As part of the Balloo Inns series of ‘Cooking the Seasons’ through 2016, Tom Kitchin (The Kitchin) and Danny Millar (Balloo House/Poachers Pocket) visited County Down this month. Tom was over to develop and direct the cooking of a tasting menu of 5 courses that contained ingredients of the season such as langoustines, rhubarb, beetroot, ad of course Finnebrogue Venison! Tom was really keen to see the deer, from which the venison was sourced, but also had a wee glimpse of the factory from our fabulous walkway and was very impressed by the scale of the business and how it has grown since 1995! Check out Tom’s book: From Nature to Plate, A Seasonal Journey.
From left to right: Michaela Kitchen, Tom Kitchen, Denis Lynn, Danny Millar and Jo Discombe.
