- MEET THE PEOPLE BEHIND CORK’S LONG TABLE DINNER
- FIRST MARKET LANE SCHOLARSHIP HELPS STUDENT ON ROAD TO CULINARY SUCCESS
- Munster Wine & Dine. Cotton Ball Brewery May 29th 7.00pm
- Getaway to Lyrath Estate in Kilkenny
- ‘Our Table’ pop up event promises a fusion of flav...
- MARKET LANE GROUP FLIES THE FLAG HIGH FOR EMPLOYEE...
- Beaujolais on Irish Tour!
- Top Posts, last 12 months
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Ireland's Great Producers, Great Tastes
- The Good Value Wine List
- Top Wines. With Reviews & Irish Stockists.
- A Mega Meitheal Coming May 2018: Events Calendar for Old Butter Roads Summer Féile
- Blog Policy
Sunday, March 27, 2016
Amuse Bouche. Bank Holiday special
------------ our friend Joyce began to open his oysters, which he made us eat au naturel, without bread or potatoes...... and we were obliged to wash them down with native Potcheen, less adulterated with water than we would have wished.
Nor did this suffice; Martin deemed himself a cook, and set about dressing scallops for our entertainment. He opened them, called for butter – and such butter! It was added to the fish, which were fried in the shell. And we were actually obliged to eat of this ragout, until I saw my companion’s face utterly discomposed by the extremity of his distress.
From Tom Robinson’s Connemara, A Little Gaelic Kingdom.