Bridgestone Irish Food Guide 2005

By John & Sally McKenna

Eunice Power’s country house, just a little bit outside the town of Dungarvan on the Clonmel Road, is an ace address. Mrs Power has the energy of half a dozen normal folk, raising a family whilst running the house, cooking superb dinners for guests, writing cookbooks, and running a very successful small outside catering company.

The design of the house is as sparky and individual as the cooking, and the cooking is excellent. Mrs Power has an autodidactic ability to master any culinary challenge, so classics such as Spring lamb with a herb crust will be offered alongside piadina with roasted red peppers and Ardsallagh goat’s cheese. Quail will be roasted with Cappagh honey and soy, whilst soups might feature roasted aubergines, or Swiss chard and rosemary, and the dessert baking is delicious.