A note on Back To Dine No2
JP and I wrote our menu taking inspiration from his latest book ‘The Irish cookbook’ whilst keeping faithfully to the spirit and its mission statement. We did draw heavily from the the book however it is not entirely a replica thou many dishes and recipes are taken directly. This can never really be the case when two chefs sit down and collaborate. Each cook bringing their own unique view and experience to the table, a mutual meetings of minds has to occur. With that said I felt it my task to curate this wonderful collection of recipes and bring an order or a sequence to a menu format. To gently shepherd the diner through the pages of recipes and bring the food to life on your table.
The menu first and foremost is about the simple pleasure of eating great tasting food and be taken for exactly that. It is also a celebration of our cultural heritage and history of this island.
It could be a commentary of people working in the fields to the commercial classes and landed gentry. Potatoes, buttermilk & ham hocks to forced rhubarb grown under cloches in a country estate. Plentiful snared rabbits to venison hunted by lords and ladies in deer parks for sport. The professional classes ability to indulge in imported seville oranges to make marmalade opposed to picking wild blackberries for free.
The modern world has homogenised food for many reasons among them greater yeilds and disease resistance which is not such a bad thing but in doing so we can loose our roots, our sense of place and what food means to us beyond the superficial.
Many of us growing up in the countryside have wonderful memories such as digging potatoes as a children and of course not realizing the earthly connections being made between you, the land, the spud and Ireland. All form to blend a unique food and cultural experience of Irish food and Ireland only unraveled as a cook in later years.
Our modern wealth means we can have the luxury of food anytime, anything and anywhere rather than the way it has always been which was whats available at that time of year and in season. Our menu strongly respects this, we use blackcurrants that were made into jam when picked and to be enjoyed in winter months. Mushrooms made into a ketchup is another method of preservation using vinegar , sugar and mace. Gooseberries brined to preserve and transform into something akin to a caper. We’ve taken the classic french dish Coquille st Jacques and created an Hibernian terroir version. We’ve included some non natives such as Jerusalem artichokes that were commonly grown in walled vegetable gardens as much as a decorative plant as for food.
A rillette made from the humble rabbit elevated as a smart french preparation coupled with seafood, a modern fine dining construct finding parallels with langoustines and rack of rabbit.
Gubbeen cheese is one of our Irish greats and in our scramble to find the next bright shining thing we can overlook such gems.
It is my real pleasure to take these dishes off the pages and bring them to life. I very much hope you enjoy it,
Please note we have limited supply so order asap to avoid disappointment, don’t leave it til the last minute 🙂
Location for Click and Collect
San Lorenzo’s on South Great Georges Street
Please email email@example.com for delivery details before ordering your box.
Our new menu will be released on Thursday Feb 25th . We will be accepting orders on Friday 26th at midday for every Friday and Saturday from 5th March to Saturday 3rd April. We will also be taking orders for Mother’s Day (Sunday 14th March) and Easter Sunday 4th April.