Pictured at the Gerry’s Fresh Foods celebration in Café Jacques are (from left) Ryan Fagan (manager) Gerry Fagan, with chefs Henri David and Rafal Osatas.
From the day Gerry Fagan opened Gerry’s Fresh Foods at Bryanstown in Drogheda three years ago, it has been a huge success and in the intervening years, as well as employing 44 people, he has built a large and very loyal customer base.
Gerry is a quiet man who normally shuns the limelight but, when pressed, he says that there are two reasons for his success – a loyal work force and his insistence on fresh and seasonal food, preferably eaten the same day as it is picked or caught.
He loves the whole concept of selling food that can be on the plate within hours of being picked, either at his own farm in Skerries, or from his carefully chosen providers.
Above his shop in Skerries is a café called Café Jacques which brings Gerry’s freshness ethos to new levels. All of the meals are made from ingredients that are produced locally and brought straight to the Café Jacques kitchen.
Advertisement - continue reading below
Needless to say the simple mantra of ‘fresh and seasonal’ was a big success once again and Café Jacques has been busy, busy, busy, almost from day one, selling breakfasts, lunches and teas all day. It has proved so popular that recently they began opening until 9.00pm on Thursday and Friday evenings.
It was a pleasant surprise for Drogheda Life when we were invited to a food tasting in Café Jacques a few evenings ago.
The back wall of the Café is one big window to allow diners enjoy the fabulous sea views out towards St. Patrick’s Island and beyond. We could have sat all night with a glass of wine just admiring the view but we were also treated to some delicious food from a special tasting menu.
The succulent Jumbo prawns, which Gerry said are supplied by “Emmet next door”, presented on delicious freshly baked brown soda bread with smashed avocado and a “zingy” Marie Rose sauce was the highlight but it was just one of the tasty treats on the menu.
The warm Goats Cheese on a bed of mixed leaves (recently picked in Gerry’s greenhouse just five miles away of course), fresh blueberries, red onion and raspberries was made even more delicious by the generous drizzle of the house dressing.
The perfect end to the meal came in the form of Teresa’s homemade apple tart served with whipped cream and strawberries, also locally sourced of course.