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Shining a light on local producers

Wednesday, 5th December, 2018 4:48pm

It’s all about local producers in Greenes Restaurant new winter menu.

This festive season, executive head chef Bryan McCarthy has devised a new menu which offers beautifully presented dishes showcasing superb winter season produce from across Ireland, with a particular focus on Cork.

Bryan McCarthy said: “The food and ethos at Greenes is focused on promoting local ingredients as well as on applying innovative techniques in cooking with them. It’s very important to us that we are always working with the fantastic food producers and foragers we have here in Cork to create something special.

“With our new Winter Season Menu, we want to highlight the best seasonal ingredients that are available right here on our doorstep and shine a spotlight on the wonderful people behind these ingredients.”

The arrival of game season is also embraced by Greenes’ new menu, which offers a selection of stand-out game dishes including Ballinwillin organic farm venison, farmed by Pat Mulcahy in Mitchelstown, which is served with celeriac, preserved elderberry, apple and chocolate, and wild Irish pheasant with pickles, blackberry, chanterelle mushroom and lemon thyme which is made using Ballyhoura mountain mushrooms and vegetables from Richard’s Little Organic Farm in Mallow.

Diners can also expect dishes such as seared wild Union Hall halibut with Jerusalem artichoke, baby leek, mussel sauce and sea spaghetti with leeks from Kilbrack Organic Farm and sea vegetables foraged by Monica Gonzales.

Killenure dexter beef is served with smoked potato, onion, black cabbage and Ballyhoura mountain shiitake mushroom jus.

For dessert, diners can indulge in dishes that offer the ultimate taste of Cork such as tarte fine of apple and almond made with apples from Kilbrack Organic Farm, paired with rare apple ice wine from Killahora Orchards in Glounthaune, and served with vanilla ice cream and jersey custard made with milk from Midleton milk producer Dan Ahern.

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