Sea Church Restaurant Opens in Landmark Ballycotton Venue

press release
Sea Church Restaurant Opens in Landmark Ballycotton Venue

Sea Church Restaurant has opened in the old schoolhouse in Ballycotton, East Cork this week. The new incarnation of this Ballycotton landmark sees a welcoming, laid-back restaurant overlooking the dramatic Atlantic coastline. It is part of a multi-million euro two year renovation by local businessman Pearse Flynn, which included a transformation of St Colman’s Church of Ireland into an iconic event space. Adjoined to the church by a glass atrium, the restaurant retains the schoolhouse’s architectural structure while inviting the contemporary styling of a modern restaurant.

The 82-seater restaurant has drawn on inspiration from the sea for both its menu and interior, the latter reflecting a contemporary maritime décor. Sea Church’s food philosophy is centered around fuss-free dining using the best of Irish ingredients and featuring a number of local suppliers.

Executive Chef Owen Davidson said, “I am delighted to be part of such an exciting project. The building’s setting by the sea and its history within Ballycotton makes it such a unique location for a restaurant. We hope that in tandem with the music venue, it will become a focal point in East Cork for both locals and tourists alike, really showcasing what this part of the country has to offer. The menus take inspiration from the surrounding landscape, utilising the fantastic fresh seafood and ingredients we have right here on our doorstep”.

Sea Church has a relaxed family-friendly atmosphere, serving classic dishes elevated by quality ingredients. For lunch, diners can expect classics such as Naturally Smoked Haddock Chowder with Homemade Wholemeal Soda Bread; Roast Chicken Sandwich with Carved Roast Chicken, Crumbly Sage and Onion Stuffing, Roasted Garlic, Basil Mayonnaise, Caesar Dressed Leaves, Grilled Artisan Bread; and Classic Margherita Pizza with Roasted Tomato Sauce, Basil, Macroom Mozzarella.

Weekend breakfast options include Eggs Benedict with Chargrilled Bacon, Grilled Sourdough, Hollandaise Sauce, Watercress; Buttermilk Pancakes with Stewed Fruits, Whipped Cream, Maple Syrup; as well as the classic Sea Church Full Irish.

The evening menu sees dishes of Whipped Ardsallagh Goat’s Cheese with Crispy Filo, Classic Tapenade, Roasted Cherry Tomatoes, Rocket; Golden Fried Fish and Chips with Smithwicks’s Red Beer Battered Haddock, Hand Cut Chips, Tartar Sauce, Buttered Garden Peas; and Mandarin and Honey Roasted Half Duckling with Apricot Stuffing, Cointreau Glazed Carrots, Duck Fat Baby Potatoes, Red Wine Jus. All desserts are homemade and include favourites such as Warm Apple and Calvados Crumble with Vanilla Ice Cream, Orchard Thieves Custard, and Lemon Tart with Fresh Raspberries, Basil Sugar, Crème Fraiche.

There will also be seasonal specials available across all menus to reflect the changing seasons.

The restaurant is open year-round, Tuesday to Sunday 9:00am to 7:00pm, with later opening on Friday and Saturday until 9:00pm. 

Sea Church is located at Main Street, Ballycotton, Co. Cork. Bookings can be made by emailing reception@seachurch.ie, or by phoning (021) 234 0525. 

Keep up to date with the latest news by following Sea Church on social @seachurchballycotton.

St. Colman’s Church and Schoolhouse in Ballycotton Opens as New Music and Events Venue and Architecturally Designed Restaurant

St. Colman’s Church and Schoolhouse in Ballycotton Opens as New  Music and Events Venue and Architecturally Designed Restaurant

Sea Church in Ballycotton, East Cork will open this weekend as an intimate music and events venue and architecturally designed restaurant overlooking the rugged coastline.   

Following a multi-million euro restoration by local entrepreneur Pearse Flynn, the church will function as a music venue with a capacity of 120. It opens this weekend with The Frank and Walters performing on Friday the 28th of February and Lisa Hannigan performing on Saturday the 29th of February and Sunday the 1st March. Other artists lined up over the coming months include John Spillane, Jack O’Rourke and Mary Counghlan. 

Mr. Flynn purchased St Coleman’s Church in 2018 and has worked closely with architects, interior designers, restoration experts and specialist builders to create the unique venue and return the building to its former glory. The project took two years to complete with original features such as oak panels, wrought iron gates and pointed arch stained-glass windows painstakingly preserved, while the bell tower and timber staircase are restored to their original specification. 

The restoration plans were drawn up by Paul Haffey Interior Design, and Rose Construction managed the build. The overall project includes the restoration of the old schoolhouse behind the church, which has been developed into Sea Church Restaurant due to open on the 5th of March, and a car park and community playground across the road which is due to be finished later this Spring.  

Speaking about the project, Pearse Flynn said “Ballycotton and the surrounding area has enormous potential. It is so beautiful and unspoiled. The trick to the Sea Church development was to get the balance right and to retain its original charm. The design of the restaurant had to come from the surrounding beauty. We wanted to maintain the harmony of life and give a modern maritime feel inside the restaurant while steering away from the traditional. I believe we have achieved a look that is fresh and contemporary while paying homage to the beauty of the surrounding countryside.”

Sea Church is equipped with a high-end audio system and full in-house DJ equipment. The unique venue, which includes a large outdoor terrace with unparalleled views, is available for private events and ceremonies making it perfect for special events, exhibitions and functions. Sea Church is also an approved venue for civil ceremonies and can cater for weddings of between 100 and 150 guests, with a dedicated events team in place who work with the best local suppliers to customise each event.

Keep up to date with the latest news by following Sea Church on social @seachurchballycotton.

Cush Restaurant opens in Ballycotton, Co. Cork

Cush Restaurant opens in Ballycotton, Co. Cork

Cush Restaurant, a contemporary Irish food restaurant offering refined dining, has opened in the picturesque village of Ballycotton.  The 40-seater restaurant has opened in what was previously known as restaurant Pier 26, overlooking Ballycotton Pier and the Ballycotton lighthouse. The restaurant has had a total refurbishment as is now headed up by an Irish culinary rising star, chef Dan Guerin.  Diners can expect a dining experience in a truly unique scenic setting.  

The menu draws on inspiration from both the coastline, the terroir of region and the seasonality of produce.Transforming local produce seamlessly from nature to the plate is the foundation of Dan Guerin’s food philosophy.  The menus at Cush Restaurant will change and evolve on a regular basis, but always a showcase for ingredients from trusted local suppliers. 

Dan spent his foundation culinary years mastering his craft in high profile establishments such as Sage in Midleton, and Michelin-star restaurant Campagne in Kilkenny. His cooking is largely influenced by where he lives and he creates dishes that are layered with flavours from local suppliers and the Irish countryside. 

Dan says, “At Cush we are so lucky to be surrounded by exceptional producers,  and located right on the coastline gives us instant access to a wide variety of ingredients. I like to be as creative with our menus. By using our imagination and keeping our cooking style simple, we bring out the best of our hero ingredients to produce dishes that reflect our respect for our locality. ” 

The weekend lunchtime menu will feature dishes such as Slip Sole on the Bone with Seaweed Butter Sauce; Roast King Oyster Mushroom, Slow Cooked Egg and Crispy Onions; and Velvet Cloud Panna Cotta with Poached Rhubarb and Gingerbread. 

On the evening menu, diners can expect Warm Natural Smoked Haddock, Potato Veloute and Crispy Egg to start; mains such as Roast Rump of Lamb, Harissa Spiced Shoulder Pastilla, New Season Vegetables and Mint; and Crème Caramel, Raisin and Vanilla Tuille for dessert.

As part of the wider offering Cush Maritime Bar and Cush Guesthouse are also open and newly refurbished. Cush Maritime Bar is a cosy, welcoming, traditional Irish pub. The pub features salvage from local wrecks and nautical memorabilia and serves a wide range of gins, aperitifs and cocktails. The cocktails are classic simple recipes with a special Cush twist and include; Basil Gimlet, Bourbon old fashioned, Classic negroni, French 75, Espresso martini, Hot port & apple brandy cup.

Cush Guesthouse offers cosy, tastefully decorated bedrooms with spectacular sea views. The perfect base for those attending a concert in Sea Church, taking part in activities at Ballycotton Sea Adventures or simply looking for a relaxing weekend away. Rooms start at €95 per night. 

Cush Restaurant is open Thursday through Sunday for the winter season. Early bird menu available each evening between  5pm - 7pm and á la carte dinner service from 7pm - 10pm. Lunch is served Saturday and Sunday from 12pm - 2pm. Cush Restaurant is located by the pier at Ballycotton, Co. Cork.  To book call (021) 464 6768 or visit www.cush.ie.

Keep up to date with the latest news by following Cush Restaurant @cushballycotton.

press release

Goldie. Where Fish Reigns

Goldie. Where The Fish Reigns

Sardines

It’s new and cool. Check out those white tiles with black designs opposite the counter. Ease yourself into those comfortable low-backed chairs and, if someone to the side talks to you, just swing round a few degrees and go face to face. But most of all, Goldie is all about the fish.

Crumpet

The clue of course is in the name. Most natives and many visitors will know that the big fish that forever swims at the top of the tower in Shandon has forever been nick-named Goldie. And the city loves its fish both in sentiment and in tasty reality. And Goldies makes that reality even more flavoursome.

Prawn cocktail crisps

The restaurant takes the ‘whole catch’ from the Ballycotton small day boats (so they take whatever is caught on the day, regardless of the quantity and species) ensuring a daily changing menu featuring the freshest produce available. They also buy in the English Market. 

Goldie operates a ‘gill to tail approach’, using as much of the fish as possible. So you’ll see some surprises on the menu, not just the species on offer but also the parts. Anyone for crunchy fish spines?

Lemon Sole

We were prepared to be surprised when we visited the other day. Front of house is very friendly and on the ball here. There’s an immediate welcome, help with the menu if need be and a chat or two over the evening. We were in early and it filled up quickly enough. Another upstairs room is being readied even as the confident new restaurant takes its first accomplished steps.

The window, more or less facing the “parent” Market Lane, shows the words Fish and Ale under the main title. And the beers come from the Elbow Lane Micro Brewery, also across the street. Brewers Russell and Davide have specially formulated the ales to suit food and, as customers of Market Lane and Elbow Lane itself will tell you, they have been very successful in that regard. 

I enjoyed a pint of the Jawbone Pale Ale with my fish. It is on draught as are the others: Angel Stout, Elbow Lager and Wisdom Ale, all named after Cork lanes.

Gurnard

Jawbone

The menu is divided into four sections. Inexpensive options come under Snacks. Next step is Small Plates, followed by Mains, and Desserts (no fish but they do use sea salt!). A quartet of sides available also including Sea Salt Shoestring Chips, Crushed baby potatoes (with scallion and seaweed), Roast Cauliflower (with hazelnut brown butter), and Sea Vegetable kimchi salad (with squid).

There were five snacks on the Friday we called and we enjoyed the Golden Crumpet and seaweed butter and enjoyed, even more, the Prawn cocktail crisps with cultured cream and seaweed, each priced at €2.50.

Harty’s Oyster feature on the small plates but our choices were the Salt Fish brandade, seaweed cracker and pickled celery, a very tasty combination indeed (7.5). The similarly priced Seared devilled sardines with pickled celeriac were superb, so good I thought briefly (it was raining outside) I was back in the old town of Albufeira enjoying a plateful in the hot sun with a glass of wine. By the way, they have a wine list with most of the whites very well suited to the fish.

Panna Cotta

The superb mains were yet to come. I’m a sucker for Gurnard but rarely come across it when eating out. The Pan fried Gurnard here (21.50), with bok choi and lasooni butter, is a delight. Simply delicious, especially with the sauce.

And the chicken butter sauce with the Pan Fried Lemon Sole (22.50) was also a winner. There was a decent chunk of swede (how often do you come across that veg in restaurants?) on the plate as well. We could have had sides but resisted the temptation as we were determined to go through all three courses.

Budino

As it turned out, the strategy worked very well indeed. We completed the three and felt good for the fourth! Just a short list of sweets but two were enough for us. The Pom ‘O apple port Panna Cotta with caramelised apple and crumble and the Achill Island Sea Salt and caramel pudding with hazelnut biscotti were each that bit different to the usual dessert and a lovely finalé to a superb fish dinner.

Goldie is the result of an exciting collaboration between Aishling Moore (25), former head chef of Elbow Lane, and Stephen Kehoe, (39) executive chef of the Market Lane Group. 

Walking in Knockadoon

Walking in Knockadoon

Looking west towards Ballycotton. The tower is one of Ireland’s Napoleonic-era signal towers. There is a restored
tower near the Old Head of Kinsale. Walked here again on Wednesday 18th Sep 2019.

To get to Knockadoon and this lovely walk:

If coming from the east, via Youghal, follow the main Cork road. Turn left when you see the Ballymacoda sign and then turn left in Ballymacoda itself. If coming from Cork city, turn right when you see the Ballymacoda sign. There is an alternative when coming from the city. Turn right at the lights in Castlemartyr and then turn left in Ladysbridge - there is a sign there for Ballymacoda. Enjoy this fabulous walk in East Cork.

Still looking west. Ballycotton is in the distant haze.

The islands and lighthouse of Ballycotton

Ballycotton

Looking east to Youghal, its lighthouse and the mouth of the Blackwater.

That old signal tower.

Bales of straw

The signal tower again

Bales of straw in the fields

Flowers have faded. Now it's all about survival. Get those seeds out there for 2020.

The sky here is often criss-crossed with jet trails. But Wednesday (18.09.2019) was so fine that the
vapour vanished quickly in the dry atmosphere; the trails didn't last long.

Nearing the end of the western part.

Sheep here (and below) graze above the cliffs

Capel Island, also below, is at the eastern side (where you start the walk)

Bayview Lunch Brings Out The Sun!

Bayview Lunch Brings Out The Sun!

Red Mullet

Fancied some good fish last Friday so we headed off to Ballycotton’s marvellously situated Bayview Hotel, a hotel where head chef Ciaran Scully has an unrivalled reputation when its comes to fish. But, as we turned right at Shanagarry, we could see the fog straight ahead and it stayed with us, not quite blocking out the view of the pier as we parked but certainly most of the bay was out of sight.

But the mood and the weather improved as we tucked into our excellent lunch and, before the dessert, we were able to see right across the large bay to the Garryvoe Hotel, a “sister” of the Bayview. It turned out to be a lovely afternoon. Would have been a good one to take the cliff walk but, well, we were pretty full at that point so a stroll down to the shore was a much as we managed.

Terrine

There’s an amazing menu here, packed with a huge choice of good things, not all from the sea. We were thinking of trying Roscoff Onion & Rebel Red Broth topped with Sourdough Croutes & Melted Hegarty’s Cheddar, just one of the soups on offer.  A Salad of Macroom Mozzarella, Leamlara Farm Leaves, Heritage Tomatoes, Basil Pesto, Balsamic, Sourdough also caught the eye.

Grilled Inch House Black pudding with Beetroot Ketchup, Young Buck Blue Cheese, Onion Mousse featured prominently in our short-list of starters. But our pick - we shared it - was the Pig’s Head Brawn Terrine, Plum and Pedro Jiménez Puree, Bayview Piccalilli. This was perfect, the tasty meat flavours improved no end by that purée and even more so by the selection of pickled vegetables. These guys know how to pimp your terrine! 

There were Steak, Duck leg, Lambs Liver on the mains. But fish of course is the specialty here and the Fish Board of Smoked Mackerel Pate, Dublin Bay Prawns, Little Darling Pickled Herrings, Ballycotton Smoked Salmon Salad & Sourdough Baguette beckoned but will have to wait for another visit!

They always have a selection of simply pan-fried fish here, served with side salad and chunky chips (really chunky!), usually priced around the €22.00 euro mark. We know the plaice around here is always top class so that was CL’s pick while I went for the Red Mullet. 

The plaice was perfection itself, no batter to take from its delicious flavour. And I can honestly say the same about the more “meaty” mullet, a fish you don’t see that often on local menus. Hopefully that will change as it really is a beauty.

The choices continue at the end. There’s an Irish Farmhouse Cheese selection, Ice-cream variations, plus Sorbets. The Bayview uses lots of Irish produce and Tipperary Farm Boulaban is their ice-cream supplier. And we finished off with the Bayview Affogato: Boulaban Vanilla Ice Cream drowned In Freshly Made Double Espresso Black Barrel Syrup. Nice!

The four-star Bayview has a cliff-top nest in Ballycotton, overlooking both the pier and bay, a great place to dine and stay.

Bayview Hotel 

Ballycotton

Co. Cork

Ireland

Ballycotton's Pier 26. A Natural for Fish!

Ballycotton's Pier 26. A Natural for Fish!

These delicious Crab Claws came with Garlic Butter and Organic Leaves. I think I've have preferred it if the claws hadn't been released from the shell. But they had and I missed that little bit of a tussle! Better outcome though than last year in a West Cork dining room when they came entire and I was presented with a plastic hammer!

In Ballycotton's excellent Pier 26 restaurant, head chef Colin Hennessy can't write the menu (at least the fish part) until the boats come in at the pier below. Only then does he know what he has to work with and that is why you'll find most of the fish dishes on the Specials Board. There is a lovely bar alongside, even a handful of rooms, all now under the Pier 26 name.

We were there recently - be sure and book before you go - and enjoyed our meal from start to finish. Fish, of course dominated, at least until the desserts!

We started with a couple of aperitifs. I enjoyed my Kir as I looked out the large window in front of me towards the island and its lighthouse. If you are in the inner room, you'll miss that view. CL had her back to the water as she concentrated on her Pimm's (left).

Fresh Crab with pickled gooseberries and organic leaves. An unusual combination but another excellent starter.

Roast Fillet of Hake, summer greens and pickled fennel. Just perfect. By the way, you get some fabulous sides here as well including Buttered Mash, Skinny Fries,  Buttered Summer Greens, John Kennefick's British Queens, Truffle Aioli and Parmesan Fries...

John Dory is a favourite here. This winner is served with Purple Broccoli, Heritage tomatoes and the combination with that seafood bisque is hard to beat.

No fishy dessert, that I know of. This flower enhanced Pavlova with fresh strawberries, blackberries, poached apricots and Chantilly Cream (and a bit of rhubarb too) was a beauty while the Raspberry Soufflé with white chocolate ice cream (below) was just the ticket to finish off an excellent meal.

Next time I'm down, I may well try this Seafood Platter. What do you think?

Long, Lazy Sunday at Ballymaloe

Garden to Plate at Ballymaloe.

Superb Craft Fair Too.

There were gasp when Ballymaloe House gardener Mags Coughlan told us she grows 4,500 leeks here each year. Soon we would see some of them on our plates as we enjoyed lunch in the house. The garden tour, a mead tasting, a long leisurely lunch and a visit to the ever increasing craft fair in the Grainstore and Big Shed, were all part of a lovely day that brought the curtain down on the Munster Wine and Dine activities for 2017. A good day. A good year.

Here's where we get our hazelnuts

Hazel Allen introduced the fifty or so of us to Mags who told us the aim here in the walled garden and surrounding area is to grow “seasonal and unusual”. Even with Mags working flat out, there is no way the garden could fully supply the house, so Ballymaloe gets much of its regular plant and vegetables supplies from local growers, a traditional relationship maintained.

That leaves the gardener, in consultation with the chefs of course, to concentrate on something different, a crop of sea-kale for example, followed in turn by asparagus and artichoke. And then there are also edible flowers and flowers for decoration. One of the specialities of the walled garden, taking advantage of a south-facing wall, are peaches. Lots of herbs here too, of course.

All is grown from seed so that means glasshouses and we walked through there admiring the lines of harvested pumpkins (also on the day’s menu). We were then shown the relatively new cider apple orchard; varieties here include Dabinett and Bramley. Here too we saw the hazel bushes which provide quite a harvest and have a bit of growing to do yet!

All had been quite in the fields where the pigs are kept until the arrival of our group. Then little groups of the younger pigs came rushing out to greet the visitors. They may not have been so eager had they known that the same people would be eating their older siblings later on.

Back then to the conservatory room in the house for an aperitif, thanks to Kate Dempsey of the Kinsale Mead Co. We sampled her Atlantic Dry Mead and also Wild Red Mead  – and then she made some delicious cocktails using her mead (and also the new Beara Gin). Quite a few were very impressed by the mead. Both meads are honey based and are rapidly becoming widely available in Supervalu’s and speciality shops such as URRU in Bandon and Bradley’s in the city's North Main Street.

Kate and her meads

Time now for lunch, the main event. A good start is half the battle. And so it was here with a delicious warming bowl of Garden Pumpkin Soup with Chilli and Parsley Oil. More simple food followed, simply delicious Ballycotton Crab Paté with cucumber and dill salad.

We had a choice for the main course. CL chose the Poached Ballycotton Monkfish with Chive Butter Sauce served with Leeks and Romanesco while mine was the Roast Ballymaloe Farm Pork with red cabbage and Bramley Apple Sauce. Each, with Pommes Duchesse and Glazed Carrots on the side, was superb.

The temptation levels then soared with the arrival of the famous Ballymaloe Dessert trolley. We were like the little piggies! Pavlova, poached pears, chocolate cake (and sauce), and so much more, all washed down with little sips of sweet Jurançon. Pratsch Gruner Veltliner and Solstice Rhone Valley were the earlier wines.

After the tea or coffee, or a garden infusion, there was a quick review of 2017, a raffle for foodie prizes and an announcement that Munster Wine and Dine had decided to donate €300.00 to Penny Dinners.

Crab

Some of us then took a walk around the annual craft fair. The opening day, Saturday, had been busy but one stall holder told me Sunday, the day of our visit, was even busier and she was looking to getting her feet up for the night! There were some gorgeous crafts here but, looking for a particular item with certain restrictions as to material, size and colour, proved mission impossible for me! The search begins again next week at the big Craft Fair in the City Hall and the smaller one at Franciscan Well Brew Pub.

Sweet stuff

Darkness had now settled on this amazing East Cork farm and our bus had arrived. A very satisfied group headed back to the city, bang on schedule. Here’s to another great Munster Wine and Dine season in 2018. Happy Christmas everyone from Eithne, Richie, Colm, Beverly, Michael, Stuart, and yours truly.

Craft Fair