dinkyhanrahan@gmail.com

A day with the wonderful Myrtle Allen

Mike studied at Ballymaloe Cookery School in september 2007Highly commended honours

Wine Board of Ireland Intermediate Cert on Wine and spirits

HACCP Cert

Ballymaloe Wine Cert

Cottage Cheese Making course Fermoy 2010

 

Cooks at

Artisan Parlour Ringsend

Merrion Inn Dublin

Amy Cavistons Greystones

Pat Shortts Bar Castlemartyr Co Cork

Ballymaloe Cookery school Teacher

McCormacks Gastro Pub , Mountown, DunLaoghaire

Cavistons , Greystones Co. wicklow

Tribes, Glasthule, co Dublin

Private catering

The menu at Shortts

Reviews

Paulio Tullio Indo

General

"The Artisan Parlour, just as its name suggests, aims to showcase the best of Irish artisan produce. There's passion and enthusiasm in spades, making this little eatery a big plus for Ringsend. This kind of passion and enthusiasm goes a long way to making a restaurant succeed."
Paolo's Tullio's 2015 Top Eats
Irish Indo 03/01/15

"A lovely place with wildly enthusiastic and smiley staff. Artisan parlour has brought something new and rather attractive to Ringsend."
Tom Doorley, The Daily Mail

"I was impressed at the way they worked, quietly and efficiently.the high point, the Ox Cheek, well executed, nicely flavoured and plated to please the eye."
Paolo Tullio, The Irish Independent

"Nestled in the heart of traditional village of Ringsend. Simple Irish cooking in the most modern sense. This is a community place, a place to say "let's go down to the local and get some good food there"
This is my kind of place."
Niall Harbison, Lovin Dublin

"The service from the charming young staff is excellent. The food is very, very good. An ultra hip new venue in Ringsend."
Ronan O'Reilly,The Irish Mail On Sunday

"It's helping to bring back a village feel to this area of Ringsend. A welcome tasty addition."
Rachel Collins, The Irish Times

"The Artisan Parlour and Grocery in Ringsend was opened by Martin Thomas a year ago, to a few quiet naysayers who muttered that it would 'never work'. One year on, and they have been converted into enthusiastic supporters, won round by the policy of "honest Irish grub" that Martin operates.

Voted one of Paolo Tullio's Top Nine Places To Eat in 2015, the Artisan Parlour serves things like slow roasted Ardee pork belly with lettuce, tomato and mustard mayo on good bread, and their famous Crowe's smoked ham hock and Hegarty's cheddar toastie topped with wholegrain mustard bechamel sauce. In doing so, they are bolstering a growing tradition of good food, well-sourced and well-served, around the area, extending the vibrant new dining scene beyond Grand Canal Street and down into Irishtown. With a clientele made up of locals as much as the new tech workers, they are clearly doing something very right."
Irish Independent August 2015

 

Some more of Mikes Dishes

 

Slow Roasted blade of beef with jus and celeriac Mash

Mulled Lamb

Organic Salmon, Sage, Lime, mustard and poppy seeds

Organic Salmon baked with Juniper berry, lemon and White wine

Wild Salmon baked with Lemon ,Sage and Cider

Pan Fried Fish with Roast red onion and parsley butter/ Lemon Butter/

D'Unbelievable Burger

Monk, chorizo and chick pea

Barley Risotto

 

Interesting links

International Slow food

seasonal food

Bordeaux Cellar notes

Jobs for Cooks

the cottage smallholder

eat the seasons

Darina Allen

Ottolenghi

Heston Blumenthal

Irish Farmers Markets

Greenbox

dublin restaurants

Fruit recipes

 

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