Captain Ruairi & chef Olivia Gibbon
As well as being a glorious way exploring midland Ireland’s culture and landscape the Shannon Princess is a real gourmet foodie trip. Our onboard chef Olivia Gibbons trained at the Ballymaloe Cookery School, made famous by celebrity TV chef Rachel Allen, and Olivia’s table is as good as food can get. Olivia’s take on the traditional bacon and egg breakfast is duck egg topped with crispy Palma ham and I just had to have it every day.
Olivia cooks everything on board including bread, biscuits, cakes, petit fours and as far as possible produce is sourced from farms and market gardens within a few mile of the river.
A typical evening’s dinner was:
Chicken liver pate
Passion fruit sorbet
Roast bass, sprouting kale, leaf salad
Irish farmers market cheeses & walnut bread
Vanilla crème brulee
Tia Maria Irish coffee and petit fours
Good red and white wines accompanied all meals after which more liqueurs were served and I frequently had a rummage through the complimentary bar.
Olivia cooks everything on board including bread, biscuits, cakes, petit fours and as far as possible produce is sourced from farms and market gardens within a few mile of the river.
A typical evening’s dinner was:
Chicken liver pate
Passion fruit sorbet
Roast bass, sprouting kale, leaf salad
Irish farmers market cheeses & walnut bread
Vanilla crème brulee
Tia Maria Irish coffee and petit fours
Good red and white wines accompanied all meals after which more liqueurs were served and I frequently had a rummage through the complimentary bar.
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