Denis Cronin has his finger right on the pulse of modern, fun eating. He has borrowed his Mum Thecla's Seafood Chowder recipe, which he finishes off with a slurp of brandy and cream. He puts a little chilli and lime aioli with his salt and pepper squid, and with Sally Barnes' Woodcock Smokery mackerel, he adds a little balsamic dressing.
The sourcing of food in both the Mad Fish Restaurant and Cronin's pub is really spot on, beef from Tom Durcan in the English Market, bread from Hassett's in Carrigaline, smoked fish from Sally Barnes. So whether you are just having a Sean Cronin Special Sandwich or their signature Mad Fish dish of salmon, monk, cod and mussels in a cream and white wine sauce, everything here is right on the money. Denis also runs the Cheese Please stall in the Crosshaven market where he offers a comprehensive selection of Irish artisan cheeses.
