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Dish of the month

The Quay, Westport, Co. Mayo, Ireland. Tel:098-29000 Download Brochure


Each month, our award winning chef brings another great dish to your table!

Roast Pigeon Breasts with Scented Lambs Lettuce, Parsnip Chips and Juniper Syrup

  • 4 Pigeon Breasts
  • 1oz / 15g Juniper Berries
  • 1/4 pint / 250ml red wine
  • 3 oz / 80g brown sugar
  • 2 small handfuls lambs lettuce / baby spinach
  • 2 tsp extra virgin olive oil
  • Salt & freshly ground pepper
  • 1 large parsnip


If possible, leave the juniper berries in the wine overnight. Add the sugar and place into a pot to reduce on a medium high heat. When the red wine has reduced to light syrup, remove from the heat.

Carefully wash and dry the lamb's lettuce or baby spinach before transferring to a small bowl.

Wash and peel the parsnip then slice it thinly;use a mandolin slicer if available or a potato peeler for longer ribbons.

Rub the pigeon breasts with a little olive oil and season them,

Bring a small pan to the high heat before (using tongs) placing the pigeon into the pan. After about 35 seconds turn the pigeon. Depending on the size of the breast, the pigeon should take about one and a half minutes on each side to reach medium or pink.

Slowly deep fry the parsnips until golden brown.

Drizzle the rest of the olive oil onto the lettuce and season. Toss gently.

Drizzle the juniper syrup across each plate and place half the lambs lettuce in one corner with the pigeon breasts in the centre of the plate and parsnip crisps to the side. Garnish with fresh herbs of your choice.


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