Eat Only Irish Supper Club Special

Great fun today doing some preparation and experimentation for a Special Supper Club evening next Sunday 15th May @ 5.30pm.  It will be the end of ‘Eat Only Irish for a Week’ and hopefully just the beginning of fully appreciating all the wonderful food we have here in Ireland.  Brendan Allen at Castlemine Farm has been championing this week since it took off on twitter and tomorrow starts his and our adventure.  The flavours I had today, however, leave me in no doubt that this week will be very satisfying indeed!

Odhran Crowe and myself got chatting when this all kicked off and decided to run a special Supper Club evening.  Chef Odhran works at Castlemine Farm making delicious meat products.  I run my nutrition consulting & cookery classes.  We both have gardens on the side.  Combined we are very excited and enthusiastic about our 6-course (edging towards 7) menu.  The dining room awaits you – early booking advised!  Email me:


Beef carpaccio, beetroot, Desmond cheese, watercress

Making Ice-cream with Honey - no Sugar!


Aperetif & Canapes

Nettle Soup

Roscommon Freshwater Fish Tasting Plate

Wild Greens

Carpaccio Roscommon beef, Beetroot, Desmond, Watercress

Spring Vegetable Celebration Plate

Lamb rump, Red wine gravy, Lamb kidney pie

Sheep milk carageen pot, Rhubarb & oatbread Icecream, Strawberries

6 responses to this post.

  1. Posted by Kate on May 12, 2011 at 11:49 pm

    oh that beef carpaccio looks amazing! I love it! Wish I could go the menu sounds very tempting. Best of luck with it! x


  2. Posted by jessienileacai on May 16, 2011 at 2:58 am

    Hope it went well


  3. Posted by rachel on May 20, 2011 at 9:44 pm

    can we have the nettle soup recipe please?


    • Hi Rachel – thanks! I just saw your comments. Nettle soup for about 4 would be:
      3 Leeks sweated with 1 onion in butter for 15 minutes
      Add 2 peeled potatoes and 800ml stock (good vegetable or chicken) and simmer until potatoes are tender. Add nettles (good bunch – just tips) and cook for 5 minutes. Blitz soup and pour in some cream. Season with salt and pepper. That’s it.


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