Showing posts with label Bunnyconnellan's. Show all posts
Showing posts with label Bunnyconnellan's. Show all posts

Monday, December 19, 2016

Top Posts 2016

Top Posts 2016
from Twisted, Kinsale


The demand for information on new restaurants is, as almost always, reflected in the most popular posts on this site. The list, by the way, is calculated on hits on posts published since 30th November 2015 and is ordered by the amount of hits. That makes the performance of Republic amazing as it was posted just a couple of weeks back. Not all newcomers though as the likes of The Farmgate Cafe and Bunnyconnellan demonstrates. And not all restaurants either as there is room too for the guerrillas of The Sharp Knife. And not all food either: Youghal's Munster Brewery makes the list.

1- Republic (Ballincollig)
2- Munster Brewery (Youghal)









3- The Mews (Kenmare)
The Mews


4- The Old Butter Road Food Trail
5- Supper Club (Kinsale)
6- The Sharp Knife
7- Twisted (Kinsale)
8- Bunnyconnellan (Crosshaven)
9- The Cafe at Stephen Pearce Pottery (Shanagarry)
10- The Old Imperial Hotel (Youghal)
11- The Farmgate (English Market)
12- La Calavera (Douglas)

Thursday, April 7, 2016

O'Briens 40 years in Bunnyconnellan. Good View. Good Food. Mornings To Inspire.

O'Briens 40 years in Bunnyconnellan.
Good View. Good Food. Mornings To Inspire.
The view, to the left.
When Paul O’Brien opens up Bunnyconnellan, early every morning, he looks out over the ocean and counts his blessings. That view on a sunny morning inspires positivity and it’s not too shabby on a poor day either.


The O’Brien family are celebrating forty years at the iconic Cork venue. In 1976, Paul’s parents, Paddy (who passed in 2010) and Sheila, took over the premises from Neill (known to all as Jock) and Mary Porteous, the only other family to have run Bunnys as a bar and restaurant.  

“Amazing people come in here and recount their childhood memories, “ said Paul. The Crosshaven area in general was, in the 50s and 60s, a summer resort area for many city people. A few years back, I attended a 60th party there for a man long resident in the USA but he had such happy memories of Myrtleville that he insisted on marking his big birthday with a party in Bunnys.

Paul told me that this photo was taken outside Bunnys in 1996. 
"From left to right, my Dad, Paddy O'Brien (who passed in 2010),
 my Mum Sheila, my brother Eamonn who runs the very successful
  'Paddy's Bar' in Hamburg Germany, myself & last but not least my wife Julie."
“Some great characters have been in and out of here. And they keep coming, men like Donie Bermingham from Carrigaline; he claims to be our longest-serving customer!”


Aside from the smashing views - you can see the mouth of Cork Harbour as well, see the big cruise liners and the large Brittany Ferries Pont Aven come and go, see Roche’s Point across the way - Bunny’s has always been known for its good food. And that strand of the story continues too. “There is a great little team here,” enthuses Paul. “It is headed up by Head Chef Chris O’Sullivan and Pastry Chef Bobbie O’Donovan, but they are all great.”

I put it to Paul that because they are on the coast that Fish ‘n Chips is always on the menu. It is. But they did take it off once and put it on the specials. There were “ructions” and it was quickly restored to its rightful permanent spot! “We can’t please everyone but we do listen to the bad things as well as the good!”  
The starters
“Fish is plentiful and varied here. Only last week, we had specials of black sole and brill for example. Could be something different next week. Another big seller for us is roast duck, supplied by Silver Hill.”

Specials are an “essential” part of the menus here, though for events like Sunday lunch, you'll find more traditional dishes as part of the offering. There is also a Kids Menu, with half portions of the adult menu available.

Did you have a good Easter? I asked. “We had a fantastic Easter, the whole period back to St Patrick’s Day, all good despite the iffy weather. Indeed, last winter was the wettest and windiest in years, yet we had a very good winter in the restaurant.”
The Cod
 So 2016 is shaping up well. And, believe it or not, the barbecues have started here already, kicking off on the first weekend of April. There are lots of industries in the general area and they tend to use the facility.


And, with a full bar, there is no shortage of beers to go with the meals, indoors or out. Craft beers are already featured, plus the local Stonewell cider. More craft beers are soon to appear and there are local spirits too - I spotted the Dingle gin. And if you fancy a cocktail? Well, they have a list for you. They tend to be more popular at or approaching the weekend.

Dinner service brings a hard night’s work to a close but Paul is back early in the morning, checking out that fantastic view. And, down on the beach, he spots a group of people that he admires: the Myrtleville swimmers. “Rain, hail or snow, there are about twenty out there every morning, some with wet-suits, some without”. People make the world go round just as the O'Brien's make Bunny’s an enjoyable place to come to, every day of the week. Every week of the year. For forty years!


Ham Hock
We enjoyed that view (though not the early morning one!) when we called for lunch. That Specials Board came in for scrutiny and our two mains came from that source. The starters are on the regular menu and I must say my Poached Pear and Blue Cheese Tart topped with walnuts was a delicious opener. And there were compliments too from CL as she tucked into her Goats Cheese, pineapple and walnut salad.


Our mains, served with a side of well cooked vegetables, were really special. Baked fillet of Cod with a pesto crumb and a saffron and chardonnay sauce was CL’s choice and I didn't hear a word from her until it was finished. My Oven-baked Ham Hock, with a creamy parsley sauce, was full of great flavour and outstanding overall, and kept me quiet! No room for dessert after the two courses! Sorry Bobbie - next time!
Local drinks: Black's Kinsale ale & Stonewell cider. Cheers!
BUNNYCONNELLAN BAR & RESTAURANT,
Myrtleville, Co. Cork.
Tel: +353 (0)21 483 1213
E: info@bunnyconnellan.ie
Twitter: @Bunnyconnellan 


Friday, March 11, 2016

Taste Cork's Electric Breakfast Part 2: Plan! Plan! Plan! Nutri Bullet Generation.

Taste Cork's Electric Breakfast Part 2: 
Plan! Plan! Plan!
And the Nutri Bullet Generation.

The 12 Mile Menu on a plate at Sage. (Photo 2014)
It may have been the morning after the night before for Kevin Aherne. But Kevin, who had rushed back from Killarney having seen his Midleton restaurant Sage named as the best in Cork at the Irish Restaurant Awards, was well up for for the Taste Cork Breakfast Seminar in Electric on Wednesday morning.

Once you have your idea fixed, Plan, Plan, Plan. That was his advice to would-be producers and restaurateurs. “It is the same as in the restaurant kitchen: preparation, preparation, preparation!

Kevin's own big idea was of course, his 12 Mile Menu. That came after Sage had been open for three years. So they closed while the new idea was formed and got going again when it was fully formed.

Jen O'Mahony, Bean Brownie, Kevin O'Connell, Forage and Find,
and Sarah Sexton, Bean Brownie
So number one for Kevin was to get “your idea”. Why did he not call his plan the Local Menu or the Artisan Menu. “Because those words, though still popular and though they still mean something, are losing weight.”

Once your idea is there and you believe in it, it is now time to get it marketed, to get the message across to your customers. In his case, the restaurant was the platform and he used it to highlight the high level of great produce in East Cork and indeed in Cork county.

“Producers don't always get the credit they deserve”. Up to 26 producers are supplying Kevin's 12 Mile Menu at present and you'll see many of their photos - in work situations - on the walls of Sage.

Declan Daly, Cork County Council, Mary Daly, Food Safety Company,
 and Rebecca O'Keeffe, Taste Cork
Small producers have to put up with food fraud from time to time with one outlet or another saying this is the genuine article or maybe buying the genuine thing for a week or two and then substituting an import. “It is important that the food label is true. No respect for bullshitters!”

Even though successful, there are always pointed questions. “You don't get everything from within the 12 miles, do you? Why not 20 miles?” Kevin is well used to them by now. He confirmed that all fresh produce comes from within the 12 mile limit; his poultry supplier is on the limit at 11.99 miles! But Kevin has no problem with someone having a twenty miles limit or a fifty mile limit. Not every part of the country has such a concentration of producers as has East Cork. Indeed, Kevin's great idea is obviously open for replication elsewhere.

More about Sage and its 12 Mile Menu here

Paul O'Brien, Bunnyconnellan Bar and Restaurant,
and Shannon Keane, Diva Boutique Bakery and Cafe,
After the traditional full Irish (full Cork) at Electric, Mary Daly (of the Food Safety Company) had the task of diverting minds to Changing Trends in Food. “Take the Healthy Option for instance. Smart food operators are onto it. Free From is part of it but much more than that. Lifestyle factors come into it and there are a growing number with allergy intolerance, 10% suffering from it and 20% who think they are! It represents a significant opportunity for the food sector”.

Take the Lifestylers, the “Nutri-Bullet generation”. “They eat out regularly, not necessarily high-end. So promoting healthy foods (less processed, less fattening food) will retain your lifestyle audience.”

“What is driving Free From? How do you give it to them? Eighteen per cent of them chose to eat healthier, not because to have to….they want great taste, guilt free treats and small portions.”

“Calories on menus are coming,” she has no doubt. “Most operators are responding to trends, keen to do the right thing, even if calorie counts aren't that popular. Listen to your customers: clean food, clear labels, and healthy options for kids. Make it your marketing message. It is what the customer wants; this is not a fad.”

Read more on Mary’s thoughts on Food Trends here.

For more background on Taste Cork's Breakfast Seminar see Part One .



Tuesday, December 31, 2013

Top restaurant posts 2013

Top restaurant posts 2013
Aubergine & Roast Pepper Parcels at Chapel Steps

For the second year running, Bandon's Chapel Steps tops the restaurant charts. This year's post didn't score quite as high as the 2012 review but still, thanks to the many fans of this lovely restaurant, came out ahead. Good performances too from newcomers like Brendan Cashman's Gallo & Galettii in Wilton, Finn's Table in Kinsale, and the Greenroom at Sage in Midleton. Electric is tops in city centre, Cafe Gusto is leading cafe while the Sultan is best ethnic.

Top Drinks Posts
Kinsale's Black Pig Wine Bar is the place to go for a glass of wine (and a meal), the newcomer quickly establishing itself at the head of affairs. This was the Year of the WineGeese and great to see the visit of Cullen Wines to Cafe Paradiso featuring as does the series' opening night at L'Atitude 51. The rise of craft beer is underlined by the popularity of the post on the Cotton Ball, Cork's newest micro-brewery; this post, just up a week or two, is gathering in the hits even as I write.

Most popular restaurant posts
1
Speciality Nights at Bandon's Chapel Steps
2
Brendan is back
3
Electric. Easy to Book. Hard to Leave.
4
Magic at Myrtleville
5
Al Fresco dining at the Titanic Bar and Grill in Cobh
6
Old Friend's at Finn's Table
7
The Sultan of Penrose Wharf
8
Tapas in the Greenroom
9
Grazie Cafe Gusto

Most popular drinks posts
1
The Black Pig Wine Bar in Kinsale
2
On the tapas trail with Campo Viejo
3
Cullen Wines at Cafe Paradiso
4
Wine Geese Heading Home
5
Happy New Beer at the Cotton Ball
6
My Curious Case

Friday, October 25, 2013

Bunnyconnellan's Michael off to Amsterdam

Bunnyconnellan's Michael off to Amsterdam as Irish Star Serve champion
Blarney Castle Hotel, SoHo and Barry's also shine at Heineken event.

Michael O’Sullivan, winner of Heineken Star Serve Award 2013 pictured at the Heineken Star Serve Awards final in The Savoy Theatre, Cork. Michael will compete and represent Ireland in the Global Pint Pouring Championships next month alongside 22 other international markets in Amsterdam. Heineken Star Serve celebrates the perfectly poured pint of Heineken every time. 

Michael was elated with the news “I’m absolutely delighted. I take real pride in my job and put passion into giving good service so having that recognised by Heineken Star Serve is a true honour!” 
Representing his country on the global stage doesn’t faze the Cork man in the slightest - “I can’t wait! Being hosted in the home of Heineken and getting to pour the perfect pour in the place where it all began while representing my country is a once in a lifetime opportunity and I’m going to enjoy every minute.”

Michael wasn’t the only Cork hero however. Local Cork bars shone brightly on the night when The Blarney Castle Hotel and John O'Sullivan's Bar  picked up special awards for demonstrating Best Customer Service Experience in the industry while SoHo and Barry’s of Douglas Bar scooped the Best Star Serve Bar awards. Well done to all and best of luck to Michael!


Wednesday, June 5, 2013

Bunnyconnellan’s a must visit

Bunnyconnellan’s a must visit
If you don’t get to visit Bunnyconnellan’s during this fine spell, be sure and treat yourself at some stage during the summer. It is a terrific visit and you’ll have great views as you dine, over across the mouth of Cork Harbour to the lighthouse at Roche’s Point. But, even if the weather is not clear, you’ll still enjoy some serious food in this iconic Cork restaurant.
Shredded beef
I was there last Wednesday evening and, believe it or not, it was showing 22 degrees at 7.00pm as we sat down to eat. By the way, if you really want a window seat, be sure and book ahead. 
Brie
I got the “job” of picking the wine and reckon I’ll get to keep it (the job, that is!) as the Chateau Belingard Cote de Bergerac Blanc, a great blend, fresh on the palate, went down a treat. I think Karwig Wines carry it if you’d like to try a bottle a home.

Bass
Bunny’s was busy, had been busy all day, but service was fine and soon the starters appeared. The Golden Fried Brie, the Fish Cake and my Marinated Shredded Beef Roll all went down well. Quite a choice here and we ate mainly from the specials. 
Brill
Two of the party picked the Pan Fried Fillet of Brill on Red Lentil Ragu with asparagus and honey roast parsnips (22.90). For me, it was the Pan Fried Sea Bass on Lyonnais potato roasted with tuna and marjoram (21.90). After that round, it was another unanimous vote of confidence for the chef.

One fell out of contention before the final hurdle and the two of us remaining each went for the scrumptious Eton Mess (6.00).
Mentioned Bunny’s to two people during a trip to Beara and Kenmare last weekend and both had fond memories of the place. One, who had lived in Cork in the 70s, was thrilled to hear it was still going strong as he had been a regular there. A much younger lady told me it was their favourite destination when they were giving school a skip

Monday, March 4, 2013

Magic at Myrtleville: Bunnyconnellan’s


Magic at Myrtleville: Bunnyconnellan’s
Bream special


Great to walk in out of the February cold to a top class warming lunch in Myrtleville’s Bunnyconnellan’s. Bunny’s, long renowned for its stupendous ocean and coastal views, is now making waves because of its marvellous food, served up in a friendly and efficient way in the well appointed room.

For all that, I was really surprised to see the large numbers that turned up for lunch last Friday. Pleasantly surprised too at the large choice on the menu, something for everyone but especially for the fish lovers among you.

Reckon, I’m one at this stage. Studied the menu and the specials board, a mini one that they bring around to your table. As it turned out, we took the starters from the regular menu, the mains from the specials.

My opener was the Seafood Cake (Cod, salmon & potato cake with sweet chilli mayo). Very very tasty indeed, fully deserving of the title Fish Cake – many are just glorified Potato Cakes, but not here. The salad was fresh and crisp and the mayo spot-on.
Poached pear 

For all that, I was casting envious eyes across the table at CL’s starter: the Poached Pear Salad (dressed leaves with blue cheese, walnuts & poached pears). What a smashing combination, really well balanced, as I found when I was offered a smidgeon.

Ready now for the main event: Grilled Bream on Fennel with a Chorizo cream sauce. A really lovely piece of fish, well cooked and fresh for sure. And that sauce was terrific, sharp and sweet at the same time, and went so well with the bream. And the fennel, cooked two ways, was another top notch accompaniment.

Quality fish was also the main ingredient, well it would be, of CL’s main dish:  The Fish Pie, with salmon and white fish and a well made topping. Nice liquid too, so nice that a spoon was requested!

All the while, we were enjoying our wines. I had a White Rioja (El Coto), aromatic and fruity and a tarty finish, ideal with the fish, while CL sipped her Chilean Sauvignon Blanc (Torreon de Paredes) with typical New World characteristics, each at six euro per glass. The list here is short but good and there is a full bar service.
Orange and almond tart.

Orange and Almond Tart caught the eye on the Dessert Board and just one was ordered. Served with cream and a great tasting ice-cream, it was out of this world, the fruit beautifully incorporated into the well baked (rather large!) tart. Wow, what a finale.

Well not quite. For me, the last act of this gorgeous meal was a tall glass of Earl Grey and the last act of the visit was a stroll around the terrace to take in the fantastic views and then we left with a promise to ourselves to come back on a sunny day!