Just Ask

What is Just Ask?

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 to encourage chefs to provide this information on their menus. With so many fantastic and great value restaurants right on your doorstep, eating out is still on the menu.

How can you get involved?

More and more restaurants are choosing to use freshly sourced ingredients on their menus...ingredients that provide the added reassurance of being produced to the highest standards. if information regarding the origin of meat is not included on the menu, Just Ask! By doing so, you are supporting your restaurant's fresh meat suppliers.

What should you look for?

A menu can tell you more than simply a dish's name - it should tell you where your meat is coming from. As a consumer, you can support the Just Ask! campaign by looking for a country of origin and supplier information on menus. If it's not written on the menu, then Just Ask!

If you would like to recommend a restaurant that:

- Provides information regarding the origin of their meat
- Names their suppliers, and,
- Source from artisan suppliers and/or suppliers approved under Bord Bia Quality Assurance Schemes

Then simply complete and submit a short online feedback form and each month two winners will receive a €100 voucher for eating out.

Click here to enter or for additional information on the "Just Ask" campaign.

VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

Just Ask Restaurant of the Month - Longueville House

“Just Ask!” is a public awareness campaign run by Bord Bia 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 take great delight in 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, I am pleased to be able to report that we have had some really fantastic menus 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.

The Just Ask Restaurant of the Month for April is Longueville House, Mallow, County Cork. Food simply doesn’t get more local than this and, in the introduction to his menus (see below), proprietor-chef William O’Callaghan tells guests in fascinating detail everything about ingredients used in his kitchen, most of which come from the farm, gardens and the river and woodlands on the estate while others, such as Newmarket beef, are from ‘just up the road’.

Read it for yourself…it’s wonderful!

--------

Country House Dining at Longueville

A very warm welcome to Longueville House. We wish you a pleasant evening’s dining in our Presidents’ Restaurant, the heart of Longueville. Chef/Proprietor William O’Callaghan, having trained under master chef Raymond Blanc at Le Manoir aux Quat’Saisons, a two-Michelin-star restaurant, has brought that twist back home to Longueville House, his ancestral home, now a Country House.

His experience is allied to a firm belief in same-day freshness and this ethos he shares with his right hand man, Alan Woods. What makes our country house cooking special is that our menu comes straight from the farm, gardens and estate. When in season, there’s fresh salmon from the Blackwater River which runs through the property; pork & lamb from the farm; woodcock, pheasant, duck & snipe from the estate boundaries, vegetables, oriental greens, seasonal fruit and herbs from the walled kitchen garden and hedgerows that surround us. We even have honey from our own bees!

In addition, homemade artisan food products, such as garden fruit liqueurs, apple brandy, pâtés, chutneys, smoked salmon, house blended spices, jams and preserves are all made on site and available for you to take away to enjoy. Our water comes from our own wells and only the New and Old World wine list is drawn from farther field.

Each Wednesday, Thursday & Friday night, William pre-chooses and, with the help of his team, creates and delivers to you a seven-course tasting menu, focusing on the day’s freshest ingredients.

We also offer alternatives to Vegetarians & Vegans and will happily accommodate with a little notice guests with special dietary requirements such as gluten free diets, diabetics and food allergies.

On Saturday nights we offer our Table d’Hôte Presidents’ Dinner menu as well as a Surprise Eight Course Tasting Menu for our more adventurous foodie lovers.

Longueville House is now open every Sunday for hot & cold buffet luncheon served from 1.00pm to 4.30pm and again from the later time of 7.00pm to 8.00pm throughout 2009. Booking is essential.

Bon Appetit!

The Presidents’ Restaurant at Longueville House
Sample Midweek Tasting Menu



Pre Dinner Canapés Served in Drawing Room


First Course
Carpaccio of Newmarket Beef with a Shallot, Dijon Mustard & Hazelnut Oil Dressing


Second Course
Pan Seared Castletownbere Scallop & Foie Gras with Wilted Garden Rocket & Cep Sauce


Third Course
Champagne Sorbet


Fourth Course
Roast Breast of Ballyhooley Farmyard Duck with Confit Leg & Honey Glaze

Fifth Course
A Selection of Irish & French Farmhouse Cheese


Sixth Course
Valhrona Chocolate Tart with Garden Raspberry Sorbet

Seventh Course
Tea or Coffee & House Petit Fours


VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

Just Ask Restaurant of the Month - Itsa4

“Just Ask!” is a public awareness campaign run by Bord Bia 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 take great delight in 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 very pleased to note that restaurants all over the country are continuing to submit lovely menus 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.

VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

Our first ‘Just Ask’ Restaurant of the Month winner was Longueville House, Mallow, County Cork, where many ingredients come from the farm, gardens and the river and woodlands on their own estate.

The May ‘Just Ask’ Restaurant of the Month winner is Itsa4, Sandymount, Dublin 4

While this smart Dublin restaurant is very different in some ways to last months winner, proprietors Domini and Peaches Kemp share the same emphasis on Irish suppliers and commitment to quality at their family-friendly neighbourhood restaurant.

The aim is to provide comforting and nutritional food at reasonable prices, with menus built around seasonal foods; raw ingredients are the stated inspiration for each dish and, as well as giving plenty of information about the provenance of ingredients - both on menus and, in more detail, their website – Itsa4 is also very nutritionally-aware, with vegetarian [V], gluten-free [GF], low fat [LF], low salt [LS] and healthy option [HO] dishes  highlighted throughout.

Even if customers don’t read the supplier information statement, nobody reading an Itsa4 menu could be any doubt about the provenance of the ingredients used.

Read on, and see for yourself…

Itsa4 Dinner Menu (March 09) -

starters

Soup of the day (GF) with fresh baked boule €6.50

Caesar salad €7.95  with char-grilled free range O’Mahony Irish chicken €12.95

Grilled Mediterranean vegetable salad, goats cheese, baby spinach
balsamic dressing (♥, GF, low carb) €8.95

Beetroot, blood orange, pecorino, fennel & rocket, lemon vinaigrette (♥, V, GF) €8.95

Mushroom tart, crème fraiche, spring onions, herbs, mixed greens (V) €9.95

Potato skins with Irish farm-house cheddar,
dry-cured Irish bacon, crème fraiche & sticky onion relish (GF)  €9.95

100% Irish Crab cake, wholegrain mustard sauce, Chinese cabbage & herb salad €13.50

Pasta of the day (V) sm €8.95 / main €12.95

Free range O’Mahony Irish chicken buttermilk goujons with honey-dijon dip  sm €9.95  large €13.95
 
 
mains see board for daily specials

Organic Good Herdsman Irish burger, Swiss, bacon, beetroot marmalade, hand-cut fries €13.95

O’Mahony Irish free-range chicken “paillard”, organic mash, rocket (GF) €16.00

Home-made Irish lamb sausages with Lyonnaise potatoes, red wine jus €18.00

Baked Irish salmon fillet from Terry Butterly with sautéed Asian greens,
soy and toasted sesame seeds  (low carb, ♥) €18.00

Fish special (see blackboard, priced daily)

O’Mahony steak frites with béarnaise sauce (GF) €19.50

Olive oil & honey roasted Silverhill Irish duck breast, braised endive, crushed parsnips,
orange & cumin sauce  (GF) €22.00

Grilled leg of O’Mahony Irish lamb, marinated with garlic, mint & lemon,
caponata, cucumber & mint yoghurt (GF) €23.00

SIDE ORDERS                                    

Big bowl hand cut chips & aioli (GF,V)  €3.95
House salad with balsamic vinaigrette (GF,V)  €4.50
Gold river Farm, organic veg special, see blackboard


JUNIOR BITES
 (under 12’s only)

“Mac n cheese with ham” €5.00
Free range chicken and chips/mash €5.00
itsa 4 organic burger and chips/mash €5.00
kids scoop of ice cream €1.50

“A few words about our suppliers and menu items. Definitely not compulsory reading, but here goes:
All our beef is dry aged, grass reared and comes from O’Mahony’s.  Our organic vegetables come from Gold-River Farm in Co.Wicklow.  Our chicken is certified free range, Irish and comes from O’Mahony’s.  Our desserts are all home-made by our team of pastry chefs and our ice cream comes from Irish ice-cream maker, Goldenhill.  We make our Caesar salad using pasteurised egg yolks, so it’s safe for pregnant women to consume.  Our lamb sausages are home-made by us. Our fish comes from Terry Butterly and Hanlon’s. ”

Just Ask Restaurant of the Month June - Over the Moon

“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.

VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

The “Just Ask!” Restaurant of the Month winner for June is Over The Moon, Skibbereen, Co Cork

Over the Moon is run by François and Jennifer Conradie who moved from Cork city (where they had both worked in Jacobs on the Mall) in 2007, to set up their own first restaurant in this bustling West Cork market town.

The season is short in this popular holiday area but they don’t waste a minute of the day, offering a very attractive lunch menu as well as delicious evening meals, when tables are set up formally with white linen to give a sense of occasion.

Perfect examples of the many dedicated restaurateurs who source mainly local ingredients with the greatest of care – including their beef, which is all raised within 30 miles of the kitchen - and take pride in passing information about them on to their customers. “My husband François is the Head Chef and we describe our cooking as Modern European using Finest Local Produce,” Jennifer explains, “Customers often say what a nice idea it is to have a list of our suppliers on the back of the menu.” 

BACK OF MENU:

We’d be lost without…

Field’s Bakery
Arbutus Bread
Hegarty’s Cheddar
Clóna Dairy Products
Gubbeen Farmhouse Products
Alan Hassett – Baltimore Fresh Fish
Frank Krawczyk’s West Cork Salamis
Glenilen Farm – Artisan Dairy Products
Michael Daly – Butcher – All our beef is sourced within 30 miles of Skibbereen.
West Cork Natural Cheese Company
Sally Barnes – Woodcock Smokery
Skeaghanore Fresh Farm Duck
Skibbereen Country Market
Ummera Smokehouse
Allfresh Vegetables
Total Produce
Real Olive Co.


SAMPLE Lunch Menu     
                         
Sandwiches ~ Served in a Crusty Roll

•    Ham, Hegarty’s cheddar, tomato, mixed leaves & grain mustard mayonnaise   €6
•    Chicken, avocado, tomato & smoked Gubbeen cheese  €6
•    Roast Irish beef, St. Brendan’s Brie & Ballymaloe relish   €6

Order any Sandwich with Soup of the day - €9.50
                                                       
Soup of the day ~ served with brown & white bread     €5

Ardsallagh goats cheese, caramelised onion & tomato tart, pesto dressing   €8

Over the Moon sea trout gravadlax with potato blinis & chive cream cheese   €9

Roaring Water Bay mussels with shallots, garlic, white wine & chorizo   €10

Chicken Caesar salad with Gubbeen bacon & Parmesan shavings    €12

Linguine pasta with caramelised onion, butternut, courgette, pine nuts & Gabriel cheese  €8/€14

Penne with Gubbeen bacon, leeks, mushrooms & Crozier blue cheese in a cream sauce   €12   

Beer battered fresh haddock with chips, mushy peas & tartar sauce   €14   

Homemade Irish beefburger with chips, salad, tomato & cheese    €10                       

Open Irish steak sandwich with oven roasted tomato, caramelised onion & chips  €15
                                                       
Desserts

Vanilla crème brulée    €6

Fig & almond tart with white peach sorbet    €6

Pistachio chocolate brownie with whipped cream  €6

Apple, plum & ginger crumble with vanilla ice cream  €6

Ice cream ~ vanilla, sticky toffee, double chocolate   €6                 

Irish Cheeseboard with fig salami, fruit & crackers   €7

Affogato ~ A scoop of vanilla ice cream with a shot of espresso   €4



SAMPLE Dinner Menu   


Starters

Soup of the day  €5

Ardsallagh goats cheese, caramelised onion & tomato tart, pesto dressing    €8

Over the Moon sea trout gravadlax with potato blinis & chive cream cheese   €9

Wild pigeon salad with spring onion, broad beans, walnuts & balsamic dressing   €8

Buffalo mozzarella & Salchichón Ibérico with roast peppers, cherry tomatoes & wild rocket  €10

Pressed terrine with honey glazed figs & sourdough toast   €9
       
                                               
Starter or Main Course   
            
Linguine pasta with caramelised onion, butternut, courgette, pine nuts & Gabriel cheese            €8/€16   
             
                                         
Main Courses

Dover sole with Oriental broth, Asian vegetables & egg noodles    €24

Monkfish with sauté potatoes, aubergine & tomato compote, baby spinach & chermoula dressing   €24                      

Dunmanway Lamb chump chop with mashed potato, lentils, root vegetables & braised baby gem    €22

Irish sirloin steak with chips, green beans, roast tomato & mushroom, tarragon horseradish butter   €25
   
Sides:         Chips €2.50        New potatoes €2.50
                    Green beans €2    Tomato, rocket & balsamic salad €2
             
                                         
Desserts

Vanilla crème brulée   €6

Lemon tart with fresh raspberries & basil sorbet   €6

Pistachio chocolate brownie with whipped cream  €6

Apple, plum & ginger crumble with vanilla ice cream  €6

Ice cream ~ vanilla, toffee crunch, double chocolate   €6                 

Irish Cheeseboard with fig salami, fruit & crackers   €7
                                                       

Just Ask Restaurant of the Month - Rathmullan House

“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.

VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

The “Just Ask!” Restaurant of the Month winner for July is Rathmullan House, Rathmullan, Co Donegal

A gracious nineteenth century house set in lovely gardens on the shores of Lough Swilly, Rathmullan House has been run as a country house hotel by the Wheeler family since 1961, and is currently under the energetic management of William and Mark Wheeler, and their wives Yvonne and Mary.

Good local food has always been central to the Rathmullan House experience – William and Mark’s parents Robin and Bob established an early reputation for the quality of their table, and the outstanding breakfast buffet alone was always worth travelling for; Bob still makes the marmalade in winter, and also batches of jam through the summer as fruits come into season.

And, thanks to the commitment of an exceptionally dedicated team, the food has never been better than now: head chef Ian Orr is a Derry man who returned from the River Café to work at Rathmullan, and his meticulously-sourced menus are based on the very best of local and artisan foods.

Working closely with organic gardener, Dennis Hawke, Ian makes best use of fresh produce from their beautiful and highly productive restored walled garden, in combination with carefully selected ingredients from the immediate area and beyond, much of it wild, free range, artisan and /or organic – and all documented throughout each menu for the information and interest of customers.

Of particular note is the Children’s Menu - a proper little person’s version of the adult menu, with lots of choices and no concessions to ‘popular’ fare, this is education on a plate.




BREAKFAST MENU

Good morning. 
We hope you had a restful night.

We will serve you freshly squeezed orange juice, Ballycross apple juice, that ‘wake me up’ cup of tea/coffee, porridge and prunes.

Our breakfast buffet includes Rathmullan House wheaten bread and speciality cakes, a selection of cereals, dried fruits, fresh fruit, Donegal baked ham, vintage cheddar and oak smoked Five Mile Town cheese.


Local carrageen moss (a mild tasting seaweed), has a wonderful texture and is best matched with the fruit compôte.

Our fruits are freshly prepared and include our walled garden fruits when in season. 
Try some Tipperary natural yoghurt, homemade museli and Glenvar honey for a lovely combination.


In the winter Bob makes the marmalade and throughout the summer with the fruit from the garden he makes one off batches of jams.



Our House Full Irish Breakfast
includes grilled Moyallon bacon & sausages, grilled tomato, flat mushroom, potato bread and free-range eggs of your choice, with Clonakilty black and white pudding if required.

Greencastle smoked salmon
with scrambled eggs

Grilled smoked kippers or smoked haddock
served with a lemon wedge

Smoothie
Red berries, banana, natural yoghurt
with a little honey, mint and orange juice

Fluffy homemade pancakes
cooked to order
make your favourite combination with syrups jams or chocolate from the buffet

Choose any one of the above
(choose a second one at €7.50 per portion)

Freshly brewed coffee or tea
can be served straight away or with your cooked breakfast. Infusions, cappuccinos and fair trade hot chocolate are available on request.

Enjoy your juice, sample the buffet
and relax while your breakfast
is cooked to order



Resident Children’s Menu

STARTERS

Little cup of vegetable soup
with no bits
€3.00

A scoop of raspberry sorbet
with a few slices of fresh pineapple
€4.00


MAIN COURSES

A small piece of fillet beef
fried in olive oil, cooked as requested
with creamy mashed potato, gravy, buttered carrots and broccoli
€10.00

Gently fried piece of prime fish - no skin no bones
cooked through with steamed potato, broccoli and carrots
lemon butter sauce in a side dish
€8.00

Plain penne pasta
with homemade tomato sauce and a little grated parmesan cheese in a side dish
€6.50

Grilled piece of organic chicken breast - no skin no bone
served with broccoli and carrots and a little gravy in a side dish
€8.00

DESSERTS

2 scoops of vanilla or chocolate ice-cream
(or 1 of each)
€4.00

A small helping of profiterols
filled with cream and drizzled with chocolate sauce 
€4.00

A little bowl of fresh fruit salad
€4.00

Just Ask Restaurant of the Month - Fiacri Country House Restaurant & Cookery School

“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.

VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

The “Just Ask!” Restaurant of the Month winner for August is Fiacri Country House Restaurant & Cookery School, Roscrea, Co Tipperary

Fiacri Country House Restaurant & Cookery School has been known for its good food since it was set up by Enda and Ailish Hennessy in 1997 and attracts regular customers from a wide area.

Often cited as a great example of how a farming family can diversify into a thriving business, Enda and Ailish Hennessy have a strong commitment to quality in all areas of their business and state their support for local and Irish produce in a supplier list on the front page of their menu folder.

Here customers see that “All our Beef, Chicken, Lamb, Duck, Pork and Veal are guaranteed Irish and we try to source as much as possible from County Tipperary and surrounding areas.”  This is borne out by the detailed list:  the butcher is Jim Farrelly of Templemore, with chicken, duck, lamb and pork supplied by Templethouthy Foods; eggs come from Bill Harrahill Poultry at Rathdowney; fresh fish is delivered daily by Rene Cusack of Limerick; cheeses are supplied locally by Cooleeney Farm House, Moyne, and Grubbs  Farm House, Cashel.

The garden at Fiacri provides herbs and some of the fruit, vegetables and salads, others are supplied by Peters Veg in Templemore and Fresh Fields of Roscrea. Milk and butter come from Thurles Co-op, and Pallas Foods of Newcastle West supply dry ingredients such as nuts and chocolate, also oils and some meats.

This honest statement conveys a sense of place that is interesting to visitors, and a reassuring sense of the owners’ commitment to the quality produce of their area.

Together with good cooking, professional service and a lovely ambience, this makes Fiacri Country House Restaurant a very special dining destination.

Dinner Menu - Fiacri Country House Restaurant & Cookery School

The menu, with an emphasis on fresh preparation, features several specialty items such as hand-cut and aged steaks, a variety of seafood and chicken, freshly baked rolls, fresh-cut salads with special recipe salad dressings and for desert, chocolate cheese cake. Over the last 5 years, we have learned that the most important thing of all is that our customers do in fact come first. Whether stopping by for an excellent meal, a delicious dessert or to get together for dinner with family and friends, you'll find you're always in good company at Fiacri House.

Dinner Menu €55.00


* Fresh Mussels in a White Wine Cream Sauce and Garlic Bread.
* Smoked Irish Salmon with home-made Tagliatelle, Parmesan and Spring Onion Cream Sauce.
* Crown of Galia Melon with Summer Fruits and Irish Mist.
* Crispy Duck Spring Roll with a weet Chilli Sauce.
* Warm Salad of Prawns with Pine Nuts and Smoked Bacon.
* Crab and Avocado Salad with Chilli Mayonnaise.
* Salad of Baked Clonakility Black Pudding with Carmelized Apple.
* Chicken and Crispy Bacon Ceasar salad Fiacri House Stlye.
* Deep Fried cooleney Cheese with Home-made Chutney..

***********************
Homemade Soup of the Day, or Grapefruit and Champagne Sorbet.
***********************

• Sirloin Steak Diane with Garlic Mash.
• Rack of Tipperary Lamb with Herb, Pine nut and Apricot Stuffing, Rosemary Jus and Mint and Apple Sauce.
• Pan fried Breast of Chicken with a Spring Onion Mash and Whiskey Cream Sauce
• Honey Roast Breast of Silver Hill Duck with a Herb Potato Stuffing Carmelized Onion and Wild Berry Sauce.
•Pan fried Fillet of Veal with a Madeira Peppered Sauce.
• Escallope of Salmon with a butter leek Mash, Fresh Spinach and Champagne and Prawn Sauce
• Medallion of Monkfish with a Mussel and Saffron Sauce

ALL OF THE ABOVE SERVED WITH FRESH GARDEN VEGETABLES, POTATO AND GARLIC POTATO


Dessert Menu

* Assorted Fiacri House Dessert Plate.
* Baileys Cheesecake with a Chocolate Sauce.
* Fresh Fruit Pavlova with Raspberry and Mango Coulis & Homemade Ice Cream.
* Hazelnut Meringue Roulade with Raspberries and Raspberry coulis.
* Cr?me Brulle with Fresh Fruit and Homemade Ice-cream.
* Profiteroles with Bailey Cream, Chocolate Sauce and Homemade Ice-cream.
* Rhubarb, Strawberry and Ginger Crumble with Vanilla Ice Cream and Cream.
* Chocolate Roulade with Baileys Cream, Chocolate Sauce and Ice Cream.
* Fiacri House Cheese Board, with Tipperary Cheeses.

After Dinner Drinks

*****************************
Home Made Petit FoursTea/Coffee.
*****************************

Quinta de la Rosa 1997 Vintage Port…€8.00/Cockburns Fine Ruby Port…€5.70
Sandeman Tawny Port…€3.20/Chateau Jolys – Cuvee Jean…€20.00 per bottle..€4.00 per glass/ Hennesey Congac V.S/ Courvoiser V.S/ Martel V.S….€4.00 Remy Martin V.S.O.P….€8.50/ Grand Marnier/Drambuie/Cointreau/Benedictine…€5.00
Crème de Menthe/Crème de Frappe…€4.40
Irish Coffee/Baileys Coffee/ French Coffee/Calypso Coffee…€5.00

Please note: Switch off Mobile Phones in Dining Room or leave at Reception.

Children under Twelve years of age are not catered for.

Just Ask Restaurant of the Month - Coopershill House

“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.

The “Just Ask!” Restaurant of the Month winner for September is Coopershill House, Riverstown, County Sligo

The  “Just Ask!” Restaurant of the Month winner for September is Coopershill House at Riverstown Co Sligo. One of the most delightful and superbly comfortable Georgian houses in Ireland, this sturdy granite mansion was built to withstand the rigours of a Sligo winter but it’s a warm and friendly place.

Home of the O’Hara family since it was built in 1774, the house still has the original 18th century furniture and some fascinating historical features.

Simon O’Hara has now taken over management from his parents, Brian and Lindy, and the house runs with the seamless hospitality born of long experience; this includes the kitchen which is now in the capable hands of Cristina McCauley, who had worked alongside Lindy O’Hara since 2004.

There is a longstanding tradition of using the best of local produce at Coopershill – extremely local in some cases as, in addition to their own beautifully maintained vegetable garden, the O’Haras have a deer farm, so venison features regularly on the dinner menu – roast loin of Coopershill venison with red wine sauce is a favourite - along with other deliciously wholesome country house dishes based on ingredients which mainly come from the local area.

Meals are served in the lovely traditional dining room, where non-residents are welcome by reservation and the family silver is used with magnificent insouciance (even at breakfast). There’s also a surprisingly extensive wine list, which offers many treats and includes four house wines and an exceptionally good choice of half bottles.

There is an immediacy to the simple menus at Coopershill that many more ambitious restaurants could learn from, and this lovely house is ideal for a short break: well placed for exploring this unspoilt area, it makes a good base for golfers too, with several championship courses, including Rosses Point within easy range.

----------------

Breakfast:

"The bread, muesli, porridge, yoghurt and jams are all home made and they, together with a fresh fruit salad, stewed apricots, prunes and a wide range of traditional breakfast cereals, await you after a peaceful nights sleep. In addition you will be offered freshly squeezed orange juice, grapefruit juice, whole grapefruit, smoked Haddock and any combination of a full Irish breakfast. Juices, coffee and breakfasts are all squeezed, ground and cooked to order to guarantee freshness!"

Dinner:

'Dinner is an elegant five course meal with a choice of Starter and Main Course served at one sitting at around 8:15 each evening. The menu changes daily and is dictated by the ripening of the produce in our vegetable and fruit gardens and the recommendations of our local butcher and fishmonger.

The beauty of having a limited choice menu is that in season, you can be
assured that most of the vegetables on your plate were still growing in the ground that same morning, and that your meat and fish are fresh.

On a day when Venison is served, we can boast that the distance from farm to plate for 75% of the ingredients is about 200 metres! We would describe the food at Coopershill as high quality Irish Country House cooking.

Don’t expect food piled in precarious pillars and as dazzling to the eye as the Peacocks in the grounds. Rather you will find startling fresh flavours, generous portions and the kind of simple elegance and style that never go out of fashion."


SAMPLE MENU

Donegal Crab Tart

or

Melted Carrigbyrne Cheese with a Cranberry Relish

-----

Spinach & Rosemary Soup
(straight from the garden)

-----

Rack of Coopershill Venison with a Creamy Juniper Sauce

or

Donegal Black Sole on the bone with a White Wine Sauce

-----

Selection of Irish Cheese

-----

Coopershill Rhubarb Compote & Meringues

-----

Tea & Coffee


All salads and vegetables were picked from our own gardens today. If you choose the Venison you should know the distance from farm to fork is about 300 metres!

Just Ask Restaurant of the Month - O'Connell's Ballsbridge

“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.

VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

The “Just Ask!” Restaurant of the Month winner for October is O'Connell's Restaurant, Ballsbridge, Dublin 4.

Tom O’Connell – a brother of Darina Allen of Ballymaloe Cookery School – established this restaurant’s reputation in its former premises nearby (at Bewley’s Hotel) and, as there was a brief hiatus when the hotel changed ownership, fans were delighted when he found a new home for it in the neighbouring D4 Berkeley Hotel (formerly the Berkeley Court). O’Connells is renowned for its commitment to quality ingredient-driven modern Irish cooking - simple food, with natural flavours – and it is probably Ireland’s most coeliac-friendly restaurant, offering home-baked gluten-free bread and menus that are almost entirely gluten-free. (Rosemary Kearney, author of ‘Healthy Gluten Free Eating’, is a consultant.)

The new restaurant has more atmosphere and comfort than the old premises, but the philosophy is unchanged: menus, as always, are a hymn to quality ingredients, naming individual artisan producers and suppliers, often in dishes that have become house specialities.

Mildly spiced pumpkin soup, for example, is served with lardons of smoked Gubbeen bacon, and goats cheese and honey come from Ardsallagh Farm at Carrigtwohill, near Cork city. Fresh salmon is Clare Island Organic, organic oak smoked salmon is from Shanagarry and other fish is delivered six times a week from Castletownbere. Free range organic pork from T J Crowe in Tipperary is worth coming here for in itself, beef is from the famed Irish Hereford Prime Beef Society, and lamb from Camolin Co Wexford – and, unlike many restaurants, O’Connells chicken is corn-fed Irish.

Value for money has always been a key feature of O’Connells too, and this is even more strongly emphasised at the moment, on all of the various menus offered at different times of day and also on the exceptionally informative wine list. And all this has not gone unnoticed by the canny residents of Dublin: interestingly, Tom mentions that “ For the Sunday Evening Supper Menu - a new meal period for several months now which has become very successful - we get lots of parents catching up with their young adult off-spring.”

All round, just the kind of restaurant where discerning diners can relax, safe in the knowledge that no corners are being cut – and that the bill will be as customer-friendly as the menu.

MENUS

DINNER MENU

O’Connells in Ballsbridge 1999–2009

10 Year Anniversary Menu
(Main Course Price indicates Full Menu Price)


Mildly Spiced Pumpkin Soup
with Lardons of Smoked Gubbeen Bacon
O’Connells French Onion Soup Gratinée Irish Cheddar Cheese Croûtons
Salad of Ardsallagh Goats Cheese & Roast Sweet Peppers
Rocket Leaves, Olives & Extra Virgin Olive Oil
Bill Casey’s Shanagarry Oak Smoked Organic Irish Salmon Pickled Cucumber & Dill Mayonnaise
Peppered Carpaccio of Hereford Prime Fillet Beef Balsamic Vinegar, Parmesan Shavings, Pine Nuts & Rocket
O`Connells Chicken Liver Pâté with Melba Toast & Cherry Tomatoes
Assiette of Bruschettas Roast Sweet Pepper & Flat Parsley | Olive, Chilli & Caper | Broad Bean & Mint
Pan-fried Nora Egan`s Inch House Tipperary Black Pudding (Also available gluten free)
Apple Compote, Grainy Mustard Sauce & O’Connells Potato Crisps
Organic Irish Salmon Spring Rolls with Coriander Dipping Sauce

***
Grilled Fillet of Clare Island Organic Irish Salmon €25.00 -
Sautéed Cucumber, Dill, Radish & Grainy Mustard Sauce
Pan-fried Fillet of Castletownbere Plaice Tartare Sauce & Chips €25.00
Pan-fried Castletownbere Ray Wing | Herb, Garlic & Chilli Oil €25.00
Breaded Free-Range Irish Pork Schnitzel Forestière Style €25.00
Mushroom & Herb Cream Sauce
Grilled Breast of Corn-fed Irish Chicken Herbed Bread Sauce & Cranberry Jus €25.00
Slow Braised Shank of Irish Lamb Creamed Leeks & Rosemary Braising Juices €27.50
Pasta Vetterino Garlic, Cream, Shallots, Garden Peas & Grana Padano Cheese €25.00
Peppered Casserole of Irish Beef with Scallions & Pumpkin €25.00
Grilled Rib Eye of Irish Hereford Prime Beef Caramelised Onions | Mixed Peppercorn Sauce €29.50
Grilled Medallions of Irish Hereford Prime Fillet Steak
Creamy Spinach | Thyme Roast Shallots | Béarnaise Sauce €32.50
Oven Roast Fillet of Castletownbere Cod with Valentia Island Scallops | White Wine Sauce €32.50

***

O’Connells Little Pot Desserts (all gluten free) – your choice of two per person:

Warm Chocolate Pudding – Tiramisu – Coconut Pannacotta with Plum Compote
Warm Pear & Almond Pudding – Warm Apple Crumble with Spiced Fruits

. . . O’Connells Homemade Ice-Creams & Sorbets . . .
Ice Creams ... Vanilla – Chocolate – Raspberry & Mascarpone Sorbets ... Blueberry - Mango

Three Course Menu - First Course, Main Course and Dessert
(Main Course Price indicates Full Menu Price) (There is a Service Charge of 10% for parties of six persons and above)
__________________________________________________________________

Coeliacs - Please ask for The Restaurant Manager to personally take your order.
The majority of dishes on this menu are either Coeliac Friendly or may be prepared Coeliac Friendly.
The Coeliac friendly dishes are prepared in our kitchens where Gluten is also used. O’Connells - Catering for Coeliacs since 1999.
______________________________________________________________________________________________________

Our Food Producers – A 10 Year Relationship
We are proud of our enduring relationships with some of the best food producers in Ireland and their sales partners
Lamb - Irish Country Meats, Camolin, Co Wexford; Beef – Irish Hereford Prime Beef Society; Ardsallagh Goats Cheese
and Cashel Cheese all via Pallas Foods Distributors, Newcastlewest, Co Limerick
Bill Casey, Shanagarry, Co Cork - Smoked Organic Irish Salmon | Fingal Ferguson, Schull Co Cork - Smoked Bacon, Chorizo & Salami
Shellfish de La Mer, Castletownbere, Co Cork – all our Fresh Fish – six deliveries a week
T J Crowe, Dundrum, Co Tipperary, Organic Pork & Nora Egan’s Inch House, Co Tipperary Black Pudding
Corn-fed Irish Chicken, O’Mahoney Meats, Co Dublin
Organic Salads & Vegetables – Gold River Farm, Aughrim, Co Wicklow
All other Fruits & Vegetables – Goldcity Produce (Formerly – The Boggan Family), Dublin Market
Ecodirect, Dublin – Gluten Free Flour and Produce

---

EARLY BIRD DINNER MENU

O’Connells in Ballsbridge 1999–2009

Early Bird Dinner Menu
(Seating 7 Days a Week, 6.00 to 7.00pm)

Mildly Spiced Pumpkin Soup
with Lardons of Smoked Gubbeen Bacon
O’Connells French Onion Soup Gratinée Irish Cheddar Cheese Croûtons
Salad of Ardsallagh Goats Cheese & Roast Sweet Peppers
Rocket Leaves, Olives & Extra Virgin Olive Oil
Bill Casey’s Shanagarry Oak Smoked Organic Irish Salmon Pickled Cucumber & Dill Mayonnaise
Peppered Carpaccio of Hereford Prime Fillet Beef Balsamic Vinegar, Parmesan Shavings, Pine Nuts & Rocket
O`Connells Chicken Liver Pâté with Melba Toast & Cherry Tomatoes
Assiette of Bruschettas Roast Sweet Pepper & Flat Parsley | Olive, Chilli & Caper | Broad Bean & Mint
Pan-fried Nora Egan`s Inch House Tipperary Black Pudding (Also available gluten free)
Apple Compote, Grainy Mustard Sauce & O’Connells Potato Crisps
Organic Irish Salmon Spring Rolls with Coriander Dipping Sauce

* * *
Grilled Fillet of Clare Island Organic Irish Salmon
Sautéed Cucumber, Dill, Radish & Grainy Mustard Sauce
Pan-fried Fillet of Castletownbere Plaice Tartare Sauce & Chips
Pan-fried Castletownbere Ray Wing | Herb, Garlic & Chilli Oil
Breaded Free-Range Irish Pork Schnitzel Forestière Style
Mushroom & Herb Cream Sauce
Grilled Breast of Corn-fed Irish Chicken Herbed Bread Sauce & Cranberry Jus
Slow Braised Shank of Irish Lamb Creamed Leeks & Rosemary Braising Juices
Pasta Vetterino Garlic, Cream, Shallots, Garden Peas & Grana Padano Cheese
Peppered Casserole of Irish Beef with Scallions & Pumpkin

(A supplement of 4.50 applies to the following dishes)

Grilled Rib Eye of Irish Hereford Prime Beef Caramelised Onions | Mixed Peppercorn Sauce
Grilled Medallions of Irish Hereford Prime Fillet Steak
Creamy Spinach | Thyme Roast Shallots | Béarnaise Sauce
Oven Roast Fillet of Castletownbere Cod with Valentia Island Scallops | White Wine Sauce


Main Courses served with Vegetables & or a Green Side Salad

* * *
O’Connells Little Pot Desserts (all gluten free) – your choice of two per person:

Warm Chocolate Pudding – Tiramisu – Coconut Pannacotta with Plum Compote
Warm Pear & Almond Pudding – Warm Apple Crumble with Spiced Fruits | Mrs Hanrahan’s Port Wine Sauce

. . . O’Connells Homemade Ice-Creams & Sorbets . . .
Ice Creams ... Vanilla – Chocolate – Raspberry & Mascarpone Sorbets ... Blueberry - Mango

Early Bird Dinner Menu
Two Courses & Tea/Coffee - €21.00 (some supplements apply) (Third Course €4.00)
(There is a Service Charge of 10% for parties of six persons and above)
__________________________________________________________________

Coeliacs - Please ask for The Restaurant Manager to personally take your order.
The majority of dishes on this menu are either Coeliac Friendly or may be prepared Coeliac Friendly.
The Coeliac friendly dishes are prepared in our kitchens where Gluten is also used. O’Connells - Catering for Coeliacs since 1999.
______________________________________________________________________________________________________

Our Food Producers – A 10 Year Relationship
We are proud of our enduring relationships with some of the best food producers in Ireland and their sales partners
Bill Casey, Shanagarry, Co Cork - Smoked Organic Irish Salmon | Fingal Ferguson, Schull Co Cork - Smoked Bacon, Chorizo & Salami
Shellfish de La Mer, Castletownbere, Co Cork – all our Fresh Fish – six deliveries a week
T J Crowe, Dundrum, Co Tipperary, Organic Pork & Nora Egan’s Inch House, Co Tipperary Black Pudding
Corn-fed Irish Chicken, O’Mahoney Meats, Co Dublin
Organic Salads & Vegetables – Gold River Farm, Aughrim, Co Wicklow
All other Fruits & Vegetables – Goldcity Produce (Formerly – The Boggan Family), Dublin Market
Lamb - Irish Country Meats, Camolin, Co Wexford; Beef – Irish Hereford Prime Beef Society; Ardsallagh Goats Cheese
and Cashel Cheese all via Pallas Foods Distributors, Newcastlewest, Co Limerick
Ecodirect, Dublin – Gluten Free Flour and Produce

---

SUNDAY EVENING SUPPER MENU

O’Connells Sunday Evening Supper

(Menu subject to some change)

Buffet of First Courses - All Coeliac Friendly
(We mix and combine as you choose)

Potato & Thyme Leaf Soup with Parsley Pesto
Roast Vegetable Salad Vinaigrette Dressing
Mixed Organic Salad Leaves with Cashel Blue Cheese Dressing
Potato & O’Connells Hot Smoked Organic Irish Salmon Salad with Capers & Herbs
Potato & Scallion Salad Coronation Penne Pasta Salad with Chicken and Curry Spices
Caesar Salad with Lardons of Smoked Gubbeen Bacon, Grana Padano Cheese & Croûtons
Mildly Spiced Chickpea Salad Beetroot, Walnut & Rocket
Roast Peppers with Ardsallagh Goats Cheese, Extra Virgin Olive Oil


Your choice of Main Course (served at the table) - All Coeliac Friendly

Grilled Breast of Irish Corn-Fed Chicken Herbed Bread Sauce, Cranberries & Rosemary Jus
Peppered Casserole of Hereford Prime Irish Beef with Scallions & Pumpkin
Breaded Schnitzel of Free-Range Irish Pork Forestiére Mushroom and Herb Cream Sauce
Grilled Fillet of Clare Island Organic Irish Salmon
Sautéed Cucumber, Dill, Red Radish & Grainy Mustard Sauce
Rosemary’s Thai Fish Cakes with Dipping Sauce
Pan fried Fillet of Castletownbere Landed Plaice Tartare Sauce and Chips
Pasta Vetterino with Garlic, Cream, Shallots, Garden Peas & Grana Padano Cheese
Rosemary’s Home-made Irish Pork Sausages Bramley Apple Sauce
Grilled Medallions of Fillet Steak of Irish Hereford Prime Beef ** (supplement of €4.50)
Creamy Spinach, Thyme Roast Shallots, Peppercorn Sauce

Desserts - All Coeliac Friendly
Bread & Butter Pudding - Sticky Toffee Pudding
Chocolate Orange Hazelnut Tart - Californian Lemon Polenta Cake
Ina’s Irish Coffee Meringue Roulade
O’Connells Really Fresh Fruit Salad – Tiramisu – Autumn Plum Compote
One Course Menu €16.50**
Your choice of a Large Salad Plate Selection from the Buffet or a Hot Main Course from the Kitchen
Two Course Menu €21.00**
First Course or Dessert and Your choice of a Large Salad Plate from the Buffet or a Hot Main Course from the Kitchen
Three Course Menu €25.00** First Course, Main Course and Dessert
(Some supplements of €4.50 apply when indicated) ** (There is a 10% Service Charge for parties of six persons and above)
Coeliacs - Please ask for The Restaurant Manager to personally take your order.
The majority of dishes on this menu are either Coeliac Friendly or may be prepared Coeliac Friendly.
The Coeliac friendly dishes are prepared in our kitchens where Gluten is also used. O’Connells - Catering for Coeliacs since 1999.
______________________________________________________________________________________________________

Our Food Producers – A 10 Year Relationship
We are proud of our enduring relationships with some of the best food producers in Ireland and their sales partners
Bill Casey, Shanagarry, Co Cork - Smoked Organic Irish Salmon | Fingal Ferguson, Schull Co Cork - Smoked Bacon, Chorizo & Salami
Shellfish de La Mer, Castletownbere, Co Cork – all our Fresh Fish – six deliveries a week
T J Crowe, Dundrum, Co Tipperary, Organic Pork & Nora Egan’s Inch House, Co Tipperary Black Pudding
Corn-fed Irish Chicken, O’Mahoney Meats, Co Dublin
Organic Salads & Vegetables – Gold River Farm, Aughrim, Co Wicklow
All other Fruits & Vegetables – Goldcity Produce (Formerly – The Boggan Family), Dublin Market
Lamb - Irish Country Meats, Camolin, Co Wexford; Beef – Irish Hereford Prime Beef Society; Ardsallagh Goats Cheese
and Cashel Cheese all via Pallas Foods Distributors, Newcastlewest, Co Limerick
Ecodirect, Dublin – Gluten Free Flour and Produce

Just Ask Restaurant of the Month - West at The Twelve Hotel

“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.

VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

The “Just Ask!” Restaurant of the Month winner for November is West at The Twelve Hotel, Barna, Galway

A former winner of our annual Wine Award, this contemporary hotel has had quality food at its heart from the outset and their motto “True to The Region, True to The Season” sums up the philosophy which can be seen at work in every aspect of the operation, including their excellent bar food as well as the fine dining restaurant, West.

The menu at West is not only extremely tempting (it would make you want to rush straight to the west of Ireland to dine there ASAP!), but it’s also a model of consumer information. Suppliers are listed, together with a welcome statement on seasonality – which, refreshingly, also encourages guests to ‘Just Ask’ if there are any questions on any product. Coeliac friendly dishes are highlighted, and guests with other dietary restrictions are invited to advise staff of any special requirements.

The menu kicks off playfully with a choice of imaginative ‘Tapatisers’ offering ‘small fun bites’ of dishes based on delicious local foods such as Oughterard butcher James McGeough’s renowned air-dried lamb; St Tola goat cheese from across the Bay in Co Clare; and wood pigeon from the Dromoland Estate – all of the dozen or so dishes are available at a flat rate of €4.40, or (a recessionary bargain) you get a sociable selection of six at €24 – and, of course, wine mad proprietor Fergus O’Halloran will be only too happy to suggest wine pairings.

West also offers ‘Small Plates’ which are all €8.50 or less and include an innovative house salad using ingredients of your choice to be blended for you at the table; an oat-crusted black pudding made in-house by Head Chef Cedric Bottralini, using a traditional recipe from Alsace; and an intriguing ‘Not The Usual Fish Cake’ that lives up to its name by including ingredients such as scallops and crabmeat.

Main courses – described as Large Plates – offer some unusual choices including a game plate, West’s ‘Signature Braised Beef’ (James McGeough beef, cooked for 12 hours) and some delicious locally caught seafood such as Connemara Monkfish & King Scallops; and it is good to see that, not only do they offer Cloonacool Farm Arctic Charr on the menu, but explain briefly what this special fish is - and where it comes from.

And, if you prefer to round off your meal on a savoury note, West offers a rather quaintly named ‘Irish Cottage Cheese Menu’ – a well-balanced selection of five of Ireland’s finest artisan cheeses which, unusually, are priced by weight (€3.60 per oz); and they can be accompanied by a ‘Port and dessert wine flight’, ie three tasting shots of a port and two sweet wines.

All round, this soundly-based and innovative menu offers a great taste experience which will be relished by local diners and visitors like.


C H I L L, S I P & T A S T E

T A P A T I S E R S
small fun bites all €4.40 each
platter of Chef’s choice of six €24

GALWAY’S FAMOUS JAMES MCGEOUGH AIR DRIED LAMB
roasted with black figs, served on raisin mustard blini

ORGANIC ST. TOLA GOAT’S CHEESE
heirloom tomato, gram and Sechuan pepper crisp

DROMOLAND WOOD PIGEON
on wild rice succotash, hazelnut and blackberry vinaigrette

ERNEST SOULARD FOIE GRAS AND SMOKED TUNA TERRINE*
organic smoked salt and brioche crust

CONFIT OF IRISH SMOKED SALMON
with wasabi pasta roll and organic Irish yoghurt

CONNEMARA OXTAIL
with morel and Glenilen Farm sour cream

SEARED NORTH ATLANTIC KING SCALLOP
with girolles and butternut squash velout?

CRAB AGNOLOTTI
with leek and lemongrass in a seaweed consommé

MATURE CROZIER BLUE CHEESE
on our own homemade quince jam

CHESTNUT GLAC?
with homemade winter spice ice cream, palet Breton

RHUBARB AND LAVENDER
on organic goat’s milk rice pudding

BAIANO CHOCOLATE
with avocado and coriander ice cream, chilli snap

Don’t hesitate to let us help with a wine pairing



C L E A N, H O N E S T, I R I S H

S M A L L   P L A T E S

WEST’S SALAD* 8.00
you will be presented with a selection of rare and organic condiments to choose from by your server who will blend them for you at your table

OAT CRUSTED BLACK PUDDING 6.50
Cedric makes his own black pudding using a
traditional recipe from Alsace

IRISH ‘CROQUE MADAME’ 7.00
brioche topped with local air dried pork, organic poached egg from
Valley View and Cork Gabriel cheese

NOT THE USUAL FISH CAKE 8.00
Atlantic scallop with fish cake of cod, crabmeat and sea trout

ERNEST SOULARD FOIE GRAS AND SMOKED TUNA* 8.50
terrine with our own ginger bread and 100 year old balsamic jelly

ORGANIC VEGETABLE SOUP OF THE MOMENT* 5.70
served with homemade buckwheat brown bread


Dishes with an * are/can be coeliac friendly
Please inform us of any dietary restrictions
and we will be happy to oblige



C L E A N, H O N E S T, I R I S H

L A R G E   P L A T E S

WE USE ONLY THE FINEST OF MEAT FROM BORD BIA APPROVED SUPPLIERS.
ALL OF OUR BEEF IS IRISH AND MATURED FOR A MINIMUM OF TWENTY EIGHT DAYS
AND COOKED ON OUR SPECIAL GRILL. OUR COASTAL LOCATION GIVES US ACCESS TO THE FRESHEST OF FISH

WEST’S SIGNATURE BRAISED BEEF* 19.50
Cedric cooks this very slowly for 12 hours in its own sauce

HEREFORD DRY AGED STEAK* 25.50
dry aged for not less than 6 weeks by James McGeough

WARNING – MAY CONTAIN SHOTS !* 26.50
Dromoland wood pigeon with a wild rice succotash, venison and
chestnut salad, wild boar and confit of organic kale

CONNEMARA MONKFISH & KING SCALLOPS* 26.50
with girolles, crushed butternut squash, vermouth

HALIBUT* 26.50
almond crust, salsify, wakame butter

CLONACOOL FARM ARTIC CHARR* 24.50
Brought to waters in Sligo during the ice age, this ancient fish has recently been developed into a small industry by Clonacool.
Served with watercress mascarpone cream and
smoked Black Forest ham

VEGETARIAN HUMMUS CAKE 15.50
Greek salad, feta, pickled beetroot

ALL LARGE PLATES INCLUDE AN ASSORTMENT OF
FRESH SEASONAL VEGETABLES



O U R  S U P P L I E R S

Meat - James McGeough Butcher
Game - La Rousse Foods
Fishmonger - Galway Bay Seafoods, Shellfish de la Mer
Fruit and Vegetables - Total Produce, Celtic Organic Salads,
Green Earth Organics
Dry Goods - Pallas Foods, La Rousse, Odaios, Musgraves

All of our produce is as local as possible and always based on being at the optimum of seasonality. Should you have any questions on any product, please Just Ask and we would be delighted to tell you more


West is also available
for the most stylish of Private Parties,
Corporate Launch Nights and
Oyster, Champagne and Guinness Evenings



Chef: Cedric Bottarlini Baker: Julien Dupin.
Service: Kalman Mezzei  Wine: Fergus O’ Halloran













I R I S H C O T T A G E C H E E S E M E N U

Take a gourmet tour of Ireland’s finest examples of hand crafted cheeses.
Served with rye sticks, oat crackers or caraway seed grissini
€3.60 per ounce

Complement with a Port and dessert wine flight
Quinta do Noval Tawny Port / Concha y Toro Late Harvest / Les Clos des Paulilles
€8 for 3 tasting shots

CASHEL BLUE CHEESE – Co. Tipperary
with quince jam

Cashel blue cheese is Ireland’s first farmhouse blue cheese. It has a crumbly texture when young but as it matures it becomes semi soft with a strong flavour.

ORGANIC St TOLA GOAT CHEESE – Co. Clare
with pickled pear

A creamy textured and sweet flavoured organic goats cheese which develops a very specific golden rind upon perfect maturity. It has recently been a winner of a World Cheese Award as well as many other awards.

St KILLIAN CHEESE – Co. Wexford
with cranberry jam

Produced by Carrigbyrne Farmhouse in Wexford, this cheese is a Camembert type cheese with a bloomy white rind. It is mild when young and as it matures the cheese softens and develops an aromatic clean flavour.

ADRAHAN FARMHOUSE CHEESE – Co. Cork
with red onion marmalade

A mature Ardrahan which exhibits all the classic characteristics of a semi soft cheese. It’s pronounced aroma indicates maturity and correct development.

MOSSFIELD ORGANIC CHEESE – Co. Offaly
with apple and raisins chutney
Mossfield organic cheese is a handmade farmhouse hard cheese. It is a multiple award winner, including a World Cheese Award.

Just Ask Restaurant of the Month - Nash 19 Restaurant Cork

“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.

VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

The “Just Ask!” Restaurant of the Month winner for December is Nash 19 Restaurant, Cork

Home from home for its many loyal customers for nearly 20 years, Claire Nash’s bustling city centre restaurant is just a stone’s throw from the English Market – the source of much of the local and indigenous produce they are known for, including vegetables, fresh sustainable catches and meats.

You pass through a recently opened organic food shop and deli to reach the restaurant, which is open from 7.30am during the week, serving breakfast and lunch, also teas, coffee and light food throughout the day until closing at 6pm.

‘Simple food cooked honestly’ is their mantra and the day starts early, with a procession of deliveries from local producers and suppliers arriving between 7 and 8 o’clock each morning, and the bakers already busy making the fresh breads, scones and pastries that will be needed for the day.

The lunch menu changes every day, depending on the availability of fresh seasonal produce (for a typical example, see below), many dishes are coeliac friendly and this is highlighted on a blackboard, as is a small but carefully chosen wine selection (mainly from small producers) which changes monthly.

They are members of Good Food Ireland, and take pride in sourcing ingredients from local suppliers and artisan producers – a full list is given on their website, and it runs to about 30 items. Beef comes from Jack McCarthy in Kanturk, north Cork, for example, or is supplied by Tom Durcan, in the English Market, while the pork and bacon which is a special source of pride comes from T J Crowe artisan pig farmers in Dundrum, Co Tipperary – who also cure pork from the Ward family farm of Country Choice in Nenagh, which is another supplier of outstanding quality including bio-dynamic product.

Chicken is Jack Mulcahys, fish from Kay O'Connell, both in the English Market, and cheeses are bought directly from producers include Ardsallagh, Gubbeen, Ardrahan, Bluebell Falls and Baylough. Vegetables come mainly from nearby Waterfall Farm and, in the summer months, fruit is supplied by Antonia Catell in Kinsale – how local is all that.

THE MENU - this is a typical example of the menu that is chalked up on a blackboard and changed every day to suit seasonality and availability

Caherciveen Smoked Salmon Plate

Ham Hock and Celeriac Soup

Fish Chowder

Vegetable Broth with Coconut Milk and Ginger

Crowes Loin of Pork with Crackling (Date and Walnut Stuffing )

Jack McCarthys Beef Sirloin

Green Saffron Chicken Vagadam with Aged Basmati

West Cork Scallops Seared on a Rosemary Stick

Panfried Ballycotton Mackerel with Rhubard Compôte

O’Connells Roasted Cod Warm Salad Style with Gubeen Chorizo

O Flynn Sausages with creamy mash and lentil and onion gravy

Just Ask Restaurant of the Month - Café Rua

The “Just Ask!” Restaurant of the Month winner for February is Café Rua in Castlebar, Co Mayo

When Ann McMahon opened Café Rua on New Antrim Street, Castlebar, in the mid ‘90s there were few enough establishments concentrating on combining quality with simplicity and making the very best foods accessible to all.

Today the business is run by Ann’s children Aran and Colleen and, not only has that philosophy of serving ‘uncomplicated food using seasonal and local ingredients’ endured, but the business expanded in 2008 with the opening of a second branch, Rua, on Castlebar’s Spencer Street, where there is also a delicatessen.

The McMahons are members of Good Food Ireland and clearly take pride in their association with local producers and other quality food suppliers throughout Ireland – in addition to crediting many of these on individual dishes, current certificates from suppliers of fresh poultry and meats (including Union Food in Ballisodare McHales of Castlebar and Kelly’s of Newport) are on public display in the cafés, while older ones are moved into the kitchen.

Many of the original suppliers - such as Noodle House, Sligo (pasta and jam); Kelly's Butchers, Newport (sausages/pudding); Clarkes, Ballina (smoked salmon); and Sheridans (cheese, oils and ‘nice bits’) – still provide the McMahons with quality ingredients and the list of mainly local, Irish and organic suppliers is growing all the time.

The policy is to make foods used in the cafés available to purchase in the shop, so lucky shoppers will find some outstanding products here, like Blakes organic Fair-trade chocolate, Sally Barnes’ smoked fish, Gubbeen Farmhouse products, west of Ireland cheeses - Carrowholly raw milk, for example, and St Tola organic goats cheese - and David Llewellyn juices and vinegars.

The cafés are a hive of activity from early morning, with all the cakes, scones, muffins and breads baked on the premises, and the Spencer Street bakery also supplying the delicatessen.

Café blackboard menus begin with breakfast – daily-changed specials include Clarke's smoked Salmon with scrambled eggs; Kelly's black pudding, potato cake and bramley apple sauce; Macroom oatmeal porridge with poached rhubarb – and there’s always a full vegetarian breakfast option.

Lunch works the same way, with specials reflecting the best seasonal produce available, adding to a core of daily changing soups and hot sandwiches; children are always welcome and there’s a proper Kids’ Menu (favourites include Kelly’s sausages and mash, and Noodle House pasta with roast chicken, fresh tomato sauce and garlic bread).

Baking is a strong point (think hot desserts like warm chocolate brownie with vanilla ice cream, apple pie and cakes such as classic strawberry sponge) and the drinks menu follows through in the same philosophy, with Java Republic and Fairtrade featuring alongside fresh juices, quality soft drinks – and some carefully selected wines.

A 3-course dinner is offered on the last Friday of the month only, and reservations are accepted for up to two months in advance.

Dinner Menu (January 2010)

Rua breads and Cuinneog Butter
…………………………

Connemara Smokehouse fish plate with beetroot chutney and Rua soda bread

Rua Delicatessen Mezze selection of Grilled Haloumi Cheese, Hummus, Pickled tomatoes, grilled artichokes and bread

Ann’s mildly spiced mussel soup

Rua chicken liver paté, pickled cucumber, cranberry relish and toast.

…………………………


Baked Fillet of Clare Island Organic Salmon , tenderstem broccoli and herby hollandaise

Rib eye steak with beer battered onion rings and roquefort butter

Butternut squash gnocchi with sage, parmesan and wilted greens

Slow cooked pork belly with a bubble and squeak cake, thyme roasted apples and mustard sauce

Vegetables – Champ potatoes. Honey and thyme roasted root vegetables . Savoy cabbage

…………………………

Pear tarte tatin with clotted cream

Pannetone and ice cream cake served with chocolate sauce

Crêpes with caramelised apples and boozy butterscotch sauce

Cheese
€42.50
………………

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.

Just Ask Restaurant of the Month March - King Sitric Restaurant

The “Just Ask!” Restaurant of the Month winner for March is King Sitric Restaurant in Howth, Co Dublin.

Long before it was popular or profitable to do so (indeed, ever since he opened Howth’s premier restaurant, in 1971) Euro-Toques proprietor-chef Aidan MacManus’s philosophy was to source the best possible local produce and tell his customers about it – and that dedication has never waivered.

Informative notes on menu covers include a listing of Irish fish in six languages, and a statement of the restaurant’s commitment to local producers, some of whom are named – including Nicky’s Plaice, whose smoked salmon comes from the last traditional smoking kiln in Howth; Nicky McLoughlin (recent recipient of a well-earned Irish Food Writers’ Guild Lifetime Achievement Award) and his son Martin smoke salmon to order for The King Sitric.

With all this, plus excellent service by long-serving staff under Joan MacManus’s management contributing to what some see as an ‘exclusive’ restaurant, it may come as a surprise to find that is also a very value-conscious and extremely customer friendly in terms of pricing, offering a range of menus suitable for differing times, pockets and occasions which few other restaurants anywhere in Ireland could match.

Perched at the far end of Howth harbour, with views across to Ireland’s Eye and over Balscadden Bay (where you may be lucky enough to see local lobster fisherman, John Sheridan, raising pots full of treats for your dinner), The King Sitric is of course primarily a seafood destination, and there are many special occasions to honour particular species and the changing seasons, including a Lobster Special in July.

But another speciality is wild Irish game, which becomes a high point of the various menus offered in winter - a real treat is the Oyster & Game Menu, offered in September to welcome the change of season, and a Game Tasting Menu is also available throughout winter.

More surprising, perhaps, is a recently introduced ‘Baily Beef’ menu – Aidan takes great pride in the local beef, from the Bellingham family farm at “The Cliffs” up at Baily, on the Howth peninsula. Supply is very limited “only about 12 or 16 cattle per year - the cattle graze free-range for the final summer of their lives, and thanks to the complex mix of grasses and plants, achieve wonderful condition and weight.” This very special local product is a seasonal treat, and the Baily Beef Tasting Menu is only offered for a couple of weeks in the autumn.

And, still on the carnivorous theme, regular menus offer limited choices for non-seafood eaters, but they are the best – that much-maligned dish Chicken Kiev, for example is made with breast of free- range chicken from Green Acres Farm, Co Cavan.

Take time to browse the menus below (not the full range), and enjoy a culinary tour of the best produce the area has to offer – customers at The King Sitric are genuinely welcome to ‘Just Ask’, and there is always something of interest that isn’t mentioned on the menu, but in truth there’s not much they haven’t thought of already.

SAMPLE MENUS

"A deft flick of the wrist could launch a fish from Dublin Bay into a waiting pan in Aidan MacManus' kitchen. As it is, the ocean's finest tends to travel the 400 yards from Howth Pier in a rather more sedate fashion since only the pick of the morning's catch passes muster in this renowned fish restaurant. We have nurtured a network of trusty suppliers who can rustle up everything from locally caught lobster and crab to organically grown vegetables. Most of our fish is landed here in Howth and is sourced for us by Oceanpath, Nicky’s Plaice and Beshoffs to our specifications. Incidentally, our Smoked Salmon comes from the last traditional smoking kiln in Howth, in Nicky’s Plaice, and smoked to order for us by Nicky & Martin McLoughlin. (Well worth a visit – all are welcome). Lobster and crab come from Balscadden Bay, only a stone’s throw from our front door, where our friend John Sheridan fishes exclusively for us. Other shellfish, such as Oysters, Mussels, Clams etc come from approved beds in various locations, according to season. Where we can, we source our vegetables from local organic growers. Similarly, our cheese-board features only Irish Farmhouse cheeses. Wild Game in Winter is also a favourite. "

------

A Tasting Menu in Honour of our Local Beef from the Bellingham family farm at “The Cliffs” up on the Baily. Plenty of Fish in Howth but not much Beef!– only about 12 or 16 cattle per year. The cattle graze free-range for the final summer of their lives, and thanks to the complex mix of grasses and plants , achieve wonderful condition and weight.

Starter Plate

Carpaccio
Silverside
Roast Rib Eye
Steak Tartare

***
The Soup Collection

Consomme
Oxtail
Windsor

***
Baily Beef Salad
Tongue in Cheek with a little Tail!
Mustard Dressing

***
Sirloin Steak
Red Wine Sauce , Pepper Sauce or Garlic Butter
Sauteed Onions, Grilled Mushroom & Chips

Or

Steak & Kidney Pie

***
Coffee & Petit Fours €50.00


With Thanks to Ray Collier, our local Butcher

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Game Tasting Menu

In winter when the weather turns cold and stormy and the nights dark, our minds turn to the warmth and wholesomeness of Wild Game. We are very fortunate in Ireland to have a wonderful supply of wild birds and venison. All our game is sourced and supplied by Wild Irish Game in Glenmalure, Co Wicklow. Our Game Tasting Menu features many of the varieties available.


Starter Plate
Pressed Duck Breast
Game Terrine
Veal Stuffed Quail
Pigeon Breast

***

The Soup Collection
Consomme
Pheasant A Leekie
Hare Veloute

***

Warm Salad of Snipe & Woodcock

***
Double Duck
Mallard & Widgeon, Plum Sauce
or

Venison Steak
Grilled Mushroom, Red Onion Compote & Juniper Jus

or
Half Roast Pheasant
Traditional Garnish of Game Chips, Bread Sauce & Game Jus

***

Coffee & Petit Fours €50.00


----------

DINNER MENU

Nicky’s Smoked Salmon & House Marinated Salmon

Rope Mussels Mariniere from Roaring Water Bay, Co Cork

Caesar Salad with Avocado & Local Shrimp

Tempura of Local Squid, Spicy Tomato Sauce

4 Crumbed Oysters, Fried, Cucumber Noodles & Mustard Dressing

***
Prawn Bisque, Crab Chowder or Today’s Vegetable Soup

***
Fillet of Red Gurnard
Cream & Mushroom Sauce

Baked Cod
On a bed of Ratatouille, Curry Butter

Fillet of Brill
Pearl Onions, Bacon & Red Wine Sauce

Chicken Kiev
Breast of Free- Range Chicken from Green Acres Farm, Co Cavan

Sirloin Steak
Sauteed Onions, Red Wine Sauce

***
Choice of Dessert or Irish Farmhouse Cheese

***

Minimum of 2 Courses €28.00 3 Courses €35.00 4 Courses €42.00
Tea or Coffee of your choice served with Petit Fours €4.50

An Optional Service Charge of 12.5% will apply to parties of 6 or more

Winter Hours (Oct-April) Dinner Wed- Sat from 6.30pm Sundays 1 -7.00
Hugel Wine Bar from 6.30pm Thurs – Sat., 4pm Sundays


------------

A LA CARTE


Native Irish Oysters from Micheal Kelly, Kilcolgan, Co Galway 6 €18.00
Served raw on the Half Shell 9 €26.00
12 €34.00

Rock Oysters from Micheal Kelly 6 €12.50
Served Raw in the half shell or 9 €18.00
Crumbed & Fried, Cucumber Noodles & Mustard Dressing 12 €23.00

Balscadden Bay Crab Mayonnaise or Mornay €14.00

Rudd’s Black & White Pudding with Seared Scallops €12.50
Red Onion Compote & Pesto

Prawn & Shrimp Cocktail €16.50
MAIN COURSES

Piccata of Organic Atlantic Salmon €28.00
Sauteed Cucumber & Wholegrain Mustard Sauce

Fillet of Turbot €32.00
With Prawn Sauce & Local Shrimp

Black Sole Meuniere Regular €36.00
Large €44.00
Lobster from our own pots in Balscadden Bay 570g/20oz €38.00 Dublin Lawyer or Butter Sauce 740g/26oz €50.00

Lobster, Grilled or Steamed 450g/Per Lb €30.50

Lobster Share (2 persons) €115.00
Experience the distinctly different tastes of Lobster Steamed, Grilled & in a Dublin Lawyer Sauce

Dublin Bay Prawns Starter €25.00
Grilled with Garlic Butter, Mornay or Tempura Main €38.50

Sirloin Steak
Sauteed Onions & Red Wine Sauce €28.50

All Beef & Meat served in this Restaurant is Irish.

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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.

Just Ask Resturant of the Month for April - Harrys Bar & Restaurant

The “Just Ask!” Restaurant of the Month winner for April is Harrys Bar & Restaurant in Bridgend, Co Donegal.

Donal & Kevin Doherty and Raymond Moran operate this well-run bar and restaurant close to the Derry border with a real passion for the food of the area. There’s nothing they like better than shouting about it, so there won’t be much need for anyone to ‘Just Ask!’ when eating here – although they’ll ‘Just Love It!’ if you do, as their well-informed staff are just as enthusiastic about their food philosophy as they are themselves.

“Local Food From Local People” is the mantra on the cover page of their menus – big and bold, it’s even more prominent than the menu heading itself, and continues in the same vein: “We collect the best of local produce direct from the people who farm, grow and catch it! Fish & Shellfish come from the Greencastle boats. Local meats arrive whole & mature in our own dry-aging room. Unique local produce to shout about!”

And that’s only the beginning of the story, as the provenance of almost every item of the menu is explained on the way through – with special prominence given to ‘The Greencastle Fishbox’ and, of course, to the ‘Famous Well Hung Donegal Steaks’ that make this a serious destination for beef eaters from all over Ireland when visiting the north-west.

“All meats arrive whole and dry age in-house for up to 35 days; we use only select Donegal pasture-grazed beef.” Now how many establishments could claim that? Needless to say the steak menu is quite something, offering a wide range of cuts, weights, sauces and dressings – and great value for money too, notably for the 8oz rump steak, which is a sure-fire winner at only €12.

But the total dedication to showcasing local produce at Harrys is by no means restricted to seafood and beef – a ‘Best of Local Produce’ section of the menu changes with the seasons and may include, according to availability, other treats such as: wild Donegal venison; Inch Island pheasant; an Inishowen Lamb Plate, which offers a range of cuts not normally seen on menus as well as the popular rump and rack; and – their current pride and joy, only recently introduced – Inishowen organic saddleback pork.

Then, if you turn to the back of the menu while you’re taking a rest before indulging in the tempting home-made desserts (or a Sheridans cheeseboard), you can read the detailed lowdown on the products used, where they come from and the people who make them – it’s magic stuff and the pride these guys have in the foods of the area is palpable.

And now they have also decided to add a 4-course "Taste of Inishowen" menu, with the main element of each course sourced in Inishowen; at just €24, including coffee and petit fours, it will be great value too.

Taking the time to browse the menus at Harrys gives you a real sense of the area, and the wonderful produce it has to offer – it certainly is something to be proud of and you won’t find too many establishments shouting about it quite as loudly or as enthusiatically as this team does.


SAMPLE MENUS


BISTRO MENU

LOCAL FOOD FROM LOCAL PEOPLE

We collect the best of local produce direct from the people who farm, grow and catch it! Fish & Shellfish come from the Greencastle boats. Local meats arrive whole & mature in our own dry-aging room.
Unique local produce to shout about!

(Detailed information on our sourcing is available at the back of this menu)

Opens Seven Days a Week from 12pm
Closes: Mon & Tue 8pm, Wed, Thur & Sun 9pm, Fri & Sat 10pm

bookings now taken all sizes

Dietary Requirements and allergies – you must inform us if you have any allergies or special dietary requirements. Some dishes can be made coeliac friendly

No Separate Billings

find out more on...
www.harrys.ie

follow “Harrys Restaurant” on facebook


FOR BEGINNERS

HOMEMADE SOUP OF THE DAY €5
house recipes served with fresh home baked bread

INISHOWEN PRODUCE PATES €6
lamb en croute, pork rillette, wild game terrine, homemade chutney & brioche

GREENCASTLE SEAFOOD & CHORIZO CHOWDER €7
home baked brown bread

BAKED GARLIC MUSHROOMS €6
glebe brethan rarebit, harry’s tomato & onion chutney

HOME SMOKED CHICKEN ORGANIC LEAF SALAD €6
croutons, parmesan & homemade dressing

BAKED ARDSALLAGH GOATS CHEESE €7
beetroot jam, honey & lavender dressing

INISHOWEN SHELLFISH PLATE €9
fresh caught lobster salad, prawn cocktail & crab tian all from Greencastle

INCH ISLAND WOODCOCK €8
pan-fried breast & terrine


ALL MAIN COURSE OPTIONS INCLUDE CHOICE OF SIDE ORDER

THE BEST OF LOCAL PRODUCE

OUR BEST EVER SELECTION OF DONEGAL & INISHOWEN PRODUCE ALL PROPERLY DRY-AGED & BUTCHERED IN HOUSE



WILD DONEGAL VENISON €17
loin & pie, shallot purée, walnut rosti & pickled red cabbage

INISHOWEN ORGANIC SADDLEBACK PORK €17
chop, hot pot, celeriac purée, apple & cider jus

PARMA HAM CHICKEN €14
sage & garlic mash

INCH ISLAND PHEASANT €18
walnut & apricot stuffing, mulled wine jus

INISHOWEN LAMB PLATE €17
neck to shank variation plate (confit shoulder, walnut & apricot stuffed rump & rack)


THE GREENCASTLE FISHBOX

COLLECTED STRAIGHT OFF THE GREENCASTLE BOATS AND ONTO YOUR PLATE! MENUS CHANGE AS THE BOATS COME IN, SIMPLE & DELICIOUS


FRESH BEER BATTERED LING FILLET €14
straight from boats, mushy peas, real tartar sauce

JOHN DORY €17
smoked cod & pea risotto

GURNARD €15
curry cream, celeriac & vanilla purée

TURBOT €20
pesto crust, spiced butternut squash

TRIO OF GREENCASTLE FINEST €18
selection of our three best fresh fish fillets

GREENCASTLE SEAFOOD & CHORIZO PIE €14
potato topping



VEGETARIAN

GOAST CHEESE, WALNUT & PEAR LINGUINI €13


TOMATO, OLIVE, PARMESAN, SPINACH & PESTO GNOCCHI €13



FAMOUS WELL HUNG DONEGAL STEAKS

ALL MEATS ARRIVE WHOLE AND DRY AGE IN-HOUSE FOR UP TO 35 DAYS
WE USE ONLY SELECT DONEGAL PASTURE GRAZED BEEF


“A PLACE OF PILGRIMAGE FOR STEAK LOVERS” – TOM DOORLEY, IRISH TIMES

“IF YOU SEEK ALL THE GOOD OMEGA OILS FROM PASTURE GRAZED, DRY AGED SIRLOIN, THEN HARRYS IS YOUR ONLY DESTINATION” – BRIDGESTONE IRISH FOOD GUIDE

Steak Tip: Less cooked tastes much better


FAMOUS DRY-AGED DONEGAL SIRLOIN STEAKS

10oz TENDER SIRLOIN €19

8oz TENDER SIRLOIN €17

8oz DRY AGED-DONEGAL FILLET STEAK €20

8oz DRY AGED RUMP STEAK €12

16-18oz AGED BONE-IN RIB FOR 2 €32


INCLUDES STEAK SAUCE

cracked pepper sauce béarnaise sauce
roast gravy harrys bbq steak sauce
argentine chimichurri


STEAK DRESSINGS €3.50

french - fried egg & béarnaise
italian – salami, parmesan, sun dried tomato & pesto

all main courses come with a choice of one of the following side orders:

in-season vegetables garlic potato chunks
chip shop chips dressed tossed salad
new potatoes traditional champ
dauphinoise potatoes creamed potatoes
caesar salad tomato & onion salad


the following side order dishes are charged extra at €3
sautéed mushrooms french fried onions
sautéed onions sautéed potatoes


THE GRANDE FINALE

FANTASTIC DESSERTS ALL HOMEMADE IN-HOUSE


DUO CRÈME BRULÈES €5.50
roasted coconut & orange served with poached pear

DELUXE CHOCOLATE FONDANT €5.50
vanilla ice cream (allow extra time)

APPLE PLATE €5.50
baked apple panna cotta; almond & apple sponge; apple crumble

BAKED TOFFEE & POPCORN CHEESECAKE €5

BANANA & GINGERBREAD PUDDING €5.50
glazed banana & ice cream

WARMED & SPICED RICE PUDDING €5
armagnac prunes & ice cream

SHERIDANS CHEESEBOARD €7.50
comté, ardrahan & cashel blue with biscuits and chutney

SELECTION OF BRAEMAR FARM ICE CREAMS
home-made in castlerock from their own cows

3 scoops €5.50
2 scoops €4.00

vanilla bean, strawberry, banana, chocolate, honeycomb, mint choc chip, cinnamon

Extra Scoop of Braemar Ice Cream with Dessert €1

AND TO FINISH…

BOOZY COFFEES €6
irish, scotch, tia maria, brandy, amaretto , sambuca, cointreau, vodka, baileys

DIGESTIF €5.50
St Vincent Armagnac VSOP, 10y Talisker, Remy Martin Cognac VSOP, 10y Glenmorangie,
12y Jameson & Powers, 12y Glenfiddich, Aged Appleton Estate Rum, Red Breast 12y
Hennessy XO €15

ARIOSA SPECIALITY COFFEE
espresso 1.50 double espresso 2.00 americano 2.00 cappuccino 2.00 café latte 2.00
café mocha 2.40 hot chocolate 2.40 teas & herbals 1.50


LOCAL FOOD FROM LOCAL PEOPLE


The following suppliers & people help make us deliver a true taste of Inishowen

Edenmore Farm Foods select top quality local beef & whole lambs
Jo Fowler rears the most amazing organic saddleback pigs in Moville and we collect a whole pig when available

Inch Island provides great Pheasant and Woodcock between Nov & Jan
Wild Inishowen Venison arrives between Nov & Feb
These & local Spring Rabbit arrive courtesy of one or two of our regulars!

All these meats we mature by dry-aging on the bone in our own hanging room & use all cuts. Beef we hang for up to 28 days.
Lamb, Pork & Game we hang for between 5-10 days

Amazing fish such as Gurnard, Ling, John Dory, Haddock, Pollock, Brill & Turbot as well as amazing Dublin Bay Prawns are sourced direct from the Greencastle Fishermen’s Co-op auctions as the boats land.

Robert McKinley fishes for our fresh Lobsters, Crab, Mussels & Scallops
His pots go out from April to September, outside this crab is sourced from Malin Co-op

The Whiteoaks Rehabilitation & Community Organic Centre in Burnfoot grow lots of our Veg, Salads & Herbs and across the road, the Coulters in Burnfoot grow our mushrooms

A little further away in Co Derry, Breamar Farm in Castlerock make our ice cream from their own cows. The Tierney Farm in Co Louth directly supply their wonderful Glebe Brethan Cheese, with Sheridans also supplying other fine cheeses leaving Ariosa Coffee to finish us off with lovely beans.

We are continually adding sources to our list, and are especially interested in anything local, so please let us know if you hear of anything!

Thank you for helping us support these brilliant people & suppliers.

Donal & Kevin Doherty & Ray Moran


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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.

Just Ask Resturant of the Month for May - Lennons @ Visual

The “Just Ask!” Restaurant of the Month winner for May is Lennons @ Visual in Carlow Town, Co Carlow

Fans of the former Lennons Café Bar of Tullow Street in Carlow Town had to wait a long time to enjoy their wholesome food again – but it’s been worth it. Last winter Sinead Byrne and her son Ross, together with some of the old staff, moved into the spanking new Visual Centre for Contemporary Art & the George Bernard Shaw Theatre in the heart of Carlow Town - and both the restaurant itself and the venue that provides its stylish contemporary setting are proving a great asset to the town.

The setting is magnificent, with views of Carlow Cathedral and paintings by local artists dominating the bright and airy room, where an intriguing system of glass-covered dark wall cladding - called, appropriately enough, the Blackglass - is used in much the same way as a conventional blackboard, for displaying specials and conveying any daily changing information to customers.

Here also, we learn that all the meat and poultry used at Lennons@Visual is Irish, and a list of current suppliers is given, drawing on both the rich variety of artisan food production in the immediate area and respected names from around the South-East region, plus just a few beyond that.

Meats make the very short journey from Brennan’s Butchers of Dublin Street, a member of the Associated Craft Butchers of Ireland; Carlow Free Range Chicken, of Fenagh, supply quality chicken; delicious Lavistown Sausages come from Kilkenny; fish and seafood is supplied by both Goatsbridge Trout at Thomastown and Mylers Fresh Fish in Wexford, and Cullens of Gorey supply the fruit and veg.

You’ll also find some of the best local cheeses – Coolattin Cheddar from down the road at Shillelagh in West Wicklow, Knockdrinna from Stoneyford, Co Kilkenny, and Cashel Blue, from Tipperary, for example – and a ‘chorus’ of background products includes Kells Wholemeal flour from Bennetsbridge, Mileeven Honey from Kilkenny, G’s Gourmet Jams from Abbeyleix.

And then there are products from the Carlow Brewing Company at Bagenalstown, not only to wash it all down, but used in the cooking too - in a beef, vegetable & O’Hara’s stout casserole with champ, for example.

It makes good reading and, while the details may change, head chef Gail Johnson’s policy is to continue the long established Lennons philosophy of using the best local and regional artisan produce – and her appealingly simple food, cooked to order, allows it to speak for itself.

Menus offered include pre-theatre supper and dinner menus, also post show plates and tapas, but many people will come here independently of other activities in the centre to enjoy one of their ‘morning treats’ from the bakery, or for lunch.

Lunch menus offer a wide range of the wholesome, informal dishes that Lennons built their reputation on, with tasty salads a particular strength and a good choice of open sandwiches wraps and ciabattas along with specials – which could include an exceptionally tasty chicken and ham vol-au-vent.

Simple things tell you a lot about what’s going on in a kitchen; here, soups change with the season and, once courgettes start coming in, the soup of the day might be a well flavoured courgette, bacon & Cashel blue cheese soup - and not only is it served with freshly baked bread, but gluten free bread is offered as an option.

And should you like to finish on a sweet note, how nice to find the stylish Boozeberries liqueur, a speciality of nearby Tullow, feature with your NY style baked lemon cheesecake.

Inspired by the great ingredients on the doorstep, the careful cooking, good value and informed service at Lennons@Visual all add up to a great new restaurant – in a wonderful venue. Lucky Carlow.


SAMPLE MENUS


FROM THE BLACKGLASS:

LENNONS@VISUAL OUR SUPPLIERS

ALL OUR MEAT & POULTRY ARE IRISH

Brennans Butchers, Carlow
Cullens Fruit & Veggies, Gorey
Mylers Fresh Fish, Wexford
Carlow Free Range Chickens, Fenagh
Goatsbridge Trout, Thomastown
Coolattin Cheddar, Tullow
Cashel Blue Cheese, Tipperary
Knockdrinna Farmhouse, Stoneyford
Lavistown Sausages, Kilkenny
Gubbeen Farmhouse, Schull
Kells Wholemeal, Bennettsbridge
Carlow Brewing Co., Bagnelstown
Mileeven Honey, Kilkenny
G's Gourmet Jams, Abbeyleix

Daily Specials - Sample

Served from 12.00 – 15.00 Price

Courgette, bacon & Cashel blue cheese soup with homemade brown bread €5.00
Myler’s Cod & smoked haddock pie with spinach & egg and a potato topping with mixed leaves €12.50
Beef, vegetable & O’Hara’s stout casserole with champ €11.50
Roast chicken fillet stuffed with rosemary & Irish regato cheese with roast Mediterranean vegetables & sautéed potatoes €12.00
Spinach & feta filo tart with mixed leaves & tomato relish €11.50
Moroccan chickpea tagine with fresh herb couscous €11.50
Fusilli pasta with a creamy mushroom & white wine sauce €11.00
Optional chargrilled chicken €12.50

Early Supper

Served from 18.00 to 19.00
2 courses €22.00
3 courses €26.00

Starters

Seasonal soup with homemade brown bread

Brennan’s smoked bacon & Coolattin cheddar rarebit with rocket & David Llewellyns cider balsamic

McCormack farm salad leaves with Knockrinna goats cheese Mileeven honey & toasted hazelnuts

Mains

Mylers fresh fish in O’Haras beer batter, tartare sauce, mushy peas & homemade wedges

Aubergine & courgette moussaka with mixed leaves and Irish regato  & garlic toast

Chicken, ham & leek puff pastry pie in a course grain mustard sauce with creamy champ

Desserts

Today’s fruit crumble with fresh cream or custard
NY style baked lemon cheesecake with boozeberries
Warm chocolate brownie with chocolate sauce & vanilla ice cream


SUPPER MENU Price

House pickled shallots with chilli & mixed spices €3.00
Bowl of marinated olives €3.00
Black olive tapenade & basil pesto dips with crusty bread €5.00

Seasonal soup with homemade brown bread €6.00

Coolattin cheddar & Brennan’s smoked bacon rarebit with rocket & David Llewellyns cider balsamic €8.00

Pan-fried free range Carlow chicken livers on toast with fresh herbs & wild mushrooms €8.00

Asian style prawn & haddock spring rolls with fresh ginger & chilli dip €8.50

McCormack farm salad leaves with Knockrinna goats cheese Mileeven honey & toasted hazelnuts €8.50

Todays fresh fish – See Blackboard

Mylers fresh fish in O’Haras beer batter, tartare sauce, mushy peas & homemade wedges €17.50

Aubergine & courgette moussaka with mixed leaves and Irish regato & garlic toast €16.50

Brennan’s double lamb chop with cheesy potato bake, greens & red wine gravy €19.50

Chicken, ham & leek puff pastry pie in a course grain mustard sauce with creamy champ €17.00

Brennan’s10oz Striploin steak €26.50
Brennan’s 8oz Fillet steak €26.50
With baked Portobello mushroom & onions, homemade wedges & black peppercorn or garlic butter

Sides €4.00
Potato Wedges Cheesy potato bake Mixed leaf salad Seasonal Veggies


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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.

Just Ask Resturant of the Month for June - Ristorante Rinuccini

The “Just Ask!” Restaurant of the Month winner for June is Ristorante Rinuccini in Kilkenny

The Cavaliere family are from Lazio in Italy and, for over twenty years, they have run the excellent and very popular Italian restaurant, Rinuccini, in the heart of Kilkenny City.

Situated on smart Grand Parade, just below Kilkenny Castle, it’s the first port of call for lovers of Italian food when in Kilkenny, and one of the joys of this place is that the simplest things are done so well – not only is the cooking excellent (try something really basic like their minestrone soup, and you’ll be a fan for life), but owner-chef Antonio Cavaliere makes it clear that his classic Italian cooking is based on the very best Irish produce sourced locally – and he is proud to shout that from the rooftops. Well, from his menus anyway.

Here you will not only find the mandatory (but all too often neglected) Country of Origin statement (in this case “All our beef, chicken, seafood, duckling, lamb and eggs are 100% certified Irish’), but you’ll discover that Antonio sources all seafood from Co Wexford, with the majority sourced in Kilmore Quay directly from the fishermen or small producers.

“Dealing closely with these producers guarantees seafood of the highest quality,” explains Antonio, “And collecting the majority ourselves guarantees unrivalled freshness at all times.”

Fruit vegetables and potatoes don’t have far to travel either, as they come from Joe Purcell, a small farmer just 5km always in Dunmore, Co Kilkenny – and, in addition to the soda bread baked daily in the restaurant, their white bread (traditional Irish Turnover) is produced by a small artisan baker, Billy Keogh, in Callan, Co. Kilkenny using traditional methods and ingredients.

Naturally enough, such a chef is proud to include the superb local Lavistown cheese, made in Stoneyford, Co Kilkenny, on the cheese plate - and they also stock Ballylarkin Liqueur, produced and bottled in Freshford, Co. Kilkenny.

There’s also a detailed list of suppliers - and a note to assure customers that “all our Wines and Italian products are imported directly from selected vineyards and quality Artisan producers in Italy.”

Now, doesn’t this just make you want to rush down to Kilkenny and sample a taste of the area? Why not take a look at the menus below, and decide what you’d like to order…

SAMPLE MENUS FOLLOW

Aperitif

Glass of Prosecco €5.95
Kir Royal €6.95
Campari and Soda €6.75

Wine by the Glass

Trebbiano (white) Large €6.95 Reg €4.95
Montepulciano di Abruzzo Large €6.95 Reg €4.95

White Wine of the Month €27.95 Red Wine of the Month €28.95

Selected Rinuccini dishes for your freezer

Homemade Lasagne ~ 6 portion tray €30.00
Homemade Multi Grain Wholemeal Brown Bread €4.25
Homemade Chicken Liver Pate 150gm €4.95

Up to 20% discount available on Selected Take Away Wines


Bord Bia ~ Just Ask

Ristorante Rinuccini is a family run business committed to delivering fresh local and Irish produce whenever possible. The sourcing and quality of our produce is of utmost importance to us and has been one of the key factors in our success over the past 21 years. Being from Lazio, Italy, and owning and running an Italian restaurant, I strive to produce classic Italian cuisine using the very best Irish and local ingredients and because of this I am a member of Good Food Ireland. All our Wines and Italian products are imported directly from selected vineyards and quality Artisan producers in Italy.

Chef Antonio Cavaliere


Vegetables & Potatoes ~ Purcell’s Farm, Dunmore, Co. Kilkenny
Cheese ~ Knocdrinna Farmhouse Cheese, Stoneyford, Co. Kilkenny
Beef ~Dawn Meats, Carroll’s Cross. Co. Waterford
Crab Meat & Claws ~ Mrs. Bates, Kilmore Quay, Co. Wexford
Lobster ~ Robert Murphy, Kilmore Quay, Co. Wexford
Prawns, Sole & Catch of the day ~ O’Flaherty Bros. Boats,
Kilmore Quay, Co. Wexford
Mussels ~ Atlantis Seafood, Co. Wexford
Duckling ~ Silver Hill Foods, Co. Monaghan
Poultry ~ O’Connor’s, Ballyhaunis, Co. Mayo
Ballylarkin Liqueur ~ Freshford, Co. Kilkenny


Antipasti

Why not try a glass of chilled sparkling Prosecco to start €5.95

Bowl of Italian Olives €4.95 (G) (V)

Zuppa della Sera €4.95 (G) (V)
Homemade soups of the evening, made with fresh market vegetables of the day.

Bruschetta Mozzarella €7.95 (V)
Garlic Ciabatta, topped with chopped tomato and Mozzarella & baked in the oven

Insalata con Granchio €9.95 (G)
Mixed leaf salad, with fresh Kilmore Quay Crabmeat, black olives, drizzled with an extra virgin olive oil & red wine vinegar dressing

Pate Dello Chef €8.95
Homemade Irish chicken liver pate, garnished with mixed leaves & hot garlic Ciabatta

Tortelloni al Gorgonzola €9.95 (V)
Fresh Pasta, stuffed with Ricotta and Spinach, served in a cream & Gorgonzola cheese sauce

Antipasto Rinuccini €9.95 (G)
Wafer thin slices of Parma ham, salami, lonza, char grilled aubergines, roasted red peppers, artichoke, olives and hot garlic Ciabatta

Zampette di Granchio €11.95 (G)
Fresh Kilmore Quay Crab Claws, tossed on the pan in extra virgin olive oil, garlic, white wine and a pinch of fresh chilli



(V) Suitable for Vegetarians
(G) Available gluten-free. Please make known to your waiter


Service Charge ~ At Customers Discretion



Secondi


Linguine Osterio Magno €17.95
Ribbons of Pasta in a Bolognese sauce with Mushrooms, Pancetta & fresh cream

Pennette con Pollo e Panna €18.95
Tubes of Pasta, in a Cream Sauce, with strips of Irish Chicken, Fresh Basil and freshly grated Parmesan Cheese

Tortelloni al Pomodoro €18.95 (V)
Fresh Pasta, stuffed with Spinach and Ricotta Cheese, served in a fresh Tomato sauce with Garlic & fresh Basil

Tortelloni al Gorgonzola €18.95 (V)
Fresh Pasta, stuffed with Ricotta and Spinach, served in a cream & Gorgonzola sauce

Spaghettini con Granchio €19.95
Spaghettini, tossed on the pan with Fresh Kilmore Quay Crab Meat,
chopped tomato, garlic, extra virgin olive oil & a pinch of chilli

Catch of the Day €19.95 (G)
Fresh from the boats at Kilmore Quay

Pollo alla Pizziola €19.95 (G)
Fillet of Irish Chicken, served in a Fresh Tomato Sauce, with Garlic, Oregano, and Red Wine.

Pollo ai Funghi €19.95 (G)
Fillet of Irish Chicken, in a Cream Sauce, with Forest Mushrooms, Pancetta, White Wine and fresh Basil

Cotoletta di Maiale al Marsala €22.95(G)
Loin of Irish Pork, seared on the pan, finished in a fresh lemon, rosemary, garlic and Marsala Wine sauce

Fillet di Manzo €26.95 (G)
Seared Fillet of Irish Beef, served in a creamy pepper sauce and dressed with forest mushroom


All main courses, excluding Pasta, served with fresh locally grown vegetables and potatoes

(G) Available gluten-free, please make known to your waiter


Service Charge ~ At Customers Discretion


Tonight’s Specials

Anitra con Sapore di Arancio €24.95 (G)
Award winning Silver Hill Irish Duckling, oven baked in a fresh orange juice and Aurum Liquor sauce until crisp

Capesante San Giacomo €24.95 (G)
Seared Fresh Kilmore Quay Scallops, dressed with garlic white wine lemon juice and extra virgin olive oil.

Gamberoni Rinuccini €26.95 (G)
Fresh Kilmore Quay Prawns, served out of their shells, in a cream sauce
with a touch of Dijon mustard and brandy.

Sogliola alla Grilglia €29.95 (G)
Grilled Fresh Kilmore Quay Black Sole, served with a wedge of lemon and a drizzle of extra virgin olive oil.
.
All fresh fish is subject to market availability
All main courses, excluding Pasta, served with fresh locally grown vegetables and potatoes.



Side Orders

Broccoli alla Parmigana €3.95 (V)
Deep fried broccoli, in an egg and Parmesan cheese batter

Fresh Pasta of the Evening €3.95 (V)

Bruschetta all’ Aglio €3.95 (V)
Homemade Ciabatta Bread, Baked in the Oven with Olive Oil & Garlic

Insalata Mista €4.95 (G) (V)
Italian Side Salad

Dolce della Sera €7.95 (V)
Homemade Desserts of the Evening

Formaggio €7.95 (V)
Selection of Local Knockdrinna and Italian Cheeses

Caffe, Espresso and Cappuccino €2.50


(G) Available gluten-free. Please make known to your waiter

Service Charge ~ At Customers Discretion



----------


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.

Just Ask Resturant of the Month for July - Fallons of Kilcullen

The “Just Ask!” Restaurant of the Month winner for July is Fallons of Kilcullen, Co Kildare

When his much loved Newbridge hotel, The Red House, was destroyed by fire a few years ago Brian Fallon (of Fallon & Byrne in Dublin) brought the whole team to this well known premises in the attractive village of Kilcullen.

Following major renovations throughout, the building emerged with a beguiling interior - a stylish blend of old and new that will be familiar to anyone who remembers The Red House - and a very relaxing atmosphere.

Chef Rose Brannock is a longstanding member of the team, and key to their reputation for consistently excellent food – her style of really good, simple bistro cooking is well-established and her menus mainly offer a slightly modern taken on old favourites, which goes down well with a wide range of customers.

Menus read really temptingly, not only because the dishes themselves sound so delicious although they certainly do – who could resist starters of Dingle Bay crab claws with wild garlic and chive butter, or Ted Browne’s prawn cocktail with mixed leaves, for example; or mains like Sandra Higgins’ free-range chicken, with stuffing, carrot & parsnip, a vegetarian main dish of roast organic Grangebeg vegetables with Mossfield cheese fritters - or a simple 10oz fillet of beef with garlic potatoes and spinach...?

But the nicest thing is the way Rose gives her food a sense of place and personality, with a sprinkling of producer names throughout the menu, and a sense that there’s a real sense of commitment - and real people - behind each delicious dish. And Fallons have taken the idea of crediting their valued suppliers a stage further than a descriptive list (excellent though that can be), and brought them centre stage.

If you pop in for afternoon tea (or a glass of lovely cloudy Ballycross apple juice, from down the road at Bridgetown, Co Wexford), it’s Mrs G’s jam from Abbeyleix that you’ll get with the freshly baked scones and cream – and then, if you look at their ‘Supplier Family’ you’ll see her there smiling out at you.

Look again and you’ll see Sandra Higgins alongside, with a Hubbard chicken tucked under her arm and a gang of them pecking away in the grass behind her - and there’s Nolan’s pristine butchers shop (just across the road, and one of Ireland’s best), and the organic vegetables and free-range vegetables grown at the nearby Camphill and Grangebeg communities…and so on.

You can read about their fish suppliers, and how they’re working on sustainable stock management – and how shellfish suppliers Ted Browne of Dingle have come from working out of their garage in 1984 to employing 60 people today; find out about organic cheese production at the St Tola goat farm in Co Clare; hear how meat wholesalers M&K meats (‘very best meats in Ireland’) went from a single butchers shop to supplying 99% of Ireland’s top restaurants with a range of meats that includes O’Doherty’s famous organic pork and ‘black bacon’ from Fermanagh and seasonal Connemara Hill Lamb, the only Irish product to have EU PGI (Protected Geographical Indication) status – it must be born and reared in Connemara.

All fascinating stories, and a joy to read if, like most people, you like your food to tell you something about the area it comes from.

Not that even the very best ingredients would cut much ice if the obvious quality of the produce wasn’t matched by genuine commitment and talent in the kitchen, and by well-trained and informed service.

But it is: the cooking is great, portions are generous (as befits this sporting area), the staff are lovely and the value is good for the quality offered – no wonder their happy customers keep coming back for more.

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 Sample All Day Menu

Soups

Seafood chowder €6
Summer soup of the day with pesto €5 (v)©

Starters

Goats cheese pate with mango chutney, brown bread €8(v)
Spiced chicken wings, garlic dip €9©
Dingle bay crab claws with wild garlic & chive butter €14©
Ted Browne’s prawn cocktail with mixed leaves €12©

Summer Salads

Poached Camphill organic egg with asparagus, mixed leaves, truffle oil €8(v)©
Avocado and Pancetta with baby carrot, balsamic dressing €8/€12©
Poached salmon, green beans, little gem, Caesar cream dressing €8/€12©

Mains

Roast organic Grangebeg vegetables with Mossfield cheese fritters €16(v)
Sandra Higgins’s free-range chicken, stuffing, carrot & parsnip €24
Fried haddock in lemon butter with mange tout and baby roast €18
Catch of the day, daily price©
Habib’s chicken Korma €18©
Fillet of beef (10oz), garlic potatoes, spinach 28
Fallons’ burger €18

Desserts €5.5

Sticky toffee pudding
Crushed meringue with summer berries & vanilla ice cream
Chocolate and Grand Marnier mousse, shortbread biscuit
Manna rhubarb crumble
Selection of ice-cream©
Cheese board €9.50 ½ board 4.95
Minis desserts €1.95

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Afternoon tea with baked scones
Mrs G’s jam & fresh cream
€5

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Dish of the day €10

Monday
Fish Pie with gruyere mash

Tuesday
Pork and goat’s cheese sausage, onion gravy & mash

Wednesday
Pan fried liver with Nolan’s black pudding potato cake

Thursday
Cottage pie©

Friday
Stir fried chilli beef w/ cardamom buttered rice


Daily roast from the board €13

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Lunch favourite €14
Cod, chips, minted pea puree

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Open sandwiches

Baked ham, apple chutney 7.50

Chicken, stuffing 7.50

Fresh salmon, coriander, lemon 8.95

Cup of soup or frites with any open sandwich 9.95

Other sandwiches

Rare beef, rocket, horseradish cream 9

Warm marinated chicken wrap, frites 9.50


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Meet our Supplier Family

Atlantis Seafood & Narrow water

Atlantis seafood from Wexford are one of our three fish suppliers. Atlantis respect the sea and work to meet todays needs while protecting tomorrows. They deal directly with Irish boats and the sustainability of Irish stocks is vital to them and the coastal communities they work with. Their local fishermen use the latest EMS technology to limit their impact on the environment.

As part of their initiative to ensure sustainable stock management they are consistently promoting the use of a greater variety of under utilised species. They also promote other sustainable fisheries such line caught mackerel and organic farmed salmon.


Ted Browne Dingle Bay

Ted Browne and his wife Hannah Mae started this family business from a garage in the back garden of their home in 1984. the company employs 60 full-time and seasonal staff and is based at a state of the art factory in Baile na Buaile, An Daingean. De Brún Iasc Teoranta is a fish processing business that produces smoked salmon, crabmeat and prawn for the catering industry.

In addition to the core business of fish processing, the company has recently expanded in a new direction and is now producing high quality compost from fish waste. The company has carried out extensive research and development on the compost in recent years and believes that it will be a key element of the future success of the company. De Brún (Iasc) Teoranta is continuously seeking ways to improve production, develop new products and to source new markets.


M & K meats

We started out in business as a single unit butcher’s shop in Dublin; although the premises have changed quite a lot our focus on sourcing the very best meats, hanging, ageing and preparing them correctly and offering our customers every traditional butcher’s cut they could want, hasn’t changed at all.

We’re proud to offer the very best meats in Ireland and are used by 99% of the leading Irish restaurants, hotels and catering businesses. You’ll also find our products well distributed throughout the Taste of Dublin event as well as within the kitchens of celebrity chefs.


Sandra Higgins


Eddie McKeon and his daughter Sandra have recently established a free-range chicken farm on their land in Rathmore, Carbury, Co Kildare. The birds are a strain known as ‘Hubbard’ – well known for growing plump and tasty with the right methods of production. The birds are well looked after by Eddie and Sandra, and are already gaining high praise from local customers and top chefs.

The philosophy here is to do things as nature intended and keep the rearing methods as traditional as possible. It’s obviously paid off, and the birds are not just in demand from local customers, but have been taken onto the menu of other good food members including her husband and head chef of the KClub Finbar.


St. Tola Goat farm

St Tola has been made in the townland of Inagh just south of the Burren in County Clare since the early 1980’s. Originally made by Meg and Derrick Gordon, the business was taken over by their neighbour Siobhan Ni Ghairbhith in 1999. Since then, new premises have been built, the process has been brought up to HACCUP standards and in 2001, St. Tola became a registered organic producer with I.O.F.G.A, The Irish Organic Farmers and Growers Association. Both the farm and the cheesemaking operation are inspected individually, by I.O.F.G.A inspectors, twice a year.


Nolan’s Butchers

This butchers shop has become something of an institution for many people. There are many obvious reasons for this, such as quality,reliability and value for money; Nolan's however has a unique atmosphere. Dubbed aptly as the "social centre of Kilcullen". There is a vibe in the shop that typifies the nature of the people of the area.

People arrive not only for the meat but also for the " meet". It is this combination of guaranteed quality and the unique atmosphere that make Nolan's the butcher's with a difference.


Pat Clarke growing pleasure

Pat from Caragh,in Naas supplies us with the most beautiful range of hand cut salads. They are usually cut to order which guarantees us the freshest possible product with a broad variety of unusual tastes.


Ballycross apple juice

Taste a glass of Ballycross apple juice and you’ll realise immediately why the von Engelbrechten’s are so passionate about their products. They have realised the importance of the raw product – the apples.


Mrs G’s jams

The extraordinary thing about Helen Gee’s jams is the fact that they’re all made in the good old-fashioned way - an open pot, a big wooden spoon and plenty of elbow grease. Only the very best quality fruit and natural ingredients are used with no artificial colouring or preservatives. This, of course, is what gives the products their very distinctive taste – real homemade jam.


Camphill & Grangebeg farm

Camhill and Grangebeg are local Communities that are part of an international charitable trust working with people with intellectual disabilities and other kinds of special needs. They are currently providing us with freerange eggs, organic fruit and vegetables. They have an organic shop here in the town selling many of their lovely fresh products



----------


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.

Just Ask Resturant of the Month for August - Salt Restaurant

The “Just Ask!” Restaurant of the Month winner for August is Salt Restaurant, Lisloughrey Lodge, Cong, Co Mayo

Just outside Cong, in the Ashford Castle Estate, Lisloughrey Lodge is a contemporary hotel with a lovely Georgian house at its heart and, with views down Lough Corrib, it enjoys one of the most beautiful locations in Ireland.

Situated in two rooms on the first floor of the old house, Salt Restaurant is perfectly placed to make the most of the view - just as Head Chef Wade Murphy’s menus make the most of the superb foods that are available to him, including many from the immediate area.

Wade Murphy is currently one of the 8-member Board of Commissioners for Euro-Toques Ireland, the association of chefs and cooks who are committed to promoting local foods and protecting our culinary heritage - so it should come as no surprise that his menus make interesting reading.

Alongside the mandatory Country of Origin statement, you’ll discover the network of local food suppliers and artisan producers that supplies his kitchen, and underpins the excellent cooking: fish is supplied by Duane’s Seafood, Galway; meats come from the legendary Co Galway butcher, James McGeough, of Oughterhard; vegetables are from Burke’s of Galway; salads are grown in Headford by Stephen Gould, who is renowned for the quality and flavour of his organic leaves – and cheese is supplied by Ireland’s premier cheesemongers, Sheridan’s of Galway.

In practical terms, you’ll see this as dishes that leap off the page and say ‘Choose me!’ Scallops and bacon are a popular combination, for example, but the pan seared Atlantic scallops served at Salt are a cut above the rest, served with Pea and McGeough’s smoked bacon purée; Wade Murphy has a strong working relationship with McGeough’s and creates dishes specially to showcase products such as their wonderful air-dried Connemara ham.

McGeough’s are also suppliers of Connemara Hill Lamb, which is coming into season now and known for the special flavour imparted by its diet of herbs and heathers – it is one of the very few Irish products to have achieved European Protected Geographical Indication (PGI) status, which means that the name is reserved exclusively for hill lamb born and reared within the designated area.

Organic Connemara smoked salmon is another special treat produced nearby - Duane’s Seafood are suppliers of the delicious Connemara Smokehouse products, produced by the Roberts family at Ballyconeely, near Clifden; like McGeough’s, they’re Good Food Ireland members, committed to producing outstanding artisan foods (and visitors are welcome).

Try them here at Salt, perhaps, in a delicious dish of pan roasted turbot with braised vegetables and organic Connemara smoked salmon - the smoked fish brilliantly sharpened with horseradish essence. And fresh main course salmon will be the superb Clare Island Organic Salmon, farmed nearby in the deep and fast-flowing water between Westport and Clare Island – and its quality recognised by an Irish Food Writers’ Guild Award in 2009.

Of the meats favoured by Chef Murphy, there will not only be lamb and local beef, but also game in season – venison from the Dromoland Estate, for example, which is not far away in Co Clare – and fantastic free range pork from the Allen family’s Castlemine Farm in Co Roscommon. (You may remember seeing them on RTE’s The Higher Ground last year).

All round, Wade Murphy’s careful sourcing of the best local and artisan products – together with outstanding cooking –makes for a very special dining experience at Salt Restaurant and, although more casual, this care is carried through to the meals served in the Malt Bar, and to the special children’s menus offered too.


SAMPLE DINNER MENU

Dinner Menu €65
includes Amuse – Starter – Soupçon – Main Course - Cheese or Dessert – Tea / Coffee

Starters - €16

Stephen Gould’s Organic Greens
Asparagus Panna Cotta, Summer Vegetables
Sherry Vinaigrette

Pan Seared Atlantic Scallops
Pea and McGeough’s Smoked Bacon Puree
Caviar Crème Fraiche

Wade’s Foie Gras ‘Sundae
Foie Gras Mousse, Peppered Pineapple, Port Soaked Cherries
Tiny Brioche Croutons, Candied Hazelnuts

St. Tola Goat Cheese Fondant
Confit Baby Fennel & Vine Ripened Cherry Tomatoes
Walnut Pesto

Deep Fried Free Range Farmer’s Egg
Castlemine Farm Pork Belly, Potato and White Leek Fricasse
Green Leek Veloute

Rare Seared Carpaccio of McGeough’s Smoked Beef Fillet
Crisp Celeriac, Caper and Herb Remoulade,
Shanghai Vinaigrette


Mains - €34
Served with Market Potatoes & Vegetables

Pan Roasted Fillet of Irish Angus Beef
Truffle Pomme Puree, Wild Field Mushrooms
Madeira Jus

Butter Basted Monkfish Tail
Grilled Baby Gem Lettuce, Slow Roasted Beets
Spiced Port Syrup

Whole Roasted Poussin
Creamed Corn, Rooster Potato and Spinach Salad
Hazelnut and Coriander Salsa

Pan Roasted Fillet of Wild Turbot
Murrisk Mussels, Broad Beans and Fennel
Champagne Nage

Connemara Lamb Tasting Plate
Loin, Shank and Offal, Smoked Aubergine, Pea and Mint Puree
Cabernet Reduction

Fried Fillet of Sea Bass
Warm Baby Potato and Samphire, Salsa Verde
Lemon and Tomato Dressing

Crisp Vegetable and Wild Mushroom Tart
Organic Chard and Spinach, Shaved Parmesan
Natural Vegetable Consomme

Suppliers
Meats: James McGeough, Oughterhard Fish: Duane’s Seafood, Galway Vegetables: Burke’s, Galway
Salad: Stephen Gould, Headford Cheese: Sheridan’s, Galway


Chef Wade Murphy is a member of Euro-toques ~ the European Community of Chefs & Cooks ~ and is committed to sourcing locally and supporting small food producers wherever possible
All Our Beef and Pork is 100% Irish
All our Game is Wild and may contain shot
Nut products are used throughout our kitchen
A 12.5% Service Charge will automatically be added to parties of 8 or more


Dessert Menu €15

Dark Chocolate Mousse
Organic Raspberry Jubilee & Sorbet

Local Rhubarb Tasting Plate
Crumble Parfait, Iced Granita & Rhubarb and Custard Filo

Lemon Scented Crème Brulee
Blueberry Sorbet, Poppy Seed Thins

Wild Organic Peach and Wexford Strawberry Napoleon
Champagne Sorbet

Iced Passion fruit and Pineapple Bombe
Pineapple Salsa and Crisp

Artisan Irish Cheese Platter
Pain d’ Espices & Homemade Chutney


All our Desserts may contain nut traces


Dessert Cocktails € 15


After 8
Crème de Menthe,
Crème de Cacao & Fresh Cream

Serendipity
Kiwi Liqueur, Mandarine Liqueur, Lychee Liqueur,
Pineapple Juice, Cranberry Juice


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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.

Just Ask Resturant of the Month for September - The Winding Stair

The “Just Ask!” Restaurant of the Month winner for September is The Winding Stair, Dublin

The Winding Stair has been in the news a lot of late and, following the well-publicised problems of the previous owners, the Thomas Read group, Dubliners were delighted when the highly regarded former manager, Elaine Murphy, emerged earlier this year as the new proprietor-manager of this delightfully characterful restaurant overlooking the Liffey.

This was great news for everyone who had come to love the real Irish feel of the restaurant, including the way it was expressed through simply cooked local Irish and artisan food – a real ‘good home cooking’ style that was at odds with the cheffy tall food fashions of the day when the restaurant opened in 2006, but is widely appreciated now.

There is no questioning that the heart of this wonderful restaurant is very much in the right place. They are members of Good Food Ireland, with whom they share the philosophy of using only seasonal Irish produce where possible, and they have close relationships with all of their suppliers and producers, who are checked out thoroughly before being named, with pride, on dishes throughout the menu – and helpful, well-informed staff are at hand to answer any questions.

Thus you may begin with an Irish seafood chowder with Fingal Ferguson’s chorizo and treacle bread, or be tempted by an Ummera smoked chicken salad with poached pears, toasted hazelnuts and Crozier Blue dressing.

After that you could enjoy a Fermanagh Black Pig pork Wellington with apple gravy, or go for a Goatsbridge Farm whole rainbow trout, from Co Kilkenny, with toasted almond butter, boiled potatoes and organic leaves.

To follow, apple and pear cobbler would make a nice autumnal ending, served with a honeycomb ice cream…or perhaps an Irish cheeseboard with homemade crackers and apple chutney.

And as if all this were not enough, the former ‘Pravda’ superpub nearby has also come under the Murphy wing - and is due to open shortly in a characteristically imaginative and useful form, as a multi-purpose venue, so there is the promise of even more good things yet to come...


SAMPLE MENUS - THE WINDING STAIR

A LA CARTE

Soup of the day €5.95

Irish seafood chowder with Fingal Ferguson’s chorizo and treacle bread €9.95

O’Doherty’s black pudding, fried with Gubeen chorizo, and Wexford baby potatoes with sourdough toast and salad €11.95

Baked Corleggy goats cheese on puff pastry with crushed walnuts and honey, beetroot balsamic crème fraîche and salad €11.95

Ted Browne’s Kerry prawns on toast with garlic and lemon and mixed leaves €11.95

Ummera smoked chicken salad with poached pears, toasted hazelnuts and Crozier blue cheese dressing €11.95

Potted Dingle Bay crab with toasted soda bread and organic leaves €11.95

Irish charcuterie board with homemade bread, pickles and relish €12.50

Burren smokery, Ummera smokehouse and John Rogan’s smoked fish plate with our Dillisk bread, crème fraîche, pickled cucumbers and caper-berries €13.95

~

Char-grilled Kettyle Irish Aberdeen Angus sirloin with sticky onions, garlic butter and homemade chips €26.50

Bowl of steamed mussels and homemade chips with aïoli €21.95

McLoughlin’s spring lamb chops with white bean, broad bean and red onion stew and mint crème fraiche€23.95

Nicholson’s hand-smoked haddock, poached in milk with onions and white Cheddar mash €24.95

Kilkeel hake fillet with sweet potato, tomato, cockle and mussel stew and Dublin Bay prawns €23.95

Cider marinated O’Doherty’s Black Pig pork neck with roasted rosemary potatoes, shallots and apple, rhubarb and sage €24.95

Spiced Kilkeel sea-bream with baby potatoes, broccoli, samphire and peashoots €21.95

Roasted parsnip and cauliflower crumble with Mount Callan cheddar sauce and baby spinach salad €21.95

Savoy cabbage parcels stuffed with wild mushrooms, barley, Ardsallagh goat’s cheese, swede and potato mash and chive sour cream €22.95

~

Mixed green salad €3.95 Mash €3.95

Organic vegetables €3.95 Homemade chips & aïoli €3.95

~

Apple and pear cobbler with honeycomb ice-cream €6.95

Perfect with a glass of 2004 Clos Dady Sauternes €8.50

Irish Cheese board with homemade crackers and apricot and raisin chutney €10.50

Delicious with a glass of Baráo de Vilar LBV port €7.60

Rich chocolate pudding with caramel cream and pistachio praline€6.95

Ideally matched with a glass of 2006 Dom. Schistes Maury €7.60

Sticky pear and ginger cake €6.95
We recommend a glass of 2005 Dom. Cauhape Jurancon €8.50

Bread and butter pudding with whiskey sauce €6.95

Wonderfully complemented by a glass of San Emilio, Pedro Ximenez €5.50



WINDING STAIR PRE-THEATRE DINNER MENU

[There's an option of two courses at €24.95 and three courses at €29.95.]

Squash and carrot soup

Organic smoked salmon with duillisc bread and pickles

O’Doherty’s black pudding, Fingal Ferguson’s chorizo and new organic potato

salad with homemade rye toast

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

Grilled Fermanagh Black Pig pork cutlet with crackling, roasted organic baby potatoes, turnips and carrots and apricot & prune jam and apple gravy

Winding Stair ‘mixed grill’ with homemade gravy and our own chips

Whole grilled mackerel with lamb’s lettuce, pickled red onion salad, boiled baby potatoes and wild garlic oil

Bowl of steamed mussels and homemade chips with aioli

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

Selection of organic ice-cream

Irish Cheese board with homemade crackers, fig chutney

Apple and plum cobbler with whipped cream

Chocolate brownie with homemade lemon curd and organic ice-cream


WINDING STAIR LUNCH MENU

[There's an option of two courses at €17.95 and three courses at €22.95.]

Cauliflower and celeriac soup served with brown soda bread

Fermanagh free-range chicken and bacon salad with cos lettuce, garlic dressing and croutons

Dingle salmon Gravadlax served with dillisk bread, sour cream, pickles and organics leaves

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

Homemade beef burger with roasted onion, cheddar cheese, tomato chutney and chips

Irish bacon collar with buttered cabbage, horseradish mash and parsley sauce

McLoughlins pork and herb sausages with colcannon mash and gravy

Fried ray in caper butter with chips and herb mayonnaise

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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.

Just Ask Resturant of the Month for November - The Fatted Calf

The “Just Ask!” Restaurant of the Month winner for November is The Fatted Calf, Glasson, Co Westmeath

Feargal O’Donnell and his wife, Fiona, chose well when they took over a pub in the charming almost-waterside village of Glasson, near Athlone – immortalised by the 18th century poet Oliver Goldsmith as the ‘village of the roses’, it’s a name that’s still well-earned today.

The O’Donnells’ informal style, with food that offers a timely combination of gastro-pub and contemporary fine dining in a family-friendly atmosphere, is bang on the nail – and this new venture is already very successful.

A prominent chef who is well known in the area, Feargal is the current Commissioner General for Euro-Toques Ireland, the Irish section of the international association of chefs who are dedicated to safeguarding our culinary heritage.

Euro-Toques members have a declared commitment to seasonal and local foods, so it should come as no surprise to find that Feargal’s enticing, frequently changed, menus not only promise innovative modern Irish food in both the bar and restaurant - but also highlight their suppliers on the menu.

Listed suppliers include some Euro-Toques associate members - such as fine food specialists La Rousse Foods, and Donald Russell of Ballymahon, Co Longford, who supplies naturally dry-aged Irish beef.

Irish pork and puddings come from Michael Horan in Athlone, hand-made sausages from the doyenne of speciality sausage-making, Jane Russell, in Co Kildare – and artisan meats are from James McGeough’s renowned business in Oughterard, County Galway.

Food miles generally are admirably short, with especially interesting suppliers from the immediate locality including the Kelly family’s Moonshine Dairy Farm, near Mullingar; a recent Irish Food Writers’ Guild award winner, it is run on bio-dynamic principles, ie not only organic but also guided by the phases of the moon.

Another very special local artisan is John Rogan, of Rogan’s Real Smoked Fish on Lough Owel; formerly known best for the smoked eel that he used to catch himself, he produces several varieties of smoked fish, including trout, salmon and mackerel - since the ban on eel fishing, he has turned his attention to other products and now also smokes bacon in a range of flavours.

Even in this provenance-conscious kitchen the ubiquitous tiger prawn makes a brief appearance, but its long journey to Glasson is more than offset by the predominantly local ingredients – which, incidentally, include the Waterford Blaa, a speciality bread roll made only in the South-East of Ireland and recently selected for a Euro-Toques Food Award.

Feargal O’Donnell’s menus are a great read – and the cooking lives up to the promise, with tasty fare including delicious (Lissadell) mussels, a proper roast of the day, flavoursome burgers enriched with bone marrow, and confit of suckling pork belly with Jane Russell’s handmade sausages and creamy dauphinoise among the many treats.

As well as good food, informed service and a relaxed ambience, this attractive pub has ample parking, outdoor seating and plenty of space for children to run around – a great family destination. And one where you may not have to ‘Just Ask’, but they’ll be only too delighted to chat about their food and its suppliers if you do.

SAMPLE MENUS

DINNER

Bar Snacks

Spiced chicken goujons €3.50

Salt & pepper calamari €3.50

Horan’s black pudding, Guinness treacle bread €3.50

Rogan’s smoky corn-dogs €3.50

Duck rillette and toasted sourdough €3.50

Spicy onion bhaji, lemon mint raita €3.50

Garlic and sweet chilli crab claws €6.50

Starters

Homemade soup and crusty breads €4.25

Smoked cod, leek and mussel chowder €6.00

Caesar salad, with fried spiced chicken, sourdough croutons and aged Parmesan €9.00

McGeough’s black pudding and Glasson mushrooms, in roast marrow bones toasted sourdough €8.50

Aromatic confit of duck, orange, sesame and green bean salad €8.50

½ kilo steamed Lissadell bay mussels, coconut, coriander and lemon grass €8.50

Creamy Clare Island fresh crab and pink grapefruit on toasted foccacia with roast pepper and wild rocket €9.00

Tiger prawn wontons, toasted sesame ginger and sweet chilli €9.50

Mains

Grilled homemade burger with Moonshine farm organic cheese, crispy bacon and toasted Waterford blaa €15.00

Crisp fillets of lemon sole, Paulaner batter, minted peas and tartare sauce €16.00

Ricotta and spinach tortellini, sun dried pepper and butternut squash €14.00

Confit of suckling pork belly, Jane Russell’s hand made sausages, creamy dauphinoise €22.50

Buttermilk fried spiced chicken, wild rocket and piquillo peppers, tarragon aioli €22.00

Carved chump of Irish lamb, vanilla and carrot mousseline, honey rosemary oil €24.00

Pan-fried fillet of sea-bass, chorizo and smoked paprika salsa, parmentier potatoes €22.00

Donald Russell dry aged beef, choice of café de Paris or cracked pepper and thyme jus €25.00
10 oz rib eye / 10 oz sirloin

Seasonal Sides €3.00 each

• Hand-cut Chips • Rocket and aged parmesan
• Crispy onion rings • Dauphinoise potato
• Duck fat roast potatoes • Garlic buttered greens
• Braised red cabbage with apple and raisins

Desserts €6.50 each

Selection of Artisan cheese and crackers €9.00

Some of our suppliers:
Donald Russell – Irish beef, Michael Horan – Irish pork, Jane Russell’s hand-made sausages, Reilly Mushrooms, Fagan Foods, Moonshine farm – organic cheese, John Rogan’s smoked fish and meats, La Rousse foods, Cyril’s happy hens,
Four Leaf Clover – fresh fish, Fresh and Ready veg, James McGeough’s artisan meats


LUNCH

Roast of the day €12.50*

Tuesday Roast loin of Horan’s pork
Wednesday Roast Rib of Donald Russel dry aged beef
Thursday Horan’s home cured bacon
Friday Slow roast shoulder of lamb
Saturday Butter roast chicken, chorizo stuffing
  
*Includes seasonal veg and potatoes

Lunch Menu

Homemade soup and crusty breads €3.95

Smoked cod, leek and mussel chowder €5.00

Toasted Horan’s ham sandwich with Irish cheddar, sun-dried tomato and red onion marmalade €6.50

Caesar salad, with fried spiced chicken, sourdough croutons and aged Parmesan €9.00

Roast of the day on toasted Waterford blaa with today’s soup €9.00

Aromatic confit of duck, orange, sesame and green bean salad €7.00

Goat’s cheese rarebit, toasted foccacia, seasonal salad €7.50

½ kilo steamed Lissadell bay mussels; coconut, coriander and lemon grass €7.00

Rogan’s smoked trout, dill and apple celeriac remoulade €8.50

Irish farmhouse cheese and local meats board, sourdough, homemade relish and salad €9.00

Seared Donald Russell Irish rib-eye steak, café de Paris butter and hand cut chips €15.00

Ricotta and spinach tortellini, sun dried pepper and butternut squash €10.50

Buttermilk fried spiced chicken, wild rocket, tarragon aioli €14.50

Crisp fillets of lemon sole, Paulaner batter, minted peas and tartare sauce €12.50

Grilled homemade burger with Moonshine farm organic cheese, crispy bacon, toasted Waterford blah €13.50

Jane Russell’s hand made pork and Parmesan sausages, pesto tomato mash €12.50

Seasonal Sides €3.00 each

• Hand-cut Chips • Rocket and aged parmesan
• Crispy onion rings • Dauphinoise potato
• Duck fat roast potatoes • Garlic buttered greens
• Braised red cabbage with apple and raisins

Desserts €6.50 each

Selection of Artisan cheese and crackers €9.00


Some of our suppliers:
Donald Russell – Irish beef, Michael Horan – Irish pork, Jane Russell’s hand-made sausages, Reilly Mushrooms, Fagan Foods, Moonshine farm – organic cheese, John Rogan’s smoked fish and meats, La Rousse foods, Cyril’s happy hens,
Four Leaf Clover – fresh fish, Fresh and Ready veg, James McGeough’s artisan meats

Sunday Menu

Homemade soup and crusty breads €3.95

Smoked cod, leek and mussel chowder €5.00

Spicy onion bhaji, lemon mint raita €7.50

Aromatic confit of duck, orange, sesame and green bean salad €8.00

Warm salad of McGeough’s black pudding, new potatoes, crispy poached hen’s egg, honey mustard dressing €8.00

Pan-fried garlic and sweet chilli crab claws €8.50

Hot roast beef sandwich on toasted Waterford blaa, rocket and horseradish €10.00

Baked quiche with Rogan’s apple-wood smoked bacon, Glasson mushrooms, tarragon and sun-dried tomato, €12.00

Steamed Lissadell bay mussels, coconut, coriander and lemon grass
Small €7.50 Large €15.00

BBQ baby bacon ribs, smoky bourbon molasses
Small €7.50 Large €15.00

Creamy risotto with roast butternut squash, sprouting broccoli, smoked almonds and aged Parmesan
Small €7.50 Large €15.00

* Roast rib of Donald Russell Irish beef, pearl onion and rosemary jus €15.00

* Roast loin of Horan’s Irish pork, apricot and cider compote, mustard cream €15.00

* Grilled homemade burger with Moonshine farm organic cheese, crispy bacon and toasted Waterford blaa €15.00

* Crisp fillets of lemon sole, Paulaner batter, minted peas and tartare sauce €15.00

* Tandoori-spiced chicken, toasted foccacia, lime crème fraiche and summer leaves €15.00

* Poached Clare Island organic salmon, Pimms and cucumber salsa, buttered greens €15.00

* All main courses served with potatoes & veg


Seasonal Sides €3.00 each

• Hand-cut Chips • Rocket and aged parmesan
• Crispy onion rings • Dauphinoise potato
• Duck fat roast potatoes • Garlic buttered greens
• Braised red cabbage with apple and raisins


Desserts €6.50 each

Apple tart tatin, with vanilla ice cream and maple syrup

Selection of ice cream, sorbet and fruit salad

Raspberry cream Pavlova with fresh strawberry and popping candy

Baked New York vanilla cheesecake, with spiced cherries and cream

Rhubarb and apple crumble


Some of our suppliers:
Donald Russell – Irish beef, Michael Horan – Irish pork, Jane Russell’s hand-made sausages, Reilly Mushrooms, Fagan Foods, Moonshine farm – organic cheese, John Rogan’s smoked fish and meats, La Rousse foods, Cyril’s happy hens, Four Leaf Clover – fresh fish, Fresh and Ready veg, James McGeough’s artisan meats


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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.

Just Ask Resturant of the Month for December - Waterford Castle Hotel & Golf Resort

The “Just Ask!” Restaurant of the Month winner for December is the Munster Room Restaurant at Waterford Castle Hotel & Golf Resort

This beautiful hotel dates back to the 16th century, and is serenely situated on its own 310 acre wooded island (complete with 18-hole golf course), reached by a private ferry. There is no more romantic destination in Ireland – and it would be difficult to imagine one with more to offer discerning diners.

For over a decade Waterford Castle has been fortunate to have Michael Quinn as Head Chef and, during that time, he has earned the hotel – and, in particular, the Munster Room restaurant - a well-deserved reputation as one of Ireland’s most exciting places to eat.

Paradoxically, it is also one of the most understated - a style that can partly be attributed to the quiet elegance of the castle itself, and its setting, and partly one suspects to Michael’s grounding at Ballymaloe, where he trained in the Cookery School and then spent four years at Ballymaloe House before spreading his wings for some time and, finally, alighting on this charmed island.

No chef could spend his formative years at Ballymaloe without absorbing the ethos of Euro-Toques, the European community of chefs whose members are committed to promoting the quality and culinary traditions of each country and region of Europe – and which Myrtle Allen so successfully brought to Ireland in 1987.

Michael’s admirably simple food philosophy reflects this, and also his commitment to Slow Food – he likes to take fresh, local, seasonal ingredients and cook them in a style that he describes as  “contemporary Irish meets French technique”, where the aim is for simplicity that allows the true character and flavour of his delicious ingredients to take centre stage.

A set dinner menu offers outstanding value for the quality of the experience. It is not long, with just half a dozen choices on each course, but each concisely worded dish tells the story of its origins: Sally Barnes’ smoked haddock; seared Kilmore Quay scallops; char-grilled fillet of O’Flynn’s aged beef; trio of Comeragh lamb; local cheeses, including Knockalara Sheep’s and Crozier Blue.

Every dish is designed to showcase the wonderful ingredients at the kitchen’s disposal and, while the underlying theme is simplicity, Michael also loves a challenge and the Castle occasionally plays host to ‘an evening of epicurean delights’ such as the Real Food Feast held in 2009 and, last September, an inspired Historical Food Feast reflecting with meticulous care the style of hospitality of Princess d’Ardia Caracciola née Mary Purcell-Fitzgerald (1908 - 1968), the last member of the Fitzgerald family to live in Waterford Castle, the family home since 1160.

The staff are friendly and welcoming, even the pianist raises a hand of welcome in the handsome and atmospheric dining room which, with its richly panelled interior, makes a magnificent setting for Michael’s outstanding food.

A visit here is a treat by any standards – and where you will always be welcome to ‘Just Ask’.

* Michael Quinn has started a cookery blog which is gathering quite a following at the moment, click here to read all about it.

SAMPLE MENUS

WATERFORD CASTLE - MENU COVER PAGE 2010

Dear Guest,

As Executive Chef at Waterford Castle Hotel, I source the finest produce of the region. Our Meat comes from O’ Flynn’s butchers, Vegetables are organically grown by Tom Cleary of Wexford, our fish is sourced in Dunmore East & Kilmore Quay, Cheese is made by local artisan producers.

I hope you savour the fine foods of the region and the complimenting service in this elegant dining room.

Michael Quinn


WATERFORD CASTLE - DECEMBER DINNER MENU 2010

Table d’hôte Menu


Wild Rabbit Tart, Tea Smoked Loin, Carrot Puree & Grain Mustard Jus

Martin Simpson Shrimp Risotto, Tarragon, Parmesan Shavings & Lobster Oil

French Country Terrine, Red Onion Marmalade, Cornichon Dressing & Toasted Sour Dough

Seared Kilmore Quay Scallops, Cauliflower Puree, Boudain & Garlic Jus

Pan-fried Wild Wood Pigeon Breast, Pickled Cabbage, Muscat Jelly & Salted Hazelnuts

Whipped Ardsallagh Goats Cheese, White Truffle, Pinenuts and Oven Dried Tomatoes

*****
Celeriac & Harricot Bean Soup
Or
Blood Orange Sorbet

*****

Roast Skeaghanore Duck Breast, Jerusalem Artichoke Purée, Foie Gras Ballotine, Duck Rillet, & Jus

Roast Haunch of Wild Wicklow Venison, Individual Loin Wellington, Spinach, Parsnip & Beetroot Puree

Chargrilled Fillet of O’Flynn’s Aged Beef, Forest Mushrooms, Onion Mousseline, Turnip Fondant & Cep Cream

Pan-fried Monkfish with Buttered Savoy Cabbage, Gubeen Bacon, Smoked Haddock Croquette & White Truffle Veloute

Roast Cod, Braized Lentil du Puy, Root Vegetables, Mussel & Saffron Cream

Wild Mushroom Tart with White Onion Purée & Beurre Blanc Served with Pomme Puree and Tom Cleary’s Broccoli With Almond Butter

€ 65.00 per person plus 10% Service Charge

Side Orders
French Fries € 4.00
Side Salad € 4.00
Sautéed Onions € 4.00

Eurotoques Ireland – European Community of Chefs Promoting Local Sourcing – Protecting Culinary Heritage


December Early Bird Menu

Smoked Sally Barnes Haddock Risotto, Lemon, Tarragon & Parmesan Shavings

Whipped Ardsallagh Goats Cheese, White Truffle, Pinenuts and Oven Dried Tomatoes

Curried Parsnip Soup with Coriander Cream

*****

Chargrilled Sirloin of O’Flynn’s Aged Beef, Forest Mushrooms, Onion Mousseline & Cep Cream

Pan Fried Cod, Buttered Savoy Cabbage, Gubeen Bacon with Mussel Cream

Wild Mushroom Tart with White Onion Purée & Beurre Blanc Served with Champ Potato & Tom Cleary’s Broccoli

*****
Chocolate & Almond Brownie, Berry Syrup with Vanilla Ice-Cream

Apple & Brandy Crème Brulée with Sable Biscuits

Waterford Castle Blaa Pudding, with White Chocolate, Rum & Raisin Ice Cream

******

Tea or Coffee

€33.00 per person plus 10 % Service Charge

Side Orders

French Fries € 4.00
Side Salad € 4.00
Sautéed Onions € 4.00
Eurotoques Ireland – European Community of Chefs Promoting Local Sourcing – Protecting Culinary Heritage



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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.

Just Ask Resturant of the Month for February - Oscars Seafood Bistro, Galway

The “Just Ask!” Restaurant of the Month winner for February is Oscars Seafood Bistro, Galway

Just a couple of minutes’ walk across the bridge and away from the bustle of Galway’s Spanish Arch area, this theatrical restaurant was set up by husband and wife team Michael O’Meara and Sinead Hughes in 2000.

Since then it has earned a loyal following of diners who love Michael’s originality and verve – and who appreciate that this Euro-Toques chef’s adventurous cooking is always based on the best of local ingredients.

Menus at Oscars offer a wide range of dishes that invariably amaze and delight, with the common denominator that they are based on local seasonal foods as far as possible.

Michael is proud to credit his chosen suppliers – currently in dishes ranging from starters such as Clare Island salmon tartare; crisp potato skins “Oscar’s style" (with Collerans of Galway bacon and Killeen Cheese, made near Portumna, Co Galway); and Barbecued Collerans pork ribs – to mains like roast chump of Conemara lamb; free range Irish chicken stuffed with local goat’s cheese and McGeough’s air dried ham; or ‘market seafood catch’: “You never know what seafood will be best on the day, so at Oscars we will always have a selection of seafood specials available which depends on what’s best at market.”

An impressive roll call of suppliers includes two ACBI (Associated Craft Butchers of Ireland) members, Collerans Butchers of Galway and McGeough’s of Oughterard, the famous Connemara butchers/speciality meats producers; fish comes from Gannet Fishmongers (who source most of their fish locally from the Galway and Aran Fishermen's Co-op in Rossaveal); vegetables are mainly supplied by Beechlawn Organic Farm (Padraig Fahy and Ùna Ni Bhroin’s National Organic Demonstration Farm at Ballinasloe, www.beechlawnfarm.org) and free range eggs are from local Galway supplier, Ernie’s.

Michael O’Meara also visits both the Moycullen and Galway farmers’ markets to take advantage of the best possible seasonal ingredients – and regularly supports some outstanding local products, including Killeen Cheese (CAIS member Marion Roeleveld’s gouda-style cheese, made near Portumna; www.irishcheese.ie) and the multi-award winning Clare Island organic salmon (www.marineharvest.com), which is widely regarded as Ireland’s best alternative to wild salmon.

Michael O’Meara adds, “We hold full records on all our meat sourcing (beef is Irish Hereford Society); the free range chicken can originate from different farms in order to obtain a consistent supply (Just Ask on the night) but they will always be Irish.”

Michael O’Meara’s personality and wide-ranging interests add a lot to the pleasure of a visit to Oscars, which is a friendly place where good service goes hand-in-hand with exciting food and an inventive interior.

He was one of the local Euro-Toques chefs (members of the non-elitist international chefs’ organisation dedicated to safeguarding culinary heritage) who got together to celebrate the food of the area - and the very successful Volvo Ocean Race stopover a couple of years ago - in a DIY recipe book, The Galway Ingredient.

Teagasc gave some welcome support, but it was produced on a tight budget and the standard was a credit to all, notably the editor, Gerry Galvin (former chef-patron of the famous Moycullen restaurant Drimcong House, now a food writer, consultant chef and poet) and Michael O’Meara, who is as handy with a camera as a set of knives (www.foodandwinephotography.com).

The ten contributing chefs gave widely varying recipes using local ingredients, and Micheal O’Meara’s evocative images conveyed a real sense of place (Limited availability from local tourist offices).

SAMPLE MENU

Oscars Starter selection board €16.50
A tasting selection of six tapas style dishes which may include Barbeque tenderloin pork ribs, Clare Island salmon tartar, seafood terrine, prawn pakora, green chilli chicken wings and seafood croquettes, which serves two

Lamb sweetbread beignets €9.50
With Japanese Panko crumbs, fried until golden and served with homemade organic relish

Local seafood croquettes €7.90
A selection of today’s catch, bonded with potato, leek and dill weed coated with Ballybrado organic oatmeal and gently fried, served with a lime and French tarragon Aioli

Clare Island Salmon Tartare €9.50
Clare Island salmon diced and bonded with scallions, lemon and wasabi, served with sour dough crisp bread and a fresh yogurt and cucumber mousse

Crisp potato skins ‘Oscar’s style’€8.50
With Collerans of Galway bacon crisped on the BBQ, bonded with Killeen Galway cheese and flavoured with organic mint

Tiger prawns sautéed in garlic and lemon butter €9.50
Plump prawns are rubbed with fresh garlic and lightly salted, quick fried in butter, infused with lemon and Italian parsley and served with basil marinated tomato salad

½ dozen Pacific oysters €10.50

Barbequed Collerans pork ribs €8.50
Lightly cured tenderloin ribs, cooked to order on the BBQ, basted with our smoked Spanish paprika barbeque sauce.

Organic seasonal soup of the night €5.50

Seafood soup €7.50

Red basil water-ice €4.50

----

Grilled Supreme of Clare Island salmon with dillisk potatoes €19.50
Served with tonight’s vegetables and a yellow pepper sauce

Monkfish €25.00
With Chorizo Sauté potato, seasonal greens, tarragon and pistachio pesto

Fish and chips of the day €14.50
Using and Indian style pakora batter, served with Morris piper chips accompanied with sun dried tomato and caper mayonnaise, our fish is sourced from a number of fishermen and fishmongers in Galway and we will often have a selection of fish if the catch is good

Crab claw and prawn melt €25.00
Prawns and crab claws are poached in a white wine sauce, served on champ with local Killeen cheese melted on top

Fish Pie €15.50
A rich creamy pie made from the freshest catch, hand-picked by our chefs daily

Prawn & Chilli Samble €25.00
Tiger and Dublin bay prawns are marinated with garlic & olive oil, finished with a Malaysian style selection of vegetables in a coconut and chilli sauce, Thai jasmine rice

Market seafood catch; You never know what seafood will be best on the day so at Oscars we will always have a selection of seafood specials available which depends on what’s best at market.

Roast Chump of Connemara lamb €25.00
Local lamb, roasted with traditional Irish herbs and sliced potato, served with wild crab apple jelly

Free range Irish chicken stuffed with Local goat’s cheese and McGeough’s Air dried ham €19.50
Served with champ and local vegetables

Prime aged Irish Hereford Society Sirloin steak 9oz €23.50
With creamy mashed potato and garnished with crispy onion rings, served with a mushroom peppercorn sauce

Rabbit Saddle €24.50
Stuffed with apricot and plum and roasted with root vegetables, served with champ.

Indonesian style vegetable curry €16.00
A selection of vegetables & fresh soya beans cooked in an infusion of spiced coconut milk. Infused with lime leaf, coriander and saffron and served with Thai Jasmine rice

A selection of seasonal vegetables €4.00
Organic tossed leaf salad €3.50
Sauté mushrooms €4.00
Sauté onion €4.00
Onion rings €3.50
French fries €3.50
Mashed potato €3.90


Suppliers: Collerans Butchers, Gannet fish mongers, Beechlawn Organic farm, Killeen cheese, Clare Island salmon, Irish Hereford society beef, Galway free range eggs, Ernie’s, McGeough’s of Oughterard,We also visit both the Moycullen and Galway market to take advantage of the best possible seasonal ingredients

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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.

Just Ask Resturant of the Month for March - Jacques French Bistro, Wexford Town

The “Just Ask!” Restaurant of the Month winner for March is Jacques French Bistro, Wexford Town

As more and more Irish chefs take pride in introducing customers to the foods of their locality, it is especially gratifying to find chefs who have chosen to make Ireland their home expressing the same confidence - while also bringing their own cuisine to the Irish people.

Euro-Toques member Jacques Carrera is one such trailblazer: already well known in Ireland from his time at several top Dublin restaurants, including Pearl Brasserie and La Mère Zou, this chef from Avignon now has his own very successful restaurant, Jacques French Bistro at Greenacres, in Wexford Town.

Popular for its friendly combination of informality and professionalism, as well as good food, an exceptional choice of wines and long hours (try the classic French pastries with morning coffee!), Jacques Bistro is known for the simple rustic cooking of Provence – and for Jacques Carrera’s commitment to seeking out the very best of fresh local Irish produce for his traditional French cuisine.

While some typically French products such as olive oil, Toulouse sausage or a speciality cheese such as Reblochon may be necessary for the authenticity of the cuisine, it is clear from his seasonally-led menus that Jacques has embraced the local food culture with enthusiasm – and he loves nothing better than sharing information with his customers.

Jacques has many plots and plans to involve customers with the good things they see on their plates. As well as brief references to produce and suppliers on the menu (given in French and English, so space is limited), Jacques first set up a folder which is available for any customer to read and gives comprehensive information on suppliers, sourcing, origin of meat, traceability and even staff hygiene certificates. Then he decided to allocate a full page at the back of the menu to information about local foods, and to create a dedicated page on their website with the same content and links.

Next he is planning to add images of local farms and farmers, and recipes too.

Meanwhile, Jacques Bistro has a great project coming up for the St Patrick Day celebrations (which include the annual ‘sky fest’ which is being held in Wexford this year), when they will have “An Irish day for Irish product”, with a Barbecue attended by their local suppliers who will bring samples of their products.

Set up with gazebos like a French outdoor market, customers purchase their lunch tickets and then go to the stand and eat, or order from the restaurant.

It’s a novel idea and a fun way to introduce diners to suppliers such as local butchers Noel and Ritchie Doyle; Ballycross Apples of Bridgetown (“their juice is hugely popular in both the bistro and the Greenacres shop”); Wexford potato supplier, John Fortune, and Anna Zuegal of Killinick, who supplies organic vegetables; several local cheesemakers; Featherbed Farm ice cream, of Oylegate – and craft beers and stout (Copper Coast Red Ale, Helvick Gold Blonde Ale and Black Rock Irish Stout) made by Dungarvan Brewing Company just over the border in Co Waterford.

SAMPLE MENU

St Patrick`s Day & Sky Fest Festival
16th 17th 18th March 2011

B.B.Q Menu €29
(including a glass of wine or stout)

- Ballyhack Oysters and Steamed Mussels Mariniere

- Smoked Salmon & Greenacres brown bread
(James Meyler Fish Co Wexford)

- Homebrewed Stout and Red Ale
(Dungarvan Beer Co Wexford)

----------------------

- Grilled Wexford Spring Lamb Chop.

- Pork Sausage or Beef Burger or Irish Chicken
(Ritchie Doyle Butcher Co Wexford)

- Organic Salads and Crudités Selection
(Anna Zugel, Killinick)

- Baked Potatoes and Chips
(John Fortune, Co Wexford)

---------------------

- Farmhouse Irish Cheeses Selection & St Tola,
Greenacres red or white Bordeaux.
(Clare, Co Wexford) + (Pallas Foods)

- Jacques French Crêpes with Ice Cream
(Featherbed Company, Co Wexford)

--------------------

- Ballycross Farm Selected Juice
(Ballycross Farm, Co Wexford)

- Coffee and tea

also available for take away(Fintan Java)

Please note that our salads and herbs are organic and, whenever possible, we purchase our ingredients from local producers. Our meat is guaranteed Irish. Fish and seafood are purchased daily. For further details on our producers and suppliers please ask or consult our Customer Information folder at the counter.

Chef de cuisine: Jacques Carrera

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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.

Just Ask Restaurant of the Month for April - Farmgate Cafe Cork City

The “Just Ask!” Restaurant of the Month winner for April is Farmgate Café in Cork City

Since opening in 1994 – well before most restaurateurs in Ireland thought it might be popular or profitable to focus on local produce and traditional dishes – Kay Harte’s café above the English Market has epitomised everything that is best about simple, wholesome, fresh Irish food that has travelled as short a distance as possible to reach the plates of their happy customers. And, as virtually all ingredients are purchased from the market downstairs daily or from other trusted suppliers nearby, it doesn't come much fresher or more local than this.

And nobody explains the ethos better than Kay Harte herself so, in her own words:

“Situated in the oldest Market in Ireland, centuries old traditional, seasonal, regional, even 'forgotten' foods are at the core of the Farmgate ethos, forming a visible link between the menu and the wonderful array of produce downstairs.

This allows Farmgate Café to provide a uniquely Irish eating experience both reflecting and (we hope) playing a small role in a vibrant Irish food culture truly embracing how good indigenous ingredients and food products are.

Farmgate Café only uses beef, lamb, chicken, eggs and vegetables produced in Ireland. We work closely, therefore, with our fellow market traders, as well as an array of local and regional producers to bring simple but wonderful Irish food to the table. We use certified organic in some instances, but, likewise, we place great value on the high quality, sustainable production systems of our trusted suppliers.

So, against the backdrop of a bustling market, freshly shucked oysters are brought straight to the dining room table from the fish stall downstairs (it is worth the wait!). Cork cheese-makers deliver directly to the market and the café.

Our meat, locally reared, comes from trusted craft butchers in the market. Our honey is from West Cork, and our salad leaves come from two organic farms also in West Cork. Embracing a simple, strongly regional and uncomplicated menu, our food is locally produced, then cooked and presented simply. See details on the supplier section of our website”

It simply doesn’t get clearer or more genuine than that: Farmgate Café sums up all that Just Ask is about – and then some.


SAMPLE MENU

BIACHLÁR LÓN
FARMGATE CAFÉ


IASC

Irish Catch (see blackboard)

Farmgate Chowder €7

Old Millbank Smoked Organic Salmon €12.50
Mixed leaf salad, oven roast tomato, beetroot pickle and dill crème fraïche

Rock Oysters 3 for €5 / 6 for €10 / 12 for €17
Freshly shucked from O’Connell’s downstairs


FEOIL

Irish Lamb Stew Local jacket potatoes €13

Lamb’s Liver & Bacon Local potatoes & fresh vegetables €13.50

Tripe & Onions Drisheen (optional) & local jacket potatoes €10.50

Grilled Lemon & Thyme Free-Range Chicken Local potatoes & fresh vegetables €13.50

Market Butcher’s Sausages Champ, onion gravy & bacon €12.50

Shepherd’s Pie (beef) Vegetables €13


CÍSTE NEAMH-MHILIS & SAILÉADÍ

Savoury Tart Mixed organic green leaf salad (see blackboard) €13

Farmgate Salad Bowl (changes – please ask your server) €13

Grilled Free-range Chicken Salad €13
Cumin and coriander marinated chicken, roast tomato, toasted seeds & mixed leaves

Grilled Ardsallagh Goat’s Cheese Salad Mixed leaf salad with honey & walnuts €13

* We can provide gluten free dishes upon request

Farmgate Café uses beef, lamb, vegetables, dairy products, honey, free-range chicken and eggs produced in Ireland: we source all our ingredients from the Market downstairs, and from local, Regional producers. Our wine list is small, from Europe and chosen to compliment our food. We offer a selection of wines by the glass, carafe and bottle. We have Murphy’s Stout and Heineken on draft – both brewed in Cork.


BAIN TAITNEAMH AS DO BHÉILE AGUS GO RAIBH MAITH AGAT AS DO CHUSTAIMÉIREACHT



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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.

Just Ask Restaurant of the Month for May - Ashford Castle Co Mayo

The “Just Ask!” Restaurant of the Month winner for May is Ashford Castle, Cong, Co Mayo

There is nowhere like Ashford Castle - and, thanks to an exceptionally talented and dedicated team headed up by Executive Head Chef, Stefan Matz, in the kitchen and Maître d’ Robert Bowe front of house, the dining experience matches up to the magnificent backdrop.

Since joining the team in 2003, Stefan has worked wonders with gentle modernisation of menus, which still offer classical fine dining in keeping with the surroundings but the choice now also includes more contemporary dishes, which has introduced a lighter tone.

Stefan Matz oversees the cooking for all the food at Ashford Castle – including informal menus for The Drawing Room, Cullen’s @ the Cottage (in the grounds) and Cullen’s @ the Dungeon, as well as the formal George V Dining Room - and he also has an executive role at the g hotel, Ashford Castle’s stylish modern sister hotel in Galway city.

But, while there is welcome variation in the style and price range, the constant theme underpinning every aspect of Chef Matz’s work has always been a passion for the wild and artisan foods of the region, and his menus are an eloquent tribute to the produce of this beautiful area, notably its wonderful fresh seafood and Connemara lamb.

In the George V Dining Room, a full page at the front of the menu is allocated to introducing all of the food suppliers to Ashford Castle; while there is little space for detail on the Table d’Hôte Menu that follows (priced as a four course meal, but also with each dish individually priced to allow for à la carte selection if preferred), there is a sprinkling of respected names among the delicious dishes offered – each of which is paired with a suggested wine, available by the glass or the bottle.

When it comes to the informal – and more contemporary - Cullen’s menus, diners are treated to a more intimate and descriptive style, which invites the visitor to ask questions about the producers who are named on every dish (and listed at the end). Where is the Connemara Smokehouse, for example, and who are these people - James McGeough who makes the magnificent artisan meat produce, for example, Helen Duane of the ‘hand picked crabmeat’ and Paul Keane who supplies fresh goats cheese?

Well trained and interested staff like nothing better than to chat to guests about each and every ingredient named, which sets the food in context and makes a wonderfully evocative culinary introduction to the region for visitors.

While there may be a hint of artistic licence to the Ashford Castle motto ‘Excellence since 1228’, there’s no questioning the excellence offered today, and every time food is served in this magnificent place it showcases the produce of the area with pride.

SAMPLE MENUS

George V Dining Room
Dinner Menu

Full Four Course Table d’Hote Menu
Choice of Dessert from our Dessert Menu, Tea & Coffee with Petit Fours €68
All dishes are also available priced A la Carte
Please refer to prices featured in brackets

Starters:

Ashford Castle Caesar Salad (€13.00)
Air Dried Pork and Parmesan Shavings

Pouilly - Fuisse, Joseph Drouhin, 2008, € 14.00 per gls, €55.00 per btl

Carpaccio of Yellow Fin Tuna (€18.00)
Baked Tuna Loin, Connemara Smoked Tuna and Horseradish Crisps

Croix des Vents, Chardonnay, 2009, € 10.00 per gls, € 40.00 per btl

Confit of Irish Pheasant (€15.00)
Apricot Crumble, Warm Potato Dressing and Organic Leaves

Clairault, Chardonnay, Margaret River, 2007, € 12.50 per gls, €50.00 per btl

Soufflé of Bluebell Falls Goats Cheese (€15.00)
On Apple Infused Beetroot

Chateau d’Angles, Terroir de la Clape, 2009, € 10.00 per gls, €40.00 per btl

Seared Scallops (€18.00)
Creamy Seafood Barley, Caramelised Pears and Fresh Basil

Originel, Sauvignon Blanc, 2008 € 10.00 per gls, €40.00 per btl

Tossed Winter Leaves (€13.00)
Extra Virgin Organic Olive Oil, Selected Vinegars, Toasted Seeds and Dried Fruits

Tour De La Roche, Touraine, Sauvignon Blanc, 2009, € 10.00 per gls, €40.00 per btl

Duck Foie Gras (€21.00)
Pan Fried, Gateau, Chilled Mousse with Apples, Figs and Port Jelly

Chateau d’Angles, Terroir de la Clape, 2009, € 10.00 per gls, €40.00 per btl


Soups and Sorbets:

Cream of Smoked Gubbeen Cheese Soup (€9.00)
Fried Parsley & Oatmeal Biscuits

Chicken Consommé (€9.00)
Scented with Port & Truffles

Cream of Prawn Bisque Soup (€12.00)
Seared Monkfish Cheek, Connemara Whiskey Foam

Sorbet of Pear & Rocket (€9.00)


Main Courses:

Meats:

Medallion of Irish Beef Fillet (€ 32.00)
Stuffing of Girolles Mushrooms and Apple & Lemon Thyme Scented Potatoes

Originel, Merlot, Organically Grown, 2008, € 10.00 per gls, €40.00 per btl

Roast Rack of Co. Mayo Lamb (€ 29.00)
With Braised Lamb Shoulder on Sweet Potato

Chateau La Bertrande, Premieres Cotes de Bordeaux, 2006, € 15.00 per gls, € 60.00 per btl

Roast Loin of Irish Venison (€ 29.00)
Broth of Cranberries and Crisp Potatoes

Originel, Merlot, Organically Grown, 2008, € 10.00 per gls, €40.00 per btl

Roast of the Day: Roast Free Range Irish Chicken (€ 27.00)
Fresh Basil Stuffing and Vegetable Gateaux
Served from Our Carving Trolley

Croix des Vents, Cabernet Sauvignon, 2009 € 12.50 per gls, €50.00 per btl


Fish:

Fillet of Turbot (€ 29.00)
Crust of Winter Fruits and Risotto of Fresh Herbs

Tour De La Roche, Touraine, Sauvignon Blanc, 2009, € 10.00 per gls, €40.00 per btl

Crisp Fillet of Wild Sea Bass (€ 31.00)
Caramelized White Onions and Red Wine Butter Sauce

Pouilly – Fuisse, Joseph Drouhin, 2008, € 14.00 per gls, €55.00 per btl


Vegetarian:

Buckwheat and Cream Cheese Ravioli (€ 25.00)
Caramelised Chestnuts and Sweet Pepper Relish

Thomas Barton Reserve, Graves, 2007, € 12.50 per gls, €50.00 per btl


Food Suppliers to Ashford Castle

Artisan Meat Products, Meat and Poultry

Connemara Fine Foods by James Mc Geough, Oughterard, Co. Galway
Nealle Fresh Foods, Nealle, Co. Mayo
Western Brand, Ballyhaunis, Co. Mayo

Dairy Products and Irish Cheeses

Arrabawn Dairies, Ballinasloe, Co. Galway
Claremorris Free-range Eggs, Claremorris, Co. Mayo
Paul Keane, Ennis, Co. Clare
Traditional Cheese, Galway

Dry and Speciality Foods

BWG Group, Claremorris, Co. Mayo
Pallas Foods, Newcastle West

Fish and Seafood

Connemara Smokehouse, Ballyconneely, Co. Galway
Duanes Seafood, Galway
Gannet Fishmonger, Galway
Galway Bay Seafoods, Galway

Fruit and Vegetables

Curleys, Galway
Frank Burke & Sons, Galway
Stephen Goud, Headford, Co. Galway


We kindly ask the Gentlemen to honour the elegance of the George V Dining Room by wearing Jacket & Tie for dinner


CULLEN'S AT THE DUNGEON

Starters:

Bowl of mussels from the West Coast € 9.00
Cooked in New Zealand Sauvignon Blanc and finished with rocket pesto

James Mc Geough’s artisan meat produce € 12.00
Homemade pickled cucumber and cauliflower

Cream of butternut squash soup with crisp shallot confit € 6.50
Handful of hot and cold oyster preparations from the Galway Bay € 14.00

Crisp Boxty potato € 9.00
Stuffed with oxtail in Guinness and cheddar sauce

Grissini of smoked organic salmon from the Connemara Smokehouse € 14.00
Lemon, red onion and chives custard

Cullen’s famous seafood chowder of freshly cooked fish and shellfish € 8.00

Savoury crème brulle of Helen Duane’s hand picked crabmeat € 13.50
Velvet crab bisque and tomato & butter sorbet

Cullen’s starter platter € 11.50 per person
Selection of some of Galway’s best produce for the table to share

Salads:

Paul Keane’s crumbled fresh goats cheese € 9.50
Green olives, soft tomatoes, organic leaves, aged balsamic vinegar

Warm winter salad € 10.50
Local prawn tails sautéed with crisp vegetables and micro leaves

The smoked chicken Caesar salad, a must have on the menu € 9.50


Mains:

Seared Irish scallops with Irish pork belly € 24.00
Creamed celeriac, melted pears and maple syrup butter

Fish ‘n chips € 17.00
Truffled fillet of cod in beer batter, minted peas and tartar sauce

Lobster & seafood pie € 22.50
The best from the West Coast, topped with creamed potatoes

Roast monk tail fillets € 21.00
Sautéed garlic prawns, tagliatelli, crispy dried local beef

Local free range chicken breast € 18.00
Shitake mushroom & risotto cake, rosemary foam

Irish rib eye steak € 26.00
Shallot & mustard crusted, baby potato wedges and Shiraz jus

Braised thick slices of local lamb shank € 18.50
Olive oil & rosemary champ, marinated green beans

Strips of Irish beef fillet € 22.50
Deep Fried Irish Brie, Cranberry Chutney and Cream Sauce of Parsley

Pumpkin seed pancakes € 14.50
Melted organic Mossfield Gouda cheese, roasted winter vegetables, fried parsley

Side Orders: € 3.50
Garlic & goats cheese potatoes, chunky chips, rocket pesto grilled vegetables

Prices are Subject to 15% Service Charge

Suppliers to Cullen’s @ the Cottage

James Mc Geough, Oughterard, Co. Galway; Frank Burke, Galway City; Stephen Goud, Headford; Galway Bay Seafoods, Galway Gannet Fishmonger, Galway; Curleys, Galway; Pallas Foods, Newcastle West; Duane’s Fish Shop, Co. Galway; Arrabawn Dairies, Co. Galway


----------


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.

Insider View - On Being Optimistic

Despite everything that has happened here recently, Lucy Madden finds many reasons for optimism in Ireland today.

A friend of mine views the world through a prism of joy and optimism; how I wish I was more like her. My inclinations are closer to Nancy Astor’s dictum “If you can’t think of anything good to say about anyone, come and sit next to me.” But in spite of this penchant for embracing the negative, certain recent events have combined to light a little flame of hope in this weary heart. Dammit, things are on the up.

A month or so ago a man walked up to our front door and offered to work in our garden. Yes, it really happened. What is more he didn’t want to be paid for the three days he was offering. He explained that he was on a government scheme to reintroduce people back into the work place and, unable to get paid employment in a garden, he was availing of social welfare in exchange for labour.

This dynamo, equipped with all his own tools, set to work in a manner redolent of shock and awe, cutting swathes through abandoned shrubbery, despatching docks and brambles and cleaning out sheds with a military thoroughness. Oh the difference a little help can make.

We can now contemplate putting up the ‘Garden Open’ signs and are discussing plans for a Tea Shop and if things go well and we can attract enough visitors, we should be able to offer our dynamo a more permanent, and paid job. But in truth our bit of good fortune is really only a temporary solution; the underlying rules of economics still persist.

Garden visiting has been identified as one of the most compelling of tourist attractions, but only if the gardens are maintained in pristine condition. Sadly in Ireland the footfall is so low that there is little hope for most to cover the cost of maintenance and as a consequence, many of the best gardens, including some which were restored in the 1990s under the Great Gardens of Ireland restoration scheme are now closed and no doubt in many the jungle is re-encroaching.

What a waste; an imaginative State sponsored training scheme for amenity workers could at a stroke help maintain a national asset, add greatly to our portfolio of much needed day visitor attractions and teach a new generation the joys and skills of gardening and landscape management.

It must be remembered that even though many rural gardens are barely viable, the garden visitor will leave much needed revenue with local accommodation providers, restaurants and hostelries. All a bit of a no-brainer wouldn’t you think?

One new restoration that is up and thriving is the new Great Western Greenway that runs from Westport to Achill in Co. Mayo. The disused railway line has been transformed with imagination and presumably at not great expense into a cycling and walking track that transports the traveller into a world of beauty and at the same time safety from the perils of the automobile.

Below the track sparkles Clew Bay with its magical islands across to a view of Croagh Patrick. On a good day the dullest spirit can’t fail to be lifted. I say this is the Ireland we can project to the world; let others do the shopping malls, wellness centres and spas. In spite of everything we do still have our glorious landscape, an identifiable and unique culture and an extraordinary literary heritage.

It’s no surprise to me that Ireland was voted the number one tourist destination in a poll carried out among global travel agents, although when I mention this to others the news is greeted with a cynical chortling. But reasons to be cheerful, too, must include Trevor White’s initiative ‘City of a Thousand Welcomes’, a scheme to link up Dubliners with tourists that taps in to the image of Ireland as a friendly and hospitable place to visit.

Yes, I know, more cynical chortling, but this friendliness is not just a perception but a reality attested to recently by three groups of visitors to our house who ventured into unknown countryside to trace their roots. Each family returned, overwhelmed by the kindness of local people helping them to find their ancestors.

As one said: “I don’t know of any other country where people would give up so much time to help a stranger.” With the impending visits of Barack Obama and Queen Elizabeth, a spotlight will briefly shine on this island that may negate some of the shameful goings-on of recent years.

The kindness of strangers, fresh air and fun; who needs more?

---

Together with her husband Johnny, Lucy Madden runs their magnificent 18th century mansion, Hilton Park, Clones, Co Monaghan as a country house which is open to private guests, groups, small weddings and conferences. The restored formal gardens are also open by arrangement. Lucy is a keen organic gardener and also a member of the Irish Food Writers Guild.

Just Ask Restaurant of the Month for June - Avoca Garden Cafe at Mount Usher Gardens

The “Just Ask!” Restaurant of the Month winner for June is The Avoca Garden Café at Mount Usher Gardens, Ashford, Co Wicklow

Widely acknowledged among the great gardens of the world, Mount Usher Gardens are very easily accessible just half an hour from Dublin with the main entrance in the centre of Ashford village.

Planted in the Robinsonian (informal) manner in the mid nineteenth century, with The River Vartry as their central feature, this garden of Eden treats visitors to a series of glorious prospects and a magnificent collection of trees, plants and shrubs in sylvan settings throughout the 20 acre site.

Since 1980 Mount Usher has been owned by the Jay family, who continue to live here, but the stewardship of these wonderful gardens was taken on by the Pratt family of Avoca several years ago – and, along with careful management of the gardens, they brought their reputation for good food and added a new dimension to the property, as a destination lunch stop for visitors to this scenic area, or travellers passing through on the N11.

The Head Chef at the charming Avoca Garden Café is Andrew Holmes, a young chef who is committed to using as much local and Irish artisan produce as he can. This is reflected in menus which change with the seasons and showcase a wide range of local producers, as well as observing the fundamental principle of traceability in a general sourcing statement. (“All our beef, chicken, lamb, pork & eggs are 100% Irish origin & sourced from members of Quality Assurance Schemes & local suppliers.”)

All of the meat and poultry comes from Ashford butcher, Niall Dowling, fish is supplied by Beshoffs of Howth, County Dublin, and Andrew is fortunate to have some of the country’s best producers nearby, many of them organic.

For eggs, for example, he looks no further than Martha & Gary Crocker’s organic farm, which is only down the road, and he works closely with growers like Marc Michel of Kilpedder (spring onions, aubergines, cucumbers); Gold River Farm, Aughrim (potatoes and leaves); Ann Kuntz of Kilcoole (tomatoes and courgettes); Keoghs Fruit Farm in Enniskerry (rhubarb); and Sweetbank Farm at Newcastle, who supply cherries, raspberries, strawberries.

John & Bernie Hempenstall’s wonderful Wicklow Blue will always be among the range of Irish farmhouse cheeses offered and, while there is huge emphasis on homemade food – notably the bread, cakes and pastries, which are baked daily by Avoca – it is a great compliment to Bernie Burke of Tara, Co Meath, that she has been selected to supply the famously delicious ice cream she makes with the creamy milk of the family’s Jersey cows – apple crumble is a favourite...

The new menu just brought in for early summer features all the great bakes that Avoca is renowned for, of course, and the must-have classic dishes such as Avoca fish pie (organic salmon, smoked haddock & cod in a creamy dill sauce with mashed potato, mixed leaves & charred lemon).

But it also celebrates the freshness of the season, with drinks like homemade lemonade and prosecco with raspberries, starters such as Poached & smoked salmon rillettes with hickory & dill mayonnaise and sourdough crostini, main courses that include wild garlic from the gardens and side dishes like Chargrilled new season asparagus with shaved Parmesan

The Wicklow Gardens Festival (www.visitwicklow.ie/gardens) runs from June 11th to 20th this year and includes not only guided tours of Mount Usher and a diverse collection of about thirty other gorgeous gardens to visit, but also activities, some of them unexpected – anyone for singing (or poetry, or even knitting!) at Gorse Hill, or Tea & Tunes on the terrace at Huntingbrook?

And no prizes for guessing where the most popular lunch destination will be.


SAMPLE MENUS

The Avoca Garden Café at Mount Usher Gardens

Early Summer Menu

Aperitif

Jug of homemade lemonade €5.95 still / €7.95 sparkling

Prosecco with raspberries €7.00


Starters

Soup of the day with Avoca breads €5.95

Poached & smoked salmon rillettes with hickory & dill mayonnaise and sourdough crostini €8.50

Avoca duck liver pâté with pistachio, apricot & port, charred olive bread, cornichons & spiced apple chutney €7.95

Ground Wicklow lamb with warm spices, hummus, crème fraîche & pita €8.95


Salads

Glazed Five-Mile town goats cheese & red pepper salad with bulgur wheat, mung bean & lentil shoots, Mount.Usher wild garlic & rocket and red pepper vinaigrette €7.95 starter €12.50 main

Superfood salad of charred asparagus, broccoli, peas, quinoa, bulgur wheat, flax seeds, tomberries, red cabbage & alfalfa with toasted sesame & poppy seed dressing
€7.95 starter €14.50 main

Chargrilled Jerusalem artichoke salad with toasted hazelnuts, watercress, rocket, aged Parmesan & hazelnut vinaigrette €5.95 starter €10.95 main

Antipasti platter
Charcuterie, tapenade, hummus, tomato pesto, olives, cornichons & toasted olive bread
(vegetarian antipasti also available) €16.95


Mains

Medallions of monkfish in herbed panko breadcrumbs, asparagus, peas, spinach, sorrel, Mount Usher wild garlic, butterbeans & vermouth cream with basil & lime vinaigrette €16.95

Warm, maple-glazed Ummera smoked duck breast salad with mixed leaves, Seville orange, spice-roasted pecans and black pepper & maple glaze €14.95

Mount Usher braised beef & coconut sukka curry with basmati & red rice
toasted naan, raita, smoked cashew nuts and peach & cardamom chutney €15.50
(vegetarian curry also available with sweet potato, chickpeas & cauliflower) €13.95

Avoca fish pie; organic salmon, smoked haddock & cod in a creamy dill sauce with mashed potato, mixed leaves & charred lemon €14.95

Beef burger in a crusty bap with marinated beef tomato, organic rocket,  chunky chips & aioli €14.95

Pasta of the day €14.95 (V)

Side dishes

Rocket & Parmesan salad with Avoca honey & mustard dressing €3.95

Mashed creamed potato €3.95

Chargrilled new season asparagus with shaved Parmesan€3.95

Chunky chips with garlic aioli €4.50

If you have any allergies please tell a member of staff.

Local and National Produce used in Avoca Restaurant, Ashford
Meat and Poultry Niall Dowling, Ashford
Fruit and Vegetables including: Potatoes and Leaves Gold River Farm, Aughrim
Tomatoes and Courgettes Ann Kuntz, Kilcoole
Spring Onions, Aubergines, Cucumber Marc Michel, Kilpedder
Cherries, raspberries, strawberries Sweetbank Farm, Newcastle
Rhubarb Keoghs Fruit Farm, Enniskerry
Cheeses, various Irish Cheeses including: Wicklow Blue John & Bernie Hempenstall
Ice cream Bernie Burke, Tara
Fish Beshoffs, Howth
Bread, Cakes and Pastries Baked daily by Avoca
Eggs Martha & Gary Crocker



----------


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.

Just Ask Restaurant of the Month for July - Richys Restaurant Clonakilty Co Cork

The “Just Ask!” Restaurant of the Month winner for July is Richy's Restaurant in Clonakilty Co Cork

When everyone heads off on the annual pilgrimage to West Cork in July, many of those in the know will make a point of dropping into this relaxed and atmospheric family-friendly restaurant in Clonakilty.

Here, since 2002, Euro-Toques chef and Good Food Ireland member, Richy Virahsawmy, and his team have specialised in showcasing the freshest and best that this exceptionally well-endowed area has to offer, in a wide range of dishes that are all – including bread, desserts and salad dressings - prepared in an open kitchen for everyone to see.

Menus include an imaginative à la carte that not only offers a great choice of interesting dishes, but is also exceptionally informative. How often, for example, do you come across a menu that not only names the origins of key ingredients in each dish and credits their valued local suppliers at the end, but also lists some of the foods that are in season at the time – and even gives a glossary to explain some of the less usual ingredients and cooking terms. (Just the kind of information that will settle many a dinner table family argument: hands up who knows what nonpareil – literally ‘without equal’ - capers are?)

The shorter menus – a more casual lunch menu, the 2/3 course set dinner menus and a lovely ‘real food’ children’s mini-menu offering healthy choices – give less detail but there is an equally strong sense of locality and freshness, and all menus have symbols giving important nutritional information for coeliacs (cf – coeliac friendly), vegetarian (v) and nut intolerance (n – contains nuts).

And the Richys website, richysbarandbistro.com, is a mine of information too, giving news, details of cookery classes (off season), recipes (many of them from Richy’s cookbook, available on the site, and including a recipe of the month), and details of the suppliers (including a supplier of the month).

“Our menus change seasonally” says Richy, “Being in West Cork we are spoiled with wonderful artisan producers such as Ummera Smoked Products from whom we have smoked duck breast; Edward Twomey's famous Clonakilty black pudding; Devoy's Organic Farm vegetables and fruit and Dave Bushby's wonderful Rosscarbery strawberries to name but a few!”


SAMPLE MENU

A la carte menu
(Early summer)

STARTERS

Soup of the day v €4.95

Sally Barnes Woodcock cold-smoked herrings, marinated cucumber and cherry vine tomato salad, grated horseradish cf €7.95

Confit Barbary Duck Leg, oriental spices, crisp vegetable salad,

Panang dressing cf €9.50

Breaded Bantry Bay mussels, nonpareils capers and lemon aioli €8.95

Salad of caramelized goat’s cheese, green beans, red onion, lime pickle v,cf €8.95


MAINS

Seared calves liver, champ potatoes, red onion confit, crispy pancetta cf €24.95

Shannon Vale breast of chicken and mash on a roast root vegetables with thyme and honey, cauliflower tempura and cauliflower puree cf – without the tempura €17.95

Richy’s Mauritian beef curry, basmati rice, flatbread and poppadom cf – without flatbread Recommended with Tiger Beer €17.95

Pan roast Atlantic cod, summer vegetable caponata, mash, tempura of fennel, lemon emulsion cf-without tempura €22.95

Braised Ballyburden pork belly, Clonakilty black pudding mash, sautéed greens and caramelized apples, Madeira jus €22.50

Prime Irish Angus 7oz Sirloin or 8oz Fillet of Beef, fondant potato, caramelized shallots, aubergine caviar, vine tomato cf €21.50/ €24.50

Semi sundried tomato risotto, tempura of vegetables v,cf-without tempura €15.95

Penne pasta with sautéed chicken and mushrooms in a white wine, tarragon and cream sauce €16.95


SALADS Starter €9.50 Main €15.95

Grilled goat’s cheese salad, cherry vine tomato dressing, crispy streaky bacon cf, v – without bacon

Richy’s grilled chicken Caesar salad, parmesan croutons and marinated anchovies cf – without croutons

Warm chicken, streaky bacon and avocado salad, caramelized walnut and orange dressing, crisp apple cf, n


SIDE ORDERS

Cheesy nachos with salsa, guacamole, jalapeños and sour cream cf,v €8.95

Side of House Chips or Mash cf,v €3.95 Fondant potato €2.95

Side Salad cf,v €3.95

Mixed Vegetables cf,v €3.95

Mixed Olives cf,v €4.50

Garlic Bread v €3.50

Garlic Bread with Cheese v €3.95

cf: coeliac friendly v: vegetarian n: contains nuts


DESSERTS

Polenta citrus drizzle cake, clotted cream, candied oranges cf €6.50

Elderflower panna cotta, rhubarb compote cf €6.50

Dark chocolate and hazelnut brownie, vanilla bean ice cream n €6.50

Cheese board; Ardagh wine cheddar, Cooleeney farm house cheese,

Wicklow blue and Milleens €9.95 With a glass of port €13.50

Rosscarbery strawberry ice cream or Mauritian vanilla bean ice cream

Butterscotch sauce, chocolate or berry sauce cf €4.95 for kids €2.95

Summer Sorbet cf Ask your server for today’s selection €3.95


GLOSSARY

Aubergine caviar Classic Provençal spread made from grilled aubergine, olives, garlic, lemon juice and olive oil.

Nonpareil Capers are a miniature variety of the classic caper, a pickled flower bud from caper bush.

Caponata dressing made from, capers, olives, courgette, aubergine, peppers, anchovies bound on tomato sauce.

Confit generic French term for several kinds of preserve. The term describes various kinds of food that have been immersed in a substance for both flavour and preservation.

Compote this word denotes a preparation of fresh or dried fruit cooked in a thick or thin syrup and flavoured, or not, with various aromatics, such as vanilla, cloves etc.

Panang a type of Thai curry sauce, milder than other curries, flavours of honey, ginger, sesame, chilli and lime.

Aioli aioli- mayonnaise dressing infused with garlic.

Pancetta is Italian bacon, typically salt cured and seasoned with such spices as nutmeg, fennel, peppercorns, dried ground hot peppers and garlic, then dried for at least three months. Associated with Italy, pancetta
varies by region. It is also produced broadly in Spain.

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set.

Champ is a deceptively simple dish of mashed potatoes and spring onions (scallions).

Fondant potato barrel shaped potato cooked in vegetable or chicken stock, creamy inside and somewhat crispy outside.

Polenta is made with ground yellow or white cornmeal (ground maize).When boiled; polenta has a smooth, creamy texture due to the gelatinisation of starch in the grain, Gluten free.

Tempura is a classic Japanese dish of deep fried battered vegetables or seafood.


IN SEASON

Elderflowers Beans Rhubarb Apples Cauliflower Spinach
Herring MackerEl Turbot
Lamb Venison Wood pigeon

LOCAL SUPPLIERS

Blue Bell Falls – Co Clare

D. Bushby Strawberries – Rosscarbery

Devoy’s Farm – Rosscarbery Shellfish De La Mer – Castletownbere

Eddy Twomey Butcher – Clonakilty Shannon Vale Poultry – Clonakilty

Sally Barnes Woodcock Smoked Products – Union Hall Bantry Bay Sea Food – Bantry

Ummera Smoked Products – Timoleague Bally Burden Butchery – Ballincollig

Parties of eight or more are subject to service charge of 10%, one bill per table.

As a member of Good Food Ireland we are committed to prioritising the core indigenous ingredients of Irish cuisine and promoting local and artisan food producers. Our chef/proprietor Richy Virahsawmy is a member of Euro-toques – the European Community of Chefs and Cooks – and is committed to sourcing locally and supporting small food producers wherever possible.

----------


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.

Just Ask Restaurant of the Month for August - The Box Tree Stepaside Dublin 18

The “Just Ask!” Restaurant of the Month winner for August is The Box Tree Stepaside Dublin 18

Tucked away in Stepaside village, near Leopardstown race course, ‘The Box Tree by Eamonn O’Reilly’ is the latest venture by one of Ireland’s foremost chefs, whose city centre restaurants – the fine dining destination, One Pico, and its more casual sister, Bleu Café Bistro - have a well-earned reputation for consistently good, ingredients-led cooking.

Easy to spot with its smartly canopied frontage and crisply trimmed box trees flanking the entrance, The Box Tree sets the right tone for relaxed dining from the outset with its classy, gently contemporary, interior and well-designed lighting – with some light fittings featuring antlers, a reminder that the Wicklow Hills are close by, and a link with menus that may offer specialities such as Wicklow Blue cheese and, in season, local Glenmalure venison.

Choosing ingredients with impeccable provenance has always provided the foundation for Eamonn O’Reilly’s classical cooking, and it is a philosophy shared by Nick Woollard - who was the opening head chef and had worked with O’Reilly before. Together they produced a range of magnificent menus here, which make for wonderful reading as each dish seems more tempting than the last.

Listed suppliers of excellent Irish speciality foods include Gold River Farm (Aughrim, Co Wicklow), Hicks butchers, the renowned Kettyle meats of Fermanagh and Sheridans cheeses - and fresh produce grown nearby in Kiltiernan is dropped in by Eamonn each morning on his way in to One Pico.

Also, through a delightfully old-fashioned and practical barter scheme, some local producers supply small quantities of free range organic eggs and vegetables in exchange for meals and drinks.

Local vegetables really do star (unusual enough to merit special mention) and, although there are many other good things to choose from, including excellent fish, the big speciality is beef, notably Hicks 30-day dry-aged Hereford Rib Eye, which is served as an updated classic with chunky triple cooked chips, onion confit and béarnaise.

The value offered is keen for the high quality of the food, and the range of attractively-priced menus is carefully structured to give customer-friendly options of balanced one- or two-course meals (with small supplements for a few specialities) or à la carte choices.

All menus sing with pride of place and it is especially pleasing to find provenance given an equal footing on the ‘value’ menus – and, particularly, the bar menu at the adjoining pub, The Wild Boar, (thewildboar.ie), which offers a more casual setting in which to enjoy good food from the same kitchen.

Great cooking of the very best ingredients, a good buzz and professional service, stylish surroundings and genuine value for money all combine to make this a special place.

SAMPLE MENUS

A la carte menu
(Early summer)
THE BOX TREE

Kir 5.75 - Prosecco 7.00 - Kir Royal 7.50

(Prosecco & Creme de Cassis)

Starters

Salad of Buffalo Mozzarella, Vine Cherry Tomatoes, Rocket & Basil, Pine Nuts & Toasted Croutes 8.50

Seared King Scallops & Boudin Noir, Pomme Mousseline & Horseradish Cream 11.90

Salad of Beetroot & Ardsallagh Goats Cheese Mousse, Candied Walnuts, Baby Leaves 7.50

Foie Gras Parfait, Anjou Pear & Vanilla Puree, Lime Jam, Crisp Gingerbread, Warm Brioche 10.95
(Recommended Glass of Coteaux du Layon 7.25)

Castletown Bere Crab Creme Brulee, Pickled Cucumber & Ginger Salad, Melba Toast 7.95

Old Spot Ham Hock Terrine, Caper & Gherkin Mayonnaise, Apple Chutney 7.50

New Season Norfolk Asparagus, Poached Hens Egg, Hollandaise 8.95

Cauliflower Soup with Smoked Haddock 6.50

Mains

Tart Tatin of Clonakilty Black Pudding, Local Caramelised Apples & Cashel Blue 14.95

Butter Roast Fermanagh Chicken, Spring Onion Rosti, Spinach, Wild Mushroom Cream 18.95

Pan Fried Sea Bream, Black Olive, Sweet Pepper, Fresh Basil & Saffron Aioli 21.95

21 day Hicks Dry Aged Fillet of Beef, Spinach, Blue Cheese Ravioli & Red Wine Jus 24.95

Crispy Duck Confit, Carrot & Star Anise Puree, Sauteed Spinach & Seville Orange Jus 19.50

Roast Atlantic Cod, Creamed Potato, Vermouth Cream, Peas & Crisp Alsace Bacon 21.00

30 day Dry Aged Rib Eye, Hand Cut Chips, Cassis Onions, Bearnaise Sauce 22.95

Risotto of Broad beans and Morels with Crispy Fried Hens Egg 16.95

Vegetables & Potatoes 2.95 each

Glazed Carrots - Mash - Fries
Broccoli Hollandaise - Jersey Royals
where possible all our vegetables come from gold river farm in Aughrim or local allotments

A 10% service charge will be added to parties of 8 or more


Dessert

The Box Tree Ice Creams & Sorbet 6.95

Creme Brulee & Shortbread Biscuit 6.95

Sautemes, Chateau Roumeu 8.50 glass

Locally Grown Rhubarb with Custard, Rhubarb Sorbet 6.95
Coteaux du Layon 7.25 glass

Hot Chocolate Fondant, Creme Anglaise, Orange Chocolate Ice Cream 8.50 (allow 12 minutes)

The StumpJump "Sticky Chardonay''6.00 glass

Pavlova with Vanilla Cream, Berry Compote 6.95

Vanilla Cheese Cake with Mango Jelly, Mango Sorbet 6.95

Sautemes, Chateau Roumieu 8.50 glass

Wicklow Strawberry Mille Feuille, Strawberry Ice Cream 7.95

Cheese

(Choice of 3 €11.00)
Served with Homemade Chutney, Figs, Crackers & Bread

Coteaux du Layon 7.25 glass
Krohn 2005 L.B. V 7.25 glass

St Maure de Touraine
Brie Lescure
Wicklow Blue Brie
Milleens
Comte

Suppliers;

Mourne Seafood, - Vanilla Venture, - Organic Allotments in Kilternan & Enniskerry, - La Rousse Foods,
Irish Hereford & Black Angus Beef: Hicks Farm, Maurice Kettyle , - Hanlons Fishmonger, - Wild Irish Game,-
Gold River Farm Aughrim, - Breads/Cakes & Ice Creams by Lorraine, Tina & Chris Our Bakers & Pastry Chefs
Where possible all our hens eggs come from locals who we offer vouchers for dinner in return for the produce

A 10% service charge will be added to parties of 8 or more


THE BOX TREE

EARLY BIRD MENU
2 Courses 19.95

(Available All Night Monday & Tuesday 5-lOpm)
(or Early Dinner Wednesday, Thursday, Friday & Saturday 5-6.45pm)

Cauliflower Soup with Smoked Haddock

Salad Beetroots & Ardsallagh Goats Cheese, Candied Walnuts

Salad of Buffalo Mozzarella, Vine Cherry Tomatoes, Rocket & Basil, Pine Nuts & Toasted Croutes

'Old Spot' Ham Hock Terrine, Caper & Gherkin Mayonnaise, Apple Chutney

Shrimp Cocktail, 3.95 extra

Castletown Bere Crab Creme Brulee, Pickled Cucumber & Ginger Salad, Melba Toast

Tart of Clonakilty Black Pudding, Local Caramelised Apples, Cashel Blue


Pan Fried Organic Salmon Fillet, Potato Mousseline, Vermouth Cream, Peas & Black Bacon

Butter Roasted Fermanagh Chicken, Spring Onion Rosti, Spinach, Wild Mushroom Cream

Risotto of Broadbeans and Morels with Crispy Fried Local Hens Egg

Hick Dry Aged Rib Eye, Triple Cooked Hand Cut Chips, Cassis Onions, Bearnaise (5.95 extra)

21 day Hicks Dry Aged Fillet of Beef, Spinach, Blue Cheese Ravioli & Red Wine Jus (8.95extra)

Vegetables & Potatoes 2.95 each

Summer Buttered Carrots, - Mash, - Fries - Broccoli Hollandaise - Jersey Royals Herb Butter

where possible all our vegetables come from gold river farm in Aughrim or local allotments


Locally Grown Rhubarb with Custard, Rhubarb Sorbet 5.95

The Box Tree Ice Creams & Sorbet 5.95

Creme Brulee & Shortbread Biscuit 5.95

Pavlova Berry Compote 5.95

Hot Chocolate Fondant, Creme Anglaise, Orange Chocolate Ice Cream 8.50 (allow 12 minutes)
(3.00 extra)

Our Suppliers

Fruit & Veg: Gold City, Gold River Farm, Local Kilternan Allotments.

Meats: Hicks, Maurice Kettyle

Seafood: Morans, Hanlons

Speciality: La Rousse Foods, Vanilla Venture

Produce Sheridans

A 10% service charge will be added to Parties of 8 or more


THE WILD BOAR
PUB

Lunch Special €10

(Available Monday to Saturday 12-5pm)

Soup & Sandwich or Soup & Salad from the following:

Crab & Avocado on Our Multi Seed Brown Bread

Ham Hock Terrine, Sauce Gribiche & Crusty Bread

Open Prawn Sandwich Served on our Guinness bread

Baby Caesar Salad, Crisp Pancetta & Shaved Parmesan

Cream Tea €5.00

Our Homemade Fruit Scone with Our Own Jam & Fresh Cream served with Tea or Coffee

Small Plates

Mug of Today's Soup & Our Own Bread 5.50

Crispy Fried Chicken Wings, Blue Cheese Dip 8.50

Shrimp Cocktail with Guinness Bread 9.50

Casdetown Bere Crab Creme Brulee, Pickled Cucumber & Ginger Salad, Melba Toast 7.95

New Season Asparagus, Poached Hens Egg, Hollandaise 8.95

Caesar Salad, Crisp Pancetta & Shaved Parmesan 8.95/12.95

Platters & Cheese

Old Spot Ham Hock Terrine, Caper & Cornichon Mayonnaise 7.50

Terrine of Foie Gras Parfait, Anjou Pear Puree, Lime Jam, Warm Brioche 10.90

Selection of Irish Artisan Cheese with Fig & Crackers - large 14.90 / small 10.90

Mains

‘The Wild Boar' B.L.T with French Fries 9.95

Kettyle Bangers & Mash, Caramelised Onions, Mustard & Shallot Gravy, Bearnaise 12.50

Rib Burger, Tomato Relish, Mayo, Ralph Haslams Mossfield Cheese, French Fries 12.90 (allow 15 mins)

Hicks 30 day Dry Aged Rib Eye, Hand Cut Chips, Spinach, Onion Confit, Sauce Bearnaise 18.50

Today's Pie (see blackboard)

Sides 2.95 each
Glazed Carrots - Skinny Fries - Broccoli! Hollandaise

where possible all our vegetables come from gold river farm aughrim or local allotments

Desserts & Cakes

Pavlova with Vanilla Whipped Cream & Berry Compote 5.50

Vanilla Cheese Cake with Mango Jelly, Mango Sorbet 5.50

Baileys Ice Cream with Caramelised Brown Bread 5.50

Creme Brulee & Shortbread Biscuit 5.50


Our Suppliers

Salad Leaves, Fruit & Vegetables: Gold City, Gold River Farm, Local Kilternan Allotments.

Dry Aged Meats & Free Range Poultry: Hicks Foods, Maurice Kettyle, Fermanagh Free Range Chickens

Seafood: Mournes Kilkeel, Hanlons Fishmongers,

Speciality: La Rousse Foods, Vanilla Venture, Sheridans,

All Our Jams, Chutneys, Ketchups & Breads Are Homemade and Available For Sale at €5 each


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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.

Harvest Dinners

Full on kitchen gardening has been a new experience for thousands of allotment virgins this last couple of years, and it’s a fair bet that a good few are wondering what on earth to do with all this sudden abundance of food.

There are quite a few things you can do with excess fruit and vegetables, and some of them could make you money. Not a lot, perhaps, but probably enough to pay for the seeds and sundries you’ll need to get going again for next season – and, now that the gardening bug has bitten, how could you not be thinking how much better you’ll do everything next year?

You can give surplus produce away of course, if you don’t need the money – perhaps in exchange for someone keeping an eye on things from time to time when you have to be away. Or local shops are usually pleased to have garden produce, and customers love the idea that it’s come from close by – there shouldn’t be any pressure to provide regular amounts and you’ll get something for it; and the small amounts involved will be an education if you’ve never thought much about how much (little) farmers are paid.

Or you might band together with other allotment growers and take a stall at a farmers’ market, which you could take turns to attend; this could be fun, and you might even branch out into other produce – home baking, say– when the fresh fruit and veg is in shorter supply.

Then there’s the sensible option of preserving the harvest in various ways for use over the winter: freezing is often easiest (but not suitable for all products), and then there are all the more traditional options including bottling, pickling, making jams and chutneys etc – all very satisfying if you have time, and lovely to have handy through the year for small presents as well as your own use.

And then you can simply be a bit more imaginative about what you cook, and extend your repertoire of everyday dishes to make sure they use up loads of that lovely produce that you’ve sown, and tended and harvested so carefully...

If inspiration is needed, the highly regarded Irish-born London-based cookery writer, Diana Henry, has plenty of suggestions for ‘good food made from the plentiful, the seasonal and the leftover’ in her book Food From Plenty (Mitchell Beazley, 320pp, hardback stg£20).

Having twice been named UK Guild of Food Writers’ Cookery Writers of the Year, she has her finger firmly on the pulse of current culinary trends and, particularly, has a very sure sense of style.

If you need to be convinced that the age of poshed-up food is over, just take a look at the rustic styling of Jonathan Lovekin’s photography; the food is plainly delicious but, with splashes and spills and used cutlery and fruit stones all over the place, it’s like a home kitchen on speed.

Anyway, it’s all about the pleasure of enjoying good food without waste, eating seasonally, caring about food “in a more thoughtful way that will in turn increase the goodness we receive from it” - and being more resourceful.

You’ll find over 300 wide-ranging and very do-able dishes with influences from all over the globe, including a lot of succulent slow-roasted meats and other delicious cost-conscious dishes that can suit varying occasions.

The following dishes are right in season now, and use up lots of home-grown or inexpensive locally grown produce.


Tomato and basil tart

“Large, scarlet, fragrant with basil, this is a gorgeous tart and, in terms of cooking, is not much more than an assembly job. Do make sure your tomatoes are finely sliced or they won’t become cooked through and slightly caramelised in the cooking time.”

Serves 6

Click for more



Kaye korma curry

“Use this as a blueprint for a mild vegetable curry, with whatever is abundant. I sometimes make it with aubergines, courgettes, or squash, and don’t always add beans or peas. It is very good-tempered and reheats well.”

Serves 4

Click for more




Plums with red wine and rosemary

“Based on an idea from the wonderful Italian food writer Anna del Conte in her book Food From an Italian Kitchen. Rosemary in plum compote is fabulous, and it’s good with poached pears, too.”

Serves 6

Click for recipe

Just Ask Restaurant of the Month for September - Gorman's Clifftop House & Restaurant

The “Just Ask!” Restaurant of the Month winner for September is Gorman's Clifftop House & Restaurant, Dingle Peninsula, Co Kerry

Beautifully situated near Smerwick Harbour on the Slea Head scenic drive and Dingle Way walking route, Sile and Vincent Gorman’s guesthouse is, as they say themselves "just a great place to relax and unwind".

It’s a lovely place to stay, at any time of year, and the Gormans are knowledgeable and helpful hosts, advising guests on everything they need to know in the area – even lending a guide book and ordnance survey map to everyone during their stay.

But Gorman's is not just a great place to be based when exploring this stunningly beautiful and interesting area, it’s also a great food destination.

Residents get a treat that would set you up for the day every morning for a start, when an excellent buffet is served, with hot dishes cooked to order, and then there are delicious dinners to look forward to in the evening.

The restaurant is open to non-residents, which gives it a bit of a buzz and, with large windows commanding superb sea views, it is a wonderful place to enjoy Vincent Gorman’s good cooking.

Although the menu isn’t long, it gives a good choice for a small restaurant perched on a clifftop on the far western tip of Ireland - and, more importantly, it is a menu with heart, which introduces guests to the life of the area through the local foods.

And some of those foods are very local indeed – the Gormans have developed their own organic garden, which is quite an achievement in this location, and it supplies the kitchen with salads, seasonal vegetables and some fruit.

Most other produce has little further to travel, with a great range of fish and seafood coming just up the road from Dingle town (and some from small harbours closer by), and the local black pudding from the famous butchers Ashes in Annascaul.

Beef comes from a little further afield as Vincent seeks it out especially from The Irish Hereford Prime, marketing group of The Irish Hereford Breeders Society, but lamb will be the local Kerry mountain lamb, known for its leanness and the special, slightly salty, herbal flavour that it gets from grazing on the cliffs and mountains beside the sea.

The cooking is excellent, and all the little extras are homemade too – breads and potato cakes, for example, and the green tomato chutney that’s served with the Irish farmhouse cheeses.

This a very satisfying place to visit and guests get a lot of enjoyment from Vincent and Sile’s hospitality and the pleasure that they take in introducing people to the area, and showcasing its delicious foods.

SAMPLE MENUS

Tigh Ui Ghormain
4 Star Country House & Restaurant
Glaise Bheag, Ballydavid,
Dingle Peninsula, Co Kerry

Fine Dining In Spectacular Surroundings 15 mins From Dingle

MENU - BIA CHLAR

Dinner €37.50- 2 courses €29.50

Reservations: 066 915 5162

Member of:-
Good Food Ireland
Seafood Circle
Bridgestone Good Food Guide
And More.............

Le Tosnu - Starters

Carrot and Courgette Soup

Sunflower Seed and Cashew Nut Paté With Avocado and Oat cakes, Leaves from our Garden

Annascaul Black Pudding, Traditional Potato Cakes Glazed Apples & Grainy Mustard Sauce

Locally smoked Organic Irish Salmon, Tossed Salad Leaves and Horseradish Cream

Tipperary Brie Toasties With Tossed Salad Leave Balsamic Vinaigrette


Pnomh Chursa - Main Course

Striploin of Prime Irish Hereford Steak, Mushroom & Brandy Sauce

Gorman's Dingle Bay Prawns Stir fried with small pieces of vegetables, herbs and garlic to flavour, white wine reduced into the sauce and a touch of cream to finish.

Duo of Fresh Organic Irish Salmon and Monk (or make it a trio and add some Prawns), Dill Cream Sauce

Chicken Tagine, Preserved Lemons and Green Olives, Cous Cous and Side Salad

Baked Stuffed Portabello Mushrooms with Peppers and Cous Cous Side Salad and New Potatoes


Milseoga - Desserts

Rhubarb and Walnut Crumble Vanilla Ice Cream and Whipped Cream

Vanilla Panna Cotta Toffee Sauce and Shortbread Biscuit

Hazelnut and Blueberry Tart Orange Sauce

Chocolate Nemesis Raspberry Sauce and Chocolate Ice Cream

Irish Farmhouse Cheeses Homemade Green Tomato Chutney and Oatcakes


Pot of Organic, Fair-trade Coffee €2.75
French Press

Pot of Organic Fair-trade Tea / Herbal Teas €2.25

Irish, Bailey's or Calypso Coffee € 5.75

Glass Of LVB Port €6.50 Glass of Tawny Port € 8.50

Glass Of Dessert Wine - Montbazillac - € 8.50

Suppliers:

• Cooleeney Tipperary Brie from Jim and Breda Maher
• Gorman's Own Sunflower Seed and Cashew Nut Pate
• Soup Homemade on the premises
• Black Pudding From Ashes in Annascaul
• Potato Cakes Homemade on the premises
• Salad Leaves, Rhubarb and Beetroot from our Garden
• Organic Irish Salmon from de Brun lasc Teo, Dingle.
• Steaks from The Irish Hereford Prime, marketing group of The Irish Hereford Breeders Society
• Prawns from de Brún lasc Teo. Dingle
• Fresh Monk Fish from Ó Cathain Teo. Dingle.
• Salmon farmed Irish Organic Salmon from Ó Catháin Teo,
• Free Range Irish Chicken Breasts - Dunnes Stores

JUST ASK' Scheme Sponsored By Bord Bia
All Food Prepared Freshly in our kitchen.
Salad and Veg from our Garden
Homemade Breads, Cakes and Desserts
Local fish and seafood, Irish Hereford Beef, Kerry Lamb.
Annascaul Black Pudding, Lispole Eggs, Dingle Peninsula Cheese.......
Organic and Fair Trade Wines/Teas and Coffees
'LET'S ALL ASK'


----------

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.

Insider View - On Causing Offence

Sister number one has caused unpardonable offence to sister number two by referring to her work chairing an arts organisation as a ‘piddling little job’. This is a slight that will resurface over the years and none of its sting will lessen.

The contemptuous dismissal of another’s modus vivendi is an affront on so many levels; one’s years of toil, experience, reputation all erased in a few words. The pain will linger.

People like ourselves who have turned a family home into – and what can we call it? – a guest house, a dinner, bed and breakfast, a small hotel or a home stay, as they say in India – are familiar with this kind of attitude. “Are you still running your little bed and breakfast?” we get asked, with emphasis on the ‘little’. And if I sound defensive on the matter, it’s because we take our ‘little’ business very, very seriously. Even if others don’t.

And they don’t. This year has seen what has previously been a trickle of family and friends who visit turn into a flood. This must have a lot to do with the state of the economy, and loved ones that are normally to be found in the summer far away on a beach in the Med, instead pitch up on our doorstep with dogs, babies, even grandparents in tow.

Cots, golf clubs, Wellingtons, remnants of the picnic are off-loaded into our hall, and there they stay, never mind that we are expecting a paying visitor to arrive any moment, while the non-paying guests shriek with the rituals of reunion and the joys of anticipating their holiday.

No lip service is paid to the notion that this familial hall is our place of work, that the carpet on the stairs must be free of dog hairs and that the windows that little Felix is presently daubing with his baby fingers have just been cleaned.

As the relatives disperse themselves into every corner of our house, the doorbell will ring to announce the arrival of a guest of the paying variety, and that is when we once again wish family and friends could try to understand the commitment we must give to the strangers who throw in their lot with us. Instead, “I can give you a hand with the breakfasts /beds/garden” we are told when loved ones want to spend their holidays with us.

They don’t, of course, and the only help we want is for them not to be there in the first place. Turn the notion on its head, and imagine for a moment if we were to turn up at their places of work, say a dental surgery, or a bank, or an office with the same attitude; how would they feel? “I can give a hand with the teeth polishing, the mortgage applications, go through the filing cabinets” I could cry, “Let me help you with your piddling little job!”

The long hours and the diversity of activities that necessarily are involved in running a small family hospitality business are under-estimated by those on the outside. There are no hours when you are not on call, no moments when you can slut around in tracksuit bottoms and hair rollers, give yourself up to a radio play or a long telephone conversation.

Forget about an afternoon nap, the doorbell will ring just as the first wave of sleep encompasses; perhaps the French have it right where small establishments firmly shut their doors at 2pm and hang out a notice saying ‘closed till 5pm or even 6’. Nor, I’m afraid, dear relative, does anyone who has just waved goodnight to the last retiring guest, want then to sit up into the night listening to family gossip. Oblivion is all that we want after a day at the coal face.

Then there are the perils of the local wedding. These seem to occur with monotonous regularity. The parents of the bride are, of course, your close friends and ask months before the event, if you would mind putting up some of the guests? At time of committing, it all seems rather a good idea with unworthy thoughts (“this can be in lieu of a wedding present”) springing to mind.

Fast-forward to the actual event and, having turned away a houseful of guests of the paying variety, late morning finds your house taken over by exhausted and hung-over youths gasping for coffee and fry-ups. There is an empty vodka bottle instead of fresh flowers in the hall. Cigarette stubs have gathered around the front door. A little pile of vomit may later reveal itself. Someone is playing Lady Gaga. It is at this moment that the door bell rings and an Inspector calls...

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Together with her husband Johnny & family, Lucy Madden runs their magnificent 18th century mansion, Hilton Park, Clones, Co Monaghan as a country house which is open to private guests, groups, small weddings and conferences. The restored formal gardens are also open by arrangement. Lucy is a keen organic gardener and also a member of the Irish Food Writers Guild.

Just Ask Restaurant of the Month for October - Tankardstown House

The “Just Ask!” Restaurant of the Month winner for October is Tankardstown House, Slane, Co Meath

Since buying Tankardstown House in 2002, Trish and Brian Conroy have restored and renovated this lovely period property near Slane with consideration and taste – and, thanks to their efforts, it also stands proud once again on the parkland that belonged to the original estate.

Whether for a short break, a family occasion, a meal or just a light bite and a browse around the garden and gift shop, this Blue Book property is well worth a special visit.  Good food was always at the heart of the Tankardstown philosophy and it wasn’t long before Trish and Brian opened up buildings around a garden area at the rear, to provide not one but two restaurants...

The Bistro came first, a smart casual restaurant and bar in a characterful series of former outbuildings, with outdoor seating for fine weather; delicious, stylishly simple food is served here.

And then the fine dining Brabazon Restaurant followed in summer 2009. Although mainly a new build you would never guess it - the old cow shed was the starting point and, like everything else at Tankardstown, it has been built and finished with exquisite taste. The style is sophisticated rustic, with an open fire for winter and, for warmer days, a garden accessed by elegant French doors.

The setting is special and the cooking and service are excellent, but what makes the Tankardstown experience stand out is the attention given to sourcing the best in-season local produce.

They are fortunate in having easy access to the great ingredients that this area is renowned for, notably top quality meat from animals fed on the lush pastures of Co Meath, and fresh fish and seafood from nearby Clogherhead.

They also grow as much as possible in their own walled garden – and, recently, their own hens and ducks also supply free range eggs.

Dishes on the menus in both the Bistro and Brabazon restaurant are generously sprinkled with the names of local and speciality foods and suppliers – Lough Neagh eel, local butcher Peter Callaghan’s black pudding and beef, Boyne Pastures gouda style cheese – but the really interesting feature is the detailed suppliers list on the back of their menus, which tells the story of the foods they use.

SAMPLE MENU: Brabazon Restaurant

We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are

Adelle Davis

At Brabazon, we are committed to using the freshest quality ingredients in preparing our dishes to ensure a tempting, tasty and unforgettable culinary experience for you. We endeavour to use as many locally sourced seasonal ingredients as possible from our trusted suppliers. Our organic free-range eggs are supplied courtesy of Tankardstown’s hens while our walled garden, managed by Donal, provides the perfect space for cultivating a variety of salad leaves, vegetables, herbs and fruits which are used to create many of our dishes. By using the best ingredients and preparing them in varied ways, we think you’ll taste the difference.

Bainigí taitneamh as bhur mbéile!

Starters

Tankardstown Fish Soup, Wild sea trout, Lough Neagh smoked eel, monkfish and clams, rouille and croutons €10.00

Pressed Duck Terrine Confit leg, gizzard and smoked breast, rhubarb gel, red choucroute, peppered fig and puff pastry €9.00

Seared Dundalk Bay Scallops Peter Callaghans’ black pudding with roast bone marrow, coral powder, cauliflower, puréed and soused €10.00

Breast of Locally Shot Pigeon Pickled girolles and wet garlic aioli, leek and hazelnut boudin €8.00

Ballotine of Ardsallagh Goats Cheese (v) Beetroot from the garden, champagne soaked raisins, candid walnuts and rye crackers €9.00

Wild Rabbit Scotch Egg, Pea and broad bean salad, spiced carrot mayonnaise €9.00

Locally Smoked Mackerel Patê Elderflower jelly, pickled gooseberries, wholemeal Melba toast €8.50


MAIN COURSE

Roast Rump of Lough Erne Lamb Boxty potato, peas and carrots, vinegar jus and confit lamb breast €25.50

35 Day Dry Aged Rib Eye Steak Roast field mushroom, slow cooked shallot and green peppercorn sauce, rosemary fries, tarragon fritter €24.00

Fillet of Wild Halibut Ratté potatoes, clams & monkfish cheek, braised oxtail, peas and samphire, chicken and tomato consommé €28.00

Assiette of Pork Glazed cheek, sticky rib and crispy trotter, pressed potato, black pudding, pig head terrine and young vegetables from the garden €24.00

Baked Fillet of Atlantic Hake Warm potato salad, Annagassan crab and lobster, saffron water vinaigrette, lobster and pernod sauce €24.00

Breast of Free Range Chicken, Poach Grill Roast chicken leg croquette, boulangère potato and buttered scallion, turnip purée €22.00

Fillet of Beef from Brandon Murrays’ Farm, Tullyallen Sautéed morels and sweetbreads, Charlotte potatoes and broad beans€29.50

Beetroot Risotto (v) Horseradish foam, beetroot gelée, radish shavings and Boyne Pastures Gouda €18.00


Side Orders all €4.00 (v)

House Salad
Baby Potatoes with Herb Butter
Vegetables from the Garden (changes daily)
Skinny Fries with Rosemary Salt
Creamed Potatoes


Kitchen Garden

This is a place that is all about the walled garden.... everything is driven by the gardener and forager – they grow and find the food – the chef then makes the menu.

The menus will change by the minute depending upon what the forager turns up with or what our kitchen gardener Donal deems to be in perfect condition. Home grown with clarity of flavour, true to the seasons and influenced by the forest – these are the drivers of our food style.

What we can’t grow or source ourselves comes from the following suppliers:

Terry Butterly, Annagassan Co Louth

Terry has been a local fisherman for the past 35 years. He is recognised for his special interest in conservation and the service he provides in keeping chefs informed about the seasonality and availability of fish. Terry Butterly oak-smokes quite possibly the finest salmon in Ireland, he also provides us with fresh seafood, including live lobsters

Seamus Dunne Clogherhead, Co Louth

Dunne’s is a family-run business. Seamus is a local Clogherhead fish supplier, buying mostly from Bay boats that come into Clogherhead and Kilkeel. The shellfish they supply is both wild and from well-managed and sustainable fisheries. Any other fish that they buy also comes from sustainable fisheries.

Nicholas Lynch Seafood supplier, Ashbourne Co Meath

Nicholas proudly boasts of a great heritage in fishing! His father came from Clifden and his mother from Inismeáin! In business for more that 25 years, his focus is no middleman. Nicholas buys directly from 5 boats landing on the East Coast.

Callaghan Butcher’s, Ardee Co Louth

Call it old fashioned, but Peter Callaghan is the fourth generation of craft butcher in a family where traditional methods are a way of life. This combination of traditional methods and new ideas has been winning awards – Callaghan’s Black and White Puddings are both All Ireland Gold Medalists at the National Great Taste Awards.
If it is Wednesday morning and you are looking for Peter Callaghan, don’t bother trying his family butcher shop in Ardee. He will be out visiting local farms, cherry picking the highest quality lamb and grass-fed Hereford and Angus beef. After he finds what he wants, he dry ages it in the traditional way, 21 – 28 days, on the bone – to get the very best flavour and succulence.

Brendan Guinan – micro herbs & speciality vegetables

This is a one-man-band operation…Brendan saw an opportunity in 2010 to produce quality Irish food at reasonable prices direct to local chefs and has not looked back since!
Specialising in micro herbs and speciality vegetables such as baby carrots, baby leaf spinach and white turnips, he has found demand way outstripping supply. Head Chef Richard Luckey works closely with Brendan to create menus with organic and seasonal produce.

Sheridan’s Cheese mongers

Sheridans Cheesemongers is run by Kevin Sheridan, Seamus Sheridan and Fiona Corbett. The company was founded in 1995, when Seamus and Kevin started selling Irish farmhouse cheeses at the Galway market. Shortly afterwards they opened a shop in Galway with Irish farmhouse cheeses piled from floor to ceiling.  Since their first foray in to the world of cheese from a small market stall, they have expanded their business to include a total of four retail outlets, 11 market stalls. Their base is in converted railway building premises at Carnaross, Co Meath, where we get our supplies for Tankardstown.

They are passionately committed to sourcing highest quality artisan products and forging links directly with the food producers. The close relationships they have with their suppliers are of the utmost importance to the ethos of the company. Many of the farmhouse cheeses and foods are handmade locally in Ireland. They stock a list too long to print of Irish farmhouse cheeses, featuring the likes of Durrus, Clonmore, Coolea and Cooleeney Raw Milk Cheese. They put a lot of effort into ensuring that our cheeses reach us at optimum levels of ripeness and maturity.

Burkes Farm Ice Cream
On their farm at Carbalton, near Tara, Bernie and John Burke have been producing ice cream from their herd of Jersey cows, since 2006. Since then, their Burke Farm Jersey Ice Cream has won many awards for its great flavours and quality. Their story has been featured on RTE, TV3 and in numerous national and local newspaper articles.

ALL OUR MEAT AND POULTRY IS 100% IRISH AND FULLY TRACEABLE

Vegetarian (v)
Coeliac menu available on request.

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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.

Just Ask Restaurant of the Month for November - O'Connell's Restaurant

The “Just Ask!” Restaurant of the Month winner for November is O'Connells in Donnybrook, Dublin 4

Although only open in this characterful Donnybrook premises for a year, O'Connells Restaurant has held a unique position on the Dublin dining scene for over a decade. In 1999, Tom O'Connell and his brother Rory (brothers of Darina Allen of Ballymaloe Cookery School) got together to open a new kind of ingredients-led restaurant, at Bewleys Hotel in Ballsbridge.

Large, informal and contemporary, O’Connells of Ballsbridge quickly earned a reputation for giving food provenance absolute priority and, in its later locations – a spell at The D4 Hotel (formerly The Berkeley Court Hotel) on Lansdowne Road, and now in its new life as O’Connells in Donnybrook – that philosophy has underpinned everything that Tom, and the team do.

Changes of location and personnel can make regular diners nervous, so it is a great relief to fans that this new enterprise has settled in well. And, as well as the major decisions, such as choice of meat suppliers, Tom O’Connell, head chef Udo Wittman, and his team take just as much trouble to ensure that the smaller things are right too – breads, for example, are made in-house not just once, but twice daily.

As Tom explains, “Our principles are simple: the very best of Irish food - free-range, organic, wild where possible – is cooked simply to enhance it's natural flavour...” And who could argue with that?

Their producers and suppliers have, as Tom says, “been our difference over the years” and, as ever, the Donnybrook menu is a hymn to Irish produce.

Main suppliers (see below) are listed on the website, and every menu is liberally sprinkled with their products. Starters include ingredients as diverse as the renowned Inch House Black Pudding, from North Tipperary, and Bill Casey's Irish Smoked Salmon from Shanagarry in East Cork, while main courses range from a Gratin of ‘Castletownbere landed Hake’(topped with Gubbeen Cheese also from West Cork), to Char-Grilled Medallions of Free-Range Irish Pork Loin ?(from Crowes Farm in Tipperary).

Certified Hereford Prime Irish Beef is a point of pride and it is pleasing to see that the Char Grilled Rib Eye Steak comes with a note explaining that “Our Beef Steaks will have an amount of natural fat and sinews which add to the flavour of the steak”.

Poultry offerings include the Steele family’s Silver Hill duck from Co Monaghan and – very unusually – there may be a choice of free range / organic chicken from more than one producer (Donal Nash, Newcastlewest, Co Limerick ,and Mary O'Regan, Co Wexford are currently listed), both carved from the trolley.

Aside from their total commitment to sourcing the best possible in-season Irish ingredients, O’Connells has another special claim to fame - for its coeliac friendliness - and it’s probably the best dining choice in Ireland for the growing number of people with gluten intolerance.

Even the famous ‘little pot’ desserts are all gluten free, which is quite an achievement when you look at the traditional favourites listed, including Lil O'Connell's Sherry Trifle, Warm Chocolate Pudding ?Coconut Pannacotta and a fruit tart such as Warm Cullohill Rhubarb Tart served with Soft Brown Sugar & Whipped Cream.

All round O’Connells is one of the most informative restaurants diners are ever likely to visit, and it is greatly to the credit of Tom O’Connell and his team that there is very little need to ‘Just Ask’ when dining here – although there’s no doubt that they’d be delighted to chat about their suppliers or answer any queries if you have them.

SAMPLE MENU

Early Bird Menu – Autumn 2011 all night

From 17.00 till 22.00hrs Tuesday to Saturday | 16.30 till 19.30hrs on Sundays.

Two Course Early Bird Menu Price indicated by each Main Course. Third Course - €3.85 supplement

Early Bird Menu prices only apply when choosing a two /three course menu.

** Produce for sale in the Shopeen.

Starters

Salad of Organic Wicklow Ruby Beetroot
Ardsallagh Goats Cheese (East Cork) | Spiced Walnuts | Olive Oil & Vino Cotto Dressing

(υ) Croquette of Carrot, Apricot & Cashew Nuts | Pickled Organic Beetroot | Minted Natural Yoghurt |

(υ) O’Connells House Salad
Baby Gem | Watercress | Flat Parsley | Shaved Fennel | Shaved Celeriac | Scallions | Avocado | Lemon & Chive Vinaigrette

Poached Pear & Cashel Blue Cheese Salad (Co Tipperary) | Candied Walnuts | Mixed Leaves

Bill Casey’s Shanagarry Smoked Organic Irish Salmon (East Cork) Lemon | Shallot | Capers

North Tipperary Inch House Black Pudding (Nora Egan, Thurles) | Apple Compote | Mustard Sauce

Honey & Soya Roast Duck Salad (Monaghan) Orange | Cashew Nuts

Chicken Liver Mousse Apple Chutney | Grilled Sourdough Bread

A Pot of French Onion Soup (5/7 Minutes for the nice oven melting) with a Gruyère Cheese Croûton

(υ) Mildly Spiced Parsnip Soup | Autumn Herb Cream


Main Courses
(Two Course Early Bird Menu Price indicated by each Main Course)

Pappardelle Pasta with a Confit of Root Vegetables & Irish Wild Rabbit €20.95

O’Connells Smoked Haddock Fish Cakes | Light Curry Sauce (Green Saffron Co Spices) €20.95

(υ) Pot Baked Mediterranean Vegetables Tomato Fondue | Rosemary Potatoes | White Wine Cream Sauce €22.80

(υ) Roast Aubergine | Parmesan Cheese | Butternut Squash | Basil Pesto Dressing €22.80

Pan-fried Irish Lambs Kidneys | Tarragon Mushrooms | Gubbeen Bacon Spring Cabbage €23.75

Irish Dry Aged Bone On Pork Cutlet | Bramley Apple Sauce | Pan Roasting Gravy | Herbed Bread Stuffing €23.75

Gratin of Castletownbere landed Hake | Herbed Breadcrumb Topping | Gruyère Cheese €25.75

Pan-fried Castletownbere landed Fillets of Plaice | Tartare Sauce | Chips €25.75

Wicklow Venison Two Ways – Braised & Grilled Red Cabbage | Juniper Berry Cream Sauce €25.75

Grilled Minute Steak of Certified Irish Hereford Prime Beef* (6oz) €25.75

Char-Grilled Rib Eye Steak of Certified Hereford Prime Irish Beef* (8oz) €27.40

Minute Steak and Rib Eye Steaks served with Crisped Onions | Red Wine, Tarragon & Shallot Butter
(Note – * Our Minute and Rib Eye Steaks will have an amount of natural fat and sinews which add to the flavour of the steak)

Grilled Rump of Irish Spring Lamb (South-East) | Sweet Muscat New Seasoon’s Pumpkin | Braising Jus €27.40

Catalonian Charcoal Oven Roasted Free-Range Irish Chicken €25.75 (Donal Nash, Newcastlewest, Co Limerick)

Catalonian Charcoal Oven Roasted Irish Organic Chicken €28.60 (Mary O’Regan , Co Wexford)

... both carved from the trolley | Thyme Leaf Bread Stuffing | Grandma O’Connell Bread Sauce with Marjoram | Pan-Roasting Gravy | Cranberry Sauce

Char-Grilled Medaillons of Irish Fillet Steak | Green Beans | Peppercorn Sauce €32.20

Côte à l’Os – Char-grilled on the bone Rib Steak of Irish Hereford
Red Wine, Tarragon & Shallot Butter | Crispy Onions | Chips €32.20

and ... new to the menu this evening ...Seared Local Castletownbere Scallops €36.50 (for 2 courses)
Wilted Irish Spinach | White Wine Lemon Cream Sauce


O’Connells Little Pot Desserts & Ice Cream

... gluten-free - your choice of two pots per person

Lil O’Connell Sherry Trifle | Warm Pear & Almond Pudding | Warm Chocolate Pudding | Muscat de Beaumes de Venise Crème Caramel | Lemon Pot

Rossmore Farmhouse Ice Creams , The Stanley Family, Rathdowney, Co Laois -

Vanilla | Chocolate | Blackcurrant | Strawberry | Rum Raisin | Honeycomb & Raspberry Sorbet

or.... non gluten free .... A Slice of Warm Cullohill Plum Tart – Whipped Cream | Soft Brown Sugar

Tea, Coffee, Fresh Mint Infusion €1.50

There is no service charge except for parties of six or more when a 10% charge is made. Distributed equally to all our staff.

Our food Producers/Suppliers:

Beef is Irish Hereford Prime, Co Westmeath

Lamb is from Irish Country Meats, Camolin, Co Wexford

Pork is free-range from T. J. Crowe, Co Tipperary

Fish is from Shellfish de la Mer, Co Cork

Ducks are from The Steele Family in Co Monaghan

Organic Chicken is by Mrs O’Regan in Co Wexford

Nora O’Grady’s, Inch House Black Pudding (Thurles, Co Tipperary)

Bill Casey’s Shanagarry Smoked Organic Irish Salmon

Bacon for our warm salad is Fingal Ferguson’s Smoked Gubbeen Bacon


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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.

Just Ask Restaurant of the Month for December - O'Brien Chop House

The “Just Ask!” Restaurant of the Month winner for December is O'Brien Chop House, Lismore, Co Waterford

Food lovers have many good reasons to head for beautiful and unspoilt West Waterford, and one of the best is the mouthwatering prospect of a meal at O’Brien Chop House, in the Heritage Town of Lismore.

The O’Brien name stands out proudly in relief above the shopfront of this old grocery-bar, which is now home to an atmospheric restaurant, run by Justin and Jenny Green of nearby Ballyvolane House in East Cork. Old and new work well together here, with the spirit of the original pub very much alive and well - a good foundation for the Greens to add their own stamp, including shelves of homemade treats to purchase, such as Ballyvolane relishes, preserves and fruit or hedgerow cordials, such as blackcurrant and elderflower.

Homemade and local food is at the heart of this enterprise and their strapline sums it up perfectly: “Traditional robust Irish food. Sourced locally, served simply.” The legendary fourth generation butcher, Michael McGrath, is just along the street (he also supplies meats to Ballyvolane), a happy chance that was no doubt a factor in bringing to West Waterford the idea of London’s old chop houses - which sold various chops, cutlets and steaks on the bone.

An assortment of chops, cutlets, steaks and pies are, quite literally, the backbone of the menu here and the sourcing is impeccable, with beef, lamb, and mutton coming from McGrath’s traditional butchers shop, plus pork from their own Ballyvolane House free-range saddleback pigs.

But, while succulent and deeply flavoured meats may steal the limelight at the Chop House, equal attention is paid to all other ingredients, including free range poultry from Englishtown near Dungarvan; vegetables from the gardens of Lismore Castle and Ballyvolane House; farmhouse cheeses from Waterford and neighbouring counties; butter from the renowned Glenilen farm in West Cork. Ballyvolane eggs are used for baking and breakfast, local beekeepers provide honey - and, as the Greens enjoy foraging, you can expect lots of wild food here too, including game in season.

The main menu features very little fish, for the good reason that fresh fish is posted on the daily blackboard menu, depending on availability – and not only does fresh fish and seafood come exclusively from Irish waters and adhere to “sustainable fishing” policies, but the smoked and cured fish are prepared in-house.

Every detail about the menus here, including the stylish yet down to earth menu board at the door, tells a story of the ‘eat local’ philosophy of the Greens and their head chef Robbie Krawczyk – even the house aperitifs are based on seasonal cordials which may be made with rhubarb in spring, elderflower or blackcurrant in summer, and then autumn berries such as blackberries later in the year.

And, exceptional as everything is at the O’Brien Chop House, the Greens don’t work in isolation – not only do they support the local community through individual suppliers, but they also host events such as Slow Food Feasts and Curry Nights together with complementary businesses such as Dungarvan Brewing Company (whose craft beers include Helvick Gold, a blond ale; Copper Coast, a red ale; and Black Rock, an Irish stout) and Green Saffron Spices of Midleton, East Cork (an amazing little family company, which includes some unusual Christmas puddings - one of them gluten-free - among their imaginative range of products).

West Waterford is wonderful – and this inspiring place should be a “must visit” destination for every hungry visitor.

O’BRIEN CHOP HOUSE DINNER MENU (October 2011)

Traditional robust Irish food. Sourced locally, served simply.
Autumn berry fizz €3.50
Autumn berry bellini €7.95

STARTERS

Homemade creamy celeriac soup (v) (cf) €5.25

Lismore Castle garden tomatoes, red onion & basil (cf) (v) €7.90

Fresh Irish mussels with white wine, cream & garlic €9.90

Wild pigeon breast on toast, smoked potato cream (cf - with our gluten free toast - please ask) €10.90

MAIN COURSES

Today’s fresh fish - please see blackboard for details & price

Risotto with white onion & beurre noisette, green leaf salad (cf) (v) €16.25

Supreme of Englishtown free range chicken with a mild mustard sauce (cf) €16.90

Chop House fish pie, green leaf salad (cf) €18.90

Pan-fried saddleback pork chop, apple & onion “jam”(cf) €23.50

McGrath’s lamb cutlet & confit shoulder, lamb juices (cf) €23.50

Skeaghanore duck breast with garden beetroot (cf) €23.90

McGrath’s sirloin steak, 250gr. with béarnaise or peppercorn sauce, hand cut chips (cf) €23.90

McGrath’s rib of beef, 850gr. for two to share, béarnaise or peppercorn sauce (cf) €56.00

All main courses come with appropriate side dishes

SIDES

Hand cut chips | Seasonal garden greens | Green leaf salad | Irish new potatoes €3.50

PUDDINGS & CHEESE

Rosemary cooked cream with a berry compote €6.50

Creamy rice pudding with Ballyvolane House jam (v) (cf) €6.50

“Hot Chocolate” with marshmallows (v) (cf) €6.50

Chop House garden apple & autumn berry crumble, custard & vanilla ice cream (v) €6.50

Co. Cork Durrus and Co. Tipperary Cooleeney & Cashel Blue cheeses (v) (cf) €8.50

TO FINISH

Badger & Dodo Coffee & Solaris Organic teas - please ask for our tea & coffee menu

Please note there is no service charge at O’Brien Chop House and any gratuities received are distributed equally amongst all staff

Should you have any specific dietary requirements please let us know

(n) nuts in this dish (v) suitable for vegetarians (cf) coeliac friendly

At O’Brien Chop House we endeavor to source as many of our ingredients as possible from local suppliers. Our beef & lamb comes from the fields of our butcher, Michael McGrath here in Lismore and pork from our own free-range saddleback pigsreared at Ballyvolane House.

Chicken is sourced from a free-range farm at Englishtown near Dungarvan.

Fresh fish & seafood comes exclusively from Irish waters and adheres to “sustainable fishing” policies and our smoked & cured fish are prepared here at the Chop House.

Vegetables are from our own gardens at Ballyvolane House and the gardens of Lismore Castle.

Butter is from Glenilen farm, Drimoleague. Organic teas are blended in Galway and coffee is roasted & blended in Fermoy.

On Friday 21st October 2011, a “Slow Food” Feast celebrated local ingredients in association with Ballymaloe Cookery school

----------

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.

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.

Just Ask Restaurant of the Month for March - White Sage Restaurant

The “Just Ask!” Restaurant of the Month winner for March is White Sage Restaurant, Adare, Co Limerick

If good looks were the secret of a restaurant’s success then Tony and Bobbie Schwarz could just sit back and watch customers flocking to the door, as their cosily thatched White Sage Restaurant is probably the cutest of all the chocolate-box-pretty houses in Ireland’s prettiest village.

But that isn’t the way they do things at the White Sage, where Tony’s food philosophy is informed by sound classical training and a working life that has taken him to many of the best restaurants in Ireland and abroad. Gert Maes, Evan Doyle, Michael & Declan Ryan at The Arbutus Lodge, Gerry Galvin and Dan Mullane are among the great luminaries of Irish food who have influenced him, while experience abroad has included three separate stages at the one-star Michelin Lea Linster in Luxembourg (who has also helped and inspired other Irish chefs too, including Neven Maguire).

Even if you didn’t know all that, it would take only a few moments with one of Tony’s menus to see what makes this excellent Euro-Toques chef tick, and there aren’t too many restaurants you can say that about. Right away you’ll notice that he puts the customer first, with generous hours for the ‘Early Bird’ (it actually runs all evening except for a more restricted time on Saturdays) and not only a pocket-friendly pricing structure but also the inclusion of extras that are often charged separately such as breads and side vegetables.

Next you see that everything is cooked to order, a great sign and it allows you plenty of time to enjoy a drink before your starter arrives – no rushing customers in and out of this restaurant to turn around tables. Then you notice that there’s a lot of choice, even on the early bird – eight equally desirable dishes to choose from, on both the starters and main course lists – and that many dishes are considerately marked up with symbols for customers with special dietary needs (Gluten Free, Wheat Free and Vegetarian).

So far, so very good indeed. So it should come as no surprise at all to find that Tony Schwarz is committed to sourcing his ingredients with great care, and keeping things local. So much so, in fact, that his supplier list not only credits Irish producers but is restricted to showcasing the foods of the province - Our Suppliers of Munster – which is highly unusual and very interesting. Even allowing for the fact that a few more exotic ingredients and flavourings have to come from warmer climates, this is a saving of many thousands of food miles and keeps much-needed money circulating in the immediate area.

You’ll find some of our greatest producers here - Jane and Louis Grubb of Co Tipperary, for example, who make Ireland’s most successful farmhouse cheese, Cashel Blue, and its younger sibling Crozier Blue sheeps’ cheese; also Sean and Deirdre Fitzgerald, who make the speciality sheeps’ cheese, Cratloe Hills Cheese, in Co. Clare. You’ll find beef from the Hereford Society and Old Farm Heritage Pork, both from Co Tipperary and, nearer to home, wild game supplied in season by local sportsmen and Munster free range chicken from Glin Valley.

Seafood is from the famous Dan Browne in Dingle and Sea Lyons in Carrigaholt Co Clare, and there’s a supporting cast of wild and cultivated mushrooms from John O Connell, and Emer O Flaherty’s organic vegetables, herbs, salads from the great Springfield walled garden. Even the coffee is local (well, locally roasted), and comes from the excellent artisan handcrafted coffee roasters Ponaire of Annacotty, Co Limerick.

All this and good cooking, plus great atmosphere, service, value for money – and not much need to ‘Just Ask’, although you could be sure of a full and interesting reply if you do.


Sample Menus

Our Early Bird Menu
6.00-9.30pm Tues –Friday
6.00-6.45pm-Saturday
€33.00 x 3 course
€28.50 x 2 course

All main courses are served with seasonal vegetables, potato & a basket of bread. As all of our food is fresh and cooked to order, please allow 15-20 minutes for all courses, you may order your desserts with the entrée and main course

Our Early Bird Starters

(GF)(V)Roast Turnip soup, lightly spiced madras,yoghurt & almond.

Torchon of Duck foie gras, vanilla salt

golden raisins, sesame tuile (€3.00 Supplement).

Flash-fried pork rillettes, sweet-sour onion & raisin relish.

Smoked Eel, Jerusalem artichoke & horseradish

(GF) A Lobster & Chicken Sausage, Lobster Bisque.

Brown Crab & Leek Tart, orange & cardamom

(v) Savory pear, caramelized walnuts and Crozier blue cheese Salad.

(GF) Smoked salmon & potato gratin.

Our Early Bird main courses

(GF)Hereford Irish Sirloin, mushroom ketchup, spiced tomato relish & polenta chips

A little ragout of wild venison, smoked hickory bacon, Paris button mushroom

(GF)Crisp Confit Duck leg, choucroute, puy lentils and chorizo

(GF) Loin of Venison, cinnamon pear, red cabbage, Chocolate oil,
Port Jus (supplement €7.00)

(WF)Daube of Irish Beef, caramelized red onion, spice scented pearl barley Jus, carrot & caraway.

Free range Irish Chicken breast & leg, chestnut preserve parsnip purée, crisp rare breed black pudding & apple

Bourride of Market fish, mussels, blood orange, coriander & aioli

(V)Shallot tart tatin, St.Tola Goats cheese, white onion soubise.

(GF)=Gluten Free (WF) =wheat Free (V) =Vegetarian

Please note there is an extra charge for extra vegetables, potato and bread.

All of our prices include vat but no service charge, however we will ask for a discretionary 10%service charge for parties 6 and over. Some of our dishes may contain nuts please ask your waiters advice

Our Early Bird desserts

Hot Chocolate Fondant, cranberry pistachio compote chocolate ice cream

Poached Pear & almond Tart.

Crème brulee with sable biscuits.

Our Suppliers of Munster

John O Connell –wild & cultivated mushrooms
Ponaire-Annacotty Limerick Irish artisan handcrafted roasted coffee
Ted Browne-Dingle, Co.Kerry- organic Salmon, Crab, Prawns
Emer O Flaherty Springfield walled garden Co. Limerick - Organic vegetables, herbs, salads
Old Farm Heritage Pork Co. Tipperary –Pork
Pallas Foods, Hereford Society - Beef
Glin Valley Munster Free Range Chicken,
Sea Lyons Carrigaholt Co. Clare - Seafoods
Jane and Louis Grubb - Tipperary Crozier Blue Cheese
The locals - Wild Game
Sean & Deirdre Fitzgerald, Cratloe Hills Cheese, Co. Clare - Sheeps’ cheese

A la Carte Menu

Our Starters

(GF)(V) Roast Beetroot Soup, toasted Almond & yoghurt €5.50

(v) Savory pear, caramelized walnuts and Crozier blue cheese Salad €6.50

Flash-fried pork rillettes, sweet-sour onion & raisin relish €6.45

Torchon of Duck foie gras, vanilla golden raisins €8.56

(GF) A Lobster & Chicken Sausage, Lobster Bisque€7.50

Parfait of Foie gras & Chicken liver, prune & walnut chutney. €6.25

(GF) Crab cocktail with pickled cucumber & lime jelly€6.65

(GF) A little ragout of wild venison€6.50

Our Main courses

(V) Open Lasagne of Wild mushroom, truffle velouté €19.10

(WF) Daube of Irish Beef, caramelised red onion, spice scented pearl barley broth, pickled horseradish €23.50

Free range Irish Chicken, Jerusalem artichoke,Smoked garlic butter €22.50

(GF) Breast & leg of pheasant, fig marmalade honey & rosemary€23.50

(GF) Market Fish, saffron orange infused salsify, leek fondue €26.50

(GF)Hereford Irish prime Beef, wild Cep mushroom puree,chantrelle,crisp potato ,Bayonne ham truffle jus (Sirloin €25.50/ Fillet€29.00)

(GF) Loin of Venison, cinnamon pear, red cabbage, Chocolate oil, Port Jus €30.00

All of the above main courses are served with seasonal vegetables & potato, please note there is an extra charge for extra vegetables, potato and bread All of our prices include vat but no service charge, however we will ask for a discretionary 10%service charge for parties 6 and over (V) De-notes Vegetarian. Some of our dishes may contain nuts please ask your waiters advice


Desserts

As all of our food is fresh and cooked to order, please allow 15-20 minutes for all courses,

Hot Chocolate Fondant, cranberry pistachio compote chocolate ice cream €7.00

Poached Pear & Almond Tart Crème Anglaise €6.25

Crème Brulee with sable biscuits €6.25

Pan seared Cratloe Hills Sheep Cheese spiced carrot salad Golden raisin purée €6.25

Selection of homemade yoghurt ice cream, €6.25

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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.

Just Ask Restaurant of the Month for April - Ard Bia

The “Just Ask!” Restaurant of the Month winner for April is Ard Bia in Galway City

Happy the food lover visiting Ireland’s western capital who happens on Aoibheann MacNamara’s trio of restaurants at Spanish Arch.

A wonderful stone-built medieval customs house overlooking the Claddagh Basin is home to Ard Bia (literally ‘High Food’) and its sister restaurants, Ard Bia Café and Nimmo’s, plus a constantly changing exhibition of modern art. It’s full of character and atmosphere and everybody loves it for the quality and interest of the food, and the long opening hours - between the three operations, Aoibheann and her team cater for everything from a casual brunch to dinner.

Aoibheann - a key player in the Galway food scene for many years – is known for her enthusiasm, energy and commitment to quality local foods, and a glance at her new menus will have foodies heading straight to her welcoming bright red door.

Menus read lip-smackingly well. You couldn’t do better than start a long day around town with ‘McGeough’s lovely full fry’ for example, featuring breakfast meats from the famed Connemara butcher and Ard Bia’s own chutney. Or, later on, perhaps a St Tola’s goats cheese salad, with cheese from the milk of Burren goats in nearby Co Clare; or a bowl of Ard Bia creamy seafood chowder, full of local fish - smoked cod, seatrout, mussels and clams - supplied by the aptly named Gannet Fishmongers...

Evening menus kicking off cheerfully with a ‘Spring Tipple’ of Hedgerow Prosecco are very well constructed to allow a 2/3 course early bird choice from the main à la carte (Sun-Fri, 6-7pm) which offers terrific value for the quality at €23/€27, with no supplements.

But it’s what Aoibheann has added to the back of her menus that’s really exciting. Not satisfied with giving a summary list of suppliers (useful as that is), she’s given a concise rundown of a dozen of her main suppliers, with a mini profile of each and enough information (address, phone number, website) to encourage interested diners to visit them, or see their produce for themselves in local shops or at Galway Market.

It begins with a mission statement: “At Ard Bia we cook everything in house. We strive to provide food that is ‘Great for Galway’. When sourcing produce we think local think fresh think forage think sustainable and are fortunate to have amazing suppliers who think as passionately about their produce as we do.”

And those suppliers are the best. Meats, poultry and fish are supplied by McGeoughs Artisan Butchers of Oughterard; the Friendly Farmer (Ronan Byrne) of Athenry; Gubbeen Smokehouse; Galway Free Range; Stephane Griesbach’s Gannet Fishmongers; Burren Smokehouse of Lisdoonvarna Co Clare.

Fruit, vegetables and herbs come from respected organic growers Green Earth Organics, Sloe Hill Farm and Steve Gould. Cheese suppliers include St Tola Farmhouse (Burren goats’ cheese) and Gubbeen, Murohys of Dingle supply ice cream - and ‘the healthiest oil you could cook with’ comes from Donegal Rapeseed Oil Co.

When it comes to supporting producers of quality local foods, Aoibheann MacNamara has always ‘walked the walk’ - now it’s great to see her ‘talking the talk’ too, and sharing that great passion for local foods with her lucky customers.

While reluctant to take personal credit – “I see Ard Bia as a team of 25 dedicated people who make it work rather than just me” – there’s no doubting the source of the inspiration and determination to do things right. And it’s no wonder that Ard Bia has become a favourite destination for both Galwegian food lovers and visitors to the city.

SAMPLE MENU

Ard Bia at Nimmo’s

EARLY BIRD MENU SUN-FRI 6-7PM 2 *COURSES €23.00 / 3 *COURSES €27.00

SPRING TIPPLE
Hedgerow Prosecco €8.00

STARTERS

* Spring warming soup €6.00

* Ard Bia mezze with sumze, pumpkin hummus, beetroot hummus & homemade flat breads €7.00

Warm marinated local langoustine salad with candy-stripe beets, fennel, blood orange & za’atar dressing €8.50

* McGeoughs Lamb & pistachio kofta borek with chipotle aioli €7.50

Potted local Gannet crab with walnut and pear salad €9.00

Irish Gubbeen charcuterie plate with Coolatin aged cheddar and quince & rose compote €9.50

MAINS

Pan roasted Colleran’s pork chop with celeriac puree, green earth kale, organic spuds, cardamon sauce €19.00

Spiced North Atlantic monkfish with beetroot risotto, pomegranate, rose salt & garlic yoghurt €21.00

28 days Aged striploin steak with green beans, smoked bacon lardons, sautéed organic baby potatoes and Bellingham blue crème fraiche €22.00

Pan-fried squash and 5 Mile Town smoked cheese gnocchi with artichoke, pickled fennel & carrot, hazelnut pesto €16.00

* Grilled fillet of Witch sole with swede & tahini mash, sautéed greens, orange and saffron butter €21.00

* Chickpea pancake stuffed sprouting broccoli, wild garlic, Irish feta and piquillo pesto €17.00

A BIT ON THE SIDE

Mustard and herb crushed potatoes €4.00

Green Earth Organics’ wilted greens €4.00

Mixed leaf salad €4.00

TREATS

* Bread & butter pudding, rum & raisin ice cream €5.00

* Pecan pie with sea salt ice cream €5.50

* Arlene’s shortbread, chocolate mousse, whipped cream stack €5.50

Lemon posset with anise biscuits €6.00

Irish cheese board Coolatin, Cooleeney, Milleens and Crozier Blue with walnuts & two seed crackers €10.00

Mini cheese board with a glass of red dessert wine €6.00/€11.00

BACK OF MENU:

At Ard Bia we cook everything in house. We strive to provide food that is ‘Great for Galway’. When sourcing produce we think local think fresh think forage think sustainable and are fortunate to have amazing suppliers who think as passionately about their produce as we do.

MCGEOUGHS ARTISAN BUTCHERS
From small beginnings in the West, McGeough’s is now one of Ireland’s top butchers. James McGeough is passionate about his craft and has awards from the Irish Food Writer’s Guild for his air-dried Connemara hill lamb and the Irish Craft Butchers for his specialty meats. Visit their shop on Camp Street in Oughterard. www.connemarafinefoods.ie

FRIENDLY FARMER
Ronan Byrne, the Friendly Farmer rears pasture fed chickens, free range ducks, bronze turkeys and geese on his farm in Athenry, Co. Galway. To eat the best tasting seasonal poultry in Ireland at home visit the Galway, Moycullen or Kinvara farmers markets. thefriendlyfarmer@gmail.com 0876203765.

GANNET FISHMONGERS
Gannet’s, Stephane Griesbach and his team are dedicated to local fishermen. Most of their produce is sourced in Ireland with the majority from the Galway and Aran Fishermen’s Co-op in Ros a Mhil. Located downstairs in the Eyre Sq Shopping Centre and the Galway Market. Phone 091507019

GREEN EARTH ORGANICS
From their farm to your door, this is a family run organic farm offering the freshest and best seasonal produce in Galway. Try the scrumptious juices at our café or they provide a wonderful box scheme for homes. www.greenearthorganics.ie

SLOE HILL FARM
Suppliers of fantastic fresh fruit, veg and herbs to Ard Bia, Sloe Hill are certified organic. Don’t miss our warming seasonal sloe hill soups this winter at Ard Bia. Contact Joachim Hees at 093 43515 or email jeannette.kochen@gmail.com
STEVE GOULD
Organic grower. Headford. Amazing salad leaves and greens.

ST TOLA FARMHOUSE
Made in the townland of Inagh just south of the Burren in County Clare since the early 1980s, St Tola supplies a range of award winning goat cheese. The farm is organic and sustainable and the cheese is delectable. You can even visit the goats. www.st-tola.ie.

GUBBEEN FARMHOUSE & SMOKEHOUSE
From grass to cows to milk to cheese to whey to pigs and herbs to cured meat is the Gubbeen Farmhouse food cycle. Family run business in West Cork. www.gubbeen.com

GALWAY FREE RANGE
Home of the happiest hens in Ireland, Galway Free Range is the leading supplier of fresh eggs in the west www.freerangeeggs.ie

BURREN SMOKEHOUSE CLARE
Set up in 1989 by Birgitta & Peter Curtin, the Burren Smokehouse is part of the Burren Ecotourism Network and supplies our wild organic salmon and trout. Lip smackingly good. www.burrensmokehouse.ie

MURPHYS ICECREAM
Artisan ice cream made from scratch from the milk of Kerry cows with wonderful flavours from Dingle sea salt to brown bread to fresh peppermint. Available at finefood shops. www.murphysicecream.ie

DONEGAL RAPESEED OIL CO.
Small, locally owned and operated company in Raphoe, Co. Donegal. The crops are grown by specially selected, individual, small farm holdings dispersed throughout the county. The healthiest oil you can cook with. www.donegalrapeseedoilco.com


SPECIALS [samples]

SOUP Courgette, fennel & roast garlic €6.00

STARTER Braised Friendly Farmer chicken €8.00
with caraway squash, spiced pumpkin seeds
and quince aioli

MAIN Pan-roasted wolf fish
with courgette & fennel puy lentil salad, wild garlic pesto €20.00


----------

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.

Just Ask Restaurant of the Month for May - Thyme

The “Just Ask!” Restaurant of the Month winner for May is Thyme in Athlone, Co Westmeath

Right in the centre of Athlone, Thyme Restaurant is one of the town’s most popular eating places. 'Delicious food at affordable prices' is the stated aim at this cosy little spot and it's clearly getting it right as its appeal to people of all ages means that weekend tables need to be booked well ahead.

Owner-chef John Coffey’s menus are a model of good customer information, and diners are left in no doubt that this is a chef who sources every ingredient with the greatest of care, ensuring that everything travels as short a distance as possible.

“We are now trying to promote the great local produce we have on our doorstep as much as possible and really see the benefits," he comments.

You may see influences from world cuisines in the menus - a kindly priced two or three-course early dinner and a wide-ranging Sunday lunch as well as the à la carte - but, with ingredients name-checked on dishes and a detailed list of suppliers provided, it's clear where John's heart lies.

Describing a food philosophy that’s light years away from the restaurant’s early days, when the Guide noted ‘very little mention of suppliers’, John is proud to state that “Almost everything we serve is from local (or as local as possible) farmers”.

Many of the key ingredients are from around Athlone and most of the others are from the general midlands area: bacon, eggs and butter and some of the vegetables and chicken come from Athlone suppliers (Paul Lawlor, Paddy Halligan and Seamus Fagan, respectively); additional supplies of vegetables and chicken - from Beechlawn Organic Farm, Ballinasloe, and 'The Friendlly Farmer' (Ronan Byrne) of Athenry - do not have very far to travel.

There is free range Tamworth pork from Fergus Dunne of Tullamore, and Irish Food Writers' Guild Award winning Castlemine Farm in Co Roscommon also supplies pork, black pudding, lamb and all of the beef except sirloin, which comes from Brendan Coyle of Bellurgan Meats, Dundalk. The fish - "all Irish, sustainable and fresh" - is landed at Kilmore Quay and the main supplier is Atlantis Seafood, Wexford.

Menus change seasonally so favourite dishes may not always be available, but examples that showcase some of this wonderful produce include a starter confit of Fergus Dunne's free range Tamworth pork - deliciously accompanied by celeriac remoulade, plum chutney & toasted hazelnuts; and a main course of slow-cooked shoulder of Castlemine Farm lamb may be served with pipérade and an Ardsallagh goats cheese won ton, illustrating how eclectic influences combine beautifully with local produce.

Fish dishes are particularly interesting, with lesser-used species such as blossom and (the once familiar) ling featuring in both traditional and international flavour combinations; Panfried fillet of Kilmore Quay blossom, with peas, leek, smoked bacon and crème fraiche is a typical example from a Sunday lunch menu.

All menus offer good value for the delicious local foods served, and the early dinner is a snip.

SAMPLE MENUS

Value Menu

Organic Clare Island Salmon, Cod and Smoked Coley Fishcake with Sundried Tomato Aioli

McCarthy's of Kanturk Black Pudding and Smoked Bacon Potato Cake with Fresh Tomato Relish

Tea Smoked Chicken, Pear and Blue Cheese Salad with Candied Spiced Walnuts and Organic Beechlawn Leaves

Orzo with Wild Mushroom, Smoked Bacon and Baby Spinach

Soup of the Day

*******

Bellurgan Minute Steak, Wild Garlic Mash, Roast Onion and Thyme Purée, Café de Paris Butter

Daube of Castlemine Beef, O' Haras Stout, Horseradish Mash

Homemade Castlemine Farm Beef Burger, Smoked Carrigaline Cheese, Fresh Tomato Relish

Ballotine of Friendly Farmer Chicken, Wild Mushroom and Leek, Pickled Mushroom, Organic Celeriac Purée

Pan-Roasted Barbary Duck Breast with McCarthys of Kanturk Black Pudding and Salad Lyonnaise

Castlemine Farm Free Range Pork Belly, Beechlawn Organic Greens, Croquettes, Cider Apple Purée

Panfried Fillet of Kilmore Quay Blossom, Peas, Leek, Bacon and Crème Fraiche, Roast Tomato Vinaigrette

Vegetable Charlotte, Caponata, Cannellini Beans, Parmesan Tuile

All served with a choice of side order- Homemade Chips, Potato of the Day, Vegetables, Side Salad, Coleslaw, Mushrooms, Onions

2 Courses €19.95
3 Courses €24.95

All our food is cooked freshly to order to ensure quality. During busy periods we appreciate your patience

Dinner Menu

Confit of Fergus Dunnes Free Range Tamworth Pork, Celeriac Remoulade, Plum Chutney, Toasted Hazelnuts €8.90

Cured Organic Clare Island Salmon with Avocado Purée, Shaved Fennel, Lemon Vinaigrette €8.90

Twice Baked Goats Cheese Soufflé with Carpaccio of Beechlawn Organic Beetroot €8.90

Friendly Farmer Chicken Rillette with Pickled Vegetables and Cheddar and Scallion Toast €8.90

Tea Smoked Chicken, Pear and Blue Cheese Salad with Candied Spiced Walnuts €7.90

Baked Flat Mushroom with a Bacon, Onion and Cheddar Gratin €7.90

Soup of the Day €4.50

*******

Steaks – 12 oz Bellurgan Sirloin or 10oz Castlemine Farm Ribeye, Wild Garlic Potato, Peppercorn Sauce or Café de Paris Butter €24

9 oz Castlemine Farm Beef Burger with Smoked Carrigaline Cheese, Crisp Serrano Ham and our own Tomato Ketchup €15.50

Pan Roasted Barbary Duck Breast, McCarthys of Kanturk Black Pudding, Salad Lyonnaise €20

Roast Ballotine of Friendly Farmer Chicken Breast, Wild Mushroom and Leek, Pickled Mushroom, Organic Celeriac Purée €20

Slow-Cooked Shoulder of Castlemine Farm Lamb, Pipérade, Ardsallagh Goats Cheese Won Ton €23

Cider Braised Castlemine Farm Free Range Pork Belly, Beechlawn Organic Greens with Bacon and Onion, Croquettes, Cider Apple Purée €19.50

Panfried Fillet of Kilmore Quay Blossom, Peas, Smoked Bacon, Leek and Créme Fraiche, Roast Tomato Vinaigrette €19.50

Salt n Chilli Kilmore Quay Ling with Sweet Chilli, Lime and Soy Dipping Sauce €19.50

Market Fish Special of the night  Market Price

Vegetable Charlotte with Caponata, Cannellini Beans, Parmesan Tuile €14.50

Orzo with Wild Mushroom, Organic Beechlawn Greens and Fresh Parmesan €14.50

Dessert Menu

Buttermilk Panna Cotta with Sous-Vide Beechlawn Organic Rhubarb and Biscotti

Sticky Ginger Pudding with Poached Pear

Chocolate Fondant with Cherries and Vanilla Ice Cream

Tiramisu

Lime Curd and Meringue Ice Cream with Lime Jelly  and Chocolate Hazelnut Tuile

All €6.95

Our Suppliers:

Pork, Beef (Ribeye,Cheeks and Mince), Lamb, Black Pudding -Castlemine Farm, Roscommon
Chicken-Friendly Farmer, Ronan Byrne, Athenry
Seamus Fagan, Athlone
Vegetables- Beechlawn Organic Farm, Ballinasloe
Paddy Halligan, Athlone
Fresh and Ready, Moher, Longford
Beef (Sirloin) - Brendan Coyle, Bellurgan Meats, Dundalk
Bacon, Eggs, Butter - Paul Lawlor, Athlone
Milk and Cream - Monaghan Milk
Fish- Atlantis Seafood, Wexford
Duck - BD foods, Monaghan
Free Range Tamworth Pork, Pork Cheeks, Bacon - Fergus Dunne, Tullamore
We also use Pallas Foods, La Rousse Foods and BD Foods but we try to source as much as we can as close as we can.

----------

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.

Just Ask Restaurant of the Month for June - EatGalway

The “Just Ask!” Restaurant of the Month winner for June is EatGalway, Galway City

Something very different for the ‘Just Ask!’ Restaurant of the Month in June as, for the first time ever, the award goes not to a restaurant but to a group of establishments, in Galway city.

Since they opened Cava, Galway’s first (and only) Spanish Restaurant, in 2010, husband and wife team Jp McMahon and Drigin Gaffey have become an unstoppable force that’s quickly driven Galway to a leading position on Ireland’s foodie scene.

Cava was soon followed by the terroir-based restaurant Aniar (‘Contemporary Dining Inspired by the West of Ireland’) and then Eat @ Massimo (‘the new gastropub experience’) and - although very different in many ways - the trio sit comfortably under the EatGalway banner thanks to the meaningful mantra ‘Three Restaurants, One Philosophy: Good Food, Local Suppliers & Artisan Produce’.

In lesser hands this catchy line might just be PR spin, but there’s no doubting the genuine commitment of this dedicated pair – and their sales pitch also has the fortunate side-effect of highlighting not only their own establishments, but also the quality local food offered by other like-minded operators in Galway city and environs.

The EatGalway trio stands out for its flair and commitment to showcasing local and speciality Irish foods, albeit with international interpretation, and around fifteen respected suppliers are listed on the menus.

So what’s so different about these places in practice? Firstly, Cava is ‘devoted exclusively to Spanish food, wine, sherry and beer’ (and counts the Georgina Campbell Ethnic Restaurant of the Year Award 2012 among its many accolades) yet, while speciality products like the cured meats and cheeses come from Spain, Irish ingredients are equally carefully selected because they ‘support the local and national infrastructure, most specifically in the realm of fishing and farming’; they also cure their own meats and fish – and are committed to a ‘nose-to-tail’ policy, ensuring that every part of an animal is used and not just the most popular cuts.

A sense of place defines the terroir-based Aniar - everything in chef Enda McEvoy’s kitchen is inspired and informed by the unique landscape of the West of Ireland: “lush ancient woodland, bountiful shorelines, thriving farmlands all heaving with some of the best ingredients in Europe but unique to us”. ‘Terroir’ (territory) is the particular combination of land (or sea), climate and other local factors that create unique foods and flavours, and the philosophy at Aniar is to ”obey the seasons and let nature decide our menu”.

Then there is Eat@Massimo which – unlike so many others currently trading on the label – lives up to its claim to be a gastropub, an inelegant but catchy term coined in early ‘90s London at The Eagle, a Clerkenwell pub-restaurant renowned for its high quality casual food.

The menu ‘features pub food old reliables with gourmet flair’ and – as in the other EatGalway establishments - the drinks are chosen carefully to match the food; here, for example, craft beers are promoted, including the West of Ireland Galway Hooker range.

The supplier list to the EatGalway kitchens reads like an artisan producers’ Who’s Who of the West of Ireland and, with only a handful of honourable exceptions - the Allen family’s Castlemine Farm in Co Rosmommon (suppliers of free range pork and lamb, the former a recent Irish Food Writers’ Guild Award winner); Dromland Castle game and Linalla ice cream (Co Clare); milk from Arrabawn Dairies, and apple juice from The Apple Farm at Cahir (both Co Tipperary) – all are from Co Galway.

Colleran’s Butchers of Galway, and Morgan Maguire Meats in Ballinalsoe supply Irish pork, lamb and beef; free range chicken comes from The Friendly Farmer (Ronan Byrne) and chicken fillets from Corrib Foods, both at Athenry; while locally sourced fresh fish is supplied by both Moycullen Seafoods and Gannet Fishmongers in Galway.

When it comes to vegetables and salad leaves, the commitment to local sourcing and seasonality is especially evident, as no less than half a dozen suppliers are listed, including two organic producers (Green Earth Organics and Dirk and Hella Flake of Kinvara).

What this level of commitment means to the customer is freshness, flavour and the joy of seasonality - what it means to the local economy is extraordinary. Just imagine the result if every restaurant in Ireland were to adopt the EatGalway philosophy of ‘Good Food, Local Suppliers & Artisan Produce’. Just imagine… and Just Ask!

---

Aniar Menus

The menu in Aniar changes daily but the sample below will give diners an indication towards the style and content of the food on offer. In writing his menus, Enda keeps both tradition and innovation in mind, always allowing the local product to speak-for-itself while ensuring that the other ingredients on the plate all complement each other.

Proprietors: Drigín Gaffey & Jp McMahon ?

Head Chef: Enda McEvoy

four course tasting menu
*
scallops, oyster, dillisk, smoked potato
*
pork cheek & belly, hazelnut, apple, kohlrabi pickle
*
wild mallard, beetroot, hazelnut, spruce, apple
*
rosehip parfait, elderflower jelly, honeycomb

wine pairing

Toffili Prosecco Frizzante (Italy) Grape: Prosecco

Domaine des Chezelles (Loire, France, 2010) Grape: Sauvignon Blanc

Crios de Susana Balbo (Mendoza, Argentina, 2009) Grape: Malbec

Chateau Jolys Cuvee Jean (Jurancon, France, 2008) Grape: Petit Manseng

*
full menu 40 euro per person
full menu with wine 60 euro per person
tasting menu must by taken by the full table

*

artisinal Irish cheese board supplement 7.5

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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.

70 per cent of leading Irish restaurants have increased purchase of local goods in the past two years

Consumers increasingly looking for sourcing information on menus

A survey conducted among leading Irish restaurant owners and chefs from around the country has shown that 70% of those surveyed have increased the amount of local ingredients for use in their restaurants in the past 2 years. The survey was conducted among previous recipients of Bord Bia’s Just Ask! Award, a campaign that aims to encourage consumers to look for information on where their food comes from when eating out and encourages chef’s to provide the information on their menus.

Restaurant owners have also noticed that consumers are increasingly concerned about where their food is coming from and are actively looking for this information when dining out. Commenting on the results, Kay Harte from Farmgate Cafe, English Market in Cork, the 2012 Georgina Campbell Just Ask! Winner said “More and more customers are asking us where their food is coming from. People are no longer content with knowing what it is they are eating, they want to know the origin of the produce too. We include a list at the back of our menu and have a dedicated ‘supply chain’ section on our website which names all of our suppliers, many of which come straight from the market downstairs”.

Other key survey findings include:

• 85% of those surveyed feel that their business has improved because of their transparency regarding sourcing of ingredients
• 75% rate freshness as the most important reason for buying local
• 65% buy local to support the local economy
• 61% source the meat used in their restaurant from within their own county

The survey also shows that as a result of the increase in demand for sourcing ingredients locally, food producers are increasingly offering more unusual products, with those surveyed now claiming to be able to source ingredients such as Sweetcorn, Edible Seaweed, Sea Beet, Trout Caviar, Venison and Irish Buffalo Mozzarella in their locality.

Maureen Gahan, Food Service Specialist, Bord Bia added, “Recently commissioned Bord Bia research shows that eating out is still on the menu with Saturday remaining the most popular night for dining out. Since we launched the Just Ask! Campaign in 2009 we have seen an increased commitment from restaurateurs and their chef’s to inform their customers where the food they are eating was produced. It’s fantastic to see such a commitment by some of Ireland’s top restaurants to scouring products from local suppliers.”

About Just Ask restaurant of the month

As part of an ongoing initiative to highlight restaurants around the country that are demonstrating ‘best practice’ in providing their customers with information, Bord Bia invites restaurants listed on Georgina Campbell’s ireland-guide.com website to submit copies of their menus and sourcing statements. On a monthly basis, a Just Ask winner is chosen by Georgina Campbell in agreement with Bord Bia. These are restaurants that are committed to sourcing locally and passing this information on to their customers, so that they don’t even have to Just Ask. In addition, an overall Just Ask annual award winner is selected as part of the Georgina Campbell Awards which take place during October.

About the survey

The survey was carried out during June 2012 among previous Just Ask! winners. Bord Bia’s Just Ask! Restaurant of the Month has been running since 2009 and to date 35 awards have been announced.


VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS


Previous Just Ask! Winners
Date / Restaurant / Location

Apr-09 Longueville House Hotel, Mallow, Co. Cork
May-09 Itsa4, Sandymount, Co. Dublin
Jun-09 Over The Moon, Skibbereen, Co. Cork
Jul-09 Rathmullan House, Rathmullan, Co. Donegal
Aug-09 Fiacri House Roscrea, Co. Tipperary
Sep-09 Coopershill House, Riverstown, Co. Sligo
Oct-09 O'Connells Restaurant, Ballsbridge, Dublin 4
Nov-09 Nash 19, Cork City
Dec-09 West at the Twelve Hotel, Galway
Feb-10 Café Rua, Castlebar, Co. Mayo
Mar-10 The King Sitric, Howth, Co. Dublin
Apr-10 Harrys Bar & Restaurant, Inishowen, Co. Dublin
May-10 Lennons, Carlow Town
Jun-10 Ristorante Rinuccini, Kilkenny, Co. Kilkenny
Jul-10 Fallons of Kilcullen, Klcullen, Co. Kildare
Aug-10 Salt Restaurant, Lisloughrey Lodge, Co. Mayo
Sep-10 The Winding Stair, Dublin
Oct-10 The Lemon Tree, Co. Waterford
Nov-10 The Fatted Calf, Glasson, Co. Westmeath
Dec-10 Waterford Castle Hotel, Co. Waterford
Feb-11 Oscars Seafood Bistro, Galway
Mar-11 Jacques French Bistro, Wexford
Apr-11 The Farmgate Café, English Market, Cork
May-11 Ashford Castle, Cong, Co. Mayo
Jun-11 Avoca Garden Cafe, Mount Usher Gardens, Co. Wicklow
Jul-11 Richy’s Restaurant, Clonakilty, Co. Cork
Aug-11 The Box Tree Restaurant, Stepaside, Co. Dublin
Sep-11 The Clifftop House & Restaurant, Dingle, Co. Kerry
Oct-11 Tankardstown House, Co Meath
Nov-11 O'Connells, Donnybrook, Dublin 4
Dec-11 O'Brien Chop House, Lismore, Co. Waterford
Feb-12 Viewmount House, Co. Longford, Co. Mayo
Mar-12 White Sage Restaurant, Adare, Co. Limerick
Apr-12 Ard Bia Restaurant, Galway
May-12 Thyme Restaurant, Athlone, Co. Westmeath
Jun-12 EatGalway, Galway




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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.

Just Ask Restaurant of the Month for August - The River Restaurant at Limerick Strand Hotel

The “Just Ask!” Restaurant of the Month winner for August is The River Restaurant at Limerick Strand Hotel

The River Restaurant at Limerick Strand Hotel, Co. Limerick has been awarded Bord Bia’s Just Ask! Restaurant of the Month for August. In receiving the award the restaurant which is open to guests of the hotel and general public, is being acknowledged for its commitment to sourcing ingredients locally.

Since taking the helm, executive Chef Tom Flavin has worked hard to make food provenance and seasonality a point of difference throughout the hotel and especially in The River Restaurant. Commenting on the win Tom Flavin said, “Our menu reflects a passion for high quality locally grown produce. We partner with local farms and dairies wherever possible to source the finest fresh ingredients. All of our fresh meat and poultry is 100% Irish and traceable. We proudly display this on our menu along with the names of all our other suppliers”.

The team at The River Restaurant have also introduced a new and inspiring homemade pantry range called The Secret Ingredient, allowing diners to bring home a taste of Limerick. Products in the range include Classic Caesar Dressing, Chicken Liver parfait, and homemade jams.

Fresh beef, lamb, pork and chicken are supplied by Limerick butchers Enda Ahearne and Frankie Glynns. Free range pork is also supplied by Caroline Rigney in Curraghchase, West Limerick. Seafood is supplied by Rene Cusack Fish Mongers in Limerick. Seasonal herbs and vegetables are sourced from Springfield Walled Garden, Broadford, Co. Limerick and Adare Farm Products supply artisan ice-cream.

Georgina Campbell said, “There are many hotels around the country where chef and management have worked together to create a point of difference that attracts diners, but this is especially hard to achieve for large hotels in cities where the choice is so wide and for this reason, we take our hats off to Tom Flavin.”

----------

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.

Just Ask Restaurant of the Month for September - Global Village

The “Just Ask!” Restaurant of the Month winner for September is Global Village, Dingle, Co Kerry

Everything about Martin Bealin and Nuala Cassidy’s long-established restaurant in Dingle Town is a delight, especially the local provenance and seasonality which is its raison d'etre, and any food lover attending the Dingle Food Festival (Thu 4th - Sun 7th October 2012) should have a visit here high on the list of treats to look forward to over what is sure to be a very pleasurable weekend.

Global Village is a model of sustainability and, ever since opening in 1997, has always showcased the best of local foods. A blackboard proclaims the daily specials, notably local fish and seafood, but also names the day’s beef and lamb suppliers and the vegetables harvested from their own bio-dynamic garden out at Ventry.

The sourcing list on the menu is more extensive (see below), and it’s interesting to see Dingle Farmhouse Milk given full credit alongside the meats and fish, and famous speciality products like Ashes black and white puddings, from nearby Annascaul.

Fish lovers will be thrilled by the local seafood; on any one day the range could include scallops, crab, lobster, Glenbeigh mussels, monkfish, hake, plaice and lemon sole - and it’s good to see the humble mackerel given equal billing. Yet the meats carry weight too and, thanks to the exceptional respect accorded to vegetables here, vegetarians also fare particularly well – and, smaller items, such as the delicious yeast breads, also tell their own story of skill and attention to detail in the kitchen.

Highlights showcasing superb local produce include a number of ‘duo’ and ‘trio’ dishes created around a single ingredient – a memorable Trio of Crab starter, for example, beautifully demonstrates the versatility (and deliciousness) of crab.

Among the mains, inexpensive ingredients carry equal weight alongside the traditional treats such as lobster, and it is good to see a plentiful fish in season given their due: a dish such as panfried mackerel fillets and garlic crab toes with Ashes white pudding is a delight, for example, served with pretty pea purée, saffron sauce and a crisp flesh-flavoured salad.

Yet, despite the weighting in favour of fish, local meats are also highly regarded and the highlight of a meal here could well be a wonderful roast rack of Kerry lamb with sautéed liver, perfectly accompanied by a puy lentil and chorizo casserole, boulangère potatoes and a rosemary jus. The stand-out lamb dish of the year to date for the Guide, the best quality meat is allowed to show its form and the imaginative accompaniments are perfectly weighted to complement the quite assertive lamb.

Seriously delicious desserts follow the same seasonal philosophy, and the Irish Farmhouse Cheese selection is supplied by Maja Binder’s Little Cheese Shop in the town; including her own Dingle Peninsula Cheese of course, the choices are laid out in loving detail…

SAMPLE MENUS

Where Our Food Comes From......

• Lobster and Crab....Richard Sheehy, Ventry
• Oysters and Mussels...Glenbeigh Shellfish
• All other Fish and Prawns, landed by The Teresa Mae, skipper Labhras Courtney, or sourced locally by O'Cathain lasc Teo
• Vegetables - Grown chemically free in our own gardens in Ventry, using biodynamic principles, or soureed from Kingdom Fresh, Dingle
• Eggs...Lispole free range eggs
• Cheese… we use only Irish cheeses most of which are sourced from "The Little Cheese Shop" here in Dingle including Maja's own Dingle Peninsula cheese
• Milk...Dingle Farmhouse Milk, Baile na nGall
• Black and white pudding ... Ashes of Annascaul
• Beef and Lamb ...sourced and butchered by John and Micheal Ashe of
Annascaul. We know exactly which farm your meat came from this evening.
Take a look at our blackboard.

Early Bird Menu

Served from 5.30pm to 7pm
Two courses €25.50 Three courses €28.50

Cream of potato, spinach and garden herb soup

Crab and cognac bisque

Organic green salad from our garden, grain mustard dressing

Tossed, organic, dressed salad leaves with goats cheese in a cashew and herb crust, roast beetroot, toasted walnuts, black olives, figs

Duo of free range Duck: potted liver pate and rolled rillette of confit leg, port jelly, melba toast, garden greens, orange crisp

Steamed Glenbeigh Mussels with white wine, garlic, herbs and cream Risotto of Dingle Bay seafood with garden herbs and parmesan

Crab trio: potted crab terrine, dressed crab meat, salad, bisque shot, sesame seed tuile

XXX

Pan fried fillets of Hake, rosti potatoes, carrot puree, chorizo, anchovies and caper butter

Grilled fillets of Plaice, pea purée, garlic potatoes, parsley cream

Pan seared Mackerel fillets, garlic crab toes. Ashes white pudding, apple and radish salad .rapeseed oil mayonnaise

Lamb Three Ways; sautéed lambs liver, sweetbreads in Madeira, and crisp belly of lamb, boulangère potatoes, lentils, salsa verde

Sage and onion polenta cakes with garden vegetables and rocket pesto

XXX

Fresh garden strawberries with strawberry and vodka sorbet, strawberry crisp

Mocha Plate: coffee and cardamom creme brulee, langue du chat biscuits, coffee truffle

Selection of Irish Cheeses with crackers


A LA CARTE

Starters

Cream of potato, spinach and garden herb soup €5

Crab and cognac bisque €6

Organic green salad from our garden, grain mustard dressing €10

Tossed salad of mixed organic leaves, goats cheese in a cashew and herb crust, beetroot, roast peppers, black olives, figs, toasted walnuts and mustard dressing €10

Duo of free range Duck: duck liver pate and rolled rillette of confit leg, port jelly, melba toast, garden greens, orange crisps €12

Pan seared scallops .apple and radish salad, Annascaul white pudding , chorizo, rapeseed oil mayonnaise €12

Steamed Glenbeigh Mussels with white wine, garlic, garden herbs and cream €12

Trio of Crab; potted crab terrine, dressed crab meat, salad, bisque shot, sesame tuille €12

Risotto of Dingle Bay Seafood, parmesan cheese and our own garden herbs €12

Pan fried mackerel fillets, sage and onion polenta, pea puree, dill cream €10

Medallions of Ventry Bay Lobster on a potato cake with a soft poached free range egg and hollandaise €14

Main courses

Medley of Dingle Bay seafood: Monkfish, Hake, Plaice, Brill, Lemon sole,

Crab toes. Prawns, Mussels, polenta cake, fennel broth, green salad €29.50

Pan fried Hake fillets, rosti potatoes, carrot puree, chorizo, anchovies, caper butter €24

Grilled fillets of Plaice, buttered mange toute peas, garlic potatoes, salsa verde €24

Trio of roast Monkfish tail, pan fried Brill and whole Prawns, roast fennel, potato fondant, vermouth cream €28.50

Pan fried mackerel fillets, garlic crab toes, ashes white pudding, apple and cashew salad, rapeseed oil mayonnaise €22

Pan seared Scallops, Annascaul white pudding, pea purée, saffron sauce green salad €28.50

Whole Ventry Bay Lobster served either with garlic butter or with dill and cognac sauce, colcannon, green salad €38.50

Pan seared fillet of prime Irish Beef, roast shallots, garlic mushrooms, colcannon, Madeira demi-glace €28.50

Roast Rack of Kerry lamb with sautéed lambs liver, puy lentil and chorizo casserole, boulangère potatoes, rosemary jus €28.50

Crisp sage and onion polenta cakes, garden vegetables, roquette and cashew pesto €19

Dessert

Chocolate orange plate: Moist orange cake, chocolate and cointreau mousse, orange jellies, cinnamon anglaise

Lemon posset granita shot, ginger biscuits

Mocha plate; coffee and cardamom creme brulée, langue du chat biscuit, coffee truffle

Rhubarb and berry plate-rhubarb and ginger mousse, strawberry and vodka sorbet, baked rhubarb and vanilla biscuit, raspberry gel

Selection of our home made ice creams (choose three) Apricot, Vanilla, Coffee and Cointreau, White chocolate, Raspberry, Baileys with Chocolate Chip

Dessert Wine: Alois Kracher, Neusiedlersee,
Austria 2009. A lighter though fulsome style made predominately from chardonnay, easy to match with food
Btl €22.50 by the glass €6

Selection Irish Farmhouse Cheeses
€9.50 (choose three)

Our cheeses are supplied by Maja Binder of The little Cheese Shop, Greys Lane. Dingle. Showcasing the best of Irish cheese, including her own Dingle Peninsula Cheese

Crozler Blue: (Tipperary) Natural rind cheese made from sheep's milk and vegetarian rennet, rich, creamy and mild, with sweet blue flavour when mature

Wicklow Blue: (Arklow) Soft white mould rind cheese made from own cow's milk and vegetarian rennet
Creamy, buttery and mild, with little aggressive blue flavour, the mould rind gives an aroma of fresh white mushroom P

Milleens: (Cork) Semi-soft, rind washed cheese made from cow's milk and animal rennet
Farmyard, earthy aromas with a slight chalkiness at the centre of creamy paste P

Smoked Gubbeen: (Cork) Semi-hard cheese with waxed black rind made from pasteurised cow's milk from own herd
Buttery and mild flavour with a very subtle smoky touch on the finish, slowly smoked with oak

Cooleency: (Tipperary) White mould rind cheese made from cow's milk and vegetarian rennet.
Creamy and buttery flavour with white mushroom notes and pleasant bitterness. R

Ardrahan: (Cork) Semi-soft, washed rind cheese made from cow's milk from own herd and vegetarian rennet
When young, mildly pungent, salty and lactic. More mature has creamy, salty, hazelnuts, pungent farmyard aromas P

P-pasteurised milk R-raw milk

Ports

Graham's Late Bottled Vintage Port 2005
€4.50

Gratuities at your own discretion
Prices include V.A.T at 9% on food and 23%on wine

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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.

Just Ask Restaurant of the Month for October - The Strawberry Tree

The “Just Ask!” Restaurant of the Month winner for October is The Strawberry Tree, BrookLodge Hotel, Macreddin, Co Wicklow

The ‘Just Ask!’ Restaurant of the Month for October is unique, as it goes to one of Ireland’s true leaders in the field of food provenance – and the consistency of the message tells its own story.

When Evan Doyle opened The Strawberry Tree Restaurant in Killarney, Co Kerry, in 1988, it was one of the first restaurants to acknowledge the key role played by suppliers, and he still has a copy of the supplier page in their first menu which begins, “A menu is only as good as its ingredients and the main ingredient at the Strawberry Tree is its suppliers….”

A decade or so later the restaurant moved up to the Doyle brothers’ fledgling Macreddin Village in Co Wicklow and, not only has Evan’s passion for promoting organic and wild foods never faltered, but he and his team at BrookLodge have made this lovely place a mecca for food lovers, with a monthly wild and organic food market and a summer food forum among the organised events and many hands-on day to day activities to interest and engage visitors.

Remarkably, nearly a quarter of a century after it first opened, The Strawberry Tree still holds its title as Ireland’s only certified organic restaurant. But, more importantly perhaps than the commitment to organically produced food (given that so much of the organic food sold in Ireland is imported), is that menus are dictated by the availability of mainly local ingredients in their natural season.

The strength of this underlying philosophy is seen in everything they do, culminating in the ‘Big Table Menu’, which is served to a large number – perhaps a couple of dozen guests – and it’s all about ‘paying homage to the producers of our foods’. The menu is kept simple, allowing for personal introduction of the foods and their suppliers – thus a dish of Slow Cooked Organic Lamb, Puff Pastry is given context: “We have been working hand in hand with Gold River Farm in Aughrim, who have been rearing organic Lamb for the BrookLodge kitchens for the last three years. Tonight we serve our Lamb with Roast Butternut Squash, Mustard Sauce.”

The team at The Strawberry Tree share Evan’s passion for the particular when it comes to menu development, growing foods and foraging in the locality, cooking it simply but stylishly and serving it with pride. You really won’t have to ‘Just Ask’ when enjoying this inspiring dining experience, but they will love it if you do – especially if ask about their own smoked, cured and preserved specialities in The Larder, and whether you might see them for yourself. And if you do ask about that, you’re in for a real treat!

SAMPLE MENUS

An Organic & Wild Food Dinner at The Strawberry Tree Summer 2012

Our Own Air Dried Beef (Vintage February 2012),
Baby Leaves, Balsamic, Raspberry Jelly

St. Tola Goats Cheese, Aubergine, Puff Pastry Twirl,
Mixed Wild Leaves, Mango Salsa

From The Macreddin Smoke House, Our Own Smoked Salmon,
Fennel, Grapefruit Salad, Lemon Foam

Roast Red Pepper Polenta, Oisin Farmhouse Smoked Brie,
Confit Cherry Tomato, Red Onion Jam

Baked Wild Dublin Bay Prawns, Pak Choi Salad, Sesame Seed,
Lime, Ginger Vinaigrette

Gold River Farm Ham Hock Terrine, Shitake, Oyster Mushrooms,
Wild Rocket, Red Wine Reduction

***
Spiced Sweet Potato Soup, Cumin Flatbread

Beef, Vegetable Broth

Oisin Farmhouse Feta Cheese, Cherries, Olives,
Toasted Pumpkin Seeds, Mixed Leaves, French Dressing

Melon, Orange, Lime Sorbet

***
Grilled Irish Organic Beef Fillet, Roast Butternut Squash, Red Wine Jus

Steamed Wild Monkfish, Wexford Sourced Wild Seabeet, Wild Marsh Samphire,
Wild Velvet Crab, Coconut Bisque

Out of Dunmore East, Baked Wild Plaice, Pasta Nero, Rainbow Chard, Lemongrass Foam

Grilled Irish Organic Rib Eye, Smoked Mustard Butter, Sweet Potato Mash, Pink Peppercorn Jus

Slow Cooked Gold River Farm Organic Lamb, Puff Pastry, Green Beans, Roast Red Onion, Jus

Aughrim Sourced Wild Garlic Baked Organic Chicken Breast, Braised Leg, Quinoa, Rosemary Sauce

Macreddin Wild Cep Risotto, Spinach, Black Olives, Gorgonzola

***

Mango Rice Pudding, Poached Cherries

Vanilla Pannacotta, Baked Peaches

Passionfruit Parfait, Blueberry Compote

Dark, White Chocolate, Honeycomb Mousse, Caramel Brownie Ice Cream, Chocolate Nut Biscuit

Selection of Anna’s Home Made Ice Creams and Sorbets

Organic Chocolate Plate 74% Pure Organic Dark Chocolate

A Selection of Soft-Ripe and Hard Matured Irish Organic and Raw Milk Cheeses
Accompanied with a Glass of Port from the Wine Cellar

(Irish Raw Milk Cheeses are so important to us; we have successfully received an EU derogation for these, as part of our Organic Licence)

Except Where Underlined as Wild, the Entire Dinner Menu is Organic
The Strawberry Tree is the only certified Organic Restaurant in Ireland.
(EEC) Regulation 1804 / 99 and in accordance with
The Standards for Organic Food as set by The Dept. of Agriculture
Together with The Organic Trust. It is illegal under regulation 834/2007
To store, prepare or serve conventional foodstuffs in The Strawberry Tree
€65


An Organic And Wild Food Dinner at the Big Table

St. Tola Goats Cheese, Poppy Seed, Pink Peppercorn Crust
Siobhan Ni Ghairbhith has been a cheese maker for over two decades in the
West of Co. Clare. She farms 150 Goats organically and today we are marrying
Siobhans superb Goats Cheese with Raspberry Jelly, Wild Rocket, Crouton

Macreddin Smoked Salmon
We have always been happy with our own Smoked Salmon, but since 2007, we
think we have really cracked it with the most succulent smoke of all. Tonight, we
serve our Smoked Salmon with Fennel Salad, Avocado Coulis

Wild Garlic Baked Chicken
We get our Chicken from J.J. Ahearn in Co. Cork. Earlier in the spring, we picked
some Wild Garlic in the woods around Macreddin Village from which we have
made some Wild Garlic Butter. From this we have baked these fab organic
Hubard Chickens

Roast Irish RibEye
Our Beef is supplied by Good Herdsmen down in Co. Tipperary
Tonight we will serve it with Red Wine Jus

Slow Cooked Organic Lamb, Puff Pastry
We have been working hand in hand with Gold River Farm in Aughrim, who have
been rearing organic Lamb for the Brooklodge kitchens for the last three years.
Tonight we serve our Lamb with Roast Butternut Squash, Mustard Sauce

Baked Wild Plaice
Colin O’Shea (Our Fishmonger) down in Dunmore East, Co. Waterford has
brought us some great Wild Plaice, this evening we serve it with Wild Seabeet, Red Pepper Sauce

Macreddin Sourced Wild Ceps Risotto Black Olives, Spinach, Gorgonzola

Our Vegetables and Leaves
Tonight’s Organic vegetables and salad come from the farms of Denis Healy,
Alan Pierce and Mark Winterbotham in Kiltegan and Aughrim. They supply all the
vegetables year round for Macreddin Village
****
The Strawberry Tree is the only certified Organic Restaurant in Ireland.
(EEC) Regulation 1804/99 and in accordance with The Standards for Organic Food as set by the Dept. if Agriculture Together with The Organic Trust. It is illegal under regulation 1804/99 To store, prepare or serve conventional foodstuffs in The Strawberry Tree.

Organic and Wild Foods @ The Strawberry Tree
SO, WHAT’S ON THE MENU?
Or more to the point, what is not on the menu!
Conventional foods are not allowed in our kitchen at The Strawberry
Tree. So you can be sure that the ingredients supplied to us by the
Organic producers listed below not only taste better, but are fresher
than their conventional counterparts.
The framed Organic Licences at the entrance to the restaurant are a
comfort to us all in a time when everyone is concerned about
chemicals, pesticides and genetically modified foods. They are your
legal assurance that your meal will be as nature intended, fresh and
without any of the hidden additives of conventional foods…….enjoy!!
Michele Canosa, Italy Organic Olive Oil & Balsamic
Mary Davis, Ballymore Farm Organic Cream, Yoghurt, Butter
Denis Healy, Co. Wicklow Organic Fruit, Vegetables
Golden River Co. Wicklow Organic Vegetables
Independent Irish Health Foods, Co. Cork Organic Dry Goods
Good Herdsmen, Co. Tipperary Organic Beef
Wild Irish Game, Co. Wicklow Wild Game, Rabbit, Venison etc.
Oisin Farmhouse, Co. Limerick Organic Cheeses, Milk, Butter etc.
Sea Trade, Dunmore East Organic and Wild Fish
St. Tola, Co. Clare Organic Goats Cheese
Odaios Foods, Co. Dublin Organic Vinegar, Flour, Oil etc
Macreddin Herb Garden, Co. Wicklow Organic Flowers and Herbs
Mary Pawle Wines, Co. Kerry Organic Wines
Febvre Wines, Co. Dublin Organic and Conventional Wines
Bubble Brothers, Co. Cork Organic Wine and Champagne
Macreddin Bakery, Co. Wicklow Organic Breads and Biscuits
Connollys Eggs, Co. Monaghan Organic Eggs
Born Free Chickens, Co. Cork Organic Chicken
Imex, Italy Fairtrade Organic Coffee, Olive Oil, Cheese
15 Min, Scotland Organic Tea
Rob Roberts, Co. Dublin Organic Tea
Mark Winterbotham, Co. Wicklow Organic Pork
Alan Pierce, Co. Wicklow Organic Lamb
These artisan suppliers take tremendous pride in their trade of supplying world class produce to a restaurant in the garden of Ireland, called
the Strawberry Tree
Quote:
“It would be nice if the government stopped issuing warnings about toxic
substances and just gave the names of one or two things still safe to eat”
Robert Fuoss

----------

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.

 

 

 

 

 

Just Ask Restaurant of the Month for November - Cake Cafe

The “Just Ask!” Restaurant of the Month winner for November is Cake Café Dublin

A love of traditional food and recognition of the environmental impact of the business are the driving forces behind Michelle Darmody’s paradise for cake lovers in Dublin. But, for all its predictably pretty flower print table cloths and dainty mismatched china, this charming place is more down to earth than you might think and they have plenty of quality savouries on offer too.

Michelle and her team have been committed to supporting smaller Irish producers since the first day they opened and, as well as having some of them highlighted on the menu, there may be more from the current pool of suppliers named on a daily changing black board menu in the café.

While the range offered is much wider than the name implies, great home baking is the big draw - and everything is freshly baked in the open kitchen, using flours from Odlums and Macroom, free range eggs and Kerrygold butter.

Dairy products come from the renowned cheesemongers Sheridans and speciality producers such as Killowen Farm in Co Wexford, and a relative newcomer, Toonsbridge Dairy in Co Cork. This is a partnership between Toby Simmonds, of the long-established Real Olive Co, and local dairy farmer Johnny Lynch - they produce Ireland’s only genuine mozzarella and ricotta using the milk of Johnny’s herd of water buffalo, which roam the fields of his dairy farm near Macroom...

It’s also nothing but the best when meat and fish products are required at The Cake Café, with Gubbeen Smokehouse in West Cork and the highly regarded Co Fermanagh meat experts, Kettyle Irish Foods, listed among their suppliers, along with The Burren Smokehouse in Co Clare.

“And,” says the owner of The Cake Café, Michelle Darmody, “What we cannot get close to home, we at least source from an Irish company. There is no coffee grown here, for example, but we do source it from Ariosa coffee roasters here in Ireland, while our teas are supplied by tea company Kingfisher Tea of Co Wexford – who do herbal tisanes, flowering teas and fruit infusions as well as a wide range of other speciality teas. In the same way, we may not be able to get Irish olives but we can buy them direct from The Real Olive Company, so that adds value here in Ireland.”

SAMPLE MENU

crumbs!

Welcome to The Cake Café. We use the best possible ingredients supporting small Irish producers to bring you the great quality food.

We bake all our Cakes, Biscuits and Breads in our kitchen. Our Coffee is freshly roasted, ground and expertly prepared and our Teas are carefully sourced and chosen for their flavour. All of our eggs are free range.

We try to do as little damage to the environment as possible, we compost most of our organic waste, use biodegradable cleaning products and keep our plastic usage to a minimum.

The Cake Café also caters for events. Just ask for Michelle or call 01 4789394 for details. We can bake you special cookies or cakes to suit your needs.

We cook with nuts in The Cake Café kitchen. As much as we try our best to keep them out of other foods, there will be nut traces in any thing we make.

Service is not included.

breakfast

Cake Café Toast 2.90

Toast served with Kerrygold butter and our own brown sugar Marmalade.

Egg and Soldiers 5.10

Baked egg served with toasted slices of bread and Kettyle bacon 5.90

Saturday’s Special: Check the board for tasty details!

Scone 2.45
Our scones are made fresh every morning and served with homemade jam and butter.

A Bowl of Granola 4.90
Our very own freshly made Granola served with seasonal fruit Compote and Killowen Natural Yogurt.

Flahavan’s Porridge 4.00
You can choose your Porridge in any one of four ways:
— with cream and seasonal fruit compote.
— with banana and pure Irish honey.
— with orange zest, honey and toasted hazelnuts.
— with raisins (cooked in to be plump and juicy), brown sugar and cinnamon.

Cream Cheese Pancakes! 6.80
Served with cinnamon and honey butter. We make these light and fluffy pancakes by whisking cream cheese into the batter.
During the summer months we serve these with strawberries for an extra 1.00

A glass of Pedro Ximenex with Cashel Blue Cheese & Toast 8.50
afternoon bliss

Afternoon Tea 7.80
Regular Tea or Coffee of your choice served with a selection of miniature cakes.

Afternoon Tea cakes served with a glass of Prosecco 12.50

teas

Fair Trade Tea 2.00

Earl Grey 2.20
This special Earl Grey has a fresh bergamot aroma; it is a careful blend of teas from China and India with a full-bodied and intense flavour.

Darjeeling Castleton 2.40
Located in the south of Darjeeling, this small tea garden is a classic for connoisseurs and lovers of second-flush tea. The taste is aromatic, elegant and soft with a fine sweetness and discreet flower.

Assam Hajua 2.30
A strong rich Assam with a dark and fragrant cup. Excellent with milk.

Ceylon Kenilworth High Grow 2.40
Strikingly beautiful black, pine-needle shaped leaf. Sweetish and full-bodied in taste with an earthy, spicy flavour. The cup is golden brown.

Jasmine 2.30
The basis for this Chinese speciality is a half-oxidised tea to which fresh jasmine blossoms are added during drying. This classic form of flavouring has been known in China for some 1,000 years. This sweet blend still has quite a lot of blossoms, which leave an intense, flowery jasmine taste and scent.

Chai 2.20
Warm, exotic spices from India combine with black tea for this popular blend.

Black Mango 2.30
A mild, spicy China-Ceylon blend is enriched with sweet, dried mango cubes and bright sunflower blossom to create an exotic experience. Black tea, mango cubes, flavouring, sunflower blossoms.

Vanilla Rooibosh 2.20
Rooibosh is an aromatic traditional beverage from the South African red bush, it is gently scented with vanilla.

Orange Rooibosh Eucalyptus 2.40
Combining cool eucalyptus with the sweetness of peach and orange, this tea is refreshing and flavourful. Rooibos, eucalyptus leaves, orange peel, natural flavouring, orange blossoms.

Tea Lotus 4.00
A delicate pink flower sewn into strands of Chinese green tea. This tea brews up light and fruity, with many infusions possible.

Gunpowder Temple of Heaven 2.20
One of the best-known teas from the province of Zheijang. Each single leaf is rolled into a shiny green pearl, reminiscent of gunpowder. Fresh, earthy taste. The cup is deep green in colour.

From the garden...

Chamomile Tea 2.20
Lavender Tea 2.20
Fennel Tea 2.20

Savoury
All of our food is prepared to order

Soup 4.95
Homemade soup prepared to order and served with our own freshly baked brown bread (v)

Savoury Tart of the Day 6.90
The tart of the day is served with green salad. Check the board for details.

Tasty Tapas with an Irish Twist 7.80
This is a selection of nibbles; Irish meats, Irish cheeses, grilled veg, and olives served with bread. If you want a vegetarian option, just ask!

Portuguese Sardines on Toast 6.20
The best quality Portuguese Sardines that have been preserved in olive oil, served up on toast with a sprinkle of black pepper and lemon juice.

Our very own Beans on Toast 6.70
We make our own from scratch with the best cannelli beans — with sausage and tomato — they are served with a slice of buttered toast.
If you want a vegetarian option, just ask!

Gratin of Seasonal Vegetables 8.25
Served with Cake Café Chutney and organic salad.

Cake Café Salad 7.65 — It’s so salady! See the board for details.

Myles’ Luxury Toast of the Day 7.30
It’s daily and toasty and made by Myles — Deluxury! Check the board.

Hot Pot of the Day 8.90 — It’s in a pot, and it’s hot! Mmm...

Sandwiches 5.80 (Take Away 5.60) — All include organic mixed leaves.
— Gubeen Salami, chilli jam and Cais na Rí
— Seasonal Vegetable Sandwich
— Smoked chicken with basil mayonnaise and roasted sweet peppers
— Ryefield Goats Cheese with cranberry relish and chopped hazelnuts

Cake Café BLT 6.45

Side Salad 3.95

Extra Kettyle Bacon 1.25

Extra Beans 3.50

HEY KIDS!

Cheeeeesy Soldiers 3.95
Smoked Chicken on White Bread & Butter 3.95
If you would like anything else, just shout!
(okay, please don’t shout — you just have to ask…)

cakes

A Wedge of Chocolate Biscuit Cake 2.65

Chocolate Cake 4.25
So much more than the sum of its parts.

Hugs and Kisses 4.75
Our home made ginger bread and short cake biscuits served with cinnamon cream and chocolate to sink your kisses into…XOX!

Chocolate Brownies 2.65

Scone with Homemade Jam & Cream 2.45

Cup Cake of the Day 2.55

Lemon Slice 2.45

Carrot Cake 3.90

This cake is dairy free if you ask for it without the icing.

Polenta Cake with Lemon Zest 4.35
This cake is gluten free

Apple & Cinnamon Cake 4.25

Hand Decorated Iced Cookie 1.25

Ooh! Orange Cake 4.25

Coffee Cake 4.25

Shquishy Shponge with Homemade Jam and Cream 4.35

Treacle Tart 4.25

Gingerbread 4.25

Take Away Cakes

Mini Cakes in an Egg-Box… sooo cute! 5.80

We can make whole cakes for take away. Please ask one of our staff for details.

We can do wheat- or dairy-free cakes to order. Just ask!

bread

Take home some lovely Cake Café Bread.
It’s baked every morning with Macroom stone-ground flour, Odlums flour and the dawn chorus…
Brown or White 3.95
Crunchy Seed Bread (the one we use for our sandwiches) 4.50
Just ask!

teas

Sencha Lemon 2.20
The aroma of brewed green tea and tingling fresh lemon compliment one another perfectly. Also lovely cold. One of our most popular teas and great for the green tea novice. Sencha green tea, lemon peel, lemon grass, natural lemon flavour.

Japan Gen Mia 2.40
Sencha with roasted rice grains. Gives a nutty, toasted taste to the fresh flavour of green tea. Sencha, toasted rice.

Liquorice Mint 2.20
Peppermint, liquorice and lemon grass provide an instantly refreshing aroma and naturally sweet flavour. Soothing for the throat. A Kingfisher favourite! Liquorice, apple pieces, peppermint, lemon grass, natural liquorice flavouring.

Cinnamon and Pear 2.20
Fresh, ripe pears and sweet cinnamon create this dessert in a cup! Apple pieces, hibiscus blossoms, rose hips, pineapple, cinnamon pieces, natural pear flavouring, sunflower blossoms.

Moroccan Mint 2.20
Nana: is a large-leafed aromatic mint plant from Morocco which is really refreshing and good to aid digestion. We use this same tea in our lovely mint lemonade.

Moment in Time 2.20
The fruity scent of melissa blossoms combined with aromatic peppermint leaves washes daily stress away. With very low acidity, this tea is perfect for evening. Melissa, chamomile blossoms, peppermint, strawberry and blackcurrant leaves, orange, lavender, rose and heather blossoms.

Tea Roses 2.90
This leaf comes from the south of Anhui, a region located in the northern part of China. The rosette is made by hand, pressed flat and dried. Only the bud and the finest leaves are used. Mu Dan means peony, a flower which in China stands for wealth and success. The taste is a fine fresh note with a sweetness to it, even after multiple brewings.

Pai Mu Tan White Tea 2.60
White tea is tea made from new growth buds and young leaves of the plant Camellia sinensis. Because of its minimal processing, white tea contains more nutrients than black or green teas. Pai Mu Tan has a clear, slightly pale cup, with a fresh aroma, a smooth velvety flavour and delicate jammy notes.

Elderberry Fruit Tisane 2.40
Full, fruity and sweet flavour of elderberries, like a bowl of warm berries and perfect with a dollop of honey. Elderberries, hibiscus blossoms, apple pieces, blueberries and natural elderberry flavouring

Rainy Day Herbal Tisane 2.40
A touch of citrus zest, the sweetness of fruit and the delicate aroma of flowers! This fruit and herbal blend is the perfect tonic for a rainy day. Ingredients: Sultanas, apple pieces, mango cubes (mango, sugar), lemongrass, rose hips, hibiscus, orange peel, carrot peel, nettle, sweet mulberry leaves, freeze-dried tangerine, cornflower blossoms, mallow blossoms, marigold blossoms, rose petals, rose buds, safflowers.

Lapsang Souchong 2.40
A smoked Chinese Black tea. Quite strong, but to those who like it, nothing else can compare.

 

wine etc

In keeping with our beliefs in locality, we are truly supportive of smaller wine producers of old world. Albeit short, our list is designed so that we can showcase some of the more interesting and quirky wines whilst maintaining a touch of seasonality. See our specials board for more details… Please note that due to availability, vintages may vary. Go raibh maith agat. x

WHITE
Costadoro Bianco, Marche IGT, Italy
g5.20 / b19
Passerina/Tiebbiano/Malvasla
This Pinot Grigio-like assemblage gives
ripe apple and pear flavours. Lush yet dry.
Domaine de Millet,
Vins de Pays Gascogne, France
g5.20 / b23
Sauvignon Blanc
An outstanding wine by one of South
West France’s best female wine makers,
Laurence Deche. Ripe citrus and stone
fruits —absolutely mouthwatering!
RED
Costardoro Rosso, Marche IGT, Italy
Montipulciano/Sangiovese
g5.20 / b19
Ripe cherry and blackberry fruit flavours.
A soft, refreshing.
Domaine de Millet,
Vins de Pays Gascogne, France
g5.20 / b23
Merlot
Aromas of dark cherry and spice. Ripe,
round tannins give a smooth velvety finish.
SPARKLING
San Simone Frizzante,
Valdobladene DOC, Italy
Prosecco
g6.95 / b27.50
Pure summery fun — all year round!
DESSERT
Chateau Jolys Cuvée,
Jean Jurancon A/C, France
Petit Manseng
g5.20 / b26
Ripe with a lovely honeyed feel,
but a nice lick of citrus on the finish.
prosecco cocktails
All 6.95
Mimosa (with orange juice)
Bellini (with seasonal fruit juice)
Kir Royal (with blackcurrant)
Elderflower Fizz (with Cake Café
elderflower cordial)
SHERRY
Fino Valdivia, Bodega Valdivia, Jerez,
Spain NV g4.75
A stylish dry Sherry with flavor of almondlike
nuttiness. A cool classic as an aperitif or
simply had with a bowl of Olives, Sardines
on Toast or our Tapas. Bringing a touch of
the Med to our Daintree oasis. Tray Chic!
Bodega Valdivia Pedro XImenez,
Spain NV g4.95
An impossibly unctuous offering of sweet
sherry from Spain. Bursting with raisin,
toffee, liquorice and prunes. A dark horse
of a dessert disguised in a glass. Saddles
up equally well with our homemade
Brownies, Ginger Cake or Cashel Blue.
Madeira
Blandy’s Rainwater, Madeira,
Portugal NV g4.75
A fabulous offering of medium dry
Madeira. Rich with soft fruits and
nuttiness. Finishing with a hint of spice.
It’s the lover of our Orange Drizzle Cake.
But is also having an affair with
Polenta Cake. Imagine!
Sticky
Château La Caussade, Sainte-croix-dumont,
Bordeaux, France, 2007 g5.50
Honeyed sweet wine from Bordeaux.
This is a lusciously sweet wine made from
Sémillon and Sauvignon Blanc grapes.
Stylish and elegant, it shows intense
aromas and flavours of crystallised fruits,
lime, vanilla and almond. A glass of this
alongside our Lemon Slices, Polenta Cake
or Victoria Sponge. Perhaps even some
Treacle Tart — Ooh I say!

----------

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.

 

Just Ask Restaurant of the Month for February

The “Just Ask!” Restaurant of the Month winner for February is Sage Restaurant, Midleton, Co Cork

With its weekly farmers’ market (one of Ireland’s best) and an enviable range of shops and restaurants catering to all tastes, Midleton has become a favourite destination for food lovers - a growing number of whom have been beating a path through the gated archway off the long main street that leads to The Courtyard and then to chef Kevin Aherne’s Sage Restaurant which, although in a beautifully renovated stone building (and influenced by the best of traditional values), is modern through and through.

Information on the restaurant’s website and menus are the very model of what ‘Just Ask’ is all about, explaining its commendable philosophy and fully crediting all suppliers - more than crediting them, in fact, as Kevin draws them right into the menu structure, especially in the 12 Mile Sunday lunch menus that have caught the imagination of both foodies and the public of late (see sample below).

All of the menus offered are proudly local, but Sunday lunch is very specific - with the exception of flour, butter, salt and pepper, all the produce used is grown, reared and produced within a 12 mile radius of the restaurant. Kevin also sources produce from the Midleton Farmers’ Market and, in another inspired move towards connectedness, runs a Market Menu every Saturday lunchtime.

Like all the best things, Sage Restaurant has evolved slowly as Kevin has applied the ‘eat local’ ethos and developed the impressive network of suppliers that he can call on today - and that list keeps growing too, with four new ones (Fermoy Natural Cheese Company; Eight Degrees Brewing, Ballyhoura; Castlemary Farm, Cloyne; Gookies, Ballynona South, Midleton) recently added to those already credited.

Sage also has a growing list of craft beers on offer, with O’Hara’s, Dungarvan Brewing Company, West Kerry Brewery and Longueville House cider among then - and recent additions include the gluten-free beer, Sierra Nevada IPA and Madden’s Armagh Cider.

But, while local produce is the beating heart of this restaurant, there’s also an awareness of the restrictive realities of life and Sage seeks to ease these with, for example, giving vegetarian and coeliac options of many dishes - and by offering great value. All menus offer good value for money, but the two/three course Early Bird is outstanding at €20/€25 - and how many restaurants will be offering a Special 3 Course Valentine’s Night Menu for just €35? (Never mind when offering food of this quality.)

SAMPLE MENUS

What Sage is All About (Supplier page)

Sage has a simple ethos. We source the best of local produce so you can savour your meal in the knowledge that every morsel has been grown, reared or produced with the same care and attention to detail with which it has been prepared.

All produce used is sourced from Cork County – East, West & North. Indeed many of our products are sourced within a 12 mile radius of Midleton and we run a ‘12 Mile’ Lunch Menu every Sunday from 12-3pm.

All our pork & bacon comes from pedigree Gloucester and Saddleback pigs that are reared by Martin & Noreen at Woodside Farm, Ballincurrig.

Dan Ahern, Dungourney provides us with free-range organic poultry & eggs.

John Tait of Rostellan supplies us with beef from his Aberdeen Angus herd.

All our beef is butchered by Lenny from O Farrell’s & by Frank Murphy both on Main Street, Midleton and is sourced from East Cork Farmers.

Our chorizo & salami is from Gubbeen in West Cork.

When not homemade, our black pudding is supplied by Jack McCarthy, Kanturk.

All our fish has been caught in Irish waters & it is supplied by Richard Guerin of Ballycotton.

Bill Casey, Shanagarry, supplies us with organic smoked salmon.

Goats cheese comes from Ardsallagh in Carrigtwohill.

All our eggs are free-range eggs and are provided by East Ferry Eggs.

Gary of O’Keeffe Apiaries, Shanagarry supplies us with honey.

Lucy & Mark of Ballyhoura Mountain Mushrooms supply us with wild mushrooms.

Our fruit, vegetables & herbs are supplied by various different local growers and suppliers to ensure a wide choice of seasonal produce. While James & Emer Stafford of Roches Point are our primary vegetable suppliers, vegetables are also supplied by Orchard Cottage Farm Midleton, Greenfield Farm Knockraha, Taylors, of Roches Point & The Village Greengrocer, Castlemartyr.

We also source produce from Midleton’s Farmer’s Market and we run a  Market Menu every Saturday from 12-3pm. Much time and enjoyment is spent continually sourcing great produce from the hard-working producers of our local area.We hope you enjoy the fruits of our labour.

SUNDAY LUNCH - 12 Mile Menu

Sundays at SAGE are all about keeping it local. With the exception of flour, butter, salt & pepper, all the produce used is grown, reared and produced within a 12 mile radius of the restaurant.

Sunday Lunch Menu – 12-3.30pm

To Start…

Goats cheese, honey-roasted vegetables, organic leaf salad (v)(c)

Ardsallagh-Carrigtwohill, Stafford’s-Roches Point, Greenfield Farm-Knockraha 6.95

Organic chicken, free-range ham terrine, pickles (c)

Ahern’s Organic Farm-Dungourney, Woodside Farm-Ballincurrig 7.95

Organic smoked salmon, free-range bacon, organic leaves, aioli (c)

Bill Casey-Shanagarry, Woodside Farm-Ballincurrig 8.50

Crispy lamb shoulder, beetroot purée, organic greens

Pope’s Farm-Ladysbridge, Sttafford’s-Roche’s Point, Greenfield Farm-Knockraha 8.50

Local seasonal soup of the day, homemade brown bread (v) (c without bread) 5.95

To Savour…From the Farm…

Roast sirloin of Aberdeen Angus beef
John Tait-Rostellan 15.95

Roast organic chicken & free-range ham
Ahern’s Farm-Dungourney, Woodside Farm-Ballincurrig 14.95

Slow-roasted free-range pork shoulder
Woodside Farm-Ballincurrig 14.95

 

From the Sea…

Crispy-skinned hake, tomato salsa
Irish waters-Richard Guerin, Ballycotton 14.50

Lightly-battered pollock
Irish waters-Richard Guerin, Ballycotton 13.50

 

From the Ground…

Wild mushrooms, spiced beetroot, sauté potatoes, tomato salsa, organic greens (c)(v)

Ballyhoura Mountain Mushrooms, Stafford’s-Roche’s Point, Greenfield Farm-Knockraha 13.95

All served with duck-fat roasties, local vegetables & potatoes
All main courses can be adapted for coeliacs – just ask your server

 

LUNCH Tuesday – Saturday 12-3pm

To Start..

Today’s soup with our homemade brown bread 4.95

Seafood chowder with Woodside Farm free-range ham,
peas & Bill Casey’s organic smoked salmon (c without bread) 7.95

Ardsallagh goats cheese & Woodside Farm
free-range bacon spicy Caesar salad (c)
Starter: 8.50 Main: 12.95

Marinated diamond beef salad with Ballyhooley blue cheese & beetroot relish (c)
Starter: 9.95 Main: 14.95

Onion bhajis with chilli jam & Castlemary Goats yogurt dressing (v) 7.95

To Savour…

Gubbeen chorizo & Ballyhoura wild mushroom fettuccine
(also available as a vegetarian option) 13.50

Marinated diamond steak, pepper cream, mustard mash
& root vegetables (c) 15.95

Crispy-skinned hake, lemon mash, root vegetables & tomato salsa (c) 14.50

Lamb’s liver, vegetable chickpea & lentil cassoulet (c)
(also available as a vegetarian option) 13.50

Woodside Farm crispy free-range bacon BLT
with mayo, organic leaves & home-cut chips 8.95

Free-range chicken & farmhouse cheddar toastie with a
cup of soup & home-cut chips 9.95

SAGE salad with roasted macadamia nuts, dried cranberries,
herbs, seeds, feta cheese & veggies(v)(c) 10.95
with free-range chicken 12.95
with today’s fish 13.95

(c) available as coeliac option
(v) available as vegetarian option

Daily specials are also served

Early Bird 2 Courses: €20 euro
3 Courses: €25 euro

To Start…

Today’s soup with our homemade brown bread

Calamari, spicy Caesar salad with Asian chilli jam (c)

Ahern’s organic chicken & Woodside free-range ham terrine, pickle, beetroot relish (c)

Hake & Gubbeen chorizo fishcake, lime aioli, tomato salsa

Ardsallagh goats cheese, baby spinach & cranberry bake with hazelnut crumble (v)

To Savour…

Ballyhoura shitake mushroom & blue cheese fettuccine with baby spinach & herb oil(v)

Homemade beef burger, Cais Dubh cheese, Gubbeen chorizo home-cut chips & organic leaves (c without bun)

Lightly battered pollock, horseradish & herb mash, honey roasted root vegetables, citrus cream

Crispy-skinned hake, citrus & chilli crispy potatoes, tomato salsa (c)

Free-range chicken, herb mash, roast root vegetables, beetroot relish, mustard cream (c)

To Sweeten…

Raspberry & white chocolate baked cheesecake

Praline & double chocolate tart

Orange & macadamia honey drizzle cake (c)

(c) available as coeliac option
(v) available as vegetarian option

Early Evening Menu - à la carte

To Start…

Langoustines, Gubbeen chorizo, tomato salsa lime aioli 10.95

Seafood chowder, Bill Casey’s organic smoked salmon, Woodside Farm free-range bacon & green peas 8.50

Organic salad, free-range chicken, macadamia, feta cheese, cranberries & herbs (c) (v option available) 8.95

To Savour…

John Tait’s Aberdeen Angus 10oz sirloin, crispy herb potatoes, pepper cream (c) 23.95

Monkfish, Ballyhoura wild shitake mushrooms, Gubbeen chorizo, lemon mash (c) 23.95

Pope’s slow-roasted lamb shoulder, buttered mash, root vegetables beetroot, jus (c) 21.95

To Sweeten…

Baked raspberry & white chocolate cheesecake €5.95

Praline & double chocolate tart with pistachio brittle €6.50

Bavarian bluberry mousse with meringues €6.50

Orange & macadamia nut honey drizzle cake (c)* €5.95

Homemade ice cream selection with meringues €6.50

(c) available as coeliac option
(v) available as vegetarian option

----------

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.

 

Just Ask Restaurant of the Month for March - Belleek Castle

The “Just Ask!” Restaurant of the Month winner for March is Belleek Castle, Ballina, Co Mayo

Complete with 16th century armoury, huge open fires, massive chandeliers and many quirky features, this castle just outside Ballina makes an unusual small hotel. It’s a wacky place for those who enjoy something out of the ordinary and it would be great fun for a group get together.

Illuminated by candles of all shapes and sizes, the restaurant is full of character, with oak panelled walls, a ceiling of oak baulks reputed to be salvage from the galleons of the Armada, rustic floor tiles and the flickering shadows created by diners and staff all adding to the atmosphere.

But there is much more than atmosphere to this appealing place as Head Chef Stephen Lenahan, who has been in charge of the kitchens for well over a decade, is committed to local suppliers and produce - meats, game in season, seafood, organic vegetables from nearby Enniscoe House and foraged foods from the woodland surrounding the castle. Admirably seasonal menus include a predictably amusing quotation from Brillat-Savarin (on how to spot a congenial dining companion), but they begin in the best possible place, with warmly worded thanks to 'Respected Suppliers' and announce that, in an exciting move for the 2013 season, they now also grow produce in their own polytunnel.

Except for fresh crab, (Paddy Ward, Co Donegal) and mussels (Padraig Gannon, Achill Island), most of the fish is supplied by Joe Garvin of Ballina; the salmon and sea trout that the area is world-famous for tops the bill, of course - and Stephen takes pride in hot-smoking and making gravlax in-house.

No less than three local butchers are credited - Anthony Heffernan, Ballina, Michael Mc Hale, Castlebar, and Michael Carr, Ballina - and beef is dry-aged in-house, so it should come as no surprise that the chef's signature dish involves red meat: "The Drunken Bullock", consists of a large fillet of prime local Angus beef flambéed at the table - on a 15th century Spanish Armada conquistador sword, no less - in a generous measure of Jameson whiskey. Quite a show-stopper, especially in these theatrical surroundings.

SAMPLE MENUS

A warm welcome to you from everyone at Belleek Castle. one of Irelands historic stately homes, saved and expertly restored into the splendid building it is today by Marshal Doran.

Our Menus

Daily from 5.30pm~6.30pm we offer our Early Bird Menu, a good value menu of simpler choices.

Sunday~Thursday we offer the “ Market Menu”, this is a 5 course tasting menu priced at €49.50 it’s the Chefs selection chosen from the best ingredients available each day. This helps us to maintain our commitment to quality and value, of course if you would prefer to change a course we will always endeavour to accommodate your needs.

Friday~Saturday we offer the “A La Carte” which is a selection of various individually priced Starters, Main Courses & Desserts from which you can choose.  or The “Gourmet” , our specialty , an eight course tasting menu of smaller portions, all of which add up to a unique dining experience.  The 8 course Gourmet menu is priced at €65.50 

All menus are available as vegetarian options.

Respected Suppliers List

Stephen’s philosophy is to use classic and imaginative cooking with local, seasonal ingredients from our land, sea and air to combine a depth of flavour with the traditions of the castle. This is impossible without our food producers and partners.

We dry age our precious beef in-house, sourced from local farms and supplied by Anthony Heffernan, Ballina, Michael Mc Hale, Castlebar, and Michael Carr, Ballina. They also supply us with lamb, pork, bacon & chicken.

In Belleek we take our game seriously! Many thanks to the suppliers of woodcock, pheasant and venison sourced through authorised dealer Pat White in Claremorris,and nationally with Wild Irish Game in Wicklow

We have wonderful seafood with Killala Bay and The Moy Estuary on our doorstep; we take pride with our in-house hot-smoking and famous gravlax. Travelling a little further up the north coast to Donegal for our fresh crab, fished by Paddy Ward, back home to Mayo and Achill Island for our Mussels picked by Padraig Gannon; otherwise most of our fish is sourced by Joe Garvin, Ballina.

Triangle of garlic in springtime, wood sorrel in summer, and wild mushrooms in autumn, these are just a few of many examples of the bounty we forage from Belleek forest.

Organic herbs and vegetables from Enniscoe House in Crossmolina.

Alfred Devers from Ballina supplies us with all the rest.

We now have our Polytunnel on the back lawn and are looking forward to growing are own!!

Our Farmhouse cheeses are all Irish, including Bluebell Farm, Co Clare, Gubbeen Farmhouse, Co Cork, Cashel Blue Cheese, Tipperary

Early Bird  5.30pm – 6.30pm

Starters

Piglet Pie
Castle Soup of the Evening
Roulade of Irish Chicken
Freshly Hot-Smoked Fish of the day
Farmhouse Cheese Tart

Mains

Slow Braised Mayo Beef
Silverhill Duck Casserole
Seared Best End of Mayo Lamb
Glazed Pasta with Seasonal Vegetables
Grilled Fresh Fish

Dessert

Please ask your server….

3 COURSE €28

Side Dishes Herb Glazed Potato €4.50 ~ Chips €4.50 ~ Belleek Side Salad €4.50 ~ Poached Seasonal greens €4.50

Individuals predestined to gourmandism are generally of medium height, they have round or square faces and lips, well rounded bright eyes, small foreheads and short noses, full lips and well rounded chins.  The women are buxom, pretty rather than beautiful with a tendency to run fat.

Such is the exterior beneath which to look for the most agreeable company, for these guests who accept everything they are offered, eat slowly  and savour each morsel thoughtfully. They are never in a rush to leave the place where they have found true hospitality and they are invited to stay all evening because they know that the games and pass times appropriate to gastronomical gatherings. Those on the contrary to whom nature has refused an aptitude for the pleasure of taste have long faces,
noses and eyes, whatever their height is there is something elongated in their proportions, their hair is dark and flat and they are never plump.

It is they that invented trousers. The women whom nature has afflicted with the same misfortune are angular in body, are easily bored at the table and only live for cards and scandal.

JEAN-ANTHELME BRILLAT-SAVARIN 1825

Gourmet Menu...

GRILLED KILLALA BAY TURBOT
Served with seapray lime, organic leaf salad.
~~~~
WEST COAST SHELLFISH SELECTION
In a saffron glaze.
~~~~
BUTTERMILK & GRAPEFRUIT SORBET
Shot of Vodka.
~~~~
TRIO OF MAYO HILL LAMB
Tenderloin wrapped in vegetable julienne, taster of casserole, tongue & cheek pudding, rad cabbage glaze..
~~~~
THE FAMOUS DRUNKEN BULLOCK,
Prime Mayo fillet beef flambéed on our 15th century Spanish Armada conquistador sword, served with a mild peppercorn jus & vegetable roti.
~~~~
MATURED CASHEL BLUE CHEESE
With chutney & fruits.
~~~~
DESSERT SURPRISE
~~~~
PETIT FOURS
Handmade chocolates to delight.

A La Carte…Starters

RARE WOODPIGEON IN THE WILD
Seared wild Irish pigeon breast, with a tender braised pudding, wild forest leaves, berry compote.
€12.90

KNOX-GORE PIE
Traditional House recipe, Irish rare breed pork in pork fat pastry, sauté of seasonal cabbage, orange & ginger marmalade.
€12.90

WEST OF IRELAND SHELLFISH
Crab & langoustine pudding, on a bed samphire, saffron mussel cream..
€12.90

TRADITIONAL SMOKED ATLANTIC SALMON
With a wild leaf & horseradish salad.
€12.90

FOREST & HEDGEROW SOUP
Forest mushrooms, wild triangle of garlic, nettle pesto.
€8.90

A La Carte...Main Course

THE FAMOUS DRUNKEN BULLOCK
Prime Fillet of Mayo Beef flambéed in Jameson Whiskey, roasted root vegetables and mild pepper jus
€32.90

CREPINETTE OF GUINEA-FOWL
Succulent breast of Guinea-Fowl with Forest mushrooms roasted in caul, with sliced breast, served with seasonal vegetables.
€21.90

DUO OF SEASONAL IRISH DUCK
Pot-braised tender leg, seared breast-fillet, foie-gras roulade
braised red cabbage, select vegetables and rich port jus.
€26.90

GRILLED MULRANNY SEATROUT
Tender fillet off the bone, with a sauté of green vegetables lemon & dill sauce
€18.90

PAN-FRIED KILLALA BAY TURBOT
Off the bone, scented with garden herbs, in a saffron an caper Champagne sauce
€24.90

Vegetarian Menu

TARTLET OF GRILLED PEPPERS
Sweet roasted pimento , garden herbs, Mozzarella.

BLUEBELL GOATS CHEESE,
Encroute with pesto , baby spinach.

BELLEEK VEGETARIAN SALAD,
Organic select leaves & vegetables , pine nut dressing.
~~~~~~

GLAZED HAND-MADE PASTA,
Olive tapenade.

WILD MUSHROOM RISOTTO,
Forest picked mushrooms with a white truffle cream

BAKED BUTTERNUT SQUASH,
Encrusted with a soda bread farce.

~~~~~~

YOUR CHOICE OF DESSERT  OR CHEESE FROM THE  A LA CARTE MENU
SET MENU
€39.90
 

Market Menu
 

SELECTION OF WEST COAST SHELLFISH WITH WILD SALMON GRAVLAX
Crab & scallop pudding with a saffron mussel cream on a bed of seasonal greens, garnished with chef caught gravlax !!!
~~~~~~~
 

SEASONAL SOUP OF THE EVENING
Please ask your server.

or
CASTLE SORBET
Served with a surprise !!
 

~~~~~~~
TRIO OF MAYO HILL LAMB
Braised tongue & cheek pudding, tenderloin wrapped in vegetable julienne, taster of casserole, red cabbage glaze.
or
FARMHOUSE CHEESE TART
Irish farmhouse cheese in a light pastry, balsamic oil.
 

~~~~~~~~
THE DRUNKEN BULLOCK
Prime Fillet of Mayo Beef, flamed in Jameson Whiskey, potato dauphinoisse , select vegetables, pepper jus.
or
GRILLED KILLALA BAY TURBOT
Served with sautè greens, champagne~butter sauce.
 

~~~~~~~~
BELLEEK DESSERT…
Please ask your server...
€49.50
 

The restaurant at Belleek Castle….using classic and imaginative cooking techniques with local, seasonal ingredients from our land, sea and air, we combine a depth of flavour with the traditions of the castle.

----------

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.

 

Just Ask Restaurant of the Month for April - The Cellar Restaurant at The Step House Hotel

The “Just Ask!” Restaurant of the Month winner for April is The Cellar Restaurant at The Step House Hotel, Borris, Co Carlow

Although it is, as they say themselves down there, ‘easy to reach but hard to leave’, Carlow somehow remains Ireland’s undiscovered county - which is, of course, the secret of its charm, so perhaps things are better left that way. But not if James and Cait Coady have anything to do with it, as their stylish boutique hotel, The Step House, has made the pretty heritage village of Borris a popular destination for short breaks and weddings.

The hotel, which they developed a few years ago, has two lovely properties at its heart - the former dower house of the Macmurrough Kavanaghs (of Borris House, across the road and), which was previously The Step House B&B, and the pub next door which had been in the Coady family for 5 generations.

Now that it has mellowed a bit and the gardens have matured, the hotel is very attractive - and, with Alan Foley (formerly at Dublin’s Chapter One restaurant, among other top kitchens) as Head Chef, there’s always been a philosophy of using the best local ingredients, organic where possible.

Alan’s cooking style is upbeat classic, offering menus that are short but full of interesting dishes and, like The Step House Hotel itself, rooted in the local community. This is equally true of the bar, which serves excellent casual food, and The Cellar Restaurant. This wonderfully atmospheric restaurant is in the kitchens of the old house and, spread through small interconnected rooms with archways and vaulted ceilings, it has great character and a sense of intimacy.

Top quality seasonal and local ingredients are the foundation of everything that’s cooked here. Beef is 100% Hereford, sourced from AIBP Nenagh and supplied by Pallas Foods; free range pork is sourced from Thomas Salter and free range chickens from Bertram Salter of Carlow Foods.

Whole spring lambs are supplied by John Kavanagh in Borris. Duck is supplied by Skeaghanore Duck, Ballydehob, West Cork. Fish suppliers include John Hoyne of The Fishman’s Market, Thomastown and The Duncannon Fish Company. Mags & Gerard Kirwan of Goatsbridge Trout supply fresh and smoked trout.

Fruit, vegetables and herbs are supplied by various different local growers ‘in the Borris hinterland’ including David Ward for organic produce and Fergus Murphy, local forager.

SAMPLE MENUS

Rubens Menu

The Step House base their menus around seasonal produce and buy locally as much as possible, whether it's Mary Gittons Free Range Eggs for an anglaise or Tom Salter Free Range Pigs. As such, the A La Carte Menu below is subject to availability.

Starters

Soup of the Day, Selection of Breads €6.00

Chicken Liver Parfait, Beetroot Chutney, Farmhouse Jelly, Brioche €8

Ballontine of Salmon, Beetroot Sorbet, Mustard Cream €9

Kilmore Cod, Chorizo Crust, Basil Aioli, Baby Watercress €9

Ham Hock & Foie Gras Terrine, Piccalilli, Granny Smith Puree €10

Confit of Duck Leg, Savoy Cabbage, Roast Peach, Orange Reduction €11

Pan Seared Kilmore Scallops, Handmade Taglini, Confit Tomato, Squid Ink €12.50
. . . .

Main Courses

Tasting of Free Range Saddle Back Pork, Haricot Bean, Roast Pear, Roasting Juices €27 (Supplied by Thomas Salter)

Ravioli of Red Pepper, Girolles & Capers, Spinach, Garlic Emulsion €18

Wild Salmon, Citrus Nage, Courgette and Leek Rouille €26

Breast of Free Range Chicken, Foie Gras and Confit Leg, Celeriac Puree, Tarragon Jus €24 (Supplied by Bertram Salter)

Fillet of Hereford Beef, Tongue Salad, Ox Cheek Croquette, Red Wine and Garlic Puree €29.00

Wild Halibut, Apple and Grape Salad, Herb Puree, Lemon Beurre Blanc €28

Wild Red Deer, Braised Shank, Fig, Chocolate, Jerusalem Artichoke €28

. . .

Suppliers

John Hyne – Daily Fish
Fred Salter of Ballon Meats – Pork
Bertram Salter of Ballon - Free Range Chickens
John Kavanagh – Lamb
Thomas Salter of Ballon - Free Range Pigs
Jane Murphy – Ardsallagh Goats Cheese
Pat Purcell – Seasonal Fruits
Farrell Foods – Organic Vegetables
Thank you to all our neighbours in the Borris hinterland growing their fruit and vegetables
…

Desserts

Fresh Summer Raspberry, Pistachio Bavarois, Arlette Biscuit, Raspberry Sorbet €7

70 % Chocolate Pavé, Roast Banana, Peanut Butter Ice-cream, Kahlua Syrup €7

White Peach, French Toast, Caramel Sauce, Crème Fraiche Ice-cream €7

Raspberry & Chocolate Cake, White Chocolate Sauce, Vanilla Ice-cream €7

Black Forest Gâteaux Hazelnut Ice-cream €7

Strawberries & Cream, Liqueur Jelly, Jam Doghnut €7

Selection of Irish Cheeses, Apple Relish & Biscuits €9
(Cashel Blue, Durrus, Mileens, Ardrahan, Cratloe,)

Fonseca Bin 27 Ruby Port €5.50

Dessert Wines and Port

Araldica Moscato Passito, Italy 2005 375ml €6 €23

Deep golden colour intensely aromatic flavours with apricot & acacia honey notes.

Tea and Coffee

Tea, Cafe Latte, Cappuccino, Espresso Macchiato €2.90

Irish coffee (Jameson Whiskey) €6.20
Calypso coffee (Tia Maria) €6.40
French coffee (Hennessey Cognac) €6.40
Italian Classico (Amaretto) €6.50
Baileys Coffee (Baileys Irish Cream) €6.40

A Selection of Herbal Teas €2.90
Green tea, Moroccan mint
Lemon & Ginger Spice Infusion
Ceylon black tea with Caramel or Vanilla or Mint
Pure Camomile Flowers
Sencha Green Tea
Cinnamon Spiced
Lemon and Lime
Earl Grey

 

Sunday Lunch Menu

Starters

White Onion Soup, Selection of Homemade Breads

Ham Hock & Foie Gras Terrine, Piccalilli, Apple Puree

Chicken Liver Parfait, Beetroot Relish, Garlic Croutes

Warm Ardsallagh Goats Cheese, Spiced Peach Relish, Tapenade

Ballontine of Salmon, Mustard Cream, Beetroot Sorbet

Main Courses

Roast Sirloin of Fred Salter Beef, Roast Shallot, Aubergine Puree - €2 Supplement

Fillet of Salmon, Celeriac Puree, Citrus Nage

Roast Carlow Free Range Chicken, Tomato & White Bean Stew, Garlic & Chorizo

Roast Leg of Free Range Pork & Braised Shoulder, Onion Puree, Apple, Tarragon Jus

Seasame Crusted Cod, Crushed Peas, Sauce Gribiche

Desserts

Step House Apple Crumble, Double Vanilla Ice Cream

Classic Crème Brûlée, Raspberry Sorbet

70% Chocolate Pave Roast Banana, Peatnut Butter Ice Cream

Hot Chocolate Fondant, Milk Chocolate Ice Cream

Mandarin Mousse, Orange Salad, Chocolate Puree, Crème Fraiche Ice Cream

Selection of Irish Cheeses, Apple Relish & Biscuits
(Cashel Blue, Durrus, Mileens, Aydrahan, Cratloe) – Supplement of €2.00

Main Course Only: €13/ 2 Courses: €20 / 3 Courses: €25

Our Suppliers

The Step House supports small & local food producers and buys the best food ingredients available in season.
The following are some of our current suppliers.

Herbs and leafs – Christine Jordan, Leighlinbridge Co. Carlow
Whole Spring Lambs – John Kavanagh, Borris, Co. Carlow
Goatsbridge Trout - Margaret & Gerard Kirwan
Beef – Fred Salter of Ballon
Free Range Chickens – Bertram Salter, Carlow Foods
Free Range Black Spotted Pigs – Thomas Salter of Ballon
Wild Red Deer – Glen of Imall, Co. Wicklow
Free Range Eggs – Mary Gittens Ballon Free Range Eggs
Fish - John Hynes, Thomastown Co. Kilkenny
Fish - Duncannon Fish Company
Breakfast Cereals – O’Granola, Paddy O’Connell, Cullahill, Co. Laois
 

----------

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.

 

Just Ask Restaurant of the Month for May - Wildes at the Lodge

The “Just Ask!” Restaurant of the Month winner for May is Wilde's at the Lodge, Lisloughrey Lodge, Cong, Co Mayo

Set in the grounds of Ashford Castle, Lisloughrey Lodge enjoys one of the most beautiful locations in Ireland, with views down Lough Corrib. The hotel was developed during the boom and a modern approach was taken, but it has since changed management and, while still contemporary, the elegance of the beautiful old house at its heart has been restored.

The first floor restaurant, Wilde's at the Lodge, is named after local legend Sir William Wilde, father of Oscar, and it makes an atmospheric setting for an unusually interesting meal.

The talented and inventive Head Chef, Jonathan Keane, grew up in Connemara and a love of the great West of Ireland foods clearly informs his cooking. Menus inspired by the availability of local produce change with the seasons, adding an extra dimension to the dining experience as - through each dish and his suppliers list (see below) - Jonathan introduces guests to his chosen ingredients from land and sea, and the people who produce or supply them.

The style is quite simple with no unnecessary cheffy flourishes - the message is in the ingredients. Starters, for example, may include Killeen Parcel, which is made with goats cheese supplied by Killeen Farmhouse Cheese of Ballinasloe, Co Galway, along with Mulranny honey, plums, and leaves from organic supplier Reek View Farm, at Westport. You'll also find a gorgeous paté from Kate McCormack's in Westport, featuring perhaps in a fun starter the Westport Lolly, with rhubarb providing welcome sharpness and pecans for texture.

Killary Fjord Shellfish provide mussels from Ireland's only fjord, while other fish and seafood comes mainly from Gannet Fishmongers in Galway who, for example, supply the wild halibut for another lovely starter, in which the pan-seared fish is served with an intriguing combination of pickled beetroot, parsnip and caper.

A favourite ingredient is M.A.S.S. (Mayo Atlantic Sea Spray) lamb, which is the local variation on the pré-salé (salt meadow) lamb so popular in France and cannily marketed as 'the taste of the West of Ireland, seasoned by nature!'.

It's supplied by legendary butcher Kellys of Newport, along with other meats including his famous black pudding and speciality sausages, some of which have seaweed in the mix - try the Wilde's M.A.S.S. shoulder of lamb, perhaps, a unique dish cooked in coca cola, with dillisk sausage, roast garlic and horseradish mash...

And vegetarians will love the care and creativity applied to their special dishes too - the tellingly named Kinlough Forest Rigatoni, for example, showcases the wild mushrooms and herbs that Jonathan and his team go out to forage for themselves.

And, although there’s a fair share of decadent desserts, creations based on foraged and other seasonal fruits will be appreciated by those who like a more refreshing finale to their meal - and, of course, some carefully selected Irish farmhouse cheeses too.

* The bar food menu at The Quay Bar at the Lodge offers an inviting range of dishes, from Lisloughrey Lodge Chowder with homemade soda bread to speciality sandwiches and hot dishes, including a rib-eye steak, all based on carefully sourced ingredients.

SAMPLE MENUS

MENU OF DISCOVERY

FIRST

SOUP
(carrot, ginger)

KILLEEN PARCEL
(goats cheese, mulranny honey plum, organic leaves)

WESTPORT LOLLY
(kate mc cormacks pate, rhubarb, pecan)

KILLARY FJORD MUSSELS
(coconut, chili, ginger, horseradish)

PAN SEARED WILD HALIBUT
(pickled beetroot, parsnip, caper)

MIDDLE

HOME SALT COD
(berries, herbs, citrus, truffle)

SEABASS
(fennel, pea, rhubarb, thyme)

KINLOUGH FOREST RIGATONI
(wild mushroom, herb pesto, parmesan)

M.A.S.S. LAMB
(shoulder in coca cola, dillisk sausage, roast garlic, coriander mash)

BEEF AND GUINNESS
(blade, nettle risotto, truffled leeks)

ATHENRY PASTURE-REARED CHICKEN
(whitebean cassoulet, celeriac, horseradish, jus)

LAST

CHOCOLATE
(72% fondant, black olive, ice cream, salt)

LEMON
(meringue tart, sorbet, panna cotta)

BAILEYS
(brulee, parfait, custard)

AUTUMN
(blackberry, apple, panna cotta, jelly, muffin, jam, basil)

CHEESE
(blue, brie, smoked, goats)

All our meat and fish is locally sourced. All our vegetables are supplied by our organic supplier, Reek View Farm, Westport, and all our wild flowers and nuts are foraged by me and my team. Jonathan Keane.

Killeen Farmhouse Cheese, Ballinasloe – Goats Cheese
Kellys Of Newport, - Black Pudding And Lamb
Killary Fjord Shellfish, - Leenane
Clew Bay Scallops, Westport
Gannets Seafood, Galway
Murrevagh Honey, Mulranny
Westport Grove Marmalade
Kate Mccormacks & Sons, Westport

Sunday Lunch Menu

Starters

Carrot and Orange Soup

Smoked Chicken Caesar Salad with Croutons, Parmesan, Wonton Basket

Baked Fish Cake with Citrus scented Leaves and Rhubarb Coulis

Kate McCormack’s Pate with Mustard Fruit and Scone

Main Courses

Pan Roast Clare Island Salmon with Fennel Puree, Asparagus, Mussel and Clam Butter

Baked Breast of Chicken wrapped in Bacon, Black Pudding Mash and Rich Onion Gravy

Rigatoni Pasta with Wild Mushrooms, Nettle Pesto and Parmesan Cream

Arthur Guinness Feather Blade of Beef, Truffle Gratin, buttered Leeks and Pepper Sauce

Kelly’s of Newport Lamb and Dillisk Sausage, Mustard Colcannon Thyme Jus

Desserts

Strawberry Cheesecake with Strawberry and Lemon Ice Cream

Chocolate Brownie with Vanilla Ice Cream

Apple Crumble with Gorse Flower Custard

Selection of Ice Cream

Freshly Brewed Tea or Coffee

2 Course Sunday Lunch 20 € 3 Course Sunday Lunch 25 €

All Beef, Lamb, Pork and Poultry are 100% Irish.

Our Dishes may contain traces of Allergens

 

Just Ask Restaurant of the Month for July - Mad Fish at Cronin's Pub

The “Just Ask!” Restaurant of the Month winner for July is Mad Fish at Cronin's Pub, Crosshaven, Co Cork

If you ever need an excuse to go to the lovely seaside village of Crosshaven, there’s bound to be something going on at the Cronin family’s Victorian pub on the harbour front that would do very well.

The place is a hive of cultural and foodie activity all year and, even on the rare occasions when there isn’t an event on - art exhibition, the farmers’ market, the annual Redhead Convention (23rd -25th August this year), winter film shows - there’s always fantastic food to be had and masses to enjoy inside and out.

Sean Cronin is the mad collector, responsible for most of the maritime memorabilia and other collections that cram the walls and high shelves of this atmospheric pub while his Dutch wife, Thecla, brought her artistic gene and a love of cooking to the mix. Today these wonderful traits are seen in their son and daughter, Denis and Joeleen, who have joined them in the business.

Cronin’s has been a food destination for many years, thanks to Thecla, and Denis has had the advantage of learning from his mum as well as training at Ballymaloe Cookery School. So it’s no wonder that everything offered here is a simply delicious celebration of the best seasonal local ingredients - and that they are proud to state their food philosophy and credit trusted suppliers on their menus.

In 2009 Denis launched the Mad Fish Restaurant in a small room tucked away at the back of the bar. Together with his partner Caroline Burgess, Denis established a reputation for ‘The Mad Fish Kitchen’, which quickly earned a following for great cooking and big, fresh flavours.

It’s still going, on Friday and Saturday nights - the speciality is Mad Fish Dish, a big Mediterranean inspired fish stew filled with ‘everything the boat have brought in’. But the Mad Fish name is carried on to other menus served in the pub through the week too - you’ll find specialities like Mad Fish soup (‘Not your typical chowder!’) and Mad Fish fisn’n’chips on lunch menus, and any of those may feature on the evening casual dining Seagulls Menu too.

But, although seafood is of course the main theme - and Haven Shellfish of Oysterhaven and Atlantis Seafood of Kilmore Quay are listed along with several local suppliers including the inimitable Sally Barnes Woodcock Smokery at Castletownshend - it’s not all about fish at Cronin’s. Renowned butchers Tom Durcan Meats and O’Sullivans Poultry Supplies, both of Cork’s English Market, supply the great meats and chicken that go into dishes like the Irish Artisan Meat Boards.

These Artisan Meat Board, which are great for casual dining and sharing, offer a choice of rare roasted beef, chargrilled chicken breast or a mixed meat board - the latter is a delicious combination of Gubbeen Farmhouse salami, Cronin’s homemade chicken livers paté (a long established favourite introduced by Thecla) and Tom Durcan’s famous spiced beef carpaccio; all served with crostini and Donegal rapeseed oil, it’s a special dish that’s well worth seeking out.

The spiced beef carpaccio is so popular that it’s also available as a separate dish and offered in two sizes - and, of course, you can always get a good steak here too (Tom Durcan’s prime Irish beef, dry aged for 28 days) and lamb dishes such as Moroocca spiced spring lamb ribs and a tasty spring lamb burger - this comes with homemade tomato relish, which is one of the treats that you can buy to take home.

All round Cronin’s sets the bar very high indeed when it comes to informative menus, great food and atmosphere - a must visit next time you’re in the area.

SAMPLE MENUS

Our trusted Suppliers

We take great pride in providing wholesome, hearty good food and great service. Our recipes are prepared on the premises, using only the finest ingredients that are sourced locally by our trusted suppliers, that we are proud to be associated with.

Ballycotton Seafood Ltd, Co. Cork.
Good Fish Shop, Carrigaline, Co. Cork.
Haven Shellfish, Oysterhaven, Co. Cork.
Shellfish de la Mer, Castletownbere, Co. Cork.
Sally Barnes Woodcock Smokery, Castletownshend.
Tom Durcan’s Butchers, English Market, Cork.
Chicken Inn, English Market, Cork.
Mags Curtin, Milis, Crosshaven. Co. Cork.
Hassets Bakery, Carrigaline. Co. Cork
Southern Fruit, Lehenaghmore, Cork.
Clona Dairies, Clonakilty, Co. Cork
Wicklow Farmhouse Cheese, Co. Wicklow.

LUNCH MENU

Lunch is served daily: Monday – Friday : 12.00 – 15.00 Saturday : 12.00 – 15.30 Sunday : 13.00 – 16.30

Mad fish soup - Not your typical fish chowder!
A Mediterranean style fish soup made with our own freshly prepared shellfish stock and a mixture of local fish depending on daily availability and enriched with brandy and cream for added flavour.
€6.00

Nude fresh Oysterhaven oysters
Shucked to order and served with a number of accompaniments including chilli, lemon and lime chardonnay vinegar jelly, shallot and tarragon vinegar and a wedge of fresh lemon.
half dozen (6) €9
dozen (12) €17
stack (24) €30

French onion soup
Cronin’s Mad Fish Kitchen’s version of a famous French classic. Made with a beef stock base and red wine. This rich and full of flavour soup is topped with croutons and melted cheese. Served with our own sodabread, baked daily.
€5.50

Chicken liver pâté
Thecla’s recipe of a rich chicken liver pate, made with brandy, garlic and butter. Served with toast, homemade cumberland sauce and salad
€9

Salt & pepper squid (GF on request)
Deep fried Irish squid in a light and crispy coating. Served with green salad and homemade aioli.
€12

Rope grown Oysterhaven mussels
Steamed with white wine, finished with a cream and pesto sauce. Served with your choice of chips or home baked brown soda bread.
regular €10
large €14

Fresh organic Irish salmon
Poached in white wine, served with garden leaves, home made salads and brown soda bread.
€12

‘Mad Fish’ fish n’ chips
For this dish, we always use sustainable white fish, caught in Irish waters. The fish is deep fried in fresh beer batter and served with hand cut chips, salad and tartare sauce.
€13

Spring lamb burger
Served with brie cheese, hand cut chips, salad and home made tomato relish.
€13

Vegetarian dish of the day
Please check our specials

Side dishes

Green salad €3
Home baked brown soda bread €2.50
Hand cut chips €3 / €5

desserts

Today’s chocolate dessert
See our specials board

Bannoffee Pie
Biscuit base with golden caramel, banana and
fresh cream
€6

Knicker bocker glory
Ice cream sundae with lots of layers of fruit,
ice cream and fresh cream
€6

Apple pie - Dutch style
lightly spiced with cinnamon and raisins.
Served hot or cold.
€6

teas & coffees

Espresso
Americano
Mug of Coffee (2 shots)
Cappuccino
Macchiato
Cafe Latte
Mocha
Extra shot of coffee
Hot Chocolate
Irish Coffee
Barry’s Tea
Herbal Tea
Hot Ginger

Artisan Irish Meat Boards

Rare roasted beef €10
Chargrilled chicken breast €9
Mixed meat board €14

Fish Plates

Smoked Irish salmon €10
Smoked Irish mackerel €10
Smoked fish duo €12

Try our smaller sized portions for a great, healthy, kiddies meal.

Also available :

Junior sausages and chips €7
Junior fish and chips €8
Fresh mussels with chips or sodabread €10

facebook.com/croninspub
info@croninspub.com
@croninspub
(+ 353) 021 4831829

Dinner Menu

This menu is available every Thursday, Friday and Saturday from 6pm

mix n match starters, mains and platters to share

Mad fish soup
Not your typical fish chowder!
A Mediterranean style fish soup made with our own freshly prepared shellfish stock and a mixture of local fish depending on daily availability and enriched with brandy and cream for added flavour.
cup : €4
bowl : €6.00

Chef’s selection plate (GF on request)
Let the chef create a selection of different starters for your table to share. Let your server know if you have any preference.
1-2 people : €15
2-3 people : €22.50

Nude fresh Oysterhaven oysters ( GF )
Shucked to order and served with a number of accompaniments including chilli, lemon and lime chardonnay vinegar jelly, shallot and tarragon vinegar and a wedge of fresh lemon.
half dozen (6) : €9
dozen (12) : €17
stack (24) : €30

Salt & pepper squid (GF on request)
Deepfried Irish squid in a light and crispy coating. Served with green salad and homemadeaioli. Handcut chips come with large portion.
regular : €8
large : €17

Pan seared scallops (GF)
Locally sourced scallops. Cooked medium rare and served with potato and Gubbeen salami croutons.
regular : €9
large : €20

Rope grown Oysterhaven mussels (GF on request)
Steamed with white wine, finished with a cream and pesto sauce. Served with your choice of chips or home baked brown soda bread.
regular : €10
large : €18

‘Mad Fish’ fish n’ chips
For this dish, we always use sustainable white fish, caught in Irish waters. The fish is deep fried in fresh beer batter and served with hand cut chips, salad and tartare sauce.
€17.50

Mad Fish Dish ( GF on request)
This tomato based Mediterranean fish stew is our house speciality and is filled with delicious fresh fish and everything that the boats have brought in from mussels to monkfish. Topped with a Galway Bay whole prawn and crispy potatoes.
large : €22
to share : €32

Shellfish platter to share (GF)
Locally sourced shellfish, depending on availability. Please ask your server what the boats brought in today. Served with salad, home baked soda bread and chips
large (2 people) : €32
feast (3 people) : €45

Spiced beef carpaccio (GF)
Tom Durcan’s award winning spiced beef is a traditional Cork favourite. Our twist is by serving as thin carpaccio slices, dressed with mature farmhouse cheese, garden rocket and drizzled with Donegal rapeseed oil.
regular : €8
large : €15

Spring lamb ribs
Morrocan spiced lamb ribs, served with green leaves, homemade hummus and flatbreads.
Handcut chips come with large portion.
regular : €8
large :€17

12 ozs Sirloin steak (GF)
Tom Durcan’s prime Irish beef steak which has been dry aged for 28 days. Cooked to your liking and served with tobacco onions.
€25

Homemade Ravioli
(V / Dairy Free on request)
Please ask your server for this weeks fillings
€18.50

Vegetarian dish of the day (V / Dairy Free on request)
Please ask your server

Our trusted Suppliers

We hope you enjoy our menu which we have prepared using the freshest, local ingredients. Our ethos is to always use sustainable locally sourced fish. We always support local fisheries and only when it is storm force weather will we use farmed fish. We cook everything in-house, from our delicious home baked soda bread to our desserts. We are proud to be associated with the following suppliers :

Haven Shellfish, Oysterhaven, Co. Cork.
Atlantis Seafood, Kilmore Quay, Co. Wexford.
Good Fish Shop, Carrigaline, Co. Cork.
Sally Barnes Woodcock Smokery, Castletownshend.
Eamonn O’Neill, the Crab and Lobster Man, Kinsale.
Dermot Cunningham, the Fisherman, Crosshaven
Tom Durcan’s Butchers, English Market, Cork.
O’Sullivans Poultry Supplies, English Market, Cork.
Mags Curtin, Milis, Crosshaven. Co. Cork.
Hassets Bakery, Carrigaline. Co. Cork
Southern Fruit, Lehenaghmore, Cork.
Clona Dairies, Clonakilty, Co. Cork

Side dishes

Garden green salad €3.50
Hand cut chips ’n dips small : €3 large : €5

Baby potato, tarragon, spring onion and rapeseed oil crush €3
Tobacco onions small : €2 large : €4

Bloody Mary shots one shot : €2 two shots : €4

desserts

Flourless chocolate mousse cake (GF)
Served with fruit coulis
€6

Upside down fruit sponge
Served with freshly whipped cream
€6

Knicker bocker glory
Ice cream sundae with lots of layers of fruit, ice cream and fresh cream.
€6

Crème brûlée (GF on request)
We prepare this in a variety of flavours, from vanilla to blueberry. Served with chocolate coated vanilla shortbread. Please ask your server for today’s flavour.
€6

Patron tequila affogato (GF)
A scoop of vanilla ice cream accompanied with a shot of coffee flavoured tequila.
€6

www.croninspub.com
facebook.com/croninspub
info@croninspub.com
@croninspub
(+ 353) 021 4831829