Lobsters Are Back in Season 😄
Friday, May 31, 2013
Myself & Jack O Keeffe represented Limerick recently in the national chowder cook off a great day out & a massive crowd attended with 759 votes that's a lot of chowder the picture of us with our buddy Martin Shanahan of fishy fishy cafe.
Tuesday, March 12, 2013
Monday, October 29, 2012
This i think is worth dusting the cobwebs off my keyboard for with 3 little babies under 5 & 60 hours a week cheffing, I don't get much time for keeping my blog up to date & tend to stick to micro blogging on twitter, but this has also been rightly neglected recently with the birth of my 10 week old son Riain. So here goes 1st blog post In a year & a bit. I will be leaving this afternoon for Dublin with our 19yr old commis chef @springfort Hall Country House Hotel Jack O Keeffe. Jack is a 2nd year culinary arts student in cit & the reason we are going to The Cooks Academy in Dublin is that Jack through hard work, determination & skill has qualified for the top 5 in the Eurotoques Young chef 2012 competition. The Theme of the competition this year is 5 chefs, 5 producers, 50 miles. Jack has choosen our friends & fellow northcork residents McCarthys Butchers Kanturk as his main producer as well as numerous other small independant producers in our locality. Tomorrow is the Media Launch of the Competition Final which will Take Place at a secret location at the end of November. I will be regularly updating all about Jacks progress in the competition with lots of links, photos & behind the scenes extras over the coming weeks via twitter, instagram & on Blogspot. Hope you follow & like all of us @springfort wish Jack every success in the coming weeks. In the picture is Jack with my son Keelan at the national ploughing championships where we warmed up the GoodFoodIreland Demo stage for Catherine Fulvio.
Thursday, June 30, 2011
The picture shows the dishes Springfort hall did at tastefest
Wednesday, June 29, 2011
Saturday, June 18, 2011
Panna Cotta i wanted to do carrageen moss pudding but i wasnt 100% with my recipe or how the elderflower would go with the carrageen moss so i stuck with the panna cotta. The Strawberries are from Nick Moseleys Farm in Listarkin, Union Hall in West Cork (the menu says north cork) as i had trouble finding a supplier after my veg mans usual guy packed it in what a pity but i have known Nick since we were kids & his farm is chemical free & produces some of the finest strawberries in ireland hence demand far out weights supply so thanks to Nick for supplying us.
The Elderflower Cordial we made ourselves from flowers collected on the 16 acre farm that surrounds Springfort Hall
Duhallow Feather Blade of Beef, Blackrock Stout Glaze, Saute New Potatoes, Samphire, Gubeen Chorizo, Organic Rapeseed Oil & Poached Free Range Egg. €6 This Dish features Kitty Colchesters Organic Rapeseed Oil which we use in the hotel & stock in our shop in mallows main street, it also features Blackrock stout from the Dungarvan Brewing Company which we stock in the bar at springfort hall along with there other craft beers Copper Coast & Helvic Gold we will also be stocking craft beer from 8degrees brewing in Ballyhoura Michelstown from next week this dish also contains Gubeen Chorizo from Fingal Fergusons renowned Gubeen Smokehouse & the sea vegetable Samphire which i would love to find a local supplier for & Desmond Lysaths Free Range Eggs whose Eggs we use to supplement our own we also buy lamb & Duck Eggs from Desmonds farm a mile from the Hotel.
Friday, June 17, 2011
Ardsallagh Goats Cheese on crispy Toasts with a selection of Five Different accompaniments Roast veg Salsa, Tapenade, Pesto, Red Onion Marmalade Roast Tomato Relish & Toasted Walnuts. We will be serving a Half size Portion of this as our first starter at Tastefest Cork June 23rd to 26th €3 ONLY!!!!