A mouth-watering serving of sustainability is all part of a new exciting Spring menu at the Cork International Hotel.
The tasty menu has a strong emphasis on reducing food waste.
A number of dishes have been created to contribute to the hotel’s Zero Food Waste targets and these are identified by a special symbol on the menu
One of the key measures is sourcing ingredients from local suppliers and these are highlighted on a map which is printed on the menu.
Locally sourced produce and sustainability have always been a key consideration for the team at the Cork International Hotel.
As part of the Trigon Hotel Group, along with the Metropole Hotel, they launched a Food Charter last year which aims to combat food waste and bolster sustainability efforts. As a result, the hotels have reduced the amount of food waste by 12.5% or four tonnes so far.
The team has always been committed to using seasonality and supporting local suppliers including McCarthy Meats in Cork City, Waterfall Farm Vegetables, Allshire Meats in West Cork, Glenmar Seafood in Union Hall and Clóna Ltd. Dairy Products in Clonakilty.
A sample menu includes:
Levantine Falafel – Preserved Apricot Salsa, Houmous, Raita Dressing, Toasted Almonds
New York Inspired Chicken Wings – House Hot Sauce and Cashel Blue Cheese Dip
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Tagliatelle Pasta – Oyster Mushroom & New Season Spinach, Parmesan Cream, Truffled Gremolata
Roast striploin of Irish Beef – Thyme Roasted Baby Potatoes, Butternut Squash Puree, Charred Broccolini, Rich Red Wine Jus.
Wild Atlantic Fish and Chips – Crispy Battered Fresh Local Haddock, Tartar Sauce,
House Pea Purée, & French Fries
**
Brooklyn’s Famous Black Out Cake – Chocolate Génoise, Amarena Cherries, Candied Hazelnuts, Chantilly Cream, Caramelised White Chocolate
Rhubarb & Almond Delice – First of the Season Rhubarb & Vanilla Compote, Apple Cider Jelly, Almond Streusel
The restaurant opens daily 12pm – 9.30pm and reservations can be made online at https://www.corkinternationalairporthotel.com/dining/make-a-reservation-online/
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