Opening a new restaurant is never easy yet, even in what was the most challenging year ever for the hospitality industry, 2020 saw a surprising number of promising restaurants opening in Ireland - including Café Logr, which opened in the former Village Bistro premises in the heritage village of Adare.
It's a first venture for husband and wife team, David and Petra Hayes - and a homecoming for David, whose CV includes nine years as Head Chef at the Maigue Restaurant in the famed Dunraven Arms Hotel, at the other end of this pretty village. So, no surprise that trusted local suppliers and small producers are at the heart of the seasonally-led menus here...
Grass-fed beef from Barry’s Family Butchers in Croom, Co. Limerick, Croom Free Range Eggs, bacon from the legendary McCarthy’s of Kanturk, Co. Cork, O’Briens Artisan Farmhouse Cheese from Ballyhahill, Co. Limerick, salad leaves and seasonal vegetables from New Leaf Urban Farmers in Ballyneety, Co. Limerick (2019 Euro-Toques National Craft Award Winner), and freshly caught fish and seafood from CS Fish in Doonbeg, Co. Clare all feature, and David's aim is to keep it simple and allow the ingredients to play the starring roles.
Initially a daytime café, the couple's aim is to offer "Honest, flavourfiul dishes with attentive service in a casual and relaxed environment.” And, among the morning dishes you'll find a delicious house variation on traditional swiss muesli - Apple Soaked Overnight Oats with Velvet Cloud Sheep’s Milk Yoghurt, Prunes, Pistachios, Cinnamon and Bee Pollen - and brunch favourites like Wild Mushrooms on Sourdough Toast with Soft Fried Croom Free Range Egg and Wild Garlic, while lunch dishes to look forward to might include Breast of Rings Farm Chicken with Caesar Dressing, Tender Stem Broccoli, Smoked Almonds and Cáis Na Tíre (a terrific cheese from nearby Tipperary), or Confit Lamb Shoulder with New Leaf Urban Farmers Salad Leaves, Capers, Heirloom Tomatoes, Lamb & Parsley Vinaigrette. No wonder they have so many regulars coming back for more.
Coffee is also a shared passion for the couple, who use locally sourced beans from artisan roastery, The Old Barracks, in Birdhill, Co. Tipperary (see separate entry), and whose love of coffee is reflected in the name of their business - Logr is, we are reliably informed, Czech slang for ‘leftover coffee grounds’.
