New executive head chef joins The Ivy at Dunboyne Castle Hotel & Spa
Print13 October 2017
Executive chef Jean Michel Chevet
As ShelfLife’s regular readers will know, our foodservice coverage is normally dominated by the latest deli innovations available on the market. That said, our attention was piqued by something a little different this week when the delectable images shown arrived in our email in-box from The Ivy at Dunboyne Castle Hotel & Spa.
The restaurant has announced the arrival of new executive head chef, Jean Michel Chevet, who has designed a tempting new autumn/winter menu.
French born and classically trained, Jean Michel’s food philosophy champions the use of the finest selection of seasonal, Irish produce to create quality cuisine. Having developed his skills in Michelin Star restaurants across the globe as well as stints at Irish establishments, Ballyfin House and Lough Rynn Castle, Jean Michel brings with him over 20 years of experience.
Some of the gastronomic highlights featured on his brand new á la carte menu include fresh crabmeat rolls, served with avocado purée, grapefruit and apple; fillet of brill, served with asparagus risotto, brown shrimps in a red wine beurre blanc, along with a selection of desserts including a pistachio and strawberry mille feuille with pistachio sponge and strawberry sauce.
These appetising-sounding options certainly seem in keeping with the restaurant’s reputation. The Ivy at Dunboyne Castle Hotel & Spa was awarded 2 AA Rosettes in 2013 and has since retained these coveted accolades. Knowing the passion our readers, both retailers and suppliers alike, have for fresh, quality food, it strikes us as an ideal spot to check out for a culinary treat, and maybe even a dash of inspiration!
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