Bridge House celebrates new partnership with Manor Farm chickens

LAST Wednesday at the Bridge House Hotel we hosted a lunch to announce our new working partnership with Manor farm chicken. Manor Farm will now supply all of the chicken to Bridge House Hotel where we use up to 2,000 portions of chicken every week.

LAST Wednesday at the Bridge House Hotel we hosted a lunch to announce our new working partnership with Manor farm chicken. Manor Farm will now supply all of the chicken to Bridge House Hotel where we use up to 2,000 portions of chicken every week.

with the Bridge House Hotel in Tullamore’s Award Winning chef Paddy Kennedy

The company behind Manor Farm chickens is Carton Bros and they have been in business since 1775.

They have a state of the art production facility in Shercock in Co. Cavan where they employ over seven hundred staff and many more jobs are provided by local chicken farmers. Manor Farm sources all of their Chickens from about one hundred and fifty local chicken farmers who follow strict production guide lines.

Purchasing Irish chicken has never been more important as it keeps the money in our economy and supports Irish jobs.

Shane McEntee Junior Minister at the Department of Agriculture and food attended along with Molly Buckley and Marcella Corcoran Kennedy. Vincent Carton Managing Director of Manor Farm chicken attended with all the team From Millbrook Foods who are our agents for Manor Farm. Mr Carton is a great campaigner for job creation in Irish food production.

At the Bridge House we are committed to using quality Irish produce as possible as it supports our local economy and creates employment.

When purchasing fresh chicken it is always good to remember if the chicken in the pack has skin and bone it is generally produced in Ireland and if they are skinless and boneless fillets they are usually imported.

Chicken is an excellent source of protein in the diet. It is naturally low in carbohydrates. Chicken is a good source of Vitamin B3 and Vitamin B6 and is also a good source of minerals including iron.

Generally chicken breast meat contains the lowest level of fat, followed by skinless thigh and drumsticks. Removing the skin from the chicken portion considerably lowers the overall fat content of the meat.

Chicken is a very versatile ingredient and there are literally hundreds of ways it can be prepared and cooked from the humble chicken sandwich to the traditional Sunday roast chicken many more gourmet culinary uses.

Always purchase fresh Irish chicken it may sometimes be a little more expensive but value doesn’t always mean the cheapest price it means good price for a quality product.

When preparing raw chicken always keep it separate from other ingredients and wash your board well afterwards with an anti-bacterial wash. I always keep a separate board at home for raw meat preparation. Store your chicken at the bottom of the fridge and keep covered before using.

Chilli and garlic chicken burger with Tangy burger sauce

Ingredients Serves four

2 - Manor farm chicken breasts

4 - Burger buns of your choice

1 - Head iceberg lettuce Stalk removed and finely shredded

2 - Cloves garlic peeled and crushed

50 ml - Sweet chilli sauce

20 ml - Olive oil

Salt and milled pepper

Tangy burger Sauce

30 ml - Tomato ketchup

20 ml - Mayonnaise

1 tsp English mustard

1 tsp Tabascco

1 tsp White wine vinegar

1 Pinch chilli powder


Remove the skin from the chicken breasts and cut each in half across the centre.

Take some cling film and roll it onto the chopping board pour a little oil onto it

Fold cling film over the chicken piece and using a meat mallet gently tap the chicken to form a thin slice, repeat this with each chicken piece and place them in a bowl with the sweet chilli sauce and garlic, allow to marinate for a couple of hours or if you wish overnight.

Mix all the ingredients for the burger sauce together and place in a bowl.

Heat a non-stick pan until good and hot.

Add the four chicken pieces and cook gently on both sides. Keep the pan hot enough to allow the surface of the chicken to caramelise to enhance the flavour. Cook on both sides until cooked through.

Toast the four buns and mix a little of the sauce with the lettuce add a little milled pepper and salt.

Divide evenly on four bun bases

Divide the remaining sauce evenly on top of each piece of chicken and place on top of lettuce and top off with bun tops.

Serve with some home fries and mixed salad

Supreme of Irish Chicken with Tipperary brie and cranberry wrapped in parma ham

Ingredients Serves four

4 Manor Farm chicken Breasts

100g - Tipperary brie

50g - Cranberry sauce

4 - Slices Parma ham

50g - Butter

1 Bunch parsley chopped (no stalks)

1 orange


Remove skin from chicken and using a sharp knife carefully cut a pocket from the thick side down.

Divide the brie in four and place in the centre of each breast with some cranberry sauce.

Wrap each breast with a slice of parma ham

Melt the butter and mix with the parsley

Place in a cooking dish and squeeze the orange over

Pour over the parsley butter and cook in oven for approx. 40 minutes at 150oC

Carve chicken and pour over the cooking juices.