CUSH CELEBRATES ITS MOVE TO MIDLETON WITH GRAND OPENING. To open five days a week due to demand.

press release 

CUSH CELEBRATES ITS MOVE TO MIDLETON WITH GRAND OPENING

Grilled Castletownbere cod, new season heirloom tomatoes, pomme paillasson, vadouvan spiced lobster sauce.

Pic: @corkbilly

Award winning East Cork eatery plans to open five days a week due to demand.

Look out too for new

lunch offering!

Renowned Cork restaurant Cush has officially marked its relocation from Ballycotton to Midleton, with a lavish evening showcasing its new premises in the old Sage building in the town centre.  

Cush, which is part of the Flynn Cush Hospitality Group Ltd, that includes Sea Church and Salty Dog in Ballycotton, has won numerous prestigious awards, and prides itself on the highest quality meat and sustainably sourced fish, while also giving careful attention to seasonal vegetables and fruit. 

At the Grand Opening (l to r): Dan Guerin, Head Chef at Cush Midleton; Oliver Falter, General Manager Flynn Cush Hospitality Group Ltd., and James Walsh, Restaurant Manager Cush Midleton. Photo: Jay Woodard, AD32 Media

Cush Midleton is currently open from Thursday to Sunday with lunch available Friday, Saturday and Sunday, while diners can enjoy dinner Thursday, Friday and Saturday.  However, due to demand, there are plans underway to open five days a week, offering lunch and business menus during the day and continuing into the evening with dinner service. The new lunch menu will include homemade pasta and other fresh, seasonal dishes. 

Starter: Slow-cooked pork shoulder croquette, celeriac remoulade, apple, pickled walnut.

Pic: @corkbilly

At its grand opening, guests were treated to a three-course meal that included smoked haddock and crispy hens egg for starters, grilled Castletownbere cod for main and glazed chocolate mousse and mint ice cream for dessert. 

Commenting on the ongoing success of Cush, Head Chef Dan Guerin said: “In the five years since Cush started, it’s built up a stellar reputation for quality food and great hospitality. That’s down to the fantastic team we have here and our dedication to using only the best ingredients and being as creative as possible with our menus, while always offering value for the customer. Since we opened the doors in Midleton earlier this year, the response has been nothing short of amazing. We are so grateful to do business in such a fantastic town.”

Slow cooked East Cork beef cheek, lona farm baby carrot. confit shallot,
black garlic, madeira sauce. Delighted to be invited to the Midleton opening. I was already a big CUSH fan and the meal exceeded expectations. It would be difficult to beat the two main courses that we enjoyed, this beef cheek and the Castletownbere Cod (top). Pic: @corkbilly

General Manager of the Flynn Cush Hospitality Group Ltd, Oliver Falter said: “Midleton is a gateway to so many beautiful and scenic areas, as well as being a vibrant town and great community within itself. Relocating Cush here was a big undertaking but one that has really paid off already, especially as The Salty Dog is doing so well in its place in Ballycotton.  We’re especially excited to introduce a new lunchtime offering at Cush Midleton, and we feel Dan’s homemade pasta will be particularly popular. This is a really exciting time to be in the hospitality industry in East Cork and we can’t wait for the months and years ahead.” 

To view all the menus and booking times at Cush Midleton, visit www.cush.ie 

Velvet cloud yoghurt pannacotta, passionfruit sorbet.
The meal started and finished well. We each enjoyed the superb slow-cooked pork shoulder croquette starter. For dessert, CL choose this classy pannacotta (one of the best ever), and I was equally impressed by my Glazed chocolate mousse, hazelnut praline base, and mint ice cream. The Choux filled with vanilla cream and West Cork strawberry, and strawberry sorbet, also tempted quite a few. Pic: @corkbilly