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    Archived pages: 28 . Archive date: 2012-07.

  • Title: O'Brien Chop House Restaurant Lismore, Waterford Restaurant
    Descriptive info: .. O'Brien Chop House Restaurant, Main street, Lismore, Co.. Waterford.. Home.. Eating Drinking.. The Garden.. News Reviews.. Life at O'Briens.. Rooms @ Ballyvolane.. Gallery.. Location.. Contact Us.. News Subscribe:.. 058 53810.. Welcome to O'Brien Chop House Restaurant.. in the heritage town of Lismore, Co.. Opened during the first week of July 2009 by Justin Jenny Green of.. Ballyvolane House.. , O Brien Chop House is an unpretentious eatery that offers diners traditional and.. robust Irish recipes.. in a wonderfully.. atmospheric old Victorian pub.. All ingredients are sourced locally and served simply at very affordable prices.. Our Thinking.. O Brien is the original name of the premises, imprinted above the main window and the term 'Chop House' has been borrowed from London s old chop houses where you could sample a variety of chops, cutlets and steaks on the bone.. At O Brien Chop House, we always have an assortment of chops, cutlets, steaks and offal on the menu.. Seafood dishes also feature including seasonal oysters and whole fish cooked on the bone.. On Display at the Chop House.. Seamus Kelly, the renowned, self-taught artist who is based in Glencairn, Co.. Waterford has taken over our wall space and is currently showing a selection of his work.. The Chop House restaurant and bar walls now feature a selection of Seamus s work.. Seamus specialises in 3-dimensional canvas-based pieces using reclaimed bog woods, extinct Irish giant deer bones, gold, silver, mother of pearl and gull ostrich eggs.. It is Seamus himself who has reclaimed these ancient woods and bones from the Fenlands of Co.. Waterford and all the sites have been mapped by the National Museum of Ireland.. The materials used have also been radiocarbon-dated with the bog woods ranging from 3,500 to 7,000 years old whilst the giant deer remains are  ...   below.. Gorse flower cooked cream recipe.. Please click for our Opening Times for July August 2012.. New Reviews.. A lovely review from the blog site "Just add Attitude", thanks very much B.. Read it here.. To read all our reviews,.. please click here.. We're also been reviewed in the irish Daily Mail - Saturday 19th May - by Tom Doorley.. Glad you enjoyed lunch Tom, thanks for the lovely piece, and a big thank you to Corinna Hardgrave, writing in Irish Tatler, for this wonderfull review.. Domaine Sarabande Winemaker's Dinner.. For those of you who couldn't make, it here is a.. review.. of the night from a guest chef, Dermie O'Sullivan who worked with us for the evening.. Nice one Dermie.. O Brien Chop House is open from 12 noon for coffees, lunch, afternoon tea, dinner and traditional Sunday lunch roasts and feasting menus are available for groups and small weddings.. Menus.. change with the seasons and homemade jams, relishes, chutneys and fruit cordials are also available for sale.. Free Wi-Fi is also available for our customers.. The original character of the old Victorian pub has been meticulously maintained and the original snug, bar shelving, counter and stained-glass paneling are all as they were.. We've simply given the place a fresh lick of paint, re-varnished the floors and tidied up the.. garden.. out back where meals may also be enjoyed.. As a member of Good Food Ireland we are committed to prioritising the core indigenous ingredients of Irish cuisine and promoting local and artisan food producers.. O BRIEN CHOP HOUSE, MAIN STREET, LISMORE, CO.. WATERFORD, IRELAND.. TEL: + 353 58 53810 | FAX: + 353 58 53812.. EMAIL:.. | WEB:.. www.. obrienchophouse.. ie.. /.. obrienschophouse.. FOLLOW US:.. Twitter.. Facebook.. Copyright 2012 O'Brien Chop House.. All rights reserved.. Design by.. bristlebird..

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  • Title: Eating at O'Briens Chop House Restaurant, Lismore, Waterford Restaurants
    Descriptive info: Eating at O'Brien Chop House.. Our ingredients are carefully sourced from the local area; beef, lamb and mutton from Michael McGrath on the main street; black pudding from Caherbeg Free Range Pork Ltd; seafood from Shellfish de la Mer; game in season from nearby Ballynatray Estate; vegetables and soft fruit home-grown in the walled kitchen garden at Ballyvolane House, Lismore Castle Estate in Lismore and from H.. R.. Dowd, also in Lismore.. We are keen foragers so expect lots of wild food.. Local beekeepers provide our honey and eggs from Ballyvolane s flock of hens are used for baking and breakfast.. All cured smoked products are from  ...   pork venison salamis and more.. (PDF Download).. Sunday Lunch Menu.. (28Kb).. Little People Menu fun!.. (146Kb).. Lunch Dinner Menu Sample.. (30Kb).. Beer Curry Feast Sample menu.. (24Kb).. Wine List December 2011.. (67Kb).. Slow Food Feast Friday 21st October 2011.. Game Night November 2011.. (15Kb).. Greywacke Winemakers Dinner Menu.. (21Kb).. Piggy Feast Friday 30th March 2012.. (88Kb).. St.. Patrick's Feast Sing-a-long.. (17Kb).. Lismore Music Festival.. (7,444Kb).. Menu wines for Sarabande Wine makers Dinner.. (22Kb).. Recipes.. Gorse flower cooked cream.. Ballyvolane House Steamed Syrup Sponge Pudding.. Ballyvolane House Spiced Nuts.. Roast Rib of McGrath's Hereford Beef with Bearnaise Sauce, Roast potatoes buttered leeks.. Ballyvolane House Soda Bread (Brown White)..

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  • Title: Garden Dining at O'Briens Chop House Restaurant, Lismore Co. Waterford
    Descriptive info: The Garden at O'Briens Chop House Restaurant..

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  • Title: Ballyvolane House Newsletter May 2012 - News, Events & Reviews - What's happening at O'Brien Chop House Restaurant, Lismore, Co. Waterford
    Descriptive info: News, Events Reviews.. Subscribe to our E-Newsletter.. Keep up with news, discounts, special offers and seasonal events that happen at O'Brien Chop House throughout the year.. Subscribe:.. Unsubscribe:.. Ballyvolane House Newsletter May 2012.. Stunning gardens this spring, glamping, get-togethers, salmon fishing school, photo-shoots, rhubarb martinis and much more news in the latest newsletter from Ballyvolane House.. Please click here to read full newsletter.. Recent News items.. O'Brien Chop House Newsletter May 2012.. What we're up to in May 2012.. O'Brien Chop House Newsletter March 2012.. O'Brien Chop House Newsletter January 2012.. O'Brien Chop House Xmas Newsletter 2011.. O'Brien Chop House Bord Bia 'Just Ask Restaurant of the month' for December 2011.. Hotel Catering Review - Gold Medal Awards 2011.. O'Brien Chop House Chef Robbie Krawczyk on TV3, Monday, 10 December 2011.. O'Brien Chop House Autumn/Winter Newsletter.. O'Brien Chop House Summer Newsletter 2011.. Dip into Ballyvolane House this Summer.. Summer Newsletter 2011.. '10 Scenic Walks in West Waterford' published by the Lismore Heritage Centre.. O'Brien Chop House scoops major award for Innovation at the Restaurant Oscars.. Reviews.. O'Brien Chop House Lismore.. 'So Good We Ate There Twice' by Blog of Good Cheer.. June 2012.. 'Let's get imaginative with our kids menus' by Jillian Bolger, Evening Herald, 25 June 2012.. 'Just Add Attitude' blog 14 June 2012.. Tom Doorley Review - Irish Daily Mail - Saturday  ...   July 2011.. The Financial Times, 11 July 2011 'How To Spend It' magazine column 'The Gannett' by Bill Knott 'Beef of Salmon'.. Galway Now, April 2011 by Aoibheann McNamara.. Italianfoodies.. ie 17 Apr 11 - Waterford Festival of Food.. Simplysplendiferous.. com 03 May 11 - Five chefs, two nights make for magical menus.. Irish Times, 22 Jan 2011 - 'Lismore's Purple Patch' by Manchan Magan.. Financial Times UK, 17 Dec 2010 - The best restaurants of 2010 (Nicholas Lander).. Review of 'Beer Curry Feast' on 27 Aug by Bibliocook.. 'Our Irish top ten' by John Sally McKenna, authors of the new 'Bridgestone 100 Best Guides to Ireland', 07 August 2010.. Gin and Crumpets Review, 14 June 2010.. Eastlikeagirl.. com blog, 04 June 2010, 'Hidden Ireland: O'Brien Chop House Lismore'.. Irish Examiner, June 12 2010 'Keeping it local in Lismore' by Darina Allen.. Financial Times UK, 12 June 2010 - The trio behind an Irish success story (Nicholas Lander).. Sunday Business Post, May 2nd 2010, by Ross Golden Bannon.. Mummymaps: A Lazy Little Sunday Lunch.. Business and Finance Magazine.. October 29th 2009.. Michelin Guide 2010 award O'Brien Chop House a Bib Gourmand.. Richard Corrigan's Ireland.. Georgina Campbell's Ireland.. Good Food Ireland.. Tom Doorley's Review, Irish Times Magazine, Saturday, 12 September 2009.. Menupages.. Independent customer restaurant review 16 August 2009.. John Sally McKennas' Bridgestone Guides, July 2009..

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  • Title: Photo Gallery of O'Brien Chop House Restaurant, Lismore Co. Waterford
    Descriptive info: Hi-res versions are available using the download link below.. SimpleViewer requires Macromedia Flash.. Get Macromedia Flash..

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  • Title: Lismore restaurant location, How to find O'Briens Chop House in Lismore town, Co. Waterford, Ireland
    Descriptive info: Restaurant Location in Lismore.. We are located on the Main street in Lismore Town on the left as you head up the street from the N72.. Please see the map below for details..

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  • Title: Contact O'Brien Chop House, Waterford Restaurant for lunch & dinner reservations or dining out in Lismore
    Descriptive info: Please use the phone or email details above to contact us, or send us a message using the form below.. We look forward to hearing from you!.. * Name:.. * Email:.. * Tel:.. Subject:.. Enter your message here.. Subscribe to Newsletter:.. [ * denotes required fields ]..

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  • Title: Gorse flower cooked cream - Recipes at O'Brien Chop House Restaurant, Lismore Co. Waterford
    Descriptive info: Recipes at O'Brien Chop House.. This recipe serves 10 to 12 people and is a slightly different version of the pudding we served at the Greywacke wine dinner, where we used Carageenan as the setting agent.. Ingredients.. 50 gr.. Dried Gorse flowers.. 700 ml.. Cream.. 100 ml.. Milk.. 100gr.. Sugar.. 3 1 2 leaves of gelatin (not the powder).. Method.. Gorse flowers; once you have picked these they need to be dried.. On  ...   airing cupboard, (sorry - Hot Press) overnight would work equally well.. Mix the milk, cream, sugar and (now dried) gorse flowers and gently heat to just below boiling.. Remove from the heat and allow to infuse overnight.. Reheat to just below boiling and add the gelatin, (follow manufacturers instructions).. Pour into moulds and allow to cool and set in the fridge for about six hours.. Ideally serve within 24 hours.. Other Recent Recipes..

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  • Title: Ballyvolane House Steamed Syrup Sponge Pudding - Recipes at O'Brien Chop House Restaurant, Lismore Co. Waterford
    Descriptive info: Serves 8 12 people.. INGREDIENTS.. 11oz (4 or 5) eggs.. 11oz caster sugar.. 11oz self-raising flour.. 11oz butter.. 2 tablespoon Golden Syrup.. COOKING METHOD.. Butter into Pyrex pudding bowl (2 litre capacity) and place 2 tbsp Golden Syrup into the bottom of the bowl.. In a magimix, whizz up eggs, sugar, flour, and butter together until just blended (do not  ...   Syrup.. Cover with 2 layers of tin foil and secure with a rubber band or string.. Place pudding in the top of a double steamer and have on a low heat for 2 hours.. Turn pudding out onto a plate and pour over heated Golden Syrup, serve with whipped cream and/or vanilla ice cream and a jug of heated Golden Syrup..

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  • Title: Ballyvolane House Spiced Nuts - Recipes at O'Brien Chop House Restaurant, Lismore Co. Waterford
    Descriptive info: 800g mixed nuts (peanuts, pistachio nuts, macadamia, cashew nuts, almonds).. 3 teaspoons cayenne pepper.. 2 teaspoons sugar.. 1 teaspoon salt.. 2 teaspoons garlic (2 cloves).. 2 teaspoons olive oil.. Bake in oven @ 160 degrees for 20 minutes until brown..

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  • Title: Roast Rib of McGrath's Hereford Beef with Bearnaise Sauce, Roast potatoes & buttered leeks - Recipes at O'Brien Chop House Restaurant, Lismore Co. Waterford
    Descriptive info: (Michael McGrath is a fantastic butcher is Lismore).. Serves 6 people.. 8lb rib of well hung Hereford beef on the bone.. Ask you butcher to saw through the chine bone for easier carving.. 12 Irish rooster potatoes.. 2 large garden leeks.. BEARNAISE.. 2 small shallots.. 12oz butter (cut in small squares).. 4 free range egg yolks.. 1 sprig tarragon chopped.. 2 tsp tarragon vinegar or white wine vinegar.. RIB OF BEEF.. Pre-heat oven to 220ºC/gas 6.. Rub olive oil lightly into beef and season with salt and pepper.. Place in oven for 30 minutes.. Then reduce heat to 160ºC/gas 3 for 1 hour.. Allow beef to rest for 20 minutes  ...   remove sprig.. Then over very low heat, whisk in yolks and very slowly add the butter piece by piece until sauce thickens, If sauce curdles, whisk in 1 teaspoon cold water.. Add chopped tarragon and check seasoning.. To keep the sauce warm, decant to a thermos flask.. ROAST POTATOES.. Wash, peel, chop potatoes into evenly sized pieces.. Place in roasting tray and season with salt, pepper, olive oil and bake for 1 hour.. BUTTERED LEEKS.. Wash and chop leeks at an angle and place in saucepan.. Put 4oz butter and 4 tbsp water with the leeks.. Cover with a lid, cook for 5 minutes.. Strain, then season with salt and pepper..

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    Archived pages: 28