Dillons of Timoleague
There are two chefs to be discovered in Richard Milnes, of Dillon’s Restaurant in little Timoleague, in West Cork. One is Richard Milnes, Modernist. This guy likes to throw curve balls at everything he gets his hands on: he cooks celeriac, as a steak. Then there is Richard Milnes, Classicist. This dude makes a dish of pork belly with lentils as if he had learnt it straight from Fernand Point back in the ‘50’s. He will send out a black Angus sirloin with garlic butter as if we were still in the days of Escoffier, and serve mashed potatoes in the style of that old Cordon Bleu classic: duchesse potatoes. Happily, these two talents combine to produce some of the best cooking in West Cork, while Antje Gesche runs the room with unflappable charm.
More along the Cork coast
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