The Fairways Bar & Orchard Restaurant
“Mind-blowing stuff for a place in the middle of Tipperary”, was how one food-loving friend described Geoff and Joan's Fairway's Bar. What is mind-blowing is the ambition and hard work that Mr Jones brings to his restaurant and bar.
The hard work begins with the most careful sourcing of ingredients – fish from the wonderful Rene Cusack, Piemontese and Hereford beef from local farms; artisan cheeses from the county – abetted by the work of a kitchen team who create everything from scratch. The ambition is to be a destination where everyone – from tour groups to courting couples – can enjoy real food, served both in the bar and the restaurant. This ambition means that the menus are wide-ranging. So, a trip to the Fairways may be no more than a quick lunchtime stop for a bowl of soup and a sandwich, or a Saturday night special that begins with an amuse bouche and ends with one of their spectacular desserts.
Mr Jones is very adept at working unusual riffs on classic dishes – boiled egg with Parma ham and garlic pesto mayonnaise; chicken liver pate with tomato relish and beetroot tuile; chicken, leek and coriander casserole; black pudding Scotch egg; Hereford beef burger in a toasted blaa – but he also looks after an audience who want the classics played with a straight bat – rib eye with onion rings and stuffed tomato; beef Wellington; Slaney Valley lamb shank with white beans; mackerel with lemon beurre blanc; Dover sole with spinach and bacon lardons. Hard work is evident in every dish, everything is made from scratch, and this team are always pushing the envelope: they want to blow your mind.
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