Executive Chef, Shane Haffey

 

   Raised on a sustainable heritage livestock farm in Northern Ireland with an obsession for horses and good food, Chef Shane spent all his free time fox hunting, steeplechase racing, and eating across Europe. A graduate of the Culinary Institute of Charleston, he cut his culinary teeth in Nice, France. He has served as a demonstration chef for Le Creuset Cookware, and serves as a Board member of the Lexington Chapter of Slow Food USA.

While creating dishes with his estate raised pastured Angus, Berkshire Pork, Label Rouge Chicken, Guinea fowl, Muscovy Duck, and Bourbon Red Turkey, and combining his love of French cuisine with Irish cookery, Shane has developed his own oxymoronic style  of  “gourmet southern comfort”  or  as he calls it, PPC “posh paddy cuisine.”

  When Chef Shane is not chasing turkeys, he trades and re-trains OTTB, (Off-The-Track Thoroughbreds):

Jockey Club-registered Thoroughbred horse s that were previously racing or in training to race, and have since been retired due lack of racing talent, and age.  OTTBs are wonderful to  transition into successful steeplechase/national hunt. eventing, hunter/jumper, dressage, and other disciplines. They can also be trained as lesson horses, companion animals, or even for therapeutic riding programs. Like people, horses have their own individual personalities, and some are better suited to a certain job than others and finding a second career is both satisfying and a joy.