Ah, that new Chestnut
Heading to west Cork this summer? Bagging a table at one of the country’s hottest new restaurants, The Chestnut in Ballydehob (restaurantchestnutwestcork.ie), should be a priority. Here, chef and patron Rob Krawczyk gives you a taste of what to expect
Gurnard with lardo and cauliflower
Ingredients, serves six
6 fillets of gurnard
6 thin slices of lardo
1 cauliflower
Olive oil
Sea salt
200ml cream
For the parsley oil
200ml pomace oil
500g parsley
For the ink
150ml water
100ml lemon juice
40ml squid ink
Method
1. Cut the cauliflower head in half. Take off the small good leaves and reserve for later.
2. Put a generous amount of olive oil and the ...
