Showing posts with label Stonewell. Show all posts
Showing posts with label Stonewell. Show all posts

Monday, September 18, 2017

Taste Cork Week. Plus! Jazz Extension Added

Taste Cork Week. Plus!

Jazz Extension Added
The perfect cider pour by Rupert of Longueville House

Following last year’s success, Taste Cork Week returns next month. Indeed, it will run for more than a week with an extension that takes it up to the eve of the Jazz Weekend.

At the launch last week, in Nano Nagle Place, the spanking new major attraction right in the heart of the city, Ernest Cantillon of Festival Cork told us to watch out for some of the more informal events: jazz cafes, a distillery visit in a barn, and pop ups in unusual places. 
Ernest Cantillon of Festival Cork

One or more of those pop ups will be in the café in the peaceful gardens of Nano Nagle. Keep an eye on the Taste Cork website here for more details of all events.
.
Victor O'Sullivan (left) of Bluebell
and Tim Mulcahy (Chicken Inn)
Evenings with guest chefs always seem to be popular. One of the highlights from last year was in Isaac’s when Arun Kapil, founder of award-winning spice company Green Saffron, Chef Patron Canice Sharkey along with restaurant co-owners Michael and Catherine Ryan, hosted an exclusive sold-out spice pop-up at the Cork city institution in McCurtain Street.

Holy Smoke are one of the first up this year with an invite “to embark on a unique gourmet journey and experience the best of Irish BBQ cuisine, prepared with the local meat that is cooked in Holy Smoke’s signature barbecue-style, low-n-slow, for four to sixteen hours”. 

Pitmasters John Relihan and Decky Walsh will serve up an exquisite six-course meal on October 17th and will walk you through the secrets and preparation techniques behind each dish while Caroline Hennessy will masterfully guide you through the pairing of each dish, presenting and explaining the corresponding whiskey or craft beer.

Justin Green, and Bertha’s Revenge of course, were at the launch. And Justin has an event lined up at Ballyvolane House. It will kick-off at 12 noon  (October 18th) with a B&T (Bertha & Tonic) and as soon as everyone has arrived, guests will be given a tour of the house, gardens and gin distillery. 

Lunch will be served at 1pm in the dining terrace where guests can meet and chat with the makers over lunch. Stonewell Cider and Eight Degrees Brewing will also be involved and tipples produced by all three makers will be served during lunch.

So there you are, a nice trip to the countryside. As Ernest Cantillon said in his address the event is designed to bring city and county together and indeed both were officially represented on the night.
Lorna Conroy of
Kinsale Bay.

Lord Mayor Tony Fitzgerald pointed to the fact that Cork has been designated as a Healthy City and put that down largely to the good food in the area. He stressed the importance of festivals in drawing visitors and said he was very proud of what Ernest and his colleagues are doing.

Ian Doyle, Deputy County Mayor, rightly congratulated the City Council on the marvellous work that they have done (and are continuing to do) at Nano Nagle Place, “a fantastic venue”. He noted that artisan food and drink are becoming very important and praised the great dedication shown by the producers.

Ernest said there is a great relationship between businesses, such as restaurants and hotels and suppliers. “Cork is well known for the quality of its produce and it is up to us to make sure we use it.”

Shane Clarke, of Nano Nagle Place, gave us a brief rundown of the life of Nano Nagle and of the current project and said there had been some 250 years of education on the site, an element they intend to take forward. And he too mentioned their lovely cafe and is looking forward to the pop-ups during the festival. The Nano Nagle has just recently opened and is well worth a visit. Details here

As is usual with Taste Cork, there were quite a few producers in Nano Nagle: Cider from Stonewell and Longueville, spirits from Bertha’s Revenge, Kinsale and St Patrick’s, Kinsale Bay and the Fish Deli (great to meet up again with Monica and Peter), Bluebell Falls, Hassett’s, On the Pigs Back, and Ballymaloe Relish. And the Old Butter Roads Food Trail had a lovely tasting plate. Well done to all for turning up and adding to the occasion.


Thursday, April 20, 2017

Fenn’s Quay's Special


Fenn’s Quay's Special
Cod
From breakfast ’til late at night Fenn’s Quay will feed you, and feed you well. Lots of menus here, including a set lunch and an Early Bird. That Early Bird is, unusually, available on Saturdays up to 6.30.

It is good value and has quite a few dishes from the A La Carte. As it happened, it was the A La Carte that we concentrated on last weekend. We noticed some dishes that are almost fixtures here, such as the O’Mahony's Feather-blade and the same O'Mahony’s Collar of Bacon.
Beetroot cured salmon
But there is no shortage of variety in Fenn’s Quay, once you factor in a packed specials board. And, conveniently, they also include a written list of the specials as well as the traditional blackboard.

We tend to make good use of the specials and we did so here as well, though neither of the starters featured on the board.

CL choose Cork Dry Gin and Beetroot cured salmon with buttermilk dillisk and cucumber pickle (€10.00), a very well judged combination, very tasty indeed. 

Braised lentils and beef tongue with pickled quail egg
I was delighted with my Braised lentils and beef tongue with pickled quail egg (€10.00). The broth or jus - I used some of their well-made bread to mop it up - was full of the flavours from the tongue and the lentils and the quail was the first of my Easter eggs. Happy out!

We had been tempted by one of special starters, a Fish Platter with O’Connell’s smoked salmon, smoked mackerel, fish croquette and beer battered cod.
Dessert

We would though have O’Connell's cod on the double as we agreed on the mains, the Fish of the Day special (19.00). Details are: Cod, spinach, cod skin and cod purée, served with roasted cauliflower florets and peas. All added up to an exquisite dish, the fish as fresh as could be and cooked perfectly and that cauliflower was excellent. 

The dessert special was another winner: Bewley's Pannacotta with dark chocolate and brandy mousse (€6.50); had an idea this was going to be delicious (and it was!) and so we left the popular Mimi’s Cork Dry Gin and Tonic Dessert behind!

They have a short but well judged list of wines here, some available by the glass and most, if not all, by the carafe and bottle. And also they had a couple of specials on the board. Unusually, they also have a list of craft beers, Blacks and Mountain Man among them, but I went for a regular favourite the Stonewell Medium Cry Cider (€6.50). Food and presentation was top notch, service too and so it was a happy if overdue return to No. 5 Fenn’s Quay. Very Highly Recommended.

Thursday, December 1, 2016

Stonewell Cider Cheers! Win yourself a hamper.

Stonewell Cider Cheers!
Win yourself a hamper.

Stonewell Irish Craft Cider have enjoyed  “an astonishing year” and are spreading the cheer on Social Media. 

In 2016, the Nohoval (Cork) cidery were crowned the Supreme Champion at the National Irish Food Awards (Blas na hEireann) and also won accolades at international events. “None of which would have been possible without the support and encouragement from you, our customers."

So, for Christmas, they are running a competition on all their social media. It starts today 1st December and the winner will be announced on 15th December. The prize is a Stonewell Christmas hamper containing a selection of Stonewell Cider products along with produce from local businesses such as Hassett's Bakery and Carrigaline Farmhouse Cheese.

It is easy to enter. Simply ‘like’ the Stonewell Facebook page and post a photograph of a Stonewell Cider (drinking, cooking, wrapping presents etc) using #stonewellchristmas on Facebook, Instagram or Twitter. Good luck!

And, speaking of cooking, watch out for the Cinnamon Apple Cake video which will be up on the 5th December.

Twitter: @stonewellcider
Facebook: /Stonewellcider



Monday, October 10, 2016

Dingle Diary. Blas and the Festival

Dingle Diary. Blas and the Festival
The Supreme Champion
Massive crowds attended the Dingle Food Festival (1st and 2nd ofOctober) but it was much quieter in the town when I arrived on the previous Thursday morning, just one of the dozens of judges gathering in the Skellig Dingle for the Blas 2016 judging. A record 2,500 products were entered and these had been whittled down to manageable numbers. 

Still there was a lot of tasting to do - from about 11.30 until around 8.30 pm in my case. We finished up in Dick Mack’s pub in Green Street for the alcohol tastings. The pub is well worth a visit in its own right, just to see the huge whiskey selection alone!

One of Dingle's little cafes
Then it was down to O’Flaherty’s Pub for a proper drink and a proper bite. There was a great buzz here, particularly when the music started. Dingle Gin and Tom Crean lager was flying but I delayed turning to those until myself and my new buddy Johnny had cleaned out the Beal Bán from the West Kerry Brewery!
On the Taste Trail



The next day, Friday, was more or less at leisure and we did a trip around the peninsula (post to follow). That evening though, the Blas judges assembled in the Oceanworld Aquarium where candles lit the scene as the various fish, the shark and the turtle swam around and we gathered for more Dingle Gin and more Tom Crean and, yes, fish and chips!
A Gold winner. For a full list of winners,
please click here
And then Blas chairman and founder Artie Clifford introduced local adventurer Mike O’Shea who gave us an illustrated talk on his life, concentrating mainly on last year’s trip to South Georgia to retrace part of Tom Crean’s footsteps. Very interesting indeed, even the penguins behind seemed to stay still, though there were some strange noises off stage! Check out more of Mike’s amazing adventures here.  

Saturday was the first full day of the Dingle Food Festival and the town was transformed as thousands of visitors arrived, sauntering through the closed streets to sample the food and drink on offer at every step. A huge market covered a few of the streets and then there was the Taste Trail with close to 80 offerings, some very inventive bites indeed.  Besides there were craft workshops, demonstrations by top chefs, a farmers forum, special lunches and dinners and so much more, even a visit to the distillery for us.
Pesto winners: Gold (left) and Bronze
Time too for the Blas judges to visit the producers and see the products (now in their packaging). It was an anxious time for the Blas entrants as the awards were announced throughout the day. I had a lot of sympathy for the entrants in Spirits and Liqueurs, Beers, Ales, Lagers, Stouts and Cider as these were last on the list, scheduled for 5.00pm. A long wait!

At least they could relax on the Sunday as Blas had been put to bed for another year and the sun shone as the Food Festival, again mightily well supported, continued for another day. Well done Dingle! Again.
Lots of talk about this Gold winner!
For the full list of award winners, click here
Sampling at the street market
See also: Visit to the Dingle Distillery
Driving the Dingle peninsula

Monday, October 3, 2016

STONEWELL RÓS CIDER IS CROWNED SUPREME CHAMPION

STONEWELL RÓS CIDER IS CROWNED SUPREME CHAMPION IN A GREAT YEAR FOR CIDERS AT THE 2016 BLAS NA hEIREANN IRISH FOOD AWARDS
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Cider Crown for Stonewell's Geraldine.

Ciders win big at this year’s Awards…
Stonewell Rós Cider from Cork has beaten off stiff competition from food and drink producers all over the island of Ireland to be awarded the coveted Supreme Champion title of the 2016 Blas na hEireann, the Irish Food Awards, sponsored by Bord Bia.
Geraldine Emerson from Stonewell Cider said “We use all natural ingredients. The Rós cider has a very pure, clean taste. This award is great because it is recognition for all the work that goes into making it. We’re delighted.”
Ciders also made it to the top of the pile in the Best Artisan Category, proudly supported by Bord Bia. In a first for Blas na hEireann there was a tie for the prize which was won jointly by Tempted? Elderflower Cider and MacIvors Plum and Ginger Cider.
Tempted? cider is made by Davy and Janet Uprichard near Lisburn. MacIvors cider is made by the MacNeice family in Armagh.
“Ciders have done really well this year. We have had to expand the number of categories in this area. With the growth of the cider sector on the island, the producers are reacting to customer demand by developing new flavour combinations such Stonewell which is made with rhubarb juice. It’s a stunning drink” said Awards Chairperson, Artie Clifford.
“This has been such a strong year for so many of our producers. The bar gets raised year on year pushing the producers react accordingly and to constantly improve their offerings. This can only mean that the quality of Irish food and drink is world-class.”
Other key award winners included:
Best New Product which was won by The Purple Pantry for Teeling Small Batch and Ginger Marmalade. Best Start-Up was Dublin City Gin.  Best Seafood Innovation went to Kilmore Quay in Wexford for their Breaded Haddock Goujons.
The Best UCC Packaging Innovation Award went to Cracked Black Pepper Beef Bites made by the Monaghan-based company, Rucksnacks. Best Packaging Design, also sponsored by UCC, went to Amodeo Salad Dressing by Tuscany Bistro from Annacotty in Limerick. Rogha na Gaeltachta, proudly supported by Udarás na Gaeltachta went to Folláin Preserves, Cork.
Chef’s Larder awards were given to Cavanagh Free Range Eggs, Co. Fermanagh, Fancy Fungi Mushrooms from Wexford for their Umami Paste, Dexter Beef Dripping from Killenure Dexter in Tipperary, Shellfish Pearls from IASC, Cork and Bog Oak Bitters, also from Cork.
Best in Farmers Market Awards included Antrim; North Coast Smokehouse, Armagh; Burren Balsamics for their Armagh Bramley Apple Infused Balsamic Vinegar, Cavan; Ciste Milis for their Raspberry Bakewell, Clare; Anam Coffee for their Burren Seasonal Espresso Blend, Cork; Freebirds Bakery for their Raspberry Brownie, Donegal;  Bidlims Moods for their Mint Jelly, Dublin; Hawthorn Lane Piccalilli, Galway; Mocha Beans, Kerry; Pauline’s Pantry, Kildare;  Gibney's Garden Preserves, Kilkenny;  Cakeface Pastry, Laois;  Jenny's Little Kitchen, Limerick; The Green Apron, Louth;  Daisy’s Pantry, Mayo; Clew Bay Cookies, Meath; Tullyard Farm, Offaly; Wild Irish Foragers, Tipperary ; Ayle Foods, Waterford; Pure Food Company, Westmeath; An Olivia Chocolate, Wexford; Wild About,  and Wicklow for Daisy Cottage Farm.
Best in County Awards were given to Antrim; Tempted? Elderflower Cider,  Armagh; Mac Ivors Plum and Ginger Cider, Carlow; The Village Dairy for their The Village Dairy Fresh Jersey Milk, Cavan; Lakelands Dairy for their Tesco Salted Caramel Ice-cream, Clare; Carrygerry House for their Creamy Seafood Chowder, Cork; Stonewell for their Stonewell Ros Cider, Derry; Morelli’s Frozen Yoghurt with Cherry, Donegal; Green Pastures for their Low Fat Creme Fraiche , Down; Clandeboye Estate Greek Style Yoghurt, Dublin; Dublin City Gin, Fermanagh; Erin Grove preserves for their Sour Cherry and Cracked Black Pepper Fruits for Cheese, Galway; Kylemore Abbey, Kerry; Quinlan’s, Kildare; Rye River Brewing, Kilkenny; Mileeven Fine Foods, Laois; Abbey Farm Foods, Limerick; The Green Apron, Longford; Goodness Grains, Louth ;Hilton Foods, Mayo; Carr and Sons, Meath; What’s for Pudding, Monaghan; IGWT, Offaly; Wild Irish Foragers, Roscommon; Gilligan Meats, Sligo; Aurivo, Tipperary; Ayle Foods, Tyrone; Quinn’s Homemade Gelato, Waterford; Pure Food Company, Westmeath; An Olivia Chocolate, Wexford; Irish Country Meats and Wicklow for Gino’s Italian ice-cream.
The winners were announced at an event during the annual Dingle Food Festival on Saturday 1st October, 2016. More than 2500 products were entered in a total of 120 categories. Finalist judging took place at the Dingle Skellig Hotel on Thursday 29th September, 2016. Preliminary judging took place at UCC. Baking was judged at the Baking Academy of Ireland, Dublin.
The Blas na hEireann awards are the biggest blind tasting of produce in the country. The criteria on which the product is judged as well as the judging system itself, which was developed by Blas na hEireann with the Food Sciences Department of UCC, are now recognised as an international industry standard.
PRESS RELEASE

Monday, June 13, 2016

LANDMARK FRENCH DEAL FOR CRAFT IRISH CIDER PRODUCER STONEWELL

LANDMARK FRENCH DEAL FOR CRAFT IRISH CIDER PRODUCER STONEWELL
Daniel Emerson (right) of Finnbarra Cider/Nohoval Drinks Company
 and Arthur Lenormand, Marketing Director of House of Beer (France)
·         Cork’s Nohoval Drinks Company secures 5 year contract for supply ofFinnbarra Irish Craft Cider to ‘House of Beer’ (France)
·         Finnbarra Irish Craft Cider (aka Stonewell Cider) to be distributed and sold nationwide across France.
·         Order for first 3 years alone equivalent to the entire 2015 output of Finnbarra/Stonewell Cider.
·         House of Beer identifies Finnbarra Irish Craft Cider’s 100% pure apple juice composition as key factor for selection as it targets market dominated by mass-produced cider brands.


Nohoval, County Cork, Ireland & Boulogne Billancourt, Paris, France –: Carlsberg subsidiary, House of Beer (France) and the Nohoval Drinks Company (owned and run by husband and wife team, Daniel and Geraldine Emerson, since 2010), have agreed a five year contract for the supply of Nohoval Drinks’ premium Finnbarra Dry Irish Craft Cider to France. House of Beer, which specialises in premium international, craft and world beers, will sell and distributeFinnbarra Cider (known as Stonewell Cider in Ireland) nationally in France. The total volume ordered by House of Beer in the first three years of the deal alone equates to the entire 2015 output ofFinnbarra by the West Cork-based, family business. Finnbarra Dry Irish Craft Cider will be sold across France in both bottle and draught formats. 

House of Beer has identified a growing demand for natural craft cider in a market currently dominated by mass-produced cider brands. The Emerson’s Finnbarra Dry Irish Craft Cider is made from 100% pure apple juice. The result is both an improved taste profile and a healthier drink that is lower in calories, devoid of any sugar or preservatives and both coeliac and vegan friendly.
Finnbarra Irish Craft Cider will be distributed nationally in France to both on and off-trade outlets by House of Beer across the company’s eight operational regions. In the early phase of the five year contract, demand for Finnbarra Irish Craft Cider is expected to come from the core summer holiday market and also the many Irish-themed on-trade premises throughout France. Demand is expected to broaden beyond these core markets over time.

Finnbarra Irish Craft Cider becomes the first cider to be added to the House of Beer portfolio which includes premium beer brands such as Amarcord (Italy), La Bête (French), Brooklyn (US), Guinness Project Beers (Ireland), Kilkenny (Ireland), Mythos (Greece), Moussy (Switzerland), Poretti (Italy), San Miguel (Spain), Smithwicks (Ireland), Staropramen (Czech Republic) and Tuborg (Denmark).

Commenting on the announcement Arthur Lenormand, House of Beer’s Marketing Director said:
“The French market is cornered between Brittany farmhouse and overseas industrial ciders.  As with the micro beer sector, wherein lies our established expertise, we are convinced that there is a latent demand amongst French consumers for a new taste experience which will change their patterns of consumption. As a result we are delighted to be able to introduce Finnbarra to them. To enlighten and delight the French consumer with a different style of cider is an exciting challenge and we’re aiming to achieve that with a product of outstanding quality”

The contract is the largest to date for the Nohoval Drinks Company, which was founded by Daniel and Geraldine Emerson at their Nohoval home in West-Cork in 2010. Commenting on the contract, Daniel Emerson said: “This is a landmark deal for us on several levels. A large five year contract for a six year old company allows us to plan our business with greater confidence. That this contract is for a market of 63 million people and with a subsidiary of Carlsberg is a significant endorsement of both our business and our cider.”

Press release

Monday, May 23, 2016

Irish Craft Cider. A Litfest16 Event

Irish Craft Cider
A Litfest16 Event
Pete Brown, author of the World’s Best Cider, said the Irish craft cider scene is one of the most exciting right now. The ciders have “high juice content” and the makers “love their apples”. One of the most exciting yes, despite rankling under a very unfair tax regime that would seem to be designed to stifle innovation rather than encourage it.

Take Longueville House Cider Mór as an example. Because producer William O’Callaghan has added a wee spoon of brandy to his basic cider, the tax on Mór is five times the normal. Leslie Williams has raised the general issue many times, saying the current rebate system, which is very good for craft beer makes, is unfair on cider makers. The producers of an excellent wholly Irish product are being punished.

Leslie
So that's the sour notes out of the way. The rest of this panel discussion, the opening one in the Drinks Theatre at this year’s Ballymaloe Litfest, was focussed on five delicious ciders, five quite different examples, none of which would have been available just a few short years ago.

Pete Brown was joined on the panel by Leslie and by Caroline Hennessy, author of Slainte. 

They and the audience were welcomed to the “tractor shed” by Ballymaloe’s Colm McCan as we gathered to hail cider, the drink of the common people for perhaps 2,000 years, according to Pete.

Pete
Producer Simon Tyrrell introduced his Craigies 2013 Dalliance. Simon, well known for his wine background, says with Dalliance “we try to express the vinous side of cider”. He mentioned the terroir (Cappoquin Estate, sandstone). The apple blend is fifty fifty between Ekstar and Falstaff, both eating apples, and it spends 15 months on its lees.

Bright fresh fruit with extra creaminess here and you’ll note some cloudiness from the yeasts. Pete Brown said Dalliance proves you can make cider out of eating apples. And this is a good one.

“We use no chemicals at any point” said Rod Calder-Potts as he introduced his organic Highbank Proper Cider 2014. “We encourage microbial activity to counter any malign organisms...Cider makes itself..no sulphites...we put it in a barrell..local yeasts do the rest.”

This was bottled just last week by Con Traas, is 100 per cent apple and naturally dry. Pete loved the contrast between the first two ciders and confessed to being obsessed by yeast, at least with how the yeast converts sugar to alcohol! Leslie reminded us that, compared to beer makers, cider makers get just one chance per year.


And now Leslie introduced yet another type of Irish cider, Cockagee from County Meath. He did mention that there was “devilment” in the name but didn't go into the details. It is keeved, a process common in Brittany and Normandy and explained here on the Cockagee website.
Caroline
Pete said you can only shake your head with wonder that a process from the 14th or 15th century can still produce a “beautiful natural cider. In a blind tasting, I would class this as Breton and it would be a perfect match with crepes”. Caroline agreed but their hints for crepes went unheeded!

William O’Callaghan, as he introduced his Longueville Mór, disclosed that the first apples in their orchard, planted 25 years ago, were intended for apple brandy rather than cider and that their micro-distillery was the first such in ireland. William, a chef who trained in Normandy, started the move to cider there about two years ago.

The Mór is their regular cider with a drop of apple brandy that “gives it a nice little kick”. It fermented naturally with local yeasts and produced with no sulphite. It went down very well indeed and William is proud of it, quite rightly, “but that tax is a pain!”.  Caroline asked him what food would pair with it. On its own or maybe with cheese was the answer. I had it a week or two ago at a cider evening in Electric with fish and chips. Caroline herself was thinking Lemon tart!
The Ballymaloe five. Dead men.
We finished with the limited edition (6,000 bottles) Stonewell Tawny 2014. Daniel Emerson told us all about it: “it is a chapitalised dry hop cider..the natural sugar is supplemented with additional sugar and this raises the ABV… minimum aging is 12 months and there is an extraordinary range of flavours over the 12 months”. Lots of tasting, no doubt!

At the end of the process, the cider is “very sweet, like an apple ice-cider”. They decided to counteract this by passing it through Eldorado dry hops. The result was very good and the Tawny has “proved remarkably successful.” And we could all see why. Pete was delighted with it saying it reminded him of a Canadian Ice Cider, “beautiful’.

Overall, it was a great reminder of how far Irish Cider has come in a few years. Perhaps next a tasting of these five might be arranged for the Dail bar and a few home truths delivered at the same time, in the nicest possible way of course!

See also: Hops and Glory. Seven IPAs before breakfast. Only at LITFEST16
Irish Atmospherics at John Wilson Tasting. Mediterranean Island Wines in Spotlight. LITFEST16

Thursday, April 7, 2016

O'Briens 40 years in Bunnyconnellan. Good View. Good Food. Mornings To Inspire.

O'Briens 40 years in Bunnyconnellan.
Good View. Good Food. Mornings To Inspire.
The view, to the left.
When Paul O’Brien opens up Bunnyconnellan, early every morning, he looks out over the ocean and counts his blessings. That view on a sunny morning inspires positivity and it’s not too shabby on a poor day either.


The O’Brien family are celebrating forty years at the iconic Cork venue. In 1976, Paul’s parents, Paddy (who passed in 2010) and Sheila, took over the premises from Neill (known to all as Jock) and Mary Porteous, the only other family to have run Bunnys as a bar and restaurant.  

“Amazing people come in here and recount their childhood memories, “ said Paul. The Crosshaven area in general was, in the 50s and 60s, a summer resort area for many city people. A few years back, I attended a 60th party there for a man long resident in the USA but he had such happy memories of Myrtleville that he insisted on marking his big birthday with a party in Bunnys.

Paul told me that this photo was taken outside Bunnys in 1996. 
"From left to right, my Dad, Paddy O'Brien (who passed in 2010),
 my Mum Sheila, my brother Eamonn who runs the very successful
  'Paddy's Bar' in Hamburg Germany, myself & last but not least my wife Julie."
“Some great characters have been in and out of here. And they keep coming, men like Donie Bermingham from Carrigaline; he claims to be our longest-serving customer!”


Aside from the smashing views - you can see the mouth of Cork Harbour as well, see the big cruise liners and the large Brittany Ferries Pont Aven come and go, see Roche’s Point across the way - Bunny’s has always been known for its good food. And that strand of the story continues too. “There is a great little team here,” enthuses Paul. “It is headed up by Head Chef Chris O’Sullivan and Pastry Chef Bobbie O’Donovan, but they are all great.”

I put it to Paul that because they are on the coast that Fish ‘n Chips is always on the menu. It is. But they did take it off once and put it on the specials. There were “ructions” and it was quickly restored to its rightful permanent spot! “We can’t please everyone but we do listen to the bad things as well as the good!”  
The starters
“Fish is plentiful and varied here. Only last week, we had specials of black sole and brill for example. Could be something different next week. Another big seller for us is roast duck, supplied by Silver Hill.”

Specials are an “essential” part of the menus here, though for events like Sunday lunch, you'll find more traditional dishes as part of the offering. There is also a Kids Menu, with half portions of the adult menu available.

Did you have a good Easter? I asked. “We had a fantastic Easter, the whole period back to St Patrick’s Day, all good despite the iffy weather. Indeed, last winter was the wettest and windiest in years, yet we had a very good winter in the restaurant.”
The Cod
 So 2016 is shaping up well. And, believe it or not, the barbecues have started here already, kicking off on the first weekend of April. There are lots of industries in the general area and they tend to use the facility.


And, with a full bar, there is no shortage of beers to go with the meals, indoors or out. Craft beers are already featured, plus the local Stonewell cider. More craft beers are soon to appear and there are local spirits too - I spotted the Dingle gin. And if you fancy a cocktail? Well, they have a list for you. They tend to be more popular at or approaching the weekend.

Dinner service brings a hard night’s work to a close but Paul is back early in the morning, checking out that fantastic view. And, down on the beach, he spots a group of people that he admires: the Myrtleville swimmers. “Rain, hail or snow, there are about twenty out there every morning, some with wet-suits, some without”. People make the world go round just as the O'Brien's make Bunny’s an enjoyable place to come to, every day of the week. Every week of the year. For forty years!


Ham Hock
We enjoyed that view (though not the early morning one!) when we called for lunch. That Specials Board came in for scrutiny and our two mains came from that source. The starters are on the regular menu and I must say my Poached Pear and Blue Cheese Tart topped with walnuts was a delicious opener. And there were compliments too from CL as she tucked into her Goats Cheese, pineapple and walnut salad.


Our mains, served with a side of well cooked vegetables, were really special. Baked fillet of Cod with a pesto crumb and a saffron and chardonnay sauce was CL’s choice and I didn't hear a word from her until it was finished. My Oven-baked Ham Hock, with a creamy parsley sauce, was full of great flavour and outstanding overall, and kept me quiet! No room for dessert after the two courses! Sorry Bobbie - next time!
Local drinks: Black's Kinsale ale & Stonewell cider. Cheers!
BUNNYCONNELLAN BAR & RESTAURANT,
Myrtleville, Co. Cork.
Tel: +353 (0)21 483 1213
E: info@bunnyconnellan.ie
Twitter: @Bunnyconnellan 


Sunday, February 28, 2016

Cornstore Cork. Tropical On A Cold Night!

Cornstore Cork. 
Tropical On A Cold Night!
Golden tasty wings with super dip
Sitting in Cork Cornstore on a cold February night and wondering if the mango was among the fruits sold here in the market in the heyday of the Coal Quay. I doubt it. But the mango featured in the €28.00 set menu during the past week, both in my main course and in the dessert.

It might have been cold outside but there was a warm welcome inside and, as there always is, time for a smile and a little exchange. And there is always a buzz here too, maybe not so much this Tuesday night, though a couple of big groups - they do big groups well here - did keep it up!
Salmon Teriyaki and an unheralded bowl of Mango Salsa!
But back to my mango. My main course choice was Baked Salmon Teriyaki with steamed rice and wok fried vegetables. No mention of mango here but one of the highlights was a little dish of mango salsa which really added an extra dimension. All perfectly cooked otherwise, the salmon, the rice and I loved the crunch of the veg from the wok.

I had started with quite a large one! And quite a nice one too: their spicy chicken wings with a superb Cashel blue cheese dip and celery. The golden wings were a delight to dispatch. Must have been about seven of them on the plate. Massive! Took my time with them, washing them down with generous sips of Stonewell Cider - they have a decent selection of craft beer here too, not to mention whiskey galore and pages of cocktails!


And then time for the dessert. You have a choice of four on this menu and I picked the Mango Cheesecake with mango and passionfruit sorbet. The cheesecake itself was fine but that sorbet was the star as far as I was concerned!


You can check out all the menus here, including set, A La Carte, lunch and so on.
CL's Thai Green Curry.

Cornstore
Cornmarket Street, Cork
021-4274777
Twitter: @cornstore_cork