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Breda Murphy trained at the Ballymaloe Cookery School, became its youngest ever teacher, & went on to do a six-year stint as chef at The Inn at Whitewell. So it’s no surprise that the quality
of the food served in this odd spot (a brick-built suburban house hard by the railway bridge) is top notch. The busy kitchen delivers exceptional dishes based on seasonal ingredients – say
prosciutto-wrapped chicken & leek terrine with spiced pears, or goats’ cheese gnocchi with smoked bacon, wild mushrooms & sherry dressing. Puddings such as rhubarb & ginger crème brûlée
are spectacular. If that’s not enough, the place also sports a mouth-watering deli selling the best-looking pies for miles around & chilled meals to take home.
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