At Fota Island Resort, we are committed to a sustainable future for all. Not only do we have a robust sustainability policy for our accommodation but we have translated this into our fine dining experience also. Our Head Chef at The Cove restaurant, Maris Urbanovics strongly believes in sourcing sustainable, locally grown and foraged ingredients from the wonderful rich environs of County Cork.
Growing up in Latvia, chef Maris’s love of sustainable food was encouraged right from the start. Living near the sea, rivers, lakes and meadows, his parents taught him about wild plants, foraging and sustainable dining.
His passion for cooking started at a young age. As a young child, whilst attending a wedding, he snuck into the hotel kitchen, where the chefs allowed him to help prepare the mashed potatoes. It was then that Maris decided to become a chef.
Drawing on his early experiences, today Maris forages almost of all of his ingredients from local land and from local suppliers, including from the grounds of our hotel.
Some examples of local ingredients on the tasting menu include Fota Garden crabapples, Fota blackberries, Rossmore oysters and Shanagarry Smokehouse Smoked Salmon. Of course no tasting menu would be complete without some wine choices. Maris has also selected some very special fine wines from around the world to accompany this unique menu.
We hope to welcome you soon to try some of the amazing gourmet dishes that Maris creates with sustainability in mind.
