Amuse Bouche

I went over to the freezer and did something I almost never do - I poured myself a drink: cold viscous vodka. I filled a glass and drank it quickly; it burned all the way down my throat and into my belly. Then I poured myself another.

My head swam and I leaned against the kitchen table for support. I was keeping an eye out, I suppose, for Lena. She’d disappeared again…

from Into the Water by Paula Hawkins (2017). Highly Recommended.

Good Day Deli. Good Food Daily

Good Day Deli

Good Food Daily

Pic by Good Day Deli

Kai Moana is one of the exotic names that pops up on the menu at Good Day Deli in the gardens of Nano Nagle Place in Cork City. Those of you who have visited the South Pacific, especially New Zealand and the “neighbouring” islands, will not find them strange at all and know that Kai Moana is the Maori for seafood.

Perhaps the most important two words you’ll read are Mana Tiaki. It is the motto for this lovely new daytime restaurant. “In the Cook Islands, the core value of Mana Tiaki is guardianship of heritage and the environment for future generations. Mana Tiaki is a beautiful value to live by and is at the core of Good Day Deli.”

So sustainability is the guideline for the crew here, fronted by owners Clare Condon and New Zealander Kristin Makirere and Head Chef Charlotte Murphy, from the food sourcing right down to the paper napkins. 

Importantly that food is delicious; the word has already spread and the place was packed when we visited about 12.30pm last Friday. Don't just look in through the glass and say “we’ll never get a table”. Open the door and soon enough you’ll be seated. You may reserve a table earlier in the week (Tuesday to Thursday).

The afternoon menu kicks in at 12.30. After a few minutes delay we were seated and studying the list. There was a hot seasonal soup (chilli and coriander in this case), a Tart of the Day, a Vibrant Vegan dish, and a Halloumi Citrus Salad. Sides galore: honey, nut dukkah, tapenade, hummus, paprika fries and more.

We had spotted a hake dish on their facebook page and were hoping it was still on. It was and CL picked that one: Kai Moana Fish Tacos, lightly battered Irish Hake on Blanco Nino Corn Tortillas with raw slaw, pickle plus lemon coriander mayo and fries. That fish was fresh and delicious, a lovely dish for €15.00.

I also hit the jackpot with the GDD Curry Bowl (€14.00). Crown Prince Squash + Chickpea Coconut Curry Bowl, with Basmati rice, yogurt and toasted coconut is the full description. Probably the best curry I've ever tasted is mine. Just perfect.

Service here, even with the small queue at the door, is excellent. No pressure, just smiles and all the info you want.

One of their aims is to “elevate local producers”. They feature quite a list on the menu including (it will change seasonally) well-known cheesemakers such as Ardsallagh, Hegarty’s and Toonsbridge, farms like Kilbrack, Horizon and Richard’s, also Green Space, Frank Hederman, Ballycotton Seafood, and Organic for Us (milk). Quite an impressive list and that’s only half of it. Oh yes, the Blanco Nino Corn Tortillas with the hake are made in Clonmel.

The café, bright and airy with some outside tables, has one of the best situations on the city, in the middle of the peaceful well-kept gardens of the Nano Nagle Place, fast becoming one of the city centre’s top attractions. While at the café, I took the opportunity to visit the buildings and you may read about it here. No doubt as the season goes on, both Nano Nagle and Good Day Deli will get busier.

Good Day Deli

Nano Nagle Place

Douglas Street

Cork

(021) 432 2107

clare@gooddaydeli.ie

A Couple of Recommended Reds to Consider!

Thierry Germain Saumur-Champigny (AC) 2015, 13%, €26.45 Bradley’s Cork, Le Caveau,

Chateau de Saumur

Saumur, on the Loire in Western France, is a great town to visit. Highlights include the medieval fort (Chateau de Saumur), the underground Musée du Champignons, plus wine tours and tastings. Saumur-Champigny is a red wine appellation for the two named places and six neighbouring villages. The wines are made, almost exclusively, from Cabernet Franc.

Germain is biodynamic and produces Cabernet Franc with purity, finesse and drinkability, wines that feature “generous and ripe darker fruit flavours”. His cellars are in “tuffeau” caves below the winery. Tuffeau is the soft local limestone and you see it in many buildings in the area.

Le Revue des Vins des France gave the domaine its coveted Three Star designation and later made him Winegrower of the Year in 2011.

Colour is a mid to dark ruby. There are fruity aromas, ripe berry mainly, floral notes too. Fruit flavours follow through to the palate, amazingly generous for such a young wine; freshness and purity too plus an excellent finish. Very Highly Recommended.

It is made from the fruit of vines with an average age fo 25 years and harvested to preserve aroma and freshness. It is raised for 3 to 4 months in a combination of stainless steel and foudres (large wooden vats). A good partner with a variety of dishes. Thierry himself recommends ballotine of chicken with cracked black pepper.

Aplanta Alentejano (IG) 2015, 14%, €13.95 Bradley’s Cork

I like this mid to dark ruby Portuguese wine with its dark fruit aromas. Palate has that fruit, cherry prominent, spice too, a hint of vanilla, soft tannins. It is quite plush but good acidity makes for excellent balance. A well made everyday wine that won't be out of place at the weekend! Like many wines from Portugal it over delivers at the price. Quite a lot of character in this refreshing glass and Highly Recommended.

As you might expect it is a blend, produced by Obrigado with grapes from a community vineyard. It is 70% Aragonez (Tempranillo) and 30% Alicante (Garnacha). They recommend pairing it with grilled meat (burgers, steaks), charcuterie and “sharp” cheeses!

Taste of the Week. Wild Irish Hot Crabapple Pot

Taste of the Week

Wild Irish Hot Crabapple Pot

This versatile Crabapple jelly with a Chilli kick is brought to you by the Wild Irish Foragers & Preservers  from Millhouse Farm in County Offaly. Our Taste of the Week is just one of a series of their marvellous products. 

This is delicious with lamb, pork and cold meats. You may add it to sauces or enjoy it with ice-cream. Put it on your pancakes as a spread.

I did try it with lamb and it worked a treat. Cheese is not mentioned on the jar but it did go very well with St Tola’s Goats Ash Roll, even better with the original Gubbeen.

Stockists

Wild Irish Foragers & Preservers

Millhouse Farm

Clonlisk

Shinrone

Birr

Co. Offaly

085 - 7476761

Back to the Mother. Umi Falafel.

Umi Falafel. Back to the Mother.

pic by Umi

Umi Falafel is a relatively new restaurant in Academy Street (Cork). One of the first things you notice is a large mural of a matronly lady from the Levant, the mother (the umi in the restaurant title). We were there for lunch after all the meat of the week-long Burger Festival. And we certainly got the change we wanted and all for a very reasonable price.

There is a warm greeting as you enter and you are asked if you are eating in or if you want take-away. We were eating in and so took our menus to the table, read them over once or twice, and went back to the counter to order and to pay.

The Lebanese and the Palestinian are the two main Falafels here; there are other choices, including a Falafel Your Way. Here too you’ll find a Mezze menu, also salads and bites. Quite a choice. We hadn't been here before so when we spotted the All Day Umi Plate for Two we thought it would be a good introduction and ordered it.

It consists of 8 falafels, a salad of your choice (Fatoush in our case), hummus, 2 spinach rolls and 4 stuffed vine leaves. Lots of healthy eating in that lot, excellent flavours and textures.

That crunch colourful Fatoush salad is a Lebanese favourite: tomatoes, peppers, cucumber, parsley, dry mint, rocket, scallion on a bed of lettuce with lemon juice and olive oil topped with toasted bread and pomegranate molasses. It is just one of a large selection here that also includes Tabouleh, Quinoa, Couscous and Lentil versions.

Not too sure what a Falafel is? Well, they are wholesome, golden-brown croquettes that are slightly crunchy on the outside and soft and moist from the inside. This is the Umi method: “We first soak the fresh chickpeas in water for 24 hours; we then combine up to 15 different ingredients such as onions, garlic, parsley, coriander and our special Umi spices such as cumin, crushed chillies, cloves, cinnamon and more. The recipe is 100% vegetarian and high in protein.”

Fatoush

In addition to our eight Falafels, we enjoyed four stuffed Vine Leaves and two Filo Pastries packed with spinach. There was also a lovely bowl of excellent hummus and four pieces of freshly baked bread into which you could stuff as much as you like. All, including the bread, was very tasty indeed. The bill came to €14.50, for the two! Amazing value.

We settled for water on the day but there is a choice of drinks as well, freshly squeezed juices, including a Jazar Surprise (carrot, apple and ginger), coffees and teas and soft drinks too. Well worth a try!

Umi Falafel  

11/12 Academy Street, Cork

Phone: 021 4274466 

E-mail: info@umifalafel.ie

Open 7 days a week12.00 to 21.00

Also in Dublin (x2) and Belfast

Amuse Bouche

The discussions were soon focussed on launching Macron’s own movement….

In November, the team brainstormed possible names for their organisation attended by communications and marketing expert Adrien Taquet, who had also come on board. As the hours ticked by, they drank whiskey and tossed around ideas in an another intense but good-humoured session. Later on, Taquet…. had a flash of inspiration: En Marche.

from The French Exception Emmanuel Macron by Adam Plowright (2017). Highly Recommended.

Friday Fuar Fliuch! Here’s the Fix! Bubbles. Burgers. Beers.

Friday Fuar Fliuch! Here’s the Fix! 

Bubbles. Burgers. Beers.

For burger lovers, Coqbull Cork seemed to be the place on Friday evening last. It was jammers, a great buzz, a lively racket really, music in there somewhere (I heard the odd thud, thud). 

They come in the front door. They come in the back door. And somehow they all get seated. 

No doubt, Friday is a busy evening here anyhow but the attendance and the atmosphere was enhanced by the Burger Festival (Jan 22nd to 28th). There was even a guy trying to demolish the six-burger record set earlier that day by Bandon man Colin Minihane who “who demolished 6 burgers, fries & a Coqshake in 10.32 mins yes that’s 10.32”.

One would be enough for me thanks! Coqbull provide the full experience here. You can have starters, desserts, craft beers (including their own lager), cocktails (or coqtails) and choose from a list of top gins.

Our starters were their tasty cool Nachos (with shredded beef added) and the Coqbull Wings with their Blas gold award winning Sticky Asian sauce, a delicious combination. We avoided the Hot Coq sauce though, too hot for chickens they said.

Sipping away at a glass of their lager (CL) and a can of the Metalman Wheat beer, we moved on to the main event. My choice was the most popular burger of the week, and likely to make it on to main menu sometime soon, the Bacon Bomb: double cheese, double beef bacon infused burger, caramelised onion & pickles wrapped in a potato bread bun...served with our FAT BASTARD WEDGES smothered in our new Coqbull secret seasoning. A mega feed for sure, great flavour, especially of the bacon, and that potato bread bun wasn't half-bad either.

CL’s choice was another festival favourite here, the Supreme Bull with blue cheese, bone marrow butter, portobello mushroom, truffle mayonnaise and rocket.

Another interesting one, especially on the Thursday when they had the Cork Whiskey Society in for a Scotch tasting, was The Sloppy Scot, made using the best of Haggis from Mc Carthy's of Kanturk, Beef, Ballymaloe Country Relish, rocket and a whiskey pepper sauce served with neeps and tatties. 

So that was the burger done. Earlier, we had the bubbles, as an aperitivo. Every Friday, L’Atitude 51 on Union Quay have a Friday Fizz between 4.00pm and 7.00pm, featuring a different fizz each time. Last Friday’s was La Jara Rosato Frizzante - a semi-sparkling wine made from red Raboso with a delicate pink colour and wonderfully fresh aromas of red apple and raspberry and juicy peach and pear flavours. It was every bit as delicious as they promised on Facebook, really good and good value too at €5.50 a glass. Watch out for future Fizz Fridays.

Indeed, if you like your bubbles, why not check out the Imperial Hotel too. In their Seventy Six Bar, they are offering a champagne flight, three Taittinger champagnes including a rosé, at a special price of fifteen euro.

After stuffing ourselves at Coqbull, we walked out into heavy rain, heavy enough to halt our planned walk to the beer festival at Franciscan Well. Instead we headed closer to home and, with the brolly up, made it to the new Bridge Bar in Bridge Street where the counter was full and there was live music from the O.C.D. trio. Food (charcuterie and cheese) also available here.

Great to see a long line-up of craft beers here, available on draft. We ended up comparing two ales, one from Yellow Belly, the other from Beavertown. Two excellent ales. The Wexford drink had attractive aromas and flavours and the expected hoppy finish. Beavertown is a London Brewery and their ale was possibly more focussed, a brewer’s beer maybe. Not much between them in any case. May have to go back for a replay.

Lager (left), Red Ale (right). But what's in the middle? The Bridge Bar.

May have to go back for a gin and tonic adventure too. That could take a while though. This is their long long list.

BLACKS OF KINSALE 7.25

BERTHAS REVENGE 6.50

MARTIN MILLERS 6.50

KINSALE GIN 6.70

BLACK WATER 6.10

MONKEY 47 10.10

QUINCE GIN 6.50

SHORTCROSS 6.80

BROCKMANS 6.80

GUNPOWDER 6.10

BEEFEATER 5.10

HENDRICKS 6.10

SIPSMITH 6.80

CORK DRY 4.80 

CAORUNN 7.00

BOMBAY 5.50

DINGLE 6.50

UNGAVA 6.50

JAWBOX 6.50

BLOOM 6.20

OPIHR 6.00

Two Splendid and Delightful Whites.

Chateau de Chatelard Beaujolais Blanc (AOP), Cuvée Secret de Chardonnay 2016, 13%, €18.30 Karwig’s

Given the Beaujolais bias toward Gamay, it is not surprising that Beaujolais Blanc is little-known. Just two per cent of the crop is Chardonnay. Chatelard do quite a few good reds also and Karwig’s have a selection.

This white has a light gold colour, clear and bright. There are fairly intense aromas, fruity and floral, all present too in an ample palate. There is a creamy texture plus a superb balance and the finish is soft with a nice length. A pleasant surprise and Very Highly Recommended. Good on its own or with seafood and fish (don't forget freshwater fish too, such as trout).

The winemakers tell us that about twenty per cent has been aged in barrels to “give more fatness and complexity”. Vintage is by hand and this is a natural product so you may find a soft and light deposit (a sign of quality!).

Meyer-Fonné Vin D’Alsace (AOC) Gentil 2015, 12.5%, €16.65 Le Caveau, Bradley's Cork

Felix Meyer makes his wines in accord with biodynamic principles and “with unmatched precision, depth, purity and expression of terroir”. This Gentil (many Alsace winemakers produce a gentil) is a blend of Muscat, Pinot blanc, Riesling and Gewürztraminer, “a perfectly balanced and serious wine”.

The denomination Gentil is reserved for AOC Alsace wines that fit within the standards of a superior quality blend. I reckon this one had no problem meeting the criteria. I have also found over the years that the Gentils are fairly priced, good quality and good value.

This has a beautiful light gold colour and bubbles tend to linger. There are intense white fruit aromas, a waft of blossom too. The palate is engagingly fruity, spice in the mix too, excellent texture and a long dry finish. Quite a gem at the price and Very Highly Recommended.

Biodynamic Pioneer in Champagne Honoured. Tribute to Erick de Sousa.

Press release

In France, some of the world’s best wine-tasters and most refined palates met in Bordeaux to honour Erick de Sousa!

Last summer, the world’s best sommeliers paid tribute to the standards and quality of the champagnes produced by the talented de Sousa Champagne house.

Erick de SOUSA, with his pioneering of biodynamics and a constant search for ways to improve the quality of his Champagnes, now heads one of the best Champagne houses.

Champagne De SOUSA

High-level gathering

Erick de Sousa is recognised by

the best sommeliers in the world!

France - last summer, some of the biggest names in oenology met up in Bordeaux during the

professional master’s programme.

In June, some of the greatest sommeliers got together for an "historic" photograph.

From left to right, there is Philippe Faure-Brac, the world's best sommelier 1992, Claire Lurton,

who hosted the event, Markus del Monego, best sommelier (Germany) 1998, Serge Dubs (France)

1989, and on the back row: Raimonds Tomsons, this year’s happy winner, best sommelier in

Europe and Africa, next to Erick de Sousa, Paolo Basso (Italy) 2013 and Giuseppe Vaccarini,

world's best sommelier in 1978.

This high-level meeting, which has now placed Erick de Sousa among the world’s biggest names in

wine tasting, shows him to be recognised as one of the world’s best Champagne producers and

winemakers.

Champagne De SOUSA: Erick De SOUSA - Ph.: +33 (0)3 26 57 53 29

The rigours of organic production for natural excellence

It was back in 1986 that Erick De SOUSA, representing the third generation, took over the reins of the family business based in Avize, in the heart of the Côte des Blancs. His vineyard of 9.5 hectares brings together the finest Grand Cru Chardonnay classified vineyards (Avize, Oger, Cramant and Le Mesnil sur Oger) but also Pinot Noir (Ay and Ambonnay). Passionate about local produce and his region, Erick De SOUSA, helped by his children, has long been engaged in organic viticulture, refusing to use pesticides and fertilizers, but favouring natural active ingredients (plants and minerals) to protect the vines. One better, this strong supporter of natural practices is a pioneer of biodynamics, working some of the vines with a horse, using rock crystal to improve soil quality. A respect for vines and the land passed from generation to generation, which leaves its mark on de SOUSA Champagne and gives it its remarkable and noticeable qualities!

A Champagne house on the move!

- end of press release.

The house of de Sousa comes in for high praise also in Wine Revolution by Jane Anson, particularly the Mycorhize Grand Cru Extra Brut NV. "I can't recommend highly enough getting hold of this 100% Chardonnay fizz - or any of the Erick de Sousa range of terroir-driven Champagnes." The Mycorhize refers to the association between mushrooms and vine roots, a healthy sign.

Taste of the Week. St Tola Ash Roll

Taste of the Week

St Tola Ash Roll

I know this has been mentioned here before but it is such a superb product that I just couldn't resist putting it up again. Bought half a roll recently in Iago (Princes Street, Cork) and enjoyed it no end.

It is an amazingly creamy cheese from the tough fields of St Tola in County Clare. The cheese has been rolled in traditional food grade ash when fresh. The ash slows down the development and maturation of the cheese and after a few weeks of careful handling, an elegant, smooth textured and full flavoured cheese emerges.

Take your time as you savour the special flavour and that smooth creamy texture; you might even notice the slightly grittier texture of the ash. Enjoy it on its own or pair it with either of these two delicious Irish products: Killahora Orchards Rare Apple Ice Wine or the Hot Crabapple Pot (if you don’t fancy the heat - it is mild - then try their Elderflower and Crabapple Pot) by Wild Irish Foragers and Preserves.

St Tola Goats at Inagh Farmhouse Cheese Ltd., 

Gortbofearna,

Maurice Mills,

Ennistymon,

Co. Clare,

Ireland V95 XA9C.

GPS: 52.903140300  -9.178353600 

The West Cork Burger Company. Taking the humble burger to higher levels

The West Cork Burger Company

Taking the humble burger to higher levels

Smoked Shin of Beef Burger

A new entrant has arrived in Washington Street, moving comfortably into the Premier League of the Burger. The early hamburger had typical ingredients of bread, vegetables, and ground meat. It is gone well beyond that now and the West Cork Burger Company, who opened in October, are elevating its status even further.

A hamburger, beefburger or burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, barbecued, or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, bacon, onion, pickles, or chiles; condiments such as mustard, mayonnaise, ketchup, relish, or "special sauce"; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger. (from Wikipedia)

Last year’s Cork Burger Fest and last week's nationwide event and the competition involved have challenged burger outlets to come up with something a little different. Probably a little early to look closely at this year but last year, with food outlets and butchers joining in the spirit, certainly led to a a lot of innovation locally before Son of a Bun were declared the winner.

Reb-Elvis

And innovation leads me neatly back to Washington Street where co-owner Henry Hegarty proudly introduced me to his line-up last week. No less than five burgers. Henry is planning a new menu in about six week’s time and it will be interesting to see which of the five is selected.

The early favourite, it was ahead on Wednesday, is the Reb-Elvis. “This burger comes with a serious health warning”, Henry said just as we started eating. Keep your finger on speed dial to the emergency department. This burger finished the King and it may just get the better of you too! We teamed up with our friends at Rebel Chilli to create this monster of a burger. We call it, The Reb Elvis! A 6oz patty, peanut butter, raspberry and jalapeno jelly, smoked streaky bacon, Irish cheddar, bacon and fig jam, gherkins and pickled chilli's. Long live the King!

I read the detail, and kept eating. What an amazing feast for a tenner! The jelly, the jam, the heat and, of course, the meat. And the bun, soaking up the juicy bits and the flavours, wasn't half-bad either. 

All local. And, for the Festival Week, sides were included.  My pick, should probably say my kick, was the Kimchi. Spot on. Shared that with CL, and got a bunch of their tasty fries in return. And I also stole some of her pickled Shiitake mushrooms.

My burger was great but we both agreed that hers probably shaded our mini-contest. And we are hoping that it will feature in the new menu. It is the Smoked Shin of Beef Burger: 6oz Patty, black garlic aioli from their friends at West Cork Garlic (great the way they support local producers), smoked chilli jam, sun dried tomato and those pickled shiitake mushrooms. Cheese too of course. This one scored big, well worth its place in the Premier League!

There is a interesting strand in the backstory here. When Henry was a young fellow (he’s not really that old yet!) and travelling with his father they often stopped here in this premises in 6 Washington Street - for a meal. It was then known as the Delphi Palace and the new operators acknowledged that with another of their Festival Five, the Delphi Palace Burger: 6 oz lamb patty, spice rub, black garlic aioli, green chilli, aubergine pickle, rocket and spinach raita.

Also featured was the Chicken Avo Burger - Marinated chicken breast, avocado, tomato, bacon & fig jam, sun dried tomato pesto, cos lettuce & garlic mayo. Back to the east for the fifth burger, the Pork Banh Mi: 6 ounce patty, Vietnamese dipping sauce, carrot and Daikon pickle, cucumber pickle, pickled chillis, coriander, mayo.

Quite a line-up!

* Pics by the West Cork Burger Company.

Jimmy. Danny. Tony. Ninety Years Of Sweets ‘Neath Shandon’s Tower

Jimmy. Danny. Tony.

Ninety Years Of Sweets

‘Neath Shandon’s Tower

Danny Linehan

World Wars. Financial Crashes. Troubles  Galore. They’ve all come and gone since Jimmy Linehan started making boiled sweets under the famous clocks of Shandon (Cork) in 1928. 

But there were good times too and the family kept going through it all, making those still much sought after sweets in the same building (the upstairs also used for years by Fr O’Flynn and his Cork Shakespearean Society, known as The Loft). So the same building for the sweets; different faces now with Danny (Jimmy’s son) and Tony (Danny’s son) doing the hard work.

Press mould

Tony showed me some of the Shandon Sweets machinery when I visited the other day. Nothing too fancy here, just well-made mechanical machines that seem to go on forever. 

He showed me one of their original press moulds. “That’s a hundred years old at least,” he said. “We have a few of them. It is easier to switch the machine than the insert when we have a different sweet going through.” 

A sheet of the sweet-base goes through and the pressure squeezes it into the moulds. The sheet is still together when it come out the other side but the connection between each is so slight that is quite easy to shake them up and the individual sweets fall out.

And what’s in that base? Just sugar, glucose and water. It is heated in the large cylinder to 300 degrees and that reduces it down to “a molten sugar”. Check here for a video of Tony pouring it on to the work table. 

Tony and the Batch Roller

Some hard work on the table follows, about 40-45 minutes of pulling and rolling and then you have a product ready for the press-mould. 

Or maybe for the Batch Roller, a bigger machine. A large “ball” of clove sweet, for example, is put in and the machine squeezes it down to “ropes” from which they cut either the clove sweets that come in your little bag or maybe a Cork Rock. This machine is of a more recent vintage, fifties or sixties. See it in action here.  

Indeed, there is little enough modern machinery here. The muscles are relied on as most sweets are hand-made. But they do have one luxury, an electronic packing machine. “This can do the work of two,” enthused Tony. “And was very handy in the run-up to Christmas.” Then the Clove Rocks, Mixtures, Acid Drops, Apple Drops, Pear Drops, Lemon Rock, Butter Nuggets, Rhubarb & Custard, and more, were flying out the door.

The colours you see are all natural powdered food colour while the flavours come from natural oils. Tony told me that the multi-coloured sweets, the clove and the Bull’s Eyes for example, take a bit more work.

Hot Stuff

Boiled sweets are their mainstay and there’s been little or no change over the decades. “They are all natural, no preservatives, no additives, all Gluten Free.” He is often asked for sugar free sweets and did try them at one stage. They tasted quite well but the demand wasn't enough and the line wasn't continued.

I hadn't thought about it but sweets are seasonal. Tony pointed out that Cough Drops and Manuka Honey Lozenges are popular in winter while summer favourites are strawberry and pear drops and mixtures.

Then he told me that they make their own marshmallow here. And then I remembered it. It comes in its own cone, much like an ice-cream cone. And they also do fudge and toffee.

And where do they sell all these goodies? All around the country, from Cork to Donegal, both retail and wholesale. And there is also a great demand, maybe not in January but for the rest of the year, for sweets at the factory door. “When the weather picks up you could be kept going all day with it,” said Tony whose niece is called into action for that period.

By now, Tony and Danny were getting down to business. So I said goodbye and headed down John Redmond Street sucking a newly finished apple drop and wishing and hoping that the Linehans will still be going strong, still making those traditional sweets in 2028!

For more info (and pics) check their Facebook Page and the website below.

Shandon Sweets  

37A John Redmond Street

Shandon, Cork.

Tel: 021-4507791