It hasn’t taken long for Frank Sheedy’s cooking to win both critical and popular attention. At a time when culinary standards in County Clare are sky-high, here is a chef who is right up there with his peers, a cook with a lovely, sure touch, a man who signs every dish with a clear, unequivocal signature. He likes the natural sweetness of things – roast beetroot with hot smoked salmon, for example, or a pear purée with belly of pork, or sweet caramelized onion with rib-eye steak – and that touch of honey in his repertoire may explain why this food is just so enjoyable, so easy to like, so easy to enjoy.
Of course, what are even easier to enjoy are the grandstanding desserts that have helped to make Roadford so appreciated, and classics such as his lemon sundae, or the lush date and rum pudding, or the brilliant summer berry trifle with chocolate crisp, show a true master at work, exhilarating patisserie that just blows your mind with brilliance. Value for money in Roadford, for both the food and their comfortable rooms, is pretty amazing. Another Clare champion.
