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Guest Chef - James Richardson, owner and chef at Old Barn Steakhouse, in County Armagh

James Richardson is the owner/chef at Old Barn Steakhouse, in County Armagh and has recently won the Ulster Tatler Chef of the Year 2012. He began his culinary career at Newry and Kilkeel Centre of Excellence, where part of his work experience was a stint in the kitchen at Claridges, the famous 5 star London landmark hotel. 

James has cooked with some of the best in the business including Ainsley Harriott, Paul Rankin, Nevin Maguire and also spent some time at Rick Stein's Seafood School. He cooks using only the freshest of ingredients and says his motto is simply “Good, honest food”. You can follow James on Twitter at @oldbarn_mhill.

James Richardson, owner and chef at Old Barn Steakhouse, in County Armagh
James's Japanese Miso style Steak 
"This is a healthy, low calorie, and delicious steak recipe that is easy to make and really tasty. I have worked out that the approximate nutritional information is as follows: 
232 kcalories, protein 32g, carbohydrate 4g, fat 9 g, saturated fat 4g, fibre 0g, sugar 3g, salt 0.66 g."

2 tbsp brown Miso paste
1 tbsp dry sherry or sake
1 tbsp caster sugar
2 crushed garlic cloves
300g/11oz lean steak
Baby spinach , sliced cucumber, celery, radish and toasted sesame seeds.

1. Tip the miso paste, Sherry or sake, sugar and garlic into a seal-able food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. 
2. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hour, but up to 2 days is fine.
3. To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 minute to rest. 
4. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

The Old Barn Steakhouse and Grill is located at: 
5 Mowhan Road, Markethill County, Armagh, BT60 1RQ, Northern Ireland.
Check out their website at

Miso paste is a thick paste used in Japanese sauces and for marinading vegetables or meats. It is made from soybeans which have been fermented with salt and a fungus called kĊjikin, a mould which is used to make the Japanese drink Sake. If you can't get your hands on miso, you can make a rough substitute by mixing some soy sauce with tomato puree and tomato ketchup.

If you would like to Feature your Chef in the Guest Chef's Recipes Section send some bio details and your recipe to me at:


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The Irish Food Guide Blog includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit