Deasy’s Harbour Bar
When you eat Caitlin Ruth’s cooking, you find yourself arguing that all chefs should be self-taught. Close the colleges! Cease the Culinary Arts! If Caitlin Ruth can cook like this, who needs cook school!
The impact of not being professionally taught is two-fold. Firstly, Ms Ruth’s culinary imagination knows no bounds: she will put French duck rillettes with Korean fermented dill pickle, or turbot with sea spinach and black garlic, and she will make it work. Secondly, she is more attuned to the seasons than any other chef, so the daily menu allows her to tell the story of what at its best: beetroot tartare with wild garlic pickle and smoked egg yolk; asparagus with pecan crackers; brill with radishes; hake with chicory and seaweed pecan butter. The views from the bar out across the bay at Ring are – almost – as good as the food.
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