Mick O'Connel's Wine Pick | Summer Salad

Mick O'Connel's Wine Pick

Wexford native Jenny Flynn has spent her career building long-lasting relationships with local producers and artisan suppliers. As the executive chef at Faithlegg she creates bespoke seasonal menus to curate a taste of home for all lucky enough to dine there  

This is hugely influenced by her own childhood, one surroundedby an abundance of fresh fruit and vegetables and hours spent working alongside her grandmother in the kitchen. 

"I'm all about supporting local food,"she says."Not just because it's local, but because it's excellent. We source and buy our seasonal ingredients and look to maximise their potential, treating them with the respect, attention and care they deserve." 

Flynn's West Cork Crab summer salad is exactly the kind of dish she would whip up for a dinner party with friends. "It's great for summer dining in the garden or as part of a delicate dinner party with a glass of bubbles," she says. 

"A starter of crab works with best with seasonal fla- vours like cucumber pickled carrot, fennel and grapefruit, which is all so easy to pre- pare. The crab is already rich in flavour, so you don't need heavy sauces - just a touch of rapeseed oil, a pinch of red chilli and a squeeze of lemon."

The professional tip 

"I love using simple ingredients and flavours where the star of the show simply shines through. Crab really is one of these meats that doesn'tneed much. My professional tip is not to over do it but let the crab flavour speak for itself." 

Txakoli Txomin Etxaniz, 2025

"We're off to the Basque region with the Txomin Ebxaniz Txakoli. This wine-producing family was instrumental in getting this area recognised as an appellation for quality wine production. The vineyards are on the slopes of Getaria, with that salty Atlantic influence so important in pairing with the delicacy of this dish. There's subtle fizz here as the wine is bottled early, adding angles and a bit of austerity to the palate, while also helping the pairing."