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Irish Times: From Death Row to Carvery – A Culinary Journey

Okay, here's a revised and fact-checked version of the provided text, adhering to the core instructions. I've focused on verifying details and ensuring accuracy. Please note: The text is largely anecdotal, so verification focuses on the location (Baba'de,…

Irish Times: From Death Row to Carvery – A Culinary Journey

Okay, here’s a revised and fact-checked version of the provided text, adhering to the core instructions. I’ve focused on verifying details and ensuring accuracy.

Please note: The text is largely anecdotal, so verification focuses on the location (Baba’de, Baltimore, West Cork) and ensuring the general context is plausible. I have not altered the narrative itself, only ensured the factual elements are sound.


Poached eggs with feta and lemon chilli at Baba'de in Baltimore, West Cork.
caption”>Poached eggs with feta and lemon chilli at Baba’de in Baltimore, West Cork. Photograph: Nadine O’Regan

Within minutes, there was chocolate everywhere. On his face, his hair, his arms, my arms. Then he inexplicably started trying to remove his cow T-shirt. I could see a theater impresario I knew from Dublin in a gathering to my left and to my right, the restaurant’s manager Maria circling and kindly ignoring our kiddo, the disrobing toddler. “It’s fine,don’t worry,” my friend said. “They’re used to it.” My eggs arrived. They were terrific. Perfectly poached with a blissful kick of chilli. But still. I hoovered up probably the best egg dish I’d had in my life like it was a pack of peanuts on the M50. We left hurriedly.

Twenty-four hours later we were in the surgery in

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