Parsnip Appreciation Society
A fine cut, grilled low and slow over smoking embers, tastes equally divine in darkest winter, but these past few splendid summer weeks have seen The Menu near-wedded to his BBQ, most especially, now he has adjourned to his summer estate deep in the heart of his beloved West Cork, leading shooting parties through the drawing room, sourcing missing progeny on various beachheads and all the while dining on the finest of local produce.
And he’s not the only one: Senior Sous Chef at Jamie Oliver’s London Barbecoa Restaurant, John Relihan, will be cooking up a storm in his native Duagh, Co Kerry, this weekend (Aug 9/10) in a benefit for the local parish development association, featuring a posse of 45 chefs doing wonderful things to a wide range of good meats in BBQ smokers, a turf spit roaster, a traditional Maori Hangi underground earth oven and a unique 8ft brick BBQ, built onsite for cooking a hog.
