Inchydoney Chef and team in top form
|West Cork garlic, organic Rosscarbery leeks, Clonakilty potato, and hand foraged Sea Vegetable Soup,|
with a seaweed scone, tomato jam and roasted garlic cream cheese.
|Rabbit and Harrington's black pudding, Shannonvale Chicken lollipop.|
Adrian, the local representative of Findlaters, took us through the various wines that had been picked to accompany the meal. We were greeted with a glass of Segura Viudas Brut Reserva Heredad Cava and that went very well indeed with the Seaweed Sushi (including an amazing toasted Nori) that came with Ummera Smoked Salmon and also the Smoked Shannonvale chicken with Pickled Ginger and Sea Kale.
|Castletownbere Monkfish, wrapped in Gubbeen cured ham|
with Carrageen Moss and caramelised Shallot Potato Puree.
See account of the full day in West Cork, including Distillery visit, here.