The Famous Elm Tree Carvery. Amazing service keeps the line moving. Generous portions keep the customer happy

The Famous Elm Tree Carvery. 

Amazing service keeps the line moving. Generous portions keep the customer happy 

The turkey wasn't on the menu last Friday; the picture (top) is from an earlier visit.
The menu changes daily - quite a choice each occasion - 
and you can expect to see turkey up often over the next few weeks.
The chicken below was very popular at our table last Friday.

They offer quite a range of desserts as well and this
Tiramisu caught the eye last Friday. Something for everyone as
no two people at out table choose the same dessert. As you can see,
portions are generous here, both savoury and sweet.

Obviously, the customers appreciate the packed platefuls. And everyone remarks on the speedy and friendly service at the carvery counter. It is quite a large venue and if you are heading down around the one o'clock mark, you are advised to book! I didn't essay a count last Friday but I reckon there was well over a hundred there.... and they kept coming! No surprise that they have increased the parking spaces.



Don't fancy the carvery? Don't worry. The regular lunchtime menu includes
salads, wings, toasties and sandwiches such as the tasty Reuben above.

Info

 

t: 021 435 1024

e: welcome@elmtree.ie

Address

 

Elm Tree Glounthaune

Killahora 

Glounthaune Village,

Co. Cork

T45AW94

Hours

 

Mon - Sat:

9am - 9.30pm

 

Sunday

11.30am - 9.30pm

Hard to beat exquisite Bucatini Bolognese at Cush Midleton!

Hard to beat exquisite Bucatini Bolognese

at Cush Midleton!

Bucatini Bolognese

I had been keen to try out a few items on the CUSH Midleton lunch menu since it was first published a month or two back. I got my opportunity last week. My prime target was their pasta dishes (they make it fresh here).

I was pretty clear on my choice even before I arrived and ordered the Bucatini Bolognese, slow cooked beef cheek ragu, shaved parmesan, served with house made focaccia. 

The Bucatini, with its hollow (if very narrow) centre, gives you extra sauce with every bite and with the slow cooked beef ragu, you get amazing flavour and texture, It’s a terrific match and Very Highly Recommended

Also highly recommended, from the other side of the table, is the Slow braised Featherblade of beef, caramelised baby carrots, buttery savoy cabbage, roast fondant potato, beef jus. The richly flavoured beef, cooked to a high degree of tenderness, makes for a terrific plateful. All the accompaniments, especially the beautiful Savoy cabbage, also contributed.

Warm natural smoked haddock, leeks, potato velouté, crispy hens’ egg.
Pic from previous visit 

Choices

The other choices under Mains were:

Wild mushroom fusilli, porcini cream, truffle oil, shaved parmesan, served with house made focaccia;

Strozzapreti Carbonara, black smoked Lardo, shaved parmesan, served with house made focaccia.

Dill & beer battered fish and chips, JJ Wall's beef dripping chips, pea and mint purée, tartar sauce.

The counter at Cush has been retained from the days when Sage reigned here

Starters include: Warm natural smoked haddock; Pressed free range ham hock; Fred’s Famous Mediterranean seafood chowder; and an Open Ballycotton smoked salmon.

Combining Fine and Casual Dining

Significantly, the Cush menu now includes a mix of fine and casual dining as illustrated by the inclusion of some items from the Salty Dog (Fred’s Chowder is an example.) You can look forward to more variety in choice when you visit this superb restaurant on Midleton’s Main Street.

Frederic “Fred” Desormeaux is the Group Executive Chef at the Flynn Cush Group, which includes Cush Midleton, Sea Church and the Salty Dog in Ballycotton.

Twixmas & Beyond. A New Year Reset at Fitzpatrick Castle Hotel

press releases #hotelsXmas25 

Twixmas & Beyond

A New Year Reset at Fitzpatrick Castle Hotel

After the Christmas chaos comes the calm, and Fitzpatrick Castle Hotel is turning that in-between lull into something truly special with its Twixmas & Beyond: A New Year Reset Package.

Guests are invited to slow down in style with a curated experience that blends indulgence and intention, from late check-ins and leisurely breakfasts in bed to relaxed afternoons spent unwinding with Netflix, a good book, or a glass of bubbly in hand. The experience encourages guests to pause, breathe, and savour the slower pace of the season.

The package combines comfort and care, featuring thoughtful touches like a New Year Reset Kit, scenic walks along Killiney Bay, and wellness-inspired amenities such as cosy robes, eye masks and slippers. For those seeking deeper relaxation, add-on leisure activities will also be the perfect way to melt away the year’s stress and step into 2026 feeling refreshed and recharged.

Fitzpatrick Castle Hotel  

CORK INTERNATIONAL HOTEL KICKSTARTS CHRISTMAS CELEBRATIONS WITH MURDER MYSTERY NIGHT

The Cork International Hotel has launched details of this year’s festive celebrations, which include specially curated shared party nights along with private lunch, dinner and party options.

The celebrations kick off on Saturday, November 29th with a Murder Mystery Night. Guests will enjoy a four course festive meal and team up to uncover clues and crack the case. Tickets for the Murder Mystery Night are €80 per person.

A second shared party night is planned for Friday, December 12th which will include a festive drinks reception, four course Christmas meal, spot prizes and music from the Derek Burke Band followed by a DJ until late. Tickets for the Christmas Party Night are €75 per person.

Guests who would prefer a private party can enjoy one of the Ballroom Party Nights on December 6th, 13th and 20th which includes a welcome drinks reception, four course dinner, spot prizes and Christmas novelties. There are also options for a festive lunch or dinner in private or semi private areas as well as a casual bites, festive finger food and drinks experience. 

Tickets for the Ballroom Party Nights are from €65 per person while the private festive lunch or dinner costs from €42.50 per person with the festive finger food options from €25 per person.

Eoghan Murphy, General Manager, Cork International Hotel: “Christmas is a great time for companies to get together outside the workplace or for friends and family to treat themselves to a special night out. We have curated a number of options for people to celebrate in the weeks leading up to Christmas and we are excited to welcome everyone to the Cork International Hotel and enjoy the festivities.”

For more information on Cork International Hotel’s festive offerings and how to book visit www.corkinternationalairporthotel.com or email events@corkinternationalhotel.com 

TRIGON HOTELS UNVEIL DETAILS OF BLACK FRIDAY SALES

Trigon Hotels has launched details of this year’s Black Friday Sale, which includes deals at The Cork International Hotel and The Metropole Hotel in Cork City.

Customers can save up to 20% at the Cork International Hotel and up to 25% at the Metropole Hotel. The sale will run from Friday, November 14th until Sunday, November 30th. The rates are available throughout 2026, subject to availability.

The Cork International Hotel is beside Cork Airport making it a suitable location for people who have an early morning flight or who are looking to extend their holiday by an extra night. It also caters for families with an in-house cinema, family concierge and play area on site.

The Cork International Hotel Black Friday Sale is offering a 15% discount on Room Only and Bed & Breakfast rates with a 20% discount on advance purchase rates. There is also a 15% discount on Stay, Park and Fly packages and a 10% discount on Dinner, Bed & Breakfast stays.

The historic Metropole Hotel is located in Cork City’s bustling VQ area and the hotel is within walking distance of a wide range of shops, bars, restaurants, cafes and entertainment. 

The Black Friday Sale is offering a 20% discount on Room Only and Bed & Breakfast rates with a 25% discount on advance purchase rates and a 20% discount on Dinner, Bed & Breakfast packages.

Sandra Murphy, Group Brand and Communications Manager, Trigon Hotels said; “Our teams at The Metropole Hotel and the Cork International Hotel go above and beyond to ensure all our customers have the most enjoyable stay possible with an extra emphasis on good quality service and food. Our menus are designed with seasonal local produce with sustainability at the heart of everything we do. We are looking forward to welcoming all our customers over the next 12 months and we hope that our Black Friday deals will give them an extra reason to visit Cork city and county and all its wonderful amenities."

The Black Friday Sale is available online at https://www.corkinternationalairporthotel.com/  and https://www.themetropolehotel.ie/

A CHRISTMAS FULL OF SURPRISES

 

 

CHRISTMAS 2025 OFFICIALLY LAUNCHED TODAY AT THE LIMERICK STRAND HOTEL

 

 

 

The 4* Limerick Stand Hotel officially kicked off the festive season with

Sample the simply delectable results of Rotisserie Cooking in Washington Street's Spitjack

Sample the simply delectable results of 

Rotisserie Cooking in Washington Street's Spitjack 

When husband and wife team, Richard and Laura, gave No 34 Washington the kiss of life in 2017, their aim for Spitjack was to reflect a taste of Ireland with the quality and high standard of Irish meat enhanced by the wonders of Rotisserie Cooking. Only the highest quality seasonal local produce is used in the kitchen, quality also in the drinks offering where you see the names of some of the finest local suppliers Ireland has to offer.  

Meat Focussed

The menu is predominantly meat focused and they also offer wonderful vegetarian menus and “free from” options, in  the restaurant that, over its two-floors, caters for everyone.

We hadn’t been in for a while and so we focussed on the rotisserie options from what was quite a varied menu. Ballycotton salmon and cod fish cake with Lemon & Thyme Aioli alongside the traditional Italian Porchetta with featuring Slow Cooked Rotisserie Pork Belly, Lightly Stuffed with Sage & Garlic, Crisp Crackling, and Rotisserie Jus.

I had enjoyed the Porchetta very much on a previous visit and was again tempted but this time I picked Honey glazed Rotisserie Roasted ham  (Twice Cooked Joint of Irish Ham, Rotisserie Jus). Quite possible the best ham dish I’ve ever had in a restaurant.

CL was also delighted with her West Cork Rotisserie Chicken (24 Hour Brined with Thyme & Lemon, Rotisserie Breast & Leg, Rotisserie Chicken Jus. 

Generous and tasty

Two generous and very tasty dishes and each happily accompanied by Honey Roasted Carrots and Parsnips, Brussel Sprouts (a bit on the hard side), Roast Carrot Purée, Pigs in Blankets, Sausage & Sage Stuffing and a choice of Creamy Mash Potato or French Fries

 

Number 34 is now a lovely old building, eye-pleasing rather than eye-catching. Back in 2017, the owners spent a lot of time and effort, not to mention money, in getting this place looking perfect, a place where once a medieval lane ran through. Lots of exposed brick in both interior and exterior. The project won a local architectural award for its redesign and repurposing of the historic building.

Excellent Service

Service is excellent and the staff are very helpful and friendly and the food is well cooked, well presented, and well priced. 

The SpitJack  

34 Washington Street

Cork

(021) 239 0613

Hours. Check the website to see the openings hours in both Cork and Limerick (since 2020). Here too you will find the various menus,

Facebook:  https://www.facebook.com/thespitjackcork 

Instagram: thespitjack

Kiwi Matthew Brownie turns his Skibbereen solo into a national player.

Kiwi Matthew Brownie turns his Skibbereen solo into a national player.

More good news for Matthew today (Nov 24th). The firm has been short-listed
as a finalist in the SFA National Small Business Awards 2026 in the Innovation category.

Matthew Brownie, Skibbereen’s ebullient Kiwi is unstoppable. Since he founded the Skibbereen Food Company 12 short years ago he has managed (among many other activities) to combine the development of tasty snack products with catchy names into an astounding national success.

The trend goes on. At the recent Ballymaloe Craft Fair, I met up with the Kiwi and he introduced me to, wait for it, Don’t Touch My Coco Nuts! Who’d go to market with a name like that? Matthew would, and has. 

His first success in snacks was the “pigalicious” Scratch my Pork (with an optional OINK!). The new Baked Coconut Clusters are quite a treat, delicious for a quick snack on the go and one or two of the clusters will happily accompany your mid-morning cup of coffee. It is another gem to take its place in his terrific ranges of yummy snacks. More at https://skibbereenfoodco.com/ theskibbfoodco.

For years, chef and founder Matthew Brownie believed he “knew too little” to build a major Irish food brand.  But if you know Brownie, you know he keeps on keeping on even when its easier to quit. He's a chef who used "every spare minute to grow something of his own. A single employee company that outperformed expectations". Perhaps he knew too little but he knew enough to keep going.

I asked Matthew where does the company stand now.

"Today, the brand stands at a turning point. With national distribution through Rose
Confectionery, six major retail listings, new innovative products on the way, and a surge in
demand, Skibbereen Food Company is accelerating into its strongest chapter yet."

These didn't last long!

Whats the driver here?

Matthew: "Rose Confectionery has already made a big leap on the brand, a partnership that instantly pushed The Skibbereen Food Company onto the national stage.Their distribution power, relationships, and ability to scale brands have transformed what was once a one-person operation into a household-recognised name with nationwide visibility. Rose Confectionery believed in the vision.  They saw something in my products and my story and they acted fast." 

Twelve years on and it is no longer a solo run for the Kiwi who says " this partnership becomes more than logistics; it’s a validation". Over the years, Matthew pushed the brand forward store by store, pub by pub, while balancing a full-time Head Chef position job, raising a family, and navigating financial pressures. He can look back with some satisfaction: "Despite exhaustion, motivation dips, and hard years, the brand never lost momentum, and eventually reached a point where national distributors and retailers could no longer ignore it."

First product, in its modest 2015 packaging

The present:

Distributed nationally by Rose Confectionery

Listed in six Irish retail chains

Selling strongly through 30 pubs

Growing through online channels

Another in Matthew's range of tasty snacks!

The Next Chapter: Innovation

Preparing for a New Zealand market trial

Turnover is now expected to triple.

The Skibbereen Food Company is entering a new creative phase, with multiple new products

under development for 2025.




Coming Soon

A new high-protein snack range developed for the Irish Market

Gift sets of Scratch My Pork Range for Christmas 2026

A collaboration with another local food and drink company

A new line of innovative products that Rose Confectionery is preparing to launch nationwide

The brand’s innovation pipeline is now one of its biggest strengths, and a key reason

distributors and retailers are moving quickly.

No Plans to Stop Any Time Soon

Matthew built the company from scratch (his original product was Scratch My Pork). He was doing much more through, cooking on Ireland AM, developing a cookbook with 50 recipes, working as a Demonstration Chef, returning to college for a Level 8 in Culinary Entrepreneurship, Matthew never stopped learning, evolving, or creating.  He's back in coillage again, this time lecturing!  "I enjoy it," he insisted at Ballymaloe. Looks like he has no intention of slowing down any time soon.

Products are widely available. For more on Matthew and the Skibbereen Food Company and the online shop, click here https://skibbereenfoodco.com/

Whiskey: Green Spot and its “variations”. Try Bradley’s Hip Flask Club and make up your mind!

Whiskey: Green Spot and its “variations”

Try Bradley’s Hip Flask Club and make up your mind! 

Green Spot Single Pot Still whiskey 40%

Green Spot Chateau Leoville Barton 46%

Green Spot Chateau Montelena 46%

The history of Green Spot whiskey traces back to the Mitchell family's tradition of distinguishing casks of varying ages with vibrant daubs of paint. This emblem of Ireland's whiskey-making prowess, produced in Midleton, is very much a favourite in the country, a regular call in pubs and restaurants. A favourite here also and Very Highly Recommended.

As are two of its modern cousins: Green Spot Chateau Leoville Barton and Green Spot Chateau Montelena. I have these on the go at the moment and have a slight preference for the French finish rather than the Californian.

I will soon be buying (unless I get a pressie!) the Leoville Barton. If you are thinking of buying a bottle (of any whiskey) and are unsure which one to go for, you could do worse than try out the Hip Flask Club at Bradleys of North Main Street as I did with the two Green Spot finishes.

There are dozens of bottles on Bradley’s counter with regular changes, so the choice is great. The flask gives you an ample sample (about five pub measures) and you are spared the expense of buying a full bottle - until you are happy with your choice.