Showing posts with label Bramley Lodge. Show all posts
Showing posts with label Bramley Lodge. Show all posts

Tuesday, March 12, 2024

Bramley Lodge. Breakfast to dinner seven days a week

Bramley Lodge. Breakfast to dinner 

seven days a week


Bramley Lodge is a conveniently located restaurant, quite a popular one, just off the main Cork-Waterford road at Cobh Cross, making it a great option for both locals and travellers. No shortage of parking here. Casual and family-friendly, it is open for breakfast, lunch, and dinner, seven days a week.

The team of chefs under the guidance of Head Chef Norbert Tomo are busy from the crack of dawn each morning until late in the evening. Owner Gillian Kearney has always concentrated on ensuring that local ingredients "are responsibly sourced and prepared with lots of passion and love".

Chef Tomo adds a unique twist by incorporating international flavours into the dishes. This creates a menu that's both familiar and exciting, offering a delightful "tour of cuisines" as we experienced in a midweek visit for lunch.


We started with Fish Tacos that came with a Harissa Mayo, followed by Italian Sausage with Pasta Fiarelli for one of us and Swedish Meatballs for the other. Quite a tour of cuisines in just three dishes from a restaurant that also has an Asian influence. But good food, as is the case here(as it is in many Irish restaurants), can spill across cultural borders and the customers benefit.

Quite a few years back, a market trader in France almost put me off Harissa (before I even got on it). "Très fort, " he warned as he handed me a small tube along with my couscous royale. He was très sérieux and he called out his embarrassed son (who had as little English as I had French) to make sure I understood. I did and enjoyed it so much so that we went back to him almost daily.


A Pear and Goats Cheese Empanada, Thai Sticky Chicken Wings, Seafood Chowder and Chicken Liver Parfait were listed, among other temptations in the starters but my pick was the Fish Tacos. Beautifully presented, they came with the aforementioned Harissa, lettuce and pickled onions. A delicious dish indeed, really superb, and that spicy harissa, the amount nicely judged, livened up the tacos as effectively as any Mexican spice.

The choice of mains was also wide-ranging. You could pick from the likes of Fillet of Hake (with Colcannon galette), Thai Chicken 
Curry (with Jasmine rice), an Agnus Beef Burger, Tempura of Fish (with Parmentier potatoes), or a Miso Chicken Salad.




I liked the sound of Pasta Salsicca e Fiarelli. The salsicca is Italian sausage and there were also wilted greens, pancetta and saffron. I am almost certain I've never come across Pasta Fiarelli (a 
Southern Italian Pasta cut) previously in an Irish restaurant but immediately saw the tubular shape and ruffled edges of this unique Italian noodle allows it to capture sauces beautifully. And my meat and greens were very finely cut indeed to benefit. I really enjoyed the panoply of flavours and the textures (the pasta was cooked al dente).

We don't see much Swedish food here in Ireland so the Swedish Meatballs (Potato puree, artichoke, red onions, shimeji mushrooms, chausseur sauce) were new to us. The chasseur sauce (the hunter's sauce) is a simple or compound brown sauce used in French cuisine, Italian too. It often includes mushrooms (traditionally picked by the hunters as they came home) and shallots and may also include tomatoes and herbs. There are many versions. The portion size of the Swedish Meatballs made quite a substantial dish, and it was packed with flavour but the artichokes and greens proved difficult to cut with the knife. Overall though it was very satisfactory.

If you don't fancy a big meal, then check out their Small Plates (Crock Pot Portuguese chicken) or Poke Bowls. They also offer two Hummus Plates, one featuring Lebanese Chicken skewers. For children, there are three choices on the Kids Menu while the Granny Grant consists of Soup, Sandwich and Cake.

The chefs can move up a gear or two towards the weekends when the new Orangey Room comes into play. The Orangey dinner menu is full of temptation. How about Persian Slow Braised Lamb Shank? Maybe Wagyu Burger with Smoked Pancetta? Perhaps Yakitori Chicken Skewers with Japanese Curry or Muhammara with Aubergine Schnitzel?

* Total for the three dishes above, including tip, was €50.00
*  Check out the Lodge and all its menus here

Sunday, August 8, 2021

In Praise of East Cork. Food. People. Place. Worth a Visit!

Welcome!
In Praise of East Cork.
Food. People. Place. Worth a Visit!

Friendly people, great food, attractions on land and sea, both natural and man-made, make East Cork a gem of a place to visit. From the fantastic 13th century St Mary’s Collegiate Church in Youghal to high class Fota House Gardens and Arboretum, both free to enter, there is a treasure chest of places to visit in the area.
Fota Wildlife

Let me take you on a trip to see part of it. We’ll also enjoy some delicious meals as East Cork is a foodie’s paradise with top notch venues including Sage,  Barnabrow (ideal for weddings), Midleton’s pioneering Farmers Market (every Saturday) and the food mecca of Ballymaloe.
Christy Ring

And, before or after Barnabrow and Ballymaloe, do take the opportunity to visit the  medieval town of Cloyne. It is one of the hidden gems of the area, its skyline dominated by the large medieval Round Tower and across the road is St. Colman's Cathedral built in 1270/80 and still in use. Famous Cloyne people include the 20th century hurler Christy Ring and the 18th century philosopher George Berkeley, both of whom are remembered here: Ring's statue is by the GAA field and Berkley's tomb is in the cathedral.
Lunch at The Farmgate



Coming from the city on the main Cork-Waterford road, take the Cobh exit ramp and head for breakfast or lunch, right to Bramley Lodge, or left to The Bakestone Cafe at Ballyseedy.  Now, set up for the day, go over the nearby bridge to Fota Island and its many attractions.

If you have kids, go to the Wildlife Park; if not, walk through the renowned Fota Arboretum and maybe add a tour of the Georgian House or take a cuppa and a treat at the Bakestone Café here. If you like it around here, you may also try the high class  Fota Island Hotel and Golf Resort. Other top class hotels in the area include the Raddison Blu (Little Island) and the Castlemartyr Resort.
Maire and Victor welcome you to O'Mahony's Watergrasshill

Moving on, go over the Belvelly Bridge (take a long look at the recently renovated castle) and you’ll soon come to Frank Hederman’s famous smokehouse. You are now on Great Island where the cathedral town of Cobh is situated. Much to do here including the Sirius Art Gallery, walking tours (including the Titanic Trail and Spike Island), harbourside bars and restaurants and of course the Cobh Heritage Centre which tells of forced deportations and also the tales of the ill fated liners, The Titanic and the Lusitania. Need a snack and good coffee? Why not try Seasalt by the water. Also look out for Ellen's Kitchen and the Quays Bar & Restaurant.
Mitchel Hall on Spike Island

If you have four or more hours to spare, be sure to take the ferry over to Spike Island. It is a fantastic tour, great guides, so many interesting things to see and do, much of it related to its historic military and prison life, but also superb walks and views out over the harbour. Very Highly Recommended.

Fota House and arboretum; walled gardens too, plus a café

From Cobh, boats take you across to Spike and also on harbour tours. Maybe you’d just like to walk around the town; I did so recently, taking in the Holy Ground, the Titanic Garden and the Sonia O’Sullivan sculpture, and you may check it out here. Perhaps you'd prefer just to sit on the decking at The Titanic Bar & Grill and watch the boats go by.

Sonia

Whiskey Sour in Jameson
Time now to head out of the islands and head east to Midleton and a tour of the Jameson Experience. If you give the right answers here, you’ll end up with a certificate of proficiency in whiskey!

No shortage of cafes and restaurants here (indeed there's a café in the distillery). Plenty more outside, including the accomplished Ferrit & Lee, and the friendly Granary now celebrating twenty two years in business. Not forgetting the excellent Farmgate.
Midleton



Farm Salad at Ballymaloe Cookery School's Garden Café Truck

There will be detours, of course. One that I like - you may need a driver here - is to head towards Ballyvolane House near Castlelyons. Lots to do here, including fishing and glamping, and it is also the home of Bertha's Revenge Gin!

Be sure and call to the 200 year old O'Mahony's Pub in Watergrasshill. Superb local food and drink, music also, extensive sheltered outdoor areas and ways and means to keep the kids happy.
Featherblade of Beef, signature dish at Ferrit & Lee


Next stop is Ballymaloe, the home of modern Irish food. You could spend a day here. Maybe an overnight stay to sample the world renowned cooking. Call to the cafe for a mid afternoon or mid morning  coffee. And don’t forget Golden Bean coffee roaster Marc Kingston is also based here. Be sure to take a look at the impressive Cookery School gardens, not forgetting the Shell House and their truck cafe during the summer.

Food trucks are quite a new phenomenon in East Cork and you'll find them wherever people gather including Ballybranigan beach, Knockadoon cliff walk, and Ardnahinch beach.
Krug tasting in a Ballymaloe cornfield

In the nearby seaside village of Ballycotton, take a stroll down to the pier and see the fishermen come and go, maybe take a boat trip to the lighthouse on the nearby island. If you feel you need to stretch the legs, then there is a spectacular walk  along the cliff tops. After all that exercise, treat yourself to a gorgeous meal at CUSH or Seachurch. Don't overlook the Trawl Door (shop, café, ice-cream and deli).
View from the Bayview Terrace


If you need to overnight, then the Garryvoe Hotel and its top notch Samphire Restaurant, with great views over the bay, is close at hand. And across the bay, there's its sister hotel, The Bayview; great views here also. Closed in winter but, when open, check out the superb cooking of chef Ciaran Scully, an example here.
Ballycotton cliff walk

Youghal is the final town, on the Blackwater and just shy of the border with Waterford. On the way, you could stretch the legs in Killeagh’s Glenbower Woods one of many attractive walks in the East Cork area.

Just a few minutes from the village, you'll find the lovely food market on Joe's Farm (the family themselves renowned for their vegetable crisps); you can find superb local produce here, much of it from the farm. They also hold special events for the public, eg cutting sunflowers in August and harvesting pumkins later in the year.

Perhaps you'd prefer to take in the magnificent views on the two walks in nearby Knockadoon. In Youghal, take a boat trip on the Blackwater. If you want a mid-day salad or sandwich in the town, then the Sage Cafe will take good care of you. Just alongside is the newly refurbished Clock Gate Tower, a must visit!

After all the activity, you deserve to rest up for the night. Enjoy a meal in the Old Imperial Hotel on Youghal's main street, maybe just a drink in its old Coachhouse bar, maybe both! Aherne’s, of course, is famous for its seafood and they too have rooms.
Samphire at Garryvoe Hotel


And, before leaving the area, don’t forget to visit Ballynatray House, a Blackwater gem.
Dinner at Brook Inn

If, at the end of a day's touring, you find yourself heading back towards the city, then do consider the Brook Inn near Glanmire for dinner. It is a lively buzzy place and the food is good there too.

Fancy some amazing apple and pear drinks to bring home? How about a unique Ice Wine? Check out Killahora Orchard (near Glounthaune). We can also recommended some top notch cheeses including Ardsallagh, Bó Rua and Ballinrostig.

Enjoy East Cork, the food, the place and its people!


Ballynatray House, by the Blackwater

(revised 07.08.21)
If you have a cafe, restaurant, visitor attraction, not listed here, please let me know and I will do my best to visit with a view to inclusion in next revision. You may also use the comment facility below.

Tuesday, November 5, 2019

COMPOSTABLE TAKE-AWAY BOXES TO CUT FOOD WASTE FOR IRISH BUSINESSES

Media release
From left: Tanya Fitzgerald, SECAD; James Hogan Savour Food Programme Manager, Clean Technology Centre, CIT; and Gillian Kearney, Bramley Lodge. Photo by Adrian
Connolly.
COMPOSTABLE TAKE-AWAY BOXES TO CUT FOOD WASTE FOR IRISH BUSINESSES
Businesses across Munster commit to reduce food waste

100 compostable boxes to be provided free of charge to participating
food businesses

Irish food businesses waste 150,000 tonnes of food every year.



A new initiative is encouraging businesses in Munster to reduce food
waste.


The Savour Food initiative supports food businesses to reduce their
waste and their latest project sees restaurants provide take-away food
boxes to consumers who would like to bring their leftovers home with
them.


In a further move to promote sustainability, the food boxes are 100%
compostable.


This initiative will allow participating businesses to reduce food waste
while raising awareness around food waste amongst staff and customers.
It is estimated that Irish food businesses waste 150,000 tonnes of food
every year.


Businesses involved in the initiative so far include The Bramley Lodge
in Carrigtwohill, Co Cork and The Yarn Café at Carebright in Bruff, Co.
Limerick. Additional Savour Food businesses can be viewed on
https://savourfood.ie/members/


James Hogan, Programme Manager said: “In Ireland we waste a million
tonnes of food waste every year, which is a huge shame. For the food
service sector, accurate portion control is a key part of reducing waste
and reducing costs. However there will be times when the customer will
not eat all that's on their plate. We want to see this food going to a
good home rather than being wasted.”


Five facts about food waste in Ireland


It is estimated that every year the Irish food sector wastes 150,000
tonnes of food.

The main sources of food waste in the Irish food service sector are
plate waste (38%), preparation waste (35%) and unserved food waste
(27%).

A proportion of ‘unavoidable’ food waste comes from peelings and
off-cuts. On average, this waste accounts for just 25% of food waste
thrown away.

Food waste has been calculated to cost €2.73 - €3.50 per kilogram.

If food waste cannot be prevented, donating or distributing to people is
the next best option. More information is available from the Food Safety
Authority of Ireland.


Information from the Less Food Waste More Profit publication by the
Clean Technology Centre at:
https://ctc-cork.ie/wp-content/uploads/2019/07/LFWMP-Web.pdf


About Savour Food


Savour Food is a food waste reduction initiative for business. The Clean
Technology Centre (CIT), SECAD and Ballyhoura Development CLG have
joined forces to assist businesses to cut food waste costs.


Savour Food supports food processors, food retailers and those in the
food service industry based in East Cork, Clonakilty and Ballyhoura
regions.


The pilot programme is funded by the Department of Agriculture, Food and
the Marine from the Department’s Rural Innovation and Development Fund
and available to businesses free of charge.


https://savourfood.ie