Showing posts with label Kinsale. Show all posts
Showing posts with label Kinsale. Show all posts

Sunday, August 16, 2015

Seafood Cafe at Blue Haven

Seafood Cafe at Blue Haven


It was seafood all the way at the new Seafood Cafe in the Blue Haven last week. And why not? After all we were on the Wild Atlantic Way. Not that there much wild about it on one of the best days of the summer. Naturally enough, by the time we arrived after a noon cruise around the harbour, the sunny outside seats were taken and we were accommodated inside. No hardship there.


Both the starters came from nearby Oysterhaven. Jamie’s Oysterhaven Mussels, a big pot of them for €9.95, were served with a garlic, white wine, parsley and cream (lots of it) sauce and garlic crostini. Very tasty.


For €6.95, I got the oddly titled Quarter Dozen Oysterhaven Oysters, served on crushed ice, with a Guinness shot, lemon, and seaweed soda bread. The Oysters, all three of them,  were top notch, a taste of the Atlantic for sure.


By the way, my server suggested Carlsberg and Heineken when I asked for craft beer but a few friendly words later and I was sipping a delicious local pale ale from Black’s Brewery. Indeed, they have a bunch of craft beers here and also that gorgeous local cider by Stonewell.


On then to the main courses. I thoroughly enjoyed my Char Grilled Swordfish Nicoise Style with Green beans, fondant potatoes, mixed olives, soft boiled egg, sun blushed tomatoes, pea shoots. The fish was perfectly cooked and the rest of the dish added more texture and flavours. (Cost €21.95).


CL was happy too with her Jamie's Claypot King Prawns and Gubbeen Chorizo, with chilli and garlic butter, shallots, parsley and served with garlic crostini. Another good flavoursome mix here for €12.95.


Two Affogatos later and we were back out in the sunshine.

Monday, June 8, 2015

Kinsale - just a little taster!

Kinsale - just a little taster!
Just a few of the many eating places in the town.
Click here for more detailed info.





Thursday, March 26, 2015

Twenty Four Hours in Kinsale

Twenty Four Hours in Kinsale
Forts, Food, Craft Beer!
It was Friday the 13th but we weren't staying at home. We were on the road to Kinsale for an overnight stay.


First call was to Charlesfort, this time, not to visit the early 17th century fort but to take the harbourside walk that begins with a stroll down the left hand side of the sprawling complex.  There are good views of Charlesfort and the town as you start off and later the Old Head comes into view.
Charlesfort (above) and James Fort
The path, with the waters of the harbour on your right, is not the smoothest and, at one point, you have to make a short walk across a stony beach. You pass through a boatyard on your way to Lower Cove. This was where we turned back. The way forward is not clear but apparently you can reach the point with views across to the Old Head and out to sea where the Sovereign Islands lie.

We had a date with Sam and Maudeline Black at their brewery in Farm Lane. They were working their way through a busy afternoon but found time to give us a tour and tasting. After that, we checked into our hotel, the Old Bank. Though this is right smack bang in the middle of the town, I must admit I'd never heard of it.

Kinsale evening
It is part of the Blue Haven holdings here and it proved a very good base indeed. It has no parking but the public car park is quite close. We got a warm welcome and indeed spent a pleasant night here and the breakfast was very good indeed. They had some decent choices and the toast was cut from a proper loaf (Cuthbert’s), not your usual sliced pan. Good value too.

Time now for a walk down the Pier Road as the sun began to set. Got a few photos in before heading back to the hotel. Our next port of call was the relatively new restaurant, Bastion (they have Prosecco on tap!), where we enjoyed an excellent meal.
Evening in Kinsale
 Afterwards, just a few yards away, I sampled some craft beers, Black’s (of course) and Metalman, in the Malt Lane. They had quite a selection here and an even bigger selection of whiskeys.

Old Bank

We visited another fort in the morning. This is James Fort, across the water from Charlesfort which it pre-dates. Nowadays, it is stoutly defended by the OPW (no interior access) but there are fine views and also some excellent walks in the surrounding fields.


Back down to the car then and away to Garretstown where we expected to find the surfers. But they were outnumbered by canoeists from a city club who were getting some much needed practice in. Needless to say, the camera was out of the bag again.

Stayed with the coast roads until we came to another beach, this Harbour View near Kilbrittain. This looks safer, certainly calmer, than Garretstown but not as well equipped with parking facilities. Still, a lovely place to stroll around in the sun and we weren't the only ones taking advantage of the beach and the dunes.
Harbour View
 We had a late lunch pencilled in at another relatively new restaurant, this the Monk’s Lane in the middle of the village of Timoleague, famous for its ruined abbey. But before all that the camera, with fast lens attached, was put into action again in an attempt to get a few shots of cars taking part on the West Cork Rally. They were driving (though not racing at this point) along the road by the abbey.

 The meal in Monk’s Lane was superb and great to see local craft beer on sale there as well. The rally cars had vanished at that stage and we headed up towards Bandon on the way home after a lovely twenty four hours, well maybe 26, in the area.


See also: My Kinsale Guide



Part of a walk-on circle of plaques depicting local people and
connections in the grounds of Timoleague church

Wednesday, March 18, 2015

Kinsale's Latest Bastion of Culinary Excellence

A Bastion of Culinary Excellence
Kinsale’s Latest Restaurant
Tuna & Apple

No shortage of restaurants in Kinsale but Bastion, the latest, seems to have found a niche of its own. You’ll find it on the corner of Market Street and Main Street in the town centre and inside you’ll find great local produce, cooked and presented with some style. Bastion may not be out of the way but it is certainly out of the usual.

You walk into the first room, with tall tables and seats, and here you can sip some of their fine wines and nibble on tasty Bar Bites including Marinated Olives and Serrano Ham. The interior room, normal level tables, is where the serious eating takes places and here you may choose from selections of Small Plates and Large Plates.
Scallops
We were there at the weekend, celebrating a significant birthday (they are all significant at this stage!) and didn't get any further than the Small Plates. The selection was right up our alley and we shared no less than six of the plates before moving on to dessert.

Our choices - they were brought to the table in pairs - were Wild Mushroom Orzo (7.50), Charred Quail (9.00), Ham Hock Croquettes (7.50), Char-grilled Scallops (12.00), Tuna and Apple (12.00), and Smoked Salmon and Beetroot “Cannelloni” (7.00). All were excellent, well cooked, well presented and made for a very exciting meal indeed.
Wild Mushroom Orzo
My favourite was the Scallops, with cauliflower purée, chorizo, panagratta and parsley. CL was thrilled with the Tuna & Apple, charred, tartare, saffron pickled fennel, apple variations and blueberries. And another that really excited the taste buds - we both agreed - was the Wild Mushroom Orzo: Forest Mushrooms, caramelised onions, chive butter sauce and truffle.

The same high standard prevailed when the desserts arrived. My delightful bowl contained their Irish Coffee Crème brûlée (6.75), a clever (the brûlée was hidden half-way down) and lovely combination of whiskey jelly and anglaise foam. The other dessert, Toasted Apple (6.50), may not sound great but it too was a delightful mix of textures and sweet flavours with Burned caramel mousse, pain d'epices, apple and ginger custard.
Smoked salmon
A couple of cups of the excellent Badger & Dodo Coffee finished off the evening. Earlier we had been sipping two of their white wines, the Butterfly Ridge Riesling Gewurztraminer (5.50) from Oz and the Senorio de Ayud Chardonnay (6.50) from Spain. Very Highly Recommended.

Bastion
Market St/Main St corner
Kinsale
County Cork.
Tel: 0214709696

Ham Croquettes, Toasted Apple below and, bottom Quail
See also: Black's Brewery, Kinsale
My Kinsale Guide

Monday, March 16, 2015

Black’s Brewery of Kinsale. Up and Away on a Rocketship.

Black’s Brewery of Kinsale
Up and Away on a Rocketship
Or maybe a Model T


It was a “productive January” for Sam and Maudeline Black, the lively friendly couple behind the fast growing Black’s Brewery in Kinsale.

“It’s a good month to try things,” added Sam, when I called there at the weekend. And they've added a few to their already popular range, including the Model T Stout. Love the name. Henry Ford, maker of the Model T motor car, went on to sell 15 millions units. Reckon Sam and Maudeline would settle for 15m pints over the next few years!

It was one of the beers we tasted at their little bar in the brewery. The other was the Rocketship IPA. Sam has been surprised by the reaction to this one. “Not everyone likes it but those that do are fanatical followers.” He knows a bunch of fellows that will drink nothing else now!

I asked Sam what was his own personal favourite. A tough question, a bit like asking a parent if they have a favourite child. The baby of the family always gets the attention. Sam started loving the Kinsale Pale Ale, then drank the Session for a long time and then came that Rocketship. Now he’s singing the praises of Hi Viz. “This has extra hops and is the best we’ve made..very pleased with it”. 

He’s not the only one. The Hi Viz won a Silver Medal at the recent Alltech Brews & Food Festival. There was silver too for the Black IPA and a bronze for the Rocketship. 

You must be wondering now where you can find all these smashing beers from Kinsale. Well, in the space of just over two years the Blacks, who have given major attention to distribution,  now have a long lost of stockists.  You’ll see their products in lots of restaurants as well.

Not too many guys get a home-brew starter kit as a Valentine's Day present. But that’s exactly what Clonakilty girl Maudeline presented to Sam some years back. “It was the best present ever,” said Sam and that started the road to the current Kinsale operation on Farm Lane.

I asked if they saw any trends on the near horizon. “There's always trends. Saison had its run. I think collaborations, between two breweries, will be the next one.” Already, there has been one between Cork’s Rising Sons and Beara Brewing in the US.

The busy Blacks are always looking ahead, always planning for their customers. And those customers come from a large range of ages and backgrounds. “All ages, male and female. And great to see young people now going for quality.” 

Rocketship and medal!
Great too to meet and chat with the enthusiastic Blacks. Delighted to be a customer. Spent the following 24 hours in Kinsale and had no bother finding their products. Local places to note for craft beer are Malt Lane in the town and Monks Lane in nearby Timoleague.

* Tours of the brewery will start soon. Keep an eye on the website and on their Facebook page for updates.


Friday, October 17, 2014

The Kinsale Gourmet Academy.

The Kinsale Gourmet Academy
Speaking at the launch were (clockwise from top left)
 David Rice, Lord Mayor Alan Coleman,
Des McGahan and Ross Lewis.
Ross Lewis, the Cork-born Michelin star winning chef and co-owner of Dublin restaurant Chapter One, spoke of his early visits to Kinsale as he launched the spanking new Kinsale Gourmet Academy at Ballinacurra House on Tuesday.

“Kinsale was the only place where you could get coffee in 1978. That was in the Blue Haven, on Saturdays and Sundays only. And it was a bonus if you got a scone, left over from Saturday!”

Ross has a great admiration for the area and especially for Martin Shanahan of Fishy Fishy. At the Chef’s Table in Chapter One, they often have US visitors and these visitors were regularly asked if they were visiting Kinsale. And the usual answer was: Yes, we are going to Fishy, Fishy. Now Ross asks the visitors if they will visit Kinsale, after visiting Fishy Fishy.

Ballinacurra Head Chef David Rice heads up the new purpose built and very well equipped academy. David “missed medicine by about 600 points” and started his culinary career washing potatoes (with an occasional promotion to making sandwiches) in the Blue Haven.

Limerick man David eventually worked under Ross at Chapter One. “What that man taught me. Unbelievable!” He obviously taught David a respect for the country’s artisan producers and the Kinsale academy will showcase their work.
The sea featured in both demo dishes
“There will be a variety of courses, including one day, two day, and five day courses, that will be both for learning and relaxing! Next year, we intend to set up a professional course of a much longer duration. I really appreciate this evening’s turnout.”

Cork County Mayor Alan Coleman and owner Des McGahan also spoke at the well-attended launch, both with great humour and that trend continued when Ross and David took the mike. And indeed, it was a feature throughout the cookery demonstration that the pair undertook in the academy itself.

It was a lovely evening in a magical place. Some beautiful canapes and later there were pizzas from the brick oven and cocktails from the newly opened Cuban Bar. The Cuban Cocktail Lounge has authentic paraphernalia and original objects de art items sourced directly from Cuba. It’s the perfect Rum Shack for Havana Club based Mojitos, Cuba Libras, Daiquiris and more.

A large focus for the Academy will be building on Ballinacurra’s reputation for catering for private groups and corporates. Owners Des and Lisa McGahan will work with them to design a bespoke course to suit their needs and objectives, level of capability, and so forth. It will include a teambuilding element, adding in meeting time or other activities.

Individuals will also be able to book into scheduled courses which will range in duration from a half day upwards. Classes will be kept small to ensure the students receive the best quality and one-to one tutoring possible. The Academy has been purpose built with the students in mind,  8 double workstations where 16 students can work hands-on. There is also an instructors island with the top-of-the-range induction hob for demonstrations.

Ross and David show it's done!


"Ballinacurra House and Kinsale have become synonymous with fabulous food for many years.
The new Gourmet Academy will further strengthen Kinsale’s reputation as the ‘culinary’ capital’. It was one the key factors missing in Kinsale’s bid as ‘Foodie Capital of Ireland’ and we feel it’s the final piece of the jigsaw which will further add to the prestige of the town,” said Des.


Ballinacurra House, in a rural area on the edge of the town, is set within a walled garden with 10 foot-high stone walls, security gates and 40 acres of  woodland and lawns. This elegant country mansion brings back old-world opulence and personal service in a unique and totally private environment. “Our exclusive-use estate allows you the opportunity to share your experiences or special occasion with friends, family or peers in magical ambient surrounds, without compromise.” If you have a corporate event or a family event coming up, why not check it all out here.


Tel: +353 (0)21 4779040


Dingle School
Just about two weeks earlier, I had attended the opening, by Neven Maguire, of the Dingle Cookery School. This is another magnificent facility with a team of excellent chefs in charge of a large range of courses, everything from a half day Catch and Cook course to a four week evening course on Ethnic Cookery. And they also have a couple of Pop-Up Restaurant nights scheduled, including one for Halloween.


See the Autumn/Winter courses at www.dinglecookeryschool.com.

Tel: +353 (0)86 8723521.

Tuesday, January 21, 2014

On Bread and Beer. And Beer in Bread.

Not Bread Alone!
Man does not live by bread alone! Not sure that Arbutus Bread would go along with that. Especially after their latest loaf, a very tasty white bread that is made with, among other things, beer from Eight Degrees Brewing Company in Mitchelstown.

Picked up a loaf in Bradley’s at the weekend. It didn't last long at all. What a crust. Couldn't wait to try it. Just added some Glenilen butter for the first slice. Fantastic. Some homemade gooseberry jam for the second slice. Superb. Ain’t going to tell you about the next slice. Nor the one after that. Experience it for yourself.

Am I the only one thinking that the Kinsale Pale Ale is the best around? Renewed acquaintance with this gem, by Black’s, in Jacque’s last week and thought it was just outstanding. Loved the way the flavours spread over the palate from the first sip and that dry clean lingering finish. Indeed, linger is the word. Took my time sipping, the better to enjoy every single every drop.

The very next day I called in to Bradley’s to get a wee stock of the KPA and here Michael Creedon,helpful as always, introduced me to the latest beer from Black’s, Ireland’s first Black IPA. Another gem that might well confuse you because of the dark colour and chocolate and coffee tones. Very happy with that one, though I must confess I’d have a slight preference for the KPA.

Kinsale have moved up to the popular 500ml size and I'd like to see more brewers follow suit and that includes Franciscan Well. I do like a wheat beer and the Well’s Friar Weisse is a favourite. Up to recently it was available only on draught and in that form I enjoyed a few out in Blairs Inn. Now is it in bottle but only in the 330ml size, same as their Rebel Red. Still, bottle size notwithstanding, it is a very tasty drop - love those refreshing flavours.

Tasting Notes
Kinsale Pale Ale ABV 5% - An exciting fusion of Cascade and Citra hops inspires tropical and citrus flavours that are beautifully balanced with the malty sweetness. The taste dollops a smack of citrus onto the palate – grapefruit and lime – alongside more sweet pineapple and tangerine a decent little malt body fairly creamy, with definite biscuit and cake-dough sweetness and straw overall very well balanced. Clean and crisp citrus bite to finish on, which lingers for a while alongside the sweet tropical fruit notes.  - Alltech Dublin Beer cup bronze medal winner 2013.

New from Blacks of Kinsale, Ireland's first Black IPA! A unique beer that ambushes your senses, it pours dark with a creamy beige head but tastes light and hoppy! Complex hoppy fruity flavours and aromas mixed with roasty bitter chocolate and coffee tones. Low carbonation for a smooth stout like finish. Dressed in black, charged with hops and ready to rock.




Tuesday, October 8, 2013

China teacups return to Kinsale after 80 years!

China teacups return to Kinsale after 80 years!


What better time to bring an exhibition of china teacups to Kinsale than during the Kinsale Gourmet Festival! Known for her colourful, sumptuous paintings of interiors, artist Róisín O'Farrell is introducing a collection of delightful paintings based on her Grandmother's china teacups that will go on exhibit between two venues this Tuesday to Sunday 20th October in the scenic harbour town of Kinsale.
As part of the ever popular foodie weekend in Kinsale 11 -13th October her paintings will be on show in Fishy Fishy Restaurant and at The Gallery Kinsale on Main street.
Speaking of the exhibition celebrity chef & Fishy Fishy proprietor Martin Shanahan said “When The Gallery Kinsale approached us to joint host the exhibition it was an obvious choice as Róisín's teacup paintings are bursting with light and colour, brimming with character, good fun and a bit of devilment; just the kind of atmosphere we enjoy during the gourmet festival!”
Róisín paints bright, vibrantly colorful paintings in textured, buttery oils with a contemporary finish. Her work is influenced by a sense of home, and feature warm, light filled period interiors, tumbled families of rain boots, and quirky china teacups.
The beautiful antique china belonged to Róisín’s grandmother, herself a native of Nohoval near Kinsale.  Like much of O’Farrell’s work the inanimate becomes characterful and in her hands this delicate 1930’s china becomes both contemporary and fun. Róisin’s Grandmother would have been delighted to see her treasured china return to Kinsale even if she may not have treated them in such a contemporary way. Impactful, beautiful and a little vintage, the teacups are set against the lush impasto palette knife backgrounds that have made O'Farrell a favourite. A ‘must see’ at the The Gallery.

Exhibition link

Thursday, September 19, 2013

Margherita! Look what you started.

Bruno’s Mouth-watering Pizzas

Inside Bruno's
In Bruno’s in Kinsale, they make a pizza using Frank Hederman’s smoked mackerel. It is a mouth-watering taste experience.


Probably would not have been recognized in Naples in 1889. At the start of that year, according to food writer Matthew Fort (Eating Up Italy), there were just two pizzas. One was the basic pizza bianca (the crust plus olive oil and a garlic rub), the other the pizza marinara (so called because the sailors could take the ingredients to sea with them).

Then Queen Margherita of Savoy came to visit and they invented the pizza Margherita, “which combines tomato, mozzarella and basil leaves in imitation of the Italian flag in her honour”.
Courgettes like you've never tasted them before; a gem of a starter.
Pizza would never be the same again, as topping after topping was invented and used. Not sure that anywhere else uses the smoked fish, maybe they just haven’t any as good. But, if you are in Kinsale, do drop in to Bruno’s (open from six every evening) and treat yourself.

And you may well keep returning and studying the pizza. You may start at the start as they do both the Marinara and the Margherita and specials keep popping up on their big red board (also on their Facebook page). The mackerel is not the only local produce that Bruno’s use as St Tola Goat Cheese, Jack McCarthy’s Black Pudding and Toonsbridge Mozzarella also appear on the menu.

Aside from the produce, another plus is that the Bruno pizza is done in their own wood fired brick oven, especially imported from Naples. It is complete with paddle which you can see being wielded in the kitchen, viewable as you come in the door.

And another factor is their crust is made from slow rising sourdough. You know the way many pizza edges are hard and usually discarded. Not the case here. I ate every crumb of mine. A little Primitivo and later a little Valpolicella helped!

Not into pizza. Don’t worry. Lots more to choose from, including salad and bruschetta. Perhaps you’d like a fish dish such as Fresh local squid with chill and garlic. Maybe a heap of courgette ribbons.

What was that again? A mound of courgettes ribbons. Yes, indeed, another surprise for your taste buds. Doesn’t sound much, does it. And, even when topped with a bunch of pine nuts, the green and white mix doesn’t look that great.

But take a chance and start eating and soon you’ll know you are enjoying quite a treat. A treat that shows the policy of buying locally and in season and handling the produce well is paying off, not just for Bruno’s Tom and Fiona but for their customers as well. No wonder then that on a gloomy mid-September night, the split level restaurant is full!

Handmade Fresh Ravioli of Organic beetroot and ricotta
 with a lemon and sage butter and rocket and parmesan
It is quite a quirky building, built up the slight slope in the street and finishing as a sharp edge between two streets. That initial triangle is where the kitchen is and then you have two rooms on different levels. The exposed stone walls are whitewashed, ceiling beams are exposed and generous cushions mean you may eat and drink with comfort.

And with some class as well. So now, do go down and try that Hederman pizza. Or of you prefer meat to fish, then maybe the one featuring Jack McCarthy’s black pudding is for you. It will be for me, next time I visit. Margherita! Look what you started.

Fresh local seafood risotto


Wednesday, April 17, 2013

The Black Pig Wine Bar


The Black Pig Wine Bar
If you find yourself sitting on a sheepskin covered bench on a painted concrete floor with a fire blazing in the stove alongside and you are trying to decide which of 80 wines you’ll sample, then you are in the Black Pig, Kinsale’s newest wine bar.

It opened on Lower O’Connell Street just a few weeks back and is operated by Gavin and Siobhan who have considerable experience from their years with the Ely Wine Bar in Dublin. It may be new but make sure to book before you go. We did last Sunday night - and found our name chalked on the wall behind our table – and were glad we did as the place filled up very quickly indeed.

Some were there for the wine, of course, but quite a few took the opportunity to enjoy the food. They have lined up some terrific local producers including The Real Olive Company, Frank Hederman, On the Pig’s Back, Milleens, Gubbeen, Golden Bean Coffees, Gurman’s Teas, Koko Chocolates, Colm O’Regan Organic Farm, Diva Boutique Bakery and Billy Connery Butchers

Many of the wines are available by the glass. In the whites, you’ll see old world favourites like Chablis and Riesling and new world wines like the Mount Difficulty Pinot Gris and the Shaw and Smith M3 Chardonnay from Australia. Chile (Carmenere) and Argentina (Malbec/Bonarda) are available by the glass in the reds; by the bottle you may choose the excellent Domaine de Aphillantes Cotes de Rhone Villages 2007 or, if you really love the other half, dip into the sunken treasures and come up smiling with the Close des Papes, Chateauneuf de Papes 1998 at 149 euro.

I sampled a couple of whites, at the lower end, I hasten to add. One was the organic Weingut Wagner-Stempel, Riesling Trochen, Rheinhessen 2011 and the other was the Domain Raimbault-Pineau Sancerre 2011, each at €7.20 a glass. There was a little discussion, almost an argument at the table, but we both, marginally, preferred the Riesling.

Must say we enjoyed our starters: the marinated Artichoke Hearts and the Toonbridge Buffalo Mozzarella with semi sun-dried tomatoes and fresh basil, both served with a generous basket of baguettes slices.

The mains were also excellent. No real surprises on the Antipasto Board (12.95) but thoroughly enjoyed the mix of Gubbeen salami and chorizo, Serrano Reserva, mature Manchego along with a bowl of olives, a tasty pesto and more artichokes heart. 

CL was also on a winner with the Frank Hederman Beech smoked organic salmon with horseradish sauce and brown bread. Needless to say there was a fair bit of swapping going on as the enjoyable evening in a busy buzzy spot unfolded, the rain and the wind outside forgotten as the fire glowed. With a cobbled terrace to the rear and a small streetside patio, it should be even better in the good weather ahead.