Chilli Con Carne and the mute robotic serving assistant get the attention at The Barn

Chilli Con Carne and the silent robotic serving assistant get the attention at The Barn

Chilli Con Carne

Once upon a time, not so long ago, the Barn was a by-word for old fashioned courtesy, superb service and generous portions of well-cooked and presented food, with soft piano music in the background. If you wanted to contact it on online six or seven years ago, you’d find it almost impossible.

Then came Covid. For 40 years, The Barn has served dinner and Sunday lunch to the people of Cork.  After Covid and huge slow-paced renovations, they decided for the first time ever, to open for breakfast, brunch and dinner.

The robotic assistant

And the new generation was internet savvy and you could, and can, find out all you need to know about times and menus online. Order and pay by QR from your table (no cash, by the way). 

And they also have a robot. Not quite a server but more an assistant that brings your dish to the table, and your server  (human!) completes the task by taking the dish from the "robot" and placing it in front of you as before.

Automobiles roll in every morning of the week at 8.30am for the expansive Breakfast and Brunch menus and it continues all day long with enticing Lunch and (most recently) Evening offerings. The post-Covid formula proved an instant hit and that expanded carpark is often close to full during a typical day. 

Breakfast is served until 11.30am. You may start with Granola or Porridge, lots of egg dishes available also, as well as the Full Barn.

Brunch runs from 8.30pm to 4.00pm and the offerings are along classic lines including Eggs Benedict and Eggs Royale and also pancakes and waffles along with tea and coffee of course, hot chocolate too.

The menu for the day is in magazine format, colourful and informative.
This is just the egg dishes.

The award-winning carvery runs from noon until 7.00pm and it is rather splendid with all kinds of meats, vegetables, and sauces available in generous quantities. 

Our most recent visit saw CL choose the carvery. She picked the turkey (with stuffing) and, from quite a list, creamy cauliflower, mashed and roast potato and carrots. By the way, you have to go and get the carvery yourself, no robotic help.

But my main dish did come by robot. Five foot tall or so, it moves, smoothly and silently, up the aisles in a white trim, doesn’t say a word but stops right by your table. The "wired-up" server arrived, from a different direction, more or less simultaneously, and put my Chilli Con Carne on the table in front of me.

I didn't get a comment on the rpbot but our server told me earlier that my dish was very popular. They use an “authentic traditional recipe” with the best ground beef and beans and a choice of rice or chips or both. 

On first bite, it seemed to be very spicy indeed but I soon got into the swing of things and found it very enjoyable overall. I had picked half rice and half fries; next time, I’ll go all rice as the chips were on the hard side.

Honeycomb Charlotte

Not a carvery fan? No worries. You may choose from Salads, Burgers, Fish and Chips, Sandwiches, Pizza and Pasta dishes, with no shortage of sides. Look out for the Jack McCarthy Black Pudding Salad, with Roasted Walnuts, Boiled Egg, Baby Spinach & Home-made Bacon and Apple Jam.

And, after all that, you have about ten desserts to choose from! We did choose one (for sharing), the sweeter than sweet Honeycomb Charlotte, white chocolate, fresh cream and honeycomb, decorated with silky caramel and honeycomb.

An all-weather extension (retractable roof) with views over the fields towards Glanmire

The Barn's restaurant space is huge, up to 300 covers. There is an large outdoor dining area which is enclosed, by glass, in winter (with expansive views of the nearby countryside). Plenty of life inside here in the Barn, people talking, servers constantly moving, perhaps not as much as before thanks to their silent assistant! You may also see examples of this new tech in the Briar Rose and the Marina Market.

The Cove at Fota Island Resort welcomes Macallan Whisky for an intimate dining experience

The Cove at Fota Island Resort 

welcomes Macallan Whisky for 

an intimate dining experience

The Cove at Fota Island Resort is collaborating with The Macallan Whisky to host an intimate and informative dining experience on Friday, 25th September.

 

Set in the heart of the 5-star resort, The Cove is an elegant setting for an enjoyable evening discovering The Macallan expressions paired with dishes from Executive Head Chef Satish Jothi and the culinary team, guided by The Macallan's whisky expert.

 

The evening begins at 7:00pm with a welcome drink and a selection of elegant canapés including; Rossmore Oysters with green apple & The Macallan shallot mignonette and Artisan Bruschetta Selection featuring pickled Garryhinch Wild Mushrooms, pear, Cashel Blue Cheese mousse & fig chutney, and hand-cut beef tartare with quail egg & Oscietra Caviar.

 

You’ll take your seat for a specially curated five-course dinner with a menu that features fine local produce, starting with Glenmar scallops with apple purée, celeriac brown butter and Oscietra Caviar with dill oil to begin. Followed by orange & star anise cured Skeaghanore Duck with cherry, beetroot and hazelnut, and Glenmar turbot with Ballycotton Lobster, Fota Garden wild garlic mousseline and Champagne velouté with charred leek, sea herbs and smoked roe.

 

The showstopper dish is a 45-day dry-aged Irish Hereford beef fillet with oxtail pressing, wild mushroom & black truffle duxelles, saffron potato fondant, charred baby carrot, and a Macallan Bone Marrow Jus.

 

To finish, guests will be treated to Valrhona Guanaja Chocolate,  a 70% Guanaja chocolate with salted caramel, roasted barley ice-cream and a Macallan Whisky caramel with cocoa nib tuile plus a selection of petit fours.

 

Throughout the evening, guests will be guided by The Macallan's whisky expert, who will share the heritage, craftsmanship, and distinctive character behind one of Scotland's most celebrated single malt whiskies, while enjoying an exceptional menu created to complement each expression.

 

A dedicated adult-only dining experience, The Cove is designed for a more relaxed pace in a low-lit, intimate setting in the heart of Fota Island Resort, home to warm Irish hospitality.

 

Tickets are €90 per person and include:

 

· 5 Course Tasting Menu

 

· 5 Paired Macallan Scotch Whisky Tastings

 

· A guided experience by a Macallan Scotch Whisky Expert

 

· A Macallan gift bag to take home. 

 

To book see Eventbrite.

Make a night of it and stay at Fota Island Resort for €260 including breakfast the following morning, to find out more visit fotaisland.ie.

press release

All the food and fun of FeastCork 2026.

 FeastCork 2026. All the food and fun from yesterday

All pics by Joleen Cronin 06.09.2026

Clodagh Neville, aged 5, from Midleton, with Róisín Bergin, host of Zumbini,
in the Family Fun Zone at fEast Cork 2026.

Barbara Hegarty and Aoibhinn Hayes of

Ireland's Tree of the Year 2019 will bewitch you in the Blarney Castle Gardens

Ireland's Tree of the Year 2019 will bewitch you  in the Blarney Castle Gardens

Pics: 09.05.2026

The amazing Witches Yew Tree (well, most of it) at @blarneycastleandgardens.
It was Ireland’s Tree of the Year in 2019.

 Celtic Peace Dove  by Nigel

Killarney abuzz as glorious summer morphs into golden autumn

Killarney abuzz as glorious summer morphs into golden autumn

Muckross gardens

An August morning stroll in Killarney

Afternoon visits to Killarney House and Muckross Gardens

Killarney is abuzz as glorious summer turns into golden autumn. We were there briefly last week and amazed to see the activity. Take Kenmare Place as an example. All the outdoor seating here, and there is quite a lot of it, was packed from morning into the evening, all enjoying

DUNLUCE LODGE UNVEILS AUTUMN SERIES OF FOOD AND WINE EXPERIENCES

 DUNLUCE LODGE UNVEILS AUTUMN SERIES OF FOOD AND WINE EXPERIENCES

Wine Vault

 

-Award-winning Executive Head Chef Stephen Holland puts the flavours of Northern Ireland centre stage at the five-star Portrush retreat-

 

Food lovers looking for an excuse to escape to the North Coast of Ireland this autumn can add Dunluce Lodge in Portrush to their diary, as the five-star hotel unveils a trio of special food and wine experiences celebrating exceptional local produce, international wines and some of the region’s finest culinary talent.

The intimate 35-suite Dunluce Lodge, overlooking the fourth fairway of Royal Portrush Golf Club and close to Whiterocks Beach, has quickly established itself as one of

Vendricks, a name to remember when you visit Killarney.

 Vendricks, a name to remember when you visit Killarney

Prawns

Small plates are certainly having their moment on Irish restaurant menus. We had the most delicious illustration of this trend last week at Vendricks in Killarney.

Their small plates are called tapas, as is done in many other places, and one can be your starter, if you wish, as Vendricks also do the full a la carte and indeed have some

Cork. Walk the Island

 

Cork City. Walk the Island.

A work in progress. #walktheisland

Patrick's Bridge

St Mary's, Pope's Quay

St Vincent's Church (Sunday's Well) with the
eponymous bridge in foreground

Mardyke walk begins here at North Mall end and continues to
George Richard Pain's Wellington Bridge, now known as
Thomas Davis Bridge.

Yoga session beginning in Fitzgerald Park

Sunday's Well house from Fitzgerald Park

The Shaky Bridge (officially Daly's Bridge)

County Hall and the Lee, from the Mardyke walk.

County Hall, from just west of Wellington Bridge

The South Channel begins

Kingsley Hotel  (right) and County Hall

Pedestrian Bridge linking the Bon Secours hospital complex
with UCC and Pink Clinic. 

Riverside. Just inside the UCC Western Road gates.

Bridge where the South Channel finds its way under Donovan's Road.

Walk the island is a work in progress. #walktheisland

Wise monkeys

Lapps Quay, including the curved Clarion Hotel

College of Commerce - getting higher!

Topical banner at Connolly Hall.

The new Cumann na mBan pedestrian bridge, over the south channel.

Parliament Bridge

South Gate Bridge

The Merchant (previously Electric)

Bridge and the Unio Building.

The Lodge Myrtleville - not just a pretty picture!

The Lodge Myrtleville - not just a pretty picture!

The Lodge in Myrtleville has a lofty location overlooking the bay and the mouth of Cork Harbour where cruise liners, ferries and working ships, glide by. You can see across to Roche’s Point at the other side of the harbour.

It is not the only pretty picture you’ll see here in the elevated

Killarney's Pig’s Lane named Bar Of The Year 2026. Cork Heritage Pubs named Pub Group of the Year

Top Bars Revealed in 2026 Awards

2026 The Square Bar of the Year Awards in Ireland

#barawards2026

PUB GROUP OF THE YEAR GOLD FOR CORK HERITAGE PUBS

- Pig’s Lane in Co. Kerry was named

The Residence at The Kingsley now welcoming short-stay guests

press release

The Residence at The Kingsley now welcoming short-stay guests

The Kingsley is a luxury four-star urban retreat in Cork, with lovely riverside views and a peaceful setting along the banks of the River Lee. Right next door to the hotel, The Residence at The Kingsley is a series of comfortable and stylish self-catering and serviced apartments, ideal for

Collaboration Dinner: Gloria Osteria X Restaurant Chestnut - 20th September

Collaboration Dinner: Gloria Osteria X Restaurant Chestnut - 20th September

Gloria Osteria and Chef Davide are delighted to welcome West Cork culinary royalty, Rob Krawczyk and the Restaurant Chestnut team for one night only on September 20th.

Making the journey from Ballydehob to

Youghal lacks nothing when it comes to good food and drink!

Youghal lacks nothing when it comes to good food and drink 

Aherne’s new owners hit the ground running!

A cross-section of this delicious Baked Alaska reveals
the amazing raspberry sorbet at the heart of it!

It’s been the smoothest of transitions as the Fitzgibbon’s bowed out of their decades long association with Aherne’s restaurant and townhouse in Youghal. At first glance you’d hardly know, though the building on the town’s North Main Street has a new pink robe. Experienced restaurant operators, the Finns, successful with Dillon’s in Timoleague and, more recently, with Finns’ Farm Cuts in Kinsale, have hit the

BARBERSTOWN CASTLE PLANTS A FIELD OF SUNSHINE FOR SENSATIONAL KIDS AND WOMEN’S AID

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Thousands of sunflowers bloom across three acres of the historic Kildare estate to raise funds for two Irish charities

Amanda Torrens, CEO and owner of Barberstown Castle

 

There is a spectacular new reason to visit Barberstown Castle this

Moët & Chandon Champagnes Paired with Indian Flavours in Rare, Kinsale.

press release

Moët & Chandon Champagnes Paired with Indian Flavours in Kinsale.

Innovative Pairings. Not just Oyster and Lobster.

A Five-Course Tasting Menu, Paired with Moët & Chandon Champagnes, at Rare at The Blue Haven, Kinsale

Rare at Blue Haven invites guests to a specially created five-course tasting menu from Executive Head Chef Meeran Manzoor, thoughtfully paired with a variety of Moët & Chandon Champagne by acclaimed sommelier Julie Dupouy, on Friday 18th September.

Each course has been designed around the character of a different Champagne from Moët & Chandon's range — Brut Impérial, Rosé Impérial, Grand Vintage and Ice Impérial — with Meeran building the menu from the pairing outward, rather than selecting wines to match finished dishes.

Meeran takes a considered approach to pairing his food with Champagne, ensuring the spice and intensity of each dish never overpower the delicate flavours of the wine. Rather than having the Champagne sit alongside the food, he incorporates its character directly into the pairing, balancing spice, acidity, richness and texture so that food and Champagne complement one another.

He says, "When I'm building the pairing menu, I look closely at the balance of acid, spice and fat, and how those elements will work with the Champagne. Whether it's butter-rich sauces, fresh citrus, a light coconut and shellfish bisque, or crispy garnishes that add texture and lift, every element has a role to play. I want the food to feel unmistakably Rare, with our core values and style coming through, while allowing enough freshness, richness and balance for the Moët to shine. Ultimately, it's about creating harmony between the food and the Champagne, so neither feels like an afterthought, and both elevate the overall experience."

Guiding guests through the evening will be Julie Dupouy, one of Ireland's leading sommeliers, four-time winner of Ireland's Best Sommelier and a bronze medallist at the ASI World Sommelier Championship.

Speaking about the pairings, Julie says, "We chose these Champagnes because they each bring something different to Meeran's cooking. The Brut gives us freshness and acidity, the Rosé brings a little more fruit and depth, while the Grand Vintage has the structure and complexity to work with his more layered dishes. The Ice works beautifully with spice, citrus and brighter flavours. What's important for us is that the Champagne and the food feel connected — that neither one dominates, but that each brings something out of the other to create a memorable experience for our guests."

Tickets for the tasting menu and Champagne pairing evening at Rare are €165 per person. With very limited availability, guests are advised to book early. For bookings, email bookings@bluehavenkinsale.com or find out more at www.bluehavenkinsale.com.

Follow Rare at Blue Haven on social at @rarekinsale for the latest news and updates.

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.”