Dooks Fine Foods
Richard Gleeson is a meticulous chef. It takes an entire page of the Dooks menu just to lay out the list of County Tipperary suppliers from whom he sources his fish, meat, fruit and veg and, if you were one of those suppliers, you would be a happy camper to see just what Gleeson does with his raw materials. For here is a guy who makes a lunchtime sausage roll that involves pork, fennel, marmalade and rosemary, in his own ruff puff pastry, and people, it is worth the detour to little Fethard just for this alone. Each dish constitutes a masterclass: the buttermilk chicken with parsley mayonnaise and pickled beetroot; the lamb and lovage burger with mint yogurt; the coffee and walnut financier. Virtuosic skills and deft judgement serve Richard Gleeson’s ingredients well, and it all makes for pristine eating.
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