5 Chefs on a Quest to Find the Best Food in Ireland
Five chefs piled into a camper and spent nine days crisscrossing the country in search of fantastic food.
Adare Manor, a castle hotel in Ireland that just finished a nearly two-year renovation, is set to open next month. In preparation for opening, the culinary team spent nine days traveling the country in a camper in search of the best local products. Here, Culinary Director Loughlin Druhan; Michael Tweedie, Chef de Cuisine at The Oak Room; Neils Van Oers, Chef de Cuisine at The Carriage House; Banquet Chef de Cuisine David McKane; and Executive Pastry Chef Xavier Torne share the highlights of their food adventure. While all of their stops aren’t open to the public, it’s relatively easy to find their favorite products locally—and sometimes even farther afield.
Mossfield Cheese, Offaly: We went here to discover handmade cheeses from Ralf Haslam in Birr. We’ll be serving them as part of our signature cheese course in the Oak Room restaurant. Ralf was one of the highlights of the trip–as much for his sense of humor as for his cheese. He had the whole team in stitches.
Abernethy Hand Made Butter, Down: Alison and Will Abernethy make butter in the back of their house, which was very inspiring to watch. It’s an amazingly simple product, made from the finest Irish cream. The duo got their big break after being ed by chef Heston Bleumental of the Fat Duck in England, to supply them with table butter. Restaurants including Marcus Wearing soon followed, and they became a country favorite.
Gubbeen Smokehouse, Cork: This is a family run business making cheese and smoked products in Gubbeen county Cork. We met with Fingal Ferguson and he just oozed with passion. He is running such a huge operation and still has time to make handcrafted chef knives as a hobby on the side–with 600 people on his waiting list! We’re excited to be serving a wide range of Gubbeen products at Adare.