Dooks Fine Foods, Fethard, Co. Tipperary has been awarded Just Ask Restaurant of the Month for November.
The Just Ask Restaurant of the Month rewards eateries across Ireland that exhibit best practices in showing transparency in the sourcing of the food on their menus.
Patron Chef Richard Gleeson uses his menu to introduce the sourcing philosophy at Dooks: "We serve healthy, colourful and flavourful foods, all prepared on site from predominantly locally sourced, indigenous, seasonal produce. We are committed to maximising the flavour potential of Irish seasonal ingredients."
According to Richard: "Our beef, chicken and lamb is supplied by O’Dwyers Butchers in Killenaule, Co. Tipperary and Crowe’s Farm supply us with their award winning pork. We also use black and white pudding from The Butcher’s Daughter range in Cashel. Fresh fish and seafood is supplied by both Seatrade in Dunmore East, Co. Waterford and Daly’s in Co. Kerry. Our organic vegetables are supplied by Annie’s Farm in Cashel and we source a selection of garden produce from local gardens, including that of my own family home, in Fethard and Cashel. Free and pasture range eggs come from Emly Eggs in Oola, Co. Limerick and Magner’s Farm in Fethard.
"We are really fortunate to be neighbouring the famous Cashel Farmhouse Cheeses. I love using Cashel Blue and their Shepherds Store Cheese. There’s such a long list of amazing food producers that we love working with including O’Meara’s Slievenamon Honey; Gubbeen Smokehouse, Killenure Dexter and Irish Piedmontese charcuterie products; Kilbeggan Organic Oats; Ballyhoura Mushrooms' wonderful array of cooking products; our Le Caveau Wines (Kilkenny); our Coffee Culture Kibele coffee, roasted in Birdhill; all of the Traas Apple Farms wonderful offering; Kells Wholemeal Flours in Bennetsbridge and so many others."
Dooks also hosts regular cookery demonstrations offering insights into sourcing and cooking with Irish seasonal produce.