Owned by Gerard and Fiona McLarnon, and son Fintan, the restaurant’s menu is famed for locally grown seasonal produce and ingredients. Its home-reared premium Aberdeen Angus beef originates just six miles from the restaurant in the townland of Ballylummin near Ahoghill.
The Ballylummin pedigree herd was established in 2021 when the Gerard McLarnon purchased three in-calf cows, privately from Alan and Lana Cheney’s herd at Trillick in County Tyrone. Further animals were subsequently added over a number of months, all sourced from the same herd to help maintain consistency and strong herd health.
The herd’s current stock bull is the six-year-old Blackhaugh Ellard W127, a Blackhaugh Iceman N356 son, selected for his conformation, sound legs and feet, and placid nature. He is in the breed’s top 15% for calving ease +3.8, and his Breedplan figures for eye muscle are +4.1 and milk +16.
For Gerard, the Aberdeen Angus was a natural choice. He favours the breed for its fertility, ease of calving, quiet temperament and natural fleshing ability. Being naturally polled is another advantage, reducing routine husbandry requirements and making the cattle particularly well suited to the family’s farming system.
The cows and heifers calve from March onwards and are grazed on lush pasture from spring to mid-autumn, depending on the weather conditions. The cattle are housed and fed round-bale silage during the winter months.
Once weaned, calves are separated into batches of bulls and heifers and continue to receive silage, with only minimal concentrate feeding. A small number of heifers are retained as herd replacements, while bulls suitable for breeding are sold privately or at local saleyards.
Gerard said: “The system is very straightforward. Cattle thrive on grass, with the emphasis on a natural organic system to produce high quality beef with outstanding flavour.
“Animals make the short journey to a County Antrim abattoir for slaughter before being butchered by local Master Butcher Thomas Duffin from Randalstown. The beef is then carefully hung in the restaurant’s on-site cold store.”
For Gerard and Fiona, the journey from field to fork is about much more than simply producing beef. Complete traceability is one of the key attractions of the beef served at Oranmore House.
Gerard said: “We wanted to offer our customers a unique dining experience featuring premium beef from our own farm.
“Cattle go to slaughter at around 24 to 26 months of age, with live weights between 550 and 600 kilos.
“Feedback from customers has been excellent, and periodically we host seven-course tasting events featuring Aberdeen Angus beef.”
From the moment the animals are born on the farm to the moment a prime cut is served in the restaurant, the McLarnons know exactly where the beef has come from.
Gerard said: “I think it is quite rare to get restaurateurs actually breeding, rearing, cooking and serving their own beef,” he explained. “It is a unique selling point and the beef is of a consistent high quality.”
A trained chef with decades of experience, Fiona McLaron is continually developing ways to showcase the Aberdeen Angus beef across Oranmore’s lunch and dinner menus, from traditional roasts, premium fillet and sirloin steaks, to home-made artisan burgers and carefully crafted dishes.
“Aberdeen Angus is a particularly good breed to work with in the kitchen. Cuts of meat are uniform, and the marbling and fat adds to a fuller flavour,” she explained.
The family’s approach to food extends well beyond their cattle. Gerard, Fiona and Fintan grow much of their own produce, with seasonal varieties of vegetables, fruits and herbs cultivated in the property’s kitchen garden and greenhouse.
It is this connection between the land, the kitchen and the dining room that makes the Oranmore experience so distinctive.
Fiona, who hails farming roots in County Tyrone, brings an understanding of quality farm produce and professional culinary experience. Meanwhile, Gerard comes from a family background in hospitality, but combines suckler farming with a hands-on role in the management of Oranmore House and front-of-house operations.
Together with son Fintan, they have developed Oranmore House into much more than a restaurant. The idyllic period property, situated on the Galgorm Road in Ballymena, also offers luxury guest accommodation.
The restaurant has been recognised with AA and Taste of Ulster Star Awards, reflecting the McLarnon’s commitment to quality food and professional service.
Dungannon venue for native breeds sale
A small entry of pedigree Aberdeen Angus bulls are included in the catalogue for the forthcoming Native Breeds Show and Sale at Dungannon.
The annual autumn event, hosted by Dungannon Farmers’ Mart, takes place on Friday, 2nd October. Judging gets underway at 10.30am, followed by the sale at noon.
The Aberdeen Angus bulls selling range in age from November 2024 to April 2025.
They have been consigned by the Coltrim, Drumhill and Minran herds.
NI Aberdeen Angus Club chairman Caolan McBrien said: “This is an official society sale and bulls will be sold with full breeding warranties. All entries come from high health status herds, and will be veterinary inspected prior to the sale.”
Catalogues are available from the auctioneers, tel: 028 8772 2727.
Online bidding is available via Marteye.
- The NI Aberdeen Angus Club is hosting its inaugural calf show and sale at Ballymena Mart on Saturday, 14th November. Watch press for further details.
5. Gerard McLarnon runs the Ballylummin pedigree Aberdeen Angus Herd. Picture: Julie Hazelton
Gerard McLarnon runs the Ballylummin pedigree Aberdeen Angus Herd. Picture: Julie Hazelton Photo: freelance