2 New Introductions to our Dining Experience this Week!

Two new introductions to the dining experience this week. Both are complimentary with your meal. 

1. Since the inception of the Abbott’s Steak House we have made our own bread. Having moved from France to Ireland one of the things that stuck me was just how dependant on the bread the French are. Most people who buy baguettes have to go to the Boulangère twice a day the shelf life of a baguette is that short! 

The great thing about the bread that you get with your dinner is that I will go in my pantry and create flavours that if you saw on a supermarket shelf you wouldn’t go near them. Curry and sultana, apple cinnamon, date and walnut, tomato herb are all regulars. We also do Guinness crusted sour dough and recently I have been experimenting more and more with different rye flours. Along with the bread at the beginning of the meal we serve butter and homemade black olive tapenade. I have lost about 3 stone this year and one of the things that has helped me do this is really concentrating on the fat content of what I eat, with this in mind I set out to create something that you could put on the bread we give you that was very tasty but very low cal. What I have come up with I have christened Wild Atlantic Way Relish. This is a tomato based relish that is flavoured with, among other things, fresh Donegal Seaweed. I have to say that I’m hooked. Also I have yet to find anyone  who doesn’t like it. So there you are. It’s on the Thursday prep list and it’s here to stay.

2. The second addition is homemade granola. I have our senior chef de partie, Fiona, working on this. I have to say the first batch she made, and by batch I’m talking about 20 odd kilos, I really liked. She thinks it’s early days yet so we’ll see where that goes. The granola is for two purposes. It sits in a big biscotti jar on the breakfast buffet so it’s a nice addition there. The second use I think is far cooler. If you are not a guest in the hotel we have made up some 275ml pots of this granola and these are presented to each guest along with the bill. The label reads:

We Really Hope that you enjoyed your dinner. So we can remain in your thoughts here’s something for breakfast tomorrow.