Our Story
From West Clare.
From Our Farm.
To Your Fork.
When you choose Wanderley Wagyu, you know where your beef comes from.
A Farm, A Farmer,
A Provenance
Our Wagyu is raised by Garreth Quinlivan here in West Clare, in the same remarkable coastal landscape that welcomes the world to Doonbeg for the 2026 Irish Open.
Wagyu can come from many different places. Wanderley has something much more personal behind it: a farm, a farmer and a provenance you can trace.
Farmer
Garreth Quinlivan, raising the herd himself
Place
Doonbeg, West Clare, on the Atlantic
Herd
Full-blood Wagyu, family farmed
Feed
Grass, with locally harvested seaweed
Can You Trace Your Burger?
Ours starts in West Clare. Four steps from the field to your plate.
01
West Clare
Where it begins.
02
The Cattle
Meet our Wagyu.
03
The Beef
See how it reaches you.
04
Doonbeg
Taste it here.
Raised Beside The Atlantic
The animals are carefully managed and raised on the farm, with locally harvested seaweed incorporated into their diet, connecting the beef even more closely to the Atlantic landscape around us.
From the way the animals are cared for to the beef that ultimately reaches your plate, accountability matters at every stage.
Farm to fork is not knowing that something is called Wagyu. It is knowing who raised it, where it was raised, and the story behind it.
What it means to us
West Clare Beef, On London Tables
Today, Wanderley Wagyu is finding its way beyond West Clare, served by leading hotels and restaurants in London and attracting growing interest from chefs and restaurants internationally.
And this September, when the Wanderley Wagyu Wagon arrives in Doonbeg, there is something rather special about eating West Clare Wagyu almost exactly where it comes from.
Traceable. Irish. Exceptional
Raised in West Clare. Traceable to its source. Served in West Clare. That is the Wanderley difference.
