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My wild atlantic kitchen
Maria Bell

My Wild Atlantic Kitchen: four fantastic recipes from Maura O'Connell Foley

The Kenmare chef has published a cookbook full of recipes and recollections


Renowned chef Maura O'Connell Foley has been cooking for decades and has finally found the time to put some of her go-to recipes into a new book.My Wild Atlantic Kitchen: Recipes & Recollections features dishes from the first tea shop Maura and her mother Agnes opened in 1961, The Purple Heather Restaurant and Piano Bar, The Lime Tree Restaurant, Packie’s Food and Wine and also from Shelburne Lodge Guesthouse which she runs with her husband Tom. "The recipes are a diverse collection of the food I have loved to cook at various times in my life," Maura says. Here, she shares four recipes including her own take on some classic Irish staples that you can try at home.

Dover sole meunière

“This is without doubt my favourite fish, cooked simply, pan-fried and served with a light lemon butter. Dover sole is the fish used in many of the classic French dishes, mainly because it arrived at the Paris kitchens a few days after it was caught so the quality was not impaired. Sole is best cooked on the bone which helps to retain the flavour and keep the fish succulent. In the old days in the top restaurants, the waiters would debone the fish at the table with great skill and panache – like the flambéing of meat or crêpes suzette at the table. Just magic.” Try it here.

Drop scone pancakes with dry cured bacon and apple syrup

“These old-fashioned style pancakes were widely cooked in Irish country farmhouses, mostly because they were both economical and delicious. They are traditionally eaten with homemade butter and jams, much like how my mother would make them for me. I now serve them in more of a savoury way at Shelburne Lodge with bacon for a welcome saltiness.” Give them a go here.


"This is a traditional Irish potato dish with no exact recipe. Each area and household tends to have their own version hence there are numerous variations. I started using it as a side dish in The Lime Tree in the 1980s. If I didn’t have it on, regulars were disappointed, so it very quickly became a permanent side dish and just had to be on the menu. Here is my version."

Coffee and walnut cake

"This cake is the cake for coffee lovers. It is one of the many staples on the menu at The Purple Heather. People love it, including my granddaughter. Serve with whipped cream or brandy cream for an occasion. People love it, including my granddaughter Julia." You can find the recipe here.

My Wild Atlantic Kitchen: Recipes and Recollections by Maura O'Connell Foley (RRP €35) is available on Amazon or directly from Mywildatlantickitchen.com