's Beef Farmer of the Year.

David Johnson

David has always held sustainability as a priority. Seeing his role as caretaker of the land, he wants to leave the farm in equal or better condition for the generations to come. He knew he would have to be part of something that contributes to the long-term viability of his farm.