Warm Welcome to Blairs Inn Banishes Bleak Midwinter Blues. Amazing Venison Casserole Highlight of a Hearty Lunch

Warm Welcome to Blairs Inn Banishes Bleak Midwinter Blues.

Amazing Venison Casserole Highlight of a Hearty Lunch

No shortage of craft beer in Blairs

There’s something about family run and owned places. And you see it first hand when you enter Blairs Inn, in the countryside close to Blarney and less than 30 minutes from Cork city centre. Brothers Richard and Duncan (the chef) Blair now head up the pub their parents ran for quite some years. Here, the hearty dishes are a personal expression and you find signs of seasonal and local authenticity in the well-filled plates and bowls. 

Provenance is given pride of place on the menus and, while the presentation may not be as eye-catching as in some slicker more expensive operations, it is also a long ways from being slapdash. The aim of the kitchen here is to make a pleasant impression in your belly, not necessarily on your phone camera

We are warmly greeted to the traditionally decorated inn (it is just before Christmas) by the boys' mother Anne, who guides us to our fireside table. Richard is finishing off the day’s menu, we are a little early, but soon those menus are at hand along with some of their top notch stout infused brown bread! Just a little more detail on the bread to underline the Inn's commitment to local produce: Macroom Mills Flour, Treacle and Stag Stout are the ingredients. They also do a Sherkin Lass Pale Ale, Cheddar and Herb bread.

While there is an excellent wine list here, the Inn is well-known for its selection of craft beer (which chef Duncan regularly dips into to use in the various menus). And you will note a beer or a wine suggested with the main courses.

Corned beef classic

Mains include a Roast Stuffed Loin of Timoleague Pork with apple sauce and a Longueville House Cider gravy. Naturally, a bottle of the Longueville cider is suggested here. If you’ve picked the Cottage Pie then they suggest a pint of O’Hara’s Red Nitro. On the Roast Irish Chicken? Then the Cotton Ball’s Kerry Lane Pale is the drink for you.

CL though has picked what is probably the pub’s signature dish: O’Crualaoi’s Corned Beef served on champ and cabbage with parsley sauce and the Sherkin Lass from the West Cork Brewing Co. in Baltimore is a terrific pairing here. We regularly order this dish here and it is a classic and highly recommended.

I’m always on the lookout for game this time of year and the Blair boys are also noted for serving it here. The Casserole of Wild Wicklow Venison & Stag Stout with a hint of dark chocolate catches my eye and soon my tastebuds are enjoying it. The combination, enhanced by various spices and herbs, is magnificent, quite a feast at lunchtime! And the drink? Well that’s an easy one. It’s the  equally magnificent Stag Saor from the crew at 9 White Deer, a gluten free stout stuffed with flavour.

And talking about being stuffed. Well, we were. Along with those two mega dishes, came a bowl of seasonal veg and another full of unblemished and perfectly cooked Rooster potatoes. By the way, the place was filling up nicely now and, above the rising level of conversation, I heard quite a few people ordering the venison.

Aside from the various meats, there’s also about three fish dishes available, a curry, plus various salads and sandwiches. Wicklow Pheasant is also on the menu this time of year as well as a Roast of the Day.

There’s a terrific choice of starters too including a Confit of Twomey’s Pork Belly, McCarthy’s Black Pudding with a Gubbeen Chorizo and Bean Ragu. Check out also the Tartlet of Bluebell Falls goat cheese with creamed leeks and caramelised onions. Those starters are substantial enough but some, such as the Cromane mussels Poached in a white wine and cream sauce, can also be upgraded to a mains.

Indeed, that was also the case with my pick, the Warm Salad of Cashel Blue Cheese, Roasted Pears and Honeyed Walnuts (a delicious opener at €9.40 or a mains at €14.50).  

Those of you who have not been will, I’m sure, enjoy this traditional Irish pub, the unexpectedly quality of the food (all from local produce), those craft beers, the warm fire and the very warm welcome from the whole crew here, a great place for locals and tourists alike. If you are calling at weekends for food, you would be as well off to make a reservation.

Blairs Inn

Cloghroe

Blarney

Co. Cork

Tel: (021) 438 1470

Facebook Page here 

Ireland’s Top Cheesemakers and Producers Announced at 2019 CÁIS Irish Cheese Awards

Ireland’s Top Cheesemakers and Producers Announced at 2019 CÁIS Irish Cheese Awards

Complete list of winners below

Supreme Champions - Marion Roeleveld (left) and Sinead Egan of Killeen Farmhouse Cheese

A huge selection of Ireland’s farmhouse cheesemakers and producers gathered this evening (Thursday 7^th November) at Cork’s Metropole Hotel, eager to learn who had struck gold – and silver and bronze – during the 2019 CÁIS Irish Cheese Awards. The list of worthy winners incorporated the finest cheesemakers currently operating in Ireland with 30 industry movers and shakers from all across the country walking away with a coveted award.

Hosted by MC and presenter of RTÉ’s Ear to the Ground Helen Carroll, the prestigious biennial event featured speeches from key CÁIS figures including Chairman Louis Grubb, Chairman of Bord Bia Dan MacSweeney and members of the trade, as well as one of the expert judges John McKenna. Guests were treated to a sumptuous 5-course meal prepared by the Metropole’s Head Chef Stuart Dardis during which 22 award winners – including the Public Vote Award, CÁIS Appreciation Award, Supreme Champion and gold medal winners – were announced. Thursday’s ceremony saw members of CÁIS; key supporters such as Bord Bia, Pallas Foods, Ornua, Horgan’s and Traditional Cheese; judges; cheesemakers; members of the public and trade representatives congregate in celebration of the abundant, diverse and exquisite range of Irish farmhouse cheeses produced on home soil.

The Munster region saw an abundance of gold medal winners, while silver and bronze medalists covered ground from Co. Wicklow to the Aran Islands, with many stops in between. Some of Ireland’s most well-known cheesemakers, such as Coolea Farmhouse Cheese, Durrus Cheese, Bandon Vale and Ardsallagh Farmhouse Cheese were awarded across multiple categories, as were the Tipperary-based Cashel Farmhouse Cheesemakers, Waterford-based Knockanore, Galway-based Killeen and Dozio’s of Mayo from the West of Ireland.

Guests at the gala event were particularly eager to hear the results of three of the biggest awards of the night. The first of these to be revealed was the winner of the Public Vote; a category that was introduced for the first time in 2019 and received more than 1,000 votes from members of the public. Macroom-based producer Coolea Farmhouse Cheese was announced as the clear winner, with the Willelm family delighted to accept the award. The CÁIS Appreciation Award was next to be announced and was presented to 2019 judge Dr Kieran Jordan by Chairman of CÁIS Louis Grubb. The final and most anticipated award-winner of the night – Supreme Champion – was announced as Marion Roeleveld for her 5-month matured Killeen Goats Cheese for the Simply Better at Dunnes Stores range, who received rapturous applause from attendees as they made their way to the stage.    

Congrats all round for Supreme Champion (centre front)

Since the previous awards ceremony, which took place in 2017, a range of new cheeses and cheesemakers were also introduced and commended on the night. The winners of the ‘New Cheese (available in last 2 years)’ category hailed from all corners of the country, with Dozio’s of Mayo’s Barr Rua Alpine Style cheese (gold medalist), Knockanore Farmhouse Cheese’s Allenwood Smoked (silver medalist) and Kilnalahan produced by Galway’s Kylemore Farmhouse Cheese (bronze medalist) all scooping awards. Cheesemakers new to the market since 2016 were also rightly showcased and welcomed into the fold, with the brains behind Bó Rua Farm Original Farmhouse Cheddar (Bó Rua Farm) and Sheep's Milk Halloumi (Ballyhubbock Farm) winning silver and bronze medals respectively, while Michael Finegan of Boyne Valley Bán (Boyne Valley Farmhouse Cheeses) walked away with gold.

This year’s selection of judges included a number of well-known personalities such as Catherine Fulvio, TV chef, award-winning food writer, author and proprietor of Ballyknocken House & Cookery School; Ross Lewis, Michelin Starred Head Chef at Chapter One Restaurant in Dublin; and food writers/bloggers Patrick Hanlon and Russell Alford, collectively known as The Gastrogays. The elite judging panel also includes Patrick Clement, Head of Culinary at Pallas Foods; Dr Matthew O’Callaghan OBE, member of UK Protected Food Names Association and Artisan Cheese Fair organiser; Catherine Mead OBE, Chairperson of Specialist Cheesemakers Association (UK) and cheesemaker/owner at Lynher Dairies; Aoife Carrigy, freelance food writer and editor; Dr John McKenna, food writer; Enda Howley, Cheese Grading Expert with Ornua; Monica Murphy, cheese  and wine expert; Rory Mellis, Wholesale Director of Mellis Cheese LTD; Dr Kieran Jordan of Teagasc; Diarmuid Murphy, Simply Better Brand Manager for Dunnes Stores; and John Leverrier, Quality Manager of Sheridans Cheesemongers.

Commenting ahead of the awards ceremony, Padraig O’Farrell of CÁIS said: “The Irish Cheese Awards provide those involved in the industry with a wonderful platform to showcase their work and to transform their brands into household names within Ireland and beyond. The event itself also offers an opportunity for producers, both on a large and small scale, to network and build community links.”

Also speaking ahead of the event, Dan MacSweeney, Bord Bia’s Chairman, said: “While these awards recognise individual excellence, all 68 farmhouse cheesemakers can take an equal share of the credit for the outstanding contribution that the sector, valued at €12 million, has made to the Irish dairy industry, our culinary culture and to local communities.”

For more information on CÁIS and the Irish Cheese Awards 2019 and to view the full list of winners online, visit www.irishcheese.ie. For social media updates, follow CAISIreland on Facebook and @caisireland on Twitter or follow the conversation using #IrishCheeseAwards.

Complete List of 2019 Irish Cheese Awards Gold Medal Winners:

• Class 1: Creamery mild cheddar up to 6 months – Aldi Irish Mild White Cheddar produced by Glanbia
• Class 2: Creamery mature cheddar over 6 months – SuperValu Signature Taste Vintage Red Cheddar (counter product) produced by Newmarket Creamery
• Class 3: Retailer Class (soft, semisoft, flavour added) – SuperValu Signature Tastes Gortnamona produced by Cooleeney Farmhouse Cheese
• Class 4: Retailer Class (hard cheese) – Dunnes Stores Simply Better 5-Month Matured Killeen Goats Cheese produced by Killeen Farmhouse Cheese
• Class 5: Soft/Fresh Cheese (all milks) – Bluebell Falls Cream Cheese produced by Bluebell Falls
• Class 6: Goats Cheese under 2 months – Gurteen Baun Button produced by Galway Goat Farm
• Class 7: Goats Cheese over 2 months – Killeen Goat Mature produced by Killeen Farmhouse Cheese
• Class 8: Sheep's Cheese – Shepherd's Store produced by Cashel Farmhouse Cheesemakers
• Class 9: Bloomy Rind Cheese – NO GOLD WINNER
• Class 10: Washed Rind Cheese – Gubbeen produced by Gubbeen Farmhouse Products
• Class 11: Blue Cheese – Crozier Blue produced by Cashel Farmhouse Cheesemakers
• Class 12: Semi hard cheese aged under 6 months – Dunmanus produced by Durrus Cheese
• Class 13: Semi hard to hard cheese aged over 6 months – Coolea Mature produced by Coolea Farmhouse Cheese
• Class 14: Soft Cheese - Flavour Added – Zing with Apricot & Almond produced by Dozio's of Mayo
• Class 15 - Hard Cheese - Flavour added – Coolea Mature Cumin produced by Coolea Farmhouse Cheese
• Class 16: Smoked Cheese – Knockanore Oakwood Smoked Cheddar produced by Knockanore Farmhouse Cheese
• Class 17: New Cheese (last 2 years) – Barr Rua Alpine Style produced by Dozios of Mayo
• Class 18: Best Raw Milk Cheese – Templegall produced by Hegarty Cheese
• Class 19: New Cheesemaker since 2016 - Boyne Valley Bán produced by Boyne Valley Farmhouse Cheese
• Class 20: Public Vote Winner – Coolea Farmhouse Cheese
• CAIS Appreaciation Award – Dr Kieran Jordan, Teagasc (retired)  
• Surpreme Champion – Marion Roeleveld, Killeen Farmhouse Cheese
  
   
  
  Complete List of 2019 Irish Cheese Awards Silver and Bronze Medal Winners:
• Class 1: Creamery mild cheddar up to 6 months
• Silver: Dunnes Stores My Family Favourites Irish Mild White Cheddar 500g produced by Bandon Vale for Dunnes Stores
• Bronze: Tesco Mild Red Cheddar produced by Wexford Glanbia
• Class 2: Creamery mature cheddar over 6 months
• Silver: Tesco Extra Mature Irish White Cheddar produced by Carbery Foods Ltd.
• Bronze: Dunnes Stores Single Batch Selection Grader's Choice Cheddar 200g produced by Bandon Vale for Dunnes Stores
• Class 3: Retailer Class (soft, semisoft, flavour added)
• Silver: Simply Better Ripe Cooleeney produced by Cooleeney Farmhouse Cheese / Traditional Cheese Company
• Bronze: Simply Better Ardsallagh Goats Cheese produced by Ardsallagh Farmhouse Cheese / Traditional Cheese Company
• Class 4: Retailer Class (hard cheese)
• Silver: Dunnes Stores Gubbeen Cheese produced by Gubbeen Farmhouse
• Bronze: Dunnes Stores Single Batch Selection Grader's Choice Cheddar 200g produced by Bandon Vale for Dunnes Stores
• Class 5: Soft/Fresh Cheese (all milks)
• Silver: Ardsallagh Soft Goat's Cheese produced by Ardsallagh Farmhouse Cheese
• Bronze: Galway Goat Farm Fresh Goats Cheese produced by Galway Goat Farm
• Class 6: Goats Cheese under 2 months
• Silver: Aran Island Soft Pearls produced by Aran Islands Goat's Cheese
• Bronze: Boyne Valley Bán produced by Boyne Valley Farmhouse Cheese
• Class 7: Goats Cheese over 2 months
• Silver: Clonmore Goat's Cheese produced by Clonmore Cheese
• Bronze: Aran Island Hard Goat's Cheese produced by Aran Islands Goat's Cheese
• Class 8: Sheep's Cheese
• Silver: Cais Na Tire Gouda produced by Cais Na Tire Cheese
• Bronze: Cais na Tire produced by Cais Na Tire Cheese
• Class 9: Bloomy Rind Cheese
• Silver: Wicklow Baun produced by Wicklow Farmhouse Cheese
• NO BRONZE WINNER
• Class 10: Washed Rind Cheese
• Silver: Milleens Dote produced by Milleens Cheese Ltd.
• Bronze: Durrus produced by Durrus Cheese
• Class 11: Blue Cheese
• Silver: Cashel Blue produced by Cashel Farmhouse Cheesemakers
• Bronze: Kerry Blue produced by Knockatee Natural Dairy
• Class 12: Semi hard cheese aged under 6 months
• Silver: Carrig Bru matured by Sheridan’s Cheesemongers
• Bronze: Ella – Irish Furmagella produced by Dozio's of Mayo
• Class 13: Semi hard to hard cheese aged over 6 months
• Silver: Mount Leinster Clothbound produced by Coolattin Cheddar
• Bronze: Mossfield Organic Mature Cheese produced by Mossfield Organic Farm
• Class 14: Soft Cheese - Flavour Added
• Silver: Bally Goats Cheese- Garlic & Thyme produced by Bally Goats Cheese
• Bronze: Ardsallagh Cranberry Roulade produced by Ardsallagh
• Class 15 - Hard Cheese - Flavour added
• Silver: Castlefarm Fenugreek produced by Carlow Farmhouse Cheese for Castlefarm
• Bronze: Killeen Goat Fenugreek produced by Killeen
• Class 16: Smoked Cheese
• Silver: Wicklow Gold Beechwood Smoked produced by Wicklow Farmhouse Cheese
• Bronze: Durrus Smoked produced by Durrus Cheese
• Class 17: New Cheese (last 2 years)
• Silver: Allenwood Smoked produced by Knockanore Farmhouse Cheese
• Bronze: Kilnalahan produced by Kylemore Farmhouse Cheese
• Class 18: Best Raw Milk Cheese
• Silver: Kilmichael Soft Goat's Cheese produced by Sunview Goats
• Bronze: St. Tola Ash Log produced by Inagh Farmhouse Cheese
• Class 19: New Cheesemaker since 2016
• Silver: Bó Rua Farm Original Farmhouse Cheddar produced by Bó Rua Farm
• Bronze: Sheep's Milk Halloumi produced by Ballyhubbock Farm

press release on behalf of CAIS

Walk The Long and Local Table

Walk The Long and Local Table

You'll Never Eat Alone

G&T for the gang in Electric Fish Bar

Welcome to Ali's

Why not start a very fine event with a very fine perry? That’s exactly what happened when we joined a group to Walk the Long Table at Ali’s Kitchen. Ali herself would be our guide for the afternoon (and well into the evening) and, as she told us what to expect, she served a glass of the gorgeous Killahora Poiré. The event is all about local produce and the Glounthaune produced perry set the tone along with some delicious and potato bread with home-made butter.

A big welcome next at The Farmgate Cafe where our plate was based on produce from the Olive Stall in the market. The dish featured Toonsbridge Mozzarella with tomato and tarragon salad and crispy kale. Here we also enjoyed a glass of Elderflower/Prosecco and a shot of Gazpacho.

Farmgate

Nash 19

Next stop was in Nash 19, 27 years in business and involved in the Long Table from the very start. A very tasty dish here: Cod from Pat O’Connell in the English Market, in a light crispy batter featuring Longueville House cider. Longueville’s Rubert told us, as he filled our glasses, that the cider is made from their own apples and that nothing is added. “Should pair well with the fish,” he said. It was indeed a winning match.

Claire Nash emphasised that their menu is local and seasonal driven. And she credited the Long Table with enhancing the cooperation between the local restaurants. “It is raising the standard, “ she said and Rubert agreed.

A few minutes later we in were in Fish Bar at Electric where oysters were on the menu. At least one of the group tried one for the first time! There was one for everyone in the audience and a generous glass too of Kinsale Gin.

Perfect serve (gin & oysters) at Electric

A short walk took us to Jacob’s On the Mall where Michelle was on the street to welcome us in and tell us a bit about the fascinating venue. And they had quite a dish for us, all local of course. A generous slice of Jack McCarthy's famous Queen’s Pudding and a few fritters featuring Cashel Blue cheese went down very well indeed with a glass of wine.

Jacobs on the Mall

Ali then found the shortest way to reach Crawford and Co on Anglesea Street. Sarah told us all about the changes here and was full of praise for Eoin O’Mahony, the well-known butcher in the English Market. The informal and enjoyable atmosphere continued here as we sipped our Beamish and tucked into the superb fillet of beef from Eoin.

Tender stuff at Crawford & Co

Time for something sweet now and Beth at Dockland had just the job: Bushby strawberries, marshmallow meringue, lime, vanilla + basil cream, strawberry daquiri sauce with, for good measure, a glass of prosecco, pomegranate, passion fruit + mint spritz. Think she mentioned there was a drop of Kinsale gin in there too!

Dockland

Beth and Harold have been in this location over 11 years, thanks to her "amazing customers". About 18 months ago, they closed the old Club Brasserie and a few hard weeks later opened up on the same spot as Dockland! The customers loved it and why not. Here you enjoy a a great variety of local produce.”We love local, our food is not fussy, just tasty good food.” The menu is quite large and has something for virtually every taste and budget.

Dockland

The finalé was close at hand and we were welcomed to the 200 years old Imperial Hotel (Charles Dickens and Michael Collins have been guests) by new manager Bastian who guided us to their Whiskey Experience, three local bottles paired with pastries cooked by the hotel’s pastry chefs.

Bastian

Alan took over for the tasting in the lovely Lafayette’s, introducing the West Cork Bourbon Barrel, the Jameson Black Barrel and the well known Paddy. The Jameson seemed to be the favourite whiskey and was also my pick of the three. But the best pairing, I thought was, surprisingly, the Paddy and a Milk Chocolate Fudge. Even better with a hot Paddy according to the ebullient Alan. 

So a very fine start at Ali’s and now a very fine ending in Lafayette’s as we reflected, with a Cosmopolitan cocktail in hand, on the happy hours we had passed as a group. Until the next time! Cheers and well done to all the restaurants involved. Walk the Long Table is a tour through a string of Cork's best restaurants. It continues this week with two walks each of Wednesday, Thursday and Friday. They are all booked out but, just in case a few become available (as happened last week), do keep an eye on #WalkTheLongTable and @CorksLongTable. Website: https://www.corkmidsummer.com/programme/event/walk-the-long-table1  

Alan takes us through the whiskey!

Gallagher's GastroPub Rocks

Gallaghers GastroPub Rocks

Funny how things work out. Didn’t intend to spend all of last Sunday night in the company of old rockers. But that’s what happened. Can’t really take full credit for it but it turned out to be a terrific night with a super meal in Gallagher’s GastroPub and a lively charity concert in the Everyman with Dezperado (an Eagles tribute band).

The first plan had been to call to the White Rabbit at the exact opposite end of MacCurtain Street to Gallagher’s and try something from the grill there along with a glass or two from their renowned Bourbon selection. But a block-booking at the Rabbit snared that one and so we, four of us, ended up in Gallagher’s, taking in the view (and the sun) from our window seat that also allowed a view across towards Shandon.

The reservation here had been online, made with D***a, and she was back confirming it within a few minutes. And that kind of customer service continued in the bar/restaurant when we met and chatted with R****n. Service with a smile is always a big help.

I did have a quick look at the menu online before I booked and had a good feeling. Choices looked tempting. Starters included Burnt Maple and Cider Glazed Baby vegetables, Ras el Hanout Cauliflower Purée and Dukkah and also Skeaghanore Duck Leg Confit, rolled in Parma ham, corn and thyme purée, Kale red cabbage slaw and spiced plum gel.

There are impressive sharing boards, a choice of meats and a also a choice of fish. Other mains include a Crispy pan-roasted kale and leek “Bubble and squeak” Jerusalem artichoke velouté, roasted artichoke, charred apple, Cashel Blue crumble and truffle oil. Being Sunday, you might go for their signature pie: Irish Beef and Cork’s local stout “Beamish” with root veg, topped with puff pastry and served with fries.

All very tempting but our two friends had a few tips for us. Firstly, the fish and chips is excellent and secondly be sure and study the Cork on a Fork Special. So we read that board: Hazelnut crumbed duck leg, asparagus, candied beetroot, charred baby gem, celeriac purée and duck fat potatoes (21 euro).

Three of us went for that and it was superb, not just the delicious duck but also the asparagus, the beetroot and the gem, not to mention those spuds! Gastropub is no empty title in this establishment. The fourth diner was following his Fish ’n Chips tip come what may and he too enjoyed a very satisfying mains. Described as locally sourced catch of the day (Haddock in this instance) in a Franciscan Well Chieftain IPA beer batter, fries, mushy peas and tartar sauce (18 euro).

Speaking of Franciscan Well, we enjoyed a few glasses of the Rebel Red and it was four very happy customers who said goodbye to Rock heroes Rory Gallagher (his portrait looked down on our table) and Phil Lynott (you’ll see him on your way downstairs to the toilets), and headed down the street to see the sold out Dezperado gig in aid of MS Ireland.

Veteran musicians from the Cork area formed the band - not all veterans by the way, young guitarist Sean Hegarty (playing with his dad Ray) showed enormous promise.  Lead vocalist Der O’Riordan and also Ken Healy belted out the well-known classics of the American band. Backing vocals were provided by Anita Curtin and Neasa de Baróid.

Earlier, Neasa and her band opened the evening and included her new single Rain due to be launched upstairs in the Spailpín Fánach on Friday evening (9.30 sharp). Neasa, a relation of CL's, is quite the composer and other songs enjoyed by Sunday’s audience included Mrs Murphy’s Moving On and Tabhair dom do Lamh.

Perhaps you’ve known before now that McCurtain Street, with its hotels and theatre, its classy restaurants, its world class cocktails and buzzing bars, its ethnic cafés, and its  burger & down-home BBQ joints, really rocks. Now you know for sure. Don’t know if I’ll ever need to walk southwards over Patrick's Bridge again!

Catalan Take-over at the Castle Cafe. Chef Sessions Number Four!

Catalan Take-over at the Castle Cafe

Chef Sessions Number Four!

Dessert

Every now and then the young chefs of the Market Lane group get a chance to shine. The latest came on Monday evening at the Castle Café at Blackrock Castle where, under guidance from Executive Chef Stephen Kehoe, Sara Movilla Cobo, Jose Emilio Escobar Garcia Prieto, Marc Montserrat Vila and Marc Oliveras Duran, cooked a Catalan meal for a full house.

The four have become a core part of the team at the group (which also includes a micro brewery and city restaurants Elbow Lane, ORSO and Market Lane itself) as a result of the excellent recruitment programme that the group has had with CETT (Campus de Turisme, Hoteleria i Gastronomia) University in Barcelona since 2017.

That full house included Market Lane’s Conrad Howard. He was excited as any of the guests as he welcomed us and looked forward to the evening, the fourth in what has become known as the Chef Sessions. Neither he nor we would be disappointed.

We got off to a good start with a glass of Kir. Soon the breads were on that table and soon we were trying them. The selection of Spanish and Irish breads were accompanied by some lovely butters, one featuring beetroot, another garlic and kale, the third mushrooms. And they went down well with a glass of the Elbow Lane red ale.

Black pudding, scallop

Next up was the Salmorejo, a cold tomato soup with olive oil. It was served with cured Spanish ham (on top) and a boiled egg (at bottom). Enjoyed that and also the Black pudding, scallop and pickled carrot tapa.

Eel and apple

There were no less than five “units” in the next serving session. The highlight for me was perhaps the Courgette cannelloni with Cashel Blue cheese, a beautiful combination. The most unusual was the Kokotxas al Pil Pil. Kokotxas is goats neck in garlic oil, with an emulsion of olive oil and garlic and basil.

Also included was a cube of Foie Eel Apple, layers of eel and thinly cut apple with a caramelised top; a Croqueta de L’avia (traditional); and a Seafood Paella.

Cannelloni

All the while, we were sipping our wine, two organic gems imported by Le Caveau. The red Almate has been described as “as outstanding within its type and style” and it certainly lived up to the Spanish Wine Lover description. The white, Château Beauregard Mirouze Campana blanc from Corbieres, was aromatic, elegant and with a long finish.

We were getting to the serious end of the evening now and our fish course was Hake with five sauces. I particularly liked it with the fennel. The meat was a well cooked piece of pigeon, served with pack choi and pear. 

Getting full now! But dessert was on the way and a nice one it was as you can see by the top photo. And then there was a selection of petit fours to sample: a Hazelnut Financier, Bailey’s Bombon, and a Panellet. The latter is  the traditional dessert of Catalunya. I think with all the delicious food displayed by the chefs at the Castle, a move to the north east of Spain would be no hardship at all. Meanwhile, we can all look out for the Spanish influence on the menus of the Market Lane group.