But first we met in the smaller kitchen of the big house, Geraldine’s own kitchen! She told us Stuart spent six years training at the Michelin starred Chapter One in the UK before embarking on a trip to Australia where he broadened his experience before coming to Cork to work in the Orchids restaurant in Hayfield Manor. He joined Barnabrow last June.
While doing a little demo in the kitchen, Stuart told us that “preparation is vital...helps get consistency..whether your group is 20 or 120.”
Having talked the talk, Stuart walked the walk, starting us off with Cork-a-leekie! That Scottish classic was given an East Cork twist by the proud Scot with Dan Aherne’s organic chicken and leeks from Barnabrow’s own walled garden.
|Some of my tasty bits from the Shared Platter|
Conversation was now flowing and that flow was further enhanced as the shared platter was passed around. The wines too were flowing and they also were top notch. I could go on and on with the superlatives but I think I’ll just let you have a look at rest of the menu now. Top produce and a top chef meant we were in foodie heaven for the very enjoyable candlelit evening meal.
Platters of Barnabrow’s home smoked Mallard duck, Gulf stream oak smoked salmon, Rosscarbery’s free range pork, pistachio and cranberry terrine, jamon Serrano.
Barnabrow’s home grown and home pickled artichokes, roasted and marinated beetroot and garden leaves, Olive Hallinan’s Cloyne Goat Cheese accompanied by hazelnut dressing, fig puree, aged balsamic and Barnabrow basil pesto.
Homemade rosemary and onion focaccia, hot crusty bread rolls.
Wine: Domaine Emilian Gillet 2009 from Burgundy.
Bitter Sweet Sorbet:
Gin and pink grapefruit sorbet tanged with their very own organic apple jelly, married with fresh cucumber.
Loin of East Cork wild rabbit, poached and roasted, with a pithivier of rabbit leg, Cloyne quince, Barnabrow walled garden spinach and 8 Degrees Ale jus.
Wine: Paddy Borthwick Pinot Noir 2010.
Coast meets culture. Stuart’s parfait of Irish Atlantic sea salt and caramel with Green Saffron spiced marshmallows and Valrhona chocolate sabayon.
Wine: Château Joly Cuvee Jean.
One magnificent meal. Perhaps the humble rabbit provided the highlight but then I wouldn’t want to miss either the Shared Platter or the Dessert. Great stuff, thanks to Geraldine, to Stuart and their lovely staff.