Thursday, 27 April 2017

Beetroot Marshmallows

The team here at Fenn's decided house-made marshmallows should be tried, so we did. The pink is from beetroot! All natural.  We served the final marshmallows with our special dessert of Beetroot chocolate red vein sorrel & custard.





Thursday, 20 April 2017

Risotto comfort food

Risotto can be comforting in different forms. Here are two ways we serve it up occasionally on our daily specials menu.

Delicious Ballyhoura mushroom risotto, finished with wild garlic & seaweed butter and Hegarty's cheddar.



Risotto balls with Hegarty's cheddar, wild garlic dulse, and Ballyhoura mushrooms that are just about to be bread crumbed. 


What is your favorite risotto ingredient?

Thursday, 13 April 2017

Carrots for the Easter Bunny

The Easter Bunny loves his carrots, so here is a post with our favorite ways to pay tribute to these orange batons of goodness.



Fish specials of the day.





Monkfish with carrot ribbons.




Here, we have confit Caherbeg pork belly with roast carrot and cauliflower with a parsnip purée. It's pure comfort.

Beautiful plaice from O'Connell's with peas and carrots.



Braised Oxtail.



What is your favorite way to enjoy a carrot?

Thursday, 6 April 2017

Our Own Cured Salmon

We are having a bit of a love affair with smoked salmon and cured salmon lately. We take great pride and care with our house-cured salmon. The lovely beetroot & Cork Dry Gin-cured salmon such a pretty colour.





Here is a collection of photos showing how we use it in our dishes, from brunch to lunch to dinner.

First, let's look at our chowder which is made with locally-sourced fish and topped with our house-cured salmon.




It is also perfect with our brunch specials. And nothing goes quite together like salmon and capers!




Thursday, 17 November 2016

A sweet substitute for golden syrup

Decided to make steamed Apple pudding and realised I had no golden syrup, but had high bank orchard syrup and using a basic queen cake batter in place.


More than does the trick makes it so tasty 


Monday, 26 September 2016

Chef to chef

Not every day you get a call to make your way to Dublin for a chat chef to chef to a place you would consider one of the best restaurants in Ireland but today that happened.

That was today I travelled up to L'ecrcrivian to meet with the legendary Derry Clarke for an interview which went great but more importantly the chat the advice the words of wisdom from someone who is in business nearly 30 years is truly inspirational and to meet Sallyanne his wife made my day at times when you are running a business you can get so caught up in it that you miss things today's advice will stick with me some days I feel I need to pinch myself today was one of them