Dillons of Timoleague
Although his cooking and plating skills give the food in Dillon’s the patina of sophisticated slickness, what you are most likely to remember after dinner is just how sustaining Richard Milnes’ cooking is. Yes, he has all the technical skills you would expect of someone with a spell at The Fat Duck on his CV, but Milnes is, at heart, a countryman, a guy who likes to grow a lot of his own ingredients, a chef who brings the ruddiness of the garden and polytunnel to the plate, best seen in dishes like terrine of ox tongue, or pigeon with polenta, or his superlative beef tartare with pickled cauliflower. The dishes are pretty but, above all, the flavours are powerful, and Dillon’s is a pivotal West Cork destination.
NEW! Ireland the Best 100 Places
Hardback, out October 2019
John and Sally McKenna have selected 100 extraordinary Places throughout Ireland that epitomize what is unique and entrancing about the beautiful island of Ireland.
More along the Cork coast
Megabites Sign Up Here!
Sign up for our Megabites Newsletter, a blog which brings you all the latest contemporary news of the best food and food people in Ireland, including all that’s new on the Wild Atlantic Way.