Nearly June

Just a few short words before May ends and June begins. The restaurant is heating up with a bigger influx of diners so I hope this continues. Spring Lamb is all about and ours is coming from both Collerans Butchers in Galway and Castlemine Free range farm in Roscommon. Both are very good butchers and supply stuff to both Sheridans on the docks and Bar 8 (two other fine establishments in my eyes).

While asparagus is heading out of season, beetroot is coming in so expect a nice lamb and beetrot recipe is the coming days on the website.

Also, with Ireland not in the World Cup, Cava will be behind Spain all the way: so bring on the 16th when Spain open to Honduras. Hopefully its an excellent and colourful World Cup.

Finally: the Cooking classes are going strong and with our first publication (a little cookbook) included in the class, they really are a fine way to learn about food, Spain, and the catering Industry.

Until next time,

Jp 

On May in the middle

Well May is in the middle of the month and the tapas are tipping away  tip tip and everyday you're up and down to the kitchen and you do the orders and you think about it all from the local to the organic to the carrots in the corner which come from Israel and you wonder why they're here and how they got here and you make a note to try and look out for the Irish things but we all have to keep the world going and then you have a look through your book and write a few specials and then that's your day the restaurant opens and the phone rings and then you cook and serve and make it all or all you can make and you continue through the day knowing how much you've left out because you always leave out so much o you know how much I've left out six seconds of the last few moments and the music play and you make a tapa or two and think of your child ah sure isn't she only great and the things that can go wrong might go wrong just keep cooking and answering those calls even if they're only advertising and they want your money but sure isn't it all about that always about that someone getting someones money and making a tapa or two a tapa or two and then we're gone again gone again and then back again in no time no time at all.