“As much as possible local producers are used on the menu, as it really is the best that you can get”
2013 saw the completion of Thatch and Thyme Restaurant on the main street in Kildorrery. Our beautiful thatched building dates back to 1777 and is a protected structure right in the heart of the village. Over its 200 year plus life time the building has gone through several changes which all contribute to its character and charm. The final transformation to a restaurant was opened by Jo McEldowney in summer 2013.
Jo has spent the best part of 22 years cooking and has worked in some of the best restaurants in Munster. It was while at Lovett's Restaurant in Douglas that she was nominated for young chef Ireland in which she was runner up. Jo has also worked in renowned restaurants in London, New York and Sydney.
Time spent travelling gave Jo great inspiration for the menu when opening her restaurant and you will often see dishes influenced by her travels around the world. Travelling also gave Jo a great appreciation for what we have at home. As much as possible local producers are used on the menu ,as it really is the best that you can get. Kildorrery is luckily positioned within a community of producers and restaurants championing local food . Local producers are used on our menu such as Bluebell falls goats cheese, Hegarty’s Cheddar, O Follain jams and Longueville house Cider, Donnybrook Farms Lettuce, Strawhall eggs, Hanley’s Puddings . Much of our fruit and herbs come from my family’s gardens. Showcasing such producers is a source of great pride and makes changing our menu daily an easy task. At The Thatch and Thyme food is always homemade with love for you to enjoy.
What they’re saying
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"There are restaurants in infinitely more populous Cork city that would kill for this kind of midweek trade in winter’s depths"
Joe McNamee
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"Joanne McEldowney’s cooking is top class. She uses mainly local produce. It is tidily presented and service is with a smile"
Cork Billy