Head chef, Paul Ryan and his team say they have been inspired by the incredible diversity and quality of produce in Cork and its surrounding counties. They have given these fresh local ingredients a global twist when creating the dishes that will be served in the hotel’s restaurant, The New Yorker.
The menu also includes a map highlighting where the food suppliers are located including McCarthy Meats in Cork city, Ardsallagh Goats Cheese in Carrigtwohill, Glenmar Seafood in Union Hall and Gubbeen Farm Cheese in west Cork.
Eoghan Murphy, general manager of the Cork International Hotel said: “We are delighted to introduce our new menu at The New Yorker, where we celebrate the delectable produce that our local communities have to offer. Our team of dedicated chefs have designed a menu that uses the diverse and vibrant flavours of Cork and its neighbouring areas to bring delicious dishes to all our customers. We are lucky to have the very best meat, fish, dairy and vegetables right on our doorstep and our team has given these ingredients an international flair to keep the menu exciting and fresh.”