Entries are now open for Blas na hÉireann 2025, the Irish Food Awards

Calling all food and drink producers, entries are now open for Blas na hÉireann 2025, the Irish Food Awards

Calling all food and drink producers in Cork — entries are now open for Blas na hÉireann 2025, the Irish Food Awards, with Best in County supported by Cork LEO. 

Now in their 18th year, Blas na hÉireann is the largest competition for quality Irish produce on the island of Ireland, created to recognise and celebrate the very best of Irish food and drink. Entries are now open for producers across all categories and the deadline for all entries is the 15th May. 

 

“It’s an exciting time when we begin our annual process again,” says Artie Clifford, Blas na hÉireann Chairman. “Every year for the past 18 years we have gone into the competition looking forward to discovering new products and welcoming new producers participating, right across the island, and every year our expectations have been exceeded. With over 3,000 entries in 2024, this year’s bar has been set very high, but we have every confidence in the innovation, talents and commitment of our food producers, and no doubt there will be much to excite and delight in Blas na hÉireann 2025.” 

The Blas awards are the biggest blind tasting of produce in the country, and the criteria on which the product is judged as well as the judging system itself, which was developed by Blas na hÉireann with the Food Science Dept of UCC, is now recognised as an industry gold standard worldwide. The tasting takes place throughout June and July, building towards the biggest celebration of Irish food and its producers when the awards are presented in the Blas Village in Dingle in October.  

Last year over 3,000 products from every county in Ireland were entered to win bronze, silver or gold awards in over 170 food and drink categories, as well as key awards such as Supreme Champion and Best Artisan Producer. Winning at Blas makes a significant business difference to winners, with research showing that the Blas accreditation has the highest recognition amongst Irish consumers. Seeing the award logo on packs guarantees shoppers a top-quality Irish product. 

For full rates and further details, please visit www.irishfoodawards.com  

  

Holy Crab! A "Taste of the Sea" Lands in Dublin at Maneki Restaurant

 Holy Crab!  A Taste of the Sea 

Lands in Dublin at Maneki Restaurant

 

Prepare for an unforgettable dining adventure as Maneki Japanese Cuisine & Karaoke Box on Dawson Street, Dublin 2, unveils "Holy Crab"—the ultimate seafood experience. 

Forget what you know about traditional seafood platters. The "Holy Crab" is a vibrant feast designed for indulgence, excitement, and deliciously messy fun. This show-stopping dish blends the fiery kick of Cajun spices with the elegant finesse of Japanese cuisine, creating a mouthwatering fusion perfect for Dublin's discerning foodies and adventurous diners.

Each "Holy Crab" platter brims with succulent seafood: luxurious lobster, sweet crab, tender crayfish, juicy prawns, octopus, squid, clams, mussels, and much more, accompanied by delightful sides like corn, chips, broccoli, rice cakes, and even savoury sausage. Expertly stir-fried in a traditional Japanese wok, the seafood is flash-fried first to lock in flavour, then finished in Maneki’s signature garlic butter chili sauce—a harmonious blend of heat, garlic, and umami.

 

Diners can choose from The Holy Special (€89), a classic seafood feast perfect for two or The Holy Supreme (€114) which has even more seafood goodies, such as lobster included for the ultimate in indulgent seafood dining.

 

"We wanted to bring something genuinely unique to Dublin," explains Polly Yang, co-owner of Maneki. The dish is a big hit in restaurants in Finland, Sweden, Denmark and Norway but we wanted to make our own version of the famous dish.  The Maneki Holy Crab platter is an elevated version of a traditional seafood boil but with an exciting Japanese twist. It’s vibrant, flavourful, and designed for sharing. We provide gloves—no forks are necessary—and encourage our diners to dive right in and truly enjoy the flavours and the dining experience."

 

Beyond this extraordinary seafood experience, Maneki offers an authentic taste of Japan with fresh sushi, sashimi, and inventive dishes to satisfy every palate—including thoughtful vegetarian and vegan creations. The menu features the freshest Irish meat, locally sourced fish, and an extensive range of vegan and vegetarian options, ensuring top-tier dining experiences.

 

Bringing the flavours and electric energy of Tokyo’s nightlife to the heart of Dublin city centre, Maneki Japanese Cuisine & Karaoke Box is the ultimate destination for those who love great food, fun and music. The restaurant offers a unique blend of modern Japanese cuisine, high-tech karaoke, and a lively social atmosphere, making it the go-to spot for groups, celebrations, and unforgettable nights out.

Beyond the food, Maneki’s state-of-the-art karaoke studios set it apart as Dublin’s premier karaoke destination. Each room features cutting-edge sound systems for a crystal-clear singing experience and a colossal song library with over 500,000 tracks spanning every genre. The custom-designed interiors range from traditional cherry blossom aesthetics to nightclub-inspired party rooms, offering the perfect setting for friends to gather, sing, and celebrate. The extensive cocktail menu is also a huge hit and features classics and Japanese cocktails and drinks. 

 

Maneki offers a range of karaoke and dining packages, making it ideal for everything from birthday parties and hen nights to team-building events and casual catch-ups with friends. Guests can choose from a dining experience without karaoke or karaoke and dining experiences with finger food or a full dining menu and experience.  Prices start from €37 per person for karaoke and finger food, or a full three-course dining experience followed by two hours of karaoke is priced from €65 per person.

 

Located in the heart of Dublin, at 43 Dawson Street, Dublin 2, Maneki is open daily from 12:00 noon to 11:30 pm.  Reservations are recommended and can be made through the website www.maneki.ie, by email hello@maneki.ie or by calling +353 1 561 0889. For more information and to view the full menu, visit www.maneki.ie

press release

 

On the craft trail with Blacks of Kinsale and The White Hag. Supporting Irish Craft Beer!

On the craft trail with Blacks of Kinsale

and The White Hag.

Supporting Irish Craft Beer

Black’s Kinsale Pale Ale 5.0% ABV, 500 ml bottle, O’Donovan’s Off Licence

“perfect balance and amazing drinkability”

A mid gold with unceasing fountains of bubbles rising are what you see when you pour a bottle of Black’s Kinsale Pale Ale. Flavours are masterfully balanced here with both the hops and the malt getting a chance to shine. But I knew all this as the Kinsale KPA has been a favourite of mine since the start.

Blacks of Kinsale certainly crafted a classic when they produced their first KPA in 2013. It is one of my favourite ales. I love the way the flavours spread over the palate from the first sip and that dry clean lingering finish. Indeed, linger is the word. Take your time sipping, the better to enjoy every single drop.

it is that balance between malt and hops that I find attractive. Some brewers go too heavy on the malt for their pale ales but this recipe allows the hops, a mix of Centennial, Cascade, and Citra, to shine through, contributing flavours of grapefruit, lime and other citrus, while the malt also plays its part, not least in giving a delicious mouthfeel. Enjoy!

I’ve enjoyed this id draught along the West Cork Coast including the beautifully situatded Trident in Kinsakle itself, in the welcoming Celtic Ross Hotel and, most mem orably, in the sunny garden of the Lifeboat Inn in Courtmacsherry.

They say: An American style Pale Ale bursting with hoppy tropical and juicy citrus fruit flavours, masterfully fused with biscuit and caramel malt aromas to produce a fantastic taste sensation. Medium in body with perfect carbonation, this beer will zip around your mouth reaching a beautiful clean finish.

Geek Bits

Style: American Pale Ale - Top Fermented

Hops: Centennial, Cascade, Citra

Release: 2013 Pair with: Burgers, Steaks, BBQ Meats and sunshine (if you get it!)

Food pairing: Burgers, steaks and BBQ meats

The White Hag Swell Classic APA, 5.2% ABV, 440 ml can, Bradleys

“A Modern Take on a Timeless Classic!” 

This American Pale Ale by The White Hag comes with a golden amber colour under a soft foamy head and with a myriad of micro-bubbles racing upwards. Floral hops and citrus greet you in the aromas. And the hops also make an impact on the palate, a balanced burst of the citrus and that subtle malt sweetness all leading to a really refreshing swallow, the finish issmooth and crisp. Very Highly Recommended.

The White Hag: “A Modern Take on a Timeless Classic! … Swell is a crisp and hop-forward American Pale Ale, expertly crafted with Cascade, Centennial, and Citra hops for a bold citrus-floral punch that beer lovers crave. This classic style is elevated with Hyperboost Citra hop oil from Yakima Chief.”

The name, of course, comes from the ocean and the swelling waves that surfers love to ride off the Sligo Coast. Ride a big one, and you’ll deserve a can of this APA.

Brewery & Taproom Tours at The White Hag Brewery will officially launch on May 2nd, 2025. Nestled in Ballymote, Co. Sligo, along the iconic Wild Atlantic Way, “our brewery tours will offer an immersive experience into the craft, tradition, and innovation behind our award-winning beers”.

Gold Medal Hotel Awards 2025 - Entries Open!

press release 

Gold Medal Hotel Awards 2025 - Entries Open! Gold for Killarney Plaza in 2024!

We are thrilled to announce that the 2025 Gold Medal Hotel Awards is now open for entries.

Now in their 36th year, the Gold Medal Hotel Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Gold Medal Hotel Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. The winners will be announced on Tuesday, the 27th of January 2026 at a gala awards ceremony hosted by Anton Savage at The Galmont Hotel & Spa in Galway

With 34 categories to choose from, there is definitely one suitable for you any Irish Hotel!

“In a sector where excellence is the standard, the Gold Medal Hotel Awards stand as a beacon of distinction,” remarked Trish Murphy Commercial Director for the awards. “We are thrilled to celebrate our 36th year of honoring the trailblazers who continually raise the bar in Irish hospitality.”

Amongst many other winners from the 2024 awards Adare Manor in Co. Limerick took home the Gold Award for "Ireland's Five Star Resort",and Castle Leslie Estate was named "Ireland's Favourite Place To Stay", voted for by the public!

The deadline for entries is set for August of 2025, with an entry cost of €100 + VAT for up to 5 entries. As establishments and individuals across the country prepare to showcase their excellence, anticipation builds for the culminating event.

Taste of Two Cuisines. Sullys bring delicious Cork-Mex to the Quay! Some superb Irish as well! All very affordable.

Taste of two Cuisines. 

Sullys bring delicious Cork-Mex to the Quay!

Some superb Irish as well! All very affordable.

El Nino Tacos

Sullys is the new restaurant on Sullivan’s Quay, co-located with the well-known, well-loved Sober Lane.

First look at the menu and when you see Nachos, Guacamole, Salsa, Tacos, and more listed, you think Mexican.  But traditional roast chicken is also a star here, as we found on a visit last week.

Wings

One of the features of this new restaurant is the offer of dinner for two for €40.00. Here, the couple shares a starter, enjoys a main course each and then shares a dessert (if you have room, portions are large, filling, and delicious).

We were delighted to get the call to try out the menu. We ordered a starter each and shared both. The sharing bit was easy enough with the Crispy Chicken Wings with Buffalo Hot Sauce or Korean BBQ sauce glaze. We chose the Korean. There was loads of chicken and lots of flavour, so much so that we barely touched the dip provided.

No shortage of paper napkins here, and we needed them all as, after the wings, we tucked into the El Nino Nachos (Guacamole, salsa, Truckstop Cheese Sauce, pickled slaw, buffalo hot sauce, Lime Sour Cream). The Nachos were roughly divided into two parts, one headlined by the Guacamole, the other by the Salsa, both equally engaging and flavoursome.

Soon, we were on to the mains. My pick was the Beef Brisket Tacos (Flour tortilla with slow-roasted brisket, pickled slaw, chilli peanut sauce, cool lime sour cream, and crispy onions). Every little bit, including those onions and that pickled slaw, was spot-on and very satisfying. There was quite a large quantity of brisket here, and I’m thinking I may start with the Brisket Nachos next time and chose something else for mains. Might get to dessert that way!

Negroni (left) and Clover Club

Aperol Spritz

CL meanwhile was thrilled with her Cider Roast Chicken (cider brined and roasted chicken breast, chive mash, buttered carrots and parsnips, caramelised (onion gravy), delicious proof that the chef here can turn their hand to Irish and execute it every bit as well as the “Cork-Mex”. She put her eye on the very tempting burgers that were being served at a nearby table as a strong possibility for the next visit.

And then there’s a whole list of cocktails, virtually all with an Italian element. I haven’t thought about it before, but it seems you cannot have a cocktail without serious Italian input. Of course, Kinsale Gin also had a leading role.

Godfather Sour

Take the long and light Spritz, for instance, where you have a choice of Aperol, Campari, Disaronno, Sarti (a pink liqueur based on Sicilian blood oranges), or Limoncello to add to the Prosecco. My Negroni was a “blend” of Kinsale Gin, sweet vermouth and Campari. Others tested (each passing with honours) were Clover Club (Kinsale Gin, Martini dry, lemon, egg, raspberry) and a Godfather Sour (Bulleit Bourbon, Disaronno, Lemon, egg, bitters).

A very enjoyable outing to Sullivan’s Quay indeed. Superb meal, with a difference, and excellent friendly and informative service as well at Sullys. Get all the info, including opening times and menus, here.

Parliament Bridge. From the door of Sullys, on Sullivan's Quay.

MIDLETON VERY RARE, THE PINNACLE OF IRISH WHISKEY, LAUNCHES 2025 VINTAGE

The Whiskey Wire

(other spirits may appear!)

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MIDLETON VERY RARE, THE PINNACLE OF IRISH WHISKEY, LAUNCHES 2025 VINTAGE 

Six distillate styles unite to create a commemorative whiskey that honours Midleton Distillery’s 200-year legacy

Midleton Very Rare, the pinnacle of Irish Whiskey, is proud to unveil Midleton Very Rare 2025, an extraordinary blend of the finest single pot still and single grain Irish whiskeys, spanning four decades. This year’s vintage is a testament to both tradition and innovation, expertly crafted to pay homage to Midleton Distillery’s 200th anniversary*.

Drawing on his extensive expertise in distillation and maturation, Master Distiller Kevin O’Gorman led an exceptional team in creating Midleton Very Rare 2025. Their journey began with the careful selection of rare single pot still and single grain whiskeys from Midleton’s prestigious A2 Warehouse, an historic stone warehouse dating back to the 1860s, where the best performing whiskeys are set aside to mature.  

In their pursuit of perfection, and for the first time in the collection’s history, the team identified six exquisite distillate styles, each representing generations of artisans who have shaped the Midleton Very Rare legacy. Masterfully blended, these distillates unite to create a whiskey of remarkable depth and complexity. This milestone release stands as testament to Midleton Very Rare unwavering craftsmanship, visionary spirit and commitment to pushing the boundaries of Irish whiskey excellence, an ethos that has stood at the core of the distillery since its very inception.

*Midleton Distillery was founded in 1825

Unique to the 2025 vintage, O’Gorman hand selected three styles of grain whiskey for inclusion. Alongside Midleton’s signature grain whiskey, he included a 22-Year-Old select batch special grain whiskey, crafted from a mash bill of barley and malted barley, which was blended with an equally rare 21 Year-Old grain whiskey. Both matured in refill ex- American whiskey oak barrels, allowing the luscious sweetness and rich butterscotch notes of the distillate to shine through. 

Midleton Very Rare 2025 also features an increased pot still contribution, adding an intricate layer of complexity with deep spice and stone fruit notes, beautifully complementing the notes of sweet toffee, butterscotch, gentle floral and cut grass nuances of the grain whiskey. After meticulous blending, the team created three initial prototypes. Following a series of delicate refinements, enhancing the contribution of pot still whiskey aged in first fill barrels brought the final expression into perfect harmony. The result is an exquisitely complex whiskey with a well-balanced finish, one that stays true to the Midleton Very Rare profile while introducing a subtle yet defining twist for this year’s vintage.  

Celebrating the launch of Midleton Very Rare 2025, Kevin O’Gorman shares:

"As we celebrate 200 years of whiskey making excellence at Midleton Distillery it is a true honour to craft a vintage that commemorates this remarkable legacy. Midleton Very Rare 2025 is a whiskey of depth and balance, meticulously composed from six distinct distillate styles, each representing generations of mastery, innovation, and dedication that have become synonymous with Midleton Very Rare. This milestone release not only pays tribute to the past but also looks to the future. As we honour this historic occasion, my team and I remain committed to laying down more extraordinary whiskeys that will continue to shape and inspire the Midleton Very Rare legacy for the next 200 years and beyond.”

Housed in a beautifully crafted, fully recyclable* gift box, the Midleton Very Rare 2025 bottle is adorned with elegant details, including an illustration of Midleton Distillery, its iconic pot stills, and a commemorative stamp marking the distillery’s historic 200th anniversary.

Midleton Very Rare 2025 was bottled at 40% ABV and will be available from 15th April, initially in Ireland, the USA, Northern Ireland, Great Britain, Australia, Irish and global travel retail and Irish Distillers’ brand homes at the RRP of €240, $350, £220, and in additional markets later in 2025. 

press release

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Kinsale 21 Gin 40% ABV.

Each drop is a sensation! Also a standout in cocktails

Widely available at about €40.00

Kinsale Gin is a prize-winning spirit featuring an impressive blend of 21 botanicals. According to the makers, "We go the extra mile to hand-pick local botanicals to achieve complete perfection. Each of our treasured 21 botanicals has been carefully chosen to contribute something extraordinary to our gin. We gather them seasonally and responsibly, ensuring enough is left for local wildlife and promoting future growth."

I have loved this gin for quite a while. It is fresh and captures the essence of the open countryside, which is not surprising since many of the 21 botanicals are foraged from the local area. When you don't overwhelm the essential spirit with too much tonic or excessive mixers, you'll notice beautiful notes of juniper, alongside the floral hints of meadowsweet, elderflower, and elderberries, complemented by the exotic aromas of lemon verbena and lemon geranium. They describe it as: “The sweetness from the

La Croix Gratiot - ‘the pinnacle of Picpoul de Pinet’

 La Croix Gratiot Picpoul de Pinet 2022

RRP €20.95 Jus de Vine Red Nose Wine Terroirs The 1601 Wineonline

‘the pinnacle of Picpoul de Pinet’

This Picpoul (12.5% ABV) is a vibrant yellow in colour,  limpid, and inviting in the glass. The nose features fresh aromas of citrus fruit such as lime and grapefruit. The palate is full but extremely well-balanced, with fresh limey acidity and a mouthwatering, crisp and persistent finish. Very Highly Recommended

Pure and unoaked, it is perfect for oysters and, as they say, “but not just oysters”. Try it with all seafood and shellfish, cod fritters, and fish casseroles. Serve chilled at 10-12°C. The wine was aged in stainless steel, on its fine lees for a brief period “to add texture to the palate”.  Sustainability is at the core of what Domaine La Croix Gratiot do, and in recent years, they made the transition to biodynamic farming and gained organic certification from the 2021 vintage.

The Picpoul grape is grown, more or less exclusively, to the north of the Thau basin, around the town of Pinet. The Thau Lagoon is a true inland sea, separated from the Mediterranean by a narrow strip of sand. As a natural environment, it is unique in Europe. Shellfish farms cover more than 1,300 ha of the Thau and the demand for these oysters and the wine is high in the locality. In France, you are often told to match the local wine with the local food, and that long-standing advice is absolutely true in this area.

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Picpoul de Pinet is a white wine produced from the Picpoul grape, which hails from the Languedoc region in the south of France. The specific area renowned for producing Picpoul de Pinet lies around the town of Pinet, near the Mediterranean coast, in the Aude department. This region enjoys a warm climate and proximity to the sea, which enhances the wine's crisp, refreshing character with vibrant acidity. It's often appreciated for its citrus and floral notes, making it a popular choice for seafood pairings.

Fota Wildlife Park. Strolling around on a sunny April Wednesday morning.

Fota Wildlife Park. Strolling on a sunny Wednesday morning.

(Pics taken: 10.04.2025)

Open wide!

Hay. Rhino

Mrs Lion

Above, young Lemurs play in the nursery, while below(x2), mothers look after the babies
 in the maternity "ward"

Twins!!

Didn't expect that! The much smaller Antelope chases the Bison around the enclosure.
Didn't expect the antelope to attack and didn't expect the speed that the bison reached.

The heron was on full alert, hoping that the pelican would drop a fish!

Full Irish for this bunch of giraffes.

The crows here must be the best fed in Ireland. Look at the shine on this one.