Our Executive Head Chef Gareth Mullins, makes frequent appearances on TV and radio including The Six O’Clock Show and The Pat Kenny Show with previous appearances on Late Lunch Live, Operation Transformation, Radio Nova 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 both National TV and radio!
Lamb
Spring Wicklow Lamb with Cauliflower, Capers, Grapes and Tarragon
Beef
Guinness pie with minted greens and champ mashed potatoes
Meatballs with parmesan, oregano and fresh tomato sauce
Irish Fillet of Beef with Wild Mushroom and Tarragon Fricassee, Champ Mashed Potatoes
Irish Sirloin Steak with Tomato and Celery Saland with Chimichurri Sauce
Fish
Crab claws with tomato, chilli, garlic and lime
Beer battered cod with chunky chips, minted peas and tartar sauce
Chermoula king prawns, lime yoghurt with blood orange, fennel, rocket salad
Steamed Fillet of Sea Bass with Spring Onion Broth
Roast Black Sole served with Garlic, Spinach, Almonds, and Lemon and Parsley Butter
Organic Irish Salmon with Champagne Poached Dublin Bay Prawns
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
Autumnal Minestrone with Smoked Bacon and Butterbeans
Pork Chop, Colcannon Mash, Roasted Apple and Mustard Sauce
Chicken
Chipotle Spiced Chicken Wings, Crozier Blue Cheese Crème Fraiche, Pomegranate, Lime and Coriander - great for sharing!
Za’atar Chicken Breast, Sweetcorn and Chorizo, Confit Tomatoes and Provençal Dressing
Indian Butter Chicken with Cherry Tomatoes, Coriander and Basmati Rice
Venison
Wild Irish venison with celeriac puree, buttered cabbage and pepper sauce
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
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
Strawberry Fool with Almond Tuilles
Blueberry and Banana Muffin with Rhubarb Lemonade
Banana, Raspberry and White Chocolate Muffins with Strawberry Lemonade
Chocolate brownies with blackberries, vanilla cream
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
Seasonal Recipes
Honey Glazed Ham with Apricot and Sage Stuffing and Gravy
Christmas Pudding Baked Alaska
