Get a taste of the Irish countryside during October at Brooks Hotel on Drury Street in Dublin city centre. Pat McClarnon, head chef at Francesca's restaurant in the hotel, is serving a menu throughout the month that will feature foraged ingredients such as mushrooms, sloes, rosehips and berries.
The menu is priced at €23 per person for two courses and €29 for three courses. Dishes include pan-fried breast of mallard with roast Jerusalem artichokes, rowanberry...
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