Yesterday, I was down in Bantry House where Richard Corrigan was filming his Pop Up Restaurant for Channel Four's Country House Rescue. The theme of the evening was:
The Age of Elegance- An Evening At Bantry House
Ardrahan Cheese, Ardsallagh Goat's Cheese, Danny Miles Durrus Cheese and Maurice O' Riordan's Milleens Cheese.
Shellfish came from Norbert Dunne Seafood Cuisine and the salmon came from Frank Hedderman in Cobh. Gubbeen's finest smokehouse products coupled with Glenilen cream and butter were focal points. The brillant Irish Atlantic Seasalt were once again a focal talking point of the evening's food.
The menu for the evening:
Local artisan platters of West Cork Shellfish with salad russe accompanied by Caldora Vini Chardonnay 2010.
The main course was Bantry Bay pie and Castletown baked brill served with Sella Mosca Vermentino di Sardegna 2010 wine.
Dessert was rhubarb crumble served with Chateau de Stony Muscat de Frontignan 2008 sweet dessert wine.
Spending the day with Richard Corrigan and his team of chefs was a brilliant experience, they were all such a friendly team of chefs. Richard kindly gave me a gift card to dine in Bentley's; I am going to blog dine from there soon ;)
Tune into Channel Four's Country House Rescue in a few weeks, where you'll get to see Richard and his team and you might even see Mr. Gasmark Seven hanging around!
Stay tuned to twitter for updates.