30ml olive oil 900g stewing beef 1 onion chopped 2 leek slices 2 carrots sliced 2 celery sticks sliced 2 garlic cloves finely chopped 300ml beef stock 150ml Guinness 50g butter 75g bacon, trimmed and diced 115g mushrooms diced 50g small onions left whole 25g plain flour salt and ground black pepper   heat the […]

Ingredients 1½ lb chuck steak 2 large onions 2 tbsp oil 1 level tbsp paprika pepper 1 tbsp flour 1 dessertspoon tomato purée ¾-1 pint stock a bouquet garni a clove of garlic salt & pepper 2 lrge tomatoes 2-3 tbsp sour cream or yoghurt Method Cut the meat into large cubes. Slice the onions, […]

  Mix salad leaves 3 oz Cashel Blue Cheese 4-5 rashers grilled walnuts Walnut dressing: 2 walnut oil 1 olive oil 1 white vine vinegar salt and black pepper

The following are a list of useful receipes: SALAD DRESSING   1 cup walnut oil,1 cup sunflower oil, 1 cup olive oil, 1 cup balsamic vinegar.1dsrt sp wholegrain mustard, 1 cup honey or brown sugar. Mix all ingredients together POTATO AND MINT 2 lbs small new potato 2 table sp French dressing 6 tablespoon mayonnaise […]

All New Recipes on our 5 week cookery course starting Tuesday 23th Of September at 7.30pm. A starter ,Main & Dessert will Featured each night and the perfect reward is that you get to eat it

Christmas Party Night Menu   Three Nights – Dates to be decided The Evening begins with a Mulled Wine Reception at 7pm , Dinner at 7.30pm Followed by Live Music 9.30pm until late €40 per head. Cream of Carrot & Corriander Soup Selection of Seafood(Smoked Salmon , Prawns with a Marie Rose Sauce) Chicken Parfait […]

Mushroom & Thyme Soup   INGREDIENTS 2 oz butter 2 onions, chopped 1 lb mushrooms sliced 4 medium potatoes, peeled and sliced 3 tsp thyme 2 & half pints chicken stock half pint cream or creamy milk   METHOD Melt butter, saute onion, garlic and mushroom for about 15 mins. Add potatoes, thyme and chicken […]

Early Bird Menu available Weds & Thurs to 9pm and Friday to 7pm Two Course €28 Three Course €34. Homemade Cream Soup of the Day. Paté of Chicken Liver and Fois Gras, Pear Chutney and Toasted Brioché Ceasar salad with Bacon, Croutons & Parmesan Cheese Melon Pearls with Irish Mist Natural Yogart & Passion Fruit […]