Demo

LINE CAUGHT ERRIS MACKERAL, CHIVE OIL, PICKLED CELERIAC, CELERIAC AND HORSERADISH PUREE.
Serves 4
INGREDIENTS
4 Fillets of Mackerel 500g Fresh Chives 50ml Olive Oil
1 medium Celeriac 100ml Cream
300ml Water
100ml White Vinegar 100g Castor Sugar
1 Star Anais
4 Mixed Peppercorns 1 Bay Leaf
1 Lemon
50ml Chicken Stock 2 Radishes
METHOD
Chive Puree
In a food processor, blitz the chives and oil until smooth. Squeeze half of the lemon juice in and season with salt and pepper. Add to squeezy bottle and set aside.
Celeriac and Horseradish Puree
Chop 3⁄4 of the celeriac in to a ne dice. Add to pot with cream. Cook until celeriac is tender. Add horseradish sauce. Blitz to a smooth consistency. Season and taste. Add to squeezy bottle.
Pickled Celeriac
Using a sharp knife or a mandolin , thinly slice the celeriac, then cut them into round shapes using a small round cutter for the pickling liquid. Add water, sugar, vinegar, peppercorn bay leaf and star anais to pot, bring to boil. Mix with a whisk, ensuring sugar is dissolved. Allow to cool. Add celeriac to pickling liquid for 30 minutes to allow celeriac to absorb pickle avour.
Cooking the mackerel
Heat a pan with a little oil and season sh. Begin to fry mackerel skin side down and place a little weigh on sh with sh slice. Allow the llet to cook skin side down for 2-3 minutes until sh starts to become golden brown around edge.
Then turn sh cooking for a further minute. Then squeeze the remaining lemon juice on sh and set aside.
To begin plating place chive puree on plate. Using a palette knife, swipe the chive puree across the plate, then place the mackerel across skin side up and arrange pickle around puree. Squeeze a few drops of celeriac and horse radish puree around plate.
YesChef Ireland | Issue 16 | Page 99


MCGRORY’S
Culdaff, Inishowen, Co Donegal
t: + 353 (74) 9379104 | e: [email protected] www.mcgrorys.ie
This year 2017, Donegal was named as the Coolest Place on the Planet by National Geographic, and singled out the Inishowen Peninsula as one of the go to places on the Wild Atlantic Way.
Set in the idyllic village of Culdaff, McGrory’s hotel is home to a bustling gastropub. Rich in history and within walking distance of a blue ag beach, the boutique style hotel has seventeen individually styled rooms.
Famous for their intimate music venue, they have hosted a diverse range of music. From Nigerian mega star Femi Kuti & the Positive Force, to two time Grammy Award winning jazz superstar Cassandra Wilson. A brand new, state of the art beer cooling system recently installed by Guinness, ensures that you can enjoy a glass of your favourite brew whilst enjoying the music or sampling the best of Donegal fare.
McGrory’s gastropub, aptly named The Front Room was awarded Hotel Bar of the Year 2017 by The Irish Hotel Awards and most recently won Gastro Pub of the Year 2018 for Ulster at the YesChef Awards.
Chef Gary McPeake is tasked with showcasing the best of Donegal produce on their menus and his philosophy is to let the ingredients shine “I want to cook with a minimum of fuss and an emphasis on seasonality.”


DESCRIPTION
35 day matured Sirloin of Doherty’s Beef, Ballyholey Vegetables, Cabernet Sauvignon Risotto, Roast Shallot and Truf e Infused Abernethy Butter.
200g of Doherty’s Sirloin, carefully selected beef and patiently matured. Kohlrabi chips, braised baby turnips, courgette fritter, shallots and pea shoots all from Ballyholey.
Arborio rice, cooked in Noone’s chicken stock, nished with mascarpone, Parmesan and a concentrated Cabernet Sauvignon reduction.
Donegal rapeseed truf e oil, and shallot puree blended with Abernethy butter.
YesChef Ireland | Issue 16 | Page 101


CORICK HOUSE HOTEL
20 Corick Road, Clogher, County Tyrone
t: +44 (0) 28 8554 8216 | e: [email protected] www.corickcountryhouse.com


Just a little off the beaten track in the Tyrone, Corick House Hotel offers a haven of tranquility from the hustle and bustle of everyday life. This idyllic seventeenth century house is where elegance meets true country hospitality. And there’s nowhere better to experience this than in the hotel’s Carleton restaurant.
Having undergone extensive refurbishment in the last eighteen months the Carleton restaurant now offers diners a contemporary dining experience in a beautiful setting. The
surroundings are elegant, yet warm and welcoming and host Mimi Chaban heads up a team that is dedicated to providing the highest levels of service.
The Carleton features a contemporary Irish European menu that has a clear focus on seasonality and local produce.
Corick House has a range of dining experiences planned for December including a wine pairing dinner, a murder mystery evening with dinner and festive afternoon tea.
YesChef Ireland | Issue 16 | Page 103




YesChef Ireland | Issue 16 | Page 105


VENICE
11 Abbeygate Street Lower, Galway, Ireland
t: +353 (0) 91 530 751 | e: [email protected] www.venicerestorante.com
Ilirian Bega
Tucked away from the hustle and bustle of Quay Street in the city, it’s easy to imagine you are nestled in any popular trattoria when you visit Venice, one of Galway’s best known Italian eateries.
The restaurant is now moved just fty yards up the street from their former home, for closer to Galway’s Shop Street. “We had to relocate to another premises to cope with the high demand. Our new premises is three times bigger,” said restaurant manager Saimir Bega.
It might be a long way from its namesake city but this restaurant at 11 Lower Abbeygate Street brings the taste of traditional Italian food to Galway. That’s thanks in part to the imported Italian food products that give each guest who visits this restaurant an authentic experience.
“We source some of our ingredients locally in Galway, but we also get some of our ingredients directly from Italy to add to the experience,” said Saimir.
Regular guests know that Venice Restaurant has an extensive menu that is changed by chef Ilirian Bega and
team to re ect seasonality. Due to their new premises, there is so much more on offer in this Galway favourite.
“In the small restaurant, we were limited as to what we could do so we had to focus on pizza, pasta and salads. Now that we’re here we can provide more meat dishes, steak, lamb, chicken and sh as well as the pizza, pasta and salads that are already so popular,” said Saimir.
Another new dish on the menu is tagliatelle di Venice, featuring tagliatelle pasta with pan fried prawns, mussels, squid, garlic, chillies, cherry tomatoes, spring onion and a white wine sauce in true Venice style.
With the best ingredients lovingly prepared and presented, it’s no wonder Venice is the rst stop for Italian food in Galway.


TAGLIATELLE DI VENICE INGREDIENTS
500g tagliatelle
140g shelled prawns
200g mussels
220g squid
3 cloves of garlic, nely chopped 200ml white wine
15 cherry tomatoes, halved
40g of spring onions, chopped
1 chilli pepper, deseeded and chopped 250ml of sh stock
3 tbsp of olive oil
Salt and pepper to taste
METHOD
Place the tagliatelle in large pot of boiling, salted water and cook until al dente. Drain and reserve.
Using a pan with a large base, bring to a medium heat and add the olive oil, garlic and chilli, cook for about one minute.
Next add the prawns, squid, and mussels, with the white wine and reduce. Pour in the sh stock and add the cherry tomatoes, mix through. Leave to cook for about one minute.
Mix the tagliatelle with the sauce and nish with the spring onion. Season with salt and pepper to taste.
Serve as shown with a nice pecorino bianco or sauvignon blanc
YesChef Ireland | Issue 16 | Page 107


THE HOLY GRAIL RESTAURANT
1 Selskar Avenue, Wexford Town, Co. Wexford
t: +353 (0) 53 914 4100 | e: [email protected] www.theholygrailwexford.com
Manoj Varavumkal
One of the biggest attractions in The Holy Grail restaurant in the heart of Wexford town is their use of natural spices and ingredients, according to owner and head chef Manoj Varavumkai.
You can expect the best local and seasonal produce in a varied menu that has something for everyone and is renowned around county Wexford for their chicken curry.
Although their menu is internationally inspired, the team at The Holy Grail bring the best of Wexford to diners with ingredients sourced as close to home as possible.
“We nd our ingredients locally and all our meat comes from Richie Doyle Butchers,” said Manoj.
Located in the heart of Wexford, The Holy Grail keeps up with intense competition by focusing on tailoring their menu to their customer and providing great service to everyone who walks through the door.
Indian cuisine is the big attraction at The Holy Grail, with everything from a lamb vindaloo marinated in traditional Indian spices to a king prawn stir fry, with fried king prawns cooked with onion, pepper and mushrooms in a sweet chilli & black bean soya sauce.
“We also offer European dishes such as pasta, lasagne and steak,” said Manoj.
“It’s a family business and all the other owners are my brothers,” said Manoj. “Our other restaurants are located in Ballindaggin, Enniscorthy and New Ross.”
Manoj said their extensive menu, including special selections for children, is a success when it comes to functions and outside catering such as birthday and Christmas parties.
“We can cater for communions, weddings, con rmations, christenings or any other special events from our extensive a la carte menu,” he said.


THE HOLY GRAIL CHICKEN CURRY
Serves 5 people INGREDIENTS
5 chicken breast llets
(cut into bite size cubes)
1 Spanish onion, sliced
1 piece of ginger, chopped
2 gloves garlic, crushed
1 green chilli, deseeded and nely chopped 1 tomato, deseeded and chopped
1 tsp garam masala
1 tsp chilli powder
2 tsp ground coriander
300ml coconut milk
200ml cream
Oil for frying
METHOD
Heat the oil in a frying pan and sauté the onion, garlic, ginger and chilli until the onions become golden brown.
Add chilli powder along with coriander and turmeric powder, then add the garam masala and ground coriander before adding the tomatoes. Stir well, add enough water to create a sauce consistency and add the chicken pieces, when cooked through add the coconut milk and cream. Season to taste with garam masala.
YesChef Ireland | Issue 16 | Page 109


THE HOLESTONE AT TWEEDIES
11 Main St, Parkgate, County Antrim
t: +44 (0) 28 9443 9775 | e: [email protected] www.theholestone.com
WE ARE ALSO LUCKY TO HAVE FRESH FRUIT AND VEGETABLES AVAILABLE LOCALLY FROM NORTH DOWN GROUP AND THE FRESHEST FISH AND EXPERT KNOWLEDGE FROM KEENAN SEAFOOD.
Jonathan Clarke
Parkgate in County Antrim has everything expected in a rural village; a tight knit population with a warm sense of community spirit. Like all small communities it has a hub that immerses itself in the life of its inhabitants. The hub here is a building that incorporates Tweedies Bar and the Holestone restaurant, recently taken over by head chef Jonathan Clarke in the premises of a previous establishment.
“Being very family orientated I started in my granny’s kitchen,” said Jonathan “She is an outstanding baker and gave me a great foundation. My family and especially my ancée Chloe have always been my rock. They have helped me strike out on my own and with their support I hope to bring awards and a star or two to The Holestone in the future for our traditional food with a ner dining air.”
“I have learned from some top chefs,” Jonathan continued, “like Daniel Clifford, Danny Gill, Mark Abbott and Sean Bradley and in places like Gary Smith’s award-winning Tartine in Bushmills. In the trade from thirteen, I left school at fteen and progressed through the chef ranks around the north coast. I nished under my mentor and friend Eddie Atwell earlier this year. He has been my inspiration and I am
humbled to have learned so much from him. I’m thrilled that he is currently doing great British tasting nights alongside me at The Holestone.”
“We are also lucky to have fresh fruit and vegetables available locally from North Down Group and the freshest sh and expert knowledge from Keenan Seafood,” added Jonathan “Also local families and farmers call with whatever fresh produce they have for us and we use it anywhere we can. We support the local community, who in turn support us here at The Holestone. It’s what village life is all about.”


PORK AND APPLE FRITTERS
Serves 4 INGREDIENTS
1kg pork butt or shoulder
1 tbsp of mixed garden herbs 25g fresh oregano
1 carrot
1 stick of celery
2 shallots
2 tsp of pink peppercorns
2 cooking apples
4lt of veg stock
1 sprig of thyme
200ml red wine
Orange segments to garnish
METHOD
Combine the mixed herbs, pink peppercorns and fresh oregano together with some oil, then gradually rub onto the pork. Roughly chop the carrot, one apple, shallot and celery and place on the base of a tray with the thyme. Place the pork on top and add the stock with some red wine. Cover with foil and braise for 10/12 hours at 125°C.
Remove from the oven, drain the juices and reserve, allow the pork to cool. Strain the cooking juices and allow to cool, removing any fat from the top.
When cooled pick the meat, in a food processor, blitz with one apple until broken down – 2/3 minutes. Remove the mixture and shape into balls, cool in the fridge for 10 minutes. When ready to cook pane the pork balls in our, egg wash and breadcrumbs, you can double roll to get a nice crunchy nish.
Deep fry at 160°C for 6 minutes or until golden brown. Remove and drain on kitchen paper, season with salt.
YesChef Ireland | Issue 16 | Page 111


The Raj Indian Restaurant | 461 Lisburn Road, | Belfast. BT9 7EY | Northern Ireland
T: +44 (0) 2890 662168 | T: +44 (0) 2890 381436
JOIN US FOR CHRISTMAS AT
Amazing Meal Deal - £12.50 Including starter & main course Sunday - Thursday


Lynas Foodservice is a third genera on business and has been supplying food to customers throughout Ireland for over 70 years.
The business has evolved signi cantly under the leadership of its Managing Director Andrew Lynas and now employs over 500 people.
It is Ireland’s largest family owned foodservice distributor. Stocking over 6000 grocery, chilled, frozen and ambient products. Opera ng their own cra butchery Causeway Prime and running six Food Outlet depots across the north of Ireland.
The business rebranded in June 2015 and embarked on a journey to communicate to exis ng and new customers the range of
products available daily. and to ensure the business con nued along the growth path.
The 90 trucks became moving bill boards spor ng new and exci ng livery with food images and the new strapline...
Delivering you more
As the business takes a breath and reviews the success of the rebrand and events of 2017, the focus turns to pu ng plans in place for each of the business’s strategic pillars and the next steps of the journey.
Mel Bacon Head of Sales and Marke ng
“It is hard to believe that in twelve months we have seen the success of double digit sales growth, sta moving to over 500 people, introduced the Lynas brand to Scotland, opened a further two Food Outlets in Northern Ireland and acquired a ten acre site in Coleraine and a ten acre site and warehouse in Lusk.
Lynas Scotland is headed up by Tony Boyle who is supported by a new sales and logis c team in the region. We are all excited as the Lynas brand and proposi on enters a new market.
As the business con nues to grow in the south of Ireland it was always in the plan to acquire a site that would support our opera ons and logis cs network, giving the brand a real structural and physical presence.
Lynas Ireland will be headed up by Gareth Clements who is tasked to grow and develop the exis ng team of local sales people, ensuring that the family ethos and culture is transferred as the Lynas brand is introduced to new customers.
The foodservice industry in Ireland is s ll at the core of what makes the brand successful. The family culture and the rela onships our sta have with customers, who have traded with the business for many years or just a few months, is always evident at the remarkable turnout at Lynas trade shows.
Many conversa ons I have at shows are not always around product and costs but based around friendships and ideas on how to improve and develop our service for the be erment of the customer, this feedback is vital to our success!
As budgets and business plans are set for 2018, we will con nue to focus on service, improving our exis ng tradi onal interac ons with the customer and focusing on new technology. We also recognise that a growing workforce needs leadership and will therefore have a focus on how we develop our people as we con nue along our journey of Delivering you more.”


THANK YOU
A massive thank you to our sponsors, Flogas, Lynas, Ready Chef, CLASSICdrinks, The Panel of Chefs of Ireland and Johnsons Co ee. To the students, mentors who created a stunning dining experience, our heartfelt thanks.
Your commitment to The YesChef Awards 2018 made for a truly spectacular event. We look forward to working with you all in the coming year.
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