Dooks Fine Foods
Richard Gleeson and Sally-Anne McFadden’s Dooks is a shining example of the new type of food food space popping up in rural Ireland. On the one hand, it’s a fine, modern café where you can eat supremely well during the day. But it’s also a space for Mr Gleeson to conduct cookery classes and demonstrations. It’s also a fine shop and traiteur. And, then, at weekends the chef gets to power up to offer dinner and show the sort of culinary flair that has made his name: carpaccio of brill with house ricotta; lamb with Swiss chard; beef tartare with Dooks croustade; pork with rhubarb slaw. Mr Glesson has learnt lessons from his time at Petersham Nurseries, on how to mix cutting-edge cooking with a community vibe, and Dooks perfectly expresses the new thing.
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