Peter Greaney is a smashing cook. His food in Foodworks is clean, smart and clever, the work of a chef who has quietly and patiently mastered the art of the restaurateur, who successfully navigated the move from uptown into a big space right in the centre of Kilkenny city, and who now runs one of the great rooms in Kilkenny city. His cooking does exactly what the publicity-shy Mr Greaney doesn’t do: it shouts from the plate, a colourful riot of well-wrought flavours, from his classic croque monsieur – he makes the best croque monsieur – to confit duck with chorizo and chick peas cassoulet, to boeuf bourguignonne. He loves the classic European standards - chicken terrine; sirloin with peppercorn sauce; lemon tart – and superb produce from his own farm means the dishes are fresh, light and and deep with natural flavours. The room is bright and welcoming, staff are hip and ultre-professional, and Foodworks works brilliantly.
Foodworks: Review by John McKenna
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