Boyne Valley Bites
Try a taste of the Boyne Valley this festival season. Running over 2 weekends, eateries in Athboy, Trim, Drogheda and Kells will offer a ‘Boyne Valley Bite’ – a dish created using the amazing Boyne Valley produce, some paired with one of the many local craft beverages. See below for a list of participating establishments. We will be adding more delicious eateries and dishes throughout the month, so don’t forget to check back in a little closer to the time!
Dates
27th – 31st October Drogheda, Trim, Athboy
3rd – 6th November Drogheda, Kells
DROGHEDA
Scholar's Restaurant, King Street, Drogheda. A92 ED71
A La Carte Menu Starter: Ballymakenny broccoli & hummus, coriander & lime hummus with sesame oil (vegan)
Gastro Lounge Salad: Boyne Blue cheese mousse, baby leaves, pickled grapes, crispy quinoa, red wine syrup
Main Course: Chicken Supreme, Dunany Spelt, Iona Farm baby carrot, red wine jus
Dessert: Lannléire Honeycomb cheesecake, Whistler beekeepers select whiskey caramel sauce, granola, chocolate mousse.
Photo credit: Patrick Hanlon
Five Good Things Café, 36 Laurence Street, Drogheda. A92 F7PH
Wild mushroom, cooked in Dan Kelly cider, on sourdough toast, with A Bit on the Side Red Jalapeno Relish, topped with Belview eggs & Boyne Valley Bán cheese. Photo credit: Patrick Hanlon
Relish Café, Southgate Shopping Centre, Colpe Cross, Drogheda. A92 YK7W
Ballymakenny long stem broccoli on sourdough, with Kerrigan's portobello mushrooms & A Bit on the Side jalapeno jelly, topped with soft poached eggs from Annagh's Poultry farm.
Nellys, West St. Moneymore, Drogheda, Co. Louth. A92 A8XF
Kerrigan's Mushrooms, Drummond Garlic Cream Sauce, Boyne Valley Bán, served with Coole Farm leaves, on Sour Dough Toast €12.95
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ATHBOY
Coburn's Gastropub (The Lawrence Hotel) C15 N6YD
Bad Oiche Sheppard - 3 Tacos, topped with Pork Neck & belly, marinated in a spicy adobo Sauce, on a hand pressed corn nixtamal tortilla, served with coriander, onion and peanut Salsa macha and Kiwi Salsa Verde €20.00
Caul Samhain Pastor - 3 Tacos, topped with roasted Cauliflower, marinated in a spicy Adobo Sauce, on a hand pressed corn nixtamal tortilla, served with coriander, onion and peanut salsa macha & whipped feta salsa bianca €18.00
Chicken Tlachtga Buldak - 3 Tacos, topped with Chicken thighs, marinaded in a fiery Korean style sauce, served on our inhouse flour tortilla, with melted cheese, coriander and pickled red onion €22.00
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We are delighted to partner with some of the amazing food producers in the Boyne Valley to provide our Halloween Food offering:
Sheridan’s Cheese, Boyne Valley Cheese, Newgrange Rapseed Oils, Delvin Organic fruit and vegetables, Declan Flood Butcher Oldcastle, Brogans Butchers Athboy & A Bit on the Side.
KELLS
The BOOK MARKet, Market Street, Kells. A82 YR84
Bookmarket Sausage Rolls. Made with sausage meat from local butcher, Tom Doherty, combined with fresh garlic, onion and leek, wrapped in Roll it puff pastry and served hot, with Carol's Chilli Chutney, made from Kells harvested apples.
Sausage roll €3.50 each. 2 Sausage rolls with large salad €10.00
Vanilla Pod Restaurant, Headfort Arms Hotel, Kells, A82 D2C1
Hugh Maguire's Smoked Ham Hock Terrine, with A Bit on the Side Green Jalapeno Jelly & warm Baska sourdough - €11.00
Photo credit: Patrick Hanlon
The Kelltic Bar, Headfort Arms Hotel, Kells. A82 D2C1
Tom Doherty's Black Pudding on Baska sourdough, with burnt Apple Puree, served with your choice of Jumping Church Beer - €15.00
Photo credit: Patrick Hanlon
Sheridan's Cheesemongers Café, Virginia Rd. Station, Pottlereagh, Kells. A82 PC42
Boyne Valley Platter - Wooded Pig Salami, Boyne Valley Cheese, Sheridan's Onion Marmalade, Baska Sourdough Bread.
Jack's Bar & Restaurant, Rockfield Rd. Kells, A82 WF74
Tom Doherty’s Black Pudding, Boyne Valley Bán & Pear Salad with Coole Farm Leaves
