Spring on a Plate at The Ivy Restaurant, Dunboyne Castle Hotel & Spa.
This spring, the award winning Ivy Restaurant at Dunboyne Castle Hotel & Spa welcomes a new head chef, John Burke, and with him, a new seasonal menu that reflects the restaurant’s ethos of using local ingredients and John’s passion for fresh food and great cooking.
The Boyne Valley and surrounding areas are full of local producers, farmers and artisans that create quality products and the new menu pays homage to these craftspeople including blue cheese from Boyne Valley, smoked black pudding from Hugh Maguire in Ashbourne, greens from Little Cress Micro Greens in Ballyhack, pork belly from Colin Marry from Drogheda, goat’s cheese from Corleggy, Belturbet in Cavan, Newbridge meats and vegetables from Ballymakenny Farm in Cartown.
On the new spring menu, starters include wild mushroom soup with truffle oil, the fine pairing that is house pickled heirloom beetroot with warm goat’s cheese, rope mussels from Roaring Bay in Cork, and the local Boyne Valley olive fed pork belly, served with smoked black pudding, carrot puree and caramelised apple. Meaty mains include Jim Brady’s Angus rib eye of beef or rump of lamb, while the fish offerings include wild caught halibut with oxtail ravioli or pan seared salmon with cannellini beans, pickled asparagus and coriander puree. The vegetarian option is a warm and comforting aubergine cannelloni.
The dessert options at The Ivy Restaurant are what desserts should be, deliciously moreish and the perfect end to a meal. A praline crème brûlée, After Eight mint chocolate cheesecake, coconut delice and the restaurant’s take on a toffee apple are just some of the delights on offer. Finish dinner with an artisan cheese board that consists of Boyne Valley blue, Corleggy Creeny, Wicklow Ban, truffle honey and mixed seed crackers.
Head chef, John Burke, has been working with food since he was 15. His love and respect for quality can be felt in every dish. Having worked in various restaurants over the years, John found his love in the hotel industry and he has worked in The Village at Lyons, Druids Glen, Carton House, Hudson Bay Hotel and now joins Dunboyne Castle Hotel & Spa as head chef. John takes pride in using only the freshest ingredients sourced through local producers and cooking everything from scratch. Introducing the new a la carte menu in The Ivy Restaurant, using several Boyne Valley suppliers, he hopes to show case what the local food industry has to offer.
Commenting on his passion for food, John said: “I insist on making food fresh every day with my team of chefs. Our team’s philosophy is sourcing local, fresh food and great cooking. We cater for all food lovers and we will always aim to create you a dish that is full of flavor.”
The Ivy Restaurant at Dunboyne Castle Hotel & Spa has won and retained two coveted AA Rosettes since 2013. Overlooking the grounds of the hotel’s 21 acre estate, The Ivy Restaurant is open for dinner daily from 6.30pm until 9.45pm, for Sunday lunch from 1pm until 3pm and Sunday evening dinner from 6.30pm until 9.30pm. To make a booking at The Ivy, contact +353 1 801 3500. For more information visitwww.dunboynecastlehotel.com