Head Chef Philip Hughes has just wrapped his first summer at The Old Orchard Inn, where he transformed the menu with choices ranging from Asian-infused starters to classic Irish mains, plant-based options, and decadent meat dishes.
The piece de resistance was undoubtedly the weekly rotisserie roast in the garden, where locals enjoyed generous plates of slow-roasted pig served with lots of tasty sides.
Fresh from this sizzling success, he says, “I’ve always believed great food should evoke both comfort and curiosity so I’ve designed dishes that surprise the palate yet feel like a homecoming with ingredients we all know and love.”
A look at the menu bears witness to this philosophy, from breakfast featuring their signature grill with all the trimmings, a nice selection of poached egg dishes and Shakshuka, to lunchtime fare with a wide variety of sandwiches, burgers and salads. The dinner menu is similarly varied, with Fish and Chips, Lasagne, Vietnamese Chicken Salad, and Saffron Risotto.
We were particularly taken by the Dublin Smokies, crammed with Smoked Cod, Coley, Haddock and Tiger Prawns, Gratinated Bisque Chowder and Rustic Ciabatta.
You could do worse than spend Autumn in the Orchard.
