Ferrycarrig Hotel’s Reeds Restaurant has appointed Executive Chef Liam Forde, whose experience includes cooking for celebrities like Bono and Tina Turner.
Liam’s culinary philosophy revolves around using high-quality local and seasonal ingredients, allowing their natural flavours to shine. He emphasises making everything from scratch and maintains the highest standards in his dishes.
Reeds Restaurant’s new Winter menu features a range of delicious options, including starters like a salmon and crabmeat roulade and a marinated pigeon breast, and mains such as sirloin steak, slow-cooked lamb, monkfish, and cod. Indulgent desserts like plum torte and apple strudel are also available.
The restaurant has a stellar reputation, having earned multiple awards and accolades, including 2 AA Rosettes for seven consecutive years. Reeds prides itself on being one of Wexford’s best hotel restaurants. Reservations can be made for dinner, and exciting new offerings, such as a Dry Dock Bar Menu and Sunday Lunch experience, are planned for the coming months.
