An original 18th century cut stone building a short drive from the village of Carnaross – and very close to the renowned Sheridans Cheesemongers warehouse and shop – this delightful old forge is now home to Irene and Pauric White’s characterful restaurant.
Having incorporated two original stone cottages, there are some lovely rooms with high ceilings and feature windows. Now set up smartly with white-clothed tables with overcloths and fresh flowers, the restaurant is entered from the back, away from the road. There’s plenty of parking and the path to the door leads across a crazy paving-style patio area with wrought iron tables and chairs - in summer, it’s a riot of flowers and potted plants.
As a member of Euro-Toques, the European Community of Chefs & Cooks, Pauric is committed to protecting our culinary heritage and, since opening in 2000, the Whites have maintained a philosophy of using mainly local produce in both traditional and innovative dishes. Suppliers listed are all from the surrounding counties and, except for an occasional ‘exotic’ (such as tiger prawns) most ingredients are local and seasonal.
Evening menus include a good value early dinner (which is available all evening midweek) as well as an à la carte. Here you might find classic starters such as homemade duck liver paté with Cumberland sauce and melba toast or, more unusually, beef pithivier with a red wine jus followed, perhaps, by a mixed grill of seafood with lemon butter sauce or game (in season) such as half roast pheasant stuffed with smoked duck on a bed of braised red cabbage with thyme jus. To accompany, there’s a good selection of wines, from both Europe and the New World.
Sunday lunch at The Forge is one of the most popular meals and it’s wise to book in advance. Starters will always include a good homemade soup but also perhaps a salad of bacon lardons, smoked Knockanora cheese and croutons, or deep-fried brie with tomato & basil salsa and roast pepper coulis.
As well as the usual Sunday roasts of lamb and beef, you might also choose an unusual pan roast fillet of Cavan pork, stuffed with smoked duck, wrapped in bacon and served with thyme jus. Baked fillet of cod with a tomato and lemon scented crumb might be a lighter option, particularly if you need to leave space for one of the delicious desserts and the petit fours that arrive to the table with tea or coffee.
Everything at The Forge is very appetising, and the enjoyment of a meal here is enhanced by excellent service from warm and friendly staff.
Cookery courses are also run at the restaurant from time to time, details are posted on their website.
