Four days of cooking up a storm for 45 people on the absolutely stunning, Lambay – a privately owned island a couple of miles of the coast of County Dublin.
We kicked off the weekend with a light lunch of Celeriac Soup with Wild Garlic Pesto and Hazelnuts and a Cheeseboard showcasing the very best cheeses that Ireland has to offer.
Culinary highlights of the weekend included some delicious canapes on day 1 – Bruschetta with Ricotta, Pea & Mint, Sweetcorn Fritters with Bacon Jam Creamy Crab & Scallion on Cucumber) – as usual a beautiful assortment of salads and veggie dishes from Erin – Orzo with Saffron and Fresh Herbs, Roasted Butternut Squash, Mozzarella, Thyme & Hazelnut, Cumin Roasted Carrots with Honey Dressing, Fusilli with Broccoli, Chilli, Garlic and Almonds, “Tuk Tuk” Salad and Green Lentil Salad with Roasted Beetroots & Walnuts.
And with meat from Pheasant Hill Farm, Charcuterie from Ispini, Smoked Salmon from Ewing’s and some amazing local massive prawns it was a pretty delicious few days.
Finally, we waved the guests off with a breakfast of Soda Farls filled with the most amazing Tamworth bacon from Pheasant Hill Farm, Scullery Made Black Pudding, Grilled Halloumi and Rosemary Roasted Tomatoes. And then we slept!