Award-winning chef to open brand new restaurant in Tramore

Award-winning chef to open brand new restaurant in Tramore

Chef Eugene Long in the kitchen

The multi-award winning Copper Hen Restaurant is set to open on Queen Street in Tramore this December 19.

Chef Eugene Long ran the restaurant in Fenor for 9 years and decided earlier in the year to open the new restaurant in the nearby town of Tramore alongside Chef Conor Foran.

Eugene is a multi-award winning chef with a coveted Michelin Bib Gourmand to his name along with many restaurant Association of Ireland Awards, Georgina Campbell Food Guide Awards and more.

Joining forces with Eugene is another talented Chef, Conor Foran completed his Chef training with Eugene at WIT over 20 years ago, he then completed his apprenticeship at the five star Park Hotel Kenmare and went on to work in New York City where he worked alongside some of the world’s most famous Chefs and where he also was head Chef for two new Gastro Bars which saw favourable reviews The New York Times and People Magazine.

After spending 14 years in the US he returned to Ireland and has been working as Head Chef in Hotels in Dungarvan and Dublin.

Local and top quality food producers feature throughout the delicious new menu and the kitchen focusses on the traditional fare with a flair. Diners can expect Spanish style Croquettas with Irish chicken breast, Serrano Ham and Manchego cheese with homemade garlic and spring onion aioli to Panko crumbed Squid with roast red pepper and smoked paprika Aioli to Fresh Irish Mussels steamed with Chorizo, Garlic, Lemon and fresh herbs to homemade soup and bread plus many more for starters.

For mains dishes like Twice cooked belly of Crowe’s free-range pork on potato and celeriac puree, roasted celeriac finished with a fresh thyme and balsamic jus, Copper Hen baked fish pie topped with creamed mash potato and Pan-roasted fillet of fresh Hake with butter bean, chorizo, tomato Cassoulet and fresh basil Aioli plus more can be enjoyed along with a range of homemade seasonal desserts.

Dishes on the new menu range from €5.75 for the homemade soup of the day with homemade bread to €23.50 for a grilled 8oz Sirloin of Irish Hereford beef on roasted flat mushrooms with pepper sauce or garlic and roast shallot butter.

Commenting on the new opening Chef Eugene Long says, “We are delighted to be opening The Copper Hen in Tramore and I’m also thrilled to partner with Chef Conor Foran at our new location."

"The new venue is really superb, directly opposite the recently re-opened Vic Pub and around the corner from The Vee, and Martha’s Pub on the other side; we know that the abundance of high-quality businesses will ultimately attract even more visitors and locals to the area, knowing that they will have an excellent night out where ever they choose to go."

"We are looking forward to welcoming customers old and new and our focus on serving excellent quality food at reasonable prices remains our primary goal," he added.

The menu will feature an abundance of local and artisanal food and drinks producers including, fish and seafood from Billy Burke of Ballybricken in Waterford, Tom Cleary’s veg, Crowe Brother's bacon and pork, Glin Valley poultry and Anne Colfer free range eggs of Dunmore East, Waterford.

The new location restaurant will open on Wednesdays and Thursdays for dinner from 5.30PM and on Fridays and Saturdays for lunch from 1pm-4 and dinner from 5.30 pm plus Sunday lunch along with the bar area remaining open for coffee, desserts and small bites menu from Friday through to Sunday.

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