Just Ask Restaurant of the Month for February - 'VM' Restaurant, Viewmount House

The “Just Ask!” Restaurant of the Month winner for February is "VM" Restaurant, Viewmount House, Longford, Co Longford

Just outside Longford Town, this beautiful Georgian house dates back to 1740 and was taken on as a labour of love by the current owners, James and Beryl Kearney, in the 1980s. Since then, they have gradually worked on the house and developed its magnificent gardens, and there was always a plan to open a restaurant – a plan that came to fruition in 2008, when Euro-Toques chef Gary O’Hanlon joined the team, and the atmospheric restaurant that they had been developing in the old stables over the previous few years finally opened its doors.

And it was well worth waiting for. The restaurant is a lovely place to visit and Gary O’Hanlon, who is from Ramelton in Co Donegal, is the perfect chef for the job, bringing a contemporary lightness of touch and – most importantly - a great sense of the locality to his classical cooking background.

Reading any menu devised by Gary O’Hanlon draws the guest right into the rich and flavoursome world of local Irish foods, with lip-smackingly tempting name-checked produce laid out for each diner’s delectation from the outset.

Coastal treats like Lissadell mussels, Clare Island salmon and Clogherhead prawns may well feature right upfront among the starters, for example, along with midlands specialities like Thornhill duck and Donald Russell beef; throwing a wide net over the good foods produced by this small country, the names of dishes give an immediate sense of the range of ultra-fresh foods sought out by this dedicated chef.

A Tasting Plate of Irish Pudding and Rare Breed Pork, for example, brings together small scale artisan Irish food production and a highly regarded larger company (Jane Russell black and Clonakilty white pudding, from counties Kildare and Cork respectively) along with rare breed pork - and should you be curious about its origins too, an extensive Suppliers list (see below) will tell you that it comes from Jana Reinhaart, who also produces free range turkey and geese.

Likewise a middle course Taste of the Midlands Salad takes in the products of no less than three excellent nearby producers – Kelly’s organic soft cheese (from the evocatively named Moonshine Dairy Farm near Mullingar), Rogan’s whiskey oak smoked bacon (from Rathowen, Co Westmeath, formerly famous for smoked eel) and O’Halleran’s free range eggs from nearby Keenagh – as well as herbs from their own gardens at Viewmount. A delicious dish, and what a delight the detailed provenance is.

The story unfolds with equal enthusiasm on the early evening menu, and also Sunday lunch – which is a great outing, and winner of our Sunday Lunch of the year award for 2012. And Gary O’Hanlon has a thoroughly grounded attitude to food so, while the cooking and presentation always convey a certain sense of occasion, flavour and texture come first and he clearly respects the healthy appetite required to enjoy it to the full.

The comprehensive information given to guests at “VM” means there is very little need to ‘Just Ask!’ but, as this is a restaurant motivated by the love of Irish food, just go ahead anyway. There’s nothing Gary – or Beryl and her front of house staff - enjoy more than telling visitors all about it.

SAMPLE MENUS + SUPPLIER LIST

Our Suppliers

Viewmount Gardens

Kelly’s Organic Dairy (Moonshine Farm)
Mullingar

Thornhill Duck
Blacklion, Co. Cavan

John Rogan
Organic Smoked Fish/ Whiskey Oak Smoked Bacon
Rathowen

Donegal Rapeseed Oil
Raphoe Donegal

Joe Ledwith
Wild Irish Game
Longford/Mullingar

Wild Irish Game
Co Wicklow

David Tiernan Glebe Brethan Cheese, Dunleer

Kettyle Foods, Fermanagh

Edward Gallagher
Irish Premium Oysters Donegal

O’Halleran’s Free Range Eggs
Kenagh Longford

Shanley’s Fruit & Vegetables
Longford Town

Albatross Seafood’s
Killybegs Donegal

Donald Russell Dry Aged Beef
Ballymahon Longford

BD Foods
Glaslough Monaghan

Jana Reinhaart
Rare Breed Pork, Free Range Geese & Turkey

Kate Mc Kenna Venison, Ballinalee Longford

Piers Gourley Diment
Asian Junction Spice Pastes


Early Bird by VM, January 2012

Starters

Wild Wicklow Pheasant Breast & Confit Leg Risotto
Butternut Squash Puree, Peas, Girolles, Glebe Brethan, Ginger Scallion Oil

Taste of the Midlands Salad
O Halleran’s Free Range Egg, Spinach, Kelly’s Organic Soft Cheese, Rogan’s Whiskey Oak Smoked Bacon, Capers, Viewmount Herbs, Red Onion, Red Wine Vinaigrette, Roast Pear

Anise Orange Cured Thornhill Duck Leg Confit
Honey Roasted Parsnips, Pearl Onion & Puy Lentils

Juniper & Pink Grapefruit Cured C. I. Organic Salmon
Red Onion Dill Sour Cream, Pickled Herb Stalk, Cucumber, Puffed Capers


VM Seasonal Soup of the Day
VM Breads


Main Courses

Spice Rubbed Red Mullet
Black Sesame & Rice Brittle, Sesame Pudding, Sesame Yuzu Vinaigrette Dressed Cress, Shaved Almond

Kettyle Free to Roam Chicken
Potato, Bacon, Apple, Scallion & Herb Stuffing, Pearl Onion Jus

Wild Irish Boar Shoulder Confit
Terrine of Jane Russell’s Black & Clonakility White Pudding, Poached Egg, Jus

Celeriac Lasagne, Glebe Brethan Gratin
Provencal Vegetables, Red Pepper Cream

Dessert from Menu (Cheese €5 Supplement)

Price €35.00

Available Wednesday & Thursday Only 6.30 – 7.30pm


VM DINNER MENU, JANUARY 2012

Starters

Wild Wicklow Pheasant Breast & Confit Leg Risotto
Butternut Squash Puree, Peas, Girolles, Glebe Brethan, Ginger Scallion Oil

Clogherhead Prawns in Kataifi Pastry
Red Onion Compote, Mango Mayonnaise, Salted Rucola

Anise Orange Cured Thornhill Duck Leg Confit
Honey Roasted Parsnip, Pearl Onion & Puy Lentils

Beetroot, “Soil”, St Tola Goats Cheese
Beetroot Sphere, VM Edible Soil, St Tola Organic Goats Cheese & Ricotta, Vanilla Bean Goats Milk Pudding, Micro Cress

Donald Russell 18 Month Air Dried Beef
Cauliflower Panna Cotta, Cumin Crostini Curry Dressed Leaves, Cherry Peppers & Onion

Juniper & Pink Grapefruit Cured C. I. Organic Salmon
Red Onion Dill Sour Cream, Pickled Herb Stalk, Cucumber, Puffed Capers


Middles

Vegetable Soup

Taste of the Midlands Salad
O Halleran’s Free Range Egg, Spinach, Kelly’s Organic Soft Cheese, Rogan’s Whiskey Oak Smoked Bacon, Capers, Viewmount Herbs, Red Onion, Red Wine Vinaigrette, Roast Pear

Blood Orange Jelly
Moonshine Farm Organic Natural Yoghurt

Soup of the Day


Main Courses

Spice Rubbed Red Mullet
Black Sesame & Rice Brittle, Sesame Pudding, Sesame Yuzu Vinaigrette Dressed Cress, Shaved Almond

Kettyle Free to Roam Chicken
Potato, Bacon, Apple, Scallion & Herb Stuffing, Pearl Onion Jus

Thornhill Duck Breast, Vadouvan Rub
Puy Lentils, Curry Oil, Chilli Mayonnaise, Chick Peas

Pan Seared John Dory
Barley & Pistachio Risotto, Carrot Puree, Pistachio Pudding, Carrot Crisp, Caramelised Smoked Pistachio

Celeriac Lasagne, Glebe Brethan Gratin
Provencal Vegetables, Red Pepper Cream

Salt Fried 28 Day Dry Aged Donald Russell Sirloin Steak
Red Onion Mustard Seed Compote, Truffled Crozier Bleu & Kelly’s Organic Soft Cheese

Wild Wicklow Venison Saddle
Candied Yorke’s Swede, Red Wine Celeriac, Valrhona Chocolate Berry Sauce

Milk Fed Veal Loin
Vegetable “Risotto”, Smoked Chestnut Puree, Juniper Pickled Pearl Onion, Garlic Crisp


Price €53.00
Head Chef: Gary O’Hanlon

All our Beef is of Irish Origin
Products Sourced Locally & Organic Where Possible


VM SUNDAY LUNCH

Starters

Roast Sweet Potato & Ginger Soup

Pork, Maple & Viewmount Orchard Apple Parcels with Glazed Baby Figs & Candied Granny Smith

Lissadell Mussels in Spiced Provencale with Toasted Garlic Croute

Rogan's Organic Smoked Peppered Mackerel & Smoked Salmon Cakes with Mango Aioli

Kellys Organic Cheese, Tomato & Basil Tartlet with Red Onion Compote, Salted Roquette

Duck Confit Spring Roll with Gingered Zucchini & Cherry Pepper Nage


Main Course

VM Free Range Chicken coated with an Irish Whiskey & Wild Mushroom Sauce.

Escalope of Pork with Egg Plant Parmiggiana & Roquette

Roast Prime Sirloin of Irish Beef Chasseur with Yorkshire Pudding & Horseradish

Roast Stuffed Leg of Irish Lamb, Roast Gravy & Mint Preserve

Seared Red Gurnet with Tomato Basil Risotto, Salsa Verde & Micro Greens

Assiette of Clougherhead Prawns, Artic Char & Natural Smoked Haddock

Wild Mushroom, Baby Spinach & Bell Pepper Polenta Cake with Beetroot, Mushroom & Sherry Ragout


Desserts

Coca- Cola Chocolate Cake with Raspberry Marshmallows & Chocolate Sauce

Glazed Lemon Tart with White Peach Sorbet & Berry Sauce

Vanilla Bean Rice Pudding with Poached Pear, Butterscotch & Ice Cream

Assiette of VM Ice Cream & Sorbet with Tuile

Chocolate Honeycomb Cheesecake with Raspberry Puree

Vanilla Panna Cotta with Scarlet Poached Pear & Syrup


**********************************************

Tea / coffee

Price €29.00

----------

VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

---

“Just Ask!” is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers.

Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we always enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby – and we would love to see more chefs sharing that precious information with their guests. 

If you are a visitor to the area, learning a little about local food and the people who produce it adds a special extra dimension to the visit – and, for residents, it reinforces a natural pride in the good things of their locality and makes a meal all the more enjoyable.

So, we are delighted by the high standard of menus that continue to be submitted for our ' “Just Ask!” Restaurant of the Month Competition', menus that really speak of the best of Irish foods – and the dedication of both the people who make them, and the chefs who select them to create wonderful dishes with real Irish flavour for our enjoyment.