Gleesons recipes

McCarthy’s Irish Whiskey Boudin, Green Onion, Potato Cake, Soft Poached Eggs and Frizzy Onions.

• Pan Fry the boudin lightly in clarified butter until warm through.
• Pan Fry the potato cake on low heat until the outside is crusty.
• Poach the eggs in boiling water with white vinegar.
• For the frizzy onion, slice the onion paper thin, toss in a little light batter and dust with seasoned flour. Deep fry until crunchy.
• For assembly place the boudin in the centre of the plate, put the potato cake on top, followed by the poached eggs and frizzy onion.
• Garnish with fresh seasonal herbs, oragano, basil, etc.

This special dish is available in our a la carte menu in our manse restauraunt daily.

McCarthys Boudin is also available to purchase in our Artisan Food and Wine shop.

Wine tasting at Gleesons

On the 7^th of july Hugh Murray Sales Director of Classic Drinks will do a wine talk at the well renowned Gleesons TownHouse and Restaurant.

His topic for the evening will be  “summer time  and the living is easy”

He will focus on wines that are suitable for drinking on these lovely long summer days. The focus will not be on the usual culprits but more on the less know grape varieties such as muscato, torrontes, and sangiovese.

He always believes that wine is for communication and having fun and learning about what life has got to offer. Its not about getting serious and having to know what side of the hill the grapes were grown or how long it was fermenting.

He hopes to break down as many of the barriers that people find hard to understand about wine from language to understanding the label.

He always encourages people to ask as many questions as possible and not to be afraid to ask something that they may fees sound silly. As he says “ the only way of learning is to keep asking questions.”

It promises to be a fun and entertaining evening where you are guarantee to learn more about wine and find that you to could have a excellent nose for wine.

Meet the Producer

Jack and his famous black pudding

Meet Jack Mc Carthy of Kanturk is a traditional artisan butchers owned and managed by Jack and his son Tim McCarthy. One of Ireland’s most prominent and celebrated meat producers, McCarthy’s of Kanturk have an extensive range of award winning value added products. Their most recent achievement being the  2010 gold medal from, the ‘Brotherhood of the Knights of the Black Pudding’, a competition which takes place annually in Mortagne-au-Perche, Normandy,  France and which goes by the name ‘La Confrerie des chevaliers du Goute Boudin’. The contest attracted intense competition from over 4,000 entrants but the McCarthy secret recipe stole the hearts and taste buds of the judges.

Taste this Boudin which will also be featured on Gleesons menu. Jacks famous guiness and cider spiced beef continues to be so popular in the shop and on the menu.

Jack will be in Gleesons Artisan Food and Wine shop on Tuesday afternoon July 6th from 3pm. Everyone welcome.

Farmers Market Lamb Festival Special

The Farmers Market will take place tomorrow like normal except it will be on a larger scale with many producers attending. Mary Gleeson will be in the square serving Lamb Burgers.

Denis Naughton goes through to the Final of the Celebrity Lamb Cook Off

The semi final of the Lamb Festival on Sunday night went very well. Over 100 people attended to watch Denis Naughton go through to the final. Details of the final will follow shortly.

Tea/Coffee Morning

The tea/coffee morning in the new youth centre QUAD on Tuesday morning was a resounding success, all €300 raised went to Western Alzheimer’s.

Gleeson’s in the Southwest Standard

Gleeson’s will next week be published in The Southwest Standard. See the article below.
The Southwest Standard is a weekly publication in a tabloid format and it holds advertisements, features and editorials. The publication is available in Bristol & Avon, Dorset, Somerset and Devon and just across the border into Cornwall.

Article about Gleeson's in The Southwest Standard

Easy Travel to Gleeson’s

Would you like a relaxing break? If so check out Gleeson’s Townhouse situated in the beautiful West of Ireland. Go “off the beaten track”, meet local people and experience local food and culture.
It is now easier than ever to find Gleeson’s Townhouse. Fly to Ireland’s West Airport situated near the town of Knock. Knock is just a 1 hours scenic drive from the airport to Gleeson’s Townhouse. Gleeson’s can arrange transport for their guests from Knock if they desire. Alternatively guests can fly to Dublin, there are many simple travel options to get from Dublin to Roscommon. Gleeson’s will always help to find your route and make your vacation as hassle free as they can.

Semi Final of Roscommon Lamb Festival Celebrity Cook Off

Lamb Festival events have great demand for tickets. Tonight’s sees the first semi final of celebrity chefs, Dennis Naughton and Michael Curley in Gleeson’s. Fun night with Vincent Collins of Service Matters to be our compere.
Tickets for tonight’s semi final of the Lamb Festival Celebrity Cook Off will be €15. A live stream of the cooking from the kitchen will be displayed in the restaurant.

Success of First Celebrity Cook Off Heat in Aid of Lamb Festival

Gleeson’s is pleased to report the success of the lamb festival celebrity cook off held on Monday 12th May in Gleeson’s Manse Restaurant. The two competitors, Mary Chandler Conry (Roscommon Lions Club) and Eithne Jarrett (of Roscommon Supported Employment), battled it out, each prepared, cooked and served culinary dishes to a restaurant full of people. At the end of the evening Eithne Jarrett came out victorious.

Eithne Jarrett being assisted by Kieran Brennan - Gleeson’s Sous Chef

Eithne Jarrett being assisted by Gerry Doyle - Gleeson’s Head Chef & Kieran Brennan - Gleeson’s Sous Chef