Reckon Bryan would prefer to be in the kitchen than on the mike. Insert top: last of the James Nicholson sponsored wines, the Quady - Elysium Black Muscat (California) and insert bottom: Course #4, the Raspberry Jam Sorbet.
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#1: Ardsallagh Goat's Cheese, pear & walnut
#2: Dunmore East Scallop, blanquette of beans
#3: Jack McCarthy's Black Pudding and Glazed Springfort Pork Belly, celeriac, Apple and Longueville House Cider.
#5: Twelve Hour Feather Blade of Hereford Beef, swede, wild 3-cornered leek, truffle & beetroot.
#6: Clonmore and Ardrahan cheese, Tomato Chutney
#7: Lemon Posset, shortbread biscuit
#8: Bitter Chocolate Tart, caramel and pecan.
Bryan with Springfort's Margaret (@springfort) and, left, Elaine O'Shea (@_theBBQ_team
Congrats
to chef Bryan McCarthy and to all at Springfort Hall who staged a magnicient
event, the third in the series of #MunsterFoodieTweetup. The nine course foodie
event was epic, thanks largely to the skill of Bryan and his team in the
kitchen. The beef and the black pudding were perhaps the highlights but all
dishes were excellent. Some excellent wines also from the James Nicholson
portfolio and I really enjoyed the Dog Point Sauvignon Blanc and the Domaine du
Grapillon d'Or Gigondas, not neglecting the Beaujolais nor indeed the Muscat (pictured).
Great too to see the produce of local producers being put to such good use by Bryan.
It was a long night in the popular north Cork venue but no tales to tell. What
happened in the Baltydaniel Bar stays in the Baltydaniel Bar!
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