IRELAND’S FAVOURITE TV FOOD SHOW
ISSUE 1 34.95
RECIPE FOR DISASTER
Kitchen Masterclass
THE 7 DEADLY SINS OF RESTAURANT MANAGEMENT
MASTER SAUCES WITH OUR STEP BY STEP GUIDE
Sugar Rush SERIOUSLY TEMPTING DESSERTS
STELLAR QUALITY
WIN
PRIZES WORTH OVER
THE RESTAURANT’S 5-STAR CHEFS SHOW US HOW IT’S DONE
\2,000 THE NEW GUARD THE IRISH FOOD INDUSTRY’S NEXT GENERATION
The
Ultimate Christmas Guide with Louise Lennox Stephen McAllister John Healy Dave Workowich l
THE GRAPEVINE
Paolo’s Picks
DREAM KITCHENS
l
EDIBLE GIFTS
l
WINTER GETAWAYS
STUNNING FINALES
Aperitifs
Jessie Collins rounds up all things food-related. Read on for news bites, foodie digests and tasters of things to come
Food Heroes
NO.1
The naTural Cheese Company This West Cork cheese company has fought long and hard to make its artisan product: cheese made with unpasteurised summer’s milk from local herds. Having won court battles with the government to be allowed use their unpasteurised raw material, they now make the highly sought-after Desmond cheese. This hard and piquant variety has a pleasantly sharp aftertaste, ideal as a table cheese, for cooking and for fondues. Even better, it’s matured over many months, the youngest being released after 10. One for the shopping list. www.wcnc.ie
Mixology The Waring Drink Mixer has been a professional’s favourite for years. Now you can put its expertise to work at home too to create your own creamy milkshakes, or detox with yoghurt shakes, wheat germ and fresh fruit. It will froth eggs for fluffy omelettes, blend pancake batter and do everything bar the washing up. Available in four colours: retro minty green, quite white, chilli red and ebony. Available to buy online from www.amazon.com priced at €102.
Coconut:
the new suPerfood
s
o we have had blueberries, cranberries, goji berries and basicall every other kind of berry you care to mention, but the new superfood on every nutritionist’s lips is coconut. yes, that furry thing you buy at halloween and end up staring at for months afterwards is apparently one of the hottest health fruits out there. Previously maligned for its high saturated fat content, it is now thought to increase metabolic rates and subsequently weight loss, and it’s cholesterol-free too. Jennifer aniston has been pictured with a shopping trolley laden with coconut oil, and the english rugby team have been using it in their diet since 2007 to help shift excess fat. unfortunately its magic properties are attributed to the coconut flesh and not the milk, so alas, endless chicken satays do not count.
Pot Boiler easy entertaining by DaRina allen, e21 This wonderful new volume from Darina allen is the composite book of the ballymaloe course of the same name. expect great tips on planning a menu, choosing wines and over 250 recipes that promise to have you arriving at the table with your hair in place and a marvellous spread. Darina even gives advice on dinner etiquette, from creating the right atmosphere with ornamentation and lighting, to how to get the party going with well-chosen aperitifs and party games. Other sections include brunches, finger foods and festive menus.
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stoCkholm 55 CoCktail
in store
This is a nice seasonal cocktail that looks great but doesn’t require endless muddling to produce. Start by running a slice of lemon around the rim of a champagne flute, place the rim in white sugar and swivel to cover the edge completely. Measure a shot of vodka (the better the vodka, the better the flavour) and pour into the flute. Top-up with champagne and garnish with a twist of lemon to finish.
This wonderful new volume from Darina allen is the composite book
{
What’s
HOT
Coffee Candles
}
lovers of the coffee aroma will be pleased to know that nespresso, the luxury portioned coffee innovator, has launched its scented candle range, available from nespresso boutiques in brown Thomas Dublin and Cork and online at www. nespresso.com to nespresso Club members, retailing at e35.
dining with a difference La Peniche This is one of the few restaurants in the country situated on water, hence it’s become a firm favourite with people looking for something a little different. The food (predominantly French) is casual but
appetising and the interior is authentic and atmospheric. To add to the offering, there are dinner cruises from Tuesday to Sunday at 6pm and 8pm, where the boat casts off from its moorings at Mespil Road on Baggot Street and takes a leisurely trip up the canal while the skipper explains the operation of the locks. A thoroughly unique dining experience. Grand Canal, Mespil Road Dublin 2; Tel: (087) 790 0077
Alilang If you are looking for an Asian dining experience with a difference, the Alilang ticks all
tive date night. 102 Parnell Street, Dublin 1: Tel: (01) 874 6766
the boxes. Situated amidst the burgeoning China Town of Dublin 1, the Alilang serves tasty and affordable Korean food with an element of interaction: each table has its own ‘barbecue’ ring set where you can finish off the cooking yourself. Choose from a wide range of set menus or go for the DIY alternative of lean marinated beef which you can cook to taste with an array of condiments. Great fun with a group, or ideal for an alterna-
Island Cottage Restaurant Part restaurant, part adventure, eating at Island Cottage Restaurant involves a boat ride from Cunnamore pier to Heir Island (the journey only takes four minutes) where you are served a set menu that varies from day to day, depending on freshness and availability. Only open May to September every year. Heir Island, Skibbereen, West Cork; Tel: (028) 38102; www.islandcottage.com
jargon buster
umani: umani is the Japanese word meaning “deliciousness” and is also the name given to the fifth basic taste sense, the others being the more commonly known sweet, bitter, sour and salty. 5
The
Ultimate Kitchen Guide The
Eoin
A-Z
of KiTchen cool
Anyone who’s ever renovated a kitchen will know that traipsing around the showrooms, negotiating with manufacturers and procuring the right products can quickly transpire into something of a nightmare. Thankfully interiors specialist Eoin Lyons has done it on your behalf, with his clever a-z guide.
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The Ultimate Kitchen Guide
A
is for Aga
nothing creates a homely atmosphere like an Aga. The 30amp electric night storage Aga has the same unique look but captures its energy requirements overnight, offering big savings on energy bills if you have a night-saver meter. It costs ₏14,695 at Aga shops in Dublin, Cork and Galway. Incidentally, if you’ve got an old Aga, h&F enterprises in Co. Tipperary is the place to get it re-enamelled and re-conditioned. www.handfenterprises.ie
B
is for Bake-ware
Kildare Village is home to a Le Creuset shop which sells the distinctive French bake- and cook-ware at hugely discounted prices. Look for the silicone range: it includes baking sheets, muffin trays and loaf tins, all made from this flexible, easy to care for material. www.kildarevillage.com
C
is for Coffee machine A great mid-range coffee machine is the DeLonghi Pump-Driven Espresso maker (EC330S), which has an espresso boiler with a cupwarming facility. Steam, air and milk can also be mixed for a rich, creamy cappuccino. e149.99 from good electrical retailers
D
is for Dishwasher neff takes undoubtedly takes the honour of one of the best brands of dishwasher. The entire range can be seen at the KAL showroom. While there, you can also check out elica cooker hoods, Falcon cookers, Franke sinks and taps and Insinkerator waste disposal units. Friendly customer advisors provide assistance and
E
is for Experiment
Try mixing materials when re-vamping your kitchen. Traditional kitchen units look fresh when combined with a modern element. Consider tongue and groove units painted in a soft grey or add an unusual counter-top. Try the counter-tops in marble with an island in wood. stainless steel remains an easy way to modernise a kitchen when used as a splash back or trimming detail.
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F
K
is for Food Processor
The Classic Kenwood Chef (KM336) makes easy work of mixing cakes, making pastry and blending soups. €299.99 from good electrical retailers.
G
is for Gadget
The One Touch can opener from Culinare opens cans by simply pressing a button that automatically rotates around the rim of the can. Does this spell the extinction of the manual version?
H
is for Knives
Pick up a professional set of knives at sweeney O’Rourke on Pearse street. This is a shop for chefs and those in the trade so what you’ll find are affordable, no nonsense knife sets for every task www.sweeneyorourke.com
is for Height
Running out of space? Get some high shelving, a practical and stylish way to organise your pantry. Try steel mesh shelving from storage solutions for a spot of industrial chic. From €100 for a four shelf unit. www.storagesolutions.ie
I
is for Inexpensive A good recipe if you’re on a budget is to keep things simple: go for clean, pale shaker style cabinets, a white tile splash-back and pale counter-tops. Kehoe Interiors offer fantastic value in kitchens by Neptune, a company based in Wiltshire making classic painted kitchens. The units are solid wood (i.e. no veneers, MDF or chipboard) with an “Old Chalk” matte finish. They also offer smart nickel handles, and made-to-order counter tops in oak, black granite or white marble. A large kitchen can be had for around e7,000. Kehoe Interiors, Mullingar Business Park, Co. Westmeath; Tel: (044) 934 5225; www.kehoeinteriors.ie; www.neptune.co.uk
J
is for Juicer
Fresh juice is a must in any kitchen and Magimix leads the way with its Le Duo juicer priced at €189 at Brown Thomas and other good electrical retailers. www.magimix.ie
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Behind the scenes... have you ever been frustrated by the lack of variety in your cooking arsenal, or just wanted to know more about how to source, handle and execute really good cuisine? Well help is out there in the wide variety of cookery classes that have sprung up in response to a quiet, but momentous, foodie revolution. We’ve searched out Ireland’s best.
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124 The ResTauRanT
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The Gourmet’s Gift Guide Joseph and Joseph Index Boards €59.95
La Brasserie du Square gold dish €27.95
Cool kitchen specialists, Joseph and Joseph have created this great collection of chopping boards to ensure you don’t go mixing your onions with your bacon. Available from Avoca stores nationwide.
Keep precious perishables covered or display your favourite cheese or butter on this lovely dish. Available from Avoca stores nationwide.
From cookie cutters to colanders, there’s plenty to choose from in foodie gifts in the run-up to the festive season.
Champagne Christmas Pudding €20 A decadent pud is never more appropriate then at Christmas and these champagne-infused versions from Harvey Nichols are for real celebrations.
Chasseur Fondue Set €39 Seventies kitsch at its best, fondue sets never really go out of style. Available at Kitchen Compliments.
Ceramic olive oil dipping dish €25 This ceramic dish could capture hearts with its simple and chic design - dip bread or steamed vegetables into flavoured olive oil for a lovely opening to a meal. Handmade using traditional methods in Italy. www.coxandcox.co.uk
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Brilliant fire extinguisher €56 This wonderfully retro-styled fire extinguisher is small, powerful and comes recommended by none other than Richard and Judy. But don’t let its good looks put you off, this is a potentially lifesaving kitchen essential that you may, one day, be very grateful for. www.coxandcox.co.uk
Wine Lovers €xx
Squirrel nut cracker approx. €25 This little fellow can be used for decorative or practical effect and is great for young children. www.coxandcox.co.uk
A complete set for all your wine needs, this contains a bottle of Malbec Finca Florencia Familia Cassone 2005 with a full array of wine accessories.
The King €16.35 Designers ‘This is Rude’ have created this icon worktop saver. Multifunctional in providing a hygienic odour- and stainresistant work surface for food preparation, and with a heat-resistant trivet, it also has the ability to withstand temperatures up to 280°C. www.josephjoseph.com
Baking gift set €19.99 A lovely startup set for any budding bakers, this comes with spatulas, moulds and mixing bowl. Available from House of Fraser stores nationwide.
Balcony kitchen garden €19.95 For flat-dwellers or frustrated city gardeners, this has seeds to grow tomatoes, peppers, lemon balm (considered a calming herb, and lovely in tea and ice creams) and rocket. Available from Avoca stores nationwide.
Afternoon tea basket €xx A gorgeous gift basket full of teatime treats with honeys, sweets, assorted biscuits and earl grey tea. When all the edibles are gone, the basket is something to treasure in itself. Available from House of Frasers stores nationwide.
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In Season Parsnip is considered a winter vegetable because its flavour is not fully developed until the roots have been exposed to near-freezing temperatures for two to four weeks. The starch in the parsnip root changes into sugar, resulting in a strong, sweet, unique taste. They are delicious parboiled then roasted until they caramelise golden-brown, mashed with cream, braised, steamed or deep-fried in thin slices to make parnsip crisps, a contemporary garnish or moreish snack. They also make wonderful, creamy soups and partner well with apples, spices, ginger and cheese. It’s best to scrub the skin as opposed to peeling as most of the flavour and nutrients lie directly beneath the skin.
Pomegranates have a history as far back as the Old Testament with the pomegranate tree being a symbol of religious significance for many centuries. Its origins are in asia but it is now cultivated in south america, the Canary Islands and the Mediterranean areas. about the size of a large orange, it has a leathery skin with a blush of yellow and red. Inside there is spongy pith filled with seeds, which are, in turn, surrounded by a juicy, ruby red pulp. To remove the jewel-like seeds simply cut the fruit in half across the middle (not through the stem), hold the fruit over a large bowl and hit it with a rolling pin or spoon and the seeds will start to pop out fully intact. Once some of them have been removed, you can remove the clusters of seeds with your fingers by breaking the skin apart. Discard the skin and membranes.
even before the arrival of the Pilgrim Fathers, the cranberry was an important fruit in north america. To this day, new england, the West Coast and the Canadian borders are the biggest producers of this tart little fruit. Cranberries grow in wetlands and bogs and during harvest, in the autumn, growers use machines resembling large egg beaters to comb through the low vines shaking the fruit off. The bog is then flooded and the cranberries float to the surface, where they are easily collected. Cranberries are too bitter to eat raw and are always processed, usually into drinking juice or into a sauce used as a filling for pies and tarts, as well as a relish for turkey. Dried cranberries can be used in baking cookies, muffins and cakes.
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The foods you should be eating right now. By Nora CostigaN
illustrations: MariaM Hobeldin
a member of the brassica family, red cabbage has been cultivated for many years. It has been sadly shredded and confined to pickling jars leaving its wonderful taste unsavoured. It’s packed with vitamin C and can be eaten raw in salads and dressed in sweet and sour vinaigrette . Where brief cooking is usually the rule for cabbage, red cabbage is an exception, benefiting from long, slow cooking. The best method is to shred the cabbage finely and braise it for two to three hours with the addition of a little oil, spices, vinegar or wine, apple, stock and brown sugar to achieve a sticky, caramelised result. This rich, braised cabbage is a traditional accompaniment to game dishes, roast pork and duck.
Chestnuts always conjure up fond memories of roasting them on a cold winter’s day. The nut is deliciously moist and sweet and thus wonderful for baking, in addition to savoury dishes. Boiling or roasting makes their skins easier to remove and they can be purchased vacuum-packed and already peeled. When buying fresh chestnuts, choose nuts that are heavy with shiny, smooth skins.
Sea bass is best in the winter months and can be bought whole, as steaks or as fillets. It’s considerably more expensive than most of the white fish available but its tender, soft flesh and delicate milky flavour make it worth the expense. It can be poached, steamed, baked or cooked over coals but, whichever way you choose, take care not to overcook the delicate flesh. Use flavours such as fennel, garlic, butter, olive oil and herbs such as mint, parsley and coriander to complement it.
13
5 star Menus HHHHH
Only a handful of celebrities have earned the ultimate accolade of five stars on the show. We thought it only right to show you how they did it. 20
THE RESTAURANT
FOOD STYLING STEPHEN MCALLISTER
PHOTOGRAPHY HARRY WIER
Tracy HHHHH
TRACY PIGGOTT is a keen chef and this is for all to see that we can put some blurb is a keen chef and this is for all to see that we can put some blurb is a keen chef and this is for all to see that we can put some blurb is a akeen chef and this is for all to see that we can put some blurb is is for can put some blurb is is for all to see that we can put some blurb is a keen chef and this is for all to see that we ca is a keen chef and th is a keehis is for all to see that we ca is a keen chef and th is a keehis is for all to see that we ca is a keen chef and th is a keen chef and this is for all to see that we can put some blurb is a keen can put some blurb is is for all to see that we can put n chef and this is for all to see that we ca is a keen chef and th is a keat we can put.
serves
4
Seasonal Garden Salad Large bag of mixed salad leaves (rocket, baby spinach, etc.) One dozen quail’s eggs, hard-boiled (1-2mins) 4 red peppers, roasted and peeled Olive oil 60g pine nuts Bunch fresh oregano Bunch fresh basil FOR THE DRESSING:
Hazelnut oil White wine vinegar n First
roast the peppers, whole. This can be done under a hot grill, turning the peppers as the skins blacken. Place the roasted peppers in a plastic bag and seal the top. This will loosen the skins sufficiently to peel off easily. Once peeled, de-seed and slice the peppers into strips. Lay the strips on a tray and drizzle with olive oil. Leave to sit for an hour. n Boil the quail’s eggs for 1-2 minutes. Allow to cool, then peel and cut the eggs in half. Roughly shred the basil and oregano leaves and build the salad, starting with the mixed salad leaves. Then add the sliced red peppers and arrange the eggs on top. Sprinkle with pine nuts and shredded basil and oregano. Drizzle with a little hazlenut oil and small dash of white wine vinegar. Serve. 21
Sliced Mangoes and Peaches 2 large ripe mangoes 6 ripe peaches 4 dessert spoonfuls caster sugar 4 dessert spoonfuls brown sugar 1 pint low fat Greek yoghurt n Peel,
stone and halve the mangoes. Halve and stone the peaches. Slice the fruit thinly and lay in layers at the bottom
24
THE RESTAURANT
of four serving dishes. Sprinkle 1 dessertspoonful of caster sugar on top of the fruit in each dish. n Cover in a layer of Greek yoghurt. Sprinkle 1 dessert-spoonful of brown sugar on top of the yoghurt in each dish. n Refrigerate for one hour and serve.
kevin HHHHH
KEVIN MYERS
is a keen chef and this is for all to see that we can put some blurb is a keen chef and this is for all to see that we can put some blurb is a keen chef and this is for all to see that we can put some blurb is a akeen chef and this is for all to see that we can put some blurb is is for can put some blurb is is for all to see that we can put some blurb is a keen chef and this is for all to see that we ca is a keen chef and th is a keen chef and this is for all to see that we can put some blurb is a keen can put some blurb is is for all to see that we can put some blurb is a keen chef and this is for all to see that we ca is a keen chef and th is a keat we can put.
serves
4
Pan Fried Scallops with Broccoli PurĂŠe 12 queen scallops 2 heads of broccoli, trimmed 50g butter 1tbsp vegetable oil 100ml cream Salt and pepper n Trim
the broccoli and break into individual florets. Bring a pot of salted
water to the boil and add the florets to it. Cook the broccoli for 6-8 minutes until just soft, and drain in colander. Place the broccoli in a food processor with half the butter and pulse for about 30-40 seconds. Then add the cream little by little and pulse after each addition to check that the purĂŠe is not thinning too much. When the texture is right, season with salt and pepper and set aside. n Remove the orange coral from the scallops and the rought outer membrane.
Heat a heavy based frying-pan with the rest of the butter and the vegetable oil. Then sear the scallops in the pan for about 30 seconds on either side until slightly caramelised but still moist in the middle. n To serve, place some broccoli purĂŠe on a dish and arrange 3 scallops on top, garnish with a grinding of black pepper and serve immediately.
25
Alex Farrell Garrett Byrne
The New Guard
Helen Keown
S
omething’s happened in the Irish food industry, and we’re not talking about the Celtic Tiger making us all want to eat out every night of the week and spend untold amounts of money in overpriced restaurants – that’s yesterday’s news. no, this is different. The tiger has been caged and a new set of innovative foodies are stepping up to the plate. Quality, value and seasonality have come to the fore. Quietly confident, this generation are content to carve out their own niche, rather than follow in the footsteps of their european counterparts. Meet the New Guard... By Nora CostigaN.
Aingeala Flannery
Paul McNerney PhotograPhy: cloina o’flaherty
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Rocky Redmond
Barry McNerney
Omar Bux
Camilla Guidolin
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Kitchen Masterclass:
Sauces
It’s one thing showcasing wonderfully technical recipes - at the very least you can lust over them - but it’s important to go back to basics too. We’ve taken three of cookery’s most popular base sauces to show how they can go on to form the more complex. Master these basics and you’ll enhance your kitchen repertoire no end.
Roux
serves
?
a roux is one of the most fundamental base sauces. It is essentially a mixture of butter and flour, which is cooked until it bubbles. It can be browned very deeply, and used as a base sauce for brown sauces, or not browned at all, and used as the base of bechamel, veloute or white sauce.
Bechamel Sauce
40g flour 40g butter or other fat n Dissolve
the butter in a pan and add the flour. n Stir until the mixture forms a smooth paste which doesn’t cling to the sides and base of the pan. n Cook for at least 2 minutes to cook out the taste of the flour.
Roux, as before 4 cups milk 2 tsp salt 1/2 tsp freshly grated nutmeg 1 bay leaf 10 whole black peppercorns (optional)
Veloute sauce A French sauce which people tend to attach a lot more panache to than it actually deserves. It’s deceptively simple to cook and is a wonderful accompaniment for chicken and fish. Roux, as before 1 1/2 cups white stock (chicken or fish stock cubes will suffice) Salt and pepper, to taste n Bring
the stock to a simmer in a large saucepan. n Meanwhile, begin making your roux. n Begin whisking the simmering stock into the roux, continually whisking ans
A creamy sauce that again originated in France. It makes a wonderful base for cheese sauces, and carries herb flavours well.
heating. as soon as the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. (If a skin forms, simply skim away). n season with salt and pepper. some cooks prefer to strain at this point using a fine mesh strainer or chinois. Extras: For a mushroom and tarragon sauce, saute 200g of chopped mushroom and one chopped shallot in a separate pan until the shallot turns translucent. add vegetables to the mixture two minutes before the sauce is ready, and add approx. 2 tablespoons of fresh chopped tarragon one minute beforehand.
n This
time you want to bring your roux to a golden brown colour.Cook as before only for longer and over a medium heat. It should take approximately six minutes. n Meanwhile, heat the milk in a separate pan until it’s just about to boil. start gradually adding the hot milk to the butter mixture 1 cup at a time, whisking continuously until smooth. switch to a balloon whisk once half the milk has been added and start adding larger amounts. n Reduce heat and cook for a further 5-6 minutes, stirring occasionally. Remove from heat. season with salt and nutmeg and, if required, whole peppercorns. set aside until ready to use. season to taste.
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Puttanesca
serves
Basic Tomato Sauce
?
Once you master a basic tomato sauce you’ve conquered the fundamentals of most Italian pasta dishes. This is the basic recipe,
This is a true love it or hate it pasta sauce. It originated in Naples and is known as “Pasta the way a whore would make it”. Reasons as to why are lively debated: some say because the relatively cheap ingredients meant it was an easy dish for prostitutes to make in between customers. These days, however, puttanesca has found it’s way into mainstream cookery. And with good reason, it’s delicious. Basic tomato sauce, as before 2 tbsp olive oil 1 sprig of rosemary, leaves finely chopped 4 sage leaves, shredded thinly 55g salted capers, excess salt rubbed off 110g small black olives, pitted 2 x 50gcans of anchovy fillets in oil, drained and chopped 2 tbsp chopped oregano
don’t be afraid to add ingredients that work for you: grated carrot, chopped red pepper, etc. 3 tbsp extra virgin olive oil 1 large onion, chopped 2 garlic cloves, crushed 3 x 400g cans of chopped tomatoes π-∏ tsp dried chilli flakes 2 tsp balsamic vinegar 2 tsp sugar 1 large handful basil leaves, torn into small pieces Couple leafs of chopped parsley Salt and freshly ground black pepper
n heat
the oil in a pan and add the rosemary and sage and cook gently for about 1 minute without browning. n add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes. n add to the basic tomato sauce one minute before serving.
n Heat
the oil in a saucepan and gently cook the onion and garlic until softened. n Stir in the tomatoes, balsamic vinegar and sugar and chilli flakes. Bring to a slow simmer and cook for 45 minutes -1 hour. n Stir in the basil and season with salt and pepper.
Spicy Chorizo Tomato Sauce A robust sauce, great for the winter evenings. Works well with pasta, but also with mash and chicken. Basic tomato sauce, as before I Spanish chorizo sausage I clove garlic, crushed 1/2 onion, chopped 1/2 red bell pepper, chopped 1 tsp smoked paprika
n Cut
chorizo into round slices about 1/4inch thick. n Pour about half of the olive oil into a large frying pan and heat on medium. Once hot enough, sauté the chorizo slices, pepper, onion and garlic. stir often add more olive oil to pan if necessary. n Once the onion becomes translucent, add to the simmering tomato sauce (the meat is already cooked via smoking).
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On the Waterfront
when the celebrity chefs take over The Restaurant it becomes a real, live bustling kitchen. But when the cameras stop rolling, its location, wineport Lodge, in Glasson, co. westmeath, goes back to being one of the most popular destinations in the midlands.
PhotograPhy: Corin Bishop Words: Caitríona MC Bride
H
usband and wife team and Wineport owners, Ray Byrne and Jane English, were always fans of The Restaurant. It was during Ray’s tenure as President of the Restaurants Association of Ireland between 2000 and 2002 that he approached Vision Independent Productions, who produce the programme, about an event for their AGM. His idea was that the restaurant critics, Tom Doorley and Paolo Tullio, would cook a meal and members would vote for the best of them. “It didn’t come to pass, but it gave me the opportunity to meet Philip Kampff, MD of the company. He became familiar with Wineport Lodge - his parents live closeby in Banagher in Co. Offaly - and when RTÉ suggested a one-off Christmas episode of The Restaurant in late 2006, Philip got in touch with me and it grew from there,” says Ray. With such a popular programme comes quite a few fans who are intrigued by The Restaurant’s venue. Ray says that the programme has proved a huge boost for business and everyone knows that Wineport Lodge is the home of The Restaurant. “It’s like people going to Kilcoole all those years ago because it’s the village where Glenroe as filmed. It’s made Wineport Lodge famous, and that has to be good for business.” Ray and Jane are involved with three other luxury hotels in Ireland, Lisloughrey Lodge in Mayo, The Ice House in Mayo and recently, the Phoenicia in Malta.
Wineport Lodge “Ireland’s First Wine Hotel’, Wineport Lodge is housed in a modern cedar clad structure and is the perfect place to dine and stay for a romantic getaway or just a well earned rest. There are stunning lake views from every bedroom and the west-facing balconies enjoy stunning sunsets. Wineport was founded by Ray and Jane in 1993 and Wineport is itself a townland name of the area where the lodge is located on the shores of the inner lake of Lough Ree so guests can arrive by road or water. “We started off as a stand-alone restaurant, however we had requests from early on for people to come and stay. We’re on extension number five in 15 years. Wineport is always changing, some years big differences and some
Accommodation: There are
Cuisine: While it’s home to The
queting facilities are available and
29 luxurious bedrooms and suites
Restaurant’s chefs during filming,
they specialise in weddings. Fish-
including three lake shore suites,
Wineport’s own restaurant has a
ing and boating is also available.
eight junior suites, one family
faithful following and prides itself
suite and the impressive Captain’s
on using local produce with well-
weekend getaway or for a gourmet
Suite. All have sumptuously com-
balanced and strongly seasonal
expedition.
fortable beds with goose-down
menus.
duvets and pillows.
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years just a lick and a promise. We now also have 29 guest rooms and suites, corporate facilities, the treatment suite and a rooftop hot-tub. We’re also planning to open a cookery school, and a small swimming pool, so it’s a question of ‘watch this space’,” says Ray. The extra large bathrooms have under-floor heating for a little bit of luxury and each bedroom is linked exclusively with a wine theme making Wineport Lodge a must see for the wine lover. Room service breakfast is included in your room rate if you fancy a lie in. Their treatment suite operates in partnership with Italian spa company [comfort zone] and the therapists at the Wineport Lodge use [comfort zone]
Extras: Conference and ban-
Crowd: Perfect for a romantic
Bottom line: Rates range from €97.50 to €295 per person sharing,
www.coRinBishop.com
Lisloughrey Lodge As with Wineport, Lisloughrey prides itself on offering luxury accommodation and top class hospitality in an idyllic lakeside setting. Close to Cong in County Mayo with views of Lough Corrib and Lisloughrey Quay, it’s a perfect destination for a relaxing break. It’s a classic country house with a twist and has successfully maintained the delicate balance of its period house roots with all the luxury modern touches you’d expect. Behind the original house new accommodation has been added in twobedroom units around a courtyard which has become a popular spot for civil wedding ceremonies.
All the rooms are individually designed with lots of pampering features. Avoid the freezing shock of walking on cold bathroom tiles with the the toe-warming underfloor heating, and relax with bathroom products by L’Occitane en Provence. Sink into the deep pile carpets, relax in the extra large beds with goose down duvets and pillows. If you’re after something really special go for one of the ten spacious junior suites. Head chef Wade Murphy in Lisloughrey’s Salt restaurant, came here from The Four Seasons hotel, and his menu offers imaginative reinterpretations on classic dishes that look great
Accommodation: Lisloughrey has 28 bed-
local ingredients.
Extras: Lisloughrey has
rooms and 22 suites that are
facilities for weddings, busi-
between the main house
ness meetings and private
and the courtyard, which is
dining. They offer free wi/fi
linked to the main house.
broadband, spa treatment
Like Wineport, expect large
rooms, sfitness room, jacuzzi
comfy beds and duvets and
and sauna. Outdoor activites
lots of luxurious touches.
include golf and fishing.
Cuisine: Overlooking
Crowd: A popular
Lisloughrey Quay with a
wedding destination but
spectacular view of Lough
a great place for a relax-
Corrib, Salt Restaurant
ing few days if you’re after
is known as much for it’s
something a little bit differ-
panoramic vistas as it is its
ent to a branded hotel.
exceptional food using fresh
Bottom line: Bed and
The Ice House The quirkiest member of the holy trinity, The Ice House sits on the River Moy Estuary at the Quay, Ballina, Co Mayo. It’s a modern mix of traditional and contemporary, and if you’re lucky you might catch a glimpse of the wildlife courtesy of the surrounding woodlands and the Moy. Artistic, edgy and appealing towards a slightly younger crowd, The Ice House is bringing a new buzz to the local area and a perefect way to indulge in a different kind of luxury if you’re visiting the west. The Ice House began life as the driving force of Ballina’s salmon industry, and the 150-year-old building
has been cleverly transformed to maintain some of the heritage rooms with a fresh injection of modern design in other parts of the hotel, most notably, Pier Restaurant. Dining in Pier Restaurant is a must to get the full Ice House experience and a la carte menus are divided by sea and land. The cleverly designed, light filled restaurant is in the original vaulted ice store with stunning views of The Moy for diners. The aptly named Chill Spa offers a range of pampering treatments and includes a outdoor riverside hot tub. If you’re after something really special book into one of the Heritage Deluxe
Accommodation:
Chef Gavin O’Rourke, is
25 bedrooms and seven
quickly becoming renowned
suites which are located in
for its stunning fish dishes.
both the Main House and
Extras: Conference and
the contemporary wings. All
banqueting facilities are
the rooms are individually
available. They also offer free
designed and have the com-
broadband and a carefully
forting underfloor heating
considered DVD collection.
and bathroom products by
Fishing and golf can be
L’Occitane en Provence. Floor
arranged.
to ceiling windows allow you to enjoy the gorgeous views.
Cuisine: The menu in The Ice House naturally lends
Crowd: This hotel is a hiddne gem, perfect for those looking for something a bit funkier in the west.
itself towards fish, and Pier
Bottom line: Rates start
Restaurant, led by Donegal
at €150 for a double room. n
107