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It’s a sunny Sunday, the final one in May; the beauty of Ballycotton is enhanced. And a delicious lunch awaits in friendly Pier 26.
But first a little walk, down the steps to the bottom of the cliffs, a sun trap and a great view of the cliffs themselves, of the nearby island and the lighthouse. All this, right on our doorstep.
Just as well we had booked ahead as most of the restaurant has been block booked by a christening party. A warm welcome and soon we were studying the menu and a packed specials board. We had expected fish and that board was full of it: John Dory, Haddock, Hake, Plaice, Scallops, Squid, and Gurnard.
Vanilla roasted peaches
CL picked the Pan fried John Dory, carrot purée, tender stem broccoli, garlic and thyme roast potatoes, seaweed butter. An excellent dish, even if the carrot was missing, its absence noted about halfway through!
How many people check their dishes as they arrive to see if every element is present? In any case, we go out to enjoy the food as a whole, not to study every little detail. I fully agree with the well known Rhone winemaker who has said: “Two people talk about love, the poet and the gynaecologist. I prefer the poet.”
And enjoyment was also the operative word as I tucked in to my Poached Plaice, organic spinach, crab, fondant potato, sea vegetable cream (they do a fair bit of foraging here!). An superb combination, so well presented and enthusiastically dispatched, along with a glass of the rare Pazos De Ulloa blend of Torrontes, Treixadura and Palomino. Our other glass was from Australia, Berri Estates unoaked Chardonnay, another refreshing wine.
The dessert list is short enough but full of quality and we got two very good ones indeed. One was the divine Vanilla roasted peaches, Elderflower syrup, lemon Thyme, Madagascar Vanilla ice-cream, Almond brittle.
And the cheeseboard was highly impressive, billed simply as Selection of Irish Artisan cheese, Honey, oatmeal biscuits, Cockburns aged port. The drop of port and the little jug of honey were accompanied by Gubbeen, Toons Bridge smoked Scamorza, Bandon Vale Cheddar and the creamy Cashel Blue and those biscuits were quite a treat as well.
Took our time with that lot. And then it was out of the shade and into the sunny paradise outside, a short stroll down to the pier itself to get a different view of the lighthouse and take in the activity (not too much of that, aside from a few swimmers) on the pier. It will be much different this coming Sunday when the annual Seafood & Shanty festival takes place!
BANDON VALE FINE CHEESES
Bandon Vale is dedicated to providing quality products and offers a selection of shredded, block, sliced and pre-packed products, ranging from cheddars to bespoke blends and mixes.
But this fairly large producer, a member of the West Cork Regional Branding Initiative, under the Fuchsia logo, also sells some speciality packs, mainly cheddar.
The one I bought recently was their Glandór Red Leicester. I was very happy with it. It had a mellow yet distinct flavour and is quite a nice change from the usual cheddar.