A brand new seasonal menu filled with award-winning Wexford produce has been unveiled by the new Executive Chef at Ferrycarrig Hotel, Liam Forde. Renowned Wexford chef Liam Forde holds a wealth of experience and expertise from cooking for Bono and Tina Turner to running his own award-winning restaurant and holding Executive Chef positions across a range of award-winning dining venues; he now is settled back in his native County.
Liam says, “I am really delighted and really proud to lead the kitchen team here at Ferrycarrig Hotel.”
Liam’s ethos is to let quality local and seasonal ingredients ‘speak for themselves’. “My philosophy around great food is, ‘if the quality is there in the ingredients you don’t spoil it. This menu for the winter months has been carefully considered, it features a variety of in-season local produce, there is some game, there is quite a lot of seafood and some delicious Winter warming flavours.”
He also holds himself and his team to the highest of standards, “I love cooking seafood and I enjoy making everything from scratch, for example, if there is pasta on the menu, it is home-made fresh pasta, there are no shortcuts.
I do hold myself and my team to the highest standards for every dish, I tell my team that you need to care about what you produce. I have always used the motto when under pressure in the kitchen that ‘each dish I am cooking at that moment is going to be served to either my own mother or my child’ and I always try to keep to this standard.”
Located overlooking the Slaney River Estuary the gorgeous Reeds Restaurant at the 4-Star Ferrycarrig Hotel in Wexford boasts one of the most inspiring locations in the country and the new Winter menu is abundant with award-winning Wexford food producers as every dish on the menu features ingredients from local food businesses.
Liam comments: “Our team are exceptionally focused on modern cooking techniques and keeping up with cooking trends that are tried and tested.”
Highlights of the new Reeds Restaurant winter menu include the following starters: Roulade of Meyler’s Local Smoked Salmon & Fresh Kilmore Crabmeat Wrapped in Nori with a Cucumber & Yoghurt Dressing; Marinated Local Pigeon Breast Served Medium Rare, Rosti Potato, Thyme Jus, Chestnut Purée and Blackberry Foam
