Showing posts with label Franciscan Well. Show all posts
Showing posts with label Franciscan Well. Show all posts

Monday, February 8, 2016

The Sharp Knife Cooks Woodside Farm. Naked Piggy In Urban Jungle. Cider too.

The Sharp Knife Cooks Woodside Farm.

Naked Piggy In Urban Jungle. Cider too.
The Sharp Knife

The Urban Jungle, with its barber, its tattoo parlour, its graffiti, its painted car bonnets and hanging skateboards, its ping-pong and football tables, is hardly a fine dining venue. Well, not fine dining as it’s generally known. But Bryan and Mike, the guys that make up The Sharp Knife, are determined to make their mark on the new dining scene. These gourmet guerrillas pop-up and you pop-in and enjoy very fine food indeed.


Woodside banner draped over car bonnet with graffiti
The Plate (for a tenner):

The Naked Piggy - The Woodside Farm pork shoulder is smoked on the bone for 14 hours, low and slow. Not a pinch of seasoning is used.. no salt, no pepper...NADA. So when we say naked, we mean NAKED.. After 14 hours the meat is pulled and mixed with a light organic apple cider vinaigrette and served on a toasted mini slider. That’s it..Pure Pork Heaven.

El Salvador - Translated to ‘The Saviour’, this rich intense pork stew is everything you need in life. Topped with sour cream, pineapple pico de gallo and fresh coriander. Once you try this stew, you’ll understand why it had to be called..’El Salvador’.

The Beast from the East - Our gorgeous belly of pork marinated for at least two days in a mix of Asian spices and herbs. It’s then smoked low and slow for at least 6 hours and finished at the end with a rich sticky glaze. Served in a lettuce cup, with toasted sesame seeds, crushed peanuts, Vietnamese style pickle and fresh herbs. A light and flavoursome dish, teasing the senses on all levels.
Inside the Urban Jungle (in the Mardyke complex)
The Verdict
Not alone can these guys talk the talk, they can indeed walk the walk.

We are very familiar with the Woodside shoulder so had a good idea of what was coming with the Naked Piggy. Amazing delicious pork that spoke of the clean farm in East Cork from whence it came. Pure Pork Heaven is not an exaggeration.

And, after that El Salvador, we were ready for a night in the Urban Jungle. This amazingly flavoursome stew would revive you even after a trek in the jungle, equally so after a hard day at the desk or on the tractor!

A few years ago in the Loire, we came across a Vietnamese food truck and we kept returning there during the holiday. After sampling the Beast from the East, I reckon The Sharp Knife duo could well do something similar. This had all the characteristics of an light and flavoursome Asian dish, right down to the crunch of the vegetables and the lettuce cup. Teasing the senses on all levels? Yes indeed, teasing and ultimately very satisfying.

A terrific trio by a terrific trio (the two chefs are helped by Roisin out front). Great ingredients, expertly handled and cooked, and all washed down with a warming glass of mulled cider (with a pint of Rebel Red from the bar as reserve!).

Indeed, a recent Sharp Knive pop-up involved Franciscan Well beers and beef and that, at the North Mall, was also a success. Watch out for their next event. Find them on Facebook and on Twitter @sharpknifecork. They also do the food for the market in Urban Jungle (last Sunday of every month).

Saturday, October 24, 2015

Franciscan Well Festival. Beer & Cheese at North Mall

Franciscan Well October Festival

Beer & Cheese at North Mall
Say formaggio!
Try the Fonduta in the bowl.

The annual Franciscan Well October Beer Fest is in full swing at the North Mall. A wide selection of imported Festival beer is available, beer cocktails (with spirits by St Patrick's Distillery), pizza by the tried and tested Pompeii crew, and music is all part of the mix. But this year, they've got cheese, lots of it, from a company called Antica Latteria Bruzolese who are based in Borgone di Susa, close to Turin in the north of Italy.

There are a few dozen exotic beers from Belgium, USA, Germany, New Zealand, Ukraine, even Luxembourg! I didn't get to try them all in a quick tour last night but did get a few. The Sierra Nevada Oktoberfest/Marzen, a collaboration with Augsburg’s Brauhaus Riegele, was one and the Tuatara Aotearoa Pale Ale another. Then there was the Karpat Mustang from Ukraine, an American Pale Ale, and also I enjoyed a glass of the Lagunitas Fusion XXX1, a USA Imperial IPA weighing in at 8.9%. My favourite was perhaps the Aotearoa from New Zealand.

Then I left the ranks of beer taps and called over to the cheese stall and got the low-down there. Bought a plate of the cheese for a fiver and tried it out. The range, all made from milk supplied by small farms in the Piedmonte region, consisted of some fairly fresh cheese to one that was very mature indeed. All were “hard” cheese but, of course, the younger ones were soft and easy to eat, much like Tomme de Savoie the French mountain cheese.

The oldest one was really hard, best grated over your pizza or salad etc. In between, they had a Tometta Onion. That contained six per cent onion - not to everyone's liking! And also a Tometta Tomato.

And if you wanted an instant fondue, they have just the job. Get yourself a jar of the Fonduta (€6.00). All you then have to do is to warm the cheese mix, pop in a breadstick and enjoy. Don't take my word for it! Call over to the Well, get yourself a beer and then go to the cheese stall where they'll offer you a taste of the Fonduta! In fact, I’m told they will have an artisan beer there for the rest of the weekend.

The October Beer Fest reopens today at 2.00pm, same time tomorrow Sunday.

Tuesday, October 6, 2015

Son of a Bun know their Beef. In the Pink!

Son of a Bun know their Beef.
From the Start, to the Finish in Pink!

Niall, with yours truly
Son of a Bun, the new bright and airy burger place in McCurtain Street, know their beef, their key ingredient. Niall O’Regan, who launched the venue last night, told me he is from Bandon and the beef comes from an Irish Aberdeen Angus beef herd near the West Cork town, via butcher Dan Maloney who has his own abattoir. It is minced onsite in Son of a Bun everyday.

“The Son of a Bun motto is simple: sourced locally, minced daily and cooked pink. We believe that pink is the best way to serve a burger – and we guarantee that once you taste our burgers, you will feel the same way too,” he added.

And it makes for a brilliant burger, one that is served pink (unless of course you state otherwise). It is moist and tender, full of flavour and absolutely delicious, no two ways about it.

And it is flipping big! Niall’s wife Amanda took us through the menu as the guests gathered and the music played under the ceilingless roof. There are almost a dozen burgers on offer: the Cheese, the Stack, the Chilli, the Black, the Skinny, the Veggie and so on, most at under a tenner.

The mighty Rebel
 “Everything on our menu - our sides, fries, dips and chips – even our desserts are all homemade and prepared fresh every day. We think that it is important to know that everything is carefully selected which is why our beef and chicken are sourced locally and our eggs are all free range,” she said.

CL couldn't resist the Son of a Bun Burger. This is the CV: six ounce hamburger, cheddar cheese, smoked streaky bacon, shredded iceberg, tomato, crispy fried onions and SOB sauce. Mega and fantastic, especially when you add a pot of skinny chips!

Me? Well I spotted the Burger of the Month and went for that. This power-packed Rebel is armed for the teeth with that sensational 6 ounce burger (pink, of course), American cheese, pickles, crispy fried onions, streaky bacon, jalapenos, and mayonnaise. And on the side, a dish of chunky cut chips. Mega stuff. Not a crumb of mince, of anything, left on either plate.

They have a few small things to nibble while you wait including Nachos, chips and dips, and the bowl of mixed olives (three different types) that we choose. And they have a decent selection of salads and sides as well, something for everyone.

Guilty, as charged!
 And if you’d like a pint of craft beer with your burger, then you've come to the right place. We enjoyed draft Franciscan Well, Chieftain for me, Rebel Red for her but they have even more in bottles (including Stag Ban and Black Lightning) and I also noticed bottles of Stonewell cider there.

Now for the guilty part. I'd better confess. We each ended up with a massive Knickerbocker Glory, layer after layer of cream, ice-cream, fresh fruit, fruit coulis and the cherry on top. Sweet dreams after all that!

Niall and Amanda established their first restaurant, Niall’s, in Bandon in 2002. That was followed by the opening of the Coffee Pod on Lapps Quay, Cork in 2006 and by the Coffee Pod on Winthrop Street, Cork in 2007.

Amazing how McCurtain Street has gradually emerged as a food street, established restaurant stars such as Greene’s and Isaac's and everything from coffee shops and tea shops, to subways and ethnic, and now the Son of a Bun, the new kid on the block, a beautiful noise emerging from where the famed Crowley’s Music Shop stood for decades.

Son of a Bun
29 MacCurtain Street, Cork
021 450 8738
Twitter: @sonofabuncork
Facebook: sonofabuncork
Open every day from 12 noon until 10pm.
Home cooking: Amanda and Niall

Monday, August 31, 2015

First Rate Lunch At Bramley Lodge


First Rate Lunch At Bramley Lodge

It was a pleasure to re-visit Bramley Lodge, by Cobh cross, last week and indulge in a super lunch.

Let us begin with my mains: Shin of Beef, honey glazed star anise carrots, celeriac and horseradish mash (12.95). This dish was a soft explosion of flavours. The beef had been cooked for 16 hours and was completely delicious, every little bit tender. And those carrots, shiny and succulent, enhanced the beef as did the mash. Not to mention that rich red wine jus!
Yes - it is a poached on top of the hake.
The other mains was Pan-fried Hake, colcannon mash, poached egg, mussel veloute (14.95).  CL, quite an expert on hake at this stage, was delighted with this one, saying it was possibly the best cooked hake she has had in quite a while. The flesh was pristine, the asparagus a class accompaniment. And the egg? Well, if you were ever there you may well have seen the combination in Scotts of London where David Devereaux, the recently installed head chef at Bramley, once worked. All this for under 15 euro. Not bad!

No shortage of choice here for your main course. We could have had Burger, Thai Green Curry, Steak Sandwich, Fish and Chips, Ham Hock, and Dover Sole (on the bone). Prices range from 12.95 to 19.95 (for the sole). They also have a sandwich menu and a special list for juniors. Good choice and good value.
 And service is excellent here. Friendly and informal, yet on the ball and helpful, humorous too with an excellent knowledge of the menu. I sipped a glass of Franciscan Well’s Red Ale as we studied the menu. For starters, we could have had soup, chowder, mussels, goats cheese, and calamari.

My pick was their award-winning Chicken Liver Paté with crostini, Cumberland sauce and salad. No surprises here - just a super starter. CL went for the Fish Cakes with Mango Salad and crispy capers, another excellent combination of flavour and texture.

And dessert. Well, we had the Strawberry Mille Feuille (above). One word: Humongus!

By the way, Bramley is open for evening meals on Fridays and Saturdays. Indeed they are open seven days a week from 8.00am, so you may have breakfast in this highly recommended restaurant as well. Check the opening times here.

And, while you’re there, be sure and check out the food store which includes lots of local and regional produce along with with some of the resturant meals, packed and ready to re-heat in your own kitchen!




Monday, August 3, 2015

Cork City Tourism. The more we pull together, the further we will go.

Cork City Tourism Briefing.
Music, Dance, Butter and Beer.

Franciscan Well's Noel. Chieftain Pale Ale On Tap.

Last week’s Cork City Tourism Event in the Atrium of the City Hall Offices was well attended, hotels and other stakeholders well represented. Also present were representatives of city attractions such as Blackrock Castle, Lifetime Labs and Elizabeth Fort. Speakers at the event, opened by Lord Mayor Chris O’Leary, outlined what had been done in the recent past and what is now being done and planned.

I was interested in the food and drink aspect, not just the tasty canapés. The Butter Museum had a stand here, butter was made and soon we tasted it on a well made brown bread. Washed that down with a glass or two of Chieftain Pale from the Franciscan Well.


The Coca Cola BikeShare a big success
The attendance was given an overview of city backed tourism related ventures which have been spearheaded by City Hall’s Tourism, Events, Arts and Marketing department (T.E.A.M).

Lord Mayor
Chris O'Leary

Recent success for T.E.A.M. include the Lee Sessions, the Pulses of Tradition Show and the Coca Cola BikeShare Scheme. Indeed, we had members of Pulses playing, singing and dancing in the atrium. Also there were enactors from Elizabeth Fort and Blackrock Castle, including a wandering sea captain looking for his ship. Check out the Castle and Gunnery Tours that run until the end of August.


T.E.A.M. were keen to get the word out about the new city website www.cork.ie - it has a dedicated tourism section. Providers BitBuzz are extending the availability of free wi-fi around the city and their partnership with City Hall seems to be going very well indeed. The partnership with CIT in Blackrock Castle has been a successful one and could now lead to a breakthrough at Cork City Gaol. Cork Airport’s Kevin Cullinane was upbeat, promising more connections and more collaboration.

The Cork Convention Bureau outlined their recent successes in bringing conferences, small and big, to the city and are looking for ambassadors to help expand that success. So if you have contacts abroad, either through your work, hobby or sport, do contact them. Check the site and see what other ambassadors have already done for the city.
Pulses of Tradition
  • A brilliant video about Cork, made for the Tourism section, was given to those attending. I shared it on Facebook and it is already passed the 500,000 reach and heading for 200,000 views. Check it out here and don't forget to share it. The more we pull together, the further we will go.
Butter Museum

Monday, June 29, 2015

Summertime Fête at Franciscan Well. Launch of new Farmhouse Ale

Summertime Fête at Franciscan Well
Launch of new Farmhouse Ale
Name this new beer - details below

I took a sip of the new and as yet un-named beer in yesterday's sunshine. And as it made its way on to my palate, my first reaction was to thank the lord, well to thank the lords and ladies of the Irish craft beer movement for bringing this and so many other beer beauties to our bars and homes. The next reaction wasn't as kind as it concerned those mega breweries who have been dumbing down beer for decades.

An inviting appearance and complex aromas are followed by a mouthful of flavour, more malt than hops. Some spice, lively carbonation, brown sugar and that maltiness are all there. Full bodied, It is made in the style of a Belgian Farmhouse Ale and I'm sure any Belgian farm-worker would be happy to down one or two at the end of the day. I know I would. Try it out at its weekend launch in the Franciscan Well.

Details of the first ever Summertime Fête at the Franciscan Well, North Mall.

The multi-award winning Franciscan Well Brewery is proud to announce its first Summertime Fête, which takes place at the North Mall Brewpub in Cork from July 3rdto 5th

Ahead of the Summertime Fête, Franciscan Well’s expert brewers and flavour masters have curated a bespoke menu of new and unusual beer cocktails using Franciscan Well’s signature beers. The three day showcase will celebrate Franciscan Well’s classic brews along with beer cocktails, a range of limited edition specials, summer beers and ciders, fruit-cups, music and beer and food pairings.

The crew from Pompeii Pizza will also be stoking their pizza ovens across the three days, serving their legendary stone-fired pizza to weekend revellers.

#UnveilOurAle - Farmhouse Ale Naming Competition
Guests at the Fête will also get the chance to sample the new Franciscan Well Farmhouse Ale, a limited edition brew available on draught for the summer months. This ale, yet to be officially named, will be unveiled for the first time at the Fête.

To mark the launch of this exciting new brew, Franciscan Well is running a public competition on its social media channels to name the new Farmhouse Ale, which will be served in the Brewpub across the season. As well as earning the enviable bragging rights of having named a limited edition brew, the lucky winner will win themselves a special pass to the Summer Fête, including food and drinks for them as well as a host of other Franciscan Well goodies.

With a stellar line-up of food and drinks confirmed for the Summer Fête weekend, guests will be able to share in the legendary atmosphere of the Fran Well, while enjoying some of the very best summer craft beers and beers cocktails.
The Summertime Fête will open from 5pm on Friday 3rd July, and run through Saturday and Sunday from 2pm.

Monday, June 22, 2015

Cork Summer Show No 209! Numbers Rise Again, Up To 60,000!

Cork Summer Show No 209!

Numbers Rise Again, up to 60,000!
If you’re going to bring tens of thousands of visitors to your show in the fields, then you'd better arrange food for them. The 209th annual Cork Summer Show certainly attracted the visitors in large numbers and, yes indeed, there was no shortage of food, ready to eat on the spot. Lots of tables and benches as well.

All kinds of food were being served up, anything from Asian to Italian to good old Irish and, in between I spotted an Argentinian grill! When I began to get a little hungry I was quite close to O’Crualaoi’s and they had quite a choice and, as is the case in their cafes, the items were well priced. We got two burgers (one steak, one chicken, and a drink) for a tenner all in. Quite a substantial lunch.

Cathal at De Roiste

While there were many selling food to eat, I was disappointed that there were so few producers at the show. I was really expecting to see more. Wasn't expecting though to see Mag Kirwan from Kilkenny but it was a pleasure to again meet the woman (there is also a man!) behind the innovative Goatsbridge Trout Farm. By the way, you can get her gorgeous fresh trout at the fish counter in Dunne’s Stores. Just look out for the Irish farmed trout sign as it is not packaged!

I had been in early enough and that allowed me the chance to have a chat with some of the stallholders before things got hectic. Cathal was fine-tuning the De Roiste displays and had all their black and white puddings and sausages lined up. Excellent products and you could hear the pride sizzling as he spoke. He also introduced me to their Breakfast Time pack, which includes rashers, sausage meat, black and white pudding, egg and mushroom. Easy for the lazy!


Mobile banking!

Also spent a bit of time in the Craft Drinks Tent, especially with Barry Fitzgerald, Brand Manager of the new St Patrick’s Distillery who are based in the old mills at Douglas. They are different to other distillers in that their spirits are potato based. There are easier ways of producing alcohol but the Douglas team believe that it is well worthwhile as their spirits are naturally smooth with the added bonus of a grain free process given a naturally gluten free result.

Certainly that smoothness, some little sweetness too, is evident in their Potato Gin, a classic juniper gin. They won't divulge the full details but most of the regular botanicals are in use here and the potato makes it that bit different from all the others! Worth a try. Widely available around Cork, not so widely (yet) in other counties. See the stockists here.


The drinks tent was fairly well populated with producers. There was beer from the Cotton Ball, Franciscan Well and Blacks of Kinsale, cider by Stonewell and Hyde’s whiskey (which I have yet to try!). But generally, there was a lack of producers overall and I’d personally like to see many more of them for the 210th anniversary next year. Don't know exactly what the problem is. But hard to ignore sixty thousand punters in over the two days.

I hadn't been to the Summer show for a few years and I thoroughly enjoyed this one. Great space there for the stands and the parking and everything seemed to be very well run indeed.
Walk this way

It is a terrific place to bring the kids. They had their own “zone”, which includes a small animal pet farm, Bouncy castles and a fairground with some super high flying machines. For something more gentle, there was the option of taking a trip around the Show on board the magical mystery train (Noddy Train).


A family event!
 No shortage of musical entertainment either with a marching band liable to turn up anywhere. The main focus though was the big stage in the Entertainment Zone which saw everything from Crystal Swing to Gospel, Ska to Soul, Funk,Trad (even magic!) and some of the best voices of Ireland. There is also face painters, balloon makers, stilt walkers, and clowns in this area to entertain the kids. And convenient as it is packed with tables and benches and situated right next to the Food Zone.
Too hot for this guy!

In addition there was the equine events, the farrier’s tent, the dog show, trade stands, cows, sheep and poultry and more including a vintage rally zone, farm machinery, and home and garden show.

It is a fantastic day out both for adults and children, for town and country. A record sixty thousand punters is a massive endorsement. Here’s to the 210th edition next year!

He was in the petting enclosure.
I didn't chance it 
Out of the blue


Tuesday, April 14, 2015

Tannery Kitchen Supper


Tannery Kitchen Supper.
Superb Food And Company.
The Kitchen Supper in the Tannery Cookery School was the highlight of our first day at the West Waterford Festival of Food. Paul Flynn’s “festival” was confined to four courses but flavours, textures and colours were unconfined. The  large group at the table certainly enjoyed the meal and the friendly input of hosts Maíre and Paul.

We had taken the long route to Dungarvan, heading up the main Dublin Road before breaking east in Mitchelstown towards Ballyporeen and Clogheen and eventually the heights of the Vee. I like that road through Tipperary, the mountains to the right and, all along the road, well kept cottages and farm-houses, even the roadside grass outside the gate is cut.


It was bright but cold high up on the Vee and we didn't linger too long but had a few stops to watch the newly born lambs and their mothers on the roadside. After checking in to Lawlor’s in Dungarvan, we took a stroll around the town and ended up in Merry’s, a lively busy pub that sells lots of craft beer and increasingly craft spirits. They also do food but we held off for the Tannery event! Beers enjoyed included the Wicklow Wolf Brewery’s American Amber and Franciscan Well’s Chieftain Ale.

Perhaps the main ingredient for the convivial evening at The Tannery Cookery School was a common interest in good food. And in addition we were, of course, in the right hands and in the right place. And it all led to a relaxed well paced evening, as is usually the case with good food and good company.
This was a set menu and the starter was Pea and Wild Garlic with Crab Cream, seasonal, local and delicious.
The humble carrot played a leading role in the main course, at least I thought so. Of course, the ensemble of Silver Hill duck leg, the McCarthy Black Pudding, with Colcannon sauce, that superb glazed carrot, and Star Anise, was a delight, a marvellous mix of flavour and texture.


Rhubarb is absolutely superb at the moment and was included in the dessert: Orange and yogurt panna cotta with rhubarb and sticky orange cake (these last two really combined superbly). The cheese course, two Waterford cheeses including Brewer’s Gold (a favourite of mine), made for an excellent finalé to a lovely meal, to a lovely occasion at The Tannery.




Tuesday, January 6, 2015

Phô Bar. Hawkers Corner in Cork.

Phô Bar Exotic Delights
South Asian Hawkers Corner in Cork
Roti Prata
With cabin fever about to set in and a change in menu required, after the Christmas marathon, we were inspired to head across town to Douglas Street and to the relatively new Phô Bar. We had already tried and tested this bright and friendly place a month or more back and so had hundreds of others over the holidays if the many crowded Facebook photos were anything to go by.

Brian Casey, who owns the South Asian venue with chef Kash, confirmed it had been busy and so too did the staff. They weren’t expecting that many in on the Friday evening after the New Year celebrations but, even at six o'clock, were surprised at the numbers. It all added to the buzz and we were happy to have had made a reservation before calling.

Chef Kash is from Penang, right bang in the middle where culinary traditions of the neighbouring countries meet and mingle, and what he serves up here is very close indeed to what hawkers might serve you from their rickshaws in Penang. Rice dishes include Phô Thai and Malaysian curries and a gorgeous jasmine rice is served with the Beef Rendang.

In the well named Hawker Corner (of the menu), you'll find Khaw Pad Bai Krapow, Thai stir-fried rice with prawns and sweet basil.  Flat noodles feature on the Char Koey Teow; more noodles, big fat roundy ones, on the simpler Hokkien Mee. There are Udon style noodles cooked with pork liver and soy sauce. Delicious. Other noodle dishes include Phô Bo (from Hanoi) and Penang Prawn Noodles.
Keeping it cool!
There are a couple of vegetarian dishes, including Po Pia with a Hoisin sauce and chilli paste and also watch out for the Sweet Potato and Peanut sauce with the Mamak style Pasembur. Most of the dishes can be halved (chilli removed if need be) for kids.

So where to start? Well, with a Roti Prata, of course, an Indian influenced flat bread, fluffy on the inside, crispy on the outside, served plain or filled. Very popular as a starter to share while you're waiting for the main course.

It is quite a substantial starter! We shared the Murtabak version (7.50). This is filled with chicken, four big “sandwiches”, and served with Lentil Curry and Anchovy Sambal Dip. A stunning mix of textures and flavours, absolutely irresistible even if the heat factor was #3 (out of 3). That heat is not a problem, especially since I had a pint of the Franciscan Well Ale at hand.

They do quite a few craft brews here, along with some Asian beers. There is a also a short wine list and the usual soft drinks. Don't overlook the cooling Asian drink called Lassi, a lovely yoghurt based drink that comes in peach or mango flavour. And, of course, they have a list of very special Asian inspired cocktails all at a good price!
Fish Curry
On then to my main course. I said I’d try the Fish Curry: mackerel, tamarind, aubergine and okra. Mackerel wasn't available so I got a mix of different coloured fish, including swordfish and hake. It came in a very tasty warming broth, veg included, with a side plate of rice. Again, bursting with flavour, this was amazing - what a change from the turkey and ham! Quite a plateful and worth every cent of the €11.95.

Char Koey Teow, a dish of Malaysian stir-fried flat rice noodles, with prawn, slow smoked duck,  pork sausage, bean sprouts, dark soy sauce and duck eggs, was CL’s choice. Again great textures and flavours, the prawns and sprouts a highlight, and excellent value at €11.50.

Must emphasise that these mains are quite filling. So much so, we couldn't even rise to share Phô’s one desert. I've tried it previously and it is a gem called Ais Kacang: shaved ice with screwpine jelly, grass jelly, rose agar agar, palm seed, rose water syrup, palm sugar syrup or ice cream. The most delicious glassful you'll get anywhere for €4.50. Cooling too if you’ve indulged in the spicier dishes!

There is a full bar here and the Douglas Street venue is a lively informal spot. But service is quite good and very friendly as well. So now, if you're fed up of turkey and ham or simply want a change with a bit of spice, you know where to go.

Phô Bar
12/ 13 Douglas Street, Cork
(021) 431 6915
Char Koey Teow