To say 2021 has been a roller coaster year for the hospitality industry is the understatement of the century! In particular, for Andrew Duncan, owner and Head Chef of Gorey’s Table Forty One who received the enviable Michelin Bib Gourmand status this year but to date has not had the opportunity to welcome diners to his restaurant in 2021.
That said, Andrew took the time away from managing his busy restaurant to write and publish his first cookery book, “Table Forty One at Home” and Andrew’s passion and commitment to supporting local is confirmed in his cookery book. The book features twelve beautiful recipes selected from past menus from Table Forty One, with one for every month to celebrate the success of this first year in business while also promising to delight your taste buds. Such is the commitment from Andrew to support local businesses that his cookery book was formatted, published, and printed in County Wexford and it is also for sale across the street from Table Forty One in Myles Doyle, Select Grocer.
If you have been following Table Forty One’s social media you will see Andrew spent much of his time foraging and researching for new ingredients from local wild garlic, wild strawberries, elderflowers and wild bilberries, so we have a lot to look forward to as he prepares his new menus for in time for reopening!
We met with Andrew just before the initial date of opening was pulled but his determination to bring his original team of 5 back to the restaurant and pragmatic optimism was more focused on returning to what he does best rather than arguing the cases for and against opening! Table Forty One will return with it’s menu consisting of 4 starters & 4 main courses alongside some specials such as Our Signature Local Macamore Buffalo Fillet Steaks & Irish Hereford Fillet Steaks with Smoked Bacon Jam & Portobello Mushroom. All ingredients are local, foraged and home produced and have helped grow the reputation of this restaurant as a must-visit!
The Michelin Guide describes Table Forty One offering as a “concise seasonal menu offers classic, technically adept dishes with a great balance of texture and flavour”
We would like to wish Andrew and his team the very best as they reopen!
For bookings please call 053 9421366
