Don’t just listen to us. Listen to the Chefs.

As a supplier, we could spend a lot of time telling you how great our product is. But you don’t want to hear that. You want to read reviews, take recommendations from friends/family/chefs and do your own tasting.

So, it was nice to spot one of Dublin’s hottest chefs mention our duck in the September issue of Food & Wine magazine. Husband and wife team, John and Sandy Wyer opened Forest Avenue on Dublin’s Sussex Road in 2014. The eatery was an instant hit with critics and diners loving their adventurous and unique food offering. The pair recently opened a second eatery, Forest & Marcy, around the corner.

In this issue, the inspiring duo offer a creative menu including “Duck with baked cabbage, kohlrabi, apple mustard and hazelnut.” Describing the duck they use, they say there is only one option.

“The quality of the duck is very important, which is why we use Thornhill Duck.”

Well, you can’t say anymore than that really!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: