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.
More along the Cork coast
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