Dining at Docherty's
Welcome to Docherty's restaurant, run by outstanding Irish chef Duncan Docherty - one of only four restaurants with a three Michelin star rating in the UK.
Find out more about Duncan Docherty
What the critics have said about Docherty's:
Happy as a pig in the proverbial, from The Saturday Herald Food Monthly supplement, 29/10/05
Restaurant reviewer, Ian Sadler
"Duncan Docherty has an idea. He has squeezed it hard and then squeezed it some more. The idea has become a religion.
The front of house is pure class. The maitre d' has that rarest of combinations - warm heart and icy professionalism right down to the bone.
The food. What can I say? I have to issue a health warning here. You will have a terrible time at Duncan Docherty's if you're a vegetarian.
Docherty's big idea is meat. No, that's the wrong word. The idea is the eating of animals and everything, and I mean everything, that's in them. This is cooking full of verve and vigour and courage and you just know it's a kitchen where blood, sweat and tears are shed to give you the meat experience of a lifetime.
And the animal of choice? The signature dish of this fabulous place? Pig.
I have one big complaint. The naming of this dish. Pork assortments.
Let's call a spade a spade, and a pig brain a pig brain."
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Recipe
 Rabbit stuffed with Black Pudding wrapped in Parma Ham.
Serves six.
Ingredients
1 wild rabbit
300gm Irish black pudding
100gm good quality Parma Ham, very thinly sliced
1 caul fat (aka pig's stomach lining or crepinette)
75gm unsalted butter
Method
First of all, get your butcher to skin and bone the rabbit, making sure the flesh is kept in one piece. Lay a large sheet of cling film on your bench, and on top layout a sheet of caul fat. Then carefully cover this with a layer of Parma ham. On top, lay out the rabbit, and place a line of black pudding in the centre. Wrap the rabbit around the black pudding and then fold over the ham, and the caul fat to form a large sausage. Wrap tightly in cling film, and poach in simmering water for 25 minutes. Allow to cool for a couple of hours. Then slice the rabbit into generous portions, and pan fry in butter until golden on each side.
Original recipe, Duncan Docherty March 2005, adapted by Chris Barber.
For more recipes, try the BBC Food website.
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Profile: Duncan Docherty
After leaving school with A levels in art and history Duncan Docherty went straight to work at The Running Hare in Dunkenny, the Michelin starred country pub famed for its game and local Irish produce.
In 1988 he moved onto the much admired city restaurant Dermot Clarke, before going on to spend two years in Paris at the 3* restaurant Jean Marc Vesselle.
In 1992 he took the position of sous chef at London’s Park Garden Hotel, before spending a year as head chef to well known TV chef Gary Green. Docherty gained a Michelin star for Greens in the City, before being lured to the Cotswolds in 1996, taking the head chef position at the 2 Michelin starred Markham Manor.
In 1999 Docherty moved back into the city to open his own restaurant. Following rave reviews, Docherty’s was awarded its first Michelin star in 2000, swiftly followed by a second star in 2003.
In November 2005 Docherty’s received the highest culinary accolade, the third Michelin Star.
Duncan Docherty was named chef of the year by The Chef's Association of Great Britain in 2002 and again in 2004. In 2003 Docherty featured in the much acclaimed TV series Go Wild with Docherty. The follow up series, Docherty’s Ireland will be screened in Spring 2006.
Disclaimer: This is a webpage created for the BBC ONE updating of Macbeth - the persons, places and events described in it are all completely fictitious, although the recipe is by a real chef if you wish to try it. |
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