Roly's Bistro: The Restaurant and its Food - Tapa blanda

Roly's Bistro opened in Dublin in November 1992 and quickly became one of the city's busiest and best loved restaurants. Its reasonably priced menu and wine list together with a casual, light-hearted atmosphere made it an instant hit with everybody from romantic couples to families, from business executives to local and visiting celebrities. Today a team of 27 chefs serves freshly-cooked food to over three thousand people a week without compromising on quality and standards. Fresh bread is baked daily in the bakery. In Roly's Bistro - The Restaurant and its Food, award-winning chef Colin O'Daly gives a flavour of the day-to-day workings of this busy bistro and its bakery, while Chef de Cuisine Paul Cartwright selects more than 60 recipes from the seasonal menus. These include long-standing favourites and signature dishes such as Prawn Bisque and Kerry Lamb Pie as well as popular breads and desserts. This book is a celebration of all that is special about Roly's: the food, the wines, the atmosphere, and the people who make it what it is.

No chef has won more awards for excellence than Chef Patron Colin O'Daly. Over the past 20 years he has won two Egon Ronay Stars, Michelin awards, a Gilbey's Gold Medal Award and Bushmills Chef of the Year award among others. He trained and worked in Ireland and is a founder partner in Roly's Bistro. Paul Cartwright is Chef de Cuisine in Roly's Bistro. Born in Dublin, he trained in Ireland and France, and worked in The Savoy Hotel with chef and author Anton Edelman and La Tante Claire in London before returning to Dublin in 1996 to join the bistro. Neil Macdougald is a photographer working in Dublin where he specialises in Food, Drink and Advertising photography.