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FOOD FOR THOUGHT
Sustainability runs through everything we do and it's something our chefs and food buyers are equally passionate about. Scroll down to find out how to shop and eat more sustainably in our stores and online…
The Restaurant by Johnnie Cooke is playing its part by eliminating all single-use plastic, stocking only fully biodegradable takeaway cups and offering a discount for those who buy take away coffee with a reusable cup.
THE LAMBAY ISLAND ALLOTMENT
Johnnie Cooke, Head Chef in residence at The Restaurant in our Dublin store, believes in getting fresh, locally sourced, in-season foods to his tables as quickly as possible. In November 2018 the Johnnie Cooke team made the first step towards growing their own vegetables on Lambay Island, Co. Dublin, some of which were used on the menu in store.
MINIMISING OUR FOOD MILES
Our suppliers are our neighbours at Table Restaurant in our Cork store. Proprietors Domini & Peaches Kemp use a wealth of local suppliers from Arbutus Bread, Folláin Preserves and Ballycotton Seafood to Ummera Smoked Salmon and Macroon Buffalo Cheeses. Domini says, "We are dedicated to making the most of our local food delicacies and supporting the artisans who make them."
Reducing the food mile and supporting local artisans doesn’t just happen in our restaurants but in our store too. Why not try a few chocolatey treats courtesy of sisters Karen and Natalie Keane, ethical chocolatiers behind Bean & Goose in Wexford or CREATE 2019 makers Wilde Irish Chocolates and Cocoa Atelier.
PAN-FRIED FILLETS OF DOVER SOLE GRENOBLE STYLE
Dover Sole is a good option if you are conscious of our impact on the Irish Sea. The vessels time at sea are limited and controls are in place to manage landings. Populations are healthy and growing with careful management, also because of its high market value, many fisheries use specific gears to target sole, thus not killing other fish in the process.Johnnie Cooke
- 1/8 pint of full fat milk
- 2 oz plain flour
- 2 tablespoons olive oil
- 2 Dover sole fillets, trimmed and skinned
- Salt and freshly ground white pepper
- 2 tablespoon unsalted butter
- 1 tablespoons baby capers
- 1 lemon, cut into suprêmes, reserving juice
- 1 tablespoon fresh flat-leaf parsley or chives, minced
- 1 tablespoon extra-small croutons
Pour the milk into a baking dish large enough to hold the fish. Add the flour in another shallow container.
Coat the fish fillets in the milk on both sides and season with salt and white pepper. Dredge the fillet in the flour, tapping off excess. Heat the pan, when nice and hot add the olive oil and fillets to the pan and sauté until browned, about 3 minutes per side. Transfer each fillet to a warmed serving plate.
Wipe the pan clean and place over medium heat. Add the butter and cook until melted and starting to brown, about 1 minute. Stir in the capers and suprêmes. Remove the pan from the heat and stir in the lemon juice. Spoon the sauce over each of the fillets, garnish with the parsley and croutons, as well as blanched seasonal vegetables, and serve at once.
TRY SOMETHING SWEET AND SUSTAINABLE
LISMORE FOOD COMPANY Hazelnut, Cinnamon and Raison Biscuits
BEAN & GOOSE Roasted Almonds and Irish Sea Salt Bar 80g
BEAN & GOOSE Spiced Hazelnuts and Honey Dark Chocolate Bar 80g
LISMORE FOOD COMPANY Salted Irish Digestive
LISMORE FOOD COMPANY Lemon Polenta Fine Biscuits
LISMORE FOOD COMPANY Dark Chocolate Apple Crisp Thins 100g
MORE TO READ
Read all about our Message in a Bottle and find out more about sustainable bottles and the best refill spots around town.