OUR STORY

family

Irvine’s Steakhouse and Bar is proud to be a family run business.  Brothers Gary and Mark Irvine are business partners sharing the running of the restaurant, and the beef is sourced from the Irvine’s family farm at Lougheyes just 3 miles from Tempo, which is owned and ran by their brother Keith Irvine. With over 30 years in the butchering trade, Gary Irvine has honed the craft of delivering Fermanagh's finest beef, whilst Mark Irvine helps deliver the vision, bringing 20 years management and training expertise to the business.

field to fork

At Irvine’s, “Field to Fork” isn’t just a promise - it’s our practice. Our journey starts on our family farm at Lougheyes, where Aberdeen Angus heifers graze on lush grass for two summers. This specific breed ensures tender, succulent beef with distinctive marbling for unmatched flavour. When the time is right, our heifers arrive at Irvine’s Family Butchers in Maguiresbridge, where they undergo a 36-day dry-aging process in specially designed Himalayan salt chambers. Our prime cuts hang on the bone at 4°C and 80% humidity, intensifying flavour and tenderness.

In our steakhouse, each steak is seasoned and flame-grilled to seal in juices, rested perfectly for optimal flavour. We take pride in every step, ensuring that each mouthful is a testament to our commitment to quality. Savour the difference at Irvine’s Steakhouse, where every bite tells the story of dedication and excellence.