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Tuesday 21 November 2017

Reeds Restaurant at the Ferrycarrig awarded two AA rosettes

By David Tucker

Reeds restaurant Ferrycarrig Hotel. Pictured are in front are Karl Mc Donagh Reeds Chef de Partie, Tony Carty, Head Chef and Jean Ernot Junior Sous Chef Reeds. Picture: Patrick Browne
Reeds restaurant Ferrycarrig Hotel. Pictured are in front are Karl Mc Donagh Reeds Chef de Partie, Tony Carty, Head Chef and Jean Ernot Junior Sous Chef Reeds. Picture: Patrick Browne
The Reeds restaurant team at the Ferrycarrig Hotel. Pictured front are Karl Mc Donagh, Reeds Chef de Partie; Tony Carty, Head Chef; and Jean Ernot, Junior Sous Chef. RIGHT: Rom Daniel, Maitre D; Janette O'Keeffe, Assistant General Manager at the Ferrycarrig Hotel, Tony Carty, Head Chef; and Derek Coyne, General Manager.

Reeds Restaurant, at the Ferrycarrig Hotel, in Wexford has just been awarded two AA Rosettes in recognition of its culinary excellence.

The much-coveted achievement is awarded solely on the basis that the restaurant, overlooking the Slaney, demonstrates exceptionally high standards of cuisine.

Conor Faughnan, of The AA commented: 'To receive 2 AA Rosettes a restaurant must show commitment to the highest standards not just in preparing the finished product, but even in sourcing their ingredients.

'It's a testament to the great work of the team at Reeds Restaurant that they have received this award and a sign, I'm sure, of even greater things to come in the future,' he said. Reeds' Executive Chef Tony Carty said Reeds Restaurant prides itself on the use of local produce. 'It's vitally important to build a relationship with our suppliers, which include; James Walsh - Rosslare crabmeat, Greenhill Farm, Richie Doyle and Pat O'Neill butchers, Tom Cleary vegetables, Killowen Yogurts and Atlantis Seafood. By using these local suppliers it enhances our menu for our customers to enjoy the wonderful local produce available to them,' he said.

The AA inspector said: 'This visit to Reeds was a pleasure, revealing a fine balance between formality and friendliness. All of the dishes were perfectly cooked, with great fresh flavours indeed it was difficult to choose from the well-compiled menu featuring so much of what is best in the larder that is the South East.'

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