Bord Bia has announced Mad Fish at Cronin’s Pub, Crosshaven, Co Cork as the Just Ask! Restaurant of the Month for July. The Just Ask! Campaign encourages diners to look for information on where the food on their plates comes from when eating out and the monthly award is given to restaurants that demonstrate best practice in providing customers with this information.
Cronin’s has been a popular food destination for many years thanks to Sean Cronin and his Dutch wife, Thecla. Sean and Thecla’s children Denis and Joleen are also involved in the business and in 2009 Denis launched the Mad Fish restaurant. Together with his partner Caroline Burgess, Denis has transformed the traditional pub kitchen into the ‘The Mad Fish Kitchen’.
Tom Durcan Butchers of the English Market, Cork, supply lamb, beef and pork; poultry is sourced from O’Sullivan’s Poultry, also of the English Market. Seafood suppliers include Ballycotton Seafood, Midleton and The Good Fish Shop, Carrigaline. Haven Shellfish and Shellfish de la Mer supply a range of shellfish and locally-caught shrimp and lobsters are supplied by Crosshaven and Kinsale fishermen Emmett and Dermot Cunningham. Fresh fruit and vegetables are supplied by Southern Fruit, Lehenaghmore and Clona Dairies in Clonakilty supply dairy.
Recent research from Bord Bia has revealed that supporting local businesses is a key consideration for members of the public when eating out, with over two thirds (69%) of the population rating ‘the use of Irish/local produce’ as important when going out for a meal.
Speaking about the restaurant’s sourcing policy, Head Chef, Denis Cronin, said “We take great pride in providing wholesome, sustainable, hearty food and great service. Our recipes are prepared on the premises using only the finest ingredients that are sourced locally by our trusted suppliers with whom we are proud to be associated.”
The Just Ask campaign was originally launched by Bord Bia in 2009 and has been embraced by the restaurant trade since then. The Just Ask! Restaurant of the Month is selected by trusted Food Writer Georgina Campbell, in agreement with Bord Bia each month. It rewards eateries around the country that have demonstrated a commitment to transparency with regard to the sourcing of the ingredients used in their restaurant.
“Denis has the advantage of learning from his mum as well as training at Ballymaloe Cookery School,” says Georgina Campbell. “It’s no wonder that everything offered here is a simply delicious celebration of the best seasonal local ingredients.”