We all like to know what we are eating these days, especially with so much imported food around!
Thank goodness our Head Chef Simon Williams is a zealot where provenance is concerned and is continually sourcing fresh produce that can be traced back to it's local roots, and preferably organic, ethical and sustainable.
Just because it's local (or Irish) doesn't of course mean it's necessarily good, so after repeated tastings the good stuff gets the nod!
We have been serving Velvet Cloud Sheep's Yoghurt (from Claremorris, Co. Mayo) for ages and have just listed their lovely Velvet Cloud Rockfield Cheese -a pasteurised semi-hard sheep's cheese.
It's now served as part of our cheese selection - think a creamier style of Manchego!
As there are no pig farms in Foxrock, our pork products come from Andarl Farm , Co. Mayo - the winner of The Good Pig Award 2017 no less (awarded by Compassion In World Farming)! Ethical Free-range farming is the modus operandi here!
Our Honey- served in all our House dressings, our honey baked ham, in our ‘honey & hazelnut dressing’ on our goat’s cheese salad and served it with our cheese plates, porridge & fruit salad - is from
Wicklow Bees & Honey, and hand harvested by Terry!
Our Salad Leaves etc come from Gold River Farm in Aughrim
Ballymakenny Farm in Louth supplies our potatoes and (when in season) vegetables such as Purple Sprouting Broccoli, Frivole, Tender Stem Broccoli and Sweet Stem Cauliflower.
Our Garlic and Scapes also come from Louth -Drummond House.
While not always on our Menus, our Lamb comes from top-rated Achill Mountain Lamb
The list goes on......
And of course our Pâté is home-made (the chicken livers are also Irish!) - not in any old home but in our own Kitchen! Likewise our Kimchi and all sauces and dressings.
*locally - well, what is local? As we are based in Dublin and require a regular supply of fresh quality produce, we do have to source elsewhere in the country!