Premium across the board
Insomnia launches quality range with traditional breads and guest chef selection
Quality, fresh, artisan, vegan and tradition are at the heart of Insomnia’s new menu while
introducing a slice of tradition for Insomnia’s Lunch range.
Guest Chef and Insomnia Ambassador Adrian Martin has created a number of delicious
additions to the range including a grilled bacon focaccia, Broccoli, Tomoto & Feta Salad and, at its core, Martin has developed a Vegan Chicken Roll to the premium range made using vegan chicken pieces, vegan slaw, vegan mayo with tomatoes on a fresh sourdough baguette.
Quote from Adrian “There is a huge interest in vegan dishes and while many are not
becoming fully fledged vegans or vegetarians they are substituting meat across their week
in favour of vegetable/vegan options. I thought what better way to show how versatile a
vegan menu can be than to take on the iconic Chicken Roll and thankfully Insomnia agreed! I
think the Insomnia Chick’n Roll looks and tastes great and really hope it becomes as popular
as the original and synonymous with the Insomnia brand”.
Adrian has been selected in 2019 as one of the host chefs for the new cookery programme "Wild Cooks" produced by the National Film & Television School UK for the BBC to be aired early 2020. The show sees Adrian dropped into a forest in Dorset where he has to cook a three course meal using only foraged ingredients that he can find.
Available April 2019
Adrian Martin is a chef, author and television presenter. At the heart of his talent is a passion for good food and an eye for perfection. His love of food and showing how anyone can create a meal that belongs in fine-dining restaurant provide the inspiration for Create Beautiful Food at Home
The first part of the book focuses on how to prepare the ingredients such as shucking an oyster, breaking down a chicken and filleting a fish. The second part is broken down into courses: Bread, Starters, Palate Cleansers, Mains, Desserts and Petit Fours. Striking images showcase how the dishes should be presented, with each dish having an image and step-by-step instructions for how to recreate it yourself. Dishes include Lobster Thermidor, Crab Ravioli, Blood Orange and Thyme Sorbet, Braised Beef, Venison and Barley Risotto, and Pear Tart Tatin.
Chef Adrian Martin at the Slieve Russell Hotel
4th October 2018
Chef Adrian Martin Announces Collaboration with Slieve Russell Hotel
Cavan Chef Hosting Night in Setanta Restaurant Next Month
Chef Adrian Martin, from Bawnboy, Co. Cavan, has teamed up with the Slieve Russell Hotel in Ballyconnell, Co. Cavan to host a night of fine dining in their Setanta Lounge next month. The event will take place on Friday, the 9th of November 2018.
26-year-old Adrian, who is a regular on Virgin Media One’s Six O’Clock Show said:
“I am thrilled to team up with the Slieve Russell Hotel. I grew up not too far from it, and spent a lot of time there eating with my family when I was younger. I love the ambience of the hotel. From the minute I walk in the door, I feel right at home. I want to thank Tony Walker and his staff in the Setanta Restaurant for giving me this opportunity. I’m really looking forward to kickstarting the festive season with a very special menu.”
The menu includes, a three-course meal with complimentary bread, handmade chocolates, and tea and coffee also included. Book a table by calling the Slieve Russell on 049 9526444 or log on to https://www.slieverussell.ie/dining-setanta-booking.php. Places are limited to 80 people, so early booking is essential. The Slieve Russell will also have a special room rate for the night. To avail of this offer, please call reservations on 049 9526444.
Tony Walker, General Manager at the Slieve Russell Hotel said:
“With Adrian being from our locality, we are very proud of his achievements. We are delighted to have the opportunity to work with one of the country’s leading talented, inspiring chefs to showcase some of his signature dishes within our Setanta Restaurant”.