It’s a busy time in Cork’s most exciting kitchens.
With autumn in full swing, some of the year’s best menus are being unfurled and perfected as the nights draw in, not least down in West Cork at the Michelin-starred Dede at the Customs House in Baltimore.
Chef Ahmet Dede has been teasing the autumn menu on Instagram, revealing another tantalising tribute to his Turkish roots: a Venison Icli Kofte “with braised shanks and shoulders, minced leg and belly, fried in smoked butter, then cooked like a ragu in red onions, isot paste and smoked tomato sauce,”
The dish is seasoned with Ottoman spiced mix and finished with and “almost dough-like mix” of bulgur and semolina.
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The restaurant has also opened applications for an internship programme in 2023, offering a rare chance to work and learn alongside a Michelin-starred team here in Baltimore.
With a limited number of spots available and accommodation covered on a three-month or six-month basis, the competition will be fierce and the restaurant is expecting a deluge of applications.
“This is an incredible opportunity for the right person to see and experience what we do here,” Ahmet said on Instagram.
“Don’t forget it’s a long process for us to go through all the CVs so be patient, my team will be in touch with you.”