Aimsir at the Cliff at Lyons, opening this autumn looks at how the weather in Ireland along with the seasons control the harvest, our mood and what ends up on our plate.
Led by talented young Cornwall-born chef Jordan Bailey and his Danish front of house manager and wife Majken Bech Christensen, the young couple moved to Ireland in January and have been busy exploring the food producers and ingredients of their newly adopted home. Jordan was also a key member of 2-star Michelin Restaurant Sat Bains, while Majken honed her skills at 2-star Michelin Henne Kirkeby Kro.
“Exploring what Ireland has to offer has been a fantastic experience,” said Bailey. “Atlantic seaweed, razor clams, sea snails, Boyne Valley’s white goat cheese and raw goat milk, Killahora Orchards ice wine, wild boar from Ballinwillin, asparagus and heritage garlic from Drummond House, Ballymakenny Farm heritage potatoes – the list is seemingly endless. Our larder is full of exceptional ingredients and great produce. Is there another race on the face of the earth that talks about the weather more than the Irish? If you don’t like the weather here, they say, just wait ten minutes. With four seasons in an average day, the preoccupation makes sense – the weather drives conversation and economy, it rules farmers and fishermen, it has this island in its control. So as much as possible, everything served in Aimsir will be grown or produced on the island of Ireland."
Aimsir at Cliff at Lyons will open from Wednesdays - Saturdays, evenings only, from 7 p.m. to 9 p.m. Serving a tasting menu with an optional drinks pairing that will embrace and draw inspiration from other cultures – a diverse alcoholic beverage pairing which will include beer, cider, sake, spirits and natural wines – there will also be an interesting and open-minded wine list from small producers as well as classic vintages.
For more information check out cliffatlyons.ie