An invitation to Chef’s Table at MacNean Restaurant

Since the juggernaught that is MND collided with my life five years ago, any type of normality is a distant memory at this point. Yet on this futile journey I have met some incredible people. Those who seem to ‘get me’ straight away, even though I’m at my worst; severely physically disabled and a shadow of my former self. Vulnerability is a very raw emotion, some people can’t or don’t want to deal with it, while others just wade in, wanting to help you in some way.

Ever since our paths crossed a couple of years ago, Ireland’s finest and best-loved chef Neven Maguire and I have remained friends. Recently he invited my family and I to Sunday lunch in his multi award-winning restaurant. The experience was too good not to share with you. I’ve always dreamed of being a food writer… this is my moment 🙂

I can barely eat anymore, approximately 80% of the muscles in my mouth and throat have wasted away by now; but does that stop me? – Hell no! I still eat one meal a day, but get most of my food, and all my fluids, through a feeding tube in my tummy. I’m under strict instructions from my Doctor to eat purely for pleasure. Yes Doc, I can do that!

The lovely Andrea liaised with us for weeks beforehand to ensure they could meet my every need and make this a special experience for me. The biggest challenge was suitable food. Here’s a *brief* summary of my limitations: I can’t chew anymore so food has to be soft and cut small. Textures are a big problem; I can’t deal with dry, crunchy or crumbly foods. My palette has completely changed; I can no longer tolerate strong flavours, spices or even my old favourite; black pepper. Apart from this, everything else is fine…!

The morning of our trip, everything went to plan. My carers had me looking spick n’ span and my husband had packed the car with my medical equipment to cover any ‘what if’ scenarios we could think of. An hour into the journey I needed medical attention – my MND monster wanted to remind me who was really in charge of my life – but after a brief diversion to Cavan Hospital we were on the road again.

Even with a legitimate excuse it’s embarrassing to arrive late to your own party, though needless to say, we received a warm welcome from Neven and his team. We were lucky enough to dine at the Chef’s Table which is their private dining experience. For me, this was ideal; safe and homely surroundings where I could eat at my own pace.

Neven presented us with a 7-course tasting menu [my menu was slightly different to cater for my limitations]. The very knowledgeable sommelier was on hand to offer aperitifs and recommend what wines would best complement our food.

Our first course was a chestnut and mushroom mousse with rabbit kataifi, served with a selection of breads. The mousse had a velvet texture and tasted heavenly. Our breads looked and tasted delicious; bacon bread, cheese puffs and pizza bread with pesto that my 8-year-old fussy eater demolished (along with the very more-ish rabbit wrapped in kataifi pastry!).s-with-hock-and-breads

My second course was orzo pasta with asparagus and red pepper puree. The orzo was cooked in saffron which added colour and a delicate flavour. The others were served a warm ham hock terrine with black garlic, pork crackling and an apple sorbet. The attention to detail with the presentation was incredible and it tasted amazing.ham-hock

The third course was a blackberry and apple jelly with natural yogurt on top. The jelly was delightfully tangy, whereas the yogurt was rich and creamy; a delectable contrast.

Our fourth and main course; gratin of cod with basil risotto, baby leek and a ponzu gel. The red meat-eaters had fillet of dry aged beef, cheek pie, glazed pearl onions and smoked celeriac. My pride and joy had already told Neven his favourite dish. He was promised the best chicken nuggets of his life and he got exactly that: Chicken goujons with panko bread crumbs, hand cut chunky chips, with a generous serving of the special red sauce on the side! A brief lull in conversation, followed by clean plates all round was conclusive evidence we fully enjoyed the deliciously exquisite mains.

Life is always better with a pre-dessert. Mine was instantly improved by a rhubarb puree with ginger ice cream and rhubarb jelly! The puree was a delight for the taste buds, I’m still dreaming about it. The ginger ice cream was a revelation, even for those suspicious of ginger.rhubarb

My main dessert course was coconut and malibu parfait with confit of mango and vanilla ice cream. It was refreshingly tropical. Sadly chocolate and I don’t get on anymore. Consequently I had to look on while the others got the very theatrical “Coole Swan” chocolate sensation with chocolate moose, pecan brownie, chocolate powder and Malteaser ice cream. It’s presented as a chocolate ball then hot chocolate sauce is poured over it, unveiling the hidden treats inside; it’s really got the wow factor. I’ve enjoyed the dessert before so knew only too well what I was missing – big sad face! To finish our sumptuous feast we refreshed ourselves with tea, coffee and petits fours – bite-sized pieces of heaven!

My days of eating are coming to an end so our lunch felt somewhat like my ‘last supper’ and what a way to finish up with such a memorable meal. We got the opportunity to watch Neven create culinary masterpieces right in front of us and then present each dish to us. We had a fun-filled afternoon in the company of our MacNean friends.

A heartfelt thank you to all the talented staff who make MacNean Restaurant an unforgettable treat. To the King of Kindness himself – Neven, thank you for making my foodie dreams come true. I’m a little old for a ‘Make-a-Wish’ experience but you gave me just that!

Sharon x

To find out more about Neven and get some delicious recipes, check out his fantastic blog: Anyone can cook with Neven Maguire