FOOD Westport chef basks in Paulo Tullio’s praise

Jonathon Keane from The Mill Times Hotel was the recipient of fulsome praise from Paolo Tullio.

Paolo Tullio’s heaps praise on Mill Times Chef


Jonathan Keane’s cooking described as ‘sublime’ by renowned critic

VISITS from renowned food critics can be nerve-wracking experiences at the best of times but staff at the Temptations Restaurant at The Mill Times Hotel, Westport can hold their heads high after a surprise visit by Paolo Tullio, ‘Taste of Ireland’ reviewer.
“The food at Temptations at the Mill Times is some of the finest I have ever eaten”, was the impressive conclusion by Mr Tullio, who is well known for his food reviews in the Irish Independent.
Head Chef at the Mill Times, Jonathan Keane, came in for specific praise and was described as “cooking some sublime food, using very local ingredients and imagination”.
The review stated: “Jonathan’s menu and ability in the kitchen were a particular wow. This is a new restaurant, and to be this good so soon is also unusual. I predict that this will develop into one of the finest kitchens in the west of Ireland, and if you are in this part of the country a detour is definitely recommended.” High-praise indeed.
Originally from Kylemore, Jonathan Keane has built up experience in some fine restaurants including the five-star Adare Manor in Limerick, O’Grady’s in Clifden and Cashel House in Connemara. He has also attracted attention before, being highly commended by Food & Wine Magazine and commended by three national newspapers. Jonathan has a string of awards under his belt including runner-up in the Flahavans Odlums Perfect Porridge competition and winner of the Junior competition in the Bantry Mussel Festival.
‘Taste of Ireland’ were impressed by the content and by some interesting touches.
“Starters include Killary Harbour mussels from just down the road, some lightly seasoned local crabmeat with a tartare of beetroot and sorrel mayo, a house salad of Kelly’s black pudding and McCormack’s chicken liver pate. All of these dishes are made and sourced from within and around Westport. The main courses continue the local theme, but add some intriguing options such as the porridge and pea risotto with roasted ham hock and the Clew Bay scallops that are smoked in the kitchen over peat.”
Another very positive comment in the review read, “ Eating out often is great, but even though we try and only eat in good restaurants, an element of sameness sometimes creeps in. It is really refreshing to see a chef trying new things.”

To celebrate their new status as a ‘Recommended by Paolo Tullio’ restaurant, Temptations have a menu for just €25 per person for a four course evening meal. If you book four guests for the above dinner menu during the month of May, you will get a fifth guest free along with a complimentary glass of bubbly as an aperitif. Reservations necessary plus please quote this publication.  Subject to booking terms and conditions. Bookings are advisable for Temptations Restaurant, telephone 098 29200.