Stock Kitchen & Bar
Danny Millar is one of the great Irish chefs, the guy who directly advances the metier of Paul Rankin and the late Robbie Millar, the heir to a cooking style that is both agrestic and serene. He can raise a dish of crubeens with green sauce to A-list status, and make an Armagh apple crumble that is worth the trip to the St.George’s market all on its own. His experience has led him to plate less, in order to heighten the impact of Peter Hannan’s pichana steak, or John Dory with roasted vegetables, so the flavours are plosive and delighting. Millar sources his dish from the market downstairs, so the whole fish of the day is a smart choice, but in truth his culinary judgement is so unerring that everything is good: Killough oysters with apple cider dressing; Ballyhornan scallops with Hegarty’s cheddar; Young Buck cheese with fruit soda. Stock Kitchen & Bar shows one of the best cooks, at his best.
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