Want to know the secret to our Wicklow venison? We’ve asked our head chef Richard to share the recipe and give us some tips to make this hearty autumn dish.
Autumn is a time for changes, from the weather and the leaves on the trees, right down to our menus and the return of our game festival.
October brings hazelnuts and chestnuts, shallots and kale, and a wide range of game. Our chefs are always up to the task of incorporating lots of new ingredients into our seasonal dishes and this month has some fabulous menu additions.
On a quiet Monday in August we took the opportunity to pay a visit to La Rousse to have a look at their dry ageing chamber.
Our chefs are busy creating new dishes for the restaurant and you’ll find lots of these ingredients on our menu this month. Why not pop in and see what magic our chefs have created for yourself?