Staples Making His Mark at Hayfield Manor

Staples Making His Mark at Hayfield
Superb Lunch at Perrott's

Even on a dull day, Perrott’s Bistro in the Hayfield Manor is an impressive room. And, to further brighten up the place, there is excellent food available here, both day and night. And indeed, the room is perhaps even more impressive after dark.

Scottish chef Mark Staples brought considerable experience to the Hayfield when he was appointed Executive Chef there late last year. Prior to that he had spent 16 years in Dublin's Merrion and noticed the trend towards artisan food and meets that demand at Perrotts by using quite a few local producers including Skeaghanore Duck, Bluebell Falls Goats Cheese, Rosscarbery Black Pudding and Toonsbridge Mozzarella. (To read more on Mark's career, click here).

 It was a pretty dull day when we arrived last week but it brightened up with a warm welcome. Service was superb all through. And we got a super wine tip that saw us both enjoy the excellent te Pā Sauvignon blanc from Marlborough, a fine example of the type, full of flavour and with a long rolling finish.

It's been awhile since I enjoyed a Prawn cocktail as much as my starter: Tiger Prawn and Freshwater Prawn Cocktail with pickled Cucumber. The prawns were delicious and the pickled cucumber (seedless, skinless) was a nice touch, not just visually.

You see goats cheese a lot on local menus. And why not? We’ve got some terrific producers. CL’s starter was Grilled Bluebell Falls Goats Cheese with Oat and Almond Crust, Rocket Leaves and White Balsamic Marinated Strawberries. A few different touches here, that crust and those strawberries included, enhanced the excellent cheese from North Cork.

My mains was the Bertram Salter Free Range Chicken with Rosscarbery Black Pudding, Ham Hock and Chicken Croquette, Champ Mash, Pea Purée and Tarragon jus. I hadn't come across this particular producer before; Bertram is based in County Carlow and the product is top class and was cooked to perfection here. All the other elements played a part, especially that outstanding Croquette.

 CL loves her hake and enjoyed this Pan-seared Union Hall Hake fillet with Celeriac and Thyme Purée, Roasted Baby Onions, Salt Baked Kohlrabi, Caper Beurre Noisette. It was of course that little bit different. She particularly enjoyed the Kohlrabi and the potato crisps were both decorative and tasty!

And the little touches that make all the difference continued into the desserts. Desserts can often be very similar from one restaurant to another and are the one course I'd often happily leave behind. But no danger of that here.

CL’s was the Baked Glenilen Yogurt, Cinnamon Crumble, Strawberry and Mint Salsa with champagne sorbet while I picked the Alunga Milk Chocolate Parfait, Sea Buckthorn, Caramelized cashews, and Brown Bread ice cream. Rene Redzepi of Noma brought the attention of his fellow chefs to Sea Buckthorn and the foraged berries make a lovely syrup (may be used in yogurts and smoothies). As I say, desserts with a difference for the guests at Perrott’s.

Mark and his team. To read more on Mark, click here

Superb Food at the Hayfield Manor

Hayfield Manor Hotel

“Now you see her” is the title of a Joy Fielding mystery novel based in Cork. One of the main characters had excellent taste and based himself in the city’s five star Hayfield Manor Hotel.

I was there last Friday evening, no mystery, just there to enjoy a superb dinner at the Perrotts Garden Bistro, one of the Hotel’s two restaurants. The other option is the Orchids Restaurant but that was booked out by the time we started checking for places.

The Orchid may the favourite but the Bistro, though it may not have the carpet on the floor or the linen on the table, is still a class venue, great place for a group or a couple to enjoy a meal. Service is well tuned, delivered with efficiency, a smile and a chat (if you want).

The Monkfish

 We found it hard to pick a starter so took the easy way out and went for the lot, well for the Starter Plate for Two (18.00), a plate with samples of their Caesar Salad, Warm Crottin de Chevre, Tiger Prawn Spring Roll, House Smoked Magret Duck Breast and Shot of Soup. All tasty, though my personal favourites were perhaps the Caesar and the Duck! CL, after some deliberation, gave her one two to the Spring Roll and the Caesar.

Halibut

Then on to the Main Event, as they term it on the menu. CL went for the fish special: Roast Fillet of Monkfish, with Cabbage, Leek and Fennell Fondue (in own pot), crushed baby potato and chervil beurre blanc (24.00). No calories spared here in the creamy fondue and overall an excellent combination, a superb match.

Sauternes

Often I go for the special myself but this time picked the Pan Seared Fillet of Halibut, with Herb infused Potato Gnocchi, and crispy Alsace Bacon, with Carrot and shallot puree and Pea Shoots Salad. Not a great Gnocchi fan but must say that this was another super dish. Fish was done to perfection, the puree was a highlight as were the crunchy tasty bacon pieces, the flavour coming through cleanly to add contrast to the fish and the same could be said of the textures. A five star combination for sure.

We had a liquid dessert! Had a good look at the tempting list on the menu but, feeling rather full, we ordered a glass each of the Chateau Barbier Sauternes 2005 (9.00). And sip by sweet sip, we brought the meal to a lazy close.

PERROTT’S AT HAYFIELD MANOR

PERROTT’S

AT HAYFIELD MANOR