Summer is in full swing here at Glovers Alley as we enjoy the warmer weather and influx of beautiful summer ingredients into our kitchen.
While we will be taking a little summer break – closing after dinner service on Saturday the 3rd of August and reopening for dinner on Tuesday the 20th of August – we have some exciting things happening this month that you don’t want to miss out on…
An Evening of Fine Wine And Food at the Rhône Valley Wine Pairing Dinner
Glovers Alley is hosting an intimate wine pairing dinner to showcase some unique wines from the Rhône Valley region on Wednesday the 24th of July.
The evening will begin at 6:30pm with welcome drinks and canapés, followed by a Five Course Tasting Menu featuring beautiful seasonal dishes created by Andy McFadden, and accompanying wines which have been carefully selected by Jean Baptiste Letinois of Caubet Wine.
The evening will allow diners to experience wines from both long-standing and exciting new winemakers such as Famille De Boel France, Natacha Chave of Domaine Aléofane, Patrick Bonnefond and Christophe Bonnefond of Domaine Bonnefond, and Graeme and Julie Bott of Domaine Bott.
Tickets for the event are priced at €120 per person. Spaces are limited and available on a first come first served basis. For reservations please call Laura Becker, Reservations Manager, on (01) 244 0733 or email info@clon.gloversalley.ie
Experience a Taste Of Summer with our New ‘Surprise’ Summer Menu
Andy and his kitchen team have been inspired by the abundance of seasonal produce available throughout the summer months to create a special ‘Surprise’ Summer Menu. The menu will change daily depending on which fresh, local ingredients arrive into the Glovers Alley kitchen that morning, resulting in unique dishes which showcase the best summer flavours with a light, elegant touch.
The cost of the four course ‘Surprise’ Summer Menu is €65 per person or €115 with wine pairings, and is available from the 2nd of July until the 31st of August.
Enjoy your Summer Evenings in Style with our Pre-Theatre Menu
If you’re heading to the theatre this summer and looking for somewhere stylish and comfortable to dine before the big show, or just looking to experience Andy’s signature style of refined, modern cooking at a fantastic price, then check out our Pre-Theatre Menu which is available on Tuesday to Saturday evenings from 6pm – 6:45pm.
The Pre-Theatre Menu consists of a choice of three starters, three main courses and two dessert options and costs €35 for two courses or €45 for three courses. And for a little added treat we’re offering a complimentary glass of Prosecco and free parking until 11pm in The Fitzwilliam Hotel to all Pre-Theatre diners during July.
Recipe: Killahora Orchards Rare Apple Ice Wine Granita, Sheep’s Yogurt Mousse, Honey and Lime
To bring a taste of Glovers Alley into your own home, Andy has decided to share one of his much-loved Glovers Alley recipes with you in each month’s newsletter. This month you can recreate a delicious and light dish, perfect for the summer months: Andy’s Killahora Orchards Rare Apple Ice Wine Granita, Sheep’s Yogurt Mousse, Honey and Lime
This dish was created exclusively for the Irish Food Writers’ Guild Awards 2019 and enjoyed by some of the biggest names in Irish food.
Serves 4
Ingredients
For the granita:
200g caster sugar
100ml lemon juice
100ml water
800g Killahora Orchards Rare Apple Ice Wine
For the sheep’s yogurt mousse:
6 gelatine leaves
500g sheep’s yogurt
130g caster sugar
500g cream
To serve:
Irish honey
zest of 1 lime
Method
- To make the yogurt mousse, bloom the gelatine in a bowl of cold water.
- In a separate bowl, whisk together the yogurt and sugar.
- Lightly whip 400g of the cream and boil the remaining 100g of cream (weigh the cream instead of measuring it by volume).
- Dissolve the gelatine in the boiled cream, then pour onto the yogurt. Fold in the whipped cream and allow to set in the fridge.
- To make the granita, place the sugar, lemon juice and water in a pan and heat just until the sugar dissolves. Add the apple ice wine and warm until the mix comes together.
- Pour into a baking tray or large plastic container, and place in the freezer for about 30 minutes, until it’s becoming icy around the edges.
- Stir with a fork and place back in the freezer for another 90 minutes, stirring it every 20 or 30 minutes with a fork to scrape the granita into icy crystals, until the granita is completely frozen. This can be made a day ahead and kept tightly covered in the freezer.
- To serve, pipe the yogurt mousse into the centre of a serving bowl. Drizzle the honey over the top. Spoon the granita on top and finish with freshly grated lime zest.
