Don’t just listen to us. Listen to the Chefs.

As a supplier, we could spend a lot of time telling you how great our product is. But you don’t want to hear that. You want to read reviews, take recommendations from friends/family/chefs and do your own tasting.

So, it was nice to spot one of Dublin’s hottest chefs mention our duck in the September issue of Food & Wine¬†magazine. Husband and wife team, John and Sandy Wyer opened Forest Avenue on Dublin’s Sussex Road in 2014. The eatery was an instant hit with critics and diners loving their adventurous and unique food offering. The pair recently opened a second eatery, Forest & Marcy, around the corner.

In this issue, the inspiring duo offer a creative menu including “Duck with baked cabbage, kohlrabi, apple mustard and hazelnut.” Describing the duck they use, they say there is only one option.

“The quality of the duck is very important, which is why we use Thornhill Duck.”

Well, you can’t say anymore than that really!

Thornhill Duck…What’s all the fuss?

What makes Thornhill Duck better than the rest?

When it comes to selecting food, whether you are a chef or a home cook, we all want food that is of the highest quality, tastes great and offers real value for money.

Like all poultry and game, there is a huge difference in taste between the high and low quality. That difference is in how they are reared and what they are fed.

For our duck, we only rear in small numbers in our barn to ensure they receive the best care. We take the farm to fork process seriously and hence why all the processing is done on the farm and they are delivered within days (or even hours!) of being packaged.

As mentioned, the quality of the feed that duck receives reflects on the quality of their meat. Over the years we have created and invested significantly in a specialised diet to ensure we go above and beyond that.

And it’s as simple as that.