Priory Coffee. Now in six locations. Coffee, Toasties and Much More.

 Priory Coffee. Now in six locations.

Coffee, Toasties and Much More.  

Americano & Portuguese Tart for a fiver!

Having enjoyed the walk (c. 7km in total) on the new boardwalk, we head into the heart of Youghal for lunch at the Priory Café on Main Street. It is our first time calling there but we can’t miss it as there’s a lively crowd enjoying themselves at the outdoor tables. As it happens, having been out in the sun for much of the morning, we are quite happy with an indoor seat. (Read post on new boardwalk here.)

After a warm welcome, we were soon seated and studying the menu. It included quite a few breakfast items but most of those aren’t available after 12.00pm; yet that Full Irish looked tempting.

Busy spot!

Plenty of choice aside from that though, including Lebanese flatbreads (one with chicken, one vegetarian), pancakes (the one with Nutella seem popular with the kids), the all-day Breakfast Blaa (very popular also we’re told), and a selection of sourdough toasties and more.

No less than five toasties on offer including Chicken and cheese etc; Special with natural ham, cheddar cheese etc; Chorizo (Chorizo and cheddar cheese etc); and one with Galway Goat Farm Cheese and more. I had been tipped off about the Reuben and that was my pick, a generous and delicious combination of Beef Pastrami, Cheddar cheese, sauerkraut, scallions, mayo and the all-important Ballymaloe Relish.

Super salad

Meanwhile CL was “working” her way through their massive Signature Salad consisting of Gold River Salad Mix, Semi sun-dried tomato pesto and Fresh Herbs Bulgar Salad, pickled beets, hummus, red onion & cucumber pickle, Maple syrup gazed & roasted almonds and cashews, with extra virgin olive oil and balsamic vinegar. Lots of pickle there but very tasty overall. You also had the option of adding chicken or falafel.

The counter is stacked with tempting pastries making it difficult to pick two! But we were more than happy with our Caramel Square and Portuguese Custard Tart. Indeed, that tart was one of the best local versions that we’ve come across.

Reuben

By the way, they have some very good combo deals. We didn’t really spot this on the way but the servers and the system worked a treat and we got the benefit. For instance, my toastie (7.80 on its own) and superb Badger & Dodo American came to a deal total of €10.00. The coffee and pastry deal costs just a fiver. Good food, good value and good friendly service as well.

Prior have been in the news recently, as they have just opened their second city branch in MacCuratin Street. Youghal is their original café and they also have outlets in Fermoy, Mallow, Roverstick and North Main Street (in the city), an impressive six in all.

Locations:

56 Main Street, Youghal (they are also known here for their burgers and Fish ’N Chips)

 

2 Riverside Grove, Riverstick (next to the Centra/petrol station)

 

1 Brian Boru Square, Fermoy

 

106 Main Street, Mallow

 

1 North Main Street, Cork City (next to the Gate cinema)

MacCurtain Street, Cork City (opposite Gallagher’s Gastro Pub); check out their Priory Hatch for quick service!

BALLYMALOE FOODS EXCITED TO BE PART OF CORK ARCHITECTURE FESTIVAL

BALLYMALOE FOODS EXCITED TO BE PART

OF CORK ARCHITECTURE FESTIVAL

Three generations of the Hyde Family as Ballymaloe Foods prepares to meet customers for the first time since 2019 as part of Design POP Cork. Pictured are Yasmin Hyde and her daughters, Rose Callaghan and Maxine Hyde and her granddaughter baby Cara Callaghan. Picture: Clare Keogh

Design POP will be the first opportunity to meet customers face-to-face since 2019

Ballymaloe Foods has joined with Cook Architects as part of Design POP Cork, an architecture, design and food festival that runs from August 27th to 29th. The event celebrates creativity, collaboration and Cork city and will see Ballymaloe Foods located in Elizabeth Fort for three days. 

Architects Dermot Harrington and Paul Carpenter have designed and created a special pavilion for Ballymaloe Foods that will be located within the grounds of the 17th century star-shaped fort. The pavilion is a bespoke structure that captures and represents the ethos of the food brand.

The festival is Ballymaloe Foods’ first opportunity to meet customers face-to-face since 2019. There will be product sampling giveaways from midday until 2pm each day. 

Maxine Hyde, the General Manager of Ballymaloe Foods is delighted to be meeting customers in person again, “We really missed travelling to festivals and shows over the last 18 months. It’s wonderful to be able to do that again. We’ve really enjoyed partnering with Cook Architects on this project. Their design brings the story of Ballymaloe Foods and our Great Taste Award Winning products - Ballymaloe Original Relish, Ballymaloe Pickled Irish Beetroot and Ballymaloe Irish Mayonnaise to life. I hope that members of the public will get as much enjoyment out of it as we have.”

Ballymaloe is a family-run business and Maxine Hyde says architecture is as important to them as food is: “Ballymaloe Foods began with a single recipe created by my grandmother, Myrtle Allen. Her family were prominent architects in Cork for generations and designed many well-known churches, homes and buildings throughout the 19th century. We are delighted to be able to honour that tradition in some way by partnering with Cook Architects to celebrate and support the arts in Cork.”

Elizabeth Fort will be open on Friday and Saturday from 10am - 4:30pm and on Sunday from 12pm - 4pm. There will be activities between midday and 2pm each day. 

BALLYMALOE FOODS AGREES DEAL WITH CANADIAN DISTRIBUTOR

 BALLYMALOE FOODS AGREES DEAL WITH CANADIAN DISTRIBUTOR

Ballymaloe's Yasmin and Maxine

Ballymaloe Foods has secured its first major distribution partner in Canada. It means that customers in Canada will soon be able to purchase products such as Ballymaloe Original Relish in stores for the first time. 

The new partnership is with CBF Imports and will see seven products from the Cork-based company on the shelves of small chains and independent food stores across Canada.

Ballymaloe Foods' entry into the Canadian market comes a year after their arrival in Australia with a listing in Coles Supermarket. Its products are now stocked in more than 10 countries worldwide including Germany, Singapore and the United Arab Emirates.

Ireland’s links with Canada date back centuries with fishermen from Cork travelling to Newfoundland in the 1500s. Now millions of Canadians are of Irish descent and tens of thousands of residents are Irish-born.

Maxine Hyde, the General Manager of Ballymaloe Foods says with Canada being a hub for Irish expats it is the perfect next market to bring their products to:

Maxine said: “Increasingly we get messages from people asking if our products are available in Canada and with this partnership, we are excited that we can finally tell people yes. Many Irish people have travelled far and wide with a jar of Ballymaloe Original Relish in their suitcases and without this love for our brand, expanding into export markets wouldn’t be possible, so thank you to all our customers.”

Last year Ballymaloe Foods announced that Ballymaloe Relish would be available to purchase in 120 Coles stores across Australia. Coles is a national full-service supermarket retailer operating more than 800 supermarkets across Australia. Coles has over 100,000 employees and along with Woolworths, accounts for more than 80 percent of the Australian supermarket business.

press release

EASY SUMMER RECIPES PERFECT FOR AL FRESCO DINING. Take some culinary inspiration from Ballymaloe Foods

 EASY SUMMER RECIPES PERFECT FOR AL FRESCO DINING

Take some culinary inspiration from Ballymaloe Foods

Summer is just around the corner and the arrival of warmer weather means it’s time to change up the weeknight routine with some lighter dishes. Why not try one of these great recipes put together by Ballymaloe Foods. 

Sarah Collins, Marketing Manager with Ballymaloe Foods says, “The evenings are getting brighter and longer so many of us are choosing to dine outdoors with our families. Now is the perfect time to try out some great summer dishes packed full with fresh, seasonal ingredients. We’ve put together four of our favourite recipes that are guaranteed to be a hit with the whole family. These dishes can be served as a main course or a side dish.”

SUMMER RECIPES:

1. Smashed Crispy Sweet Potato Warm Salad

2. Green Garden Quiche

3. Vegetarian Vietnamese Spring Rolls

4. Stuffed Roasted Irish Peppers

Smashed Crispy Sweet Potato Warm Salad (serves 5)

Ingredients

• 5 small, sweet potatoes (or 2 large)

• 10 baby potatoes

• 6/8 tbsps. olive oil

• 2 tsp smoked paprika

• 1 tsp cayenne

• 1 tsp sea salt 

• Freshly cracked black pepper

Bulgar salad

• 100g/ 40z bulgar wheat

• 10 floz boiling water

• Pinch of salt

• 2 tbsps. of pumpkin seeds

• ½ pomegranate seeded

• 2 small thinly sliced spring onion

• 2 tbsps. olive oil

Dressing

• 3 heaped tbsps. of natural live yoghurt

• 1 finely grated clove of garlic

• 1 or 2 generous tsp of Ballymaloe Fiery Relish

• Pinch of sea salt

Optional Extra Toppings

Pulled roast chicken, feta crumbled, grilled halloumi, sweet chilli baked salmon, crispy bacon, pulled ham hock or roast pork.

Method

1. Preheat your oven to 250°C (conventional)

2. Cook the potatoes in boiling salted water & drain.

3. Place the potatoes on a clean chopping board & apply pressure to flatten, skins included. 

4. Using a pastry brush, coat the potatoes in your infused oil.

5. Pop the potatoes on a roasting tray & into the oven. Roast until rich golden brown and crispy.

6. In a saucepan bring 10 fl oz of water to the boil & stir in the bulgur & a pinch of sea salt. Bring back to a boil & simmer gently for 10 mins. 

7. Place into a nylon sieve to remove any excess water.

8. In a large bowl place the cooked bulgur, sliced spring onions, pomegranate seeds, pumpkin seeds & olive oil. Stir gently to combine, season & taste. 

9. For the dressing, stir everything together, taste & adjust seasoning if necessary. 

10. Assemble using a warm wide bowl, spoon on 2 tbsps. of bulgur salad, topped with 1 warm crispy sweet potato and two warm crispy baby potatoes, drizzle over the fiery dressing and serve. 

 Green Garden Quiche (serves 6)

Shortcrust pastry

• 8oz plain white flour sieved

• 4 oz butter

• 1 egg beaten

• 1 dessertspoon of water (slow addition)

Filling

• 100g broccoli - split each floret into 4

• 100g peas

• 100g green beans 

• 3 eggs

• 6 fl oz cream

• 100g vintage Irish cheddar grated

• Ballymaloe Pepper Relish to serve

Method

1. Preheat the oven to 250°C. (conventional)

2. For the pastry, use a blender to combine the flour & butter. Add the beaten egg & barely blitz until it resembles large breadcrumbs.

3. Remove from the blender & place onto your clean work top & bring together quickly. 

4. Flatten the pastry into a round & wrap & chill for 30 mins.

5. Pop the prepped broccoli, peas & green beans into well-seasoned boiling water & cook for 3 mins. 

6. Place your chilled pastry on a floured bench. Flour your clean rolling pin & roll the pastry into a round roughly 11” round. Roll the pastry onto the rolling pin & drape evenly over your 9” tart tin.

7. Line with crumpled parchment & fill with baking beans. Freeze for 15 mins. 

8. Place the frozen tart shell into a preheated oven at 250°C & ‘bake blind’ for 25 - 45 mins.

9. Remove the beans & brush the base halfway up the sides with egg wash & place back in your oven for 3-5 mins until sealed. Remove to a wire rack.

10. In a large bowl, whisk the eggs well, stir in the cream, grated cheese & fully drained veg. Add a generous pinch of sea salt & freshly cracked black pepper. 

11. Pour into the tart shell & continue to bake for about 25-30 mins. Then cool on a wire rack for 5 mins.

12. Serve with an Irish Root Veg Slaw & a great big dollop of Ballymaloe Pepper Relish on each slice of quiche.

Vegetarian Vietnamese Spring Rolls (serves 5)

Ingredients

Julienne into 3” sticks:

• ½ red pepper

• 2 spring onions

• 1 small cucumber

• 1 large carrot 

• 5 broccolini, split into quarters on the length

• 10 green beans, split in half on the length

Dressing

• 1 tsp honey

• 3 tsp rice wine vinegar

• Sea salt & freshly cracked black pepper

• 10 sheets of rice paper wrappers

• 40 grams of rice vermicelli noodles

• 20 lettuce leaves (cos & butterhead)

• 20 large mint leaves

Dipping sauce

• 8 tbsps. light soy sauce

• 3 tsp Ballymaloe fiery relish

• 2 tsp honey

Method

1. Place the prepared julienne of veg into ten mixed bundles & place onto a baking tray.

2. Mix the dressing well & sprinkle over each mound of vegetables. Leave to infuse for 20 mins, turn each bundle halfway through to ensure flavour is dispersed.

3. In a large bowl pour in boiling water, top up with cold water to create a very warm bath.

4. Take a rice paper sheet into the bath & feel as the heat turns it into a pliable sheet, remove carefully & place on your clean worktop. Flatten into a round.

5. Place a mint leaf in the centre, top with some cooled rice noodles, then your seasoned bundle of veg and lastly a piece of butterhead.

6. Pull the base up over the centre and pull the top down to seal both ends. Now start to roll from the sides applying pressure to create a firm bundle. 

7. Wrap until fully enclosed a firm sausage shape is achieved. Place on a well oiled (olive oil) clean baking tray. Ensure they do not stick together & cover in a well-oiled piece of cling film.

8. Mix the dipping sauce ingredients together & taste.

9. To serve: in a box place two cos leaves & pop a spring roll on each. Pop in some dipping sauce (in a container) & serve.

Stuffed Roasted Irish Peppers (serves 2)

Ingredients

• 2 red peppers (200g each)

• 40g lentils

• Olive oil

• 100g courgette, diced ⅓” 

• 100g aubergine, diced ⅓”

• 2 cloves of garlic, peeled & finely chopped

• 50g celery chopped

• 1 tbsp. Ballymaloe Pepper Relish

• 1-2 tsp Ballymaloe Fiery Relish

• Fresh basil leaves

• Sea salt & freshly cracked black pepper

Method

1. Preheat your oven to 250°C. (conventional)

2. Wash the lentils until the water runs clear, then place the lentils into a saucepan & cover in water. Bring to a boil then simmer for 10 mins or until just cooked. Drain into a nylon sieve to drain 

3. In a large frying pan, add 4 tbsps. of water & start to cook the diced courgette & aubergine, season well. 

4. Once the water evaporates, add 2 tbsps. of olive oil & continue to cook & colour. Now add the chopped garlic & cook for a further two mins.

5. Remove to a bowl & add in the cooked & well drained lentils, pepper relish & fiery relish. Stir well to combine. Taste & adjust seasoning if necessary, by adding sea salt and freshly cracked pepper. Set aside.

6. Carefully remove the lid of each pepper & then carefully remove the core & seeds.

7. Season the base of each pepper with a sprinkle of sea salt & freshly cracked black pepper & pop in 3 leaves of fresh basil.

8. Place half of the veggie lentil mix into each pepper, top each with a large basil leaf & close by replacing the pepper lid.

9. Place in a tight-fitting dish & bake in your preheated oven for 25 mins or until the pepper is just cooked.

10. Remove from the oven & allow to cool or serve immediately.