Entries by TheFumbally

Oct 18th – CARIBBEAN JERK

With influences from West Africa to Portugal, this meal brings you the hot, sweet and sour flavours of the Caribbean. Choose between jerk goat and vegetable pepperpot stew both served with coconut rice n peas and pan fried greens.

Oct 11th – RAGU

slow braised organic Corleggy lamb ragu with creamy polenta and thyme butter served with a fresh baked focaccia and raddichio salad OR portobello and shitake mushroom argue with creamy polenta and thyme butter served with a fresh baked focaccia and raddichio salad

Oct 4th – MEXICO: YUCATAN

Traditional roast pork meat (pigs head and shoulder braised in Mexican spices) wrapped in banana leaf with achiote, lime and oregano served with a stack of fresh corn tortillas, salsas, sour cream, pink onions, avocado, raw vegetables, black beans and crunchy tortillas OR Achiote marinated and charcoal grilled courgette served with a stack of fresh […]

Sep 27th – NEPAL

Newari style curry with spiced chickpeas and seasonal vegetable tarkari, mango and tomato achaar (pickles) and aloo paratha (stuffed flatbreads) choose between: Lamb Poleko (Nepali smoked leg of lamb) OR yoghurt marinated and grilled Paneer . . DINNER + A FILM SEE OFFER HERE

Sep 20th – IRELAND

celebrating the best of late summer produce and our local organic suppliers . St Tola goats cheese,  McNallys organic kale and Dunany spelt berry risotto with roasted McNallys summer squash. with a choice of: Le Levain sourdough bruschetta with Elmhurst heirloom tomatoes OR Fumbally cured Tamworth Lardo toast

Sep 13th – KOREA

YUKGAEJANG Spicy ox bone broth with braised beef short rib and flank steak with ginger, daikon, grilled pok choi, scallion, soy bean sprouts, sesame and Chinese cabbage served with steamed sticky rice and black bean OR KIMCHI JIGAE Spicy tofu with Chinese cabbage, homemade pickled vegetables, carrot and daikon kimchi, simmered in gochujang with scallion […]

EAT : ITH

The Autumn Series at The Fumbally Stables is no more….. welcome to   EAT:ITH is a series of workshops, events and talks surrounding food culture in Ireland with collaborations from some of the country’s most passionate producers, chefs, farmers, sommeliers, baristas, food writers and activists. www.eat-ith.com is now live with full event listings and programme details […]

Aug 30th – IRISH SUMMER / CITY FARMS

celebrating the best of late summer produce and our local organic suppliers . St Tola goats cheese,  McNallys organic kale and Dunany spelt berry risotto with roasted McNallys summer squash. with a choice of: Le Levain sourdough bruschetta with Elmhurst heirloom tomatoes OR Fumbally cured Tamworth Lardo toast

Aug 23rd – SUMMER BACON & CABBAGE

Westmeath reared Tamworth pulled ham in a clear bone broth with McNallys organic rainbow chard, pan fried buttery white cabbage, new potatoes and NCAD community gardens lovage salsa verde OR McNally’s heirloom beetroot in a Fumbally chickpea miso broth with organic rainbow chard, pan fried white cabbage, new potatoes and NCAD community garden’s lovage salsa […]

The Fumbally 2021