Mike Tweedie Brings His Michelin Star Food to You in Your Home as Part of the Chef Supper Club with Quality Ingredients and Local Suppliers at the Heart and Soul of this Adare Manor Menu
The chef supper club can now be experienced in homes across Cork, Limerick, and Galway, as well as Dublin
Executive Head Chef at Michelin star restaurant, The Oak Room at Adare Manor, Mike Tweedie will bring the taste of the West of Ireland to Dublin with a live demonstration from Damien Grey’s ‘Liath’ Restaurant in Blackrock for one night only on Saturday 9th October. Chef Tweedie’s menu will contain the best of his local suppliers as well some of his own ‘go to favourites’ for his ‘bring the restaurant home’ experience exclusively for the chef supper club.
Local produce and quality suppliers are an integral part of Mike’s menu. Mike’s passion for food and fine ingredients and the excellence and originality of his dishes have been the driving force throughout his rapidly rising career. The Oak Room won a Michelin star under Mike in 2019.
Speaking about his upcoming experience, Mike Tweedie said: “I am really looking forward to my night cooking at Liath. Preparing the dishes along with everyone online at home will be great fun and a first time for me to do a live stream like this one. The Chef Supper Club concept is something I’m excited to be part of and I’m delighted to have the opportunity to bring what we do in ‘The Oak Room’ at Adare Manor to people in the comfort of their own kitchens. It is great to be able to turn a spotlight on our wonderful suppliers and showcase their amazing products that we use every day in The Oak Room.”
Chef Tweedie and his fellow head chefs at Adare Manor recently covered almost 3,000km together on a road-trip tour of Ireland getting to know growers and farmers, going right to the source to try some of the country’s best produce for themselves. The all-island adventure was an essential step in building The Oak Room’s family of suppliers, and an inspiration for the simple but refined dishes on this menu. Notable suppliers include, Dooncastle Oysters, Wooden Pig Salami, Doonbeg Turbot and Crab, with each one adding another layer of nourishment and locally-sourced complexity to this exclusive menu. See the full menu for Chef Tweedie’s experience below:
Snacks: Dooncastle oyster teriyaki, cucumber relish, sesame, scallions
Galway goats cheese and wooden pig salami choux bun
Doonbeg Crab raviolo, citrus, basil, Thai spiced butter sauce
Starter: Day boat Turbot cooked on the bone, Bouillabaisse, caviar
Main: Dry aged duck, confit leg, vanilla, parsnip, cabbage, duck jus
Dessert: Monte blanc ‘2019’
the chef supper club pairs quality ingredients with high-production virtual experiences to recreate the atmosphere and thrill of luxury dining without ever leaving your home. Tickets for this event are on sale now starting at €150 for dinner for two.
Sommelier Cathryn Bell (winerover.ie) has selected two exquisite wines to complement this menu. This upgrade will really complete your ‘bring the restaurant home’ experience for just €75 more.
On her wine selection, Cathryn Bell said: “Mike’s menu is a dream from a wine pairing point of view – incredibly exciting and intricate, layers of flavour and components compiled to make an explosion of textures and flavours that literally unlock with each bite. Pairing to dishes that are constructed like this is the equivalent of playing your favourite songs through a really good sound system and getting to hear every bass line, riff and backing vocal in pure clarity! Outstanding wines for an outstanding menu, a truly technicolour experience!”
Experiences are available to purchase NOW and can be securely booked from the chef supper club website; thechefsupperclub.com. Delivery is currently only available in Dublin in the postal regions Dublin 1 to Dublin 24, with pick up from the chef supper club’s head-quarters in Blackrock, Co. Dublin. You can now also book delivery and pick up at either Cork city, Limerick city or Galway city centres pick-up points.
Do not place an order if you do not meet the delivery criteria and you are unable to pick up from these locations.
For further information, interviews with chefs, imagery etc., please contact Ann-Marie Sheehan T : 087 298 5569 or E : [email protected].
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