Showing posts with label Blackwater Distillery. Show all posts
Showing posts with label Blackwater Distillery. Show all posts

Sunday, March 10, 2019

Fine turnout for the latest Wine Dinner at Maryborough Hotel


Blackwater Gin

Maryborough Wine Dinner Excels
Superb Food from the Bellini Kitchen

Quite a turnout for the latest Wine Dinner in Bellini’s at the Maryborough Hotel. And quite a tour-de-force also by Head Chef Gemma Murphy, every dish of this multi-course meal a delicious delight.

The reception of the hotel wine events provides an easy and pleasant prelude to the night ahead. And last Friday’s was no exception with the excellent Blackwater Gin and Poacher’s tonics, both from the sunny south-east, easing the way and helping the friendly hotel staff and management get to know their guests.

After that relaxing start we were shown to our tables in the restaurant and soon we were enjoying the breads - the treacle butter was perhaps the highlight here! And then they poured our white wine, the Domaine a Deux Sauvignon Blanc (Touraine). This very quaffable white from the Loire, vibrant and dry, with citrus led fruit flavours, provided an excellent match for the opening rounds.
Langoustine

Not least with course number one, the Crisp Fried Langoustine in a delicious Tonkotsu sauce. The second offering was even better: Kombo and Sake Cured Salmon, Tapioca, Edamame and cucumber, and blood orange. What a delightful combination of textures, colours and flavours.
Salmon

Sorbet
Time then for the Green Apple Sorbet with Rosehip Gel, a pleasant palate-cleanser, eye-catching too. Now for the fish course: Halibut Fillet, Fregola Pasta, Cep Mushroom, Asparagus Tips, Morteaux Sauce, and Roast Chicken broth. Another outstanding mix: the fish perfectly cooked, that Morteaux a superb contrast and that broth brought them all together.

Now the staff were introducing the red wine. Oh by the way, they have no hard and fast rule here. If you prefer red all the way through, then that’s what you’ll get! Chateau Siran is well known in Margaux and beyond through its first wine of the same name. Its second wine is S de Siran, also bearing the Margaux AOC. Next comes our red, the Saint Jacques de Siran 2015, a Bordeaux Superieure (AOC), an blend of 42% Merlot, 29% each of Cabernet Franc and Cabernet Sauvignon (though the amount can vary from vintage to vintage). In any event, ours was smooth, soft and complex and paired perfectly with the lamb in the main course.
Halibut

That duo of lamb was yet another illustration of the expertise in the Bellini  kitchen. We got Marinated Rump, Parmesan and Tarragon crumbled shoulder, smoked parsnip, Cannellini Bean, Pardon Pepper, Black Garlic Infused Lamb jus. Both the lamb treatments were top notch and the black garlic jus was an amazing factor as well.
Lamb

Gemma eased us out with a delightful easy to eat dessert. The Velvet Cloud Sheep’s Yogurt from County Mayo has been earning plaudits all over the country for the past year or so. Gemma and the Square Table’s chef Martina Cronin soon realised its potential and have been using it for quite a while. I fancy Michael and Aisling, the Mayo couple behind it, would have been well pleased with our Baked Velvet Cloud Yogurt, poached rhubarb, confit orange and ginger biscuit. Soft and delicious!
Dessert

There were still some petit fours to negotiate but, wisely, the staff had these little gems served in a little box. You could eat them there and then or, as we did, tie the ribbon and take them home. And, no, we didn’t eat them in the taxi; the denouement came at morning coffee on the Saturday as we recalled the pleasures of the night before. 

This was probably the best of the recent wine events here at the Maryborough, so do keep an eye on the hotel’s social media and on this blog as well for future events.

Tuesday, December 4, 2018

Winter Weekend in Wexford


Wexford Winter Weekend

Top chef Kevin Dundon circulated among the visitors to his Dunbrody House Hotel Market last Sunday and we had a chat as we bought some of his conserves and relishes. He’s particularly proud of his Lemon Curd and the Brandy Butter. Lots of other food on offer too from local producers and no shortage of Christmas crafts either in the cluster of yards and sheds. 

Dunbrody House is in a wooded area above the small fishing village of Authorstown. The market is on every Sunday from noon until 4.00pm. It was packed at the weekend with both car parks close to full. And if you want to take a break from the shopping, then you may relax in the onsite pub with a drink and live music.

We had started the weekend a day earlier in Wexford town itself with its narrow busy streets. After the morning trip from Cork, a spot of brunch was in order and we found a good one in Button and Spoon, just a few steps up Church Lane from the quay. Excellent food and friendly people there.

Had a look around after that and called to Greenacres to do some Christmas shopping. Not difficult at all in that well-stocked emporium and a good amount of Irish produce, such as Bean and Goose Chocolate, Melanie Harty’s jellies and Tom Cowman’s Wexford Honey, included. And if you’re a sportsperson, you’ll note the sculpture of local hurling hero Nicky Rackard in an action pose on the street outside.
Not Nicky Rackard!

Headed north then, up along the coast until we came to the Strand Inn which has a fantastic position overlooking the sea and the pier at Cahore. They too put the emphasis on local (including Yellow Belly Beer) and there’s a fine menu there - I enjoyed my plate of Prawn Pil Pil as the daylight began to retreat. Must go back in the summer-time!

Our destination for the night was the Ashdown Park Hotel on the edge of Gorey and, after a warm welcome, we took a break here for an hour or two. We had a table booked at Table 41 on Main Street, about a ten minute walk away. A very tight menu in this upstairs venue but quite good food on offer and friendly service in this relatively new venue.

Back in the hotel bar, we were disappointed to find no craft beer at all, not even a bottle of any of the local brews. They did have some Irish gins though and we had a bit of a “tasting” with Blackwater, Drumshanbo and Short Cross in the mix. Breakfast was nothing to write home about.

Actually, there’s a much better brunch menu, believe it or not, in the cafe at the Hook Head Lighthouse, and it’s available all day Saturday and Sunday. They have upped their game here, as should all visitor attractions. Places like Good Day Deli (in Nano Nagle Place) and the Café in Cork’s Crawford are excellent examples. Some not so good that I can think of are the Skellig Visitor Centre on Valentia and Spike Island, unless they’ve improved over the last 12 months or so.

The weather was mainly cloudy and very windy at the Hook and that meant it was quite spectacular, a great day to visit! Even if we had to work our way through spray flying across the narrow approach road from time to time. Indeed, there is a wooden “rampart” by the lighthouse and we got an invigorating splash or two as we took in the views from that vantage point.

Dunbrody was our next stop and, after that, we came back down, just a few minutes drive, to Aldridge Lodge (near Duncannon). This is a Michelin Bib restaurant with just three rooms and luckily we had one booked.
Yogurt from the breakfast bar at Aldridge Lodge

Everything was just perfect here, from the warm welcome by owner and chef Billy Whitty to the fantastic evening meal based hugely on local, even family, produce. No full bar here so no draught or whiskey. But no shortage (they carry the local Cleverman beers) and we finished the pleasant evening with a drop of the Stonewell Tawny.

We would leave the following morning but not before a treat of a breakfast.The plaice was served with a poached egg (hen or duck), mushroom and tomato. It was a great start to the day. Time then to say goodbye to this highly recommended place and head to the village of Ballyhack to take the ferry to the Waterford side (8 euro single trip); we were home in less than two hours overall after two great December days in the Model County!


Tuesday, October 30, 2018

Cahernane House. Comfort and Class. Superb Food and Service.


Cahernane House. Comfort and Class.
Superb Food and Service.
Morning view from the window of the Albericci Room

Breakfast pancakes
Many Killarney hotels have the advantage of mountains, lakes, herds of deer, more or less in the front garden and the renovated and very comfortable Cahernane Hotel on the Muckross is one of them. The lakes and mountains are constant but you may need to be on the alert around dawn or dusk to see the deer who come right up to the lawn boundary.

We were there in October and enjoyed a fantastic meal (details here) with restaurant manager Aileen and duty manager Youri looking after us. Have to say all the staff are brilliant here, always good for a chat and a laugh. 

Aileen is from the Philippines and has been in her current role since 2013. She oversees all aspects of the beautiful high-ceilinged Herbert Room restaurant and even demoed her singing talents with a rendition of Happy Birthday for a surprised guest on the night.

Not too sure if Youri can sing but I wouldn't be surprised. He is from Holland but in some ways is now as Irish as any of us. The minute you talk to him, you'll see he has a tremendous love and knowledge of all things food and drink. 
Deer at dusk

He told me they had had an extremely successful summer. "Tourists kept coming, more and more of them. And the season is extended even further this year." Indeed, the hotel was fully booked even for the opening two weeks of October.

Dinner is excellent here and you will also enjoy your breakfast in the Herbert Room. You may of course help yourself at the cold buffet as well as ordering from the Hot menu. The buffet includes juices, an excellent selection of fruits, seeds and nuts too, charcuterie, yogurts, cheese, cereals, breads and pastries.

You may start your Hot breakfast with Porridge (with some lovely additions including honey), Bruléed Pink Grapefruit, the Traditional Full Irish (of course), Manor House Omelette, Salmon and Egg Bagel, Buttermilk Pancakes, Smoked Kippers and a few other specials.

They also serve food (an all day menu) in the Cellar Bar and, later, you may enjoy a drink here. Quite a few cocktails available including their signature, 'The Herbert’, a smooth combination of gin, spiced rum, elderflower and fresh lime juice! 
Pint at ease in the Cellar Bar

They also offer gin (including my favourites Blackwater and Bertha’s Revenge) and whiskey flights. They support local too and stock beers (on draught) from the Killarney Brewing Company.  All these beers are named after local myths and legends, evoking emotions of all things Killarney. And all are pretty good, including the Casey Brothers stout!

Of course, the bedroom is a key part of any hotel and those in the Cahernane are excellent. We have previously stayed in the Garden Wing but this time we had a splendid room in the Manor itself, the heart of the old building. 
Welcome to Cahernane!

Like all the rooms here our Albericci Room has been recently renovated. It is spacious, comfortable, beautifully decorated, with great views, well-heated too, especially the bathroom (hard to beat hot tiles and hot towels in the morning!). And of course it has WiFi and TV as well.
A pleasant entrance drive to Cahernane

Just got in this press release on behalf of the Cahernane:

Christmas and New Year
Enjoy a festive break like no other this Christmas in the wonderful surrounds of the luxurious Cahernane House Hotel overlooking Killarney National Park.

The beautiful recently renovated manor house in Cahernane will be turning into a Christmas wonderland for the most wonderful time of the year, and guests will be able to finish 2018 in some style in the twinkling Kerry destination.

This Christmas, guests will be treated to an exquisite culinary experience at the renowned Herbert Restaurant which was recently awarded 2 AA rosettes for its excellence. The one-night Christmas package for two (€145 pps) includes a delightful five-course dining experience with the wine of your choice in the Herbert Restaurant, while a two-night package with dinner on one evening is just €220 pps. Booking dates are available from December 27-30th.

Guests who book via the Cahernane House Hotel website will also receive a complimentary glass of prosecco on arrival to ensure that their stay gets off to a welcoming start.

There is also no better place to ring in the new year than the toasty confines of Cahernane, who are running a brilliant New Year Celebration package that on December 31st. Guests will enjoy a pre-dinner cocktail reception before tucking in to a delicious 7-course tasting menu in the Herbert Restaurant.

An exclusive Christmas Party Package for groups of 10 or more is also available from November 1st- December 15th, with a luxury overnight stay kicked off by mulled wine on arrival, before guests enjoy a private Christmas Party in the Herbert Restaurant featuring a six-course menu and a complimentary class of champagne. A full Irish breakfast is also provided the following morning, all for just €140 pps.

There will also be live music in the drawing room on New Year’s Eve, where complimentary champagne will be served to ring in 2019 in style.

The New Year Celebration package is available for €175 pps.




Thursday, October 18, 2018

Beats and Brunch. Music and Munch. All Happens at The River Club.


Beats and Brunch. Music and Munch.
All Happens at The River Club.

Cork’s progressive River Lee Hotel has spectacularly transformed its dining and beverage facilities in recent months. The eye-catching River Club is now their ultra comfortable centre. 

Here you can relax and enjoy brunch, lunch and drinks (with the alternative of the adjoining enclosed riverside terrace) and there’s sophisticated dining in the Grill Room. Sophisticated or casual or just in for a drink and nibbles with friends, the River Club is worth a call.

We visited the colourful venue on Sunday as a part of a Media Sneak Peek. Head Chef Paul Lane had a line-up of tempting brunch dishes for us while the music, from vinyl, added to the buzz. Claire and Sinead, rightly proud of the new set-up, greeted us and told us their ingredients come from an array of local suppliers including the English Market and that all their beef is 100% per cent Irish.

Soon their Signature Bloody Mary (Ketel One Vodka, River Club Mary Mix, Lemon and with or without oyster garnish) made a welcome appearance and we were up and running in our comfortable high seats. You also have the armchair option! Enjoyed too one of their Juicery Shots (mine was the Blueberry with Almond Milk and Coconut water). And then followed the Granola (Greek yogurt, seasonal fruit compote).

By now, we were finding out more about the menu, making our choices. I put my eye on the Sautéed Wild Mushroom and Spinach (English muffin, poached eggs chilli flakes, and hollandaise sauce) and I wasn’t disappointed. Far from it. 

CL too was very happy with her choice: Tomato and Avocado Toast (English muffin, poached eggs, chilli flakes and hollandaise sauce). We were both saying that we preferred the muffin to sourdough in the dishes. What do you think?

Also available were the River Club Brunch Special, Eggs Florentine and Toasted Banana Bread. And, don’t worry, on their full menu you’ll find Eggs Benedict and Eggs Royale and more.

And we also had dessert. CL picked the Lemon Posset, a very good one indeed. Meanwhile I was spooning from my tall Chocolate Sundae and sipping from a flavour packed Espresso O’Martini (Kalak Irish Vodka, Black Twist Liqueur, Espresso, Demerara). Both the Kalak and the Black Twist are Irish by the way.

Lots of tempting cocktails on offer, a selection from their Hi-Ball and Classic lists. Very tempted by the Safe Harbour (Kraken Spiced Rum, Ginger Beer, Lime, Murphy’s Irish Stout, Demerara) and the Barry’s Brandy (Courvoisier VSOP Cognac, Cold Brew Barry’s Tea, Honey, Lemon). I did get a taste of the the Brandy but my favourite was the Velvet Lady (Blackwater No. 5 Gin, Velvet Falernum, Cointreau, Lemon). Just perfect!

Sunday, September 9, 2018

Viking Feast at Walsh's Bakehouse. Gastro Gays Demo Scandi Skills


Viking Feast  at Walsh's Bakehouse
GastroGays Demo Scandi Skills
Knekkebrød

It wasn't the best of days as we drove to Waterford last Saturday but the perfect antidote was waiting for us in the shape of a Viking Feast at Walsh’s Bakehouse. 
Dermot Walsh welcomes one and all

After a warm welcome at the door, we were in for an eye-opener: tables already laid out with colourful inviting food. “Sit where you like”, invited Avril and so we did, eagerly.

We resisted temptation during the short speeches by Michael and Dermot Walsh. The GastroGays, Patrick and Russell, who were the brains and the cooks behind the feast were introduced. All the while, that food was untouched!

Russell (left) and Patrick

And then, wisely perhaps, the signal to eat was given, the demos could wait! And we were off on the first of seven “courses”, the Gastro version of Gravadlax: Irish salmon cured the Scandinavian way (lemon, dill, beetroot) with a Blackwater Gin twist. Raw grated beetroot gave the fish an extra colour, Patrick told us during the later demo.

The platters were now moving up and down the tables, our plates filling. The Köttbullar, Swedish meatballs with Lingonberry Jam, were well appreciated. “These are iconic in Sweden, every family has its recipe”.

Gravadlax
Every now and then something extra, including plates of salads, was introduced to the table. Janssons Frestelse was perhaps the most tempting. It isn’t called Janssons Temptation for nothing, this creamy potato, onion and pickled sprats bake.

Walsh make a series of Blaas, including a mini and this was the vehicle for Skagenröra or Toast Skagen, the not so little breads topped with shrimp. Delicious.
Hot Dog, Nordic style, with onions two way (soft and crisp)

Walsh also make a terrific brioche and that was put to good use in the Pølser or Pylsur. These are favourites at the Danish Pølsevogn (food trucks) and the GastroGays take on Hot Dogs, Nordic style, was yet another winner. As were those eye catching Knekkebrød, open crispbread sandwiches.

By now, the generous offerings of the first phase had been dispatched and the plates and cutlery were cleared away. Coffee, supplied by Coffee House Lane, was being poured. Dawn Meats and local brewery Metalman (with a special limited edition Blaager) also contributed to the excellent event.   

Mini Blaa with shrimp

While all this was going on, Patrick and Russell were doing a few demos and explaining some of what we had already eaten.  They also showed us how they preserve red onions and courgettes (they prefer these to the usual cucumber) in brine. 

Russell
The whole lunch-time experience was quite an eye-opener into how ideas in food can cross from one culture to another, how we can learn from other countries to make the best of what we have, how we can preserve and cut down on wastage. And have a good time while doing so. Big thanks to Russell and Patrick for bringing and spreading the message and the techniques.


And they were ready for the grand finalé, the unique Semblaa! In Sweden, in the run up to Lent, they gorge themselves on Semla buns. And, now in an exclusive collaboration between Walsh’s and GastroGays, we had the sweetest finish, a Waterford take on the Swedish classic, the Semblaa, packed to the detached (and then reattached) top with almond cream, more cream, all over jam, all under a coating of sugar enthusiastically applied by Russell. Munchious!

And there was one for everyone in the audience. Actually two for everyone as we all got one on the way out. The Walsh’s are a generous family indeed and it was great to meet them and their lovely staff. And thanks a million to Avril, who looks after Sale and Marketing, for the invitation.

The Semblaa Sensation!

Note on the Blaa
Over the centuries, there has been something of a religious twist in the story of the Blaa with both the Huguenots and later Christian Brothers involved. It is still something of a religion in Waterford with between ten and twelve thousand Blaas eaten each day.

In 2013, the Waterford Blaa Bakers Association succeeded in getting PGI designation for the Waterford Blaa. PGI *** stands for Protected Geographical Indication, which essentially means that only Blaas made by specialist bakers in Waterford city and county can be called Blaas. This guarantees an authentic heritage product, based on the traditional methods and the unique skills of the bakers. Waterford Blaas are now supplied by traditional family bakers operating since the 1800’s. The same time honoured recipe has been handed down from generation to generation.

Red onion in brine











Wednesday, August 29, 2018

Jim Edwards. A Kinsale Classic. After All These Years!


Jim Edwards. A Kinsale Classic.
After All These Years!
Scallops starter, also available as mains

Jim Edwards is a renowned restaurant in the renowned foodie town of Kinsale and it has been serving up classic fare since 1971.

And while some of those beloved classics are still on the menu, Jim Edwards is not slow to support new producers and new products in the area. Just a peep at their drinks list confirms this, with Kinsale Mead, Stonewell Cider and beers from Black’s of Kinsale and 9 White Deer (Ballyvourney) on offer. 

Local gins include Kinsale gin, Blackwater gin and Black's gin. while local whiskeys include Pogues from West Cork and the world famous Midleton Very Rare. With the best of spirits available, there is no shortage of cocktails. Produce suppliers, some long-standing, are listed on the back of the menu.
Mussels

And there is no shortage of food choices here. You may dine in the Gastro Pub or in the restaurant. The Gastro Pub menu (including a sandwich selection) and A La Carte menu are available from 12pm to 10pm daily. In addition they have daily specials and a value menu also available all day. No wonder the venue has been declared  “a standard bearer in Kinsale's distinguished culinary culture” by  the McKenna Guide.

We were glad to see the A La Carte menu available from lunchtime on when we arrived there about one o’clock on a recent Friday. Soon we were seated by the window and reading our way through the choices. By the way, from exchanges at a nearby table, we heard that you can pick and choose from the various menus.
Monkfish classic

The mussels and oysters come from nearby Haven Shellfish and I picked the rather traditional starter (they don’t really do cutting edge here in any case) of Kinsale Mussels toasted with Garlic Breadcrumbs. Very tasty, with a well prepared salad. And CL too was very pleased with another excellent appetiser, this of Pan Seared Scallops in garlic and basil with a cauliflower purée.

We sipped our Black’s ale as we waited for the mains. Unbeknownst to ourselves we had chosen two house classics and looking back we can appreciate how they’ve stood the test of taste and time. Both were superb.
Lamb

One is the flavoursome Mint and Herb Crusted Rack of Slaney Valley Lamb with a rosemary and garlic jus. Beautifully cooked, neatly presented, as were all our dishes. 

Our other mains was the Medallions of Monkfish, pan fried with ginger, spring onion chill and lime dressing. Another superb combination, no shortage of quality here. And no skimping on quantity either.

And, just in case you haven’t enough, in another nod to tradition, they serve three sides as well: potatoes gratin, seasonal vegetables and fries.

It was a fairly busy lunch service in the restaurant and no problem to the staff as they kept the food coming and helped the customers make their choices, patience needed in some cases!

We did have a look at the dessert menu but, having been well fed, decided to give the sweet stuff a skip and finished off with an excellent cup of Maher’s coffee, another local business supported by Jim Edwards. Roll on the 50th celebrations in 2021!




Monday, July 23, 2018

Cliff House Hotel. New Menu. Bar above. Sea below.

Cliff House Hotel. New Menu.
Bar above. Sea below.
Salmon

Some people wanted a table in the sun. Some preferred to be in the shade. And a few stayed indoors. We were on the terrace at The Bar in the Cliff House on one of the sunniest days of this sunny summer. Earlier we had been walking on the Waterford Greenway and so we two settled for a place in the semi-shade to try out the new bar menu at this superbly situated hotel.
Looking out to sea

A glass of Rebel Red and lots of water helped cool things down as we studied that inviting menu, divided into sections: From the Garden, From the Land, From the Sea, Irish beef from McGrath’s and Sheelin,  Small Bites and Snacks, Sides, and Desserts. And also a Dish of the Day. This superb well-priced menu is served 12 noon to 4.00pm and 6.00pm to 9.00pm.

Service, we noticed, is rather leisurely here. In any case, it is the kind of spot you come to slow down, take in the fantastic views out to the ocean and back towards the curve of Ardmore beach. A “school” of young wanna-be sailors gather below at the base of the cliff and add a riot of colour. Who’s in a rush?
Asparagus
Spring rolls

So, eager to try out as much as possible, we pick and choose from under the various headings. My Green Asparagus Peperonata, Burrata, Almonds (9.75) comes from the Garden, maybe the Garden of Eden it is so tempting, so delicious.

Oysters, Iberico Ham and Organic Olives come under the Small Bites and Snacks section. So the Official Blog Chef (OBC) gets a surprise when she sees no less than three Skeaghanore Duck Spring Rolls (7.50) arrive. And they are packed with that renowned duck meat, rich and satisfying. She feels the energy lost on the Greenway flowing back!
Below the bar's terrace

A bit of a gap between round one and two. But the second phase is just as impressive. My pick, From the Sea, is the Organic Irish Smoked Salmon (12.50 small & 21.50) Mi-Cuit, Buttermilk, Dill Oil, Radish. I take the starter portion. The quantity is enough and the quality is off the charts. Just superb and the buttermilk, dill oil and radish make a great match with the warm flaky flavoursome fish.
Terrine

View from Table 40
Table number on the stone!


And it’s thumbs up at the other side of the table also as OBC tucks into the well presented (they are all well presented) Guinea Fowl Terrine Pickled Vegetables, Brioche, Parsley, Mayonnaise (9.50) that comes out of the Land section.

The Lemon and Cream pot with Blackwater Gin was calling me from the dessert menu but, having enjoyed a hearty breakfast earlier in the Granville in Waterford, we had had enough and so reluctantly bade goodbye to the lovely crew at The Bar. 

With so much much delicious food on that menu, we promised ourselves a return visit! After all, the hotel is just 53 minutes from the eastern side of Cork City (and Google Maps often over-estimate). No excuse.

Also on this trip:
The Candied Hazelnut
Everett's New Waterford Restaurant

Monday, April 2, 2018

Excellent Lunch at Celtic Whiskey Bar & Larder


Excellent Lunch at Celtic Whiskey Bar & Larder
Fill your own bottle

Three of us visited the Celtic Whiskey Bar and Larder in Killarney for lunch last week. And not one of us tasted a drop of whiskey! Despite being surrounded by 100s and 100s of bottles from Ireland, Scotland, United States and the rest of the world.

Actually, it can be quite difficult to make a choice on the spot. My advice would be to check out the many whiskies on their website and make a short list. Then you’ll be ready for action.
Not just whiskey

You can use that same website to make a reservation too for your food and even for their whiskey masterclasses. I used it last week and it worked like a dream, as it had on earlier occasions.

Of the three, one was a Killarney resident and had not been here before. I reckon they have a new fan, well impressed with the food. By the way, while browsing the listing, my eyes spotted the Blackwater Distillery's Gin with Barry's Tea.
Blue cheese & pear

I had that in mind for a lunchtime tipple and our server said, yes, they had it and that it was proving very popular. I had missed out on it during the Christmas lunch and was delighted to get a taste, even if I had to share it!

You may eat as much or as little as you like here in this friendly place, anything from soup of the day to a substantial pie. Speaking of which, one of our choices was the very tasty Chicken, Leek and Mushroom pie (11.00).
Chicken, leek & mushroom

I was on the look out for a dish I had througoughly enjoyed on a previous visit: the Lamb Liver, with streaky bacon and slathered in a delicious onion gravy and served with sourdough toast.

This time, with no sign of the lamb, I choose the Roast Barbary Duck Salad (11.00). The duck is warm and very flavoursome and is served with a fresh and crunch salad of Apple, Fennel and Celery and also a mustard vinaigrette. Recommended!
Duck salad

CL was also well pleased with her pick: Pear and Blue Cheese Salad (8.00) which combines these classic ingredients in a slightly innovative and tasty way. The pear is sliced. It comes with pickled walnuts and watercress and those nuts were quite outstanding. Again, the salad, just like mine, was excellent, well prepared.

For details of a previous visit, a little more whiskey involved, click here.  

Celtic Whiskey Bar & Larder
93 New Street, Killarney, Co. Kerry
Tel: 64 663 5700

Take your pick!
The Yew Tree at The Muckross Park Hotel
36 Hours in Killarney, inc Killarney Brewing