Based on the Irish tradition of the Meitheal, which is gaelic for "a community working together", each dinner uses well known artisan food producers (with national and international profiles) to support fledging artisan food businesses that are only starting out. The Guerrilla Gourmet Club also aims to introduce food fans to cross-border and cross county produce.
|Ross Golden-Bannon who will host the Guerilla Club|
Acting as a curator for renowned and little-known artisans, The Guerrilla Gourmet Club aims to raise the profile of the smaller producers. "For too long we've focused on the big, international firms arriving in Ireland, ignoring the vital role small native businesses play in keeping local economies flourishing," said Ross. “Their terroir is as much the local economy as it is the local soil. The Guerrilla Gourmet Club events will amplify this message to a wider audience with a dinner of sensational flavours."
Ross Golden-Bannon is widely known in the Irish Food scene as he has been the Restaurant Critic at The Sunday Business Post since 2001. He was appointed editor of FOOD&WINE Magazine in May 2008 and he is the author of the ebook How to Write About Food. He was elected to membership of the Irish Food Writers' Guild in 2006.
His partner in this venture, Robert Lee Mulcahy, is an entrepreneur, enterprise development adviser, food industry specialist and past President of The European Catering Association.
|Gareth Mullins, executive chef at the 5 Star Marker Hotel|
The Guerrilla Gourmet Club
PROPOSED MENU #1
PROPOSED MENU #1
Waterford Blaa bread and The Marker’s brown Soda
with Glenilen country butter and Donegal Dulisk butter.
Timoleague black pudding sausage rolls with whipped crozier blue,
red wine reduction & Dungarvan stout
Toonsbridge mozzarella with Newgrange rapeseed oil & Lusk Apple balsamic.
Slow Roasted Silverhill duck with a raw vegetable salad,
Pat Clark’s coriander cress & hoi sin vingerette.
Dennis Vaughan Liscannor crab with cucumber, horseradish, Burren Smokehouse smoked salmon and Goatsbridge trout caviar Castletownbere Scallop ceviche.
The critic's choice - Ross Golden-Bannon
Eight hour cooked shoulder of Connemara Hill lamb with heritage carrots and Lannléire honey, Green Saffron Spices and Orpens' Cider glaze with traditional Cavan dumpling boxty served with a Green Saffron spiced aioli, served en famille.
The chef's choice - Gareth Mullins
Connemara Hill lamb cutlet with mint mousse, champ puree, shallot and tomato tian, Comber Early Potato (New PGI status) with Cuinneog butter, fresh garden vegetables, served with style.
Created on the day from just-harvested crops of fruit
Irish Cheese Selections with Sheridans Oatcakes
Ponaire Coffees & The Marker's Chocolates
Tickets for the first Guerrilla Gourmet Club, on Friday 21 June, are €75
and include wine & tasting beers.
To book tickets visit: