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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Feast of St. Patrick

The Feast of St. Patrick is an Irish holiday which sees culture and religion pooled into an annual celebration more commonly known as St. Patrick’s Day.  This holiday is often associated with consuming vast quantities of Guinness and whiskey as it is an acceptable justification to set aside one’s Lenten penance in the name of celebrating the death of an Irish Patron Saint.

If asked what one might eat on this official Christian Feast Day an outsider of Ireland may wrongly quip that the Irish eat nothing but potatoes and mutton. Ireland’s cuisine is soaked in history and tradition using ingredients harvested from the sea, the moors and pastureland. The kitchen is the heart of the home and is host to all sorts of celebrations.

Gotta love the Irish!

Gotta love the Irish!

The Irish are known for their love of gathering and celebrating which can leave to having various bits of leftover food in the refrigerator. Using up leftovers from an Irish fridge has led to the creation of what many recognize as Ireland’s official national recipe being coddle.  Coddle or Dublin Coddle as some call it is a simply prepared meal made of leftover bacon, sausages potatoes, onions with a bit of barley that is that is braised  for a few hours.  Recipes made from leftovers are common in many homes but finding them in written recipe format using ingredients prepared for the dish instead of using the ingredients that have had a few days to age and develop flavours in the fridge can alter the flavour and results of such preparations.

As Coddle is cooked using the braising method it is important that it be cooked in a pot with a well-fitting lid. This allows the ingredients that aren’t completely submerged in stock to cook in the trapped steam which makes this recipe ideal to prepare in a slow cooker or crock pot.

irish hand cuffs

This Irish comfort food is commonly served in the winter months and eaten for dinner on Thursday as it uses up all the meat found in the home setting the stage for the meatless diets followed by the Irish Catholic. Its name comes from the verb coddle, meaning to cook food in water below boiling produces the derivative caudle, a warm drink given to the sick which would be prepared in a cauldron.

Cook extra of all of the ingredients you need to make coddle over the weekend and throw this recipe together Monday morning before heading out to get your Irish Pride on, whether your Irish or not.



5 lbs potatoes peeled and sliced

3 medium cooking onions, peeled and sliced thickly

1 lbs pork sausage cooked and cut into bite size pieces

1 lbs thick sliced bacon cooked and cut into bite size pieces

¼ cup barley

2 cups chicken stock

¼ cup fresh parsley, chopped

Salt and pepper


In a heavy roasting pot layer the ingredients: onions, bacon, sausages and potatoes. Lightly season each layer with a bit of salt and pepper and repeat until all the ingredients are used up.

Pour the stock into the pot, cover with the pot lid or foil and place the pot into a300°F preheated oven and cook for two hours. Check the pot and add more water if necessary as you want about an inch of liquid at the bottom of the pot at all times. Return the pot of coddle to the oven and let cook for 1-2 more hours.

Serve immediately from the oven with a loaf of fresh soda bread and a pint of Guinness.


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