In 2011 Wildside Catering were approached by Clonakilty Blackpudding with a really unique challenge. The challenge was to create a fine dining ‘pop up’ restaurant in Dublin using Clonakilty Black Pudding ingredients in every courses. We relish a challenge and while I knew the whole thing went really, I wasn’t expecting such hysteria about it but have a read of the reviews below …

“sparks of genius at candlelit dinner”
Clonakilty by candle light

20 Feb 2011- Ross Golden-Bannon – Sunday Business Post

Coddle is a dish that is as synonymous with Dublin as Molly Malone and the methadone clinic on Pearse Street. If you start fucking with one of our dishes on our home turf, you better be able to deliver the goods. Thankfully for the guests and indeed for the chef Ted Berner, it was amazing. He has been kind enough to share his sublime recipe with me. Many thanks fella!

Review From the Rock Cookbook
Rock Cookbook Blog

Why? Well, ever had bacon and rosemary infused 12-year-old Jameson Special Reserve? No, nor had I, and certainly not after a meal that featured the stalwarts of a carnivore’s fry (bacon, sausages and puddings black and white) throughout each of its four courses. Without giving all the surprises away, I can reveal to you that Clonakilty bacon praline is a killer combo with a dark chocolate tart and vanilla ice cream. Indeed, all the food from Ted Berner (of Wildside Catering) and Gareth Granville was beautifully delivered. So much so that we Dubs won’t take offense to their markedly elegant take on ‘Clonakilty Coddle’ which managed to politely infer that foodies from the People’s Republic of Cork could teach Jackeens a thing or two about elevating peasant food to something of great panache and style. (Imagine!)

Review From Holy Mackerel Blog
Holy Mackerel Blog

Here’s the review of the restaurant from Hot-Press:

This article was written by: Ted