Take a look back. And then a look forward.
Delicious Dishes. #WhenChefsWorkAgain
Check this slideshow!
Delicious Dishes. #WhenChefsWorkAgain
Check this slideshow!
1 - Click on play.
2 - Then click on "broken" square bottom right for Full Screen view!
On pause at the moment? Many of us are. Dined out in Ballycotton on May 11th and then it all stopped. Hopefully, the restrictions won't be around for too long more, even if the unwinding will probably be slower than wished for. In the meantime, why not take a peek at what lies ahead when our chefs get back to work by looking back at what they were doing not so long ago. Delicious dishes from Ireland's excellent kitchens, everything from tempting starters, to satisfying main dishes, to the sweetest endings. Enjoy!
Barnabrow: Ballotine of Caherbeg Free Range Ham Hock and chicken, fig, watercress, Pain D’Epices
Ichigo Ichie: Izakaya Evening with Echigo Saké
Liberty Grill: 35-day aged Rib-Eye special - Char-grilled 10 ounce rib-eye on the bone
Las Tapas de Lola Dublin: The Chicharrones is Marinated pork belly, slow-cooked and flash-fried until crispy. And delicious.
Seasalt: Tart with two salads in Cobh's new-ish café
Cafe Paradiso: Kohlrabi, asparagus and daikon salad, pickled rhubarb and radish, lamb’s lettuce, black garlic, hazelnut, sheep’s milk labneh
Greene's: Lamb two ways - the shoulder was cooked low and slow, the chop was also perfectly cooked, loved the carrot purée and the grilled asparagus and carrot.
Crackpots Kinsale: Baked fillet of Hake with teriyaki glaze on shredded Pak Choi, chilli and garlic and with basmati rice
Henry's Ennis: Fishcake starter with Leek and Smoked Bacon Fondue
Red Cliff Spanish Point: Chicken liver paté, with Hennessy brandy, hazelnut crumb, cherry gel and sea salt toasts
Oar Doolin: Herb Crusted Cod fillet in a tomato and basil fondue is cooked to perfection. With buttered asparagus.
ORSO: Shakshuka with baked eggs, harissa, beans, spicy chorizo and crisp bread
International Hotel: Cheese course featuring Gubbeen and Cashel Blue. and more!
Cush Ballycotton: Crab Claws came with Garlic Butter and Organic Leaves
Fisk Downings: Sardines with pickled veg
Wild Strands Malin: Haddock with Abernethy Black Garlic Butter on a flatbread
Ali's Kitchen: O’Connell’s smoked mackerel, roast tomato, salsa verde, leaves and caper, all on slices of toasted sourdough
The Bulman Kinsale: Oysters (hot) with Leek & Gruyere. Perhaps the best hot oyster dish I've ever had.
Cornstore: Hot Grilled Buffalo Oysters with ginger beer pickled samphire
River Lee Hotel: Afternoon Tea in the River Club
Nash 19: Superb pork, crowned with crackling
Foxford Mills Café: One of the amazing salad options for lunch in this lovely café
Blairs Inn Cloghroe: A very tasty, very generous, Venison stew.
Finns Table Kinsale: Slow Cooked Pork Belly and Pudding Bonbons, with cider and port and corn Salsa
Good Day Deli: The GDD Smoked Salmon Benny with Frank Hederman’s superb fish.
Jacques: Turbot, hollandaise, green beans, olives and crispy potatoes
Farmgate Midleton: Smoked Salmon and Mussel Linguine in a lemon cream sauce served with garlic bread
Celtic Ross, Rosscarbery: Poached monkfish in saffron with Beluga lentil caviar, fermented lemon aioli, charred Waterfall Farms broccoli, and radish.
Strand Hotel, Limerick: Caramel Bavarois, plum compote and coconut, was colourful, delicate and heavenly.
