Liam Forde has been named the new executive chef at Reeds Restaurant, in the Ferrycarrig Hotel, and has already unveiled a brand-new seasonal menu filled with award-winning Wexford produce.
Wexford chef Forde previously ran his own restaurant and has held executive-chef positions across a range of award-winning dining venues.
The award-winning Reeds Restaurant at the four-star Ferrycarrig Hotel has been awarded two AA rosettes for many years in a row: 2017, 2018, 2019, 2020, 2021 and 2022.
Reeds Restaurant was previously named Best Hotel Restaurant in Wexford for two years and listed in the top five restaurants in Leinster by the Restaurants Association of Ireland.
The restaurant has also been recommended by Georgina Cambell and Lucinda O’Sullivan.
Overlooking the Slaney River estuary, Reeds Restaurant will include award-winning Wexford produce on its new winter menu, as every dish thereon features ingredients from local food businesses.
“My philosophy around great food is, if the quality is there in the ingredients, you don’t spoil it,” said Forde.
“This menu for the winter months has been carefully considered. It features a variety of in-season local produce, there is some game, there is quite a lot of seafood, and some delicious winter-warming flavours.”
Forde and his team claim that winter will be an exciting season for the Ferrycarrig Hotel because it will launch the new Dry Dock Bar Menu in December and follow that with a new Sunday lunch experience in Reeds in January 2024.
Reeds Restaurant is open seven days a week for dinner.
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