The Just Ask restaurant of the month for March goes to Ferrit & Lee in Middleton, Co. Cork
Pat Ferriter and Stephen Lee have energetically thrown themselves into Midleton’s vibrant food scene with much success. The cooking style at Ferrit & Lee is broadly modern Irish with some international influences, but the ingredients are very local - including seafood from Ballycotton and meats from local farms - and suppliers are credited.
“We enjoy serving food produced in our region to our local and visiting customers,” say Pat and Stephen, who proudly state that all beef and lamb is sourced from East Cork farms, and they credit two butchers - Crowley’s Craft Butchers, Midleton and O’Brien Butchers, Carrigtwohill - as well as The Chicken Inn at the Old English Market and East Ferry Farm, near Midleton, who supply their poultry and duck.
While East Cork is famous for its excellent meats, superfresh seafood from Ballycotton harbour - supplied by Ballycotton Seafoods and Richard Guerin of Ballycotton - is also a major draw for diners. Every plate is also enhanced by vegetables from County Cork’s rich farmland, supplied by The Village Greengrocer at Castlemartyr and Horizon Farms, Kinsale. Eggs too, so often overlooked, are credited - to Midleton Eggs, from nearby Ballinacurra - and Ardsallagh Goat’s Cheese from Carrigtwohill, gets due mention too.
See F&L’s full menu.