Our Latest Great Place To Eat - The Brook Inn
Monday 21 July 2014
Head Chef, Greg Murphy, has a passion for quality food and uses the best, fresh locally sourced produce in the preparation of his creative and indeed mouth-watering menus. The passion for great food must run in the family as Greg , who has worked in several Michelin starred restaurants in the UK & Ireland, is the grandnephew of legendary chef Sean Kinsella of the famous Mirabeau Restaurant in Dublin. At the Brook Inn, Greg brings a truly high standard of cooking to the kitchen and sends out an even higher standard of food.
When I was there last, their starters included chicken liver parfait with spiced apple and rhubarb chutney, ciabatta and Granny Smith jelly; crispy golden fried squid with curry oil, fresh rocket, tomato and lime and a lemon aioli; as well as their own prawn & mussel chowder with fresh soda bread. Their fresh ham hock terrine was on offer with fennel, tarragon mayonnaise, balsamic ciabatta and a radish & apple salad whilst their spicy buffalo wings were being served with a lime and coriander dip. I was immediately attracted to their Thai style fishcakes which arrived at our table dressed with rocket and a red pepper salad and accompanied with a tasty lime, chilli and coriander dip. My dining partner chose the pulled shoulder of pork spring roll with coriander, mango lime & apple salsa and a sweet & sour red pepper puree and was delighted with her selection.
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