My dinners always start by walking the fields the month prior with the farm staff to see what is in season and what will be ready at the time of the dinner itself. Those walks are the beginning of inspiration for the dinner. On one such walk, we looked ahead for the bread for the event and decided to start our own bread starter out in the fields, feed it up till the event so even the bread had the energy of the farm.
In my world cooking travels, I worked in my youth with some of the brightest stars of the culinary world in France. They were passionate about “Cuisine du Terroir”, where they took the modern cooking techniques and married them with true local ingredients and the history of the area. I still work like this to this day and we have always embraced the foods and cooking of the indigenous peoples of the region with the ingredients of the land , down to the salt from our closest open blue water.
– Chef Paddy Glennon
