Whether to browse the beautiful shop, enjoy the best of local food or simply admire the handsome architecture, The Kilkenny Design Centre is a must-visit destination for anyone coming to the city for the first time. Built in the 1780 by the Butlers, Earls of Ormonde, it was originally part of a large complex of buildings attached to Kilkenny Castle that housed a dairy, stables, coach houses and accommodation for grooms - and it is impressive by any standards.
The jewel in the Kilkenny Design Centre's crown, Anocht is a hidden gem at the heart of the city that visitors often describe as the surprise highlight of a visit to the region. On late week evenings, the large oak beamed room that serves as a café by day is cleverly transformed with drop-down linen dividers, table runners gleaming glasses, candles and fresh flowers to create an atmospheric setting for dinner.
Diners arrive by the café entrance, to be met at the door and shown upstair by charming staff; with windows on two sides, many of the tables have a view of the Castle or the craft courtyard, and delicious homemade breads are quickly offered - Guinness and treacle soda bread and Herb, garlic and Irish cheddar yeast bread are among the speciality house breads, and they would be hard to resist.
Chef Rory Nolan offers lovely informative dinner menus inspired by seasonal local and other Irish produce, with suppliers proudly credited. The cooking is modern and colourful. Topping a list of about half a dozen starters, a delicious prawn and crabmeat dish with lime, pecan salad, local Highbank Organic Orchards Syrup and sourdough bread is a speciality dish that sets the tone: served in a small kilner jar and perfectly seasoned, it combines traditional ingredients with local innovation and contemporary presentation.
A similar number of main dishes will include fresh fish from Duncannon - a fresh flavoured summer favourite to look out for is herb crusted fillet of hake with asparagus, broad beans, seaweed hollandaise and chervil - and probably local beef from butcher Paddy White. There may also be Kerry mountain lamb in season - slow cooked shoulder, perhaps, with garlic & potato gratin and rosemary jus - and the excellent cooking extends to especially creative vegetarian dishes. Who would not be tempted by the promise of a fresh pasta open lasagne with spring greens, ricotta, hazelnuts, wild garlic pesto and mushroom duxelle, for example?
Desserts tend towards the upbeat classic - vanilla and mascarpone pannacottawith poached rhubarb, rhubarb syrup and ginger crumble, for example - and all, including ice creams and sorbets, are made in-house.
The wine list - compiled by local merchants Le Caveau - is not long, but Pascal Rossignol has selected well, choosing wines from independent, artisan and organic producers, predominantly from France. Excellent tasting notes are given, with all vintages listed, and some local craft brews such as O'Hara's stout and Highbank Farm cider are also offered.
The engaging, well trained young staff are a good match for the excellent food and drink offered, ensuring an enjoyable evening - and you'll get value for the quality, too, especially on the early dinner menu.
