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Dublin Institute of Technology
We hope that every meal you will ever have at Good Things does more than merely fill you up until the next meal. We hope that you'll see at Good Things that our food is not just ingredients combined, cooked and served but an experience. Everything at Good Things is fresh, in season and sourced locally and where possibly produced with an organic ethos.Everything, except our olive oil, dried fruits, nuts and spices, comes from I never use flour or any thickening agents in soups, sauces, to coat fish or - crime of crimes - to thicken gravy. In Good Things we rarely cook with butter (except in pastries) and only seem to use cream for puddings. The result is much lighter, fresher and easier food.
Restaurant, Cork, Menus, Carmel Somers
Cultural History | Food and Beverage Management | History | Hospitality Administration and Management | Tourism and Travel