Eating Out and Dining In, with Kay O'Connell's Dunnes Stores

 Eating Out and Dining In, with Kay O'Connell's Dunnes Stores

Kay O’Connell's Gluten Free Seafood Chowder reached the final six in the SOUPerb Awards 2025, a competition that saw Feast in Rostrevor, County Down, crowned as the overall winner for Ireland's Best Seafood Chowder. O’Connell’s did even better at Blas 2025 in Dingle where their Fish Pie won gold, two excellent achievements for the Cork fishmonger.

Both products were on display in the fridge of their Kate Lawlor run fish cafe in the Food Hall of Dunnes Stores (Patrick Street), as we tucked into our lunch last week. Afterwards, I made a beeline for the shelves and picked up a pack of the chowder (€7.00).

At SOUPerb,  the nod went to Feast, while Pat Cohan's Bar and Peggy's Bar were recognised for atmosphere and hidden gem status, respectively, and the judges also highlighted finalists like The Moorings, K O'Connell's Fishmongers, and Savoir Fare in a competition run with Cully & Sully and McKenna's Guides.  

The annual awards celebrate the best seafood chowder in Ireland, focusing on fresh ingredients, rich dairy, and soul in the bowl. For the awards, public nominations and votes led to finalists, followed by a judge's tour of Ireland to taste the chowders. Feast’s sustainable approach was one factor that swayed the judges who were John and Sally McKenna, along with Cully and Sully.

Other Finalists:

• Pat Cohan's Bar (Cong, Co. Mayo) - SOUPerb Atmosphere.
• Peggy's Bar & Restaurant (Claregalway, Co. Galway) - SOUPerb Hidden Gem.
• K O'Connell's Fishmongers (Cork City) - SOUPerb Innovation.
• The Moorings (Dungarvan, Co. Waterford) - SOUPerb Sense of Place.
• Savoir Fare (Westport, Co. Mayo) - SOUPerbly Surprising. 

O'Connell's Ingredients are: Fish mix (50%) of Salmon, White Fish, Smoked Fish; Veg - onion, carrot, leek, fennel, dill, plus milk, cream, butter, cornflour, salt, black pepper, potatoes, celery, bay leaf, and white wine.

The chowder was actually on the menu the day we were in. Perhaps I should have had tried it there along with Kate’s Beamish Brown Bread. Had to wait for later that evening when we enjoyed it at home along with CL’s brown bread.

Quite a lot of variation from the all-out traditional chowder these days and one that I really like is Fred’s Mediterranean Seafood Chowder, available in East Cork restaurants: Salty Dog, Seachurch and Cush. This too is served with Stout Brown Bread. It is a creamy tomato based soup and the ingredients are usually Mixed Fish, Prawns, and Mussels, Smoky Bacon, Saffron, White wine, Potatoes. It is a superb mix, packed to the gills with textures and flavours (including that smoky bacon). And then there's the exquisite Bouillabaisse at Azure in Cobh (though that takes us outside the category).

Fish Tacos

Not that easy to pick from Kate’s menu in Dunne's as the choice has been hugely extended over the past year or so. The blackboard by the counter is packed with well priced temptations. Quite a lively spot to enjoy a bite. And you can do a bit of people watching. I noticed queues forming at the Hot Sandwich Bar and Baxter & Greene Deli. CL has her eye on a salad from the deli next time!

Atlantic Prawn Scampi

Blarney Castle Gardens, a stroll on a February Saturday

Blarney Castle Gardens, a stroll on a February Saturday

Pics taken 07.02.2026

Mega Flower by Lynda Christian
Enamel decorated recycled metal

Teazel

Eternal Ascent by Blessing Sanyanga
Kilkenny Black Marble and stainless steel

Lost in the woods

Fern Tree Garden (above and below)

BARBERSTOWN CASTLE RENOVATES PUBLIC AREAS WITH A NOD TO THE GARDEN

 BARBERSTOWN CASTLE RENOVATES PUBLIC AREAS WITH A NOD TO THE GARDEN

 

-All Coming Up Roses at Barberstown Castle, Straffan, Ireland

 

Barberstown Castle, the four-star historic castle hotel in Straffan, Co. Kildare, is entering a new chapter following a series of thoughtful renovations to its public areas, carried out throughout the month of January and due for completion in mid- February 2026.

With over 700 years of history behind its storied stone walls, Barberstown Castle has witnessed centuries of change — from Norman stronghold to aristocratic residence, from musical retreat to one of Ireland’s most atmospheric country house hotels. Formerly home to musician Eric Clapton between 1979 and 1987, the castle continues to welcome guests from around the world, offering a warm Irish welcome in a setting rich with heritage and character.

Originally constructed in 1288, Barberstown Castle evolved over the centuries with Elizabethan and Victorian additions, carefully layered onto the original medieval keep. The property first opened to guests in 1971 as a small guesthouse and gradually expanded into the much-loved country house hotel it is today.

 

Now under the ownership and direction of businesswoman Amanda Torrens, who acquired the property in 2021, Barberstown Castle is enjoying a new renaissance. Since taking ownership, Torrens has embarked on a programme of sympathetic renovation and enhancement, bringing a fresh sense of energy, individuality and understated glamour to the castle, while respecting its historic fabric.

 

The most recent phase of works has focused on the castle’s public spaces, with the transformation of the main lobby into an elegant and light-filled Garden Lounge. Once an underutilised space, the large area has been reimagined as an elegant, welcoming, social hub where guests can enjoy morning coffee and freshly baked scones or relaxed after-dinner drinks.

 

The dramatic vaulted ceiling, featuring a distinctive hexagonal design, has been painted in soft off-white tones and trimmed with gold detailing to accentuate its architectural form. Underfoot, the classic black-and-cream marble chequered floor anchors the space, while a refined palette of champagne, white and cream provides a calm backdrop for bold contemporary art.

 

The Garden Lounge showcases vibrant works by French contemporary artist Patrick Rubinstein, whose kinetic pieces reinterpret iconic masterpieces including Vermeer’s, Girl with a Pearl Earring, Klimt’s masterpiece, The Kiss, and works inspired by Matisse. Characterised by bold geometric lines and vivid colour, Rubinstein’s art creates a striking sense of movement and visual illusion. The exhibition is presented in collaboration with Gormley’s and forms part of a rotating programme of exhibitions to be displayed at the Castle throughout the year.

 

The adjacent Garden Bar has also been refreshed, with heritage sage green tones reflecting its outlook onto the rose garden beyond. The space will serve light lunches, fresh bakes, artisan coffee and expertly crafted cocktails in a relaxed yet refined setting, with direct access to the gardens during warmer months.

 

Completing the suite of renovated spaces, the adjoining Garden Suite mirrors the ceiling shape of the Garden Lounge and introduces a playful note through quirky wallpaper and luxurious textures. Deep-pile carpets, chandeliers, and rich fabrics frame large windows and doors that open directly onto the terrace and rose garden, blending old-world elegance with contemporary comfort.

 

Speaking about the completed works, Amanda Torrens said, “This renovation is part of programme of improvements and additions that we will continue to do at this historic building.  We are just custodians of this Castle and it our job to maintain, improve and future proof this incredible space for generations and perhaps even hundreds of more years to come.”

 

A proud member of Ireland’s Blue Book, Barberstown Castle has been welcoming guests for more than five decades. With 61 individually styled bedrooms, award-winning dining in the Barton Rooms, relaxed hospitality across its bars and public rooms, and a reputation as one of Ireland’s most romantic wedding and event venues, the castle continues to evolve while remaining true to its distinctive identity.

Set on 20 acres of landscaped gardens and located just 30 minutes from Dublin city centre and Dublin Airport, Barberstown Castle offers a rare combination of history, comfort and quietly confident style — now enhanced by a renewed focus on its garden-facing public spaces.

 

THE SQUARE BAR OF THE YEAR AWARDS 2026 - ENTRIES NOW OPEN

 

press release THE SQUARE BAR OF THE YEAR AWARDS 2026 - ENTRIES NOW OPEN

With 31 categories available, this is the perfect opportunity for bars across Ireland to gain the recognition they truly deserve. The deadline for entries is Friday 3rd April 2026, so don’t miss out on your chance to shine.

View our 2026 Categories

How to Enter:

Bars looking to participate must complete an online entry form, which will then be reviewed and judged by a panel of esteemed industry experts. The winners will be announced at a spectacular gala awards ceremony held at the Clayton Hotel, Burlington Road, Dublin, on Monday, August 24, 2026. This black-tie event is a highlight of the hospitality industry calendar and promises an evening of celebration, networking, and industry recognition.

New for 2025: Headline Sponsor ''SQUARE''

We are delighted to welcome Square on board as the 2026 headline Sponsor for the Bar of the Year awards. For more information on all sponsors, see link below

2026 Sponsors

Who Can Enter?

The Irish Bar of the Year Awards welcome entries from all types of bars, including traditional pubs, modern bars, and trendy cocktail lounges. Categories also exist for bars that serve food. Judges will be looking for establishments with unique personalities, exceptional service, and unforgettable customer experiences. 2025 Winners

Join the Conversation

Follow the excitement and share your journey on social media: Facebook, Twitter, Instagram, and LinkedIn.

For queries, call our events team on (01) 640 1777, or email us at events@ashvillemediagroup.com with your details and enquiry.

Highlight video from our 2025 awards ceremony

Stunning news from Dungarvan: The Tannery is in its final year. Not quite goodbye, more a victory lap.

 The Tannery at 30: Paul and Máire Flynn announce the final year of an Irish restaurant institution, and the beginning of a new story

Paul and Máire

As The Tannery enters its 30th year in business, chef Paul Flynn and his wife and business partner Máire Flynn have announced that 2026 will be the restaurant’s final year of service. On January 1st 2027, after three decades at the heart of Dungarvan and the Irish food scene, the doors of The Tannery Restaurant will close – a decision made by the Flynns on their own terms, and with enormous pride in what they have built.

The announcement is not an ending, but a considered reshaping of what The Tannery means. Paul and Máire will continue to run The Tannery Townhouse and the Cookery School on a seasonal basis, welcoming guests from spring through to autumn, and serving dinner to The Tannery Townhouse residents. The spirit of The Tannery – hospitality, generosity, humour, and deeply flavour-driven cooking – is not over, but evolving.

If you had told the Flynns in 1997 that their small restaurant in Paul’s hometown would still be thriving 30 years later, they would have been thrilled. In the intervening decades, The Tannery has become one of the most respected and beloved restaurants in Ireland, a place that has helped shape modern Irish cooking while anchoring Dungarvan as a serious food destination. It has outlasted trends, weathered recessions, survived storms literal and metaphorical, and grown up alongside a loyal community of staff and customers who now span generations.

The restaurant’s story is inseparable from the town around it. Dungarvan has flourished as a food hub in part because of The Tannery’s influence, and the Waterford Festival of Food – now a nationally important event – grew from the same ambition to showcase the region’s potential. Through the festival and beyond, the restaurant has welcomed an extraordinary roll call of guest chefs and collaborators, from Fergus Henderson and Angela Hartnett to Jason Atherton, Stephen Harris, Mickael Viljanen, Richard Corrigan, Robin Gill, Mark Hix, Ross Lewis, and many more. Alumni from The Tannery kitchen now cook all over the world, including Mickael Viljanen, who has gone on to redefine the top tier of Irish dining.

For Paul and Máire, the greatest pride lies not in awards or accolades, though there have been many, but in longevity – of staff, of friendships, of connections, and of relationships with guests who first came as children and now return with children of their own. The Tannery has never been just a restaurant. It has been a gathering place, a training ground, a stage for visiting chefs, and a cornerstone of a community that embraced it from day one.

There will be no single farewell party. Instead, in typical Flynn fashion, the final year will be one long celebration. For the next eleven months, Paul and Máire invite regulars, old friends, and first-time visitors to be part of the last service season of The Tannery Restaurant – a rolling toast to three decades of cooking and the craic.

“If someone had handed us a crystal ball in 1997 and said, ‘You’ll still be at this in 30 years,’ we’d have bitten their hand off,” says Paul. “We’ve had the run of our lives. We’re closing because we can, not because we have to, and that’s a great position to be in. Hospitality has thrown everything at us over the years and we’ve always managed to dodge most of it. Navigating storms is our superpower. But 30 years feels like a good, round number, and we’d like to scale back on our own terms before I’m wheeled out of the kitchen. This last year is about enjoying these last months properly, cooking for the lovely people who’ve kept us going, having the kind of fun we were probably too busy to have the first time around.”

“We feel incredibly proud of what The Tannery has become and of the people who built it with us,” says Máire. “Our staff are the beating heart of this place, with so many with us for years. We’ve watched families grow up through this restaurant. We’ve made lifelong friends across the dining room. Being part of the Dungarvan community and of the wider Irish food family has been a privilege. Welcoming wonderful chefs over the years into our kitchen, and seeing our talented alumni go on to extraordinary things, reminds us just how connected and generous this industry can be. Our decision comes from a place of gratitude and confidence. We’re excited about what comes next, and we’re looking forward to celebrating the year ahead with everyone who has been part of our story.”

The final restaurant service in The Tannery will take place on January 1st 2027, with bookings for the closing period to be announced later this year. From spring 2027 onwards, The Tannery Townhouse will continue to welcome guests, and the Cookery School will operate seasonally. 

Join Paul and Máire as they celebrate the last year of The Tannery – not as a goodbye, but as a victory lap for one of the great success stories of Irish hospitality.

 www.thetannery.ie 

press release

 

Midleton cruise: bakers and booze. Grumpy Bakers now in old O'Donovan's Restaurant

Midleton cruise: bakers and booze

Grumpy Bakers relocate to old O'Donovan's Restaurant

New lunch menu at Cush

Two old friends at Midleton Distillery

Stout haul from Midleton's No 21

Sunny Welcome to Irish Distillers in Midleton

Had a look at the current lunch menu in Cush.
A few changes including the burgers

Stout haul from No 21

Rueben? Don't think so! The sandwich, usually grilled (though not here), was invented by
a German immigrant Arnold Reuben - there are other contenders!

x

Close up of Wednesday's Reuben at Grumpy Bakers, showing
main ingredients: Tom Durcan spiced beef, Hegarty's Templegall cheese,
Sauerkraut, also includes Pickles, and mustard mayo, all on wholemeal Sourdough.
Quite a feed. And a very tasty one. 

The Grumpy Bakers have just opened up in the previous O'Donovan's Restaurant (Main Street),
which hadbeen closed since 2020. They have now vacated their smaller premises at nearby
Broderick Street. They operate also in Washington Street in Cork City. Grumpy are already
well-known for their superb Sourdough Breads, their pastries (sweet and savoury) and coffee.
I must admit I was quite surprised to see so many people in there last Wednesday
coming up to lunchtime, some buying to take away but many settling in for a cuppa
and something from the shelves! They have much more room here than in
Broderick Street and it looks as if they will need every square foot.

An "opened-up" view of the very popular 'The Mediterranean’ with
Chicken, House sun blushed tomato pesto, Basil mayo and
Yellow Belly farm leaves on Focaccia. The portion on top right is a Reuben.🍗 

A tempting Focaccia

 

Going to be enjoying my stout this year and underlined this aim with a handy treble
at No 21 Off-Licence in Midleton. Tipperary's Whitefield (our Beer of the Year 2025) is one of the best in the country while 9 White Deer and Dungarvan are also well up in the ratings

bb

Made a quick call to the shop at Midleton Distillery
and met these two old friends.
Just had to invite them home.

Sunshine walk at Blarney Castle Gardens

Sunshine walk at Blarney Castle Gardens

Sunday Feb 1st 2026

Copse under a blue sky

Snowdrops

Blarney Lake viewing point

Daffodil road

Horse rests in the morning sun

On the lake, reeds in blue water.

Blarney House (south face)

CORK INTERNATIONAL HOTEL SERVING UP THE BEST HOTEL BREAKFAST IN IRELAND!

press release 

CORK HOTEL SERVING UP THE BEST HOTEL BREAKFAST IN IRELAND

This team will serve you best breakfast in Ireland! Pics B. Lougheed.

The Cork International Hotel has been awarded Ireland’s Best Hotel Breakfast at the prestigious Gold Medal Hotel Awards 2025. 

The Cork International Hotel scooped the top accolade in the Best Hotel Breakfast category, beating off competition from hotels right around the country. The judges praised the quality of the breakfast as well as the variation and selection of produce, presentation, service standards, friendliness of staff and the overall breakfast experience.

The hotel’s award winning breakfast uses seasonal and locally sourced produce supporting Cork’s farming, fishing and artisan food communities. The menus are changed quarterly to highlight the best of what the region has to offer. 

The hotel introduced a Menu Map, showcasing the stories of more than 15 local suppliers, including O’Flynn’s Sausages, Cahill’s Cheese and Ballymaloe Relish. The team also introduced a Food Charter in 2024 which aims to reduce food waste and ensure maximum sustainability across the hotel.

Alex Kelly, Food & Beverage Manager at Cork International

Breakfast is served in the Atlantic Restaurant and includes a carefully curated buffet and á la carte selection. The options include a traditional Irish as well as lighter continental choices, homemade breads, pastries, fresh fruit, and dairy alternatives. 

Now in their 36th year, the Gold Medal Hotel Awards are judged by industry experts and recognise excellence across the hospitality and catering industry. The winners were announced at a black tie event in the Galmont Hotel in Galway on Tuesday evening, January 27th.

General Manager of the Cork International Hotel Eoghan Murphy said: “This award means so much to both me and the entire team at the Cork International Hotel as it’s a recognition from industry experts for all the initiatives we’ve introduced in recent years as well as the commitment from every team member to ensure guests enjoy what is considered the most important meal of the day. Our team takes immense pride in delivering a service that consistently exceeds expectations. We are extremely lucky to be surrounded by some of the country’s top food producers and we endeavour to create dishes that bring out the best of our local meat, fish and vegetables.”

Ballymaloe Festival of Food returns for its third year this May, with a world-class lineup announced for 2026

Ballymaloe Festival of Food returns for its third year this May, with a world-class lineup announced for 2026

A bit welcome waits in Ballymaloe in May

Following two hugely successful years, the Ballymaloe Festival of Food will return for its third edition from Friday 15th to Sunday 17th May 2026, bringing another vibrant, flavour-packed weekend to East Cork. Set across the historic Ballymaloe House, The Grainstore, Big Shed and gardens, the festival celebrates Irish food, producers, chefs and seasonal cooking, showcasing the very best of modern Irish and international food culture.

The Ballymaloe Festival of Food is a celebration of the journey of exceptional cuisine — from soil and sea to plate — bringing together farmers, producers, chefs, writers and food lovers for a weekend of cooking demonstrations, pop-up dining, talks, tastings, guided walks and family-friendly experiences. The festival has quickly become a highlight in Ireland’s food calendar, offering an immersive, joyful celebration of food, sustainability and community in one of the country’s most iconic food destinations.

For 2026, an exciting first wave of speakers has already been confirmed, with more names still to be announced. Leading the lineup is Darina Allen, founder of Ballymaloe Cookery School and a pioneering force in Irish food for over five decades, who will return to share her deep knowledge of seasonal cooking, Irish produce and the Ballymaloe philosophy.

Chef Mark Moriarty

International culinary voices include Sami Tamimi, acclaimed chef, author and co-founder of Ottolenghi, bringing his bold, vegetable-led Middle Eastern flavours to East Cork, and Felicity Cloake, award-winning food writer and Guardian columnist, known for her definitive deep-dives into classic dishes. Broadcaster, campaigner and owner of Jimmy’s Farm, Jimmy Doherty joins the lineup, as does Adam Byatt, Michelin-starred chef of Trinity among other restaurants, and the Michelin Guide’s Mentor of the Year in 2025, and Ed Wilson, chef and co-owner of London’s much-loved Brawn restaurant, celebrated for his ingredient-led, seasonal menus. Broadcaster and journalist Mariella Frostrup is part of this year’s festival, along with drinks expert Dave Broom, food writer, educator and adviser Mallika Basu, and award-winning presenter Freddy Clode and chef and food writer Ben Benton of The Go-To Food Podcast.

The festival will also welcome Beth O’Brien and George Williams, founders of The Fat Badger in London, Ballymaloe Cookery School alumni known for their produce-driven and creative cooking. Another Ballymaloe alum, Thomasina Myers OBE, Wahaca founder and food writer also joins, as does past Ballymaloe student Gemma Stafford of the Bigger Bolder Baking online baking empire. Food and drink power couple Nick Lander and Jancis Robinson are both participating in this year’s festival, Nick bringing his expertise in restaurants and food consulting, and Jancis as the world’s most influential wine writer. Malaysian-Scottish chef, writer and broadcaster Julie Lin, and Iranian-American food writer Anna Ansari join the festival in 2026 too.

Irish favourites confirmed so far include food writer, broadcaster and champion of Irish food culture Graham Herterich, cook, award-winning author and food personality Catherine Fulvio, and Janet Liu of Janet’s Dumplings, bringing her much-loved modern take on Chinese cooking to this year’s festival. Robbie McCauley of Michelin-starred Homestead Cottage brings flavours of his local larder in Clare to East Cork, and Lou Robbie of Little Lou Cooks will demo some of her easy family-friendly recipes that have gained her over a million followers on her social channels.

Checking out the food area!

The full programme will feature live cookery demonstrations, panel talks, tastings, pop-up dining experiences, workshops, book signings, producer showcases, live music and festival food, with something to delight food lovers of all ages. Set in and around the unique Ballymaloe outbuildings and gardens, the festival continues to champion sustainability, seasonality and local producers, while welcoming leading international voices to East Cork.

As the countdown to May begins, food fans can also tune into the Ballymaloe Festival of Food’s YouTube channel, to explore a range of recorded cookery demonstrations, alongside the Ballymaloe Festival of Food Podcast on Spotify, sharing stories, recipes and conversations from the festival community going live from March 1st.

Ballymaloe Festival of Food 2026 takes place from Friday 15th to Sunday 17th May 2026. Tickets and packages are on sale now, with live stream tickets and workshops available in March. 

For the full speaker lineup and to book tickets, visit www.ballymaloegrainstore.com.

The Drinks Theatre. Always a popular spot!

press release