A Thoughtful and Tempting Menu – Grooms at the Ranch at Home Review
Grooms at The Ranch, based in Monasterevin, Co Kildare was just on the cusp of welcoming their first diners approximately one year ago. We all know what happened then, so needless to say everything was put on hold.
The Ranch, previously known as ‘Groom’s Cottage’, commissioned in 1882 by Henry Moore, 3rd Marquess and 8th Earl of Drogheda, for the head groom of his estate is an absolutely stunning building and is the perfect setting for intimate private dinner parties, which is exactly how the current owners envision it.
Purchased in 2019 by Audrey and Sean Tyrell, the vision to entertain and share their beautiful home was always to the fore. Audrey has a huge passion for food and after eating in JP McMahon’s Michelin starred restaurant, Aniar in 2015, Audrey who had long been a great admirer of JP’s style of cooking decided to enroll on his six-week complete Irish cookery course. Audrey gained a wealth of knowledge and skill to share with patrons of Grooms at The Ranch.
Thankfully, with reopening now firmly in sight Audrey is back in the kitchen and offering a delicious menu for takeaway. The three course meal box is priced at €60.00 for two people and is available for collection every Friday and Saturday
Very much looking forward to that elusive cooking free evening of the week, we were more than excited to see what treats were in store. The scent of freshly baked bread wafting from the box roused a serious appetite. Chicken Liver Parfait, Red Onion Marmalade, Fresh Breads and Homemade Chive Butter, this is the sort of start to a meal that we really enjoy.
Silky smooth chicken liver parfait, smeared atop fresh bread, each bite an unctuous delight.
A rich comforting main course of Beef Cheek Ragu, served on Parmigiano Reggiano and Chive Mash with Gremolata. This dish just needed a gentle reheat to bring it back to its best. Meltingly tender meat in a thick, luscious, gravy like sauce. Perfectly accompanied by Parmigiano Reggiano and Chive Mash, utterly divine.
To finish, a little pot of sweet perfection. Tres Leche Cake with Raspberry Sauce, and Fresh Raspberries, Whipped Cream, Mini Meringue’s and White Chocolate Flowers. Each mouthful a symphony of flavours and texture. Audrey hand makes all the little chocolates included in the dessert, the petit fours and, wait for it, there is even homemade Irish Cream on offer and it is sensational.
There is heart and soul in the fantastic food offering from Grooms at The Ranch that translates throughout each course. This is food that has been created with thought and consideration for flavour and texture.
Wine pairings have been expertly chosen by Jean Smullen, WSET Dip, who has been working in the wine business in Ireland for over 27 years. List available upon enquiry at Grooms at The Ranch
WRITTEN BY KEITH MAHON & OLIVIA BYRNE