Dec 13th – SHEPHARDS PIE

overnight braised Westmeath Lamb OR pan fried mushrooms and puy lentil under creamy McNallys organic mash, served with the best of Irish Winter Veg

Dec 6th – FRENCH BISTRO

Traditional French Toulouse sausage and lardons in a herby rich stew with white beans cooked overnight until completely tender. Served with fondant potatoes and McNally’s organic green salad   OR   (not as traditional) French bean stew with white wine braised fennel and wild cepe mushrooms with a crunchy lid of breadcrumb and gruyere. Served… Continue reading Dec 6th – FRENCH BISTRO

Nov 29th – DONBURI

Japanese rice bowls Pork Belly Chashu, pickled daikon, crown prince pumpkin, crispy kale, taberu rayu and sticky rice OR Shiitake mushrooms, pickles, sesame, crown prince pumpkin, crispy kale, taberu rayu and sticky rice

Nov 22nd – IRELAND

A dinner taking inspiration from what our ancestors may have eaten. Irish food pre-potato. . Irish spelt cooked in home brewed amber ale, parsnip, honey, cobnuts and sorrel. Served with a choice of hay baked sweet baby turnip OR slow braised pork in nettle and garlic

Nov 15th – BAO BUNS

Chinese steamed buns with homemade pickles, fresh kimchi and sticky rice and a choice of either seared pork belly or spiced pan fried mushrooms