Redbank Philosophy
A tremendous enthusiast, Terry is an avid supporter of local produce and suppliers and is always keen to try out new ideas and to make the most of them. Fresh seafood from Skerries Harbour the back bone to his menus, without limiting the vision- this man is known to go out at dawn the gather young nettles for soup and is equally appreciative of the famous farm produce of the area. The luscious vegetables of this, the market gardening area of Ireland, feature large on his menus. Equally nurtured by this big hearted chef are the local millers who supply him with the stone flour for his delicious fresh brown bread and of course the farmhouse cheese- makers of Ireland who produce such mouth-watering cheeses. |
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A recent Review of the Redbank by Lucinda O’Sullivan, the Sunday Independent’s Food critic in her latest edition of “The Little Black Book of Great Places to Stay” comments Testimonials L O’Sullivan
Skerries
Skerries is a fishing village north of Dublin which is forever in my heart as I spent summers there as a child. It now all seems so simple and real. We would swim on the sandy shore of the south beach bet it rain or shine. I still remember being enveloped in a big soft towel and dried off on the beach. My mother would buy prawns from the fishermen while my father slipped into the Stoop your Head or Joe May’s for a pint and a half one, which is a colloquialism for a Pint of Guinness and a whiskey. Daddy would have a smile on his chops as Mother and I would drop the live prawns into the pot of boiling water for a whisker of a second, then take them out and eat them with salt.
Skerries at its heart still retain a wonderful untouched sense of the real Ireland for it is largely undiscovered by tourists. |
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