The Inchydoney Island Lodge & Spa Blog

What's Cooking in our Kitchen?

July 31, 2015

Every day, the best food and products from West Cork are delivered to our door.  Organic Vegetables from the Devoy Organic Farm in Rosscarbery.  Bright red strawberries bursting with flavour from Bushby’s Rosscarbery Strawberries.  Smoked fish and meats from Ummera Smokehouse in Timoleague.  Skeaghanore fresh farm duck from the Hickey’s at Roaring Water Bay.  The freshest produce of the sea from Shellfish De La Mer in Castletownbere.  These and many, many more are what makes our Gulfstream Restaurant one of the finest places to eat in West Cork.  At the helm of our kitchen is the incredibly talented Adam Medcalf.  Since 2005, when Adam joined us first, he has worked his way from Commis Chef to Head Chef and our gain is England’s loss.

Growing up in Stoke on Trent, Adam began his career at Birmingham College of Food where he was awarded a HND (Higher National Diploma) in Culinary Arts Management.  Following this he gained experience working in many prestigious kitchens including the Zinc Bar and Grill in Birmingham and the Bluebird Restaurant in Kings Road Chelsea, both of which were Conran Restaurants.  And that might have been where he remained where it not for his wife Helen who enticed him to West Cork where they live in Clonakilty with their three children, Lucy, Emma, and James.

Throughout his ten years in Inchydoney Adam has been an advocate for local produce.  As he says himself “Every which way you go, there is a producer doing something great and that’s why West Cork is at the forefront of producing food of the highest quality for not just us, but people all over the world”.  For Adam seasonality is where it’s at. “There is no point in creating a menu if it does not reflect what is currently in season” he says.  This has always been his belief.  It highlights just how connected he is to the natural order of the world from which we source our foods.

Showcasing this in all its glory is the menu he devises every year for the Taste of West Cork Food Festival.  On the 3rd September 2015, Inchydoney will be hosting a “Taste of West Cork” Dinner.  The menu, created by Adam and his team, will be a reflection of this ethos and will showcase the best local produce and producers from the West Cork region.  I for one am very much looking forward to this.  In the meantime, don’t take our word for it, do drop in to us at The Inchydoney Lodge and Spa and dine at our award winning Gulfstream Restaurant.  We can assure you that Adam and his team will make it a meal to remember.

To whet your appetite, Adam has kindly shared with us the recipe of one of his signature desserts for you to try: Raspberry & Beetroot Sorbet with a Barry’s Tea Sherbet

Raspberry Beetroot Sorbet:

  • 200g Fresh Raspberries
  • 200ml Water
  • 400g Sugar
  • Juice of ½ a Lemon
  • I Beetroot Cooked & Grated (reserve half of this for garnish)

Barry’s Tea Sherbet - Mix everything and store in a clean dry jar/container.

  • 3 tsp Sugar
  • 2 tsp Bread Soda
  • 1 tsp Citric Acid (available in Chemists)
  • 1 tsp of loose Barry’s Tea or open one Barry’s teabag and use half.


  • Over a medium heat, add the sugar and raspberries to the water.  Once sugar has dissolved, puree the mix.
  • Add half of the grated beetroot to this puree mix.
  • Place the mixture in a plastic container and freeze for two hours. Remove from the freezer, stir and place back to freeze for four hours (stirring every half hour).
  • To serve, arrange some of the remaining beetroot on the plate, along with a scoop of sorbet.  Place the sherbet on a teaspoon and sprinkle on to sorbet when eating.

Bon appetite!

Sherna Malone
Sherna Malone
Sales & Marketing Executive

The Hotel Food Clonakilty Festival West Cork

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