Dave Long Tours Ltd. acquires The Viaduct Restaurant, Cork

The Viaduct Restaurant, Cork,  acquired 

by Dave Long Tours Ltd. 

Cliste Hospitality today announce the sale of The Viaduct Restaurant in Cork to Dave Long Coach Travel Ltd., with the business due to close  on Monday, 25th May 2026.

For the coming weeks, the focus remains firmly on welcoming guests and continuing to deliver the experience that customers know and value. During this time, there will be no disruption to day-to-day operations, and all existing bookings will be honoured in full. This includes all upcoming Communion and Confirmation celebrations, with guests assured that their plans will proceed exactly as arranged. Gift vouchers will also continue to be accepted and can be redeemed in full prior to closing.

As the closing date approaches, the team at The Viaduct Restaurant looks forward to welcoming both loyal customers and new guests, offering an opportunity to enjoy the restaurant once more and to thank all those who have supported The Viaduct Restaurant over the years. The management team at The Viaduct wish to sincerely acknowledge the commitment and professionalism of the team, past and present, whose contribution has been central to the restaurant’s success. 

The property has been acquired by Damien Long of Dave Long Coach Travel Ltd., who said, “For us, the acquisition of this iconic Viaduct premises represents a hugely exciting opportunity as we develop this site into our new purpose-built transport hub. This hub will include a new daily Cork to Dublin bus service and a brand new park-and-ride shuttle service with multiple city centre stops and a stop at Kent Station. In addition, the building itself will be reimagined as a roadside plaza, similar in style to the popular motorway service plazas. We're really excited to begin development on this first-of-its-kind project, which will deliver a level of transport connectivity never seen before for the people of West Cork, Cork City and the surrounding areas.”

The sales process was managed by Rob Coughlan of Cohalan Downing Estate Agents, and the owners would like to thank him for his professional guidance and support in delivering a smooth and successful transaction. 

ENDS

Anarchy reigns at Cask. In the best possible taste, of course.

 Cask Unveils 'Tasty Anarchy', A Revolutionary New Cocktail Menu

Miki Barlok's photo shows Harry Broadhurst and Linda O'Flynn eyeing the
"Buzzin' with Intent" cocktail  inspired by Boomtree Bees who work
to protect Ireland's native honeybee.

Cask, Cork city’s award-winning cocktail bar located on MacCurtain Street, is set to launched its most ambitious menu to date, Tasty Anarchy, on Tuesday 14th April 2026. The new menu represents an exploration of flavour, creativity and sustainability, redefining the way cocktails connect people to place, land and time.

Tasty Anarchy is more than a list of drinks, it is a living, evolving expression of Cask’s philosophy. 

“Our goal with Tasty Anarchy was to go beyond the traditional cocktail experience,” explains Andy Ferreira, Managing Partner at Cask. “We wanted to create something deeply rooted in Irish craft, ecological stewardship and genuine connection, to create a menu that immerses guests in the story behind every ingredient, every collaboration, and every drink.”

Across sixteen drinks, Cask has collaborated with the people quietly reshaping how we live with the land: seed savers, coastal foragers, farmers, and craft producers. The menu celebrates the unpredictability of wild fermentation, the slow alchemy of plants, and the quiet patience of a growing forest.

Since opening in 2017, Cask has built a reputation as one of Ireland’s most innovative cocktail bars, with numerous national and international accolades. Tasty Anarchy continues this legacy, offering a menu that is immersive, thought-provoking, and rooted in the ethos of connection to the land, to people, and to creativity itself.

Location: Cask, 48 MacCurtain Street, Cork 

Website for Menus and Bookings: www.caskcork.com

Social Media: Instagram @caskcork | Facebook @Cask

Delicious Midweek Lunch in Ballymaloe's Conservatory.

Delicious Midweek Lunch in Ballymaloe's Conservatory

Simple Irish Cuisine

Ballymaloe use the three words above to headline their food offering.

"When you dine in our historic country house, you are dining in the internationally recognised birthplace of modern Irish cuisine. Since 1964, we have built this reputation on sustainable food principles, seasonal menus and master craftsmanship. Today, we continue to serve simple Irish cuisine using the freshest seasonal ingredients that we grow in our walled garden, rear on our on-site farm and buy from the most trusted local suppliers."

On the Ballymaloe plate, there are no fancy tricks or gimmicks to make it look appetising, so no Espuma, no Liquid Nitrogen, no liquids turned into powder. No need. The local produce, in the skilled hands of Head Chef Dervilla O'Flynn, speaks for itself.

Simple. Simply Superb!

Lunch in the Conservatory is served Monday to Saturday 12:30 to 14:00. More on dining at Ballymaloe here.

Slow Roast Shoulder of East Cork Lamb with (the amazing) Thyme Jus, Gremolata & Braised Crushed Turnip. No long list of ingredients for the above main course, they keep it simple. Gremolata, as many of you know, is a green sauce made with chopped parsley, lemon zest, and garlic, regularly served with Ossobuco. But here its match with the lamb was a happy and delicious one.

The simple pattern is also evident in the superb Pan Fried Ballycotton Sole (below), Saffron, Vermouth Sauce & Braised Garden Leeks. Other dishes that appear under Mains in the menu - it can change from time to time - are Braised Short Rib of Beef, Horseradish Crème Fraîche, Confit Onion & Garden Kale,  and also Roast Caherbeg Free Range Bacon, Fennel Jus, Pancetta Stuffing & Sautéed Wild Garlic. In addition, there is a vegetarian option. 

Shellfish Arancini with Pickled Ginger Aioli  above, and below, the Ballymaloe Farm Pork & Apricot Terrine with Mostarda, and Toast, that I enjoyed and was absolutely superb. The arancini also went down a treat and another starter on offer last week was the Portobello Mushroom Soup with Thyme Gremolata.  

Sweet ending.

Pistachio Meringue with New Season Rhubarb & Vanilla Ice Cream. Again, just three main ingredients and a terrific combination with the vegetable often thought as a fruit at the heart of it. We both agreed on this choice leaving the Twice Baked Chocolate Cake for another day. We finished off this very enjoyable lunch with a shared pot of the high quality Golden Bean Coffee. Also on offer was Herb Tea and Barry’s Tea. 

Head Chef Dervilla O’Flynn is the guiding hand here. So well done to her and her team, and thanks also to  our well-informed and discreetly attentive server who enhanced our experience and made the visit a very pleasant one indeed.

The Castle Cafe. An excellent and friendly neighbourhood restaurant in the bailey of Cork's iconic Blackrock Castle.

The Castle Cafe. An excellent and friendly neighbourhood restaurant in the bailey of Cork's iconic Blackrock Castle.

Cauliflower

You won't be dining in the castle's grand hall at Blackrock’s Castle Cafe – but that's not a bad thing. The cafe itself is a bright, airy separate building just metres from the castle steps, with glass walls letting the light pour in. You may not have your regal robes on but you will get food fit for royals, the only difference is that you pay for it!

The Cas­tle is a fam­ily friendly neigh­bour­hood restau­rant. Old and very young were enjoying lunch when we called there last week. The food, which features the best of local produce, was excellent as was the welcome and the service was friendly and efficient throughout.

You can combine your visit to the café with a stroll through the nearby village, maybe drop into the castle itself  and see the Observatory and there are kilometres of walks in the immediate area. The Cas­tle restaurant is a pop­u­lar venue, just out­side the city centre. It is open Tuesday to Sunday.

We had quite a choice of starters including Rosscarbery pork belly, miso maple glaze, spring onion, sesame seeds, Ballycotton smoked fish gratin with toasted sourdough ,  and Glenbeigh mussels in a white wine cream sauce, with toasted sourdough. Our pick- we shared - was the Cauliflower bravas with tahini ketchup, tumeric aioli and coriander. Absolutely enjoyed this slightly spiced dish, an ideal starter. Very Highly Recommended.

Chicken and cabbage......

Sandwiches and Platters also feature here at this time of day and the one that caught my eye was the Turkish platter of grilled Toonsbridge halloumi, white bean hummus, beetroot egg, sweet onion pickle, cous-cous, house flatbread and harissa aioli.

But we went straight to the Mains. Again, there were quite a few, including a Seared fillet steak on  flatbread, Seared Hake fillet, a Slow-cooked Crowe’s bacon collar with a honey and mustard glaze, Fish and Chips, and more. 

There a couple of chicken options including CL’s choice of Roast marinated chicken, maple and thyme root vegetable, white cabbage with caraway butter, mashed potato and gravy, pretty much a Castle classic and served here for quite a few years. We could taste why, even the cabbage was a star. You can bet on this one!

One of a selection
of local soft drinks.
Wines, beers,
cocktails too.

Mine wasn't as traditional, at least not in these parts.  I took a punt on the Balinese Nasi Goreng of shredded Skeaghanore confit duck, chilli, soy and ginger rice, pickled fennel, cucumber and scallions topped with a fried egg.  With the high quality Skeaghanore duck at its centre, this Indonesian Fried Rice dish was an intriguing melange of textures, flavours and well-judged spice. It was polished off, down to the last grain of rice! And not a scrap of that pickled veg was left.

No room for dessert, though. Hard to leave their famous Marmalade and Vanilla Bread & Butter Pudding behind. Next time! 

The Castle is one of the five restaurants in the Market Lane group, the others being Market Lane itself, ORSO, Elbow Lane (with its micro-brewery) and Goldie. The group is a huge supporter of local produce and suppliers and you may see the full list here. 

Balinese Nasi Goreng

Sustainability is very much on the agenda. All five restaurants are Food Waste Charter Members. Market Lane, in conjunction with others, are creating a native tree forest. Their honey comes from urban bee hives. Coffee grounds go their vegetable growers to be turned into compost. Their fleet consists of electric or pedal powered vehicles. Their takeaway containers are biodegradable. They have solar panels on the roof of the city centre restaurant, with more to follow. The list goes on. They practice what they preach.

More on the Castle Café here. Check out the menus and opening times and order gift vouchers.

Blackrock Castle

Dining at Dunluce Lodge. Sensational Experience. Stunning Location.

press release

Dining at Dunluce Lodge. 

Sensational Experience. Stunning Location.

 

Just one year after opening its doors, Dunluce Lodge in Portrush, Co. Antrim has firmly established itself as one of Ireland’s most distinguished luxury hospitality destinations. In a remarkable first year, the 35-bedroom, five-star property has earned a series of accolades and prestigious affiliations, positioning it among the world’s finest boutique hotels. Yet beyond its luxurious surroundings and dramatic coastal setting, it is the dining experience that truly defines a stay here.

Located along the iconic Causeway Coastal Route and just moments from Whiterocks Beach via a private walkway, Dunluce Lodge offers a rare sense of calm in one of Ireland’s most striking landscapes. Evenings unfold slowly, cocktails by the fire, freshly shucked oysters at the bar, the Atlantic fading into dusk.

 

At Dunluce Lodge, food is central to the story. Under the direction of Executive Head Chef Stephen Holland (pictured), the culinary team delivers a highly refined expression of Northern Ireland’s natural larder, supported by impeccable, intuitive service.

At the heart of the experience is The Restaurant at Dunluce Lodge, where Holland’s menus are shaped by seasonality, sustainability and close relationships with local farmers, fishermen and artisan producers. A Tyrone native, Holland’s culinary journey began at just thirteen, inspired by his mother Patricia and his great aunt Kathleen, whose love of cooking sparked his lifelong passion. His career has since spanned the globe, including time working with celebrity chef, Rick Stein and cooking for distinguished guests such as Queen Elizabeth II, before returning home with a clear vision: to champion the produce of Northern Ireland.

 

“The Causeway Coast offers an incredible natural pantry,” says Holland. “Our aim is to give diners a true taste of this place and celebrate its rich bounty by working with exceptional local producers and allowing those ingredients to shine.”

That philosophy is evident in every dish. Co Down oysters on offer are pristine and briny, lifted with Burren balsamic horseradish vinegar and lemon. Kilkeel crab and mussel salad, finished with a delicate fennel and dulse pickle.

Seafood is a constant thread throughout the menu. Grilled local fish is paired with sweet brown shrimp, samphire and a sharp lemon and bay vinegar. Halibut is elevated with crayfish, samphire and radish while hake is served with charred leek, potato and leek pavé and a robust XO sauce. Each dish is rooted in both technical precision and a strong sense of place.

 

For meat lovers, provenance is paramount. The standout 400g bone-in sirloin of Lisdergan beef is a celebration of Northern Ireland’s exceptional farming, served simply with a rich red wine jus to allow the quality of the meat to come through. Elsewhere, Lisdergan flax-fed beef fillet is complemented by braised beef cheek and fine herb stock, while Eccelgreens pork is paired with Armagh apple butter and preserved fennel, further reflecting the kitchen’s commitment to sourcing local pork.

Beyond the main restaurant, Dunluce Lodge offers a variety of distinctive dining experiences. The Bar provides a relaxed yet refined setting for all-day dining, where expertly crafted cocktails, fine Irish spirits and a carefully considered menu create an atmosphere that blends elegance with warmth.

 

The Vault offers a more intimate and atmospheric experience. This elegant cellar space, with its soft lighting and sense of old-world charm, is home to an exceptional collection of wines and premium whiskeys. The extensive wine list has been thoughtfully curated, featuring both classic and contemporary producers from across the globe, while the whiskey selection showcases the very best of Ireland alongside rare international finds.  The great big table in the centre is perfect for private dining or a special occasion for an intimate group.

 

Dining at Dunluce Lodge extends beyond the plate. Guests can experience chef’s table evenings, whiskey and oyster pairings, and seasonal tasting menus inspired by the Causeway Coast, as well as foraging walks with the culinary team.

Ultimately, dining at Dunluce Lodge is about more than exceptional food—it is about provenance, storytelling and a profound sense of place. Here, every ingredient has a source, every dish has a purpose, and every meal offers a true and memorable taste of the Causeway Coast. Food stories from the edge of the world where the dramatic coastline plunges into the sea.  A great story told one plate at a time, one bite at a time.

For more see www.dunluce.com or call +44 (0) 28 705 31 700.

Little Island, on the Carrigrennan Walk by the Lee.

 Little Island, the Carrigrennan Walk by the Lee.

There is a hill or two here but overall, it is an easy-to-walk paved route. It has good views of much of Cork harbour,  from Jacob's Island to Fota Island. The walk itself takes you past an old tower and you also get a view of a similar structure on Fota. It is a good place to spot rabbits and birds (such as egrets). There is a car park (no fee) and an adjacent  playground.

The ruined tower

Jacob's Island, in the hazy distance

Cowslip

The ruined tower (again)

Blackthorn in bloom. The houses at the back are across the harbour in the Passage/Monkstown area.

Get Yourself Naturally Nourished at North Point. Also in City Gate and Penrose Dock!

Get Yourself Naturally Nourished at North Point. 

Also in City Gate and Penrose Dock!

For two years now, Naturally Nourished have been keeping customers happy in their third daytime restaurant in the North Point Business Park, just off the Commons Road. It is a spacious venue, bright and airy (lots of glass), comfortable too and well worth a visit (11:30 to 14:30 Monday to Saturday). They also have outlets in City Gate at Mahon and Penrose Dock.

At North Point, in one of the brightest and airiest interiors of any restaurant in Cork, you can expect enticing warm bowls, different special hot sandwich options daily and salads galore, There are listed above the saving area and do watch out also for the daily specials on the dedicated blackboard standing just inside the entrance.

Korean Bowl

A blackboard on the ground just inside the door is dedicated to the specials and got my attention straight away. By the way, a few dishes are not available before 12.30pm. No need to wait though for the Roasted Vegetable Soup or the Korma curry with Coriander, almond flakes and basmati rice.

The 12.30pm specials included a Mexican Chipotle Beef Bowl (beef and mixed bean chip with cos lettuce, charred corn, Jalapeño salsa, tortilla chips and warm spicy rice. Quite a bowl for just €11.90 - prices are fair here!  

My choice though was the Korean Bowl and that was well worth the extra euro. It came loaded with sticky Gochujang chicken, white rice, marinated cucumber, chilli crispy mayo, radish, and toasted sesame street. Looked very appetising as it came to the table and didn’t disappoint in any aspect. CL meanwhile enjoyed here Korma curry with Coriander, almond flakes and basmati rice.

Korma

You line up to order here and while doing so I was tempted by the line-up of sandwiches, And on exit, I bought one thinking it would come in handy at suppertime! So I treated myself to the Peri Peri Chicken with rocket and a harissa mayo. The spice was quite mild overall, adding to the flavour rather then the heat, and the amount of chicken was very generous for €7.90 overall.

With all the exotic dishes, especially those with an Asian influence, you might be thinking that Naturally Nourished don’t do much with Irish suppliers. But they do! Indeed, they support a long list of local producers and suppliers as you can see from the list below.

Sandwich

This was a deli errata policy from Yvonne Whitley and Kevin Madden, founders of Naturally Nourished .”We are a health food cafe specialising in breakfast, lunch, salads, wholesome hot dishes and house baked healthy treats.” The business, billed as“health food cafes” has been operating for ten years now. Their first bricks and mortar cafe was at City Gate in Mahon  and their second venue was in Penrose Dock in 2020 followed by North Point in 2024..

So for sustainable sourcing, excellent health food, friendly and efficient service, why not give Naturally Nourished a try. No matter which part of the city you live, you’ll find one not too far away!

More on the cafés here.

Suppliers

Meat - all Irish sourced from various suppliers in The English Market

Cheese - Toonsbridge dairy, Cashel Blue and Cooleeney

Yoghurt - Killowen ard Compsey Creamery

Breads & pastries - Arbutus Bakery and Seeds Bakery Kinsale

Olives - The Real Olive Co.

Balsamic vinegars and oils - The Real Olive Co.

Chorizo and cured meats - The Real Olive Co.

Free range eggs - The Chicken Inn

Coffee - Roasted in Cork from Three Fools

Nuts, seeds & quinoa - Organic from Independent Irish health foods

Super food powders - Organic Independent Irish

health foods

Drinks - Whole Earth and Synerchi Organics - Independent Irish health

Fruit and veg - All fresh

Tea - Pukkah and Clipper organic premium tea bags

Spices, coconut oil, organic tahini - Mr Bells Spices

Packaging - all compostable from Vegware & Down to Earth material

************ 

Dunluce Lodge Celebrates First Anniversary with Major Industry Recognition and Global Prestige

press release 

Dunluce Lodge Celebrates First Anniversary with Major Industry Recognition and Global Prestige

 

Just one year after opening its doors, Dunluce Lodge in Portrush, Northern Ireland, has firmly established itself as one of Ireland’s most distinguished luxury hospitality destinations. In a remarkable first year of operation, the five-star property has achieved a series of accolades and prestigious affiliations that position it among the very finest boutique hotels in the world.

 

Among the hotel’s most notable honours is the Georgina Campbell Award, one of Ireland’s most respected and influential recognitions in the hospitality industry. The Georgina Campbell Guides are widely regarded as the gold standard for independent hospitality assessment in Ireland, celebrating excellence in hotels, restaurants and guest experiences. Receiving this award within its first year is a powerful endorsement of Dunluce Lodge’s exceptional service, refined design, and outstanding guest experience.

 

Further cementing its international reputation, Dunluce Lodge has also been accepted into the globally renowned Small Luxury Hotels of the World (SLH) portfolio. Membership in SLH is highly selective, with each property undergoing rigorous evaluation to ensure it meets the organisation’s exacting standards for quality, individuality and luxury. Inclusion signals that Dunluce Lodge is recognised on the global stage as a property delivering world-class luxury and bespoke hospitality. Adding to its growing list of distinctions, Dunluce Lodge has also become a member of Ireland’s Blue Book, a prestigious collection of the country’s most exceptional hotels, country houses, castles and restaurants. Membership is by invitation and represents a commitment to authentic Irish hospitality, outstanding culinary standards, and a distinctive sense of place.

 

Located on the spectacular North Antrim Coast, near the legendary Royal Portrush Golf Club, Dunluce Lodge has quickly become a destination for discerning travellers from around the world. The hotel’s proximity to one of golf’s most celebrated links courses has also made it a favourite among visiting players and fans of the sport.

 

In 2025, global golfing star Rory McIlroy chose Dunluce Lodge as his home during the The Open, staying at the property with his family while competing in the tournament at nearby Royal Portrush. His visit further highlighted the hotel’s appeal to international guests seeking privacy, luxury and a world-class location along one of the most scenic coastlines in Europe.

 

Over the past year, Dunluce Lodge has distinguished itself through its combination of understated luxury, exceptional cuisine, and warm, personalised service. With its intimate scale, refined interiors and dramatic coastal setting, the hotel offers guests an experience that blends contemporary elegance with the rich heritage of Northern Ireland’s Causeway Coast.

 

Commenting on the hotel’s first anniversary, General Manager Stephen Meldrew said, “Reaching our first anniversary is a proud moment for everyone at Dunluce Lodge. From the beginning, our ambition was to create something truly special on the Causeway Coast — a hotel that combines world-class luxury with the warmth and authenticity of Irish hospitality. To receive recognition such as the Georgina Campbell Award, to be welcomed into Small Luxury Hotels of the World, and to join Ireland’s Blue Book within our first year is an incredible honour for the entire team.”

 

As Dunluce Lodge celebrates its first anniversary, these achievements reflect both the vision behind the property and the dedication of its team in delivering an exceptional guest experience from day one and they look forward to welcoming guests from across Ireland and from around the world.

Dunluce Lodge, Dunluce Road, Portrush, BT56 8NB. For more see www.dunluce.com or call +44 (0) 28 705 31 700

 

Cherry Blossom Time At Blarney Castle Gardens

Cherry Blossom Time At Blarney Castle Gardens

Visit: 27.03.2026 

Blossom all around you as you walk towards the garden

 Prunus Shirotae close to the entrance

First days out for the cattle.
At least, the first time I saw them.

First flowers on the wild garlic.

In the Himalayan section, a hint of what's to come

Cyclamen, with is distinctive leaf pattern.

River, blossom and castle.

Time for a rest!