Celtic Whiskey Shop Blogs

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Seared Scallops, Crisp Bacon, Shallots, Potato Mousse

Seared Scallops, Crisp Bacon, Shallots, Potato Mousse

System Administrator Wednesday 17th September 2014 0
Restaurant: Hugo's, Merrion Row   Sommelier (if applicable):Ursula Shiels     Website: info@Hugos.ie   Address: 6, Merrion Row, Dublin 2   Telephone number for bookings: 6765955   Chef: Margaret Roche Preparation time: 1 Hour 40 Minutes Cooking time: 30 Minutes List of Ingredients: Seafood Method:   List of Ingredients:   White Onion Puree Potato Foam Crispy Pancetta Roast Shallots Chervil Sprigs 6X30g Scallops   Method: Slowly sate onions for 1 hour until very tender &...
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Seared Sea Bream, Herb Crushed Potato, Black Olive Tapenade, Red Pepper Escabeche

Seared Sea Bream, Herb Crushed Potato, Black Olive Tapenade, Red Pepper Escabeche

System Administrator Wednesday 17th September 2014 0
Restaurant: Hugo's, Merrion Row   Sommelier:Ursula Shiels   Website: info@Hugosie Address: 6, Merrion Row, Dublin 2 Telephone number for bookings: 6765955 Chef: Margaret Roche Preparation time: 50 Minutes Cooking time: 40 Minutes List of Ingredients: Seafood Method:   List of Ingredients:   8 Baby Potatoes Fresh Herb (Chervil, Tarragon, Parsley) 20g Butter 80g Red Pepper Escabeche 20g chopped black olives 160g Fillet of Sea Bream   Method: Boil Potatoes until tender with bu...
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John Stone Fillet Beef, Chips, Baby Watercress Salad, Overnight Cooked Tomato, Bearnaise

John Stone Fillet Beef, Chips, Baby Watercress Salad, Overnight Cooked Tomato, Bearnaise

System Administrator Friday 12th September 2014 0
Restaurant: Hugo's, Merrion Row   Sommelier:Ursula Shiels   Website: info@Hugosie Address: 6, Merrion Row, Dublin 2 Telephone number for bookings: 6765955 Chef: Margaret Roche Preparation time: 20 Minutes Cooking time: 20 minutes List of Ingredients: Beef     List of Ingredients:   1 recipe for Bearnaise sause 1x220g John Stone Fillet Beef 1 Overnight Tomato 1 20g Baby Watercress Salad 1 portion Skinny Fries   Method: Roast Beef Fillet in a hot pan with butter, garlic rosemar...
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Gins Glorious Gins

Gins Glorious Gins

System Administrator Wednesday 3rd September 2014 3
There was once a time when you had two choices; Cork Dry Gin, or Gordons Dry Gin. If you were lucky you might get served a small slice of lemon and some room temperature tonic to accompany it in your G&T. This is how I remember my first experience of what is one of the world’s greatest mixed drinks. Fortunately it did not put me off. Later when I started working in the drinks trade I was introduced to Bombay Sapphire served with a slice of lime and some slightly better quality tonic.   ...
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Breast of Margot Goose, Cauliflower, Beetroot, Potato Fondant, Savoy Cabbage and Bacon Lardons

Breast of Margot Goose, Cauliflower, Beetroot, Potato Fondant, Savoy Cabbage and Bacon Lardons

System Administrator Monday 21st July 2014 0
Restaurant: Hugo's, Merrion Row   6 Merrion Row, Dublin 2   Sommelier: Ursula Shiels Website: www.hugos.ie Address: 6, Merrion Rowe, Dublin 2 Telephone Number for Bookings: 6765955 Chef: Kieran Gilmartin Preparation time: 1 Hour 15 minutes Cooking time: 1 Hour List of Ingredients: Bacon Method:   List of Ingredients:   Goose Breast Cauliflowe Puree Beetroot Diced Beetroot Juice Shredded Savoy Cabbage Bacon Lardons Dark Poultry Stock Butter, Garlic, Herbs for Roasting Pota...
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Spotlight On The Irish Whiskey Industry

Spotlight On The Irish Whiskey Industry

System Administrator Thursday 26th June 2014 2
As our first blog post for Sláinte we thought a timely update of the Irish Whiskey Industry may be appropriate.   If you are reading this then you are probably already aware that Irish whiskey has seen a massive surge in popularity across the world in recent years. This is great news but for many of us, it  also seems to have been a very long time coming! A good barometer of how the whiskey industry is fairing is to look at the small producers. The Kilbeggan Distilling Company is a gr...
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