Perfect meals are rare things, but Matt Strefford is one of those chefs who can do perfect. His cooking, in the elegant luxury of Moy House, on a seaside cliff edge just outside Lahinch, is helped enormously by the fact that he rears his own animals, and grows his own vegetables with his gardener, Sarah Noonan. His own technical prowess, then, brings home the bacon, big time, with each detail of each dish seemingly magnified: the coriander fresh from the polytunnel which animates hake poached in coconut milk; the mineral richness of fried sage with pumpkin agnolotti – he’s a particularly fine pasta cook; the astounding texture of bell pork from his own animals; a textbook lemon tart. Breakfast is one of the best in the country, and we would happily walk to Lahinch just for those homemade pork sausages. Perfect.
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