Ballymaloe-trained chef Daniel Horgan (33), has taken over the running of Man Friday, a Kinsale institution celebrating 40 years in business, from his father, Philip.
The restaurant underwent significant refurbishment between January and May, including the addition of a new bar and a terrace with views of the harbour, for al fresco dining.
It is now opening for lunch as well as dinner, with a menu of lighter salads and open sandwiches, as well as burgers – beef and Hegarty’s Cheddar, as well as a calamari version with roast garlic aioli, jalapenos and rocket, served during the day, alongside some Man Friday customer favourites.
“We don’t plan on moving away from our signature dishes, such as our seafood chowder, but there is definitely demand for additional, lighter daytime options also,” Daniel Horgan says.
Horgan junior followed his Ballymaloe induction by working at several top London restaurants. He spent a year at Scott's of Mayfair and 18 months with Skye Gyngell at Petersham Nurseries, before moving on to St John and then Nopi.
After a spell at home, he returned to London to assist former Petersham chef colleagues Amanda Partridge and Will Burrett opening Pear Tree Café in Battersea Park.
Back in Co Cork now for 18 months, he has opened Eden Café in Dwyer’s Electrical at Forge Hill, near Cork airport, as well as taking over the reins at Man Friday.
