From Garden to Table

In the Spring, we showed you photos of our Chef’s Garden.  As much as I’d like to say, “Summer has come” I will leave it at “It’s now August” and the garden is thriving.    Here are some updated photos of our Chef’s Garden, some ‘behind the scenes’ shots of Chef Danny and a recipe for an unbelievably delicious Vegetarian Salad.

Chef's Garden - from garden to table


From garden to table, our chefs gardengarden to table locally fresh food corkgarden to table Lee Valley restaurantLee Valley Golf & Country Club ChefChef at Lee Valley Golf & Country Club Cork

Salad Recipe garden to table




Lolla Rosso lettuce

Oak leaf

Red Chard


Spring onion

Cherry tomato

Physalis (Cape Gooseberries)

Fresh Strawberries

Feta Cheese

Pine nuts


Cashew nuts

House-pickled cucumbers

Peanut oil with a hint of white wine(5 parts oil, 1 part white wine)

Fresh chilli



Balsamic Reduction


Split the chilli and soak in lemon juice – deseed the chilli. Soak both the chilli and the seeds in the lemon juice with a little bit of sea salt.

Soak courgette slices in lemon juice and salt to soften slightly.

Drizzle peanut oil over cashews, pine nuts and sliced garlic.  Roast in oven until golden.

In salad bowl, arrange a base of greens – Lolla Rosso and Oak Leaf.  Arrange four halves of cherry tomato and four halves of strawberries around the sides.   Top salad with pickled cucumber, sliced spring onion, sliced physalis and a sprinkle of feta.

Sautee peanut oil in a hot pan. Flash fry your sliced courgette for about 30 seconds. Add to salad.

Add red chard and half of the nut/garlic mixture to the pan. Sautee briefly.  Arrange on the top of the salad.

Place the chilli on top of your salad. Nestle the coriander next to it.  Sprinkle more feta cheese and the rest of your nut/garlic mixture. Drizzle with balsamic reduction.

Salad Recipe

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