What Kind Of Food Do We Cook?
Some cooks answer this question with a genre, ingredient or region. Carmel, however, has always approached her food with a simple answer, “Well, good food, of course”.
So, the question is more: what is our idea of good food?
In essence, Carmel has always cooked food she loves to eat. Food so good that the urge to share it spans from family, to friends, to customers.
While over the years our understanding of ‘good food’ has evolved, the intention of it has always remained the same - to make the best we can from the best ingredients we can find.
We like to think Good Things is not just about food. We’re a family with ideas about food, about what a meal should consist of and how you should feel when you leave a table. We aim, every day, to capture and give you some part of these ideas in Good Things - be that in your own home, at one of our courses, or at a popup.
Carmel believes that every meal should do more than merely fill you up until the next meal. It is her view that food is not just ingredients combined, cooked and served, but a complete and joyous experience where people come together to appreciate honest food. Restaurants are not for status, but for experience, and food is about goodness, not about fuel.
If that concept is a little too wooly for you, the facts are as follows:
All ingredients are fresh, in season, sourced locally and where possible produced with an organic ethos.
Everything, except olive oil, dried fruits, nuts and spices, comes from West Cork.
Absolutely no use of flour or other thickening agents in soups, sauces, to coat fish or - crime of crimes - to thicken gravy.
We rarely cook with butter (except in pastries) and only use cream for puddings! The result is much lighter, fresher and easier food.