The Cork International Hotel has launched a new Spring menu with a special emphasis on reducing food waste.
A number of dishes have been created to contribute to the hotel’s Zero Food Waste targets and these are identified by a special symbol on the menu. One of the key measures is sourcing ingredients from local suppliers and these are highlighted on a map which is printed on the menu.
Locally sourced produce and sustainability have always been a key consideration for the team at the Cork International Hotel. As part of the Trigon Hotel Group, along with the Metropole Hotel, they launched a Food Charter last year which aims to combat food waste and bolster sustainability efforts. As a result, the hotels have reduced the amount of food waste by 12.5% or four tonnes so far.
Among the 10 commitments outlined in the charter is to monitor all waste and its source and use every element of a product where suitable. They have designed no-waste dishes by creating specific meals which do not generate organic or non-organic by-product waste.
The team has always been committed to using seasonality and supporting local suppliers including McCarthy Meats in Cork City, Waterfall Farm Vegetables, Allshire Meats in West Cork, Glenmar Seafood in Union Hall and Clóna Ltd. Dairy Products in Clonakilty.
Executive Head Chef at Cork International Hotel, Paul Ryan, said: “We are committed to reducing our footprint and this menu is a reflection of the overall vision of the hotel group. We have a wonderful community of top class food producers and suppliers which we are delighted to work with. As a team we are working hard to reduce food waste and we have created a number of dishes on the menu to speak to that. By choosing those options, you are helping us on our journey working towards a more sustainable future. We look forward to welcoming diners and them trying our dishes.”
A sample menu includes:
Levantine Falafel – Preserved Apricot Salsa, Houmous, Raita Dressing, Toasted Almonds
New York Inspired Chicken Wings – House Hot Sauce and Cashel Blue Cheese Dip
**
Tagliatelle Pasta – Oyster Mushroom & New Season Spinach, Parmesan Cream, Truffled Gremolata
Roast striploin of Irish Beef – Thyme Roasted Baby Potatoes, Butternut Squash Puree, Charred Broccolini, Rich Red Wine Jus.
Wild Atlantic Fish and Chips – Crispy Battered Fresh Local Haddock, Tartar Sauce,
House Pea Purée, & French Fries
**
Brooklyn’s Famous Black Out Cake – Chocolate Génoise, Amarena Cherries, Candied Hazelnuts, Chantilly Cream, Caramelised White Chocolate
Rhubarb & Almond Delice – First of the Season Rhubarb & Vanilla Compote, Apple Cider Jelly, Almond Streusel
General Manager of Cork International Hotel, Eoghan Murphy, said: “Our team of chefs, led by Paul, have designed a really exciting menu which reflects the hotel’s ethos of reducing food waste and supporting local suppliers. Each dish has been designed using the freshest ingredients and we look forward to inviting our customers to the New Yorker for lunch or dinner throughout the Spring and beyond.”
