Behind every great success story, there are the people who power the enterprise forward. Scroll back to the glory days of the Avoca group, when it was experiencing exponential growth under the stewardship of Simon Pratt, and behind-the-scenes you will find dynamic chefs like Eimer Rainsford, the owner of Honey Truffle, and one of the leading lights in Avoca’s rise to superstar status.
Before opening Honey Truffle, Eimer ran her cookery school – PinkGinger – and before she went to the Ballymaloe School she worked in banking. Eimer, thereby, covers all the bases, and it shows in Honey Truffle, one of those bright enterprises that blooms with confident, understated expertise and attention to detail.
What makes Eimer’s food special is the vibrancy and immediacy of the flavours, and the gleeful sense of colour that runs rampant through her work. Indeed, the muted colours of the room only go to emphasise the colourful nature of their salads and baking. But there is more than just good cooking here: there is integrity and a sense of purpose to the way the team approach the whole business of food, and they adapt to their customers needs – their aim is to take away stress, offer dietary solutions and – most of all – to treat those who come through the doors.
At Honey Truffle, they manage to make your meal meaningful. This is more than just sandwiches and salads, coffees and combos - what you’re getting when you come and eat here is a deep-rooted culinary philosophy, and participation in a hopeful way of living. Honey Truffle food is exactly as their sandwich menu reads - ‘packed with goodness’.
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