RESTAURANTS AND FOOD

Delicious Midweek Lunch in Ballymaloe's Conservatory.

2026-04-14T12:02:00.000+01:00

Delicious Midweek Lunch in Ballymaloe's Conservatory

Simple Irish Cuisine

Ballymaloe use the three words above to headline their food offering.

"When you dine in our historic country house, you are dining in the internationally recognised birthplace of modern Irish cuisine. Since 1964, we have built this reputation on sustainable food principles, seasonal menus and master craftsmanship. Today, we continue to serve simple Irish cuisine using the freshest seasonal ingredients that we grow in our walled garden, rear on our on-site farm and buy from the most trusted local suppliers."

On the Ballymaloe plate, there are no fancy tricks or gimmicks to make it look appetising, so no Espuma, no Liquid Nitrogen, no liquids turned into powder. No need. The local produce, in the skilled hands of Head Chef Dervilla O'Flynn, speaks for itself.

Simple. Simply Superb!

Lunch in the Conservatory is served Monday to Saturday 12:30 to 14:00. More on dining at Ballymaloe here.

Slow Roast Shoulder of East Cork Lamb with (the amazing) Thyme Jus, Gremolata & Braised Crushed Turnip. No long list of ingredients for the above main course, they keep it simple. Gremolata, as many of you know, is a green sauce made with chopped parsley, lemon zest, and garlic, regularly served with Ossobuco. But here its match with the lamb was a happy and delicious one.

The simple pattern is also evident in the superb Pan Fried Ballycotton Sole (below), Saffron, Vermouth Sauce & Braised Garden Leeks. Other dishes that appear under Mains in the menu - it can change from time to time - are Braised Short Rib of Beef, Horseradish Crème Fraîche, Confit Onion & Garden Kale, and also Roast Caherbeg Free Range Bacon, Fennel Jus, Pancetta Stuffing & Sautéed Wild Garlic. In addition, there is a vegetarian option.

Shellfish Arancini with Pickled Ginger Aioli above, and below, the Ballymaloe Farm Pork & Apricot Terrine with Mostarda, and Toast, that I enjoyed and was absolutely superb. The arancini also went down a treat and another starter on offer last week was the Portobello Mushroom Soup with Thyme Gremolata.

Sweet ending.

Pistachio Meringue with New Season Rhubarb & Vanilla Ice Cream. Again, just three main ingredients and a terrific combination with the vegetable often thought as a fruit at the heart of it. We both agreed on this choice leaving the Twice Baked Chocolate Cake for another day. We finished off this very enjoyable lunch with a shared pot of the high quality Golden Bean Coffee. Also on offer was Herb Tea and Barry’s Tea.

Head Chef Dervilla O’Flynn is the guiding hand here. So well done to her and her team, and thanks also to our well-informed and discreetly attentive server who enhanced our experience and made the visit a very pleasant one indeed.

The Castle Cafe. An excellent and friendly neighbourhood restaurant in the bailey of Cork's iconic Blackrock Castle.

2026-04-08T09:39:00.005+01:00

The Castle Cafe. An excellent and friendly neighbourhood restaurant in the bailey of Cork's iconic Blackrock Castle.

Cauliflower

You won't be dining in the castle's grand hall at Blackrock’s Castle Cafe – but that's not a bad thing. The cafe itself is a bright, airy separate building just metres from the castle steps, with glass walls letting the light pour in. You may not have your regal robes on but you will get food fit for royals, the only difference is that you pay for it!

The Castle is a family friendly neighbourhood restaurant. Old and very young were enjoying lunch when we called there last week. The food, which features the best of local produce, was excellent as was the welcome and the service was friendly and efficient throughout.

You can combine your visit to the café with a stroll through the nearby village, maybe drop into the castle itself and see the Observatory and there are kilometres of walks in the immediate area. The Castle restaurant is a popular venue, just outside the city centre. It is open Tuesday to Sunday.

We had quite a choice of starters including Rosscarbery pork belly, miso maple glaze, spring onion, sesame seeds, Ballycotton smoked fish gratin with toasted sourdough , and Glenbeigh mussels in a white wine cream sauce, with toasted sourdough. Our pick- we shared - was the Cauliflower bravas with tahini ketchup, tumeric aioli and coriander. Absolutely enjoyed this slightly spiced dish, an ideal starter. Very Highly Recommended.

Chicken and cabbage......

Sandwiches and Platters also feature here at this time of day and the one that caught my eye was the Turkish platter of grilled Toonsbridge halloumi, white bean hummus, beetroot egg, sweet onion pickle, cous-cous, house flatbread and harissa aioli.

But we went straight to the Mains. Again, there were quite a few, including a Seared fillet steak on flatbread, Seared Hake fillet, a Slow-cooked Crowe’s bacon collar with a honey and mustard glaze, Fish and Chips, and more.

There a couple of chicken options including CL’s choice of Roast marinated chicken, maple and thyme root vegetable, white cabbage with caraway butter, mashed potato and gravy, pretty much a Castle classic and served here for quite a few years. We could taste why, even the cabbage was a star. You can bet on this one!

One of a selection
of local soft drinks.
Wines, beers,
cocktails too.

Mine wasn't as traditional, at least not in these parts. I took a punt on the Balinese Nasi Goreng of shredded Skeaghanore confit duck, chilli, soy and ginger rice, pickled fennel, cucumber and scallions topped with a fried egg. With the high quality Skeaghanore duck at its centre, this Indonesian Fried Rice dish was an intriguing melange of textures, flavours and well-judged spice. It was polished off, down to the last grain of rice! And not a scrap of that pickled veg was left.

No room for dessert, though. Hard to leave their famous Marmalade and Vanilla Bread & Butter Pudding behind. Next time!

The Castle is one of the five restaurants in the Market Lane group, the others being Market Lane itself, ORSO, Elbow Lane (with its micro-brewery) and Goldie. The group is a huge supporter of local produce and suppliers and you may see the full list here.

Balinese Nasi Goreng

Sustainability is very much on the agenda. All five restaurants are Food Waste Charter Members. Market Lane, in conjunction with others, are creating a native tree forest. Their honey comes from urban bee hives. Coffee grounds go their vegetable growers to be turned into compost. Their fleet consists of electric or pedal powered vehicles. Their takeaway containers are biodegradable. They have solar panels on the roof of the city centre restaurant, with more to follow. The list goes on. They practice what they preach.

More on the Castle Café here. Check out the menus and opening times and order gift vouchers.

Blackrock Castle

Dining at Dunluce Lodge. Sensational Experience. Stunning Location.

2026-04-06T09:55:00.000+01:00

press release

Dining at Dunluce Lodge.

Sensational Experience. Stunning Location.

Just one year after opening its doors, Dunluce Lodge in Portrush, Co. Antrim has firmly established itself as one of Ireland’s most distinguished luxury hospitality destinations. In a remarkable first year, the 35-bedroom, five-star property has earned a series of accolades and prestigious affiliations, positioning it among the world’s finest boutique hotels. Yet beyond its luxurious surroundings and dramatic coastal setting, it is the dining experience that truly defines a stay here.

Located along the iconic Causeway Coastal Route and just moments from Whiterocks Beach via a private walkway, Dunluce Lodge offers a rare sense of calm in one of Ireland’s most striking landscapes. Evenings unfold slowly, cocktails by the fire, freshly shucked oysters at the bar, the Atlantic fading into dusk.

At Dunluce Lodge, food is central to the story. Under the direction of Executive Head Chef Stephen Holland (pictured), the culinary team delivers a highly refined expression of Northern Ireland’s natural larder, supported by impeccable, intuitive service.

At the heart of the experience is The Restaurant at Dunluce Lodge, where Holland’s menus are shaped by seasonality, sustainability and close relationships with local farmers, fishermen and artisan producers. A Tyrone native, Holland’s culinary journey began at just thirteen, inspired by his mother Patricia and his great aunt Kathleen, whose love of cooking sparked his lifelong passion. His career has since spanned the globe, including time working with celebrity chef, Rick Stein and cooking for distinguished guests such as Queen Elizabeth II, before returning home with a clear vision: to champion the produce of Northern Ireland.

“The Causeway Coast offers an incredible natural pantry,” says Holland. “Our aim is to give diners a true taste of this place and celebrate its rich bounty by working with exceptional local producers and allowing those ingredients to shine.”

That philosophy is evident in every dish. Co Down oysters on offer are pristine and briny, lifted with Burren balsamic horseradish vinegar and lemon. Kilkeel crab and mussel salad, finished with a delicate fennel and dulse pickle.

Seafood is a constant thread throughout the menu. Grilled local fish is paired with sweet brown shrimp, samphire and a sharp lemon and bay vinegar. Halibut is elevated with crayfish, samphire and radish while hake is served with charred leek, potato and leek pavé and a robust XO sauce. Each dish is rooted in both technical precision and a strong sense of place.

For meat lovers, provenance is paramount. The standout 400g bone-in sirloin of Lisdergan beef is a celebration of Northern Ireland’s exceptional farming, served simply with a rich red wine jus to allow the quality of the meat to come through. Elsewhere, Lisdergan flax-fed beef fillet is complemented by braised beef cheek and fine herb stock, while Eccelgreens pork is paired with Armagh apple butter and preserved fennel, further reflecting the kitchen’s commitment to sourcing local pork.

Beyond the main restaurant, Dunluce Lodge offers a variety of distinctive dining experiences. The Bar provides a relaxed yet refined setting for all-day dining, where expertly crafted cocktails, fine Irish spirits and a carefully considered menu create an atmosphere that blends elegance with warmth.

The Vault offers a more intimate and atmospheric experience. This elegant cellar space, with its soft lighting and sense of old-world charm, is home to an exceptional collection of wines and premium whiskeys. The extensive wine list has been thoughtfully curated, featuring both classic and contemporary producers from across the globe, while the whiskey selection showcases the very best of Ireland alongside rare international finds. The great big table in the centre is perfect for private dining or a special occasion for an intimate group.

Dining at Dunluce Lodge extends beyond the plate. Guests can experience chef’s table evenings, whiskey and oyster pairings, and seasonal tasting menus inspired by the Causeway Coast, as well as foraging walks with the culinary team.

Ultimately, dining at Dunluce Lodge is about more than exceptional food—it is about provenance, storytelling and a profound sense of place. Here, every ingredient has a source, every dish has a purpose, and every meal offers a true and memorable taste of the Causeway Coast. Food stories from the edge of the world where the dramatic coastline plunges into the sea. A great story told one plate at a time, one bite at a time.

For more see www.dunluce.com or call +44 (0) 28 705 31 700.

Little Island, on the Carrigrennan Walk by the Lee.

2026-04-03T19:33:00.002+01:00

Little Island, the Carrigrennan Walk by the Lee.

There is a hill or two here but overall, it is an easy-to-walk paved route. It has good views of much of Cork harbour, from Jacob's Island to Fota Island. The walk itself takes you past an old tower and you also get a view of a similar structure on Fota. It is a good place to spot rabbits and birds (such as egrets). There is a car park (no fee) and an adjacent playground.

The ruined tower

Jacob's Island, in the hazy distance

Cowslip

The ruined tower (again)

Blackthorn in bloom. The houses at the back are across the harbour in the Passage/Monkstown area.

Get Yourself Naturally Nourished at North Point. Also in City Gate and Penrose Dock!

2026-03-31T10:41:00.001+01:00

Get Yourself Naturally Nourished at North Point.

Also in City Gate and Penrose Dock!

For two years now, Naturally Nourished have been keeping customers happy in their third daytime restaurant in the North Point Business Park, just off the Commons Road. It is a spacious venue, bright and airy (lots of glass), comfortable too and well worth a visit (11:30 to 14:30 Monday to Saturday). They also have outlets in City Gate at Mahon and Penrose Dock.

At North Point, in one of the brightest and airiest interiors of any restaurant in Cork, you can expect enticing warm bowls, different special hot sandwich options daily and salads galore, There are listed above the saving area and do watch out also for the daily specials on the dedicated blackboard standing just inside the entrance.

Korean Bowl

A blackboard on the ground just inside the door is dedicated to the specials and got my attention straight away. By the way, a few dishes are not available before 12.30pm. No need to wait though for the Roasted Vegetable Soup or the Korma curry with Coriander, almond flakes and basmati rice.

The 12.30pm specials included a Mexican Chipotle Beef Bowl (beef and mixed bean chip with cos lettuce, charred corn, Jalapeño salsa, tortilla chips and warm spicy rice. Quite a bowl for just €11.90 - prices are fair here!

My choice though was the Korean Bowl and that was well worth the extra euro. It came loaded with sticky Gochujang chicken, white rice, marinated cucumber, chilli crispy mayo, radish, and toasted sesame street. Looked very appetising as it came to the table and didn’t disappoint in any aspect. CL meanwhile enjoyed here Korma curry with Coriander, almond flakes and basmati rice.

Korma

You line up to order here and while doing so I was tempted by the line-up of sandwiches, And on exit, I bought one thinking it would come in handy at suppertime! So I treated myself to the Peri Peri Chicken with rocket and a harissa mayo. The spice was quite mild overall, adding to the flavour rather then the heat, and the amount of chicken was very generous for €7.90 overall.

With all the exotic dishes, especially those with an Asian influence, you might be thinking that Naturally Nourished don’t do much with Irish suppliers. But they do! Indeed, they support a long list of local producers and suppliers as you can see from the list below.

Sandwich

This was a deli errata policy from Yvonne Whitley and Kevin Madden, founders of Naturally Nourished .”We are a health food cafe specialising in breakfast, lunch, salads, wholesome hot dishes and house baked healthy treats.” The business, billed as“health food cafes” has been operating for ten years now. Their first bricks and mortar cafe was at City Gate in Mahon and their second venue was in Penrose Dock in 2020 followed by North Point in 2024..

So for sustainable sourcing, excellent health food, friendly and efficient service, why not give Naturally Nourished a try. No matter which part of the city you live, you’ll find one not too far away!

Dunluce Lodge Celebrates First Anniversary with Major Industry Recognition and Global Prestige

2026-03-30T09:42:00.000+01:00

press release

Dunluce Lodge Celebrates First Anniversary with Major Industry Recognition and Global Prestige

Just one year after opening its doors, Dunluce Lodge in Portrush, Northern Ireland, has firmly established itself as one of Ireland’s most distinguished luxury hospitality destinations. In a remarkable first year of operation, the five-star property has achieved a series of accolades and prestigious affiliations that position it among the very finest boutique hotels in the world.

Among the hotel’s most notable honours is the Georgina Campbell Award, one of Ireland’s most respected and influential recognitions in the hospitality industry. The Georgina Campbell Guides are widely regarded as the gold standard for independent hospitality assessment in Ireland, celebrating excellence in hotels, restaurants and guest experiences. Receiving this award within its first year is a powerful endorsement of Dunluce Lodge’s exceptional service, refined design, and outstanding guest experience.

Further cementing its international reputation, Dunluce Lodge has also been accepted into the globally renowned Small Luxury Hotels of the World (SLH) portfolio. Membership in SLH is highly selective, with each property undergoing rigorous evaluation to ensure it meets the organisation’s exacting standards for quality, individuality and luxury. Inclusion signals that Dunluce Lodge is recognised on the global stage as a property delivering world-class luxury and bespoke hospitality. Adding to its growing list of distinctions, Dunluce Lodge has also become a member of Ireland’s Blue Book, a prestigious collection of the country’s most exceptional hotels, country houses, castles and restaurants. Membership is by invitation and represents a commitment to authentic Irish hospitality, outstanding culinary standards, and a distinctive sense of place.

Located on the spectacular North Antrim Coast, near the legendary Royal Portrush Golf Club, Dunluce Lodge has quickly become a destination for discerning travellers from around the world. The hotel’s proximity to one of golf’s most celebrated links courses has also made it a favourite among visiting players and fans of the sport.

In 2025, global golfing star Rory McIlroy chose Dunluce Lodge as his home during the The Open, staying at the property with his family while competing in the tournament at nearby Royal Portrush. His visit further highlighted the hotel’s appeal to international guests seeking privacy, luxury and a world-class location along one of the most scenic coastlines in Europe.

Over the past year, Dunluce Lodge has distinguished itself through its combination of understated luxury, exceptional cuisine, and warm, personalised service. With its intimate scale, refined interiors and dramatic coastal setting, the hotel offers guests an experience that blends contemporary elegance with the rich heritage of Northern Ireland’s Causeway Coast.

Commenting on the hotel’s first anniversary, General Manager Stephen Meldrew said, “Reaching our first anniversary is a proud moment for everyone at Dunluce Lodge. From the beginning, our ambition was to create something truly special on the Causeway Coast — a hotel that combines world-class luxury with the warmth and authenticity of Irish hospitality. To receive recognition such as the Georgina Campbell Award, to be welcomed into Small Luxury Hotels of the World, and to join Ireland’s Blue Book within our first year is an incredible honour for the entire team.”

As Dunluce Lodge celebrates its first anniversary, these achievements reflect both the vision behind the property and the dedication of its team in delivering an exceptional guest experience from day one and they look forward to welcoming guests from across Ireland and from around the world.

Dunluce Lodge, Dunluce Road, Portrush, BT56 8NB. For more see www.dunluce.com or call +44 (0) 28 705 31 700

Cherry Blossom Time At Blarney Castle Gardens

2026-03-28T11:38:00.000+00:00

Cherry Blossom Time At Blarney Castle Gardens

Visit: 27.03.2026

Blossom all around you as you walk towards the garden

Prunus Shirotae close to the entrance

First days out for the cattle.
At least, the first time I saw them.

First flowers on the wild garlic.

In the Himalayan section, a hint of what's to come

Cyclamen, with is distinctive leaf pattern.

River, blossom and castle.

Time for a rest!

Food, Drink and Hotels Latest. Blas - Metropole - Hotels Gold Medal Dates - M&S - Fercullen - Fota Island

2026-03-27T13:06:00.000+00:00

Food, Drink and Hotels Latest

Blas - Metropole - Hotels Gold Medal Dates - M&S - Fercullen - Fota Island

Tom Ford Experience with Sparkling Afternoon Tea at Fota Island Resort

Whether you’re deep in wedding mood boards or just looking for an excuse to gather the girls for an upscale catch-up, Fota Island Resort is dialling up the glamour and the aroma this spring. On Saturday, 18th April, the five-star resort teams up with personal shopper Fiona Lemasney from Brown Thomas Cork, along with fragrance specialists for a one-off afternoon of scent and indulgence in the elegant surroundings of The Cove.

A sensory masterclass for anyone planning a milestone, from brides-to-be searching for that elusive big day fragrance to groups of friends looking to elevate their signature scent for the next big party. With sparkling drinks, delicate pastries and savoury treats, bridal parties and anyone planning a special occasion can explore ways to personalise their celebrations with scent.

You’ll be guided by the experts through the bold, sophisticated world of Tom Ford, in an afternoon designed for those who know that the right scent can be the ultimate accessory. Learn how to choose an aroma that suits you, layer fragrances to create a lasting memory of your special occasion, and leave with a Tom Ford scented keepsake and a gift to ensure the afternoon is a lasting memory.

The Tom Ford Experience with Sparkling Afternoon Tea runs from 2pm to 4pm, tickets are €55 plus booking fee and spaces are limited, so booking is essential. Book via Eventbrite.

www.fotaisland.ie

Blas 2026 Dates

Entries now open for Blas na hÉireann 2026, inviting Cork producers to showcase the best of Irish food

Entries to Blas na hÉireann, the Irish Food Awards, are now open, calling on producers from across Cork to take part in the biggest competition for quality Irish produce on the island of Ireland. Now entering its 19th year, Blas na hÉireann has grown into the definitive benchmark for excellence in Irish food and drink, celebrating the producers who define the country’s dynamic food landscape.

Entries are now open at www.irishfoodawards.com. An early bird entry rate applies until Thursday April 2nd, with the final deadline for submissions on Thursday May 14th. Finalists will be notified in mid-August, with the Blas na hÉireann awards presented on October 2nd as part of the Blas Village celebrations in Dingle, running from October 1^st to 4th and featuring networking events, producer showcases, the awards ceremony and the popular Eat Ireland in a Day festival. Blas na hÉireann remains a vital platform for recognising the quality and creativity of Irish food producers and makers are invited to put their products forward and be part of Ireland’s largest celebration of food and drink.

METROPOLE HOTEL LAUNCHES NEW AFTERNOON TEA MENU AHEAD OF EASTER BREAK

Easter treats.

The Metropole Hotel has launched a new seasonal afternoon tea which includes a number of chocolate delights to mark the start of the Easter break.

The Cork hotel’s new Executive Head Chef, Eoghan O’Flynn, has included some of his own favourite ingredients from local producers including Maharani gin, Five Farms Irish cream liquor and chocolate ganache and Tim Mulcahy’s chicken.

The new menu will be available from Wednesday, March 25th and will be served from 12pm to 4pm daily at a price of €45 per person. Bookings can be made through the Metropole’s website https://www.themetropolehotel.ie/dine/afternoon-tea/

Entries open for 2026 Gold Medal Hotel Awards

Now in their 37th year, the Gold Medal Hotel Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Gold Medal Hotel Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. The winners will be announced on Tuesday, the 26th of January 2027 at a gala awards ceremony hosted by Anton Savage at The Galmont Hotel & Spa in Galway.

Don't miss out on your chance to enter !

M&S launches NEW Speckled Egg Brownie

The M&S Food product development experts have done it again… introducing the latest addition to the M&S Foodhall… the NEW Speckled Egg Brownie is added to the line-up of iconic treats. The ultimate gooey brownie for your springtime cuppa. Made in small batches in, this rich, fudgy triple brownie is generously frizzled with white chocolate and scattered with our iconic, exclusive recipe Speckled Eggs. Chop into squares for sharing… or don’t!

Look out also for old favourite Colin the Caterpillar.

Fercullen 15 Crowned World’s Best Grain Whiskey at Global World Whiskies Awards

Powerscourt Distillery is proud to announce that Fercullen 15 Year Old Irish Whiskey has been named World’s Best Grain at the Global Finals of the World Whiskies Awards, held in London on Wednesday, March 25.

In a remarkable achievement, Fercullen 15 has now secured this global title for the second consecutive year — a feat rarely achieved at the World Whiskies Awards and a testament to its consistent quality and craftsmanship at the very highest level.

John Cashman, Head of Brand at Powerscourt Distillery, commented on the win:

“Fercullen 15 is a whiskey that truly showcases the elegance and complexity that grain whiskey can deliver at the highest level. The interplay between the bourbon maturation and the Madeira cask finish creates layers of dried fruit, gentle spice and a natural sweetness that defines its character. To see it recognised as the best in the world — and to achieve that honour for a second year in a row — is incredibly rewarding for everyone involved in its creation.” More at https://powerscourtdistillery.com/fercullen-awarded-worlds-best-grain/

Fred’s Mediterranean Chowder a star of menu at Ballycotton’s Sea Church

2026-03-25T10:53:00.001+00:00

Fred’s Mediterranean Chowder a star of menu at Ballycotton’s Sea Church

Chowder

Fred’s Mediterranean Chowder was the star of the show for me when we visited Ballycotton’s Sea Church at lunchtime last week. It may have been just after mid day but the full menu is available from then until closing.

Fred is, of course, Frédéric Desormeaux, the group Executive Head Chef who has quite a long history of chowder in the Cork area. His Sea Church special is "Creamy Tomato Based With Smoky Bacon, Saffron, White Wine, Potatoes, Mixed Fish, Prawns and Mussels Served With Stout Brown Bread. It is also available Gluten Free on request." My first taste of his chowder, a giant bowl of it, was back in 2013 at Charlie Mac’s in Fermoy.

Monkfish

It is not quite Irish traditional as you might expect from the name along with that smoked bacon ingredient. It is not a usual ingredient though I did come across one, an Irish-Spanish combination, with a little chorizo, an impressive entry in the 2018 All-Ireland Chowder Competition. It was the entry Dan Cronin’s Bar and Bistro in Newcastlewest, led by Chef Danny Martinez Doyle, and was indeed the champion in Kinsale that year.

Just like Fred’s, it was immediately engaging. I was delighted with mine last week, packed with a great variety of well cooked ish and veg. An early highlight for me so much so that, like WM Thackeray, I was inclined to write a poem about it (long-fingered!). According to a recently read book on the history of Florence, an Italian soup was supposed to have been the inspiration for the British writer but the only pertinent poem found online was a rather long-winded one about a French fish soup at a French Restaurant.

Massaman, with prawns

CL, meanwhile, was revisiting a Sea Church favourite of hers, the Breaded Monkfish Scampi, with Ballycotton Smoked Salmon Potato Salad, Basil and Lime Mayonnaise. Quite a few starters available including Glenbeigh Mussels and a Korean bbq slow cooked pork belly.

Prawns welcome (AI)

No shortage of choice for the main course either, though we each continued on the fishy trail, to varying degrees. The Baked Hake wrapped in pancetta with delicious Buttered Savoy Cabbage, Duck Fat Fondant Potatoes, and Chef Marcus’ Chicken Butter Sauce, was tidily presented and a super dish from start to finish.

I’m a big fan of Massaman Curry and it came with Creamy Coconut Broth, Asian Vegetables, Coriander Basmati Rice, Finished With Peanuts and Lime . It is billed as Vegan/Vegetable but there was an option of adding prawns which I did. It was quite a dish with a streak of that peanut and lime across the top. All kinds of crispy Asian vegetables including a few full pea pods, tomatoes too, along with a side of rice. The curry element was mild, very much so.

Hake

Other main dishes to consider seriously are Pan-fried Sea Bass fillets and a Roast Beef Sandwich. Not too seriously of course, you are after all out to enjoy and there are occasions (as many or as little as you like) when Fish and Chips or a Double Smash Beef Burger will hit the spot. Then time for a stroll in the village and maybe beyond to the cliff walk (where we had ventured earlier). If you venture, enjoy your day in the area.

The conservatory

Service was friendly and excellent from start to finish and the dishes were neatly presented, looked appetising and were! Sea Church is another culinary asset in the East Cork area and here a top-notch crew transforms quality local produce into dishes to remember. We sat in the main part of the L-shaped restaurant with views out to the sea. You also have the choice of ordering a table in the Conservatory, a once outside area now enclosed by glass walls and, siting in the bell of the L, it looks very comfortable indeed.

Cliff walk

Templegall from Hegarty Cheese named Best Irish Cheese at British & Irish Cheese Awards

2026-03-25T10:28:00.000+00:00

Templegall from Hegarty Cheese named Best Irish Cheese

at British & Irish Cheese Awards

Templegall from Hegarty Cheese in Co. Cork has been named Best Irish Cheese at the British & Irish Cheese Awards 2026, winning this prestigious title at the 30th anniversary edition of the Awards, which saw a record breaking number of Irish entries being judged at the competition.

Named after the Irish for the village of Whitechurch (‘An Teampall Geal’) in the North of County Cork where the cheese is produced, Templegall is made by the Hegarty family, along with French cheesemaker, Jean-Baptiste Enjelvin. This Alpine-style cheese is made with raw milk and matured for at least nine months, delivering a sweet, delicate and nutty flavour profile.

Dan Hegarty from Hegarty Cheese commented: “We are all delighted here in Hegarty Farmhouse Cheese to have won the Best Irish Cheese award at the British & Irish Cheese Awards 2026. We are the 5th generation to milk cows on our farm and we have been making farmhouse cheese in Whitechurch, Co. Cork for the last 25 years. Templegall is made exclusively from our own grass fed cow’s milk. The cheese is made during the spring/summer season only, when the cows are at grass. We use the morning milk which is pumped directly into the cheese vat, this all results in its unique taste. We are so thankful to all our team, from those managing the grass, to milking the cows, to making the cheese and then maturing it for 9 to 18 months.”

The British & Irish Cheese Awards received a record breaking number of Irish entries into this year’s competition, as event organisers, The Royal Bath & West Society, worked alongside CÁIS - The Association of Irish Farmhouse Cheesemakers, Bord Bia – The Irish Food Board, and the Specialist Cheesemakers Association in the UK, to improve logistics around entry consolidation and transport. 48 Irish cheeses were judged in a field of over 600 entries, highlighting a growing renaissance for Irish cheese in the UK, a decade after the Brexit referendum which led to many Irish cheeses disappearing from British cheese counters.

This year’s trophy winners were announced during the British & Irish Cheese Awards Dinner on the evening of Friday 20 March. The Supreme Champion trophy went to Dazel Ash from Rosary Goats Cheese, an ash-coated goat’s log made in the New Forest, while the Reserve Champion Cup went to Yarlington, a soft washed-rind cheese from King Stone Dairy in Gloucestershire.

All 600 entries were judged at The Bath & West Showground near Shepton Mallet, Somerset, on Friday 20 March, by over 60 experts including cheesemakers, cheesemongers, cheese experts, buyers and commentators. Gold, Silver and Bronze awards were decided in Round 1, before all Gold winners were judged again to identify the category trophy winners. Following a final round of judging with the category winners, the 2026 Supreme Champion was selected.

Cheese lovers were able to view the British & Irish Cheese Awards judging arena throughout the weekend, as part of the Bath & West Food & Drink Festival, and were given the opportunity to sample some of the trophy winners as part of the Festival’s expanded Guided Cheese Tours. Away from the judging area, the event also celebrated growers, producers and purveyors from the South West and beyond, featuring demonstrations, presentations and entertainment.

A beautiful Beaujolais double from Château de La Chaize!

2026-03-24T11:18:00.000+00:00

A beautiful Beaujolais double from Château de La Chaize!

La Chaize Beaujolais Blanc 2022 13.5%

€23.50 JN Wines

The 2022 , harvested at just the right maturity, has darker lemon/yellow colour than normal. Citrus notes and white flowers abound as the wine expresses the minerality of the eminently suitable terroir of southern Beaujolais. That minerality is evident in the classic finish, leaving one reflecting that all Chardonnay should be similar to this and that not all are.

Use as a delicious aperitif, or a natural accompaniment to firm fish in buttery or creamy sauces, roast chicken, sautéed mushrooms, and delicate cheeses. A delightful indication of the quality from La Chaize and Very Highly Recommended

Quite a few Chardonnays from northern Beaujolais are marketed, quite legally and openly, under the Burgundy appellation.

Château de La Chaize Fleurie Beaujolais 2023 12.5%

€23.50 at JN Wine

From one of the most beautiful French chateaux comes a stunningly beautiful Fleurie, full of juicy cherry and raspberry. It is round and supple with a slightly spicy finish. Very Highly Recommended.

“Good Beaujolais is delicious: mineral, focussed, with fruit of raspberries, black pepper, cherries; it's never overstated or blockbusting, but it has character, balanced acidity, lightness and freshness”. Oz Clarke and Margaret Rand speaking on Beaujolais in their book Grapes and Wine. They could well have been talking about this Fleurie.

Fleurie is one of the ten crus of Beaujolais, listed here from north to south

Saint-Amour (light bodied)

Juliénas (named after Julius Caesar)

Chénas (the smallest)

Moulin-à-Vent (“King of Beaujolais”)

Fleurie (“Queen of Beaujolais”)

Chiroubles (light-bodied, early drinking)

Morgon (deep, powerful wines)

Régnié (youngest cru, fresh and fruity wines)

Brouilly (intense fruity wines from volcanic soil)

Côte de Brouilly (Largest and most southern of the ten.

Château de La Chaize were in Cork recently with JN Wines and, for a brief report on the tasting, see here.

Celebrations at Vendricks as Head Chef Gary Fitzgerald is awarded Best Chef In Munster

2026-03-24T09:45:00.001+00:00

Vendricks Head Chef Gary Fitzgerald Awarded Best Chef In Munster

Celebrations at Vendricks

Huge congratulations to Gary Fitzgerald, Head Chef at Killarney’s Vendricks, who has been awarded Best Chef in Munster at this year's Irish Restaurant awards.

Owner Angie O’Brien led the congratulations. “Gary’s passion, creativity and commitment to great food are what makes Vendricks so special and we are incredibly proud to see his hard work recognised. What a proud moment for all of us at Vendricks. Thank you to our amazing team and all of our wonderful guests for your continued support - we couldn’t do it without you.”

Cork diners will recall that Angie owned and ran El Vino in Douglas and in the Elysian. Read more about her Killarney restaurant here and at VendricksRestaurantKillarney on Instagram.

Magnolia, you sweet thing... Blarney Castle Gardens this weekend.

2026-03-21T16:31:28.823+00:00

Magnolia, you sweet thing...

Blarney Castle Gardens

Pics: 20.03.2026

American (Yellow) Skunk-cabbage

Tearoom or temple?

Blarney House

Above, the Fern Trees Garden

On the boardwalk

Daffodils galore

Prunus Shirotae, just inside the entrance.

Order your Easter Sunday Supper at The Farmgate.

2026-03-19T17:04:16.415+00:00

press release

Order your Easter Sunday Supper at The Farmgate.

Easter Sunday 3 course Set Menu available for pre orders online collection only from Farmgate stall €55 for two people sharing. Pre order final date 3rd April 10am Collections available from Friday 3rd April 12pm-4pm & Saturday 4th April 9:30am -3:30pm.

Order your Easter Sunday Supper

Turkish Delight In Baltimore Last Saturday. Chef Ahmet conducts a symphony for the senses in Baba’De

2026-03-19T09:31:09.164+00:00

Turkish Delight In Baltimore Last Saturday

Chef Ahmet conducts a symphony for the senses in Baba’De

Squid Eriste

At Baltimore's Baba’De last Saturday, presentation was mesmerising, particularly with our opening dishes, the spring rolls and the Squid Eriste and the following plates didn't disappoint either. Of course, while the presentation can dazzle and puzzle, it is what behind it that counts and here every single note was precise, all coming together in a virtuoso performance by the chef and his team.

Spring Rolls

For us a serendipitous discovery. But this symphony of looks, textures and flavours owes nothing to accident, rather it's the results of years of learning by Chef Ahmet, his insistence from day one on finding the best local produce along with his judicious use of sauces and spices (used more to enhance the flavours than add heat) from his native Turkey. I suppose the serendipity comes in the fact that he did end up here in Baltimore.

West Cork beef köfte

So what is Baba’De? It is the second restaurant in Baltimore with Chef Dede at the helm, with Maria Archer leading out-front. Dede at The Custom House is just a few steps up the street and already displays two Michelin stars. Baba is still in its infancy but the prodigy has already been recognised with a Michelin bib.

Baba'de-style fried chicken

And indeed the menu follows Michelin lines, even the shortened one at lunchtime that we enjoyed. There are no starters as such, though you may enjoy Soup (Turkish red lentil - - garlic buffalo yogurt, sourdough, almond & garlic - on our visit) and/or Ali’s Hummus (fresh chickpeas & tomato casserole, paprika & cumin, sourdough).

Baba'de-style fried chicken

Here you are invited to pick what you like to begin and then order again and again. There’s quite a wine list here, local drinks too including craft beers, and cocktails of course. As we were driving back to the city immediately afterwards we picked a couple of non alcoholic favourites, the Stonewell Cider and the Fierce Mild beer; neither disappointed.

We started with a couple of dishes from the Sea section including those spectacular Langoustine spring rolls, with basil, sesame seeds, and chilli. A delight for the eye and the taste buds. Next up was the Squid Eriste (pasta served with oregano & red pepper velouté almond), another eye-catching and very satisfying dish. Eriste, by the way, is a type of Turkish pasta. Both dishes were shared, and that was the plan, until dessert!

Another look at the menu for round two and we ordered a couple of dishes from the Pasture section. First up was the Baba'de-style fried chicken (fried buttermilk chicken thigh, spice mix & brown butter dip). Might sound a bit prosaic but once again it was poetry on a plate from the kitchen. And that same standard continued with the amazing West Cork beef köfte with aromatic rice, barbecue beef, pickles, tomato and yoghurt sauce.

Time for dessert

And then to dessert where the sharing arrangement broke down, We were in agreement though that, of the two on offer, it just had to be Annemin sütlaçi (dede's mother's warm rice pudding, brown butter ice cream, hazelnut). We each had one and it turned out to be a great decision. I enjoyed every little grain though I had to promise that I would try and compare it with CL’s version featuring Blackcurrant jam (plenty of it) and a shake of nutmeg - looking forward to that!

We had had our stroll out to the Beacon earlier and, having been well fed and thoughtfully served by the excellent staff at Baba’de, we walked down to the pier and carpark, said au revoir to Baltimore, and were soon on our way home, reminiscing every now and then on that gorgeous meal.

Ferries for Sherkin and Cape Clear

The Beacon, about 30 minutes walk from village.
Five by car.

What we ate:

Langoustine spring rolls €18

Squid Eriste €15

West Cork beef köfte €16

Baba'de-style fried chicken €13

Annemin sütlaçi €13

Luxurious Low-Impact B&B, Barnahown, In Mitchelstown Expands With The Opening Of A New Wing Of Accessible Accommodation, Dog-friendly Rooms & More!

2026-03-16T16:15:00.005+00:00

press release

Luxurious Low-Impact B&B, Barnahown, In Mitchelstown Expands With The Opening Of A New Wing Of Accessible Accommodation, Dog-friendly Rooms & More!
Pet Friendly

Award-winning boutique B&B, Barnahown, near Mitchelstown in Co Cork, has increased its total guest capacity to fourteen people per night with the addition of a contemporary new ‘Kildrum’ wing of accessible accommodation, comprising wheelchair-friendly and dog-friendly rooms.

The slick new adjoining structure to the lovingly-restored 1800’s farmhouse, which opened the doors to its first four guestrooms in July 2024, has seen the 99m² footprint previously occupied by its neighbouring barn used to create the stunning modern addition. Kildrum’s three ground floor dog-friendly rooms, ‘Ballard’, ‘Lough Gur’, and ‘Bay Lough’ (also wheelchair-friendly), each measure a spacious 25m² - almost twice the size of Barnahown’s cosiest farmhouse room.

The luxurious new guestrooms have been named by Barnahown’s owner & host, Ciara O’Brien, to celebrate some of her favourite local hot spots and honour the three counties surrounding Mitchelstown - crediting the impact that the influx of visitors from counties Cork, Limerick and Tipperary have on making her hometown such a vibrant rural market town.

The new Kildrum building has an A-level energy rating - the highest possible - and also has an additional fourteen solar panels. The aim is for the new extension to be carbon neutral.

Summer is coming to Barnahown. Are you?

Accessible To All

The roominess of the new phase two accommodation is further accentuated by the addition of private patios with outdoor seating for all three that overlook the courtyard herb garden to the rear of the property and offer up views of the dairy pastures and Galtee mountains beyond.

Guests can choose to access the communal outdoor spaces directly from their patios - ideal for wheelchair users, or guests travelling with their dogs as Barnahown has a one-acre plot for their four-legged friends to roam and explore. And, after a day of exploring the local area, its northwesterly facing patios provide the perfect setting for sundowner drinks.

The en-suites for all three rooms have the same gorgeous waterfall showers that guests staying in Barnahown’s farmhouse have become firm fans of, and Stonebridge bathrooms have added to the contemporary look with a new aqua tile. Guests can also expect to see more pre-loved furniture finds incorporated into the new room designs.

Ciara feeding the hens. All pics by Kirsty Lyons

Luxurious Wheelchair-Friendly Room

Focused on creating more accessible accommodation for a wider variety of guests, as part of Barnahown’s impressive phase two expansion, owner Ciara has created what she hopes will be one of Ireland’s most beautiful fully wheelchair accessible bedrooms, ‘Bay Lough’. To celebrate its launch, Ciara commissioned local artist , Clare Kenneally, to create a bespoke mural for the room, which also has its own private access VIP parking.

Since opening the doors to Barnahown in July 2024, Ciara has been hosting guests with a range of unique requirements that have helped her better understand exactly what it is that elevates their experience beyond a standard accessible room. While complying with legislation, Barnahown has gone well beyond the statutory requirements with consideration given to everything from clothing rails and make-up mirrors, to joining friends for drinks on the patio.

Ciara was determined to ensure that the luxury aesthetic throughout Barnahown was equally strong in the wheelchair accessible bedroom, en-suite and WC for guests - so, it’s a case of out with white hospital-style handrails, and in with beautiful brushed brass fixtures and fittings.

Catering To Your Four-Legged Friends

Barnahown’s three new ‘doggie’ suites will also offer dedicated canine hampers including towels for the dog-friendly shower and grooming area for after long leisurely walks in nearby Glengarra Woods and maps of Mitchelstown - which has recently been designated a 'dog-friendly destination' with many local cafés, restaurants, and shops actively welcoming dogs.

And, for those needing to work, or study during their stay at Barnahown, all of the new rooms have their own dedicated work space separate from the main bedroom.

Eggs, from the hens in the yard. Couldn't be fresher.

Private Group Stays

The new Kildrum wing is also ideal for groups of up to six people to book, with private access and group patio space available on request.

One night bed & breakfast stays in the new ‘Ballard’, ‘Bay Lough’, and ‘Lough Gur’ guestrooms start from €175.00 per night for two people sharing, or €225.00 per night including a ‘Producer Plate’ dinner.

Book your Barnahown stay online via their website, www.barnahown.com.

Mitchelstown Food Community Experience

Guests visiting Barnahown also have the option of choosing to combine a stay in the Golden Vale with a scheduled tour to the local Galtee Honey Farm, or a chocolate making class with award-winning Chocolatier, Norma Kelly (of Praline Pastry & Chocolate), as part of the Mitchelstown Food Community experience. These can be booked via the concierge service that Barnahown’s Owner, Ciara, offers.

Commenting on Barnahown’s expansion, owner Ciara O’Brien, said: “Inclusiveness is a really important design element for me, both in how the building flows and how each guest feels when they arrive to meet us.

So, I am particularly excited to launch our new ground floor Kildrum wing, which will open up the Barnahown experience to a whole new group of guests. I've worked really hard with the construction and design team to ensure that every accessible finish matches the thoughtful aesthetic that we've become known for at Barnahown. I'm also very grateful to a number of local people who use a wheelchair or mobility scooter, and who have been kind enough to come on-site and give us their honest feedback.

Along with the new bedroom openings, we also have a number new surprises for guests which have been added over the past year; our Barnahown mural by local artist Clare Kenneally, our courtyard herb garden designed by my friend Kloë Wood Lyndorff from Two Green Shoots, and our Siopa Beag where guests can now buy the jam, porridge and cashew chilli crush they loved so much at breakfast time.

All these features have been added to create a more immersive experience and to open up conversations about sustainability and biodiversity with our guests in an innovative and enjoyable way. And of course, the solar powered hot tub remains a firm favourite!”

Every Detail Has Been Carefully Considered

As has become synonymous with stays at Barnahown, guests booking into the new Kildrum accommodation can expect creature comforts aplenty. When guests return to their base in Mitchelstown after a busy day immersing themselves in nature or taking in the town’s rich culture and renowned Georgian architecture, Barnahown will provide them with a luxurious home away from home.

Every detail has been carefully considered. The twenty years that owner, Ciara, spent working at home and abroad for large multinationals, most recently with Google, means that she experienced her fair share of hotels, guesthouses, and Airbnb’s during her corporate career.

This invaluable knowledge of a guest's particular requirements and the little quirks and luxuries that make their stay as memorable as possible has helped inform every creature comfort she offers at Barnahown.

Those wanting to fully immerse themselves in the local food culture can make their stay even more memorable by enjoying a ‘Producers Plate’ dinner that includes either a glass of Irish bubbly in the form of Killahora Orchards’ Fine Perry - a favourite of Ciara’s - or a craft beer from Mitchelstown’s own Eight Degrees Brewing.

Barnahown’s fast charging EV stations will give you peace of mind and take the stress out of having to keep your electric car battery topped up during your stay, while high-speed broadband will keep you connected and enable you to easily share all of your highlights.

Convenient outdoor showers allow you to immediately freshen up after a day full of adventures, with a separate area to hose down any dirty boots or bikes, and there’s no better place to relax than the solar-powered hot tub overlooking the hills and wildflower meadows. An idyllic spot in which to sit back, relax, and savour sunset and the surrounding birdsong.

And if all of that wasn't enough, an honesty bar stocked with tipples from Ireland's top artisan drinks producers including Valentia Island Vermouth, Five Farms’ Irish Cream Liqueur, and Wicklow Way Wines will provide the perfect toast to your day.

When you rise the following morning, a breakfast showcasing free-range eggs from Barnahown’s speciality hens served alongside foods from across the region that are all grown and produced within a 20 kilometre radius will provide all the nourishment you need to fuel an action-packed day ahead.

Local Golden Vale artisan producers, O’Callaghan’s Café & Delicatessen, Horgan’s Delicatessen, Praline Pastry & Chocolate Shop, The Town Coffee Company (all based in Mitchelstown), Little Deer, Rivesci, The Apple Farm, West Cork Coffee, Cotter's Farm, and Galtee Honey are all proudly showcased at breakfast.

Sustainable On-site Housekeeping

In addition to Kildrum’s new guest capacity, Barnahown has also added a solar-powered in-house laundry, including a commercial washer and dryer. One of owner Ciara O’Brien’s main learnings since opening her boutique B&B in July 20204 has been the importance of high quality linen to delivering a premium guest experience.

Combined with Barnahown's commitment to sustainable operations from the get-go, creating a dedicated in-house laundry will ensure that guest stays have a minimum impact on the environment. The addition of this new housekeeping capacity means that Ciara has been able to create employment in the local community, hiring her first team member.

Over time, Barnahown hopes to also provide a laundry service to businesses and neighbours in the local area who are seeking a sustainable laundry service in terms of energy supply and chemical free detergents.

Barnahown Backed By Ciara’s Community

Since welcoming her first guests in summer 2024, owner and Mitchelstown native, Ciara, has been overwhelmed with the level of support she has received both from her local community and people living further afield. Many people around the country saw Barnahown featured on RTÉ’s At Your Service receiving invaluable guidance from the Brennan brothers.

Spurred on by her community’s backing encouraged Ciara to run a crowdfunding campaign that raised over €20,000 which she invested in the phase two expansion, and in particular the costly removal of asbestos on-site which was required before the initial construction works could commence.

The crowdfunding experience helped Ciara to think outside the box and opened the door to a variety of on-site courses such as 'Immersive Interiors' and 'Run Your Own B&B' experiences. She is incredibly grateful to all those who bought vouchers to support her expansion efforts and attend workshops during summer 2025 as the project they supported came to life.

Wishing Steps, Sheep, Sculpture and Daffodils at Blarney Castle Gardens

2026-03-13T11:33:00.000+00:00

Wishing Steps and Daffodils at Blarney Castle Gardens

11.03.2026

Short videos of the Wishing Steps (remember you must walk backwards to have your wish granted!)

Fancy a flight? Flights. And Bites. At Old Brennan's Wine House

2026-03-11T11:51:00.000+00:00

Fancy a flight?

Flights. And Bites. At Old Brennan's Wine House

Mead (nearest camera)

Local Delights

The list of flights at Old Brennan's Wine House mostly include wines, of course, but Frank and the team also give you the chance to try some local delights, such as the Killahora drinks from their south-facing Glounthaune orchard and the trio of Kinsale meads that I chose.

Kinsale Mead Flight

Mead is the world's oldest alcoholic drink, with honey as its main ingredient, and we are lucky to have a couple of mead masters in Kinsale. While I was sampling the Hazy Summer Mead, it was winning gold in Poland, another honour for Kate and Denis, a nice way to celebrate the company’s 10th anniversary. An indication too of the quality Old Brennan's have included in their flights.

I had started with Atlantic Dry Mead, a traditional style “white” Mead, crisp with citrus honey flavour. A promise of good things to come as my next sample was that gold-winning Hazy Summer Mead, now officially the best dry mixed berry mead in Europe. The meadery describes it as “an off-dry berry mead with generous strawberry and raspberry aromas”. It is well worth seeking out!

The finalé was their Wild Red Mead. Beautifully off-dry with those standout Wexford blackcurrants aided by dark cherry, its smoother style makes it a favourite with wine drinkers.

Killahora. Pic by Brennans

White Wine Flight

The Picpoul de Pinet from France rarely disappoints and the Trieze Vents, full of flavour and with the typical zesty freshness, certainly didn’t.

Something new appeared next, the Gasper from Slovenia, a crisp, silky, fruity blend of Chardonnay and Rebula*. Quite impressive.

Always love a good Pecorino (the cheese as well as the wine!) and the full-bodied Beri from Abruzzo, didn't let us down.

A very well chosen trio indeed.

The Pecorino grape is so called because a bunch resembles a sheep’s head (see pic on right). Another story is that the bunches are a favourite treat for the sheep. Wine-Searcher.com says: Pecorino cheese is, coincidentally, a surprisingly good food match for Pecorino wine.

Grapes

Killahora Orchards Flight

Just a few short years ago, Killahora made their first and lasting Impression on the local drinks scene with the cheekily named Johnny Fall Down Bittersweet Cider, full bodied, complex and right up there with the best of them.

Pom O, with the juice from bittersweet apples with the finest apple brandy and aged in Irish whiskey barrels for at least a year, is a beauty, lightly chilled as an aperitif and also favourite in cocktails.

My favourite is perhaps their Rare Apple Ice Wine. Here they employ freezing temperatures to obtain a rich must, which gets slowly fermented over a year to create a luscious balanced dessert wine.

50ml servings here, 70 for the wines.

Rose

TheRosé Wine Flight includes a fresh and crisp Pinot Grigio, Bosco Brush from Italy;

Baron de Ley’s blend of Garnacha and Cabernet, a Rosada from Rioja, a fruity and refreshing with strawberry notes, is a very interesting, not to say unexpected choice. But that’s the idea behind Frank’s flights.

Kennel, Côtes de Provence Rosé France, is indeed one that you’d expect - very few would leave Provence out of a selection or rosés.

All three come in 70 ml measures.

Sparking Wine Flight

Bedin Prosecco Spumante Rosé Millesimato N.V. A subtle pale pink hue with perfumed scents of rose and eglantine.

Pares Balta, Cava Brut NV, Penedes N.V

Pure, lean and crystal clear organic Cava. The flavour is of apples, pears and a touch of white peach.

Dezzani, Moscato d'Asti

Low alcohol, slightly sparkling sweet wine with big floral notes.

All 70m

Gubbeen Chorizo Patatas Bravas. Pic by Brennans

Red Wine Flight

The three reds on offer were:

1 Bourg Laschamps Pinot Noir, Ardèche France

2 Bevi, d'Abruzzo Italy Montepulciano,

3 Saparavi Bedoba, Kakheti ,Georgia

Mixed Wine Flight

1 Gasper, Goriska Brda, a Chardonnay/Rebula blend from Slovenia

2 Baron de Ley, Lagrima Rosado, Rioja Spain has Garnacha and Cabernet Franc in the mix.

3 Bevi, d'Abruzzo Italy Montepulciano, that you also see in Red flight.

an ancient, high-quality white grape variety

Bites

Quite a large choice of food here these days, very tempting also. The menu is divided into Nibbles, Small Plates, cheese, charcuterie and fish Sharing Boards.You could well start with some of the Bar Bites such as Marinated Olives or Smoked Almonds.

Crudités. Pic by Brennans

We probably spent more time checking the Small Plates than other parts of the menu with the likes of Garlic Butter Prawns on Toast, The Burrata and Beetroot, and the Hoisin Duck Carpaccio, all tempting us.

What we did enjoy, with the flights, were the Crudités and Buttermilk Ranch (Crisp seasonal vegetables with creamy herb buttermilk ranch for dipping). I knew I was on a winner here as my love of raw vegetables goes back to when I was a kid working in nearby farms and the home garden, always had a penknife handy to clean and chop up a carrot or, if really hungry, a turnip.

Our other dish was their equally enjoyable Wild Mushroom Pâté (whipped wild mushroom pâté, finished with a herb crème fraîche. served with toasted brioche).

Quite a buzz here early on a Thursday evening and to add to the pleasure of the drink and the food was an excellent front of house team.

More signs of Spring at Blarney Castle Gardens

2026-03-09T17:01:00.000+00:00

Green buds of Cherry Blossom

More signs of Spring at Blarney Castle Gardens

Pictures 3rd March 2026

Castle, river, and Ester Barrett's St Hubert's Stag

Blarney House, opens to the public for a few weeks at the peak of the season

Castle, its tall watchtower and river.

Castle and Ester Barrett's Catch

Castle and its tall watch tower.

Castle, crocuses

Crocuses

Cut branches are used to make this fence.

Morning sunshine highlights moss on the branches.

THE METROPOLE HOTEL LAUNCHES MOTHER’S DAY MENU.

2026-03-08T12:28:00.000+00:00

press release

THE METROPOLE HOTEL LAUNCHES MOTHER’S DAY MENU

The Metropole Hotel is inviting people to show their appreciation for their mother this Mother’s Day.

Located in the heart of the VQ area of Cork City, the team of chefs at the Metropole Hotel have designed a three-course menu using locally sourced and seasonal produce.

Served in the newly refurbished Merchant Restaurant overlooking the River Lee, the three-course meal will be available from 12:30 p.m. - 4:30 p.m. and costs €55 per person. There will also be a children’s a la carte menu available on the day.

For those who prefer a lighter option, there is a seasonal afternoon tea available from 1 p.m. - 4 p.m. The afternoon tea is €45 per person and includes three layers of patisseries, scones and savouries with options such as The Met “Swiss Roll”, freshly baked scones and West Cork smoked salmon on brown bread.

For those opting for the three course meal, the menu includes:

Starters

Homemade Seasonal Soup with Buckley’s Bakery Brown Soda Bread & Glenilen Butter
Roaring Water Bay Mussels with Lime & Soy Butter, Fresh Scallions, Toasted Sesame
Fior Di Latte with Pea and Mint Sauce, Extra Virgin Olive Oil, Focaccia
Classic Chicken & Bacon Vol au Vent with Pickled Wild Variety Mushrooms, Confit Leek, Shaved Vegetable Salad

Main Courses

Spiced Cauliflower with Puree, Pickled Leaves, Pickled Cauliflower, Orange Dressing
Wild Atlantic Cod with Warm Tartar Sauce, Caramelised Celeriac, Wilted Baby Gem
Roasted Striploin of Irish Beef with Roasted Beetroot, Horseradish, Spinach Emulsion, Peppered Jus
Confit Duck Leg with Pressed Potato Pavé, Kale & Wild Mushroom Fricassee, Elderberry Jus

All Served With Seasonal Vegetables & Roast Potatoes

Desserts

Luker 80% Dark Chocolate Delice with Sauternes Poached Pear, Malted Barley Brittle, E.V.O.
Poached Apple & Five Spice Mousse Cake with Crème Anglaise, Toasted Walnut, Walnut Dressing
Black Treacle Tart with Vanilla Bean Ice Cream
White Chocolate & Berry Cheesecake with Caramelised White Chocolate, Wild Berry Compote

Freshly Brewed Tea and Coffee

Booking is essential and all reservations can be made on https://www.themetropolehotel.ie/dine/the-met-dinner/ or call 021 464 3700.

MUM’S THE WORD AT DUNLUCE LODGE!

2026-03-07T10:40:00.001+00:00

press release

MUM’S THE WORD AT DUNLUCE LODGE!

Give the gift of breathtaking beauty, indulgent pampering, and timeless memories this Mother’s Day at Dunluce Lodge in Portrush, perched along Northern Ireland’s dramatic north coast. From the awe-inspiring cliffs and Atlantic waves to the historic allure of Dunluce Castle and the legendary Giant’s Causeway, every moment here is a celebration of life’s finer pleasures.

Overnight Escape - Step into a world of serene luxury. An overnight stay at Dunluce Lodge offers elegantly appointed rooms with sumptuous bedding, stunning vistas across the sea, the gardens and Royal Portrush Golf Course. Let her wake to the soft sound of waves and the scent of the sea in the air (From £310 B&B per room per night).

Spa Indulgence - From rejuvenating massages to bespoke therapies designed to restore mind, body, and soul, Dunluce Lodge’s spa experience is an invitation to indulge in serenity. Located in quiet building separate from the hotel, the intimate spa offers guests an opportunity to completely retreat from the world.

Divine Lunch or Exquisite Dinner - Celebrate her with a culinary experience to remember. Whether it’s an elegant afternoon tea, lunch showcasing the finest local ingredients or an elegant dinner crafted with sophistication and flair, each meal is a feast for the senses and is always a real treat.

Flexible Gift Vouchers - Dunluce Lodge vouchers allow the recipient to pick what they would like to enjoy themselves—from an overnight escape to a spa treatment or a signature dining experience.

Every detail at Dunluce Lodge, from the sweeping coastal views to the exquisite interior comforts, reflects a commitment to creating unforgettable moments.

Perched beside the fourth fairway of Royal Portrush Golf Club and just a few hundred metres from the Atlantic Ocean, Dunluce Lodge is one of Northern Ireland’s most luxurious and intimate five-star hotels. Opened just a year ago, the elegant property comprises 35 suites and a private residence, The Stookan, blending understated luxury, warm Irish hospitality and a spectacular coastal setting.

Dunluce Lodge, Dunluce Road, Portrush, BT56 8NB. For more see www.dunluce.com or call +44 (0) 28 705 31 700

***************************

Dunluce Lodge on the Causeway Coast Launches Restorative and Immersive ‘Sleepcation’

Winter asks more from the body than we often realise. With shorter days and reduced natural light, our circadian rhythm — the internal clock that regulates sleep, energy and hormone production — begins to shift. This can affect everything from alertness and mood to melatonin release at night, leaving many people feeling more tired, sluggish, sad or mentally foggy.

Sometimes the finest luxuries cannot rival the impact of a truly great night’s sleep. Problems feel less overwhelming, perspective returns and the day ahead becomes brighter after deep, uninterrupted rest. Acknowledging winter’s slower rhythm — and the body’s instinctive need for more sleep — is often the first step toward restoring balance.

Responding to this, Dunluce Lodge has launched its restorative and immersive ‘Sleepcation’, a stay designed entirely around rest, relaxation and deep sleep.

Perched beside the fourth fairway of Royal Portrush Golf Club and just a few hundred metres from the Atlantic Ocean, Dunluce Lodge is Northern Ireland’s newest five-star retreat and one of its most intimate. Opened just a year ago, the elegant property comprises 35 suites and a private residence, The Stookan, blending understated luxury, warm Irish hospitality and a spectacular coastal setting into a refined escape designed for complete relaxation.

The Dunluce Lodge Sleepcation is a fully immersive experience centred on restorative rest. The stay includes an overnight escape, breakfast, a signature spa treatment, calming sleep tea and a curated bedtime wellness offering, with amenities including a Seabody Sleep Balm and a carefully considered night-time ritual designed to help guests fully switch off and unwind. (?580 per room for two people sharing).

At its heart is the sleep experience itself. Guests settle into ultra-comfortable Hypnos, handmade beds layered with natural fibres and cashmere guard duvets and Cheviot wool pillows by local brand, Ava Innes, chosen for their gentle weight and natural temperature regulation. The brand pioneers a unique, sustainable duvet fill made from cashmere guard hair — a forgotten luxury fibre offering gentle weight, exceptional temperature regulation and a sleep experience grounded in natural wellbeing.

Outside, the only sound is the Atlantic rolling steadily onto the shore, while inside the Lodge, a deep quiet settles after dusk. A short bedtime story inspired by local folklore — tales of giants and heroes such as Finn McCumhaill — is left on each bed as part of the turndown ritual, encouraging guests to disconnect from screens and return to the simple comfort of reading before sleeping.

The woodland spa plays a central role in the experience. The Drift & Dream Ritual by Seabody begins with grounding breathwork, followed by a personalised massage using warm Lavendar poultices, aromatherapy oil and finished with Seabody’s brand-new Sleep Balm. Stretching, lymphatic drainage and gentle acupressure guide the body into deep relaxation, preparing both body and mind for rest.

Dining at Dunluce Lodge complements the experience, with Executive Chef Stephen Holland and his team showcasing the best of the region’s seasonal produce through thoughtful, locally inspired menus. Evenings unfold slowly — cocktails by the fire, oysters at the bar or watching the last light fade into the Atlantic — before retreating to suites where comfort, stillness and the rhythm of the sea take over.

Located along the iconic Causeway Coastal Route and moments from Whiterocks Beach via a private walkway, the Lodge offers a rare sense of calm in one of Ireland’s most dramatic landscapes, within easy reach of landmarks such as the Giant’s Causeway.

The Dunluce Lodge Sleepcation ultimately pays homage to the restorative power of sleep, embracing the rituals, environment and natural elements that support true rest. By bringing together sea air, silence, natural fibres and a slower pace of living, Dunluce Lodge invites guests to reconnect with their natural rhythms and rediscover the transformative power of deep, uninterrupted sleep.

Dunluce Lodge, Dunluce Road, Portrush, BT56 8NB

For more see www.dunluce.com or call +44 (0) 28 705 31 700

St Fin Barre's, Cork City. And environs.

2026-03-07T09:23:00.001+00:00

St Fin Barre's. And environs.

pics taken 27th Feb 2026

St Fin Barre's

Four fellas at the cathedral door.

Cathedral and new bridge

Counting House (from Beamish & Crawford)

Proby's Kitchen

Golden Angel

Keyser Hill, also below

At the cathedral - not a maze!

Clogheenmilcon Walk and Sanctuary, Blarney

2026-03-06T17:46:00.002+00:00

Clogheenmilcon Walk, Blarney

Date: 26th Feb 2026

Don Cronin's stone tower sculpture is situated along the public walking path of the 100-acre fen, which is a protected, formerly post-glacial lake area managed by the local community and Cork City Council.

It's an easy walk on a hard level surface. I took under an hour to do the return from
the car park at the Blarney side to the eastern end and
that included a few stops for photos

A new boardwalk and viewing point is under construction.
Will be a welcome addition.

Two of us.

British & Irish Cheese Awards receives record entries from Ireland, 10 years after Brexit.

2026-03-06T16:01:00.001+00:00

British & Irish Cheese Awards receives record entries from Ireland, 10 years after Brexit

British & Irish Cheese Awards - 20 March

Bath & West Food & Drink Festival - 21-22 March
Judges concentrating and contemplating. Pic from 2022

The British & Irish Cheese Awards has received a record breaking number of Irish entries into this year’s competition, with 48 Irish cheeses set to be judged in a field of over 600 entries. Highlighting a growing renaissance for Irish cheese in the UK, this significant landmark comes a decade after the Brexit referendum, which led to many Irish cheeses disappearing from British cheese counters.

As a central focus of the British & Irish Cheese Awards’ 30th anniversary celebrations, taking place as part of the Bath & West Food & Drink Festival on Friday 20 March, organisers, The Royal Bath & West Society, have worked alongside CÁIS - The Association of Irish Farmhouse Cheesemakers, Bord Bia – The Irish Food Board, and the Specialist Cheesemakers Association in the UK, to improve logistics around entry consolidation and transport.

As part of a wider drive to establish more reliable trade routes for Irish cheese, the initiative aims to reintroduce a plethora of Irish cheeses back into British retailers, while also working to reconnect two cheese cultures with shared traditions and history. Obstacles to free trade following Brexit, including increased bureaucracy and heightened biosecurity rules, led to a gradual distancing between the cheesemaking communities of Britain and Ireland, but with trade networks finally improving and ties gradually being re-established, this year’s Awards will provide a major showcase for Irish cheese in the UK.

Tim Rowcliffe, vice-chairman of the British & Irish Cheese Awards and ambassador to Ireland for the Specialist Cheesemakers Association, commented: “It’s shocking to think that a decade has passed since Irish cheese began losing its presence in the UK, but I’m really excited by the progress we’ve made in putting this right. It’s been a huge team effort to overcome the complex bureaucratic hurdles and rekindle our once strong ties with Irish cheese - I thank our partners at Bord Bia, CÁIS, the SCA and the British & Irish Cheese Awards for their ongoing commitment to the cause. The number of Irish entries into this year’s competition are not only a reflection of our progress, but also the renewed confidence and enthusiasm for the project among Irish cheesemakers.”

Estelle Alley, UK Market Specialist at Bord Bia, added: “As Ireland’s farmhouse cheese category continues to go from strength to strength and UK trade interest rises year after year, Bord Bia plays a central role in fostering long-term partnerships by connecting British buyers with the latest innovations and distinctive flavours from Ireland’s dynamic community of farmhouse cheesemakers.”

Sarah Furno, owner of Cashel Farmhouse Cheesemakers and CÁIS committee member, adds: "British and Irish specialty cheesemaking shares cultural DNA. Creating opportunities to bring together cheese cousins from across the Irish Sea is a powerful dynamic, CÁIS, The Association of Irish Farmhouse Cheesemakers is very excited by the new energy in this long-standing relationship."

All entries will be judged at The Bath & West Showground near Shepton Mallet, Somerset, on Friday 20 March, by 60 experts from across the industry, including cheesemakers, cheesemongers, cheese experts, buyers and commentators. Gold, Silver and Bronze awards will be decided in Round 1, before all Gold winners are judged again to identify the category winners. Following a final round of judging with the category winners, the 2026 Supreme Champion will be selected and revealed during the British & Irish Cheese Awards Dinner on the evening of Friday 20 March.

Visitors to the Bath & West Food & Drink Festival will be able to view the British & Irish Cheese Awards judging hall, and even sample some of the trophy winners as part of the expanded Guided Cheese Tours running throughout the weekend. Away from the judging area, the Festival will also celebrate growers, producers and purveyors from the South West and beyond, featuring demonstrations, presentations and entertainment.

Tickets for the Bath & West Food & Drink Festival, open from 21-22 March, are available to purchase from www.bathandwest.com/food-and-drink-festival.

British & Irish Cheese Awards 2026 – in numbers:

30th anniversary edition of the competition
Over 600 cheese entries:

England – 405
Ireland – 48
Wales – 29
Scotland – 17
UK retailer – 104

Categories including:

Cheddar – 61
Other territorial cheeses – 29
Blue cheeses – 52
Soft white cheeses – 33
Added flavour cheeses – 66
Fresh cheeses – 41
Modern cheeses – 67
New cheeses – 15

60 judges

press release

Ballymaloe Festival of Food 2026 — immersive dining experiences and expert workshops for 3rd edition this May

2026-03-06T12:02:00.004+00:00

Ballymaloe Festival of Food 2026 — immersive dining experiences and expert workshops for 3rd edition this May

Head Gardener Mags Coughlan speaking to her group on the garden tour.
Ballymaloe seems to get superb weather for the festival!

Following two years of sold-out success, the Ballymaloe Festival of Food returns from Friday 15th to Sunday 17th May 2026, transforming the historic east Cork estate into a world-class culinary playground. Two of the festival’s most anticipated programme elements annually are an ambitious series of immersive dining experiences, and a deep-dive schedule of hands-on workshops. These highlights join a weekend of cooking demonstrations, panel talks, and producer showcases, all celebrating the journey of exceptional cuisine from soil and sea to plate.

The 2026 dining programme builds connections from London’s cutting-edge food scene to the rugged beauty of the Wild Atlantic Way. In the Woodshed Kitchen, Ballymaloe Cookery School alumni Beth O’Brien and George Williams return to their roots from London to host The Fat Badger pop-up. The duo, celebrated for their farm-to-glass ethos and creative, produce-driven menus, will bring the spirited energy of their Notting Hill restaurant to the festival. Also cooking in the Woodshed is Michelin-starred chef Robbie McCauley of Homestead Cottage, who travels from Co. Clare to present a pop-up dinner that showcases his obsession with the local larder and refined, terroir-led cooking.

Helen Goh
Baker & Author

The international influence continues with London culinary heavyweight Ed Wilson, who brings the soul of his acclaimed Columbia Road restaurant, Brawn, to the festival for a residency that feels right at home in the east Cork countryside.

For those looking for a communal, long table atmosphere, Barrie Quinn of Portnoo Market Garden leads a Farm to Fork dining event in the Garden Marquee, focusing on the hyper-seasonal link between the Ballymaloe gardens and the plate. The weekend’s dining is further enlivened by the incomparable Janet Liu of Janet’s Dumplings, who hosts a vibrant Dim Sum brunch and workshop, blending her modern take on traditional Chinese flavours with a high-energy festival atmosphere.

The 2026 workshop series offers a chance to learn directly from the industry’s most respected artisans across the festival venues. Preservation and craft take the lead as Fingal Ferguson of Gubbeen and Barry Tyner host ‘Nose in the Trough’ charcuterie and pate tasting and talk, while Birgitta Hedin-Curtin of Burren Smokehouse leads hosts a workshop on cooking with seaweed. Sweet craft is also well represented, with Frank Keane of Koko Kinsale sharing his chocolate truffle secrets, and Natalie Keane of Bean & Goose providing expert insights into the world of bean-to-bar hot chocolate.

Liquid education remains a core focus, featuring a Martini masterclass from Boatyard Gin’s Ciaran Shannon and a curated wine and cheese pairing with Kevin Sheridan and Enrico Fantasia. For those looking to refine their everyday habits, Maria Walsh leads ‘Food Fermentation’ sessions exploring the healing power of ingredients with very special guest Bosco helping out, and Karen O’Donoghue of The Happy Tummy Co. introduces the functional benefits of food soaking for digestive health. From sourcing and styling vintage table wear with Peach Vintage and Juniper Lane to the Chai Crews guide to the perfect cup of chai, the programme is designed to equip food lovers with both traditional skills and modern expertise.

At Ballymaloe House, guests can look forward to a special dinner on Friday evening from Australian-born, internationally acclaimed chef James Henry of Le Doyenné. Set within the historic grounds of the Château de Saint-Vrain, Le Doyenné is a restaurant, guesthouse and working farm. James’ cooking is guided by a commitment to regenerative agricultural practices, with heirloom vegetables — grown on the estate using time-honoured methods — forming the foundation of his seasonal menus. On Sunday, cook, writer and MasterChef winner Thomasina Miers will host a vibrant Mexican lunch. Drawing inspiration from her travels and her renowned UK restaurant group, Wahaca, Thomasina will serve bold, flavour-driven dishes that celebrate the spirit and richness of Mexican cuisine.

The Drinks Theatre, always a popular halt

The third Ballymaloe Festival of Food remains a celebration of sustainability, seasonality, and community. Beyond the dining and workshops, the weekend features live music and the famous producer showcases that have made the festival a staple of the Irish food calendar. You can also explore the Ballymaloe Festival of Food’s YouTube channel with a range of recorded cookery demonstrations, alongside the Ballymaloe Festival of Food Podcast which is now live on Spotify, sharing stories, recipes and conversations from the festival community.

Tickets, workshops, dining experiences and packages are on sale now. For the full speaker programme and to book, visit www.ballymaloefestivaloffood.com

RESTAURANTS AND FOOD

Delicious Midweek Lunch in Ballymaloe's Conservatory.

The Castle Cafe. An excellent and friendly neighbourhood restaurant in the bailey of Cork's iconic Blackrock Castle.

Dining at Dunluce Lodge. Sensational Experience. Stunning Location.

Little Island, on the Carrigrennan Walk by the Lee.

Get Yourself Naturally Nourished at North Point. Also in City Gate and Penrose Dock!

Dunluce Lodge Celebrates First Anniversary with Major Industry Recognition and Global Prestige

Cherry Blossom Time At Blarney Castle Gardens

Food, Drink and Hotels Latest. Blas - Metropole - Hotels Gold Medal Dates - M&S - Fercullen - Fota Island

Entries open for 2026 Gold Medal Hotel Awards

Fred’s Mediterranean Chowder a star of menu at Ballycotton’s Sea Church

Templegall from Hegarty Cheese named Best Irish Cheese at British & Irish Cheese Awards

A beautiful Beaujolais double from Château de La Chaize!

Celebrations at Vendricks as Head Chef Gary Fitzgerald is awarded Best Chef In Munster

Magnolia, you sweet thing... Blarney Castle Gardens this weekend.

Order your Easter Sunday Supper at The Farmgate.

Turkish Delight In Baltimore Last Saturday. Chef Ahmet conducts a symphony for the senses in Baba’De

Luxurious Low-Impact B&B, Barnahown, In Mitchelstown Expands With The Opening Of A New Wing Of Accessible Accommodation, Dog-friendly Rooms & More!

press release

Luxurious Low-Impact B&B, Barnahown, In Mitchelstown Expands With The Opening Of A New Wing Of Accessible Accommodation, Dog-friendly Rooms & More!Pet Friendly

Wishing Steps, Sheep, Sculpture and Daffodils at Blarney Castle Gardens

Fancy a flight? Flights. And Bites. At Old Brennan's Wine House

More signs of Spring at Blarney Castle Gardens

THE METROPOLE HOTEL LAUNCHES MOTHER’S DAY MENU.

MUM’S THE WORD AT DUNLUCE LODGE!

St Fin Barre's, Cork City. And environs.

Clogheenmilcon Walk and Sanctuary, Blarney

British & Irish Cheese Awards receives record entries from Ireland, 10 years after Brexit.

Ballymaloe Festival of Food 2026 — immersive dining experiences and expert workshops for 3rd edition this May

Luxurious Low-Impact B&B, Barnahown, In Mitchelstown Expands With The Opening Of A New Wing Of Accessible Accommodation, Dog-friendly Rooms & More!
Pet Friendly