Our appreciation of wild and local produce, the natural richness offered by the changing seasons and of the importance of quality has been rewarded by a wonderful and sometimes surprising year, 2012,for foraging and local produce, because of the weather.
Our menus are subtly and significantly influenced by what our forager finds daily and by our local produce. The daily freshness speaks for itself.
We incorporate these lovely things in our dishes for meat eaters and vegetarians alike, nettle tips for pesto, wild and unusual herbs for salads, vegetarian soups, our vegetarian broth, wild mushroom dishes, cèpe ragoût, salt baked beetroot, our rosehip syrup , rich cavolo nero , a wide variety of courgettes and a huge array of herbs.
Try sweet woodruff ice cream or cauliflower soup with sweet santolina sorbet, both created by Kenneth and his team, and our fennel pollen butter with our home made Irish soda bread.