Just Ask Restaurant of the Month for December - O'Brien Chop House

The “Just Ask!” Restaurant of the Month winner for December is O'Brien Chop House, Lismore, Co Waterford

Food lovers have many good reasons to head for beautiful and unspoilt West Waterford, and one of the best is the mouthwatering prospect of a meal at O’Brien Chop House, in the Heritage Town of Lismore.

The O’Brien name stands out proudly in relief above the shopfront of this old grocery-bar, which is now home to an atmospheric restaurant, run by Justin and Jenny Green of nearby Ballyvolane House in East Cork. Old and new work well together here, with the spirit of the original pub very much alive and well - a good foundation for the Greens to add their own stamp, including shelves of homemade treats to purchase, such as Ballyvolane relishes, preserves and fruit or hedgerow cordials, such as blackcurrant and elderflower.

Homemade and local food is at the heart of this enterprise and their strapline sums it up perfectly: “Traditional robust Irish food. Sourced locally, served simply.” The legendary fourth generation butcher, Michael McGrath, is just along the street (he also supplies meats to Ballyvolane), a happy chance that was no doubt a factor in bringing to West Waterford the idea of London’s old chop houses - which sold various chops, cutlets and steaks on the bone.

An assortment of chops, cutlets, steaks and pies are, quite literally, the backbone of the menu here and the sourcing is impeccable, with beef, lamb, and mutton coming from McGrath’s traditional butchers shop, plus pork from their own Ballyvolane House free-range saddleback pigs.

But, while succulent and deeply flavoured meats may steal the limelight at the Chop House, equal attention is paid to all other ingredients, including free range poultry from Englishtown near Dungarvan; vegetables from the gardens of Lismore Castle and Ballyvolane House; farmhouse cheeses from Waterford and neighbouring counties; butter from the renowned Glenilen farm in West Cork. Ballyvolane eggs are used for baking and breakfast, local beekeepers provide honey - and, as the Greens enjoy foraging, you can expect lots of wild food here too, including game in season.

The main menu features very little fish, for the good reason that fresh fish is posted on the daily blackboard menu, depending on availability – and not only does fresh fish and seafood come exclusively from Irish waters and adhere to “sustainable fishing” policies, but the smoked and cured fish are prepared in-house.

Every detail about the menus here, including the stylish yet down to earth menu board at the door, tells a story of the ‘eat local’ philosophy of the Greens and their head chef Robbie Krawczyk – even the house aperitifs are based on seasonal cordials which may be made with rhubarb in spring, elderflower or blackcurrant in summer, and then autumn berries such as blackberries later in the year.

And, exceptional as everything is at the O’Brien Chop House, the Greens don’t work in isolation – not only do they support the local community through individual suppliers, but they also host events such as Slow Food Feasts and Curry Nights together with complementary businesses such as Dungarvan Brewing Company (whose craft beers include Helvick Gold, a blond ale; Copper Coast, a red ale; and Black Rock, an Irish stout) and Green Saffron Spices of Midleton, East Cork (an amazing little family company, which includes some unusual Christmas puddings - one of them gluten-free - among their imaginative range of products).

West Waterford is wonderful – and this inspiring place should be a “must visit” destination for every hungry visitor.

O’BRIEN CHOP HOUSE DINNER MENU (October 2011)

Traditional robust Irish food. Sourced locally, served simply.
Autumn berry fizz €3.50
Autumn berry bellini €7.95

STARTERS

Homemade creamy celeriac soup (v) (cf) €5.25

Lismore Castle garden tomatoes, red onion & basil (cf) (v) €7.90

Fresh Irish mussels with white wine, cream & garlic €9.90

Wild pigeon breast on toast, smoked potato cream (cf - with our gluten free toast - please ask) €10.90

MAIN COURSES

Today’s fresh fish - please see blackboard for details & price

Risotto with white onion & beurre noisette, green leaf salad (cf) (v) €16.25

Supreme of Englishtown free range chicken with a mild mustard sauce (cf) €16.90

Chop House fish pie, green leaf salad (cf) €18.90

Pan-fried saddleback pork chop, apple & onion “jam”(cf) €23.50

McGrath’s lamb cutlet & confit shoulder, lamb juices (cf) €23.50

Skeaghanore duck breast with garden beetroot (cf) €23.90

McGrath’s sirloin steak, 250gr. with béarnaise or peppercorn sauce, hand cut chips (cf) €23.90

McGrath’s rib of beef, 850gr. for two to share, béarnaise or peppercorn sauce (cf) €56.00

All main courses come with appropriate side dishes

SIDES

Hand cut chips | Seasonal garden greens | Green leaf salad | Irish new potatoes €3.50

PUDDINGS & CHEESE

Rosemary cooked cream with a berry compote €6.50

Creamy rice pudding with Ballyvolane House jam (v) (cf) €6.50

“Hot Chocolate” with marshmallows (v) (cf) €6.50

Chop House garden apple & autumn berry crumble, custard & vanilla ice cream (v) €6.50

Co. Cork Durrus and Co. Tipperary Cooleeney & Cashel Blue cheeses (v) (cf) €8.50

TO FINISH

Badger & Dodo Coffee & Solaris Organic teas - please ask for our tea & coffee menu

Please note there is no service charge at O’Brien Chop House and any gratuities received are distributed equally amongst all staff

Should you have any specific dietary requirements please let us know

(n) nuts in this dish (v) suitable for vegetarians (cf) coeliac friendly

At O’Brien Chop House we endeavor to source as many of our ingredients as possible from local suppliers. Our beef & lamb comes from the fields of our butcher, Michael McGrath here in Lismore and pork from our own free-range saddleback pigsreared at Ballyvolane House.

Chicken is sourced from a free-range farm at Englishtown near Dungarvan.

Fresh fish & seafood comes exclusively from Irish waters and adheres to “sustainable fishing” policies and our smoked & cured fish are prepared here at the Chop House.

Vegetables are from our own gardens at Ballyvolane House and the gardens of Lismore Castle.

Butter is from Glenilen farm, Drimoleague. Organic teas are blended in Galway and coffee is roasted & blended in Fermoy.

On Friday 21st October 2011, a “Slow Food” Feast celebrated local ingredients in association with Ballymaloe Cookery school

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VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

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“Just Ask!” is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers.

Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we always enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby – and we would love to see more chefs sharing that precious information with their guests. 

If you are a visitor to the area, learning a little about local food and the people who produce it adds a special extra dimension to the visit – and, for residents, it reinforces a natural pride in the good things of their locality and makes a meal all the more enjoyable.

So, we are delighted by the high standard of menus that continue to be submitted for our ' “Just Ask!” Restaurant of the Month Competition', menus that really speak of the best of Irish foods – and the dedication of both the people who make them, and the chefs who select them to create wonderful dishes with real Irish flavour for our enjoyment.