Restaurant Lady Anne
Keith Boyle has found his focus in Castlecomer’s lushly restored Creamery House. Where the chef struggled to maintain his culinary identity in the vast space of Waterford’s Bay Tree Bistro, in the Lady Anne he has once again located the laser-like attention to detail that characterises his cooking. Having simple, two-choice menus helps the kitchen to concentrate on what they do best, fashioning intense, Faberge-jewel-like set pieces which are both beautiful to admire and, more importantly, satisfying to eat. Right from the exceptional bread course with hand churned butters through to the intricate petits fours, the kitchen never drops the ball, and don’t miss the parker house rolls stuffed with smoked sausage. Good value for such intricate cooking.
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