Your guide to the best chocolate spots in Edinburgh
13 Sep 2024
13 Sep 2024
Dish Cult meets Bull and Castle
Ireland is a country which undoubtedly produces some of the highest quality meat in the world. The temperate climate, vast green fields, and a good dose of rain makes perfect grazing conditions for cattle. It’s no surprise that the upmarket FX Buckley butchers chain began opening up steakhouses in Dublin City, with Bull and Castle of Christchurch being the showpiece restaurant. Dish Cult sat down with the team at Bull and Castle to learn more about their philosophy, cooking methods, and what separates them from the rest.
Method, without the madness
Bull & Castle sources all of its beef from the FX Buckley farms in Offaly, and all of the beef comes from Heifers, meaning the beef will be naturally more tender. Restaurant manager Aodán spoke about how everyone “from the farmer to the butchers, the chefs, and the wait staff” has a specific role to play in creating the ultimate steakhouse experience.
Bull & Castle uses charcoal grills in the process of cooking its steaks. Aodán spoke about the excellence that the charcoal oven brings, where “the meat is cooked at a high temperature, the charcoal itself has a smokey, charred flavour, that is brought out in the steak and beef we serve. After that, it’s all about the chef’s final touches.”
Bull & Castle also gives its chefs the opportunity go out and explore new ingredients and methods of serving steak, which allows an ever-evolving menu and puts the finishing touches on what is a high standard of beef.
As for what’s on offer, customers can expect prime cuts of 10-ounce rib-eye steaks, all the way up to 16-ounce T-bone steaks, which are all aged for 28 days at least. If you aren’t all in for a sharing steak, then the eight-ounce burger, featuring Crowe’s smoked bacon, cheddar, salad and chips comes in at a reasonable €17. As for sharing platters, we’d highly recommend the charcuterie with Sheridan’s cheese, sourdough toast, pesto, quince paste, grapes, tomato confit, Perello picante and crackers.
Stellar service
Bull & Castle prides itself on a high level of service standards too, with every member of staff expected to deliver excellence, not only in the cooking standards, but also in understanding the customer and ensuring all aspects of the experience is of high quality.
Aodán spoke candidly about how their wait staff and chefs “communicate with the customer and speak to them about how they like their steak and beef cooked, what cuts of beef they like. We try our best to give each customer a unique experience in the restaurant.”
Bull & Castle believes in “creating a restaurant atmosphere in which family, friends, and loved ones can come in, and not only share a meal, but share an experience too. We believe that dining is foundational in bringing people together. We’ve had people come in on first dates and families come in with young kids, and years down the line it’s great to see those first dates come back in with engagement rings, and seeing those kids grown up. Knowing we were apart of that life is fulfilling as a team.”
Inspiring interior
Finally, the décor in Bull & Castle is nothing short of stunning. You’re whisked away from the bustle of Christchurch and Dublin City, and immersed in a burgundy and orange world. Bull & Castle holds this sort of grandiose, with minimal lighting and black leather booths downstairs as the smell of velvety Italian coffee greets you when making your way past the bar.
Upstairs sees a large window overlooking the Christchurch Cathedral, and a shiny bar with a beautiful mirror staring back at you. You’ll be able to hear and see some activity from the kitchen, with the knowledge your beautiful cut of beef is being aptly prepared.
