The Cornstore. Accomplished. Comfortable. Central. Customer Friendly. Terrific Sunday lunch!

The Cornstore. Accomplished. Comfortable. Central. Customer Friendly.

And a terrific Sunday lunch!

Cork’s Cornstore Restaurant*, housed in a striking four-bay double-height former corn market in the Coal Quay, is well known for its steaks, seafood and innovative cocktails. After last weekend’s visit, I’m inclined to add Sunday roasts to that list. We rarely go out for lunch on the Sabbath as we are spoiled at home by the resident chef.

Sunday Roast Experience

The Cornstore is a tempting alternative. We had a choice of three roasts: rib of beef (served medium), porchetta, and boneless chicken (half). The classic Sunday Roasts are served with all the trimmings, beef fat roast potatoes, Yorkshire pudding, honey roast root vegetables, creamy mash & their homemade bone marrow gravy. If you are finding it difficult to make up your mind between the different roasts, then consider the Sharing Platters of all three (minimum 2 people)

My pick was the porchetta, superbly cooked and presented, as were all the roasts, with a Yorkshire Dumpling on top. Not a big fan of the dumplings but this had been fixed to the porchetta with a traditional apple sauce, that improved even the dumpling! 

All the different vegetables were perfect, not too hard, not too soft, while that bone marrow gravy enhanced all three roasts. CL’s Boneless Half chicken, with its sausage stuffing, also got the thumbs up. 

Other Mains and Starters

Other Mains on offer included Confit Duck Leg, Pan Seared Salmon, Prime Beef Double Burger, Roast Cauliflower Steak and Aged Sirloin Steak. There was also a short list of sides.

We had started with a shared Duck Liver Parfait which came with thinly sliced crisply toasted sourdough and a delicious quince jelly. A classic combination that has stood the test of time and satisfied countless diners. Other starters that tempted us included the  gluten free Creamy Burrata (balsamic lentils & garden squash salsa) and Tuna Ceviche (roasted pimento pepper with a crisp caper dressing (also gf).

Chicken

Shared, Signature Sweet Treat

After the satisfying roasts, we decided to share dessert: the Eleven14, Table-side Tiramisu, a Cornstore signature dessert blended with Eleven14 coffee, served table-side. A full plate of the Italian dessert is brought to your table and your server lifts a slice onto your plate. Just a little fun and the Tiramisu is a very good one, one of better ones around.

Tiramisu

The Cornstore is one of the most comfortable dining venues in the city and a great spot to bring a group. Service is always a strong point here and Sunday was no exception with every single person that we met  was efficient and pleasant, quite happy to help and explain and, of course, smile!

Hours:

Monday: Closed

Tuesday-Thursday: 5pm-9pm

Friday: 12pm-9.45pm

Saturday: 12pm-9.45pm

Sunday: 12pm-8.30pm

Email:

cork@cornstore.com

Tel: 021 427 4777

Menus: Click here to see all the menus.

* It was originally built in the 1740’s and “renovated/reconstructed” about a hundred years later. It has been serving the people of Cork and many of our visitors, since 2007, and Executive Head Chef Mike Kelly has been at the helm since those first days.

Cornstore exterior. File Pic.

A Covid Confused Year Yet Chefs Come Up With Amazing Dishes

 A Covid Confused Year Yett Chefs Come Up With Amazing Dishes 

Fish:

Turbot at Bunnyconnellan's Coastal Restaurant, Myrtleville, Cork

Tuna and Prawns at Oliver Plunkett Bar, Cork City

  John Dory at Liss Ard 

Halibut at Doolin Inn 

Kelly's Oysters at Monks Ballyvaughan

Greene's. Monkfish Carpaccio, with fennel textures, orange and seaweed.

Fish Pie on Scallop Shell at Tom Crean's Basecamp, Kenmare, Co. Kerry

Glenbeigh Hotel Seafood Mariniere (salmon, prawns, mussels, white fish)

Mackerel at Greene's

Oysters at Poachers Inn Bandon

Nash19: Hedderman smoked fish plate 

Tandoori Monkfish Carpaccio with a lightly smoked mussel
 and lentil salsa, and pickled samphire at Cornstore

Poultry

Greenes: Chicken breast, carrot purée, pancetta, kale and even with Christmassy bits such as cranberry and Mulled wine jus

Nash19 Chicken Crispy Chicken Confit of Leg with Korean Dressing and Charred Corn 

Cliff House Bar Lunch:
Confit Duck Leg, roast cabbage, celeriac, gratin potato, port sauce

Meat

Jacques: Rump of Lamb, Greek style with Feta

Ferrit & Lee: slow cooked Jameson Featherblade of Beef

Elbow Lane: Blasket Islands Lamb Chops with Feta

Dessert/Pastry/Cake

Passionfruit and White Chocolate Mousse at Holly's Kilkee

Crême Brulée with raspberry at Oliver Plunkett Bar, Cork City

Raspberry at Greene's

Sandwich

Croque Madam on Arbutus Toasted Brioche, with On The Pigs Back Free-Range Glazed Ham, Emmental Cheese and Mornay topped with a Fried Free-Range Egg

The Muffuletta at Ron D's Food Truck Ballydehob 

Breakfast Waffles

Hazelwood Lodge, Ballyvaughan

Terrific Festive Atmosphere At The Cornstore. Food's Pretty Good Too!

Terrific Festive Atmosphere At The Cornstore. Food's Pretty Good Too!

Enjoyed my return to the Cornstore on Cork’s Coal Quay the other day. The place was as full as could be under the current regulations and the well-decorated and comfortable venue was all abuzz.

Those regulations included checking our covid certs and that was done at the reception desk, efficiently and quickly, and soon we were seated upstairs. We were in for the Christmas Set Menu. At €55.00 a head, you’d expect a wide choice for the three courses and that was certainly the case. If you want more of a choice, or perhaps you want just two courses, then check out the A La Carte.

As it happened, I had my eye on a Pork Belly mains as I had seen it listed on their website. But  it didn’t show on our printed menu. No bother was the reply from our helpful server. “I’ll arrange  that for you.” And he did, just like that.

And I went on to enjoy it very much indeed: Twelve hour slow roasted pork belly with Gratin potatoes, apple purée, red cabbage, crisp kale and cider jus. Quite a construction on the plate, the pork and Gratin neatly stacked, both sitting on a base of sweet red cabbage and in a wee “pond” of delicious jus. No shortage of that crispy kale scattered around and a generous dollop of apple sauce on top.

Glad I asked about it. Just a tip. Quite a few restaurants are under pressure and their websites, even Facebook pages, may not be updated as frequently as in the past. So if you are unsure about opening times or what menus are available at certain periods, then do make you reservation by phone and ask your question then to avoid any possible disappointment later on.

Anyway, back to the meal. Our other main course was the Confit Duck Leg, with sautéed baby potatoes, chorizo, Pak Choi, red onion marmalade and hoisin sauce. Another packed plateful. And another tip. Most of you will be familiar with the Hoisin which is a sweet, spicy dark red sauce made from soya beans, vinegar, sugar, garlic, and various spices, widely used in southern Chinese cooking. Might be no harm to ask for it on the side, just in case you don’t fancy the variation.

I had started with the Tandoori Monkfish Carpaccio that came with a lightly smoked mussel and lentil salsa, and pickled samphire. A superb combination of taste and texture. The lightly spiced monkfish was a delight, the plump mussels half-hidden in their shells, the vegetable crunch of the samphire. There was nothing at all redundant on the plate that went back with barely a trace of the colour! A dish I haven’t come across before and one I’d have no hesitation in trying again.

CL’s starter came crowned with a hefty piece of goats cheese. The Goats Cheese Crostini looked like a massive starter and the cheese came atop red peppers, fig jam, sundried tomato pesto, rocket and balsamic reduction but, massive or no, that plate was enthusiastically emptied, quite a recommendation!

They don’t note who produced the cheese but they do say: “We are committed to using all local produce, our chefs cook from the heart with a blend of the freshest ingredients as well as free range and organic produce that is in season. We have our own garden in Ballingarry Co. Limerick which provides us with garden to fork produce all year round.”

I was always going to have the Sticky Toffee Christmas Pudding and it hit the spot. Sweet, of course, yet lighter than anticipated. Our other dessert, the Hot Toddy Crème Brûlée, got the better of us and was not quite polished off, close though. Nothing wrong with it at all, very tasty, just a little too much after being so well fed through the other two courses.

* The Cornstore, who also have a restaurant in Limerick, have no shortage of drinks and are well known for their cocktails, it has quite a wine list and the best of spirits. With a full bar, you have quite a choice of beers as well though, disappointingly, the only stout on offer, according to our server, is Guinness.

BALLYMALOE FOODS COLLABORATE WITH MÓR IRISH GIN ON LIMITED EDITION CHRISTMAS SAUCE

 PRESS RELEASE

BALLYMALOE FOODS COLLABORATE WITH MÓR IRISH GIN ON LIMITED EDITION CHRISTMAS SAUCE

Ballymaloe Foods has partnered with Mór Irish Gin to create a limited edition Cranberry sauce. It is the latest in a series of collaborations between the Cork based company and Irish producers and restaurants. 

Ballymaloe Cranberry and Mór Wild Berry Gin Sauce will be stocked in hundreds of supermarkets around the country including Tesco, Dunnes and SuperValu.

Maxine Hyde, General Manager of Ballymaloe Foods says, “We love collaborating with different Irish producers and we felt there was a good synergy with Mór Irish Gin.  They were very keen to do a collaboration with an established Irish food brand and when we tested their Wild Berry Gin with our cranberry sauce the flavour was great.  We always aim to bring something new to our consumers at Christmas and feel that limited edition sauces work well and were delighted to be able to work with Mór on this.” 

The Cornstore Restaurant in Cork has created a special cocktail using Ballymaloe Cranberry and Mór Wild Berry Gin Sauce. The gin-based cocktail is called ‘Naughty & Spice’ and includes rosemary, nutmeg, lemon juice and Cointreau.

During 2021, Ballymaloe Foods worked with Esquires Coffee, CoqBull restaurants in Cork and Limerick, Cornstore Restaurant and Toasted.  It began working with two Northern Ireland based businesses, collaborating with Toast Office in Belfast as well as Blend and Batch in Banbridge.

Ballymaloe Foods has also teamed up with meal delivery service Drop Chef. Ballymaloe Fiery Relish is now included in the pre-portioned ingredients for several recipes like Steak Tacos and Shakshuka.

Dining "Now" Guide. This Week's Choices In Cork

 Dining Now Guide. This Week's Choices In Cork

(Contact me before 1.00pm Wed with a sentence or two, a pic and a link to menu)

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An amazing wine-maker in the shadow of the Dolomites!

 Contact:  info@latitude51.ie

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Glass Curtain menu below
contact: 
http://Theglasscurtain.ie/

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Tapas for Two

Menu here

Greene's marvellous Click and Collect continues as usual.

Get all the details here

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O'Mahony's Watergrasshill are travelling to India for this Weekend's 'Saturday night takeout' - menu goes live tomorrow. Also our farmshop O'Mahony's stores reopens Thursday morning. We can't wait to serve great coffee, soup n sambo combo's and yummy sweet things to you.

Order at 086 831 6879

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Liberty Grill

Liberty Grill are holding the final trials of our Brunch to Go over the next 3 day up to 2pm

Join the virtual queue for our Brunch menu of the freshest ingredients, locally-sourced with seasonal highlights

Our New England influenced all-day brunch menu features classics like Eggs Benedict and French Toast and from 12 midday we will add a selection of our fine burgers.

How to join the queue

- Via the @WalkUpLdn APP

- Phone us on 0214271049

- Call inside the restaurant

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Cornstore Mother's Day

MOTHERS DAY

ROAST BOX with DESSERTS

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(Includes 3 Meats & feeds 4)

• Rib of Beef

• Pork Porchetta

• Rolled breast of Turkey.

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Al meats are roasted to finish off at home, simply carve and serve with our “finish off at home” trimmings - Cornstore creamy mash, duck fat roast potatoes, bread stuffing filled yorkshire puddings, seasonal roast veg, buttered cabbage & pan jus roast gravy.

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DESSERTS: 3 Desserts to choose from...

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All this for €55 and You will be able to PREORDER these boxes and choose your collection time on Friday 12th, Saturday 13th and Sunday 14th but don’t delay because when they’re gone, they’re gone!!.

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CORK www.cornstorecork.ie for CLICK & COLLECT

or

CALL & COLLECT 021-4274777 opening times Thursday 4-8pm, Friday 2-8pm, Saturday 11-8pm and Sunday 1-7pm.

Or

ORDER at the DOOR

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CELEBRATE
MOTHER’S DAY &
ST. PATRICK’S WEEK
with HEAT AT HOME from MARKET LANE

Comes with FREE ‘Always Cork’ tote bag (while stocks last).

Children's Menu also. Contact here

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This is a trial run!! (For future inclusions, please contact me before 1.00pm Wed with a sentence or two, a pic and a link to menu)