To celebrate the overhaul of Citron Restaurant at Dublin’s Fitzwilliam Hotel, Head Chef Philip Mahon will be hosting a supper club on July 3rd. The event costs €39.99 per person, and the theme of the evening is goat. Why goat? Well, according to Mahon, “It is not considered a premium meat, but it beats the ubiquitous chicken any day. It’s intriguing and the whole team has really enjoyed working out the best ways to prepare, cook and serve. I have sourced the vegetables from a farm in Louth which in turn will complement the flavour of the meat. I believe in a holistic approach when cooking and go to great lengths to procure produce in the immediate environs of the animal. I’m using hay the goat probably slept in, its milk and cheese to cook with, vegetables and fruits that would be grown in the surrounding area and probably in a goat’s diet –that’s sustainable cooking!” Fair enough so. Diners will drink a hedgerow themed mojito and dinner will be accompanied by a selection of the South African Fairtrade ‘Goats Do Roam’ wines, and the more local ‘Mountain Man Hairy Goat’ Irish Pale Ale, which is brewed in Cork and delivers strong citrus and tropical fruit aromas coupled with a balanced with malt and hop flavours.
To book a place on this goat-themed adventure, email firstname.lastname@example.org.