SELECTING THE BEST
Quality, consistency and service are key.
OUR PHILOSOPHY IS SIMPLE, WE SELECT ONLY THE BEST
At John Stone, we supply the top chef’s in the finest hotels and restaurants around the world. Our philosophy is simple, we select the best for the best.
We have always believed that chefs should be able to have the cuts they want, in the right condition and that it should be consistent. The chefs own discerning clientele expect the highest quality and understandably each one requires consistency of product to uphold his or her own reputation.
JOHN STONE DRY AGED BEEF
At John Stone we believe that the product should always speak for itself. Our philosophy has always been to select the best and to deliver a consistently high quality product to our worldwide customers every time. Our master butchers knowledge and expertise in the selection and dry ageing process is built on this principal and on the traditional values from six generations of butchers.
We bring years of heritage, decades of craftsmanship and natural quality to deliver the most incredible eating experience.
JOHN STONE VALENTIA SMOKEHOUSE
The finest salmon, Salmo Salar comes from the deep, clear, cold Atlantic Ocean waters. The Smokehouse nestles on the wind-swept West coast of Ireland with only Valentia Island visible until the next land fall, Boston, USA.
The selected fresh salmon is both filleted and lightly cured with salt by hand. Under the watchful guidance of the master smoker the salmon is delicately cold smoked over smouldering oak dust. Gentle permeation balances the oak flavour with the ‘sashimi’ freshness to create a subtle and distinctive taste.
Traditional skills, age-old recipes and the finest ingredients create the best Atlantic Salmon smoked on the West coast of Ireland.
JOHN STONE WEST COAST LAMB
Our master butchers knowledge and expertise in the selection of Irish lamb is built on the traditional values from six generations of butchers.
The lambs are free to roam the hills and valleys of the remote corners of the West of Ireland. Up to seventy species of herbs and grasses grow here including mountain heather, wild garlic, bilberries, wild samphire, sorrel and bog rosemary giving our lamb a subtle, delicate and sophisticated taste.
