Our Latest Great Place To Eat - The Hen House
Monday 20 January 2014
The Campbells are always on the nose when it comes to trends and this case is no different, bringing together an American Wood Burning Grill, lots of the every popular chicken cooked in every manner from Malaysian curry to classic spit roasted cornfed to wood grilled pouissin. Contemporary rustic décor with red brick details and wooden floors, barrels and blackboards, enhance a large airy space with a big bar adorned with some perky decorative hens. A casual restaurant for all ages from chicks to, dare I say, old boilers. Their chicken is Irish free range, however, there is far more than chicken on the menu at The Hen House and their cracking cedar planked 8oz sirloin and fillet steaks are guaranteed Irish also.
The last time I was in, starters included a chicken liver pate with pickled cucumber, apple chutney and toasted brioche; a smoked chicken salad with Wicklow blue cheese, crisp apple, celery, hand picked greens and toasted walnuts in a light blue cheese dressing; and the Hen House crab pot with crème fraiche, red onion, tomatoes and chives, served with Melba toast. Himself opted for the Hen House wings which come with either honey sesame or fiery hot – he went fiery. I chose their pine nut and pumpkin crusted goats cheese with honey and basil, served with peach and jalapeno chutney, cheese crackers and a fig and balsamic reduction which was delicious.
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