A Popular Kenmare restaurant this week won their own triple crown when they has scooped the best emerging Irish Cuisine for Ireland, Kerry and Munster at the Irish restaurant awards which took place in Dublin.

No. 35 Restaurant, which is family-run by Dermot and Oonagh Brennan uses local produce and breed their own pedigree rare Saddleback pigs for their delicious free-range pork meals. Dermot Brennan has won several awards for his free range pork, the most prestigious of which was the Champion of Ireland for Best Pork Sausage at the 2016 Fins Goustiers European Championships in France All their sausage meals are hand made and use an old recipe handed down from his Grandfather. The pork also won  gold at the European sausage championships in France, the por coppa award at the Irish Food Awards and overall best product at the recent Listowel food fair.

Photo shows, Dermot Brennan, Proprietor, Tony Schwarz, Head Chef Neil Hynes, Manager celebrating the Best Emerging Restaurant Awards in No35 Restaurant, Kenmare this week.
Photo: Don MacMonagle

Dermot Brennan trained in the art of charcuterie with Hugh Fearnley-Whittingstall at River Cottage in England and with small artisan producers in Tuscany, Italy. The application of salt and smoke to food can be traced back from ancient civilisations right up to the present day. This represents the beginning of cooking and remains a key part of  No 35’s house cured charcuterie

Further information: Dermot Brennan 086 8380604 or info @no35 kenmare.com

Photo: Don MacMonagle-macmonagle.com