Pat Nolan Blog

Book your Ballymore Inn Book

We were feeling adventurous, so we tried the Cumin Spiced Chicken and lo, we were delighted with the resultant repast.

So it’s fairly full marks to Cooking at The Ballymore Inn, the Ballymore Ustace pub and restaurant host Georgina O’Sullivan’s first venture into publishing.

And we can easliy agree with Sunday Telegraph Food Writer Diana Henry when she comments on this maiden voyage from The Ballymore Inn proprietor that, “I have long wished The Ballymore Inn was just around the corner from me”.

But it’s not – and neither is it near or accessible to us. So, we can only cuncur with Diana when she adds, “Now I have the next best thing”.

The beautifully-produced Cooking at The Ballymore Inn celebrates 20 years in business in Ballymomre Eustace, County Kildare and is a practical compendium of Georgina’s cooking secrets, techniques and recipes in one accessible collection that runs the gamut from barbecues and brunches to classic Christmas ideas and dishes.

Through her work with the Irish Meat Board and in Bord Bia’s Food centre (and over the last 20 years in her own kitchen at The Ballymore Inn working with husband Barry), Georgina’s cooking combines simplicity with a defining sense of authority, reflecting her career both as a professional chef running one of the busiest restaurants in Ireland and her work creating many ingredient-led recipes for Bord Bia.

She studied cookery in Dublin, Switzerand and London before beginning her career with the Irish Meat Board.

In her role as Home Market Manager with Bord Bia, she ran the Cookery Centre there and was responsible for the hugely infuential Good Food Cookbook series and the Good Food Recipe Collection.

Long before it was fashionable Georgina stressed the necessity to source superb Irish ingredients in order to create the best modern irish food.

And after preparing and cooking Cumin Spiced Chicken from the book itself, we should know; it’s easy to follow and fairly foolproof (we should know).

This book shows a breadth of tips and techniques that led Diana Henry to remark, “Gerogina takes inspiration from everywhere – there’s Moroccan lamb couscous, Thai fish broth with coconut milk and Beef and Wild Mushrooms in Guinness – and she’s true to the roots of all these dishes”.

Put simply, this book is testament to the fact that a rural pub with practically no passing footfall can make itself a destination venue employing 50 people – and even go on to publish a book of recipes to boot!

Priced €20, the book is available from www.ballymoreinn.com.

Georgina O’Sullivan’s Cooking at The Ballymore Inn - testament to the fact that a rural pub with practically no passing footfall can make itself a destination venue employing 50 people.

Georgina O’Sullivan’s Cooking at The Ballymore Inn – testament to the fact that a rural pub with practically no passing footfall can make itself a destination venue employing 50 people.

 

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