The Legal Eagle

When we took over The Legal Eagle, we inherited some of the glorious features, and the building really spoke to us of old-fashioned pub-grub. The trouble is, we don't have a tradition in Ireland of real gastro pub cooking... so what to do. We looked to the old English traditions of pickled eggs and eels in the pub for the downstairs bar, but knew we should honour our own traditional lexicon of producers where possible. That style of food is very much in the 'nose-to-tail' world of dining, but the more we thought about it, the more we realised that 'nose-to-tail' (use every bit and don't waste it!!) sits alongside a celebration of vegetables very comfortably! Both are a celebration of produce, and we hope to use some lesser celebrated vegetables and vegetable tops etc.

We are making our own crisps (cheese or bacon or smoked tomato anyone?), our own pickled eggs (they're really delish), and we even have a DIY crisp sandwich on offer with batch and too much butter! Lunch downstairs features a daily-changing roast-in-a-roll, Irish potato flatbreads (Think bacon, cabbage and parsley sauce. Think roasted squash, fig and honey. Think smoked haddock brandade, fennel and duck egg!) and meats from our wood oven, traditional meat platters (hay-smoked ham, corned mutton, haslet, pickles, sourdough etc) and fish platters. Dinner downstairs adds roasted bone marrow, rump heart, cauliflower rarebit, Shropshire Blue soufflé and roasted-buttered turnip tops.