Untitled Document Home
Chef & Hotel Profile
Publisher's Page
Gift Guide
Travel Adventures
Epicurean Events
Health Minded
Spa Baby Secrets
Sips
Book Bites
Culinary Coup
Sense of Style
Kids Kaleidoscope
Tinsletown Tidbits
Wheels
Radio Show & Links
Contact Us


Thornton’s in the Fitzwilliam Hotel

Kevin Thornton is Center Stage in Dublin’s Finest Restaurant

by Bonnie Carroll

 

Thornton’s Two Michelin Star Restaurant is considered by ‘foodies’ to be home to the best chef in Ireland, Chef Kevin Thornton, where he prepares dishes that are brilliant in flavor and stunningly beautiful in presentation. His outstanding reputation is well earned, and his menu features signature dishes like roast suckling pig with poitin sauce. His career has provided him an opportunity to become renowned as a chef philosopher of Irish food, and his cooking features the distinctive flavors of local produce.

 

Thornton’s creative talent also includes food writing, teaching and photography. The walls of the restaurant dining room are covered with shots from his book “Food For Life”, which is filled with authentic signature recipes and photos taken by the multi-talented chef. He has also been featured on a bevy of television food shows.

 

The restaurant is located in the Fitzwilliam Hotel, a very chic luxurious design hotel located in the heart of the city, where guests enjoy the amenities of a property overlooking the calm of St. Stephen’s Green and the shopping delights of Grafton Street. Along with Thornton’s Restaurant, the hotel also houses Citron, a European style café, and the largest roof garden in Dublin, where large corporate and political parties are held.

 

Patrons may choose from a selection of menus which include an 8 course surprise menu devised for each table by Kevin or from the a la carte menu. The tasting menu is filled with a selection of 14 different courses, where 5, 8 or all 14 can be enjoyed. Luncheon menus start at forty-five euros. Ken Henry is the restaurant manager who oversees a skilled and dedicated staff who provides outstanding service. The wine list at Thornton’s is famous for it’s depth and fine selection from vineyards in Burgundy and Bordeaux, as well as upcoming stars from the New World.

 

For world traveling ‘foodies’ Thornton’s Restaurant will offer Master Classes beginning in March 2009. Guests wishing to learn how to recreate Kevin’s Michelin starred cuisine can study with the chef and his team in their kitfchen. The classes are designed for couples, who will prepare a gourmet lunch, and enjoy the labor of their work paired with select wines. Cost per couple including lunch is five hundred euros. For information or reservations please email: thorntonsrestaurant@eircom.net.

 

Restaurant hours: open Tuesday to Saturday from 6 p.m. to 10:30 p.m. and for lunch from Tuesday to Saturday from 12 noon to 2 p.m.

 

  

Fitzwilliam Dublin Hotel

St. Stephen’s Green

Dublin 2, Ireland

+353 1 478 7000

eng@fitzwilliamhotel.com

                                                                

 


                                                                

 

IRISH STEW from Kevin Thornton

Ingredients: Serves 4

1 lb. lamb shoulder, cut into cubes

4 large maris Piper potatoes (peeled and cut into four)

2 medium onions, roughly chopped

2 large carrots, cut into thick pieces

2 celery stalks (whites only, roughly chopped)

1 l stock

Small  knob of butter

Fresh parsley (roughly chopped)

2 bay leaves

Sprig of thyme

1 lamb bone, the larger the better

Salt and pepper

 

Before you start preheat the oven to 375F

 

Method:

1.Melt the butter in a pan over a fairly high temperature and fry the meat until it is sealed all over (should take about three to four minutes) then transfer the meat to the casserole dish.

2. Don’t wash the pan – fry the onions in it for about two minutes without allowing them to brown. Transfer them to the casserole dish also.

3. Pour half the stock into the same pan (again without washing it) and bring to the boil. Pour the boiled stock and the remaining stock over the meat and onions, add the bay leaves, the thyme and the lamb bone. Season with sea salt and pepper. Cover and put in the oven for one hour.

4. Remove the stew from the oven. Add the carrots and celery mixing them in well with the meat. Add the potatoes to the top without mixing them with the meat and vegetables. (You can either mash the potatoes into the juices on your plate later or else enjoy mopping the juices with a piece of fresh crusty bread.

5. Return the casserole dish to the oven and cook for a further 45 minutes or so, or until the potatoes are cooked.

6. Before serving, remove and discard the bone, thyme and bay leaves. Pour off the liquid into a jug and allow it to rest for a few minutes. This will bring the fat to the top and allow you to remove it by gently blotting the surface with kitchen paper. It may take a few goes to get all the fat away.

7. Return the liquid to the stew and mix the potatoes into the meat and vegetables. Add the parsley and cook in the oven for a further ten minutes.

8. Remove and serve in warm bowls.    

 


2008
March 08 | April 08 | May 08 | June 08 | July 08 | August 08 | September 08 | October 08 | November 08 | December 08 | January 09 | February 09 | March 09 | April 09 | May 09 | June 09 | July 09 | August 09 | September 09 | October 09 | November 09 | December 09 | January 10 | February 10 | March 10 | March | April 10 | May 10 | June 10 | July 10 | August 10 | September 10 | October 10 | November 10 | December 10 | January 11 | February 11 | March 11 | April 11 | May 11 | June 11 | July 11 | August 11 | September 11 | September | October 11 | November 11 | December 11 | January 12 | February 12 | March 12 | April 12 | May 12 | June 12 | July 12 | August 12 | September 12 | October 12 | November 12 | December 12 | January 13 | March 13 | February 13 | April 13 | May 13 | June 13 | July 13 | August 13 | September 13 | October 13 | November 13 | December 13 | January 14 | February 14 | March 14 | April 14 | May 14 | June 14 | July 14 | August 14 | September 14 | October 14 | November 14 | December 14 | January 15 | February 15 | March 15 | April 15 | May 15 | June 15 | July 15 | August 15 | September 15 | October 15 | November 15 | December 15 | January 16 | February 16 | March 16 | April 16 | May 16 | June 16 | July 16 | August 16 | September 16 | October 16 | November 16 | February 17 | December 16 | March 17 | January 17 | April 17 | February 08 | January 08

2007
December 07
| November 07 | October 07 | September 07 | August 07 | July 07 | June 07 | May 07
April 07
| March 07 | February 07 | January 07

2006
Dember 06
| November 06 | October 06 | September 06 | August 06 | July 06 | June 06 | May 06
April 06 | March 06 | February 06 | January 06

2005
December 05
| November 05 | October 05 | September 05 | August 05 | July 05 | June 05 | May 05
April 05 | March 05 | February 05 | January 05

© 2008 Bonnie Carroll, All Rights Reserved