Showing posts with label Greene's. Show all posts
Showing posts with label Greene's. Show all posts

Thursday, June 21, 2018

Summertime Lift-off at Cask. Cocktail Champ. Music. Food. New Elevator


Summertime Lift-off at Cask
Cocktail Champ. Music. Food. New Elevator
A cup of punch to welcome the sun.

The start of the summer season in Cork’s leading cocktail venue, Cask, was well celebrated in the McCurtain Street venue on Wednesday evening. Guests galore were on hand for the evening. And the sun came too!


Owner Richard Evans and Arthur Little made us all feel welcome. And the biggest welcome, well the biggest applause, was reserved for Carl d’Alton who, earlier the week, was crowned the Irish World Class Cocktail Champion in Dublin, taking over the title from Andy Ferreira, his mentor in Cask.

Cask, as you probably know, is situated across the lane-cum-courtyard from its big sister Greene's and their hotel Isaac’s. Arthur is MD of the busy complex and had another reason to be happy on Wednesday as their new outdoor lift was unveiled for the first time. The glass walled structure has quite a low visual impact on the old architecture of the place and I’m told there is a quite a view from the top.

With the short speeches over, it was time for Karen Underwood (right) and her talented backing musicians and they played long and played well as the food came in waves. No shortage of drinks either. Cask were launching their summertime menu under both headings and again renewed their commitment to local and seasonal. 

Sustainability in bars is about a lot more than paper straws and using up your manky lime wedges. It’s about creating an environment where every possible product you use is produced close to you, or at least the majority of them. 

The reality is though in a world where everyone claims to have ‘small batch, artisan’ products, you still need to be super fussy about what you use. In Cask, if we’re putting an ingredient in our cocktail, it’s because we believe it’s the best possible option to make the drink absolutely banging!”

So if you want Beet, Black & Blue, then this is the cocktail for you: Jameson Black Barrel, Beetroot, Ardbeg, PX sherry, and Orange bitters.

Fancy the Ball ’N Chain? The mix here is Beefeater, Elderflower Pisco, Pine-berry Shrub, Apple water, and Poachers Wild Tonic. Driving tonight? Check out the Fine & Dandy made with Dandelion Jam, Spent Citrus Sherbet, Lilac Soda, Raspberry and Elderflower Sorbet.
A bao, with chicken

Like the titles? I do. Here are a few more: The Whole Shebang, The Udder Wan, Made in Mayfield, Cheeky Sheri’s Cherry Sherry. No shortage of other drinks of course, including sparkling wines, and quite a selection of whites and reds (including a few organic) and all available by the glass. 

And Cask has been getting excellent notices about its food offering, under the wing of top chef Bryan McCarthy (the head chef at Green’s). Start with the Light. About six choices including House Marinated Olives with garlic parsley and also Guacamole, sour cream, Tomato salsa, Lime, Mexican crackers.
World Class Carl

Feel like something from the More. A Tuna Ceviche sounds good to me. Maybe the Salad Caprese? And then there’s the Ballyhoura Mushrooms on toast. And more.

Speaking of more, there’s even A Little More, everything from crispy aromatic Peking Duck to Philly Steak Sandwich to Nordic Bread Pizza. And there are cheese and charcuterie boards to share. Even desserts.

No shortage of choices in Cask. And there is another one. You may dine and drink inside in the bar or outside in the courtyard under the waterfall. And you can be sure that the outside space will be even more popular in summertime. Have a happy one!

Sunday, April 1, 2018

Greene’s Team Bowl Them Over At The Mardyke. Classy Brunch (plus Gin Bonus) in Cricket Club

Greene’s Team Bowls Them Over
Classy Brunch (plus Gin Bonus) in Mardyke Cricket Club
Crab and haddock
The punters were on a winner here, even if the “game” was a friendly. Very friendly and informal as Greene’s sommelier Frank Schiltkamp pointed out in his few words at the start, saying we weren’t going to get quite the same treatment as we would at his MacCurtain Street base, a point quickly underlined when the opening offerings for this five course tasting brunch came in cardboard containers. 

Cardboard or not, it’s hard to beat class and Chef Bryan McCarthy and his team have that in abundance and they again played a blinder at the opening brunch of the Spirit of the City Festival in the Cork Cricket Club at the Mardyke.
Scrambled eggs and smoked salmon

Before, and during, the meal, there was gin, Beara Ocean Gin from West Cork to be exact. They include botanicals, Salt Water and Sugar Kelp, from the Atlantic among their botanicals for their standard gin. And add Rosewater and Cranberry for their Pink Ocean Gin. The Pink was a special for Valentine’s Day but proved so popular, it is still with us.
Pink Ocean Gin Cocktail
 We started with a cocktail: the Pink Ocean, Prosecco and Fever-Tree’s Aromatic Tonic. Very nice indeed, especially with the sun shining on the cricket grounds outside. Later, I tried the standard Ocean Gin with the regular tonic. Will have to sample them again though without all the ice, the lemon and the lime, even juniper berries. I prefer to get down to basics see what my drink really tastes like!

Smoked spuds and black pudding
 Speaking of basics, my favourite dish had three basic ingredients: smoked potato, Jack McCarthy’s Black pudding and pancetta, plus a delicious Truffle Mayo. It was the three basic items that stole the show, fantastic flavours and textures that combined to keep the palate very happy.


With the place full and after a few words from the busy chef, we had started well with Crab and Smoked Haddock, Cucumber Pickle, Chilli, Lime and Coriander, all on brown bread (and in a cardboard container!). Super ingredients and a superb combination. 

Course number two was also small(ish) but again perfectly formed: Scrambled Eggs and O’Connell’s Smoked Salmon, Grain mustard and Honey Spelt Toast. Very tasty again, right down to the toast.
Bao Eggs Benedict
 Couldn't quite say the same about the Bao in the Eggs Bao Benedict that followed the smoked spuds. The eggs were accompanied by a dry cured bacon, wild Garlic leaves and Hollandaise. The Bao, by comparison with the earlier breads, was rather anonymous at the bottom, handy for soakage though. The eggs and the bacon on the other hand were top drawer, well equipped with both flavour and texture to take on the world on their own.


What would the team in the kitchen come up with for the final over? They bowled us over with a colourful and sweet dessert: natural yogurt, rhubarb compote, and granola. 
Dessert

So well fed and nicely ginned, we got the jackets on and headed out to see what the rest of the festival was offering. Not a great deal at that early stage (about 2.15pm). Thought we might knock across a few gin producers in the big tent. But no sign of any and with the prices set at cricket score proportions, we decided to up sticks and exit gracefully.


Up the Dyke on Saturday: Bridge over the Lee with St Vincent's Church (Sunday's Well)

Tuesday, December 26, 2017

Meals with a Difference 2017

Meals with a Difference 2017

Night of the Long Table
400 dine out on Cork's South Mall

Bayview Fish Special

Holy Smoke

Café Paradiso

Market Lane (Blasket Island lamb)

SpitJack (Cheese & Fortifieds)

Barnabrow's Gourmet Evening

JP McMahon at Greene's

Sage

Thursday, November 9, 2017

Greene's Rhône Wine Week Dinner. Perfect Pairings with Wines of Chateau Pesquié

Greene's Rhône Wine Week Dinner

Perfect Pairings with Wines of Chateau Pesquié
The line-up
Perfect pairings all through the evening were a highlight of the Rhône Wine Week dinner at Greene’s last Wednesday evening. Rarely have I seen such perfectly matched food and wines as was the case when Chef Bryan McCarthy’s food met the wines of Chateau Pesquié, Rhone Valley wines grown under the shadow of Mont Ventoux.

Thanks to the windy mountain, the chateau enjoys one of the coolest micro-climates of the Southern Rhone. The wines have a beautiful freshness and now the whole operation at Pesquié is organic. You’d be foolish not to go organic in this area, said Leslie Williams who introduced the wines along with Cindy Albero from the Chateau.
Chef relaxes, at the end!

I joined dozens of other guests and listened as the two spoke both before and, at intervals, during the meal. As we moved into the main part of the restaurant we nibbled on some of Bryan’s Seasonal Snacks: Celeriac, Mackerel, and Chicken.

Then we were onto Cured Trout, Crab, Daikon Radish and Seaweed and that was matched with Le Paradou blanc. The wine was from the Viognier grape, apricot, floral, fresh, delicious. This was a grape that nearly died out in the 20th century and this excellent example showed just what we would have had missed.
Scallop

And Viognier would also feature in our second wine, the Terrasses. It accounts for 70% of the blend with Roussane and Clairette also in the mix. Citrus and floral aromas, again that freshness and ideal with Seared Scallop, Cauliflower, raisin and curry. A tasty little Espuma followed, a hint of half-time. Then it was the turn of the Pesquié reds.

What would you pair with Pork belly, Black pudding kohlrabi, apple? The correct answer on the night was Le Paradou rouge! This beauty features Grenache, a grape that’s at the basis of many Rhone wines. It just thrives in the climate here and you can sense it in the generous aromas and flavours. And, yes, it again was the perfect match.
Venison

And would you like some more meat? More wine? Oh yes, go on. And on came the Venison (it is game time), celeriac, chocolate, Elderberry. Big flavours here. The Terrasses rouge, Grenache (60%) and Syrah, would take care of it. Intense aromas, intense and spicy on the palate, well balanced, a great fit for the game, and the chocolate!

There was a buck on the cheese course too. Joking! Young Buck Blue cheese, a regular at Greene’s is made in Northern Ireland from raw milk and was accompanied here by a Medjool Date and a glass of Quintessence rouge. Rich with a gentle power, the Ventoux freshness again prominent, darker fruits on the nose and on the palate, this blend of Syrah (80%) and Grenache was excellent, an impressive partner to the very impressive cheese.

Woodruff, blackcurrant and Macadamia Nut was our sweet finalé, a lovely dessert on its own but enhanced by yet another wine. I've always been a fan of the sweet wines of Beaumes de Venise and the Pesquié version reinforced that admiration. This organic Muscat de Beaumes de Venise, to give it is full title, is made from 100% Muscat à petit grains from old vines (50 years plus). Obviously whoever said the younger the berry the sweeter the juice got it wrong! 
Gail Cotter-Buckley, Catherine O'Mahony and Breda Buckley all from CIT Tourism and Hospitality Department.

So big thanks to Bryan and his crew, Leslie, Cindy and Damien of Tindal's for putting on a splendid evening of food and wine and thanks too to Greene’s for being such excellent hosts and to all at our table for being such splendid company throughout!



Tuesday, September 5, 2017

Cask’s Andy Ferreira: Top of the Cocktail World


Cask’s Andy Ferreira: Top of the Cocktail World

Andy Ferreira of Cask (Cork) was one of the 55 bartenders who competed in the recent World Class Bartender of the Year in Mexico City, a competition geared to “change the way you drink in 2018”. Kaitlyn Stewart from Canada emerged as the overall winner.

Andy, who won the Irish competition, didn’t make the final round but won’t be looking back with self-pity, far from it as you can gather from his reflections after his exit. “So my World class adventure has come to an end. Incredible two days competing and I gave it everything. No regrets, which is great. Can't wait to see the top 10 in action tonight. Thanks for all the love y'all. The support was unreal.”

Andy’s road to Mexico involved a number of varied challenges. Nial Molloy, World Class Ireland Brand Ambassador, told me all about it: "Andy was first selected for the final 12 from over 40 top calibre entrants from all over the island of Ireland. He then went through an in bar judging stage which whittled the competition down to a final six. Andy then won out the Ireland leg of the competition in a live final which involved a number of challenges such as creating sustainable and signature cocktails for Industry leading judges followed by a speed round in front of over 200 of Irelands top industry professionals.  

In Mexico Andy competed brilliantly. Keeping his signature style and Irish charm consistent across the four challenges set for him.  He was particularly well received in his Mex Eco and Signature Cocktail challenges where he got to showcase his style of bartending to some the World’s leading talents and judges. As Ambassador for World Class Ireland, I personally couldn’t be prouder of his efforts and achievements there. And needless to say he was much loved by judges and competitors alike. The competition boasts an extremely high calibre of Bartenders, with many coming from the Top Fifty bars in the world, a place I have no doubt Andy will bring Cask to in the not too distant future."

Hospitality is in Andy’s blood. His parents owned a successful restaurant which gave him exposure to the fast-paced industry from a young age. After furthering his trade in Dublin, he’s spent time in the USA, Australia, Africa and Asia. 

He’s managed venues in the Thai mountains and rural Ireland, has won several awards and even set up a consultancy! His drinks programmes have introduced nature to his customers, using local produce. 

Cask is the bar he manages in Cork and hopes to make it the best cocktail bar in Ireland! Indeed, while he was in Mexico for the finals, Cask was voted the "Best cocktail bar in Ireland”.

The organisers’ press release (from here down) say Cocktail culture is skyrocketing internationally. Almost 9 out of 10 younger drinkers (88%) now enjoy cocktails on a night out. With Asia, the Middle East and Latin America now represented on the World's 50 Best Bar list, the people leading this revolution are from across the globe. They are bringing new ideas, techniques and cultural influences, leading to a dynamic fast-paced industry where new trends are emerging, inspiring people to drink better the world over.
The World Class Bartender of the Year Finals is the world's biggest bartending competition. Nearly 10,000 bartenders from 57 countries have taken part to win the crown of best bartender in the world.
In between judging the finalists, leading lights from the food and drinks industry got together to uncover the main trends they expect to see next year.

Diageo Global Cocktailian Lauren Mote led a discussion including mixology legend Dre Masso; Australian MasterChef host & judge Matt Preston; Alex Kratena (formerly of Artesian - three time winner of World's Best Bar) and the WORLD CLASS BARTENDER OF THE YEAR 2014, Charles Joly.

Made in Cask! Home of the champs!
The trend panel predicted a rise in sustainability, signature serves, the link between mixed drinks and fine cuisine, and the increase in crafting cocktails at home. Some spectacular cocktail serves were produced as examples at the event.

Sustainable Serves - In a recent consumer poll, nearly one in two customers expressed a willingness to pay a 10% premium for socially responsible and environmentally friendly goods. So as well as helping the environment, going down this route could also make sound business sense for bar owners. 
Dre Masso commented: "Sustainable and re-useable methods and ingredients are becoming increasingly important. The mixologists who embrace this new reality are the ones who will flourish.” Read more about sustainability in the cocktail bar here

Signature Serves - One of the original cocktail innovators, Giuseppe Cipriani, created the Bellini in Venice in the 1930s, and today the home of the Bellini - Harry's Bar - is a must-visit. So with people now spending 5% more on luxury experiences than luxury goods[3], bar owners and mixologists who tap into this desire can thrive in 2018.

Alex Kratena said: "I expect to see more switched-on bar operators and bartenders creating unique drink experiences that go beyond 'what's expected' and push signature serves to become the answer to what tasting menus are in the restaurant world.'

Culinary Cocktails - This trend can be seen in some of the world's top bars with occasionally eyebrow-raising results, whether it's a foie gras and salted caramel infused Manhattan; or even a 'Margherita' pizza cocktail.

Matt Preston said: "With the rise of celebrity chefs and the increased interest in cuisine, the most enlightened mixologists will explore and experiment with flavours, textures, ingredients and techniques borrowed from their peers in the world of fine dining.

"From shock cuisine and hard core fermentation to extreme locality and the growth of restless "palate syndrome" there is so much the culinary and bartending worlds can learn from each other."

Cocktails at Home - Research indicates that 73% of younger drinkers enjoy cocktails at home on special occasions. They are switching-up the ingredients they keep in their kitchen cupboards for more adventurous cocktail-making.

Charles Joly said: "Rather than just cracking open a bottle of wine when guests arrive, it's the logical next step for cocktail lovers to be able to craft beautiful cocktails at home when entertaining friends."
Lauren Mote added: "The aim of WORLD CLASS is not just to find the best bartender in the world, we also want to inspire cocktail enthusiasts around the world to drink better, to give 'home bartenders' to the courage to explore what's possible, creating their own signature cocktails in their kitchen."


Lauren brought the four trends to life at the session with the following recipes:
Sustainable Serves: Café Cantata 
Ketel One Vodka, Banana, Vermouth, Cold Brew Mexican Espresso, Tea Leaves & Flowers, Bittered Sling Arabica Coffee Bitters
Signature Serve cocktail: Juniper Cream Soda 
Tanqueray No. TEN Gin, Campari and Manzanilla Sherry, Clarified Watermelon Juice, Mexican Vanilla Bean, locally-made Kombucha, Bittered Sling Plum & Rootbeer Bitters (entire mix should be carbonated, bottled and capped)
Culinary Cocktail: Kernel Horchata 
Ron Zacapa 23 YO Rum, Calvados and Oloroso Sherry, Starchy Rice and Almond Milks, Cacao, Mexican Spices, Bittered Sling Moondog Latin American Bitters
Cocktails at Home Cocktail: Pantry Punch 
Johnnie Walker Black Label, Red Vermouth, Mango & Black Pepper Shrub, Cold Brewed Ceylon Black Tea, Bittered Sling Kensington Aromatic Bitters

Visit Diageo Reserve makeitworldclass.com for the latest trends and recipes.

Thursday, August 17, 2017

Cork City by The Lee. Stay. Eat. Shop. See!

Cork City by The Lee. 
Stay. Eat. Shop. See!
Music city



The Firkin Crane in Shandon,
once the butter capital of the world
See: The Queen made it her number one stop in Cork so you’ve just got to see the English Market, an institution in the city since 1788. Nearby, you’ll see the spires of historic St Fin Barre’s Cathedral.

St Anne’s Church in Shandon is another landmark. Visit and don’t forget to ring the bells.  Cork was once the butter capital of the world and the Butter Museum is in the shadow of Shandon.

Staying north of the river, why not pay a call to the storied cells of the 
City GaolThe Glucksman is a lovely art gallery in the leafy grounds of the university while the well established Crawford Gallery is easily accessible in the city centre, next door to the Opera House. And don't forget Elizabeth Fort and the newly opened Nano Nagle PlaceAlways something interesting on at The Triskel, an arts venue in a converted church.

Shop: While in the English Market why not do a bit of shopping and check out local delicacies such as buttered eggs and spiced beef. The compact city centre boasts a few top notch shopping centres: Merchants Quay, Opera Lane and the new Capitol area. North Main Street has Bradley’s, founded in 1850, and famous for its wall of craft beers.

For a different experience head to 
Mahon Point Farmer’s Market every Thursday where you’ll find fantastic local cheese and meat and much more, including wild mushrooms, all within a few yards of the large shopping centre.
No shortage of farm to fork restaurants in Cork

Eat: No shortage of eating places including Greene's, JacquesLesGourmandises and Isaac's while lively lunchtime venues include the Farmgate and Nash 19Mad on meat? Try Son of a Bun, Holy Smoke, SpitJack, and many more. Exceptional Japanese at Miyazaki (just six stools though!) No meat? Then the amazing Cafe Paradiso is the one, Iyers is another. Idaho is the city centre cafe while coffee stops abound.  For a fuller list of restaurants and cafes, city and county, see my regularly updated list here. Also check the Whazon Cork listings.

A city of bridges
Drink: For something a little different try L’Atitude Wine Café close to the City Hall. The emphasis here is on quality wines and tasty local snacks with a continental touch. Electric, with its downstairs bar and upstairs fish bar, has taken the South Mall by storm since it opened in 2010.  SoHo and the Bodega are other modern bars with restaurants attached.

For something more traditional, including the music, there are quite a few with The Oliver Plunket being very central indeed.
And, if you prefer craft beers then the Franciscan Well on the North Mall is the place to go as they have a micro brewery right behind the counter. Other pubs with micro-breweries include Rising Sons (Cornmarket Street), Elbow Lane (Oliver Plunket Street, excellent food here also) and Cotton Ball (Mayfield).

Stay: With excellent food in the building and efficient and friendly service, the River Lee is a lovely place to stay in Cork. If you need something more central, the Clayton is for you. A short distance from the centre, you'll find the Ambassador and the Montenotte, each with great views over the city
Fitzgerald's Park

If you are caught for time, stay at the Metropole and explore the amazing McCurtain Street, its pubs, theatre, cafes and restaurants.

Something on the traditional side? Why not the Imperial where you’ll be wined and dined and never be short of company as the locals come and go. Like it leafy? Then the Hayfield Manor and the Maryborough near Douglas are recommended as is the Radisson in Little Island.

Making a quick getaway? The Cork International Airport Hotel is excellent. Heading north or west? Check the Commons Inn.

Walk: Cork is very compact and great for walks. Call to the tourist office and pick up the maps and info for some city centre strolls.

Like to try something more energetic? Then start at the 
North Mall and take a brisk riverside stroll through the Mardyke, into Fitzgerald’s Park, past the UCC Grounds and then onto the Lee Fields. Just remember you have to come back!

There is a very popular walk by the harbour starting at 
Blackrock Castle, another great place to visit with an excellent restaurant, the Castle Cafe. For something shorter but still interesting, do the circular walk around the Lough, a suburban lake full of swans and ducks and other wildfowl.

Ballycotton cliff walk, just east of the city
Get Out: No shortage of things to see and do on the eastern side of the city. Take a trip to Fota House and its famous gardens and arboretum. If you have kids, then the Fota Wildlife Park is at hand. Much to do in Cobh also, including a trip by boat to Spike Island, a former prison with history galore. 

Spike Island
To the south then and a highlight in Crosshaven is the coastal artillery fort of 
Camden with a wealth of history and great views. Another fort, this also being restored, is Charlesfort in Kinsale, a historic town rich in excellent eating places and with a must visit Wine Museum in Desmond Castle. Blarney is just north of the city. The castle, and its famous stone, is a busy spot. Eat at The Square Table.

Strike off to the west and take in the impressive ruins of the abbey at 
Timoleague . WestCork boasts magnificent beaches and good food producers whose products you may sample in restaurants such as the Pilgrim's (Rosscarbery),  Richy’s Bistro (Clonakilty), and Bastion (Kinsale).

For more detailed guides to the county, check out my East Cork and North Cork recommendations.

Jazz time
Listen: There is almost always a music festival on in Cork and surrounds and the big one is the Jazz, always on the final weekend of October. There is a Folk Festival at the end of September and film buffs are in town in force in November. Check them all out here.

The Choral festival dominates in the spring and summer sings with the Midsummer Festival, followed by the International Folk Dancing Festival. 
Music in the Marquee  is a big highlight. Night after summer night, the Marquee hosts top names. Bryan Adams, Cliff Richard and Elton John played this summer (2017).


Avoid: The usual big city security precautions apply. Avoid leaving anything visible in your car and so on. Not much else to avoid. Maybe the rainy days. But even those can be fun. Never know who you’ll find singing at the local bar, even on the street. It is a fun city. So enjoy!

Thursday, March 2, 2017

Cask. Another Gem in McCurtain Street. Find out where the ugly strawberries go.

Cask. Another Gem in McCurtain Street
Find out where the ugly strawberries go
McCurtain Street has another new gorgeous drink and eat venue. It is called Cask, a brand new bar with a menu of very tasty bites indeed. The menu, in the care of renowned Greene's chef Bryan McCarthy, will change every eight weeks.

It is a new venture for Greene’s, at the other side of the arch, with its own entrance from the street. And it is not Greene’s lite by the way. While many of the same outstanding producers will feature in Cask, their produce will be in new “disguises”.

Blow-torched monkfish
 Take Skeaghanore Duck for instance, one of our dishes on Tuesday night. Skeaghanore Confit Duck, Smoked Sausage, Butter Bean, Sauerkraut, with Arbutus on the side, is reminiscent of a Cassoulet from the heart of France, a warming delight on a wintry night. 
The Cork Cassoulet
The hearty dish comes under the heading of A Little More and costs €12.90. You can start with Light, and progress to More or A Little More. There are Cheese and Charcuterie plates for sharing (perhaps!), Extras if want want to top up your More and you may finish with Sweet.


You may start wth a cocktail (or any drink of your choice) from the well stocked bar. Indeed you may pop in just for a drink. The cocktails are being described as seasonal so you can presume they'll be changing too. 


Hummus
I'm sure the Katty Barry (Gorse Flower infused Bombay, Woodruff, Irish Pears and Prosecco) will go down well. Watch out too for the Man of Arran (Connemara Peated Whiskey, Smoked Wakame Syrup, Cocchi Americano, and Grapefruit Oils); this was very well received at the recent Four Hands dinner in the main restaurant.

No shortage of wines either and our pick for the evening visit was Il Bucco, Montepulciano d’Abruzzo, with its sweet dark fruits but well balanced and with a smooth finish.

Frangipane Tart
 So let us go back to the beginning, at the Lights. You can have various nibbles, including olives and almonds, but CL went for the Hummus, Medjoul dates, Fennel pollen and crispy toasts (looked a lot like a well-known local medieval loaf, with dates inserted here too). Excellent starter, and so was mine which was Gubbeen Hot Dog Slider, Cotton Ball Beer Mustard, Seaweed salad, balsamic onions. This dog had a good bite! Each “starter” cost €5.90.

Rings Farm free range chickens were among the items that featured on the More section, all of these costing 7.90. But, like CL, I resisted the temptation of the Chicken Lollipops and other temptations and moved up to A Little More and my pick here was superb.

Yuzu
While CL was on the Skeaghanore I was enjoying Blow-torched medallions of monkfish, tomato bean stew with chorizo, lemon and seaweed (14.50). Inspiration from a warmer clime, perfectly executed and well presented, to warm the bones on a chilly night.

We were on a roll now and up for dessert. A short list but we got two good ones! And also found out where the ugly strawberries go.

Well they may have been ugly when they went in but they were oh so beautiful in Cask. The Bushby’s Preserved Strawberry Frangipane Tart with a dollop of cream was just perfect. The berries are judged not good enough to be out on their own on a plate but certainly shine as part of this lovely dessert (5.50).

I had to beg for a couple of bites of that one but I had a good bartering bait in my Yuzu Cheesecake, again with cream and also 5.50. The fragrant Yuzu with its acidic citrus juice brought my very enjoyable evening, helped by a friendly and efficient staff, at Cask to a delicious end. Guess I'll have to go back for A Little More!