Showing posts with label Barnabrow. Show all posts
Showing posts with label Barnabrow. Show all posts

Tuesday, December 29, 2020

Festival Food & Drink Favourites #2. Eight Degrees "Devil’s Ladder" Belgian Tripel

 Eight Degrees Devil’s Ladder Belgian Tripel 11.5%



Of all these high ABV specials, of this and years past, some have promised much.  And now, at the end of this annus horribilis of 2020, I’ve found it, the nectar. Not perhaps the nectar of the gods - such a rambunctious bunch and not at all suited to social distancing - but the sweet nectar of the sweet angels. Ironically, it is called Devil’s Ladder. Luckily this ladder goes up.




It is a very special beer from Eight Degrees, a special that transcends the boundaries of the humble drink, because of the ingredients and the skill with which they are managed. This is one of best drinks, of any kind (wine, beer or spirit), that I’ve come across and one that could, in moderation of course, turn 2021 into an annus mirabilis.

They say: The beer is pale gold with a gentle Belgian yeast profile. Think soft banana esters, cloves and spice. We finish it in sherry oak butts, which add sweet vanilla, dried fruit and Christmas cake notes to this beautiful beast of a beer.



With Eight Degrees, there are, unfailingly, food pairing suggestions and we took serious notice on the big day and the Belgian Tripel straddled both sides of the Christmas meal. We began with a small serving in Sherry glasses with a selection of nibbles, most notably beautiful buttery low-sodium olives Snocciolate by Ponti and succulent dried tomatoes in extra virgin olive oil by Frantoio Bianco (both imported by Little Italy in Dublin). 


Good then but the beer, in slightly bigger but still small glasses, really came into its full glory with the Barnabrow House pudding. An absolutely amazing pairing. I could hear those angels humming as I sipped the exquisite liquid. Euphoria. Until someone stood on the dog's paw!


Festival Food & Drink Favourites #1: 

Fabulous Festive Feast from The Glass Curtain. "Deck The Halls" A Christmas Highlight

Tuesday, December 8, 2020

Taste of the Week. Roughty Foodie: Barnabrow Christmas Cake

Taste of the Week. 

Roughty Foodie: Barnabrow Christmas Cake

 


Last week, I posted a pointer towards an superb Christmas Pudding - details here. And we can complete the double now with a hearty recommendation as to sourcing your Christmas cake. Pity I hadn't tasted the cake earlier and I could have combined the two.

Still, glad to say the cake is our Taste of the Week. Packed full of fruit and other essentials (including the same beer and whiskey as the pud), it is delicious, fruity and nutty, not too heavy, yet take it easy (make it linger!).  And if there's just one or two in the house, then they have a convenient size for you. The cake, and the pudding (which comes in 3 sizes), will bring a smile to your face, a nostalgic smile in the case of those of us of a certain age.

And there is a nice nostalgia story too on the Barnabrow label. Tales from the kitchens (Irish and Sri Lankan) when the cakes of our childhood was being prepared and everyone getting a stir of the mix. Will we have almond icing or just sugar icing or glazed fruit finishes?

No need to worry about all that.. Just pop into Roughty Fruity and bag yourself a handy double (they know all about bookie's lingo in there) before the horse has bolted.

Monday, November 30, 2020

Taste of the Week. Roughty Foodie: Barnabrow Christmas Pudding

Taste of the Week

Roughty Foodie: Barnabrow Christmas Pudding

Photo via Barnabrow


The Barnabrow Christmas Pudding from Roughty Foodie in the market is a stunning Taste of the Week. Taste of the Season really but I have to start early to let you know where the good things are.


The recipe may be old, over a hundred years in the family at Barnabrow, but this East Cork twist, while traditional, is more suited to the 21st century, dark not black, and definitely not like the old heavy sticky ones.



It is packed full of flavour and some great texture too. Lots of fruit, bound with butter, laced with spices, sprinkled with fairy dust (what, hold on there!), local honey and carrot from their walled garden and further “reinforced” with Jameson and Guinness.


It’s a good thing for sure and available in various sizes. Of course, Margo Ann has all the trimmings at Roughty Foodie including a terrific Brandy Butter from Crossogue Preserves. 



A small stall but just packed - fully stocked as she is looking forward to a very busy Christmas. So packed, you could spend half a day poking around and still not get to the end of it. Perhaps you’d be better off ordering one of her Taste of Cork Food Boxes and have it delivered!




The Roughty Foodie  

English Market

Cork

Tel: 087 6352415

Tuesday, February 18, 2020

Barnabrow House Gourmet Evening. From Cock-a-leekie to Grand Cru Sauternes

Barnabrow House Gourmet Evening. 
From Cock-a-leekie to Grand Cru Sauterne
A warm welcome to Barnabrow House from owner Geraldine Kidd to guests from near and far (Liverpool, Dublin and Clare) was followed by Head Chef Stuart Bowes giving us a few tantalising hints about the multi-course menu ahead while Donie O'Brien (ENO) introduced the first of his wines for their annual Gourmet Evening. We were already acquainted with the Cava Pares Balta "Organic" as we came in. Cava, as you know, is made in the traditional method, just like champagne and Donie also told us about the beautiful vineyard (bees and butterflies in abundance) and that their own sheep graze among the vines.
And the Penedes Cava proved quite a match for the opening course from Stuart's homeland: Cock-a-Leekie, made with five ingredients (East Ferry Farm Free Range Chicken, leeks, Agen Prunes, puffed rice and stock). The prunes certainly enhanced the soup.

Add caption
On then to the Braised Frank Murphy Beef cheek, Gnocchi Romano and gremolata. The local beef paired very well indeed with Donie's selection, the Chateau Fontareche Cuvée Pierre Mignard, produced in Corbieres by one of his friends.


Our fish course followed and the Wild Halibut Brandade, scallop, roast parsnip with tomato and curry was another excellent combination, the rich tomato sauce and the light curry perked up the halibut and the scallop without ever threatening to overpower them. Another thumbs up for Stuart. Donie could never be accused of being a wine snob and the down to earth Kerryman admitted to "not being a Chablis man" but he still managed to pick a beauty here, the very impressive Domaine des Malandes 2017 (which will be fully organic from 2021).


The rabbit was perhaps the surprise of the menu and Stuart encouraged us to enjoy it. I certainly did, not least because it was served with a terrific Bordeaux: Château de Parenchère Cuvée Raphael (2016). Donie was very enthusiastic about this and told us they have a great terroir and get the best out of it. "Smooth, rich and opulent, " he said. "And it should go well with the rabbit." And it did!  I've been eating rabbit from my schooldays and I thought Stuart's Pancetta-wrapped version was superb, with Feuillatte with Turnip Fricassee, Golden Raisins, and Star Anise.

Our three cheeses came with terrific oatcakes and a well judged Spiced cranberry and grape chutney. The three, from the bottom, were Ardsallagh Goats, Cooleeney Soft Cows Milk, and Hegarty's Smoked Cheddar.  Enjoyed that plate as we sipped our Château Caillou Grand Cru Classé Sauternes 2007, the same wine that did its sweet duty for dessert, its honey and apricot notes a terrific match.

Blood Orange Trifle, Cointreau, Warm Orange Espuma, and Luker Chocolate.
Why don't we see more desserts like this? Hint from the chef: Don't delay.
Blood oranges from Sicily are at their best now. And another tip:
Give them a good soaking with the Cointreau!

Sweet finalé. Barry's Tea or Maher's Coffee with a selection of the splendid Petit Fours: Rum and Raisin, Chocolate Truffle, and Jelly.

Good night! And a good night's sleep was followed by an excellent breakfast at Barnabrow.
Amazing selection of fruits, yogurts, breads and more, including honeycomb, not to
mention the cooked dishes, egg dishes galore (including Benny of course) and, if you were game for it (I wasn't), the Full Irish! Storm Dennis had been playing around all weekend but our attention
was very much on the stormer being played by the Barnabrow chef and his teams,
both in the kitchen and front of house.

Wednesday, February 5, 2020

Barnabrow where Bowes sprinkles his Kitchen Magic


Barnabrow where Bowes sprinkles his Kitchen Magic
Lamb

Barnabrow means "Top of the Fairy Fort" and here, in the medieval-style banqueting hall, the Trinity Rooms, Head Chef Stuart Bowes continues to delight and surprise.

It is an ace place for weddings and family celebrations but did you know you may also enjoy a delicious Sunday lunch here? It was one of our first calls this year and just as enjoyable as always, thanks to the superb local produce, the very friendly front of house and the confident skills of the kitchen.

Stuart is quite a versatile chef and has been sharpening his baking skills in recent years. And we were reminded of that when we sat down as his sourdough, with Glenilen butter, arrived with the menus. We had to restrain ourselves with the bread as we knew there were three courses ahead! Even a fourth as the coffee (or tea) and petit fours are also included for a fairly priced twenty nine euro. And, by the way, there is also an excellent Children’s Menu (which can include half-portions of the adult for half the price).
Halibut

O’Connell’s Irish Beef is a regular here, a very attractive dish indeed, but this time my pick was the Roast Leg of Midleton Lamb, with baked beans, chorizo, crispy kale, thyme and lamb jus. The top notch meat was very much enhanced by the beans and the chorizo and a terrific jus.

Salmon


There were four mains offered in all including a vegetarian option featuring Sautéed Wild Mushrooms. CL likes her fish and her choice was the Baked Fillet of Atlantic Halibut with pea purée, crispy kale, and Parmesan cream. Another superb combination, faultlessly cooked and presented, and that cream was a key part of it.

While quality is more or less a given here, you won’t lack for quantity either! And our main were accompanied by a large dish of seasonal veg (including broccoli and cauliflower) and roast potatoes.
Blackpudding

Oak Smoked Salmon with Roast Garden Beetroot, caper dressing and vegetable crisps was CL’s starter. That, including those tasty crisps, got a big thumbs up. And it was a similar reaction from me for my Warm Clonakilty Black Pudding salad with Feta, crispy potato, apple, and tomato dressing, perfectly put together. Two very clean plates went back to the kitchen.

Also in the starter menu were a Whipped Ardsallagh Goats Cheese with pickled red onion and hazelnut dressing and a Spiced Parsnip Soup.
Crème Brulée

Would we have dessert? Of course. Just could not resist the Archer’s Crème Brulée with shortbread, a few raspberries adding colour to the temptation. And the Iced Parfait of Atlantic Sea Salt and Caramel, marshmallows and strawberry sauce, was another winner. Also on offer was a Chocolate and hazelnut brownie with Chantilly Cream and raspberry and A Selection of ice-cream and sorbet.

Parfait
We finished off in style with excellent coffee and a few petit fours, a meltingly gorgeous fudge and a sea salt and caramel chocolate. Oh, by the way, you may also buy these treats if you want to take a few home.

The word Barnabrow means "Top of the Fairy Fort" and is a magical, romantic wedding setting. The country house is situated on 35 acres perched high on a hillside overlooking the rolling countryside of East Cork with tantalising glimpses of Ballycotton Bay. 

Great for big events and smaller ones too, such as private parties and meetings. It has quaint and quirky accommodations in a mysterious labyrinth of buildings offering the perfect secret getaway and also has quite a few holiday cottages in the grounds. It has its own organic walled-garden, a big help to the kitchen with its seasonal supplies.

* After their seasonal break, Barnabrow will be serving Sunday lunch from next Sunday (Feb 9th).

Cloyne
Co. Cork
Tel: (021) 465 2534

Sunday, November 17, 2019

Ballymaloe Craft Fair. Busier Again This Year.

Ballymaloe Craft Fair. Busier Again

Spent Sunday morning wandering around the 150 plus stalls at this year's Ballymaloe Craft Fair in the Grainstore and surrounding buildings including the now iconic Big Shed. If truth be told, spent most of that time in the shed, as that was where most of the food and drink was to be found.


Golden Bean coffee
One of the most eye-catching stalls was that of Joe's Farm Crisps where two generations of the Burns family, including crisp-maker Sandra were stationed. It was eye-catching in the sense that it was the first time I had seen their lovely new packaging. Lovely new design but with echoes of the original.


Long
necked
bottle
Anyone of you who have enjoyed dinner at Barnabrow will know that Head Chef Stuart Bowes is a dab hand at the petit fours. Now, Stuart and Barnabrow have expanded the service and owner Geraldine was on hand at the fair with boxes of their delicious handmade chocolates. Had a tasting - can now recommend especially the raspberry "jelly" topped dark chocolate and also the salt and caramel one and I may indeed another few favourites before the day is through.

Got down there about 10.30 on Sunday morning (the final day of the 3-day festival) but by then there were hundreds of cars parked - ample car-parking by the way. The Grainstore, packed with craft stalls, was also packed with people, but soon became more comfortable once you got away from the area immediately adjacent to the entrance. And if you got yourself a cuppa and a treat, you had lots of benches and seats at your disposal.



Interesting lighting!

One tea of quite a few from remedyroots.com
Great to say hello to Micheál and Aoife of Galtee Irish Honey Farm. Lots of other little chats too,
including with Geraldine of Barnbrow, Sandra of Joe's Farm Crisps, Kate of Kinsale Mead, Lisa
and Stuart of Remedy Roots






Saturday, September 7, 2019

Asado at Barnabrow House. FEAST’s Argentinian BBQ


Asado at Barnabrow House. FEAST’s Argentinian BBQ
Chefs in the smoke
The Argentinian BBQ (Asado) at Barnabrow, part of the series of the week-long FEAST Festival in East Cork, was sold out early on, the punters keen to see how Barnabrow’s resident Argentinian chef Mariano Sosa would introduce his homeland’s BBQ. Mariano, who has worked with celebrity Argentine chef, Francis Mallmann*, was assisted here by Barnabrow’s Head Chef Stuart Bowes. 

Together Mariano and Stuart built a fire pit which was lit early on Friday morning. When we arrived about six in the evening, the cooking and smoking was in full swing over the slow burning hot ashes. No beef here but the eye-catching centrepiece was a whole lamb being cooked in the traditional way. 
There was much more to see as pineapples and Midleton chickens, hanging from a  simple frame over the heat, were being smoked. Trays of stuffed peppers (eggs) were on the heat. Potatoes were cooking in the ash and organic leeks from the garden were being grilled. 
Chickens and pineapples swing over the heat. Lamb cooks in the centre.

Appetites were being sharpened as the audience watched from a wooden terrace overhead, wine and beer at hand, lots of soft drinks too as there were quite a few families attending in the lovely evening sunshine.The heat of the sun wouldn’t linger for much longer - the blue sky did-  so Barnabrow had wisely prepared the restaurant and soon we all headed there along with all that delicious food. 
Then we tucked in as the platters arrived at the tables, packed with the various meats and all those vegetables along with simple Argentinian salads and their chimichurri sauce. Not too much talking now as we savoured the mix of smoky flavours. Not too smoky, mind you, that element was very nicely judged indeed. All delicious though I must admit I really enjoyed those potatoes and also the leeks.

A couple of platefuls later each and it was time for a walk. A little one, just across the walkway to a room where a splendid array of desserts were temptingly arranged. Didn’t think I'd manage that Valrhona Chocolate so settled for the juicy Cranachan Irish Raspberries.

The BBQ Menu
Whole Roast Midleton Lamb
Smoked Chicken
Smoked Pineapple
Grilled Garden Leeks
Stuffed Peppers
Salsa Criolla
Chimichurri
Ash Cooked Potatoes

Dessert Buffet
Lemon Posset with Rhubarb.
Valrhona Chocolate Mousse with Chantilly Cream.
Cranachan Irish Raspberries, toasted oats, whiskey cream, honey.

 * Mallman (who you may have seen on Chef’s Table on Netflix), by the way, did a similar exercise next door in Ballymaloe at LitFest a few years back.
Also at Feast
Barnabrow in the sun


Barnabrow is famous for its Sunday lunch and its wedding receptions but there are many other events here too, some coming up soon.

Santa is coming to Lunch on 8 and 15 December and there's an Afternoon Tea there for Women's Little Christmas on 4 January.

And you may need to start thinking about ordering their superb Christmas hampers, ranging in price from €30 to €80.

Tel: 021 4652534
Email: info@barnabrowhouse.ie


Monday, February 11, 2019

Barnabrow and Chef Bowes Rise to the Occasion. Again!


Barnabrow and Chef Bowes Rise to the Occasion. Again!
Skeaghanore Duck

The Gourmet Evening at Barnabrow House is becoming quite an occasion in East Cork and once again Geraldine Kidd’s charming venue and the skills of Chef Stuart Bowes combined to give us an evening to remember. 

Donie O’Brien of ENO had a selection of wines to be proud of and very enjoyable they were. And the occasion was further enhanced by music from the violin duo of Áine O’Halloran and Teresa Foley (known as Violini).

We began with a Cava and Canapé reception. As the glasses sparkled and the music played, there was time for a chat before entering the dining room proper. Quite a few of you will know this room as it is here they hold their well-known wedding meals. With its pointed gothic windows and high vaulted ceiling, it has a church like interior though the seating is more comfortable!

Cahermore Pork
More organic Cava at the table as the amazing Bouillabaisse was served. We had to do a bit ourselves as the Hegarty’s cheese came in little shreds on a side plate. Just added those to the soup and the magic happened as they complemented one another superbly, not to mention that rouille and the chefs top notch sourdough.

The Ballotine was just superb, again that match with the fig and the cinnamon spiced bread so really spot on. And the young slightly oaked Rioja was an easy drinking accompaniment. That high standard continued through the remaining courses. And again it was often the “little things” that enhanced the dish, like the Golden Raisin and Wild Garlic cream with the superb Duck Breast, even the tasty base on which the petit fours were served. 

Stuart Bowes had flagged that duck in his wee speech to the guests, proud to use produce such as Caherbeg and Skeaghanore, insisting on the importance of “local” and “using what’s on your doorstep”. “We are excited to do this, this quiet time of the year.”

Geraldine Kidd, now in her 23rd year here, is obviously proud of Stuart’s contribution over the past seven years and has battled to hold on to him against quite a few “poachers”! She was thrilled that word of these occasional gourmet evenings has spread beyond the Cork borders as she welcomed guests from Dublin and Clare.

Donie O’Brien and his ENO wines are regulars here and he was very proud of the organic Cava by Pares Balta that we started with. He loves Baron de Ley too, the producer of the Rioja. “They don’t buy in grapes, use all their own, a guarantee of quality”.
Turbot

I must say that the Pouilly Fumé was gorgeous. Richly flavoured with tropical fruit and with a “concentrated minerality”. This was followed by another beauty, the Ribera del Duero, another organic wine. “It is 100% Tempranillo, 8 months in new oak, vanilla..aromatic, clean and fresh and will be great with the duck!” And so it was.

Violini stayed with us for the evening. They are classically trained and stylistically versatile. “We play movie soundtracks, pop and rock songs, big band jazz, latin, blues, and the best loved Classical music.”  If you want music for events in hotels, manors, castles, concert halls, or for special occasions big and small, contact them out at violinicork.ie@gmail.com, also at 087 779 5031.

Dessert

The Menu and Wines
Bouillabaisse with Hegarty’s Cheddar, Rouille, Country Sourdough.
Cava Pares Balta organic

Ballotine of Caherbeg Free Range Ham Hock and chicken, fig, watercress, Pain D’Epices
Baron de Ley Club Privado Rioja 2016

Irish Atlantic Turbot, Pearl Barley, Gremolata, Pickled Ballyhoura Mushrooms, Chicken Essence
Chatelain Pouilly Fumé Abbaye St Laurent 2016

Roast Skeaghanore Duck Breast, Polenta, Savoy Parcel with Confit leg, Golden Raisins & Wild Garlic Cream
Camino Romano Ribera del Duero Pares Balta Organic

Iced Nougat Parfait, Apricots, Rhubarb, Archers
Chateau Caillou Sauternes 2007.

Maher’s Coffee, Barry’s Tea, Petit Fours.

Head Chef: Stuart Bowes, Sous Chef: Adrian Kaszynski.
Wines: Donie O’Brien ENO.

If you missed out on the Gourmet Evening, you can still try Stuart’s cooking and the marvellous produce (both from his producers and the Barnabrow walled garden) during Sunday lunch at Barnabrow. See the menu here
Sweet dreams
Morning walk

Monday, December 31, 2018

Taste of the Season. Barnabrow Christmas Pudding


Taste of the Season
Barnabrow Christmas Pudding
Beautiful texture, amazing flavours

This year, Aberdeen born Chef Stuart Bowes gave the famous Barnabrow Christmas Pudding some added punch, packing it “with the locally distilled Jameson Whiskey and soaked with a double potion of Guinness”.

The pudding was dark, laden with fruit, bound with butter, laced with fresh spices, sprinkled with fairy dust, sweetened with local honey and carrot from their Victorian walled garden. The whisky and stout also helped moisten it.

For all that, there was a certain textural lightness about it, nothing like the heavy unappealing almost indigestible dark slabs served up in some establishments. It was a delight to dispatch and was our Taste of the Season.

Roughy Fruity had them on sale in the English Market. Perhaps they have some left! I suspect there may still be some on offer at Sunday lunch in Barnabrow! And I see that they have a Little Christmas event next Saturday afternoon.

Barnabrow
Cloyne, Co. Cork
021 - 465 2534