Greenes Restaurant in Cork city is hosting a special wild ingredient led dinner on Wednesday 26th April, headed up by chefs Bryan McCarthy of Greenes and Eric Kavanagh of Cahernane House Hotel.
The Four Hands Dinner will comprise of a six course menu as a celebration of wild food with stand-out dishes of venison and local, foraged ingredients.
Bryan McCarthy said: “Eric is one of Ireland’s best game chefs and myself and the team at Greenes are delighted to be working alongside someone so renowned for their game cookery. The menu’s focus is on wild, foraged ingredients, offering something unique for our diners and allowing us to showcase our combined passion for this type of food.”
There will also be a Spring season edition of this collaboration, where the roles are reversed and Bryan will be joining Eric in the Cahernane House kitchen on the 2nd of April.
Eric Kavanagh said: “I have known Bryan for many years and it’s a wonderful opportunity for me to go back to my Cork roots and work with the talented team in Greenes. Bryan has always been innovative in his work and I know our combined styles will make for two very special evenings for our guests in both Cork and Killarney.”
The wild ingredient dinner at Greenes will cost €59 per person for six courses, including a drink reception kicking off at 6:30pm. Dinner and accommodation in Greenes’ sister venue, Hotel Isaacs, can be booked at a cost of €258 for two people sharing.
Those who want to experience the best of both culinary experiences – one in Cork city and one in the Kerry countryside – can also book the Spring Four Hands Dinner at Cahernane House for the same price – €59 per person for dinner only, and €258 for dinner and accommodation for two people sharing.
Reservations can be made for both venues at www.greenesrestaurant.com or by phone at 021 455 2279.