Autumn on a Plate: Chef Georgios on Venison and Seasonal Flavours

As the seasons change, so does the menu at Neville’s Bar & Restaurant in Fethard-on-Sea, where Chef Georgios Skotadis is encouraging diners to make the most of the flavours of autumn.

Georgios, who is originally from Germany, has brought a mix of culinary influences to Neville’s, combining Irish ingredients with flavours and ideas from his own background. The family-run business on the Hook Peninsula has become known for its welcoming pub and restaurant offering.

This autumn, the focus is on wild venison and seasonal vegetables, from earthy celeriac and sweet roasted parsnips to wild mushrooms and sharp autumn berries.

Georgios says venison doesn't have to be intimidating for home cooks. Tender cuts such as loin can be quickly seared with garlic, butter and thyme, while tougher cuts are perfect for slow cooking to create rich, comforting autumn dishes.

One of his favourite combinations is venison with blackberries or sloes, using their natural sharpness to cut through the richness of the meat.

And for anyone wanting to recreate the restaurant experience at home, Georgios has a simple autumn recipe: pan-seared venison loin with blackberry and redcurrant jus, served with creamy celeriac purée.

It's a reminder that some of the best autumn cooking doesn't need complicated ingredients, just good seasonal produce, the right cooking technique and a little bit of imagination.