Recipes

Our Executive Chef Gareth Mullins has a huge passion for locally sourced Irish produce and uses them in each recipe he creates. Gareth has appeared on Late Lunch Live, The Pat Kenny Show, The Seven O'Clock Show, Operation Transformation and has also been featured in the Irish Times, Sunday Business Post, Food&Wine and Yes Chef Magazine.

Click on the links below to reveal some of the recipes Gareth has cooked on TV3's Late Lunch Live, The Six O Clock Show and RTE's Operation Transformation.  

Lamb 

Spring Wicklow Lamb with Cauliflower, Capers, Grapes and Tarragon

Beef

Meatballs with parmesan, oregano and fresh tomato sauce 

Irish Fillet of Beef with Wild Mushroom and Tarragon Fricassee, Champ Mashed Potatoes

Fish

Steamed Fillet of Sea Bass with Ginger and Spring Onion 

Pepper Seared Tuna Steak, Heirloom Tomato and Basil Salad, Guacamole 

Irish Salmon, Crawfish,Crawfish, Samphire and Country Butter 

Pan Fried Fillets of Sea Bream, Parsnips Purée, Baby Beetroot, Caper and Lemon Dressing

Jumbo Prawns with Ginger, Lemon and Turmeric, Green Fried Rice

Pork

Slow Cooked Pork Cheek  

Honey Glazed Ham with Apricot and Sage Stuffing 

Chicken

Za’atar Chicken Breast, Sweetcorn and Chorizo, Confit Tomatoes and Provençal Dressing   

Chipotle Spiced Chicken Wings, Crozier Blue Cheese Crème Fraiche, Pomegranate, Lime and Coriander  

Indian Butter Chicken with Cherry Tomatoes, Coriander and Basmati Rice  

Venison

Roasted Venison Sausages 

Duck

Roast Duck Breast with Asian Salad and Hoisin Dressing  

Roast Duck Breast with Colcannon Mash, Blackberry, Capers and Tarragon

Rabbit

Rabbit, Tomato and Rosemary Casserole with Parmesan Polenta

Goose

Roast Goose, Roast Potatoes and Cherry Sauce served with a Chestnut, Apricot and Sage Stuffing

Vegetarian

Leek and Crozier Blue Cheese Pithivier with Cranberry Puree, Candied Pecan, Pear and Watercress Salad

Soup

Tuscan Bean Soup with Fennel Sausage  

Spiced Chicken, Lentil and Leek Soup with Coriander 

Desserts

American Style Pancakes with Smoked Bacon, Maple Syrup, and Cinnamon Butter

The Marker Hot Chocolate 

Pecan Pie with Vanilla Crème Fraiche

Strawberry Fool with Almond Tuilles

Blueberry and Banana Muffin with Rhubarb Lemonade 

Banana, Raspberry and White Chocolate Muffins with Strawberry Lemonade

Equilibrium

Paleo Salad with Chicken, Avocado, Orange, Watercress, Coconut, Cashew and Lime Dressing

Steamed Fillet of Sea Bass with Sweet Potato and Coconut Sweetcorn Succotash

Whipped Ardsallagh Goats Cheese with Blood Orange, Rocket and Candied Pecan Salad