Famous for representing some of the biggest names in showbusiness here and abroad, tonight Gerald Kean will face his toughest jury yet – a restaurant filled with hungry diners and critics at Wineport Lodge in Glasson, Co Westmeath.
Gerald’s challenge is to take on the role of ‘Head Chef’ for one night – and produce a top class, three course menu, consisting of two starters, two mains and two desserts. His meal must be accompanied by two value-for-money wines – one for under ten euro, the other for under twenty five euro.
Gerald’s approach to ‘The Restaurant’ challenge is simple, ‘If you are going to cook in the kitchen in ‘The Restaurant’, like any other task you must comply with three criteria – one is to be prepared, secondly to be confident and thirdly to be totally focussed. Now I believe I have complied with all those criteria.’
But will Gerald’s confidence be reflected in his food? And will his menu be awarded 5-star status by ‘The Restaurant’s’ regular critics Tom Doorley and Paolo Tullio, and Gerald’s guest critic TV Chef Paul Rankin of Cayenne Restaurant in Belfast.
Gerald’s starters are personal favourites ‘I have the mushrooms and blue cheese which I think is lovely and I picked it because I like it myself, and I’ve cooked it a couple of times recently and it’s lovely. And I also have the scallops with little tasters on top. And I don’t think you can go too far wrong’
For his pork main course Gerald took some advice from his broad range of contacts ‘I got a few tips at a party with Jamie Oliver in attendance once, and he’s told me how to do the pork so that its not too dry’.
For his desserts Gerald decided one had to be a whiskey chocolate fondant. ‘That is my ‘piece de resistance’ if I don’t get five stars out of five for that production, then I will not be appearing on this show again!’
All the celebrities who take part in ‘The Restaurant’ have a secret passion for food and cooking. And while they are put through their paces from the moment they enter the kitchen of Wineport Lodge, they’re not abandoned entirely and are given some help to kick start the oven!
Starter chef is Canadian-born Dave Workowich, On mains Stephen McAllister and in the pastry section Louise Lennox will be on hand to help the celebrities. Joining us this year is local cateing student Stephen Quin, our kitchen porter.
At the end of the day, Gerald’s identity will be revealed to the diners and critics when he is released from the kitchen to hear the critics comments and get his star rating out of 5.
Will Tom, Paolo and Paul sentence Gerald’s menu to 1 star or five?
Gerald Kean’s Menu
Starters: Seared Scallops, Crab Gratin, Buerre Blanc Wild Mushroom and Cashel Blue Toasties
Mains: Roast Stuffed Pork, Savoy Cabbage
Pan-Fried Fillet of Turbot, Tomato and Black Olive Vinaigrette
Desserts: Irish Whiskey Chocolate Fondant
Champagne and Raspberry Jelly, Mint Cream