The Irish Times Magazine - - FOOD -

Chef and River Cot­tage team mem­ber Gill Meller, whose cook­ery book Gather was one of last year’s food pub­lish­ing high­lights, is com­ing to Ire­land to cook a har­vest sup­per at the Green Barn at Bur­town House in Co Kil­dare on Fri­day Oc­to­ber 20th.

The lo­cal and sus­tain­able ethos of Hugh Fearn­ley- Whit­tingstall’s Dorset head­quar­ters is echoed at Bur­town House, where Meller will be cook­ing with pro­duce from the kitchen gar­den, cul­ti­vated by Der­mot Carey. The five- course menu will be ac­com­pa­nied by wine pair­ings cho­sen by Shane Banim of Banim Wine Mer­chants.

Pick­led wood- roast mus­sels, ba­con, pur­ple sprout­ing broc­coli and cod’s roe, with Domaine des Anges AOC Ven­toux 2015; and slow roast beef shin, oys­ter may­on­naise, sea­weed and Jerusalem ar­ti­chokes, with Château Nar­dou Francs, AOC Côtes de Bordeaux 2012, will fea­ture on the five- course menu (¤ 95). Book­ings can be made at info@ bur­town­house. ie or by tele­phon­ing 059- 8623865.

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