A desire to make something unique in the food space led to the setting up of Ballyhar Farm Produce and the production of organic rose veal from pedigree Kerry cattle.

Chefs who appreciate and use Ballyhar rose veal include Martin Bealin at the Global Village in Dingle; Ronan Healy at the Roast House in Tralee; Alex at the Hotel Europe; Philip Brazil at Sheen Falls Lodge, Kenmare; Danille Giovanelli at Govanelli’s Killorglin; Cliodhna Foley at Sol Y Sombra, Killorglin and Cyril in The Riverside Hotel in Killarney.