We usually share a cuppa and a pack of jammy dodgers when we meet, so sitting together sharing food from a gourmet menu that mentions the Goresbridge community garden was a very special occasion for the gardeners and a new step along their journey.
I recently wrote about the new connection we’ve made with The Step House in Borris, County Carlow. If you missed it you can read it here but we’re at the start of quite an adventure.
We’re learning about supplying a local restaurant with fresh seasonal food, from harvesting and packaging skills and techniques to providing a steady flow of raw food (or not) – this is a new experience for us all. Like all good restaurants, Head Chef Alan Foley is creating linkages with local food producers from foragers to community gardeners, meat, game and vegetable suppliers and he’s enthusiastically embracing the fresh, quality ingredients available so close to his kitchen.
Our supply of herbs and vegetables isn’t consistent enough just yet to demand payment. It was therefore suggested that in exchange for our produce, Chef would create a menu for us once a month that would include our herbs and vegetables.
It gives the gardeners the opportunity to taste produce that’s been grown and cared for in the community garden and Chef to come up with different and seasonal recipes that might entice his customers.
We weren’t disappointed.
My first venture into rabbit will not be my last…
Even the non beetroot lovers of the party enjoyed the flavours in this dish.
We delivered the butternut squash underripe but wouldn’t have known once it was in the hands of a master. It was roasted, seasoned, roasted again before being whisked with milk to keep it as low fat as possible.
The pork was cooked gently for twelve hours (can’t wait for our own now!!)
and lastly the dessert, well need I say more…
We finished off with Chamomile Tea served in the beautiful tea pot which reflected my sunflower frock no matter how I tried to photograph it.
As you might imagine, we’re looking forward to developing our relationship with the Step House and will be having a planning meeting to discuss the crops we can grow for the restaurant at our next meet up.