Michelin star Aniar Restaurant and Chef-Owner JP McMahon have launched an exclusive element to the restaurant and cookery school, Aniar At Home.

Aniar At Home brings the food of JP McMahon to your home with an added element of the Aniar Cookery School. Experience JP’s take on contemporary Irish food in the comfort of your own home while JP and his assisting chef create recipes from The Irish Cookbook.

Aniar At Home can be designed for up to six adults and includes a cookery demonstration of up to five dishes and tasting of all dishes. To add a special element to the evening, Aniar At Home can also add the expertise of their sommelier to teach and advise on the accompanying wines. The experience comes with all the food and produce, and wines if adding that element, plus serving plates and bowls for a truly unique experience.

JP McMahon, chef-patron of Aniar, said, “The Irish Cookbook has been such a success and I wanted to bring that experience into peoples homes, particularly now with Anair remaining closed until next year. The experience is a special, intimate one and of course we take all health and safety precautions before, during, and after each experience. The feedback so far has been wonderful, it gives a light relief and provides a unique evening.”

The dishes are chosen by the host from The Irish Cookbook and JP will advise on the best dishes to provide the best possible experience. Seasonal aspects will also play a part in dish choice, with dates from September allowing for wild game dishes to be created.

The Aniar At Home experience is available nationwide with an additional cost for travel and staff outside a 10km radius of Galway city. Within Galway city, the cost is €595 which includes approximately 2.5 hours of Aniar At Home experience with JP McMahon, all food, staff and serving dishes.

Examples of dishes include oysters with trout roe and sea lettuce; poached lobster with butter and cider sauce; turbot with fennel and seaweed; lamb fillets with samphire and cockles; sirloin steak, yellow chanterelles in duck fat and thyme; wild garlic and hazelnut pesto; and bread and butter pudding, elderflower custard with hazelnut crumble.



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