Yesterday, I decided that I should let somebody else cook the spuds for a change. Seems only fair, no?
It’s not like it was a difficult decision. Joe Macken, serial restaurateur and the man behind (among others) the ever-popular Jo’Burger in Rathmines and CrackBird, the restaurant that popped-up-and-stayed, had invited a small band of bloggers to visit his latest Dublin eatery, Skinflint, to see his operation and (of course) try the food.
To be honest, the mere fact that there was a potato pizza on the menu meant that I was in like flynn. I’m easy like that. At least when it comes to spuds. And the opportunity to eat, among others, with Aoife from I Can Has Cook, Catherine from The Runcible Spoon and Bill and Sharon from Gunternation was not one to be passed up either.
Skinflint, Crane Lane, Dublin 2
Stéphane Robin smiled enthusiastically: “You must let us know if you try any of the recipes.”
I was sitting in a reception room at Restaurant Patrick Guilbaud at an early hour perusing a copy of “Restaurant Patrick Guilbaud: The First Thirty Years” while around me, preparations were getting underway for the official launch of the book later that day. Restaurant Patrick Guilbaud is Ireland’s only two star Michelin establishment, an honour that it has held for almost 16 years, and Stéphane, the longtime manager of the restaurant, and founder Patrick Guilbaud had paused to chat informally about the book in between attending to the various tasks that comprised the business of, what was for them, a very special day.
“Why would you want to be anywhere else?”
Looking out at the view, I couldn’t help but agree with Adam Medcalf, head chef at Inchydoney Island Lodge and Spa. The graceful sweep of West Cork coastline at Inchydoney is not a sight that you would tire of easily.
I was in Inchydoney as a guest of the resort, invited to sample their new West Cork menu (yeah, it’s a dirty job…). Except, as Adam – who has worked here for over five years – will tell you, the West Cork nature of the menu is not really that new. From farmhouse cheeses, locally grown vegetables and Clonakilty black pudding, to fish and meats, both fresh and smoked, anyone looking to source high quality, locally produced food in West Cork is spoiled for choice. The restaurant at Inchydoney has always taken advantage of the bountiful raw materials within arms reach. It would have been rude of me not to get stuck in and see what exactly they made of those raw materials.
Dinner, in other words, was served.