Dillons of Timoleague
Richard Milnes covers all the bases. In Dillon’s he is cook, baker, grower and forager, originating, cooking and completing every plate that is then served in the restaurant by his partner, Valeria. The result is a cuisine that is vivid, unmediated and immediate, the pure drop of West Cork flavours delivered by one of the most gifted chefs in the region. Produce from the garden counterpoints main ingredients – runner beans with feta; homegrown tomatoes with mackerel; asparagus with lamb’s liver; pea purée with hake; foraged elderberries with duck breast; home-grown lemon in a grappa pannacota – and the result is simply glorious eating, dishes packed with succulent and sweet flavours. The room is sweetly informal and welcoming.
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More along the Cork coast
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