Good Food Ireland
'Mr McLarnon is a chef who cares and, as such, he is in the perfect place to showcase his cooking. Why so? Simply because everyone who works in Brooks Hotel cares – cares to do their best; cares to be on top of their game; cares to make certain that the customer has everything they need when they stay at what is, for us, the very best hotel in Dublin.'
- John & Sally McKenna, Mc Kennas Guide
' A hint that Brooks might have an edge was when recent celebrity guest Hugh Fearnley-Whittingstall had a tour of the kitchen and a demo of how to turf-smoke a lamb steak. They gave him a souvenir sod of turf so he could try it at home. Patrick McLarnon has been the chef in Brooks for 15 years. He's a blogger (patcooksirish.blogspot.com), forager and gardener.
- Catherine Cleary - The Irish Times
' For the main course I had the pan-fried Dublin Bay prawns with colcannon and an Irish whiskey cream sauce. The sauce made for a velvety and necessary accompaniment. Slivers of crispy bacon added a salty underpinning yet were elegantly placed so the 'bacon and cabbage' antecedent stepped out in style. My companion had the pork belly which was a magic dish of contrasting crispiness, sweer fat and rich flesh. Superb.
- Ross Golden-Bannon - The Sunday Business Post
'The measured service at Brooks is luxe, not lax. Staff are highly trained, lending a Continental feel of being looked after. We could use more of it in Dublin. Everything was laid gently on our table, with a smile. The food is simple, but something to write home about'
- Lorna Keating, I Love Saturday
'You can also have a delightful, mouthwatering meal at Francesca’s restaurant in Brooks Hotel. Don’t miss their freshly poached chicken with tender mushrooms, that have a hint of sweetness, steeped in a rich, heavenly cream sauce. The head chef here is a keen forager and offers meals made with indigenous and wild ingredients through the seasons'
- Nicola Monteath, BBC Good Food Middle East
For more information and updates on Francesca's, visit our Press Page.