Tony Schwarz has cooked in and around Adare for some years, including a stint in the Mustard Seed, so getting the keys to his own place in Ireland's prettiest village was always on the cards.
Even before you get in the door this thatched cottage will have charmed you, and the cooking then completes the task: slow roast pork with white sage stuffing, choucroute and charcuterie sauce is the sort of signature dish chefs would kill for; duck confit with black pudding, apples and prunes is classic robust brasserie fare. Desserts show the skill of gifted pastry chef: pear and frangipane with yogurt, cream cheese and honey ice cream is already a classic, and standards like creme brulee are shown appropriate respect.
