Life Food & Drink

Saturday 23 August 2014

A feast of our finest food adds flavour to St Patrick's Day

Published 17/03/2014 | 02:30

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WE LOVE an excuse at The Pleasure List to enjoy the best of Irish food. So our ears pricked up when we heard The Marker Hotel on Grand Canal Square, Dublin, is celebrating Irish cuisine this month in honour of St Patrick's Day.

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A mouth-watering menu made with produce from across the country is on offer until Saturday, March 22. Executive chef Gareth Mullins is behind the bespoke 'March Celebration of Irish Food', in the hotel's Brasserie. The starters include nose-to-tail pork terrine, Dublin Bay prawns and Liscannor Bay crab gumbo. Main courses include dry-aged rib eye steak.

Many of the drinks are Irish, such as McGraths ale and Orpens cider, handcrafted pure pressed 100 per cent Irish apple cider. Irish wine would be pushing it but, in fairness to The Marker, they've come up with one with an Irish connection, Clonakilla Wine. Its owner, John Kirk, named the Australian Shiraz after his grandfather's Co Clare farm.

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