Take a Walk on the Wild Side: Award Winning Chefs Collaborate for Wild Ingredient Dinner

press release

Take a Walk on the Wild Side: Award Winning Chefs Collaborate for Wild Ingredient Dinner 

Bryan (left) and Eric

Bryan McCarthy of Greenes and Eric Kavanagh of Cahernane House Hotel to host a Four Hands Dinner at Greenes Restaurant on Wednesday the 26th of February.

Greenes Restaurant in Cork city is hosting a special wild ingredient-driven dinner on the 26th of February where executive head chef Bryan McCarthy will welcome head chef Eric Kavanagh of Kerry’s Cahernane House Hotel into the Greenes kitchen.

Coming into the end of game season, Bryan and Eric have devised a six course menu which is a celebration of wild food with stand-out dishes of venison and local, foraged ingredients. 

Bryan McCarthy said, “Eric is one of Ireland’s best game chefs and myself and the team at Greenes are delighted to be working alongside someone so renowned for their game cookery. The menu’s focus is on wild, foraged ingredients, offering something unique for our diners and allowing us to showcase our combined passion for this type of food. ”

There will also be a Spring season edition of this four hands collaboration, where the roles are reversed and Bryan will be joining Eric in the Cahernane House kitchen on the 2nd of April. 

Eric Kavanagh said, “I have known Bryan for many years and it’s a wonderful opportunity for me to go back to my Cork roots and work with the talented team in Greenes. Bryan has always been innovative in his work and I know our combined styles will make for two very special evenings for our guests in both Cork and Killarney.”

Greenes

The Wild Ingredient Dinner at Greenes is taking place on the 26th of February and costs €59 per person for six courses, including a drink reception kicking off at 6:30pm. Dinner and accommodation in Greenes’ sister venue, Hotel Isaacs, can be booked at a cost of €258 for two people sharing.

Those who want to experience the best of both culinary experiences - one in the buzz of Cork city and one in the peaceful Kerry countryside - can also book the Spring Four Hands Dinner at Cahernane House for the same price - €59 per person for dinner only, and €258 for dinner and accommodation for two people sharing. 

Reservations can be made for both venues at www.greenesrestaurant.com or by phone at 021 455 2279.

Keep up to date with the latest news by following Greenes on Instagram and Twitter at @GreenesCork and on Facebook at @GreenesRestaurant, and Cahernane House Hotel on Instagram at @CahernaneHotel, on Facebook @Cahernane and on Twitter @CahernaneHouse.

‘Best Dining Experience' at Cahernane House Hotel

Cahernane House Hotel in Condé Nast Top 3  

‘Best Dining Experience' 

Eric Kavanagh

Cahernane House Hotel in Killarney has been shortlisted in the Condé Nast top 3 hotels for ‘Best Dining Experience UK & Ireland’.  Condé Nast is widely regarded as the ultimate globetrotting bible for even the most discerning traveller and features luxury hotels, restaurants and destinations from all corners of the world.  

The leading lifestyle travel magazine will hold its ‘Annual Awards for Excellence Dinner’ at the glitzy May Fair Hotel in London on Monday, 5^th of November when the overall winner will be announced. Cahernane House Hotel, General Manager, Emer Corridan will attend the black-tie awards ceremony to represent the property.

Emer has been working at Cahernane House Hotel since 2016, managing the hotel and ensuring that each guest that walks through the door has a relaxing and memorable stay as well as leading her team to a four star standard and beyond. Emer as an individual can best be described the life of Cahernane with her passion shining through in her everyday contact with both the team and guests.

Cork native Eric Kavanagh is the Executive Chef at Cahernane House and leads a talented team in the kitchen at the distinguished Herbert Restaurant in the hotel. Before starting at Cahernane House Hotel in 2017, Eric worked at Longueville House in Mallow, Marlfield House in Gorey and Sheen Falls in Kenmare. He also spent some time abroad in Canada and New Zealand where he was inspired by the many international chefs he worked with.

Crab, cucumber

The key ingredient behind any good meal is the timing however, and Eric is keen to point out that he bases his menu and technique on what time of the year it is. 

“It’s a seasonal thing,” he said. “You want to make the food so it’s good, but that it also shows technique and it’s not over the top and there for the sake of it. You see what’s around, what is in season, and you put it together and you make sure that there is some sense of technique to it to. From there you test it, and if it works you use it, if it doesn’t work you keep adjusting it until you’re happy with it really.”

Cured Halibut, carrot, finger lime, Bergamot 

Cod

The Herbert Restaurant has two AA Rosettes and serves fabulous seasonal dishes prepared with flair and style by a hand that understands great technique with minimal fuss. We were on the Table d'Hote €55.00 menu and started off with an excellent glass of Prosecco. Delicious breads, including a treacle version and an onion one, followed as did an amuse bouche.

Raspberry mousse

No shortage of interesting starters on the menu and mine was a gorgeous Wild Boar and Foie Gras while CL was thrilled with her Castletownbere Crab wrapped in cucumber. A couple of palate cleansing "Middle Courses" followed, Cured Halibut for me, Clementine Sorbet for her. Two beautiful dishes, small but enough for the chef to again display his skills.

As he did again with the mains. Hard to top the Slow Cooked Guinea Fowl, with Mead and Soy, Pistachio, Pumpkin, Black Trompette Mushrooms, and Baby Turnip. CL enjoyed a beautiful fish dish: Confit Cod and smoked Cod Belly, with Seaweed Pastille, Cauliflower, Cabbage and Apple. Really high class stuff and all washed down with a PradoRey Verdejo, aromatic, elegant and expressive.

Figs

And did we have dessert? Of course. We had a couple of beauties, not from the usual list of suspects at all. CL was delighted with her pick: Iced Raspberry Mousse (Lemongrass gel, crème fraiche and coco snap) while I indulged my sweet tooth with Sauternes Infused Figs and Pressed Kefir (fig compote and wild blackberries). Quite a finalé!

See second post from this visit, details on room, bar and breakfast, here.

Fancy a meal there? Why not check out their Autumn Escape Break (From €94.50 per person sharing) includes one night’s accommodation with breakfast and dinner in the fine dining, critically acclaimed 2 AA Rosette Herbert Restaurant (you can also enjoy a complimentary glass of prosecco when you book on www.cahernane.com). This lovely package also includes a complimentary art and history tour which runs each evening from 6.00pm. For more information on Cahernane House Hotel or to make a booking see www.cahernane.com or call (064) 663 1895.