Big moves at Whitehorses Ardmore (new head chef) and Radisson Blu Hotel Cork (new GM)

Big moves at Whitehorses Ardmore (new head chef) and Radisson Blu Hotel (new GM).

Ardmore swimmers last Wednesday

Whitehorses Ardmore

John Dory is known, around the Venice area, as St Peter’s fish though further east in the Med a different fish has the honour. I think the saint would need a big chunk of his Peter’s Pence to get his teeth into the John Dory in Whitehorses in Ardmore. 

John Dory

The Fish of the Day clicks in at an eye-watering fifty euro but it is an mouthwatering triumph put together under newly installed Head Chef Dan Guerin (ex Cush). Accompanied by a selection of summer courgettes, saffron and mussel butter sauce, it is exquisite, good enough to please St Peter's palate if not his wallet.

Cliff House Hotel

Another excellent fish dish that I can recommend is the Pan fried fillet of hake, chorizo coco beans, shaved pickled fennel, prawn scampi, bisque. So enjoyable that we didn’t even notice the street outside darkening as the eclipse occurred (well, there’s always 2090!). It is not all fish by the way, beef and chicken also feature.

All mains are accompanied by a side of seasonal potatoes. New potatoes, we were told, and they were superb, the legendary “balls of flour”. The coast around here, and as far west as Ballycotton, is famous for its early potatoes, rightly so.

Main Street, Ardmore

Plenty of choice too for starters and our pick, again highly recommended, was the Ham Hock Terrine, with burnt apple, black pudding, and apple chutney with wine and mustard, plus sourdough. We shared that and also a dessert of Raspberry sherry trifle. Plenty of fruit but no sign of the sherry!

No shortage of eating places in Ardmore. Top of the list,  of course, is the Michelin starred restaurant in the Cliff House Hotel, spectacularly situated overlooking the village and the bay. Good spot for a classy lunch, particularly after doing the adjacent cliff walk. The Cliff can expect firm competition from the Main Street below, now that Guerin is installed!

Beachcombers

There’s a bakery/winebar/café combination called Soulmates and also a small café Shipmates. Fancy a 99 in a gluten free cone, sweets, waffles, milkshakes, hot muffins, tea and coffee? Then the colourful traditional Beachcombers over by the roundabout and close to the beach is the place for you. Enjoy your treat in the sun on one of the chairs outside.

**********************

Radisson Blue Cork

Radisson Blu Hotel Appoints Robin Van Ieperen as GM. 

Marking a New Chapter for Tourism and Corporate Travel in Cork

Along with Dan Guerin’s move, there’s also a new man in charge at Little Island’s Radisson Blu Hotel, a good option if you’re visiting East Cork and West Waterford and you still have city options on your doorstep.

Radisson Blu Hotel Cork General Manager Robin Van Ieperen.

The Radisson have announced the appointment of Robin Van Ieperen as General Manager, signalling a significant new phase for the hotel as it continues its strategic repositioning and investment programme.

Originally from the Netherlands, Van Ieperen studied Hotel Management before beginning his career with Marriott International, where he trained extensively across Food & Beverage and Meetings & Events. He went on to hold senior leadership roles at the 465-key Sheraton Stockholm Hotel, serving as Director of Food & Beverage and subsequently as Director of Operations over a four-year period.

 In 2022, he relocated to the UK to take up the role of General Manager at the 300-key Delta Hotels by Marriott Bristol, where he has led the property for the past four years, delivering strong commercial performance and operational improvements.

Van Ieperen’s appointment comes at a pivotal time for Radisson Blu Hotel Cork, following a multi-million-euro investment programme totalling €1.7M since 2022, which has seen a comprehensive refurbishment and repositioning of the hotel’s conference, meetings, and wedding facilities.

At the centre of this transformation is the Great Island Ballroom, now one of the largest and most versatile conference and banqueting spaces in the Cork city and East Cork region, capable of hosting large-scale corporate events, gala dinners, and weddings.

Commenting on the appointment, Sean O’Driscoll, CEO of The iNUA Hotel Collection, said: “We are delighted to welcome Robin Van Ieperen to Radisson Blu Hotel Cork at an important time for the property. Robin’s international experience come at the right time as we build on our recent investment and position the hotel for .. growth.”

Robin Van Ieperen is ready for the challenge: “I am delighted to join Radisson Blu Hotel Cork at such an important moment in its journey. Cork is a dynamic and growing destination, and I look forward to working with the team to build on the hotel’s strengths, enhance the guest experience, and re-establish Radisson Blu Hotel Cork as a leading venue for business and events in Cork.”

James Whelan Butchers and Sample-Studios celebrate the Official Launch of Feolas Art Exhibition as part of Cork on a Fork Festival

 James Whelan Butchers and Sample-Studios celebrate the Official Launch of Feolas Art Exhibition as part of Cork on a Fork Festival 

Claire O'Reilly, with her piece "Flesh Study"

Celebrating the connection of Art and Meat

The Feolas Art Exhibition has officially launched in the 3rd floor Atrium, in Dunnes Stores Patrick Street, Cork City. The exhibition is a featured attraction of the Cork on a Fork Festival, is sponsored by James Whelan Butchers and curated by Sample-Studios, one of Ireland’s largest artist studios and creative workspaces, based in Cork City.

This innovative Art Exhibition, titled Feolas, draws its name from a combination of the Irish words for Meat (Feoil) and Knowledge (Eolas) and celebrates the relationship between Art and Meat, showcasing Cork-based artists, Claire O’Reilly, Debbie Godsell and Jörg Koster, whose work explores what and how we eat.

Dr Matthew Whyte, Development Manager, Sample Studios; Jack O’Keeffe, Cork Culinary Lead, Gather & Gather; Grainne O’Connor, MC; Diane Higgins, President of Network Ireland Cork; Orla McAndrew, Chef & Author, and Darran Walsh, Head of Operations, James Whelan Butchers

The exhibition was officially opened on Thursday, 13th August, by John and Sally McKenna, Award Winning Writers, McKenna Guides and is open to the public, during the Cork on a Fork Festival and will remain in place throughout August 2026. 

On launching the programme, John McKenna stated: “Food and art are bedfellows, both being the result of the creative imagination. Whilst food satisfies our appetite, it is art that satisfies our souls. It’s appropriate, therefore, to bring together these essential human endeavours during the week of Cork on a Fork. Cork is the Irish city that marches to the beat of its belly, a vital conduit for food, a vital conduit for contemporary cooking. Cork puts the art on the plate, Feolas puts the art in the gallery, and how marvellous to see the atrium of Dunnes Stores used in such an original and imaginative way. Our congratulations to Sample Studios and to James Whelan Butchers for creating such an impressive and poignant exhibition.”

Dr Matthew Whyte, Development Manager, Sample Studios, pictured with Pat Whelan, James Whelan Butchers

Speaking on the official launch of Feolas, Pat Whelan, CEO of the award-winning James Whelan Butchers, who are collaborating with Sample Studios on the exhibition, said:

“The vision of celebrating the connection between food and art is exactly what we wished for with the Feolas Art Exhibition. Sample-Studios has been aligned to our vision from day one and have executed this fantastic display of art this evening. For James Whelan Butchers, this collaboration is about more than supporting an exhibition. Feolas gives us an opportunity to explore the connection between art and food in a fresh and exciting way. “

“A special mention of thanks to our friends and neighbour food producers in the Dunnes Stores Food Hall in our new home in Patrick Street. We have received such a warm welcome to Patrick Street from our fellow food producers and the wider retail community on a street that has such immense retail heritage. We are particularly mindful of this heritage, here in the very building where Dunnes Stores opened its first shop over eighty years ago. We are also delighted to have the opportunity for Feolas to be exhibited at this year’s Cork on a Fork Festival, and I hope Feolas will inspire everyone to look at both meat and art in a different way,“ Mr Whelan said.

Pat Whelan, James Whelan Butchers; Diane Higgins, President of Network Ireland Cork; Dr Matthew Whyte, Development Manager, Sample Studios, and John McKenna, Food Writer. All pics by Michael O'Sullivan / OSM PHOTO

The launch event had the support from Network Ireland Cork branch, with over 50 of their members in attendance. The event featured a panel discussion on the strong connections between Art and Food, and the importance of sustainable food production and consumption. Panelists included; Jack O’Keeffe, Cork Culinary Lead, Gather & Gather, Chef Orla McAndrew, Dr Matthew Whyte, Development Manager, Sample Studio and Darran Walsh, Head of Operations, James Whelan Butchers. 

Colm Burke TD, Diane Higgins, President, Network Ireland, Cork,
and Dr Siobhán Lucey, UCC

Diane Higgins, President of Network Ireland Cork, praised the exhibition, stating: “Feolas is a fantastic example of what can happen when businesses, artists and the wider community come together around a shared vision. At Network Ireland, we are passionate about creating opportunities for our members to connect, collaborate and support the wider business and creative community. Events like this provide the perfect environment for those connections to happen in a relaxed and inspiring setting. We were delighted to be part of such a special launch and look forward to seeing Feolas continue to grow and engage audiences.” 

Deputy Lord Mayor of Cork, Cllr Kieran McCarthy, Diane Higgins, President of Network Ireland Cork, and Pat Whelan, James Whelan Butchers, attended the Official Launch of Feolas Art Exhibition

Debbie Godsell, Artist, pictured with her work "Land Rite"
at the Official Launch of Feolas Art Exhibition

The Art of a Summer Escape: Discover Golf, Coastal Adventure and Refined Luxury at Dunluce Lodge

press release 

The Art of a Summer Escape: Discover Golf, Coastal Adventure and Refined Luxury at Dunluce Lodge

Restaurant at Dunluce

As the last rays of summer continue to shine then consider that it’s not too late to book a final getaway.  There are destinations that invite you to visit, and then there are places that invite you to linger. Perched above the wild beauty of Northern Ireland's celebrated Causeway Coast, Dunluce Lodge in Portrush is a place that make you never want to leave, a place where luxury feels effortless, landscapes are cinematic and every experience is carefully curated to connect guests with one of the world's most captivating coastlines.

 

Dunluce Lodge offers travellers a sophisticated base from which to explore a region rich in natural wonder, world-class golf, exceptional food and authentic local culture. Overlooking the Atlantic and neighbouring the legendary Royal Portrush Golf Club, the intimate luxury retreat brings together contemporary elegance and a profound sense of place.

 

At Dunluce Lodge guests can enjoy breakfast overlooking rolling links and sea views before setting out to discover the many treasures of the Causeway Coast. For some, that means a round on one of the world's most celebrated golf courses. For others, it may be a private coastal tour, a scenic hike along dramatic clifftops or an exploration of hidden beaches and historic landmarks. 

 

The region's spectacular scenery provides a constant backdrop. From the ancient basalt formations of the Giant's Causeway to the dramatic ruins of Dunluce Castle, every turn reveals another extraordinary vista.

Food plays a central role in the Dunluce Lodge experience. Summer menus celebrate the abundance of Northern Ireland's land and sea, showcasing exceptional local ingredients prepared with creativity and precision. Freshly landed seafood, seasonal produce and carefully selected wines create memorable dining moments that linger long after the final course.

 

At Dunluce Lodge, dining is never just a meal, it’s an experience. The Restaurant at Dunluce Lodge showcases summer menus which provide a culinary experience like no other using the finest seasonal produce sourced from neighbourhood suppliers, including delicious fish fresh from the ocean, expertly selected wines and whiskeys distilled within just a few miles. The Vault offers a unique and intimate experience for connoisseurs of fine spirits and wines. Step into the cellar, where dim lighting creates an atmosphere of old-world charm and sophistication.

 

For golf enthusiasts, access to Royal Portrush remains one of the region's great attractions. Yet even for those who never set foot on a fairway, the sweeping landscapes, coastal atmosphere and understated sophistication of Dunluce Lodge provide ample reason to stay.

 

For travellers seeking a destination that combines extraordinary natural beauty with refined hospitality and unforgettable experiences, Dunluce Lodge presents a compelling invitation. This is a place to play, explore, indulge and reconnect, a summer escape defined by luxury, discovery and the timeless allure of the Causeway Coast.

 

The ‘Luxury for Longer’ package includes a complimentary welcome refreshment on arrival, two nights in a luxurious suite, full Irish Breakfast, access to The Spa and gym and treats from The Larder at Dunluce, a curated collection of the North Coast's finest flavours, including snacks and beverages.  From £270 per room per night.

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

 

Goldie's star shines on brightly in Cork City centre

 Goldie's star shines on brightly in Cork City 

The gold fish on Shandon (left)
and another "goldie",  the angel on
St Finn Barr's

The gold salmon at the top of Shandon is a landmark for visitors and natives in Cork City. The fish restaurant, named Goldie, in the flat of the city, is already in an elevated position when its comes to matters fish on the plate.

Goldie opened its doors in 2019 and quickly grew in popularity as Chef Aishling Moore’s ever varying menu drew high praise from the beginning. Goldie uses every bit of the fish and also uses only fresh fish, mostly landed by small boats in East Cork. For more on her methods, try her book Whole Catch.

Oyster Paté

You know you’re in the right place when your server chats and smiles and enthusiastically details what’s on offer. And we knew straightaway as we entered the upstairs room. Downstairs had seating also and you can see the kitchen there as well.

Our server was full of info as well as a courteous enthusiasm. We heard, as they spoke to the table next to us, that no, the salt cod was not salty and told us that the Brandade did feature corander but in a mild way, that if you wanted a “good feed” you would be as well to add a side (the Colcannon is a dish in itself!), that the chilli with the Megrim was not too hot and that any of the Killahora shorts would go well with the blue cheese.

Salted Cod tartlet

So we were well advised by the time we got to choose, the drinks beginning with a glass of the excellent Pecorini di Chieti, a great match with fish, and a glass of their top notch Angel Stout to pair with the oyster paté.

Oyster paté? You may well ask but that starter is one of the kind of surprise that await you here and indeed had the stout, made by their brewery across the road, is listed as an ingredient. The full description: Rossmore rock oyster paté, fennel and pickled dill, Angel Stout and apple treacle loaf. Meanwhile, across the table, the Salt Cod Brandade tartlet (with salsa verde and Churchfield tomatoes) was received with relish.

Sole

There was an appropriate relaxed pace to the service. And the 16 people in the room were all made to feel at home and got their food, and drinks, as required. No fuss, no rush.

I’ve seen quite a lot of Megrim (also called Cornish sole) on the French west coast but this may have been my first time eating it in Cork. iIt’s been on the Goldie menu for a few years and I did enjoy a Megrim Soup produced by Ciaran Scully who also featured a Witch fish on an evening meal  in the Bayview in Ballycotton.

Megrim

Goldie’s version: Pan roast Megrim, mange-tout, tomato and chilli butter sauce (25.5). Just one look and I knew it was good, and  then it was love at first bite. Happy tunes too from across the table as CL enjoyed her Pan Fried Lemon Sole, caramelised chicory chutney and café de Paris butter (28.50).

We were pacing ourselves to a degree and shared a serving of the excellent Sea Salt Shoestring Chips. We were glad we didn’t overdo it with the sides as two gorgeous desserts lay ahead.

Strawberry dessert

You just don’t ignore any chance to eat these super Bushby Strawberries and these came with a Macroom ricotta pavlova. I had a little chat with our server about which drink to take with the Wicklow Blue with slices of a superb fruit and seed loaf. I was pointed towards the The Niepoort Senior Tawny but I stuck with supporting local and enjoyed it with a glass of the Killahora Pom’o Port (finished in a Roe and Co whiskey cask).

Not a match made in heaven but in a foodie paradise. Go visit soon but be sure and book as it is a busy spot.

Wicklow Blue. That fruit and seed loaf was delicious.

By the way, while the menu is short, meat eaters and vegetarians will find something to suit. On our visit, Roast East Ferry chicken and a Summer Savoury Polenta (with grilled courgette and basil) were on the menu, along with the three fish dishes of Sole, Cod and Megrim.

Blas na hÉireann, the Irish Food Awards, announce 2026 finalists. Cork well represented.

press release

Blas na hÉireann, the Irish Food Awards,

announce 2026 finalists

The finalists for Blas na hÉireann, The Irish Food Awards 2026, have been announced, with 51 exceptional producers from Co. Cork making it through to the final stage of Ireland’s most prestigious food awards. 

The countdown is now officially on for the return to Dingle this autumn, where the very best of Irish food and drink will be celebrated from Thursday 1st October to Sunday 4th October, with the Blas Village, Showcase, Eat Ireland in a Day market and the awards themselves will be announced on Friday 2nd October.

Now in its 19th year, Blas na hÉireann continues to grow, with more than 3,000 entries submitted from across the island, and a record number of new producers taking part. The number of food and drink categories has also increased from 170 to over 200 this year. Bronze, silver and gold awards are presented across the food and drink categories, alongside major accolades including Supreme Champion, supported by Bord Bia and Best Artisan Producer, supported by the LEO Network. The judging, which took place over June and July in partnership with UCC and TU Dublin, is blind-tasted and scored by a network of expert judges, including chefs, buyers, academics, restaurateurs, and industry leaders. Only the top entries from each category make it to the finalist stage, which is a huge achievement in itself.

The finalists shortlisted from Co. Cork across a wide range of categories are Alternative Christmas Pudding Co., Bandon Vale Cheese, Bantry Bay Mussels, Barry & Fitzwilliam, Bia Beirut, CakeWheelers, Clóna Dairy Products Ltd.,Clonakilty Food Co., Clonakilty, Gluten Free Kitchen, Coastal Trading, Cully & Sully, Dripsey Castle Estate, Durrus Cheese, Eight Degrees Brewing, Five Farms, Folláin, Garveys SuperValu Cobh, Hassetts Bakers & Confectioners ltd., Hyde irish Whiskey, Hyde Ltd, Irish Yogurts Clonakilty, K O'Connell Fishmongers, Keohane Seafoods, Kepak Ltd, Leahys Open Farm produce, Macroom Buffalo Cheese, McCarthy's of Kanturk, Niks Tea, O Flynns Gourmet Sausage Co.,OGAM Foods Limited, O'Keeffes Bakery/ Irish Country Cuisine, On The Pigs Back, Rebel City Distillery, Regale, SAGE 2 GO, SAGE by, Kev Aherne, Salt of Kinsale ltd, Saturday Pizzas, Second Street Bakeshop, Sibly Food Co., Silverpail, Skeaghanore West Cork Farm, Spice O' Life, St Patricks Distillery Ltd, Stonewell Cider, The Cultured Food Company, The Good Fish Company, Toons Bridge Dairy, Velo Coffee Roasters, West Cork Distillers and Wildberry Bakery.

"We are delighted to see so many Cork City food businesses shortlisted for the finals in Dingle. Recognition from Blas na hÉireann has been invaluable for growing food enterprises." said Niall O'Keeffe, Head of Enterprise, Cork City Council.

"It’s been another exceptional year for Blas na hÉireann," said Blas na hÉireann Chairperson Artie Clifford. "The quality and creativity of this year's entries have been outstanding, showcasing the talent, innovation and dedication of food and drink producers across Ireland. Blas is all about celebrating these producers and giving them the recognition they deserve, and we look forward to welcoming them to Dingle this October."

This year’s Blas na hÉireann weekend will see the return of the hugely popular Eat Ireland in a Day market and the Blas Village, where 2026 finalists can showcase their products, connect with buyers, and meet with fellow producers, media and food lovers from across the country. With producer education and growth at the forefront once again, this year’s event will continue to build on its community support for producers and support a more conscious future for Irish food.  

Continuing this focus on education and collaboration, The Backyard at Blas, supported by Bank of Ireland, will return this year as an integral part of the Blas experience. Bringing together inspiring speakers and fellow producers, it offers a dedicated space for learning and networking.

Making it as a finalist is no small achievement. The competition intensifies every year, and the producers shortlisted really do represent the crème de la crème of Irish food and drink. The Blas na hÉireann awards weekend in Dingle is a celebration of great food, and of the people, passion and place that make Irish food so special. 

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
*********

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.