We have 2 Gastronomic events a year at the Castle – one in Spring and the other in Autumn. They really are a joy to do as not only are you cooking for a lot of v.i.p’s, but we usually have a guest chef for the day and get to see some great food. For our last event we had chef Dom Chapman of the Royal Oak in Paley street which was a cracking night.
Castle Kitchen crew with Ray
This time Mr. Chapman wanted an Irish theme and after a good bit of thought I got in contact with an old boss of mine: Ray McArdle. Ray is well known on the Irish food scene and this year appeared on Great British Menu winning the Northern Irish heat. His starter was crowned a perfect 10 and reached the Final 3. Ray was in the kitchen for 2 days which was good fun and he brought along his perfect 10 starter; both a joy to eat and cook.
Ray’s Great British Menu Dish
The soup is a dark chicken stock infused with cepes & truffle, with a bacon foam, crisp bacon, brown soda bread and a stout bottle holds the remaining soup. This really was a delight to eat, a true masterpiece of culinary flavours with a kick of Irish comedy. Next up was the Castles turn we turned out a seafood coddle; a twist on an Irish classic. John dory & scallop boudin with salt cod, seared salmon, pearl barley and potato broth.
For the main course we did roast partridge breast with crispy leg, confit pork shoulder, castle orchard apple, creamed savoy and partridge jus.
For the Pudding we did a twist on the classic gateau opera turning it into an Irish opera with Bushmills and vanilla ice cream: a great end to a fantastic night
The only problem with having an Irish night is the need to celebrate which resulted in a few shady heads in the kitchen the next morning, but well worth it!