During the first day of our weekend visit to Cork, Nicky and I chanced upon the launch night of ‘Field Kitchen,’ a popup kitchen at the Blackbird pub in Ballycotton run by members of Darina Allen’s cooking dynasty who run the Ballymaloe Cooking School. We were first out of the blocks, placing the first order for dishes from their impressive menu – which promised to be a cut above your usual seaside Seafood fare.
Here’s what we ordered. Fish & Chips: Panfried Brill with Prawn Butter served with Organic Green Leaves; ‘Ballycotton 3-Sum:’ Crab, Smoked Salmon and Shrimps; Lightly spiced Squid with Chips & Lime Aioli.
And, this was the result. Plenty of empty plates and assorted Seafood debris, and dishes that more than fulfilled their promise.
