Our Food Philosophy

food4I remember so well the evening we cooked our last Junk-Food-Meal!

We emptied the freezer of Chicken Nuggets, Fish Fingers & Pizza rounds, oven ready chips etc. Bunged the whole lot in the oven. The kids were quite excited – a proper blow-out on Junk! The table was laid & all the colourful junk food spread out. We started off okay but after about 5 minutes it all began to deteriorate. The reliance on “bulking agents” made it difficult to swallow after a bit! Plus the massive amounts of salt & sugar used, to make the food & mechanically recovered meat edible, set off a raging thirst.

So that was it-no more junk food!

When we lived in Cork & the children were very small, we’d started a rotating menu that everyone had to buy into. So if one child liked Macaroni Cheese & another one Eggy Bread, they got their turn at that but we all had to eat it. And on Sunday we always had Roast Chicken with gravy & bread sauce; glazed carrots plus roast & mashed potatoes. Every Sunday! We never got sick of it & it’s still requested by our now 30 year olds.

We always sit down with candles & wine to Dinner in the evening. Mostly in the Kitchen but we’ve always seen that as important.

Dave’s mother was a very good cook of English food. He often helped, so learned by osmosis, the best way. My father was the cook in our family. He was a great Francophile. He imported & bottled Wine in the 50’s but it didn’t last very long. I remember him cooking Sunday breakfast with the pockets of his tweed suit crammed with eggs, getting ready to fry them for his large family.

Sourcing Our Food

Bronte-Photography-Durhamstown-Castle-6

Our meat comes from the 3 top butchers in our Area; Jim Ryan of Ballinlough; Thomas Doherty of Kells & Flood’s of Oldcastle. They all have a faithful clientele & their premises are always busy. Thomas Doherty can even boast of sending his black pudding or “bourdin” to France!Our Cheeses are supplied by the one & only Cheesemongers – Sheridan’s of Virginia. Run by the “charismatic Breton” Frank Amoenner. His blog & recipes are such fun.Our Wine is supplied by an equally charismatic Frenchman Christophe Sturzel.

Eggs are from our neighbour at the back avenue & they have to be the best fed hens – on our scraps!

We make all our own breads here as good bread is hard to find.

We always get organic vegetables where possible.

Our Wedding Menu & Wine List

Wedding-Menu
Wine-List

 

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