The Imperial Hotel Appoints Jerome Joyce As Executive Head Chef
The Imperial Hotel is pleased to announce the appointment of Chef Jerome Joyce as the new Executive Head Chef at the Flynn family owned hotel.
Cork man Jerome takes great pride in delivering exceptional customer experiences at the city centre hotel, and has created a new A La Carte menu which has just been launched in the hotel’s Pembroke Restaurant, where diners can expect to enjoy culinary delights such as BBQ wild boar with a barbeque glaze, served with crackling popcorn, mini poached apple and Jack McCarthy black pudding; West Cork duck breast served with Brussel sprouts, smoked bacon, duck fat roast potato, and blackberry gel broad beans; or beef short rib with chantaney carrots, star anise braised red cabbage, and jus lie, to name a few dishes.
The new menu features locally sourced produce and Jerome explains that living and working in Cork as a chef has a distinct advantage in so far as “there is a myriad of local suppliers from farmhouse and cottage industry, right up to large production, from where you can draw inspiration for new dishes and menus.”
In creating the new A La Carte menu, Jerome worked very closely with the Imperial’s suppliers so that both developed a mutually beneficial working relationship, as the produce they supply is the “key ingredient to making magic happen in the kitchen!”
Jerome graduated from Cork Institute of Technology in 1998 with a degree in culinary arts, and also trained in advance larder and pastry. He previously worked as a Head Chef in many Cork establishments including the Rochestown Park Hotel and The Kingsley Hotel. He was also involved in the opening of the Clayton Hotel Cork City, known then by its former guise The Clarion Hotel.
The new A La Carte menu at The Pembroke Restaurant in the Imperial Hotel is served from 5.30pm to 10.00pm, Tuesday to Saturday, and 5.30pm to 9.30pm Sunday and Monday. For reservations call 021 4274040.