Showing posts with label Hassett's Bakery. Show all posts
Showing posts with label Hassett's Bakery. Show all posts

Sunday, September 3, 2017

Return of the Oyster Tavern. Les Bons Temps Rouler.

Return of the Oyster Tavern.

Les Bons Temps Rouler.

I look at some of the old black and white pics in the new Oyster Tavern and am transported back to my days in Winkle-pickers (shoes), Slim Jim (tie) and DA (hair). But that “good old days” reverie soon evaporated as the delicious dishes arrived on the table. Some terrific food here now, well cooked, and well served by one of the friendliest front-of-house teams around.

The history of a tavern on the site dates to 1800. The new two-storey building owes it current existence to the Capitol development. It is comfortable - there’s even a lift - and beautifully decorated. 

The food menu, from breakfast to dinner, is based mainly on ingredients from the adjacent English Market, and the drinks menu, again illustrated with some of those old black and whites, contains a good deal of Irish craft beer and local spirits. Our opening drinks were a mix: a Chieftain Ale from Franciscan Well and a Hemingway Daiquiri.

Fish Hot Pot

We were in for dinner and studied the menu, all on one large card. They happily fill you in on the specials and help with any questions. For starters, we could have had Scampi, Chowder, Soup of the Day. And oysters, of course. 
Steak!

My pick though was Tim’s Ham Hock (€6.00), served with Hassett's sourdough bread and West Cork Relish. The ham was packed into a jar. There was a lot of it there and it packed a lot of flavour as well. And that West Cork relish was a tasty bonus, really good.

Meanwhile, CL was thoroughly enjoying her Caprese Salad (7.50): Toonsbridge Mozzarella, tomatoes, basil and olive oil. This has become a local standard and was top notch.
There wouldn't have been a blogger in the old Oyster.

Quite a decent wine list here too and I ordered a glass of Finca Florencia Malbec (8.00) to go with my steak. This was my second Tom Durcan steak in quick succession and again it was very impressive, tender and with outstanding flavour. The 8 ounce fillet (29.00) was cooked to order, and came with straight cut chips, English Market seasonal vegetables, Roast Shallots in a red wine peppercorn sauce. The included veg by the way, mangetout, broccoli and cauliflower, were also cooked to pin-point perfection, which is not always the case.
Hemingway enjoyed his daiquiris in la Floridita in la Habana in Cuba.
 The Bodeguita del Medio is just down the street.  
Muchas gracias to Mark Deane(ex Mayfield) for the pic.

CL choose the fish special, a Prawn and Mussel Hot Pot with chorizo (18.00). No shortage of flavour there and a warming dish you might well see more of as the autumn comes in. Other main course choices included Tim O’Sullivan’s Black Pudding Burger, Oyster Haven Mussels, Chicken Inn’s Supreme of Chicken, Warm Chicken and Bacon Salad, and a Risotto. There was also a lamb burger special.
Upstairs at the spanking new full-colour Oyster Tavern. (Oyster pic).
After all that, we thought it best to share a dessert from the short yet tempting list. Sherry Trifle was probably top of the list when the old Oyster was in its heyday and that was our pick and we enjoyed sharing the Sherry soaked sponge, raspberry jam, custard topped with Chantilly cream and served with a shortbread biscuit. All for a fiver. You might well have paid close to that back in the day!

The main restaurant area is upstairs though they do serve lunch in the downstairs bar. We had started early and weren't around to see the transformation that takes place later in the night. Then the plates are cleared away, and we were told there is a generational change as well, as the live music - you might even see a saxophonist on the counter - takes over. Oh, those awful Rock and Rollers! (Note to myself: Must try that sometime).

Monday, June 26, 2017

Cork's Dessert Festival launches today!

press release

Where and What's on Offer

Electric Bar and Restaurant
Mad Hatters Afternoon G+T July 1st 2-4pm
Cake Club Sunday 2nd July 3-5pm Also featuring dessert specials all week
The Franciscan Well
Ice Cream and Beer Weekend July 1st and 2nd from 1pm
Nandos Academy St
Free Nata with every coffee ordered
Blue Haven Kinsale
Promoting Ice Cream Sundae Menu all week
Casanova Gelato
Launch of "The Giant" Sundae
Featuring parfait cups all week
Arthur Maynes
Beefeater & Tonic with an orange foam
paired with an orange scented Creme Catalana
Hassetts Bakery
Featuring all their homemade desserts
Fundraising cupcake event Fri June 30th 11-3pm
Cafe Velo
Pie with Italian Meringue
Cronins
Homemade ice cream made with Cronin's brown soda bread
and Russian Imperial Stout from the White Gypsy
LISHH Dessert bar all week featuring fresh homemade desserts
with a coffee for just €5
Malay Kitchen
Featuring fresh Malaysian sweet treats all week
Griffins Garden Centre
Featuring all Grannys Griffins Fabulous Homemade Desserts
Competition for afternoon tea for 2
Amicus
Featured Desserts: Amicus After 8
The Allotment Sundae: Butterscotch Bonanza
143
Corks only entirely vegan cafe!
Dessert Demonstration Wed 28th 7-9pm €30
Sober Lane
Guest Dessert- Kinder Sundae
Guest Cocktails: 1. Nutty Russian- Absolut Vanilla, Frangelico, Kahlua and Milk
2.After Eight- Tia Maria, Creme de Menthe, Baileys and Milk
Holy Smoke
Featuring Desserts: Devil's Fruit and Holy Revenge

More desserts and events to be confirmed by: Midleton Park Hotel, The Oriel House Hotel, Myo Cafe, Box of FrogsThe Cornstore, Huckleberry Donuts, Oh My Donut, The Granary Foodstore.

The public will be voting all week on social media for :
Corks Best Dessert
Corks Best Treat and
Best Dessert Event


All other info will be posted on our social media daily!


For any more info email : dessert@festivalcork.com Or follow us on social media!

Wednesday, September 7, 2016

Smokehouse Sauce Bringing the Market together.

Smokehouse Sauce
Bringing the Market together.


In 24 Days in 24 Ways, Smokehouse Sauce is bringing the English Market together. Together on a plate, that is.
Smokehouse Sauce, fast emerging as a favourite across Munster, is the guest trader for six weeks at the start-up stall in Cork’s English Market. Emma Kelly of Smokehouse: “The English Market is iconic, a quality place to shop for quality. Traders here know their growers and suppliers. There is an honesty here, now so important as people become more aware of the importance of sourcing.”

So the mission for Smokehouse is 24 Ways in 24 Days. That means changing the dish daily and Chef Stephen of Elbow Lane is the man putting it all together on the plate. The sauce was the brainchild of owner Conrad Howard and his daughter and has been perfected in the Elbow Lane kitchen. It is  available across Munster Stores of Supervalu, in the Food Academy section, and also from independent butchers.
“It’s amazing to be here in the old heart of the city, to be collaborating with the English Market, promoting it and the traders,” enthuses Emma. A recent dish, the Ploughman’s Sandwich, with sauce of course, involved no less than four traders. Brown spelt bread from Hassett’s, Cheddar cheese from the Roughty Foodie, ham from the Chicken Inn, and salad from Superfruit, lunch for just four euro!

Before that, they featured Smoked Pork Empanadas, the pork supplied by Ken and Helen of the Meat Centre who have been trading here for 37 years. The package also included an apple and courgette salad and smokehouse sauce (of course!).
Tom Durcan's Spiced Beef, Hassett's Rye Bread,
Sauerkraut and Coolea Cheese from
On The Pig's Back
And the versatility of the sauce was again underlined with On The Pig's Back goats cheese bon bons, with pearl barley, pea sprout and beetroot leaf salad and Smokehouse Sauce dressing. Day Three was an interesting one:  Ham hock and scallion terrine (using meat from Bresnan's Butchers), with Smokehouse Sauce and homemade red cabbage slaw. And it’s not just meat. Cod from Kay O’Connell’s was used in delicious frittatas and enhanced with the sauce.

“There is a hard-to-match quality here in the market. We want to highlight that and support local at the same time, by combining traditional meats with modern flavours. The sauce itself is tomato based and may be used as a dip, a relish and as a marinade. It is extremely versatile. Use it with grilled, roast or cold meats, fish, cheese and vegetables.”
Aoife and Chris at the Smokehouse stall


So what is today’s dish? Check it out on their Facebook page by all means but do call in and try it out! And you must see their lively video celebrating the sauce and its arrival in the Market. Here's the link

For more on the Smokehouse Sauce, including recipes and stockists, check the website here.




Wednesday, March 4, 2015

Taste of the Week

Taste of the Week

Hassett’s Coffee Mocha Mousse Cake

Hassett’s Bakery, already in Carrigaline, Crosshaven and Adelaide Street, have recently moved to the city centre and you’ll find them in the middle of the English Market, right across from the Chicken Inn.


Lots of good things in this little stall, including a big range of breads (sourdough, spelt, rye and more) and chocolate truffles and, of course, their famous pastries. Their small cakes are a huge temptation. Couldn’t resist this little Coffee Mocha Mousse number at the weekend and it is our Taste of the Week.