Breeding, reseeding and Michelin star visitors on Kay's organic farm

Biodiversity continues to play a major role on the farm

Conor Sexton (left), Teagasc dry stock advisor for the Mallow region, and Kay O’Sullivan on her organic farm, Glynn Farm, near Mallow. Picture: Chani Anderson

I am no stranger to hosting groups on the farm, but recently I had a first: I welcomed 18 top chefs from France and Belgium. 

The chefs are members of the Irish Beef Club, which is a Bord Bia initiative to promote Irish beef internationally. Between them, they hold nine Michelin stars, making them some of the top chefs in the world and experts in preparing premium beef dishes.