One of Ireland’s Top Chefs Kicks Off Residency in West Cork Today
Glebe Gardens in breath-taking Baltimore, West Cork, is a dining destination for your bucket list in general, a hidden gem showcasing the finest local produce in this bountiful food region. If you weren’t already tempted, today one of Ireland’s most celebrated chefs, Rob Krawczyk, takes to the kitchen for an exclusive eight week residency at Glebe Gardens.
From Tuesday 18th July, West Cork native Rob will bring his unique, contemporary cuisine to this stunning venue, with a seven to nine course tasting menu offered from 7pm Tuesday to Saturday each week, with an intimate 30 covers each night. The menu will change regularly to reflect what is available in the gardens and locally, with all seafood landed off small day boats fishing just a stone’s throw from the restaurant.
Rob’s philosophy is to present ingredients as close as possible to their natural state, providing an honest encounter between producer, chef and guest – “I want my food to represent nature and it inspires hugely, if I see something in nature, like Autumn leaves, I try to depict that in food, with colours and textures and make it look similar so you are more involved. It’s not a plate of food that you’re just eating, it’s the season and the senses”, he explains.
Named RAI Best Chef in Leinster in 2015 and 2016 for his previous work in Brabazon Restaurant at five star Tankardstown House in County Meath and having manned the kitchen in internationally acclaimed Chez Panisse and worked with Michelin starred chef Martijn Kajuiter at the Cliff House in Ardmore and Richard Corrigan, Krawczyk has many strings to his bow in the kitchen.
Few people understand the primacy of the producer as clearly as Rob, a by-product of having artisan producing in his blood. He counts the art of hand-crafting charcuterie among his many culinary talents, inspired by his father Frank, who began his curing career 20 years ago in West Cork and is highly respected in the food community.
Rob’s own coppa, lardo and salami will make an appearance on the residency menu, along side snacks like bread with cultured seaweed butter and whipped goats cheese with marigold. The menu for week one will include creations such as Hay Smoked Duck with Yeast Cauliflower, Onion and Nasturtium and Set Goats Yoghurt with Meadow Sweet and Olive Oil.
On the goal behind this exciting new venture, Rob says “I just want to use and showcase the amazing produce that is available in West Cork, do very little to it and just have a bit of fun. I’m going to keep the presentation organic and clean using textures and colours and most importantly make it taste great!”
This stunning tasting menu will be priced at €50 per person and tables can be booked by calling +353 (0) 28 20579 or emailing firstname.lastname@example.org. For more information visit www.glebegardens.com.