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A Feast of Small Plates at Ferrit & Lee. The Dynamic Duo of Distillery Walk.
A Feast of Small Plates at Ferrit & Lee
The Dynamic Duo of Distillery Walk.
Small was beautiful at Ferrit & Lee on Wednesday night when the Midleton restaurant used local produce to skilfully illustrate the theme over three plates, Chefs and owners, Pat Ferriter and Stephen Lee humbly took a bow at the end of delicious meal, enhanced by wines from Liberty Wines and served with a smile by the totally efficient front of house team.
It was a full house when we started at 7.30 with a welcoming glass of the very drinkable House Sangria. In keeping with the festive aspect of the event, Clare and her crew were quite flexible with the wines. If you didn’t fancy the Sangria, you were offered wine instead and if if didn’t like white wine, you were offered red (and vice versa).
The first plate had four elements. The crisp Calamari rings were cooked to perfection and came with a very impressive spiced tomato sauce. The Ballycotton Crab with Jameson, Ginger and lime cured salmon was served on lettuce leaves, another well considered treat.
They kept coming. The Ardsallagh Feta was accompanied by the most flavoursome Beetroot tartare. And then the Beef and Organic Ballinrostig Smoked Cheese croquette looked small but tasted big, terrific beef and a major contribution from the local cheese.
Soon we were tucking into Plate No. 2, again with four offerings. The first, well the first I tried, was the East Ferry Farm Confit Duck Leg Spring Roll. Don’t think you’ll find better. Courgettes are very much in season as I know from the back garden and they featured with Ardsallagh Goat’s Cheese, Red Pepper and Pine Nut Bruschetta in a delicious combination. Jane Murphy (and her goats) has to be one of our top food heroes!
The second quartet
Next up was the Ballycotton Smoked Mackerel and Horseradish Croquette. The flavour here was outstanding. And we finished the savoury bites with the excellent Ham-hock and Rosscarbery Black Pudding Terrine, served with an outstanding Apple Chutney.
It was all good really and the high standard wasmaintained right to the sweet end, three not-so-mini desserts! I began with the Strawberry and Custard Cream Shortbread, a little stack of deliciousness.The Lemon Posset with Foraged Blackberry Compote was a lovely combination and that was followed by the knockout Royal Chocolate Mousse with hazelnut praline.
The sweet ones!
Tapas are generally associated with Spain and the country was well represented by the Liberty wines on the night. The white was the Castano organic Macabeo 2017 and the red, also Castano, was an organic Monastrell 2017 and we had started with the Sangria of course. A good start and a good finish and excellent in between. Ferriter and Lee are quite a duo in the kitchen. Catch them at Distillery Walk!
Feast builds up to a major climax this weekend. See the full programme here