Ferrit & Lee has been awarded Just Ask Restaurant of the Month for March.
The Just Ask Restaurant of the Month award recognises eateries across Ireland that exhibit best practices in showing transparency in the sourcing of the food on their menus.
Owned by Pat Ferriter and Stephen Lee, the cooking style at Ferrit & Lee is broadly modern Irish with some international influences, but the ingredients are specifically local - including seafood from Ballycotton and meats from local farms - and all suppliers are credited.
“We enjoy serving food produced in our region to our local and visiting customers,” say Pat and Stephen, who state that all beef and lamb is sourced from East Cork farms, and they credit two butchers - Crowley’s Craft Butchers, Midleton and O’Brien Butchers, Carrigtwohill - as well as The Chicken Inn at the Old English Market and East Ferry Farm, near Midleton, who supply their poultry and duck.
While East Cork is famous for its meats; seafood from Ballycotton harbour - supplied by Ballycotton Seafoods and Richard Guerin of Ballycotton - is also a major draw for diners. Every plate is also enhanced by vegetables from Co. Cork’s farmland, supplied by The Village Greengrocer at Castlemartyr and Horizon Farms, Kinsale. Eggs too are credited, to Midleton Eggs, from nearby Ballinacurra; as is Ardsallagh Goat’s Cheese from Carrigtwohill.
In addition to its wine menu, Ferrit & Lee stocks local beers and ciders such as Stonewell Cider from Kinsale, and Eight Degrees beers from Mitchelstown.