FOOD FILE:The winds of change are already whistling through the higher echelons of the cheffing brigade, and look set to continue to do so once the dust settles on the high-spending month of December.
Garry Hughes has made the short walk over from The Merrion, where he was executive sous chef under Ed Cooney, to take up the position of executive chef at The Shelbourne Hotel, where he started his career at the age of 15. Hughes's new chef de cuisine will be Fred Cordonnier (above centre), who honed his skills with eight years in the kitchens at Restaurant Patrick Guilbaud, and comes back to the capital from The Village at Lyons in Co Kildare, where he was executive chef. The musical chairs continue, with Paul Carroll (above left) , formerly of the Ritz-Carlton in Powerscourt, now in charge at The Village at Lyons, where as well as launching a new menu at La Serre Restaurant, he will be launching The Mill as a wedding and corporate event venue.
The new team at The Shelbourne are launching a special menu at The Saddle Room on Tuesday, which will keep prices pegged at €24.95 for two courses and €29.95 for three courses, at lunchtime. In Kildare, Carroll is well on the way to putting his own stamp on the menu at La Serre, with dishes such as crisp pork belly with black pudding, ruby shallots and cider butter.
WATCH OUT FOR . ..
The new farmers' market and craft stalls in Coppinger Row, alongside the Powerscourt Centre, in Dublin 2 on Thursdays from 11am to 7pm. Stalls are a bit thin on the ground at the moment, but with support this could be a useful place to pick up a few goodies during lunchtime or after work. Dublin City Council is also running a Friday market, 11am to 7pm, at Smithfield in Dublin 7. mcdigby@irish-times.ie
Knock 'em dead
Festive catering - it really is too early to use the C word - will be the focus of a two-day break at the Mount Juliet Conrad in Thomastown, Co Kilkenny, on December 1st and 2nd. Cooking demonstrations with chef Eugene McSweeney and chocolatier Derek O'Brien, lunch on both days, dinner with wine pairings, tours of the estate and of the kitchen herb garden, spa access, and accommodation in the Hunter's Yard, costs €350 per person sharing (€430 single). The three cookery classes will include instruction on making elegant canapes, bite-sized desserts, and handmade chocolates, as well as planning a stress-free menu. Book on 056-7773000 or see www.mountjuliet.ie.
How do you like your spuds. . . red or blue?
Red is the new blue, and we're not talking about the US elections. Cream of the Crop, the potato growers in Oldtown, Co Dublin, have launched a limited edition red potato called "Highland Burgundy", to bring a dash of festive cheer to dinner plates and celebrate international year of the potato. They are also relaunching the blue potatoes they introduced to the Irish market earlier this year, which when mashed turn a gorgeous pale bluey purple colour.
The "Highland Burgundy" potato was developed in 1936 when it formed part of a meal served at the Savoy Hotel to the Duke of Burgundy. It retains its colour during cooking, and has a slightly sweet flavour, in contrast to the blue potato's nutty taste. They are both on sale in Superquinn branches nationwide (€2.99 for a 1kg box).