Roganstown Hotel & Country Club is located just outside the village of Swords, north County Dublin, and is close to Dublin Airport.  It boasts a Championship Golf Course designed by Christy O’Connor Jnr., has fifty-four bedrooms, a 17m swimming pool, Gym, and Beauty Spa.

I was invited to attend the launch of the new menu at the hotel restaurant – McLoughlin’s – which was created by Head Chef Tom Walsh and his team.  Chef Walsh recently joined Roganstown Hotel, and I was looking forward to finally getting a chance to enjoy his food.

The dinner took the form of a Tasting Menu which highlighted Irish producers and ingredients from around the country, and showcased the style and calibre of cooking one can now expect from McLoughlin’s Restaurant.

On arrival in the Function Room, guests were treated to Prosecco Bellinis or Cosmopolitan Cocktails.  We made our way to our various tables after perusing the seating plan, and eagerly awaited the first dish.  As we were seated at Table no. 1, ours was first to be served.

Chef’s Amuse Bouche – Tortelloni of salted cod and Irish lobster, baby artichoke, and lemon jelly

Starter – Terrine of smoked ham hock and vegetable, crispy shallot, piccalilli, candied beets, radish

Fish Course – Helvick hake, pea purée confit heritage cherry tomatoes, velvet crab emulsion

Meat Course – Rump of lamb, fondant potato, baby vegetables, carrot purée, garlic purée,  jus rôti

Pre-dessert – Lime jelly, orange, citrus foam

Dessert – Chocolate pot, chocolate soil, hazelnut sponge, raspberry sorbet

Wine – Starter and Fish course –  Château Timberlay Bordeaux Sauvignon Blanc – Semillion

Wine – Meat Course – Château Timberlay Merlot, Cabernet Saugivnon and Cabernet Franc grape blend

Dessert wine – Riesling Sweet Agnes, New Zealand.

I will certainly return to McLoughlin’s and would have no hesitation in recommending the restaurant to family and friends.

My sincere thanks to Head Chef Tom Walsh, Roganstown Hotel and Country Club, and all the staff for a deliciously enjoyable evening.