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
Ballymaloe Wine Cert
Cottage Cheese Making course Fermoy 2010
Artisan Parlour Ringsend
Merrion Inn Dublin
Amy Cavistons Greystones
Ballymaloe Cookery school Teacher
McCormacks Gastro Pub , Mountown, DunLaoghaire
Cavistons , Greystones Co. wicklow
Tribes, Glasthule, co Dublin
Paulio Tullio Indo
"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
"A lovely place with wildly enthusiastic and smiley staff. Artisan
parlour has brought something new and rather attractive to Ringsend."
"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."
"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"
"The service from the charming young staff is excellent. The food
is very, very good. An ultra hip new venue in Ringsend."
"It's helping to bring back a village feel to this area of Ringsend.
A welcome tasty addition."
"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."
Some more of Mikes Dishes
Slow Roasted blade of beef with jus and celeriac Mash
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/
Monk, chorizo and chick pea
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