Lennon's @ VISUAL
It is a truth, universally acknowledged, that Lennon’s has always been cool.
Ross Byrne and his crew are masters of the art of hospitality. Always ahead of the curve, they seem to know instinctively what we would like to eat and – even in pandemic circumstances – how we would like to eat it. Their menus are masterly things, not so much written and cooked, as composed and created. Who doesn’t want fragrant haddock and red tail prawns with coconut, lemongrass, kaffir lime and sugarsnap peas? Who wouldn’t do anything for another piece of aubergine, sweet potato and Puy lentil moussaka, with an oregano and feta crumb.
Indeed, that dish alone shows the magic the team can work. Lennon's take the standard idea of moussaka – aubergine, potato, courgette, cheesy sauce – and rework it with a whole new panoply of ingredients. It’s appropriate that Lennon’s is housed in an Arts Centre, because their work amounts to a radical reworking of the standard idiom: they are cubists and post-modernists, setting fire to the past with wild new imaginations.
And in doing all of this superb work, Ross and the team provide a truly invaluable service to Carlow, and have done so for two decades. Lennon’s are masters of the art, and masters of the art form.
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