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Showing posts with label Clonakilty Black Pudding. Show all posts
Showing posts with label Clonakilty Black Pudding. Show all posts

Sunday, August 26, 2018

Kinsale’s CRU is Grand! Bubbling with personality


Kinsale’s CRU is Grand!
Bubbling with personality


CRU, at 5 Main Street, Kinsale

Cru is a relatively new winebar and bistro in Kinsale’s centre and was busy and buzzing when we called recently for dinner. Good simple food is promised here with good wine and music as well. And they deliver on all counts.

And there’s a very warm welcome led by owner Colm Ryan and backed up by the friendly staff. The wine list is pretty extensive ranging from cheap and cheerful to the very serious stuff and all the notes are by the owner who will also be very glad to help you make your choice. Indeed, there is almost a “standing order" here to have fun. Enjoyment is positively encouraged.

Colm has also compiled the music list which blends perfectly into the buzz as the long and narrow room, divided into three sections, fills. There is also a smaller room upstairs, ideal for groups of up to twenty two or so.
Fish special - Lemon Sole

No delay here - you soon have the menu and water at your table and either the owner or one of the staff on hand to answer any queries and also to fill you in on the day’s specials. And these specials are seriously worth reading and noting.

Fish is prominent here, on both the regular menu and on the specials. It is a very good place to try oysters if you haven't done so before as they sell them singly here. They come from nearby Haven Shellfish as do the mussels.

Indeed CL started with the Moules Mariniere with the traditional white wine, cream and garlic sauce. They don’t promise cutting edge here, just “simple but high quality food”. And that can be applied to the mussels. And also to my Pan seared scallops with Clonakilty black pudding, pea and mint puree, crispy pancetta. And the Clon mention reminds me to say that there is a definite support here for local producers.

On then to the mains, both fish. My pick, and it was faultless, was the Pan roasted John Dory with salsa verde, basil mash and a side of market vegetables. CL went for the special of Lemon Sole, a couple of delicious fresh fillets with prawns and mussels, samphire, black pepper and lemon butter, crushed baby potato and market veg. Well cooked, well presented and another dish well polished off. Indeed, all of six plates went back empty.
Sundae

There is also a desserts specials board, quite a few choices. CL is a crumble specialist so she picked the Apple and Blackberry Crumble with crême Anglaise and ice-cream. The fruit was superb here. I meanwhile was tucking into the eye-catching strawberry and lemon curd ice-cream sundae.

Oh, I’d better mention the wines!😀 We enjoyed an Albarino; the Val de Sosego 2017, from Rias Baixas DO, had a great balance of fruit and acidity and went well with the fish. And our second was the Frescobaldi Castello di Pomino 2016, a blend of Chardonnay and Pinot Blanc, with a lovely rich palate and persistent finish. I think I got more out of this excellent wine while sipping between courses.

Prefer a beer? You’re covered here with craft beers by Eight Degrees, 9 White Deer, Black’s of Kinsale, Clonakilty Brewing Company, all available and also the local Stonewell cider.

So that was it. After another wee chat with Colm, another two happy CRU customers headed out into the calm summer’s evening.




Thursday, July 19, 2018

Sunday Lunch Supreme at Barnabrow


Sunday Lunch Supreme at Barnabrow
Smoked salmon

When you think of Barnabrow, I bet you think of weddings. They are good, very good, at weddings here. But they do much more besides, including a tremendous Sunday lunch, local produce superbly cooked and presented by Head Chef Stuart Bowes. At twenty four euro for two courses and twenty eight for three (with tea or coffee also included), it is also excellent value.

We were back there last Sunday, the first wet one in a long time, for a lovely leisurely lunch. Not so leisurely though for the chef and his crew. Barnabrow is getting quite a name for its breads. The preparation started on Saturday and the sourdough was finished off on Sunday. I can tell it was well worth the wait, as good as you’ll get anywhere. Though you may not get it exactly like this anywhere else as Chef Bowes, reckons local kitchen conditions play a part in the final outcome.

And local plays a big role here. When Stuart arrived here over six years ago from the Hayfield Manor, he began to revitalise the walled garden and that is now a key supply source for him. And he relies on local suppliers for much of the rest, including meat and fish.
Black pudding

As we sample the sourdough, we take a look at the menu. There is a choice of four starters, four mains and four desserts. There’s Whipped Ardsallagh Gloats Cheese listed and also a Potato and Leek Soup with truffled cream.

My pick though is the Oak smoked salmon with Garden Beetroot, caper and herb dressing and vegetable crisps. The salmon is top notch, moist and smooth and full of flavour and is enhanced by the dressing and also by the combination with the crunchy chips made locally by farmers Sandra and Joe Burns. A lovely dish.

The Clonakilty Black Pudding Salad, with crispy potatoes, Feta, apple and semi-dried tomato dressing is quite a plateful but OBC makes short work of it, enjoying the flavours and the textures. This dish is very popular at wedding dinners and we can see why!
Beef

Courgette are now in season and feature on the mains menu, served with new potatoes, sauce vierge,  garden basil pesto and Parmesan cream. The fish option is Seared fillet of Seabass with Garden Courgettes, sauce vierge,  garden basil pesto.

OBC goes for the Chargrilled Chicken Supreme, new potatoes, garden herbs, Ballyhoura wild mushrooms and Parmesan cream. Another delicious combination.
Chicken

My pick is the Roast Sirloin of O’Connell’s beef, with horse-radish creamed kale, roast shallots and red wine jus. Magnificent. Cooked to perfection with unreal flavours and that creamed kale was something else. 

Dessert
And, speaking of something else, the side dishes were also superb, beautiful roast potatoes (nicely judged fat and salt applied) and outstanding vegetables (enhanced with a scatter of chopped almonds). Nothing went back, not even a sliver of an almond!

And dessert? We could have had Red Wine Poached Pear stuffed with Praline, Valrhona Chocolate Marquise with summer berry, or a selection of ice-cream and sorbet. But we could manage just one between us and enjoyed the Roast Peanut Parfait, with strawberry sauce and (very tasty) marshmallows.

Coffee followed as did some gorgeous rum and raisin petit fours. As we drove home, we were thinking that the excellent meal might have had one or the other nodding off during the World Cup final but no danger of that as France and Croatia served up a goal fest.





Thursday, April 5, 2018

A Specials Evening at The Oyster Tavern


A Specials Evening at The Oyster Tavern
Lamb

The Oyster Tavern may have been established in 1792 but while nostalgia for the (more recent) good old days (and nights) will gain you some goodwill you've got to keeping putting quality on the table. And in April 2018, The Oyster is doing just that. During our visit last week, we enjoyed two of the best main courses that we've come across in a long while. Working under renowned local chef Kate Lawlor, the team’s Pan-fried Halibut and Rack of Lamb were absolutely outstanding; and neither of the evening’s specials needed a heavy sauce.
Carpaccio

That rack of lamb, like much else here, comes from the English Market next door. And Tom Durcan's rack was perfectly cooked (pink) with pearl barley, cabbage stew and turnip purée, Irish food at its best. Great flavour from the tender meat and I reckon I'd have eaten a bowlful of the accompaniment on its own.

I enjoyed every bit of that but think I was beaten to the line by CL who hardly spoke, just purred now and then, as the fish disappeared. The Halibut, a lovely piece of fish lovingly handled in the kitchen, its delicate flavours respected, was served with charred tender stem broccoli, pickled beetroot and oyster sauce. And there was a tasty side of crushed potato with dillisk and tarragon.
Cheers!


The main choices also included a range of steaks (from Tom Durcan), baked sea-bream, two vegan friendly dishes Cauliflower Steak and Char-Grilled Aubergine Charlotte, a Chicken Cordon Bleu (from the market's Chicken Inn) and more.

We began our guest visit with a couple of lovely cool draught beers, both by Franciscan Well, the Chieftain Ale and Rebel Red, and a look at the menu. No shortage of starters: soups, chowder, oysters (of course), scampi, a Knocklara Cheese Salad included. 

CL enjoyed Durcan's spiced beef carpaccio, with cracked black pepper and sea salt on a bed of rocket leaves while I was also impressed with the flavours and textures in the Pork and Onion Croquettes (Clonakilty black pudding and apple sauce).
We were in early on the Tuesday after Easter Monday and had a chance to have a “good look”. Great welcome by the barman downstairs, a bit of chat and then he guided us to the lift, and that kind of service continued right through upstairs, and at the very end when the same friendly fellow engaged us again in a bit of banter. The restaurant looks fantastic, the island bar a feature as is a secluded area off to your right as you enter (great for a large private party). The main area has lots of booths with very comfortable seating, some lovely chairs around the bar as well (see Oyster pic below). 

This gorgeous dining area gets lively at weekend nights, with some of the musicians known to strut their stuff on the counter! Mightn't be the best time for fine dining then but you may still eat here as platters are part of the late night service. There is a separate weekend menu (including steak and eggs) and also a Pre-Theatre menu.

We finished up though with a couple of desserts, a Sherry Trifle and a Tarte Tatin and a lovely chat with Chef Kate Lawlor who joined last October and is very much enjoying her new challenge here. Earlier, we met up with restaurant manager Deirdre Caldwell.

Check a previous visit (last September) to the Oyster here.
And keep an eye for our chat with Kate Lawlor - coming soon.



Monday, January 15, 2018

Pizza di Cork. And More. Olivo at Cork Airport Hotel

Pizza di Cork. And More.
Olivo at Cork Airport Hotel

A change is as good as a rest. They say. And it worked well for us at Olivo, the Italian restaurant in the Cork Airport Hotel. I was impressed with their contribution to the Cork Gourmet Trail late last year and, armed with a “two main course for the price of one” from that event, we headed out there the week before last. 

Before arriving, I had more or less settled on my mains: Pizza di Cork with tomato sauce, Clonakilty black pudding, crispy bacon, red onion and Ballymaloe relish (€16.00). And I wasn't at all disappointed. It was excellent, a perfect combination of tastes and flavours, amazing how well the black pudding and relish combined. The base was fine and the red onion also played a key sweetening role. Pizza di Cork was a star.
Hake
And across the table, the Nasello, oven baked fillet of hake with roasted courgettes, peperonata and basil pesto (18.00) also proved a winner, proving that you don't need a creamy sauce to get the best from fresh fish.

Olivo is a spacious comfortable casual restaurant for residents and walk-ins alike. There is a bar area, a couple of big screen TVs over the drinks selection (spotted a few bottles there from Torc Brewing in Killarney), a dining area, and an adjoining breakfast space, all sections nicely laid out and lit. The wine list by the way is already on your table - check out that bottle (back and front).

The menu, with a Specials insert, is laid out in typically Italian fashion. You have a good choice of Antipasti and Salads. Pizzas, of course, and also Contorni (sides) which range from a Fresh Garden salad to Hand Cut Fries. No shortage of Pasta dishes either - I was tempted by the Cannelloni. And then there’s meat and fish, including chicken dishes, hamburger, lamb shank and sirloin steak.

We started off with a couple of the Antipasti. CL’s Bruschetta al pomodoro was Tomato, garlic & basil, with rocket & parmesan (8.00). Quite a plateful but easy to eat and delicious. 


My pick was the Melanzane ripiene: stuffed aubergine with mozzarella and sun dried tomato pesto (7.00). Another delicious and surprisingly moist plateful, another substantial starter.

Service was friendly, casual but efficient. Nice spot if you’re in the area and looking for “a change”! And if you want a rest, well then you can stay overnight! Parking, by the way, is free for restaurant customers.

Cork Airport
Co. Cork
Eircode: T12 RPP9
Tel: +353 (0)21 4947500
Email: reservations@corkairporthotel.com


Thursday, February 16, 2017

Munster Wine & Dine 2017 Launch at Club Brasserie

Munster Wine & Dine 2017 Launch at Club Brasserie


An amazing series of tapas style dishes, prepared by hosts Club Brasserie, heralded the start of the 2017 season for the Munster Wine and Dine Circle. Each dish was accompanied by news of an event already confirmed in the calendar for this local group, who love their food and drink and love also promoting local produce.
After a welcome prosecco, thanks to Gary O’Donovan, we had a short and interesting presentation by Cal McCarthy, Senior Sales Manager at Clonakilty Black Pudding. He told us the success of the company was down to the passion of the people involved, especially founders Eddie (RIP) and Collette. “It is available in the UK, Australia, the United Arab Emirates… we must be doing something right.” And he also told us about the right way to cook it: “..on its own, in the oven”. By the way, they also do gluten free black and white pudding and sausages.
Clonakilty Black Pudding
Beth and Harold and their staff in the Club Brasserie then began their superb service, starting with that iconic black pudding and Beth confirmed the tasty dish was indeed cooked in the oven. New committee member Stuart Musgrave then outlined the first event. In March, a group will visit Barry’s Tea, another iconic Cork producer, and the “best tea blender on the world” according to one time rival Stewert.

By now, another dish had arrived from the busy kitchen, a presentation of mushrooms from the folks at Ballyhoura and mixed in were some of their new smoked oyster and shiitake, “very tasty” according to Beth. MWD secretary Beverley Mathews was then on her feet, outlining the April event. “This will give you the chance to stand in the shoes of a large scale wine buyer.” Supervalu's top buyer, Kevin OCallaghan, will be present for a tasting of some of their wines in L’Atitude in what should be a fun evening.

Ballyhoura mushrooms
I’m not sure that there was an event for every dish and we were on to the mussels when chairperson Eithne Barry enthused about the next event, a May trip to Kinsale. She fleshed it out. A bus from the City Hall with the first stop at Black’s Brewery in Kinsale for craft beer and gin. Next stop at The Spaniard for a glass (of water?!). And finally, dinner at Man Friday, a dinner to be cooked by the younger generation in the long-established restaurant!

Soon Eithne was telling us about the summer’s premium event, a day out in West Cork. The bus will take us direct to Gubbeen where our hosts will be Fingal and his sister Clovis. Fingal will give a tour of the farm, telling us all about the cheese, about his very special smokehouse (where he produces the most divine Chorizo and Salami and more) and about his knife-making for which he is rather well-known. Over then to Clovis who will feed us all as the July evening unfolds.

Lamb
 Speaking of premium, Harold and Beth brought out a very special dish, their lovely East Cork Lamb, with their own harissa oil and spiced chickpea, small and beautiful. Speaking of East Cork, one of the earlier plates featured Ardsallagh goats cheese.

The MWD speaker now was yours truly and my task, on Saturday September 15th, is to take a group on a short walk, focussing on the Coal Quay and Shandon, areas long associated with Cork food. Back down to the city centre then for a late leisurely lunch in Jacques where no doubt there will be a reminder, maybe even a replica, of a dish from the good old days (but we'll leave the details up to the Barrys!).

Crab
 West Cork Crab was now on the menu, served with a lime chilli mayonnaise. And MWD treasurer Richard Scott took the floor to highlight the final event of the year on the 3rd Sunday of November. Lunchtime visits to Longueville House (2015) and to Ballyvolane House (2016) have proved highly successful. If it works, why change it., So this year, we are off to the Long Room in Ballymaloe where fifty happy visitors will be seated. Before the lunch, a local producer or two will be on hand to give a  presentation.

Looks like a great finalé to what should be a varied and entertaining programme.

* The membership list is very close to its upper limit. If you are interested, please email mwdcircle@gmail.com. Fees are €30.00 single, €50.00 double.

Chocolate mousse

Thursday, July 7, 2016

Beautiful Barnabrow. An East Cork Hideaway

Beautiful Barnabrow
An East Cork Hideaway
We came in off the narrow twisting road and drove up an even narrower lane, where trees meet overhead, donkeys and ducks in the small fields. The sun was shining brightly as we approached the inviting restaurant, set in trees with parasols and tables outside. We could well have been on the continent but were in one of East Cork’s delightful venues.

Barnabrow, twenty years in business under Geraldine Kitt, is renowned as a wedding venue. But we were here for Sunday lunch and, as always, chef Stuart Bowes delivered, much of the produce coming from the nearby walled garden.
Starters
The restaurant is also rather special inside. It is here in in this spacious lovingly decorated room that the wedding feasts take place. With its pointed arch windows there is a semi-religious look to it. And your servers come and go into and from what looks like a confessional.

We nibbled on fresh and delicious sourdough (with Glenilen butter) as we studied the menu, two courses for 23.50, three for 27.00. Children may have half adult portions (though various goujons are available too) for 13.50.
Kilmore Quay Hake, soft potato puree, Fennel, Olive & Citrus salsa, Port reduction.
This was our other main dish. Superb. Empty plate went back!
Creamed celeriac, truffle and toasted almonds were the ingredients of the soup but, with the day being so warm, we decided on something else. CL went for the Clonakilty Black Pudding Salad, Crispy Potatoes Alsace, Feta, Apple and Tomato dressing. Quite a substantial starter but full of great flavor and texture.

I had been looking at the Ardsallagh Goats Cheese with confit red onion and hazelnut dressing but picked the Salmon Rillette, Cream Cheese, garden beetroot, and poppy seed dorito. With contrast provided by the dorito, this was a smooth and rich delight.

Lamp, stuffed pepper on right.
There was beef (with Ragu of Ballyhoura mushrooms) and lamb on the mains. I had enjoyed the beef on  a previous occasion so this time choose the Roast Leg of Kildare Lamb, Stuffed Piquillo pepper, Apple and Garden Mint Relish. A superb combination, every bit playing a part, and, for sharing, the sides (especially the full-of-flavour carrots) were just brilliant, looked well, tasted even better.

We were thinking of sharing a dessert but, under some gentle persuasion, went for broke! The deciding factor here was Mum's shortbread, Stuart’s Mum that is! And that shortbread came with the gorgeous Lemon Posset with crushed raspberries, a major step-up on the little jars you often get. And, yes, Mum’s shortbread was class.
Vegetable side dish
The other dessert enjoyed was the Iced Parfait of sea salt and caramel with marshmallows and strawberry sauce. I had a idea this was going to be excellent and it was. Just the job before we headed off into the East Cork sunlight for a stroll around the grounds which boasts a view out towards Ballycotton Bay and the lighthouse.

With all the different buildings, the various sheltered outdoor nooks and corners, one with a good area of decking with seating, the trees and flowers, the animals, the walled garden, it is a great location for a wedding and this is the heart of the business. There is even an adjoining accommodation “village”.
Dessert
In addition, the house (with is many different sized rooms) and grounds accommodates quite a few corporate functions, some serious, some fun. And do watch out too for special events, such as a Valentine’s weekend getaway.

Well done to Geraldine and her team on the twenty years and here’s to another twenty!
I confess, I ate well
Barnabrow House
Cloyne, Midleton
County Cork
Tel: +353 21 4652534
Twitter: @barnabrowhouse

Monday, March 9, 2015

Farm Restaurant, Clonakilty. Well Worth A Visit.

Farm Restaurant, Clonakilty.
Well Worth A Visit.
Clonakilty’s Farm Restaurant has made a big impression in less than six months. Produce from the local seas and farms features strongly on the menu in the Ashe Street venue, right in the middle of the town. Comfortable seating and friendly service, along with top class cooking, makes for an excellent dining experience.

We were in last week and, with a chocolate tasting coming up immediately afterwards, decided to go for two courses of their early bird menu. While reading the menus, we got a cone full of pop-corn and a basket full of gorgeous breads (including a particularly delicious one with onions and Dubliner in the mix - what a tasty crust this had).
Delighted to see so many local names listed, including Clonakilty, Staunton’s, Dan Moloney, Caherbeg, Skeaghanore, Toons Bridge, along with craft beer by Dungarvan and cider from Stonewell.

The Clonakilty Black Pudding featured on my starter, served with Crispy Pancetta salad with celeriac, Pear and Apple Coleslaw. Delighted with that opener, excellent flavours and textures, and CL was more than pleased with her Crisp vegetable and chicken confit spring roll with Szechuan Dipping sauce, another tasty combination.
 It just got better after that. My mains was the Pan-roasted free-range chicken wrapped in Clonakilty Bacon and stuffed with Caherbeg Sausage meat. There was an explosion of flavours here, including a great sauce, and the sausage meat added a bit of herby spice.
The other mains was Skeaghanore confit duck leg with marmalade sauté potatoes and that had CL purring. Another empty plate. Oh, by the way, the included sides of creamy mashed potato and vegetables were also cooked to perfection and very much appreciated as well.

Must call back some day when we have no other eating commitments and get stuck into the A La Carte! 

Friday, August 1, 2014

Griffin’s Spinning Wheel Unveils Gorgeous Gluten Free Options!

Griffin’s Spinning Wheel Unveils Gorgeous Gluten Free Options!

Sweet GF! Don't forget, today is Fiver Friday at the Spinning Wheel.
Paid a visit to the beautiful Griffin's Garden Centre on the banks of the Lee in midweek and came home from the Dripsey venue with a Eco-Friendly Champion Anthurium. I can’t eat it - that’s what the label clearly says!

But I ate more than enough as the main purpose of the trip on a sunny aftenroon was to check out the new range of gluten free food that they have in their lovely river-side Spinning Wheel Restaurant, a very busy spot indeed. It is open 9.00 to 5.30, so you may have breakfast and lunch here and lots more besides.

Miriam, who invited me out, told me they  “have been working hard with our head chef, bakery team and customers to ensure that we have a large range of gluten free meals, cakes, scones, desserts and breads available at all times from our customers. We will always have gourmet options for coeliacs and people who wish to live a gluten free life.”

GF samples: Chicken salad, Fish Pie, and, right, breakfast options
"We offer a range of gluten free breakfasts from gluten free scones, breads, omelettes and full Irish Breakfast. Gluten free quality sausages are  available on our breakfast menu. A range of gluten free sausages have been taste tested by our customers and restaurant team. And the best have been given the Granny Griffin seal of approval and are now on the menu.Throughout the day, we are constantly baking gluten free scones, bread and desserts that are available to eat in our restaurant or to take away.”

“Our Lunch Menu has one the largest ranges of gluten free options in Cork. Lunch is served from 12 to 3pm. We have two options of soups every day which are both gluten free. Over 80% of our  salads are Gluten free including an option of gluten free quiche. So for a light lunch option you have a choice of soup, quiche and salad or a vibrant flavoursome open Sandwich.”

“Our head chef is always creating new and improved gluten free lunches. The majority of sauces created in our kitchens are gluten free. Each gluten free meal is well signed to inform the customer. A expansive range of Gluten free desserts and Cakes are also available in the restaurant,  Pavlova, apple tart, brownies, orange and almond cake are just to name a few. And why not try our gluten free Afternoon tea. Pre booking is essential for all Afternoon Tea.”

More sweet stuff!
Chef Chris took me through the tasty options, starting with those Clonakilty Sausages and puddings which he tested on the visitors at last week’s World Feeder Fishing Championships. He uses the black pudding too in a delicious salad. Perhaps the top salad I tasted was the Caesar, great tasting chicken from his Macroom supplier and gluten free croutons that tasted better than the average.

And most impressive of all, I thought, was the Fish Pie, the excellent cornflour sauce recently developed by Chris. Many people think that Gluten Free food is bland, as Chris said. But this tasting plateful was full of great flavors, proof positive of the exact opposite.

The restaurant manager Helen introduced us to Pastry Chef Mary and what a belt bursting selection she had for us, everything from a simple scone to Pavlova to a stunning Chocolate cake. No penance going GF with these kind of goodies on offer!

Creme Brûlée
To get the best from this, and other Heuchera, plant it a little proud of the earth!
Aided by copious cups of coffee, we finally managed to get up from the table and enjoyed a stroll around the magnificent garden centre which will be familiar to many of you. Had another chat with Miriam and got lots of gardening advice!

They also have a home section and that includes an indoor plant display and it was here that we bought the Anthurium, pictured left!

* You have an even better excuse than usual to visit Griffin's today. It is Friday and they have a Fiver Friday offer in the restaurant. Check it out here.
The Spinning Wheel Restaurant





Monday, January 13, 2014

Always Busy at the Bramley Lodge Café

Always Busy at the Bramley Lodge Café
 I think Bramley Lodge Café has been perpetually busy since Gillian Kearney opened the café in 2009. It is situated just off the N25 (main Cork-Waterford-Rosslare road) at Cobh Cross. Parking has been improved here, it has long opening hours and so it is a very convenient stop. And  a highly recommended one.


My latest visit came this weekend. The welcome is informal but warm, reflecting the friendliness of the staff. By the way, informal doesn't mean inefficient service, far from it. We were immediately directed to a table and soon had the menu and the list of specials and, as it turned out, we ordered mainly from the latter.


Had seen their Cajun style Salmon with a Mango Salsa and Rustic potatoes and seasonal veg (13.95) on their Facebook page earlier and went for that as my mains. It was terrific, cooked and assembled with a light touch, and thoroughly satisfying; it looked well and tasted well.


CL too was very happy with another nicely presented special: Roast Loin of sugar baked Pork with an Apple and Raisin Chutney, served with seasonal vegetables and potato (12.95). An excellent piece of meat and enhanced no end by that beautiful chutney!

 My Halloumi affair continued with my starter, this from the regular menu: Grilled Halloumi with organic leaves, char grilled melon, rustic potatoes and honey and citrus dressing (7.95). That dressing was superb and I totally enjoyed the combination of the cheese and the melon, a combination that I haven't come across in recent weeks.


Our other starter was the soup of the day: Broccoli and Courgette (5.50). Much more than the two veg went into this very flavoursome warming bowl.


The café puts much of its success down to using “the best ingredients available from our local producers”. Their website lists Ardsallagh Cheese, Ballycotton Seafood, Riverview Eggs, and Clonakilty Black Pudding among those suppliers and I also noticed Woodside mentioned on the menu.


In addition to the café, they have a food store full of their own and other producers’ good things, a huge range of lovely stuff including cakes, take-out meals, soups and chowders and salads. And, they also do outside catering!


Bramley Lodge,

Tullagreine,

Carrigtwohill,
Co. Cork.
t: 021 4882499

  • Opening Hours

  • Monday - Thursday 8AM- 7PM Last orders 6PM.
  • Friday - Saturday 8AM-9PM Last orders 9PM.
  • Sunday 9PM - 8PM Last orders 7PM.