" The New Age of Irish Chefs " ( Part 3 ) .Tom Walsh @SamphireDublin

 

Samphire Restaurant  at the Waterside Hotel  , is located in the seaside village of Donabate , on the North side of Dublin . Shortlisted in the Best Hotel Restaurant Category at this Year Irish Restaurant Awards 2013 . Its Success relies without a doubt on its Executive Head Chef Tom Walsh  , and not surprisingly, who was also shortlisted in the Best Chef Category .
He is one to watch , with plenty of flair and his innovative Culinary additions that ensures each dish shines , not with cheffy attitudes but with perfectly paired flavours .
We were greeted warmly by the staff , who proved to be courteous , friendly and polite throughout the evening . We were shown to a window side table , where the views of Dublin bay were spectacular .
My only gripe is with the decor of the dining room , which I found to be drab . But I was soon distracted by the Menu on offer . It sang with seasonality and imagination .

Cauliflower Rice with Singaporean Prawns , A take on Street Food , " Inexpensive and Low Calorie "

Cauliflower Rice  with Singaporean Prawns ,  A take on Street Food , suitable from light lunches to dinner . As well as being an excellent way to eat healthily and loose weight , this slightly sweet , hot and spicy dish is filling and delicious .
Chinese rice wine vinegar and fermented soya bean sauce  are used to enchance flavour and also imparts a very light earthy fragrance .
With Value in mind , all major ingredients are from LIDL , providing you with a meal for two , all under €5 and a bonus of under 300 Calories per serving .

Courgetti & Irish Haddock Fillets , A bistro - style Classic Revamped ....." Inexpensive and Low calorie "

COURGETTI  or better known as Courgette Linguine teamed here with BAKED IRISH HADDOCK, GINGER , SPRING ONION , LIME & SOY is an exciting and substantial dish , based on seasonally available produce and comparatively inexpensive ingredients .  This is everyday eating at it's best .
Value is always an overriding factor for many and sourcing of ingredients for Quality and Costs can be time consuming but it is an exercise that has to be done daily or weekly. So following this ethos , I took myself to LIDL .  And here is a meal for two  , all under €5 and to top it all under 300 calories per serving .

" The New Age of Irish Chefs " , ( Part 2) Ian Ussher @ BijouBistro .

 

Here is a young Chef to keep an eye on , Ian Ussher , Executive Head Chef @BijouBistro .
 Fresh from The Greenhouse and Bang Restaurants . This young man with a well developed sense of identity and firm commitment to Artisan Suppliers, is full of the promise of something refreshingly Unique to come . Through his hands , ingredients either from the fields , land or sea , he ensures their essence shines through finally on your plate in all glory .

Bijou Bistro  , a very popular haunt with the locals of Dublin 6 , resides in the heart of Rathgar Village . A very warm welcome greeted our arrival by very friendly and polite staff , as we took in the large colourful Art Nouveau tableau and fetching lighting chandeliers. The look is welcoming , cosy and unpretentious ,
We immediately felt at ease and settled into a relaxed dining experience .

" The New Age of Irish Chefs " , (Part1) Cathal Leonard @chefstip69 , Indisputable Star

Does the name Cathal Leonard @chefstip69 mean anything to you ? Well !!! To all Foodies out there .... It should .
While we are very fortunate in Ireland to have many great Chefs , there are a few who shines above everyone else and one such man is Cathal Leonard , a very private and far too modest Chap .
Previously and for many years Head Chef @ChapterOneDub and for the past 16 months Executive Head Chef @TownKildareSt .... But last night , Cathal Leonard did his last Service at Town Kildare Street .
 He is moving on .... But as to where ??? still under wraps .
 What a loss to TownKildareSt !!! as this is one Chef who sure can cook and has the palate of a God .  I was fortunate to have worked with such a great Chef  when I was myself  a Chef in Chapter One many moons ago .  He is a true believer in Clean flavours , Seasonality and Imagination . Watch this space , He will be the next to hang his own Michelin * . And well deserved,  it will be too and I cannot wait to go and eat his Divine food once again .