So having worked hard and as I said before giving every last drop to work, I’ve come to the point where we felt like opening my own. Teamed with chef Noel and Paul from the Tralee culinary gangsters, we’ve open a restaurant. The excitement is huge and so is the work load. Noel and Paul both in the kitchen and me front of house. Now I get to give the same dedication to this my own as I have for others so many times before. We have learned so much over the years and now we sit at are own table. We know all the right producers with a menu that consists with everything Irish and 97% of it from Kerry. Followed by carefully selected wines to marry the stunning food that’s leaving the kitchen. Chef Noel has a chump of lamb from Banna strand produced by Peter Curran of the well bred butcher and for this we have a rioja, supplied by Stephen Wallace of Ardfert. A full bodied red that explodes in your mouth with flavour which excentuates the flavour of the lamb. The lamb is tender and packed with flavor. Some light dressing and trimming because on this stage the lamb doesn’t need much company. Together they are perfection.
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