Karl Breen, formerly of The Greenhouse in Dublin and Gregan’s Castle in Clare, is the new head chef. A native of Derrymacash in Co Armagh, he says his food philosophy is “not to over-complicate dishes, and to allow the natural flavours of seasonal ingredients shine through”.
That said, this is a fine dining offering, with starters including compressed kohlrabi, sheep’s cheese custard, leek ash and shimeji, and main courses such as...
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