Join us for an evening of spring cooking with Tony Carty, Executive Head Chef at the 4-Star Ferrycarrig Hotel.
Tony will demonstrate, using the latest 6th Sense Whirlpool ovens, a mouth-watering selection of spring tapas including:
Tea Smoked Trout, Asparagus and Poached Egg Bruschetta, Bacon & Shallot Frittata and Mint & Pea Soup.
Following that, his main courses will include Asian Spiced Haddock with Biriyani Rice & Tzatziki and a Slow Roast Shoulder of Lamb Kebab. And for dessert, a Rhubarb Yoghurt Panna Cotta!
Tempted? The demo is complimentary and starts at 7pm on Thursday, April 14th. Booking is essential so to book your place, please email firstname.lastname@example.org or call 053-9170500.