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Publisher

Technological University Dublin

Description

"Did you have the spuds?" Regulars at Pilgrim's are evangelical about Mark Jennings's oak-smoked potatoes, with good reason. These bad boys are smoked and roasted, crushed open and then finished in a deep-fryer before being tossed in a balsamic glaze. Jennings and his partner, Sarah-Jane Pearce, opened their relaxed dining room in 2015 with a focus on the foraged, local and seasonal. The list of local suppliers displayed on the back of the menu is actually longer than the short but perfectly formed list of dishes, which changes constantly. Make the pilgrimage to Rosscarbery to experience this cooking in this space. It'll be good for your soul.

Publication Date

2020

City

Co Cork, Ireland

Keywords

Restaurant, Cork, Ireland, Gastronomy

Disciplines

Food Studies

Pilgrim's Restaurant Menu 2020


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Food Studies Commons

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