Let us introduce you to Brabazon Restaurant's New Head Chef, Adrian Cassidy.
The New Year heralds changes for everyone and we are no different here in Tankardstown as we bid a fond farewell to Rob Krawczyk and wish him the very best of luck in his future endeavours.
During the entire time that Rob was with us, right by his side in the kitchen, beavering away unassumingly, was Chef Adrian Cassidy, Brabazon’ s New Head Chef.
In fact Adrian had joined the kitchen in Brabazon Restaurant a few months earlier, and it was he who welcomed Rob to Tankardstown. They worked very well together as a team, developing new dishes, and creating tasty new menus. It was Adrian who comfortably stepped up to the role of Head Chef anytime Rob was absent in the kitchen, so the changeover in Brabazon has been seamless, thanks also to the support and continued good work of Chef Conor Prendergast at Tankardstown, who has also been core to the Brabazon Kitchen team over the past 3 years.
Adrian has taken over the helm now since Tankardstown reopened after the Christmas period and is beginning to put his own stamp on the menus, including dishes such as a creamy Sunchoke Veloute, Brill Succotash, Sheep’s Yoghurt Soufflé with Winter berry sorbet, along with some of the favourites, Beef Fillet, we couldn’t have a menu in Meath without Beef as an option on the Mains! He has also introduced a Walled Garden Salad to the lunch menu, which will be based on whatever is ripe and ready for the picking in the garden/polytunnels on a given day.
As Brabazon is open only Fridays, Saturdays and Sundays for the month of January, this is giving Adrian a bit more time to work on menus, and he looks forward to including more local producers, particularly as Tankardstown is so active in the Boyne Valley Food Series, the RAI Foodie Destination for 2016. This is an area he is passionate about, a Dunleer man himself, he has his eye on a few food producers and farmers that he is keen to work with.
Adrian started his training in the Killybegs school of Catering, and gained wonderful training and experience in Restaurant Barboulud, in the Mandarin Oriental, Knightsbridge, London as well as The Arts Club in Mayfair, before returning to Ireland.
Come and taste his talent in Brabazon…….