Quinlan's catch and cook and serve, with the best of them

Quinlan's catch and cook, and serve, 

with the best of them

We have been fairly regular visitors to Quinlan’s in Cork, and indeed to some of their string of outlets in Kerry, so we were confident as we headed downtown last week. As we turned into Princes Street we were amazed to see the sheltered tables, operated by the various local restaurants (including Quinlan’s), packed to capacity, reminiscent of a piazza in an European city.

Pan Fried Fillets of Seabass. Served with Potato Croquettes, Harissa Sauce & Sweetcorn Pico De Gallo. €20
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All about the fish!

There was quite a contingent dining also. The menu, not unexpectedly, is dominated by fish of all types, though I did note a Chicken Supreme. It is an all day menu augmented by specials which are mostly more expensive with the headline dish Quinlan's Seafood Tower (Half Lobster, Crab Claws, Mussels, Tiger Prawns Langoustines, Smoked Salmon, Oysters Marie Rose, Garlic Mayo, Shallot Vinaigrette) clicking in at €145 (doesn’t say on the menu, but I presume it’s for sharing!)

They have wines of course, including good appropriate whites for the fish, and beers but,  disappointingly for me, no craft beer. I used to love sipping a pint of Killarney’s Casey Brothers Stout in the Kerry restaurants. I know the Killarney brewery is now closed but there are a quite a few other local brewers in Cork and Kerry.

Pan Roasted Hake. Served with Creamy Wild Mushroom and Garden Pea Orzo Pasta, Mint Pea Purée, Homemade Sundried Tomato Pesto & Herb Olive Oil. €20

Out of the blue, straight to you!

Most of the fish here comes from the nearby Atlantic coast, much of it caught by Quinlan’s own boats. They have been at it since 1963 and export fish “all over the world”.  It is out of the blue and straight to you from people who know what they are doing.

Our dishes were faultless, perfectly cooked and very good value. We were particularly taken with the two main dishes, the sea bass and the hake, not a morsel left on either plate.

Starter of Open Shrimp Sandwich. Succulent North Atlantic shrimp, Quinlan's Marie Rose Sauce on Home Brown Bread. Served with Mixed Salad. €11.95

Busy service

It was a busy service and the hard-working staff maintained a high standard with time for a little chat and a big smile, even when the credit card phone briefly developed a fault! Just an excuse for a laugh really.

Their restaurants are well-regarded for being highly accommodating, offering dedicated gluten-free options and coeliac-safe batters. If you want to avoid fried food, you can “request any of their fresh catches to be pan-fried in olive oil instead of battered”.

Quinlan's have two entrances, one from Princes Street, the other (above) from Oliver Plunkett St. The Quinlan operation  was established in 1963. In 2011, Quinlan’s were recognised as National Seafood Specialist of the Year. They added the Cork restaurant to their portfolio in 2016 and soon expanded its footprint (including the entrance above).
More info (inc. reservations and menu) here.

Food Tip + Pairing. St Tola Ash Log and Lustao Amontillado

 Food Tip + Pairing. St Tola Ash Log and Lustao Amontillado

St Tola's Ash Log goats cheese has long been regarded as one of the very best. It is a premium product and, in Cork, you can buy it at Iago's in Princes Street. They sell it by the full roll, half and quarter.

I had an unopened bottle of another superb product, the Lustau Amontillado dry sherry, bought recently in Bradley's of North Main Street, Cork. I noticed that goats cheese was recommended as a pairing. I put the two together and voila a perfect match. Very Highly Recommended!

Cindy can stay out later at Arthur’s. Mayne’s serve tapas and wine until 1.30am, every night.

Cindy can stay out later at Arthur’s.

Mayne’s serve tapas and wine until 1.30am, every night.

Tapas in the sun

Mayne's offer outdoor dining in Pembroke Street

Cinderella used to go home at 12.00am. But now they stay out later, enjoying the craic and the superb tapas at Arthur Maynes. Not a late bird? Don’t worry. Those delicious bites are available from 12.00 noon. Arthur Maynes: “We are proud to be the only spot in Cork where you can sit back and enjoy refined tapas and a glass of wine until 1:30 am every single night.” 

We called in to the quirky Pembroke Street restaurant the other day at lunchtime, early birds rather then late! Quirky because, as you go into the premises, you may inspect their glass cabinets and investigate the medicines, cosmetics, and apothecary accoutrements from the past 120 years. Very little has been done to the ground floor of a building that houses Arthur Mayne’s, a former chemists, now one of the most unusual bars in Cork city.

People were dining al fresco in Pembroke Street but we made our way through the dark interior to the sunlit area at the rear, an area that Mayne’s share with Crane Lane, a sister business. People were also enjoying the air here but we had no problem in getting a table.

Paté

We skipped the first page and concentrated on the back page where the tapas are listed. We made it easy for our server, picking the last four on the list, skipping the cheese board, the meat board and the combo of the two.

Tapas are small, tasty shareable plates in Spanish cuisine, classically featuring items like patatas bravas, jamón ibérico, and tortilla española. They are designed to accompany drinks in social settings. Pintxos are the Basque version, usually small, flavourful snacks typically served on a piece of bread and held together with a toothpick.

No toothpicks at Arthur’s but two of our four were close to the Basque offerings. The Marinated Mozzarella & Pesto (Crostini Toasted Crostinis topped with Garden Pea almond & Basil Pesto, Marinated Mozzarella & Sundried Tomatoes} and the Pan Con Tomato (Crushed Tomato, Garlic & Olive Oil on Toasted Crostinis). Tasted every bit as good as they looked and each well-priced.

Hummus

The quality, and the value, was also evident with the other dishes: the Chicken Liver and Brandy Pâté (Served with Toasted Crostinis and Quince Jelly) and the Hummus (Served with a Rustic Baguette). The Tapas are served 12.00pm to 1.30am every day. The lunch menu is available 12.00pm to 3.00pm. I read afterwards on social media that they also do specials but we weren’t offered any on our visit.

Good company!

We concentrated on the tapas but from previous experience here I can recommend the Spiced Beef Stack (Traditional Irish Spiced Beef, Caramelised Onions, Gherkins, Mixed Leaves, Tomato & a Seeded Mustard Aioli on Sourdough).

Twenty or so bars in Cork City, including the Rising Sons brewery and the Old Brennan’s Winehouse, are collectively known as the Cork Heritage pubs and the man who has (and is) breathing new life into this collection is Benny McCabe. bennylovespubs 

Of course, there is a full bar in Mayne’s and currently you may sparkle in the sun with a bottle of Furlan Valdobbiadene Prosecco Spumante Rose from Treviso or a pints of one of the Rising Sons beers, not to mention their cocktails. Don’t be too late, now!

Dining in the lane

Painted Lady Butterfly at Blarney Castle today.

Blarney lake, house, butterfly

Painted Lady Butterfly at Blarney Castle today.
They arrive here each summer from North Africa and Southern Europe.
More on their amazing multi-generational migration here. 

Lake, vegetation

Blarney House, horses

pics 07.23.2026

Blooming Spectacular in

63% of Irish adults have cut back on eating out as the cost of living rises

 press release

63% of Irish adults have cut back on eating out as 

the cost of living rises

New research finds 77% would dine earlier if restaurants offered special offers

Almost two-thirds (63%) of Irish adults have cut back on dining out due to rising living costs, while 77% would be willing to dine earlier if restaurants offered special offers, according to new research commissioned by First Table and conducted by Opinions.ie* 

The findings highlight a significant

Thompsons. Steak and Swiss Roll. And much, much more.

 Thompsons. Steak and Swiss Roll. 

And much, much more. 

Picanha

Do you eat any vegetables in Argentina? The question was posed by the late Chef Anthony Bourdain during a filmed visit to the South American country some time back. Had he posed that question last Thursday, the answer may well have been: No vegetables, just English defenders. The hugely experienced Bourdain was obviously struck by the amount of steak that the Argentinians consume and, yes there was very little colour on the plates.*

It was high noon on one of

Taste Tip. St Tola Divine.

Taste Tip

St Tola Divine

St Tola Divine is a Very Highly Recommended creamy cheese, cool and fresh, with a citric tang. Bought this in the local SuperValu.  Within minutes, an improvised lunch was on the table - didn't fancy cooking at high noon of the heatwave! Not too much bread in the house but "remainders" of Paneire sourdough (from O'Keeffe's St Luke's) and the Mayfield Bloomer (Ryes and Shine St Luke's), were loaded with leaves from the garden, juicy cherry tomatoes, and a basil based pesto. Divine, of course!

Ballymaloe Foods Achieves Certified B Corporation™ Status

 Press Release

Ballymaloe Foods Achieves Certified B Corporation™ Status

Pictured: Ballymaloe Foods Operations Manager Rosaleen Hyde, Sustainability Executive Johnny Tobin Allen and General Manager Maxine Hyde. Photo Credit: David Creedon.

Ballymaloe Foods joins global community of businesses

that meet exceptional standards of social and environmental

performance, accountability, and transparency.

Certified B Corporation™ is a globally recognised standard conferred by B Lab, a non-profit organisation. It signifies that a business meets verified standards of social and environmental performance, accountability, and transparency, balancing purpose with profit.

Certification is awarded following a rigorous assessment process that evaluates a company’s impact across five key areas: governance, workers, community, environment, and customers. To achieve B Corp certification, companies must complete the rigorous B Impact Assessment.

General Manager of Ballymaloe Foods, Maxine Hyde, spoke about

Nostalgic Crosshaven Stroll. And Lunch (with a Jim Reeves poster ) at Cronin's

Morning at the Merries - the fun begins in the afternoon.

Nostalgic Crosshaven Stroll. 

And Lunch at Cronin's

And where were you on Whit Saturday 1963?

(see last picture!)

The fort at Camden, and below, the Bright Tunnel

As the monotone fifties rocked and rolled into the psychedelic coloured sixties, Crosshaven was the

Five-Star Dunluce Lodge Scoops Another Major International Accolade

press release 

Five-Star Dunluce Lodge Scoops Another Major International Accolade

Fresh off the back of Executive Chef Stephen Holland being crowned ‘Chef of the Year’ at the prestigious Licensed & Catering News (LCN) Awards 2026, the accolades continue for Dunluce Lodge, with the five-star property now being named Best Luxury New Hotel in Ireland 2026 by the internationally renowned ‘Luxury Lifestyle Awards’.

 

The latest honour is

Dunluce Lodge's Stephen Holland Named Northern Ireland's Chef of the Year

press release

Dunluce Lodge's Stephen Holland Named Northern Ireland's Chef of the Year

Prestigious industry honour crowns outstanding first year for five-star Causeway Coast destination

Just one year after opening its doors, Dunluce Lodge in Portrush, Co. Antrim is celebrating yet another landmark achievement as Executive Head Chef Stephen Holland has been named Chef of the Year at the prestigious Licensed & Catering News (LCN) Awards 2026.

Presented at Northern Ireland's most respected hospitality awards before an audience of more than 500 industry professionals, the accolade recognises Holland's outstanding culinary talent, creativity and leadership. Independently judged by SpotCheck NI to the highest industry standards, an LCN Award is regarded as one of the greatest honours in Northern Ireland's hospitality sector, celebrating excellence across hotels, restaurants, pubs, cafés, caterers and tourism providers.

The award marks another milestone in what has been an extraordinary first year for Dunluce Lodge. Since opening, the luxurious 35-bedroom, five-star hotel has firmly established itself as one of Ireland's most distinguished boutique hospitality destinations, earning a series of prestigious accolades and international affiliations while attracting discerning visitors from around the world.

Located along the spectacular Causeway Coastal Route and connected to Whiterocks Beach by its own private walkway, Dunluce Lodge offers guests a luxurious retreat where exceptional hospitality is matched by an unforgettable culinary experience. Evenings unfold at a leisurely pace, with cocktails by the fire, freshly shucked oysters at the bar and sweeping Atlantic views providing the backdrop to one of Ireland's most exciting dining destinations.

At the heart of the hotel is The Restaurant at Dunluce Lodge, where Stephen Holland has created menus that celebrate the extraordinary natural larder of Northern Ireland. Guided by seasonality, sustainability and close relationships with local farmers, fishermen and artisan producers, every dish tells the story of the Causeway Coast.

A native of County Tyrone, Holland's love of cooking began at just thirteen, inspired by his mother Patricia and his great-aunt Kathleen. His career has taken him around the world, including working alongside celebrity chef Rick Stein and preparing meals for distinguished guests including Queen Elizabeth II, before returning home with a vision to champion Northern Ireland's exceptional produce.

"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 reflected throughout the menus. Pristine Co. Down oysters are served with Burren balsamic horseradish vinegar and lemon, while Kilkeel crab and mussel salad is complemented by fennel and dulse pickle. Fresh local seafood features prominently, from grilled fish served with brown shrimp, samphire and lemon bay vinegar to halibut with crayfish and hake paired with charred leek, potato pavé and XO sauce.

For meat lovers, provenance is paramount. Signature dishes include a 400g bone-in sirloin of Lisdergan beef served simply with rich red wine jus, alongside flax-fed beef fillet accompanied by braised beef cheek and fine herb stock, while locally sourced Eccelgreens pork is enhanced with Armagh apple butter and preserved fennel.

Beyond the restaurant, Dunluce Lodge offers a range of memorable culinary experiences. Guests can enjoy handcrafted cocktails and all-day dining in The Bar, intimate private dining in The Vault surrounded by an exceptional collection of fine wines and rare Irish whiskeys, chef's table experiences, whiskey and oyster pairings, seasonal tasting menus and foraging experiences that connect visitors with the rich landscape surrounding the hotel.

Commenting on the award, Stephen Holland said, "I am incredibly honoured to receive this recognition. This award belongs to the entire team at Dunluce Lodge whose passion and commitment make it possible for us to deliver exceptional dining experiences every day. We are fortunate to work with some of the finest producers in Northern Ireland and it is a privilege to showcase their incredible ingredients while telling the story of the Causeway Coast through our food."

Stephen Meldrum, General Manager of Dunluce Lodge, added, "Stephen's Chef of the Year award is richly deserved and is wonderful recognition of his exceptional talent, creativity and leadership. From the moment we opened our doors, our ambition has been to create one of Ireland's finest luxury hospitality experiences, with food at the very heart of that vision. Stephen and his team have achieved something truly special by showcasing the very best of Northern Ireland's outstanding produce with such skill, passion and authenticity. This award is not only a testament to Stephen's remarkable achievement but also to the dedication of our entire team, who strive every day to deliver unforgettable experiences for our guests. To receive this honour in our first year is a tremendous milestone for Dunluce Lodge and one we are immensely proud to celebrate."

Dining at Dunluce Lodge is about far more than exceptional food. It is about provenance, storytelling and a profound sense of place. Every ingredient has a source, every dish has a purpose and every meal offers guests a memorable taste of the Causeway Coast. It is food inspired by the edge of the world, where dramatic cliffs meet the Atlantic Ocean and every plate tells the story of the landscape that surrounds it.

Stephen Holland's Chef of the Year award is the latest accolade in what has already been a remarkable first chapter for Dunluce Lodge, further cementing its reputation as one of Ireland's leading luxury hospitality destinations.

Licensed & Catering News will feature Stephen Holland and his award-winning achievements in an upcoming edition of the magazine.

For more information visit www.dunluce.com or telephone +44 (0) 28 7053 1700.

West Cork Highlights. Mizen Head, Ballydehob and Bantry House

West Cork Highlights

Mizen Head, Ballydehob and Bantry House

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Mizen Head

Looking into Dunlough Bay from one of the viewing points in Mizen.

The Head itself

The bridge you pass over as you walk to the lighthouse.

A full Irish, well almost. Hasn't been touched by the lighthouse keeper.
It has been on the table in front of him for decades!

Opening times for the summer are

Long life to the pizza maestros of Cent’Anni! Schull Harbour Hotel an ideal base for West Cork trip

Long life to the pizza maestros of Cent’Anni

Schull Harbour Hotel an ideal base for West Cork trip.

Pizza Pachino

Chris and Emma opened their pizzeria Cent’Anni in the West Cork village of Durrus less than