Holy Smoke On The Mardyke. Temple of Fire and Smoke

Holy Smoke On The Mardyke

Temple of Fire and Smoke

Wings

If you visit Holy Smoke, and you should, you’ll be visiting a kingdom of fire and smoke. And your royal guides will be John Relihan and Deccie Walsh.

John welcomed us to their tasty palace on the Mardyke last Tuesday night for a rather special evening: six courses of pit smoked BBQ paired with either Irish Craft Beer or Irish Whiskey. Caroline Hennessy, of Eight Degrees and author of Slainte, introduced the beers while Killian O’Mahony, a recently qualified cooper at Midleton Distillery, told us about the whiskey.

Did you know that Holy Smoke is housed in the original Woodford Bourne cellars (1875), that stored at one time over 50,000 gallons of choice whiskies, Cognac, rum and casks of wine, sherries and ports?

Gubbeen sausages

John told us they cook  here “with fire”, using a Japanese Robata grill and a large smoker. They use sustainable charcoal (supplied by an Oxford firm). Ribs take four hours while brisket and pork can take 14 to 16 hours. He stressed the importance of using the right charcoal and the right wood.

He has trained with some of the best, including Jamie Oliver, and in many cuisines including BBQ, Italian, Spanish, Japanese. “It’s been quite a journey,” said the man from Duagh in Co, Kerry. They have just introduced steak to the menu - “you can expect lots of different cuts and do check out our Jazz event on October 25th.” Link is here.

Six courses seems like a lot. But the Holy Smoke team judged this to perfection. It was quality all the way but the quantity was spot-on too, not too much and certainly not too little. 

Baby Ribs

After a welcome drink of Prosecco and a bowl of pickles and pork scratchings, Caroline introduced the first of the beers. “The Franciscan Well were among the first of our craft brewers and their traditional red ale, the Rebel Red, is great with pork.” And our first dish was Gubbeen Hot Links Sausages. These spicy sausages, commonly used in southern US barbecues, got the taste buds up and running.

More pork now but of a very different kind: Wet Rubbed Baby Back Ribs (marinaded overnight and smoked for four hours over oak). Caroline praised the quality of Irish Malt and said Eight Degrees were proud to use it. And certainly the Howling Gale Pale Ale had a good solid base of malt, a lovely aroma and not too hoppy and proved a good match for the ribs and the cornbread.

Pork sliders

And next came one of the highlights of the night: Pulled Pork Slider (shoulder smoked low and slow for 14 hours). Amazingly succulent and delicious and the Stonewell cider, that Caroline had been keeping in reserve, proved an ideal match. 

Head Chef Deccie Walsh managed to take a few minutes away from the kitchen and told us of his love for slow cooking and nose to tail cooking. He really enjoys this type of event. After last night, we all do! 

Local ale

Another highlight next: Pit Smoked BBQ Chicken Wings (marinaded, smoked for 4 hours and char-grilled). Accompanied by pickled celery and a blue cheese dip, this was a superb mid-menu course, fingers in action again. And the beer? Another from Eight Degrees: the Barefoot Bohemian Pilsner, a nice light beer in the traditional Czech style and excellent with the wings.

Brisket Burnt End Sliders were now arriving on the table, another highlight for me, all the more appreciated when we heard that their journey to our plates had started during the storm of the day before.

Brisket

We had a two drinks to go with this one. The first was a can of the Franciscan Well Irish Pale Ale, a favourite of mine. “Don't drink from the can,” Caroline advised. “Pour it into the glass, the better to appreciate its lovely amber colour, the citrus aromas. As you drink, you’ll note the citrus bite.”

A winner

Killian told us about the importance of the casks as he introduced the Green Spot whiskey made at Midleton from pot still whiskey aged between seven and nine years, with 25% coming from sherry casks.

Time then for dessert: Chocolate, banana and caramel brownie, with a whiskey sauce. Obviously, if you had whiskey remaining (I didn’t), you could have tried a drop with this. 

The final beer was the award-winning Amber Ella from Eight Degrees. As Caroline said, it has a lovely malty flavour to go with the brownie and the sauce. First brewed in 2014, this American style amber surprised the home brewers by taking a bronze in the World Beer Cup in the US. “It was  a big surprise,” recalled Caroline. “ It was a boost for Eight Degrees but also a boost for Irish craft.”

Killian had ended his whiskey intro with a toast to friendship and the lovely evening finished in that kind of spirit, old friends met and new friends made. Thanks for the invite and Slainte to all at Holy Smoke.

Taste Cork Week. Plus! Jazz Extension Added

Taste Cork Week. Plus!

Jazz Extension Added

The perfect cider pour by Rupert of Longueville House

Following last year’s success, Taste Cork Week returns next month. Indeed, it will run for more than a week with an extension that takes it up to the eve of the Jazz Weekend.

At the launch last week, in Nano Nagle Place, the spanking new major attraction right in the heart of the city, Ernest Cantillon of Festival Cork told us to watch out for some of the more informal events: jazz cafes, a distillery visit in a barn, and pop ups in unusual places. 

Ernest Cantillon of Festival Cork

One or more of those pop ups will be in the café in the peaceful gardens of Nano Nagle. Keep an eye on the Taste Cork website here for more details of all events.

.

Victor O'Sullivan (left) of Bluebell
and Tim Mulcahy (Chicken Inn)

Evenings with guest chefs always seem to be popular. One of the highlights from last year was in Isaac’s when Arun Kapil, founder of award-winning spice company Green Saffron, Chef Patron Canice Sharkey along with restaurant co-owners Michael and Catherine Ryan, hosted an exclusive sold-out spice pop-up at the Cork city institution in McCurtain Street.

Holy Smoke are one of the first up this year with an invite “to embark on a unique gourmet journey and experience the best of Irish BBQ cuisine, prepared with the local meat that is cooked in Holy Smoke’s signature barbecue-style, low-n-slow, for four to sixteen hours”. 

Pitmasters John Relihan and Decky Walsh will serve up an exquisite six-course meal on October 17th and will walk you through the secrets and preparation techniques behind each dish while Caroline Hennessy will masterfully guide you through the pairing of each dish, presenting and explaining the corresponding whiskey or craft beer.

Justin Green, and Bertha’s Revenge of course, were at the launch. And Justin has an event lined up at Ballyvolane House. It will kick-off at 12 noon  (October 18th) with a B&T (Bertha & Tonic) and as soon as everyone has arrived, guests will be given a tour of the house, gardens and gin distillery. 

Lunch will be served at 1pm in the dining terrace where guests can meet and chat with the makers over lunch. Stonewell Cider and Eight Degrees Brewing will also be involved and tipples produced by all three makers will be served during lunch.

So there you are, a nice trip to the countryside. As Ernest Cantillon said in his address the event is designed to bring city and county together and indeed both were officially represented on the night.

Lorna Conroy of
Kinsale Bay.

Lord Mayor Tony Fitzgerald pointed to the fact that Cork has been designated as a Healthy City and put that down largely to the good food in the area. He stressed the importance of festivals in drawing visitors and said he was very proud of what Ernest and his colleagues are doing.

Ian Doyle, Deputy County Mayor, rightly congratulated the City Council on the marvellous work that they have done (and are continuing to do) at Nano Nagle Place, “a fantastic venue”. He noted that artisan food and drink are becoming very important and praised the great dedication shown by the producers.

Ernest said there is a great relationship between businesses, such as restaurants and hotels and suppliers. “Cork is well known for the quality of its produce and it is up to us to make sure we use it.”

Shane Clarke, of Nano Nagle Place, gave us a brief rundown of the life of Nano Nagle and of the current project and said there had been some 250 years of education on the site, an element they intend to take forward. And he too mentioned their lovely cafe and is looking forward to the pop-ups during the festival. The Nano Nagle has just recently opened and is well worth a visit. Details here. 

As is usual with Taste Cork, there were quite a few producers in Nano Nagle: Cider from Stonewell and Longueville, spirits from Bertha’s Revenge, Kinsale and St Patrick’s, Kinsale Bay and the Fish Deli (great to meet up again with Monica and Peter), Bluebell Falls, Hassett’s, On the Pigs Back, and Ballymaloe Relish. And the Old Butter Roads Food Trail had a lovely tasting plate. Well done to all for turning up and adding to the occasion.

Great Irish Beer Fest. Beer, Cider, Food, Music

Great Irish Beer Hall

Beer, Cider, Food, Music

Michael Cowan of award winning Mont

Headed to the City Hall at the weekend for the Great Irish beer Festival. Some twenty brewers were listed so that meant a huge choice. While each exhibitor displayed their menu, there was no overall list, such as you’d find at a wine-tasting. 

More difficult then to find a particular pathway through that amount of beer. Who had the sours? Who had the stouts? Did they bring them? Were all the recent award winners here?

It would have been made a little easier also if there was a measure smaller than the half-pint (€2.75). On the other hand, if you knew exactly what you wanted, all you needed to do was fill your glass (€5.50) to the pint mark!

Beer Hall!

I had targeted Sullivan’s from Kilkenny for my first call. That worked out well and there’ll be a separate post tomorrow on their lovely award winning red ale.

Indeed, there were award winners all over the hall, including local brewery Rising Sons who are having a great month: “August 2017 has been an incredible month for us, winning 5 Gold Medals at The World Beer Awards 2017.”

Not too far away in this bright room, with the tables and seats, was the Mont stall and they too were celebrating a World Beer Award as their lager was named the Country Winner (Ireland) for “Czech Style Pilsner Lager”. 

Michael Cowan of Manor Brewing (Wicklow) is the public face of Mont, Ireland’s “super-premium Pilsner lager”. They use pure Wicklow Mountain spring water, the finest barley malts, Hallertau, Saaz and Cascade hops.

Michael said they are a dedicated lager brewery. “With the very soft Wicklow water we have, our super-premium lager is better than the main stream piss and we are trying to improve lager’s image with a big concentration on packaging.”

Their Bohemian style Pilsner has “an Irish accent” and an ABV of 5.1%. You can quickly taste why it is picking up awards. There is quite a backbone to it, full of flavour and hop character and a superb dry finish, great balance all through. “Moreish” as they say themselves.

Just to compare, I took a token over to Eight Degrees - they were in the darkened room - and got a glass of their Barefoot Bohemian,  “an unorthodox lager with complex biscuity malt, soft rounded bitterness and a twist of spice from the noble Saaz and Hallertau hops.”  

This crisp and lovely Pilsner doesn't quite have the heft of the Mont but, at 4% ABV, is perfect for a session. And it has retained its popularity since the summer of 2012 when the Mitchelstown brewery introduced it as a seasonal beer. 

The Cotton Ball’s Indian Summer is another beer that has surprised its creators. This hybrid, “capturing the best of ale and lager” was supposed to be a seasonal but goes on and on.

After that we welcomed the Shoot the Breeze, a 4.5% ABV California Common, just introduced by the Franciscan Well. “This light hazy amber beer has a distinct fruit background as a result of our own unique twist!” I'm a big fan of the Well's core beers and the Chieftain, Friar Weisse and Rebel Red completed their line-up on the night.

Time now for stout, after all we are in Cork. And the Cotton Ball make a terrific stout, Lynch’s, in the traditional creamy style. But there’s no shortage of substance, coffee and caramel and a dry finalé, behind the silky smoothness. A pleasure indeed to sink one of these.

Two heads are better than one, according to Jameson, talking about their Caskmates, which has emerged from a collaboration between themselves and the Franciscan Well Brewery. 

First, the Well used whiskey casks to brew two beers,  Jameson Aged Stout launched in 2013 and Jameson Pale Ale launched in 2014. The stout-seasoned casks were then returned to Midleton and this whiskey is the result. It has worked well and Jameson are now engaged in similar ventures with some US breweries.

No alteration to the usual Jameson smoothness in Caskmates. Maybe there is a hint of hops there but, back in the dark room, I wasn't paying full attention as I sipped and chatted as the music played. It is a modern easy drinking fruity whisky with a long sweet finish. Quite a lovely finalé to my excellent evening in the City Hall. For the music fans, the night was only beginning, 

* My favourite beers, from the fraction that I sampled, were: the Mont Pilsner, Lynch’s Stout, and Sullivan’s Red Ale.

See also: An Ale of Two Families. Brewery Lost in a Bet.

The White Horse Grub Club. Chance to try street food from the wide world.

The White Horse Grub Club

Chance to try street food from the wide world.

Jerk chicken

There is something about the White Horse. The buzz. People. Everywhere.

We walked in about 7.00pm on a Thursday. The restaurant was packed. The bar was full as we walked through to get to the Grub Club in a different dining room. The sign said “Sold Out”. So that bright and airy room was also full as was the lovely sheltered tiled patio area outside..

The Grub Club, an occasional feature, is just one of the many attractions of this lively spot. They have a music venue upstairs, a brew club, their own guitar (big) band and more. The Grub Club gives patrons an opportunity to try other cuisines, mainly street food style, from other cultures and Marlene had invited me along to sample the food of the West Indies.

Prawns

We were seated on the cusp of the indoors and outdoors and soon they began serving an introductory Caribbean punch to all the tables. 

Then the starter: Chargrilled Marinated Tiger Prawns skewer, mango salad, coriander, lime and chilli dressing, crispy shallots. The salad was a treat on its own not to mind the prawns and juicy cherry tomatoes on the skewer. 

And there was also a paired drink: Spicy Coriander Bloody Mary. I skipped on that one but later enjoyed a cool delicious pint of the Bohemian Barefoot Pilsner by Eight Degrees, the suggested pairing for the main course.

And what a main course, something very different indeed: Jerk Chicken, rice and peas (and a few beans too!), homemade Jamaican Coco Bread, and Jerk sauce. Another totally enjoyable dish; the chicken was perfect, the sauce mild and ever so slightly sweet, the bread a delicious bite, handy too for taking up the last of the sauce!

Dessert

We were enjoying this and the buzz around the room. And the dessert maintained the excellent standard for this twenty euro meal (drinks extra). It was an Upside down caramelised pineapple cake, homemade coconut ice-cream, crispy cinnamon tuile. That really worked well and provided a sweet end to a lovely evening, even sweeter if you sipped the Basil and Cucumber Margarita. By the way, all the suggested drinks were a fiver.

I must say that, with the large crowd in, the service was excellent. The staff pulled out all the stops to get all the dishes out as quickly as possible. The Grub Club is a great idea, a reasonably priced night out with a chance to try something that you might not normally come across. 

Next Grub Club Event
The next event is scheduled for Thursday the 24th of August at 7pm. The menu is below and it is priced at €28 this time to include specially paired wines with each course.

Starter: Blow-torched mackerel, cucumber gel, burnt lemon, preserved lemon dressing, chicken fat, crispy potato, samphire. (Allergens - Sulphites / Fish)

Main course: Lamb belly, Smoked aubergine purée, pickled blackberry, broad beans, feta in filo, lamb jus. (Allergens - Sulphites / Celery / Milk / Gluten - this dish can be made gluten free on advance request)

Dessert: Rhubarb and custard pie, our own homemade popcorn ice cream. (Gluten / Milk / Eggs - Gluten free alternative available)

Tickets available  from www.whitehorse.ie/venue and at the bar.

Peppers of Mallow. Dine at the Crossroads of Munster

Peppers of Mallow

Dine at the Crossroads of Munster

Dessert

There is a lovely restaurant, serving top notch food, in historic Mallow. Near to the beautiful Clock House, yards from the statue of Thomas Davis and just across the road from the castle, you’ll find Peppers where they serve local and seasonal and serve it well. And you may wash it down with local beers and cider.

Called in there on a recent Friday night and were warmly welcomed by Diarmuid and his team. Soon we were studying the menu and the specials board and I was sipping from a glass of Eight Degrees Sunburnt Red Ale (€4.50). Indeed, quite a few of the Mitchelstown Brewery’s beers were available while the Cotton Ball (beer) and Longueville (cider) were also represented.

Croquette

Hard enough to make your mind up here as they have a big selection of starters and mains, desserts too, on the regular menu and then add in the specials as well and you have a dilemma, a delicious one!

Soon though we were up and running. I really hit the jackpot with my starter: Croquette of confit of free range chicken, smoked ham, Jack McCarthy’s black pudding, Jerusalem artichoke cream and apricot (€7.50). What a dish, full of flavour and texture and so well cooked and presented.

CL didn't do too badly either. She had chosen one of the specials: In-house smoked salmon tartare, Castletownbere crab, dill and lemon mayonnaise and Mulcahy leaves (7.50). Another tasty winner, underlining the restaurant’s commitment to local and doing it well.

Salmon & crab

 The high standard would continue. CL continued with the specials board for her mains, indeed continued with the fish theme: Roast cod with a warm potato, chorizo, sun-dried tomato, and red onion salad and wild garlic pesto (18.00). Another super dish.

Local food, local drink

I had noted the duck from the outset. I could have it in the starters but picked this beauty: Breast of free range Carrigcleena duck, charred leek, beetroot and soy glaze, Oyster mushroom, date purée and rustic potato (23.00). Every little bit on the plate contributed; even those potatoes were something else.

We were both very happy at this point but still had the inclination for dessert and we shared one of the specials, the delightful Buttermilk and Brown Bread Parfait, rhubarb poached in Dingle Gin, and Rose Crumb (6.50).

And the service? Well that was excellent too, very friendly and helpful from start to finish. Go on. Give it a try. You'll feel right at home here.

Cod

 And, before or afterwards, take a stroll around the town, that we so often bypass, and see the sights, especially the white deer in the castle grounds and some of the lovely buildings, including the Hibernian Hotel. I know there are a few scars left from the tiger but every town in Ireland has those. Businesses that support local, such as Peppers, will help the healing. Lets support them.

Duck

See also: Mallow. Where the white deer graze

Food, Blues and Brews. The Sharp Knife Ride West Again

Food, Blues and Brews

The Sharp Knife Ride West Again

Flavour.ie is bringing back talented street food crew The Sharp Knife from Cork City for another night of amazing food in a rural West Cork pub following their hugely successful event in October 2016! 

Kate Ryan of Flavour.ie has created yet another exciting dining event to the ever curious food enthusiasts of West Cork by pairing the kings of extraordinary street food, The Sharp Knife, with Cork’s most successful craft brewery, 8 Degrees Brewing and dropping them into a sleepy West Cork village for a night that celebrates the best of West Cork produce and explores new ways with Craft Beer.

Remember last October when we took over a party barn in West Cork and turned it into a Mexican Cantina for one night only?

Well, it was epic.  And now Flavour.ie are teaming up once more with The Sharp Knife to deliver another night of knock out Street Food.  And this time, we've asked 8 Degrees Brewing to come along and join the party. Oh yes we did!

Hang out with Flavour.ie, The Sharp Knife and 8 Degrees Brewing at the beautiful Tots Pub in the village of Ballygurteen 10 minutes from West Cork’s premier foodie town of Clonakilty. We will be turning Tots into the only place to be seen for one night only.  Think you're in a country pub in West Cork? THINK AGAIN!

Flavour.ie are bringing the hottest crew of street food chefs from Cork City, an award winning craft beer brewery, mixologists and the best local DJ talent to West Cork from across the County to bring you an event that mixes up tastes of craft brewing with a multi-course menu of street food from across the globe. Excited yet?  Let me tell you more...

Each of the eight (yes, EIGHT!) courses have been specially created by The Sharp Knife.  They will be taking you on global culinary journey of street food from the comfort of your dinner table with every dish.  Many dishes will be cooked with craft beer as we demonstrate how versatile beer can be with cooking as well as sipping!  Each dish will be expertly matched by Caroline Hennessy of 8 Degrees Brewing.

Taking place on Saturday 8th April, the team will be presenting eight courses of street food, a welcome cocktail designed by The Sharp Knife, craft beers, ciders and wines matched to each course, tea & coffee to finish plus DJ. Book your ticket with or without drinks pairings and inclusive of everything on the night.  With access to a fully licenced bar, and DJ Paul Cullen spinning blues, funk, jazz and soul all night long, you’ll be in no rush to head home, so who knows when the night will end!

Kate said “Our event with The Sharp Knife in October last was absolutely brilliant.  The style of street food that The Sharp Knife create is exceptional, but the dining experience itself is really relaxed and focused on fun. To be able to welcome 8 Degrees Brewing is fantastic.  They are Cork’s most successful craft brewer and really helped to kick everything off for what is now a thriving and creative craft brewing industry across the whole of Cork.   The welcome at Tots is legendary too, so from the moment people arrive they will be made to feel right at home.  It’s not your usual dining experience, but that’s what we like to do at Flavour.ie – test the unconventional and bring something truly unique for the foodies of West Cork!”

The Menu itself is a secret and won’t be revealed until diners arrive.  Diners are asked to leave any foodie inhibitions well and truly at the door and to go with whatever is put in their way!

Places are limited so pre-booking is essential.  The event is €65 per head with matched drinks or €55 per head with soft drinks, includes a cocktail on arrival, 8 courses of delicious food with paired drinks, tea/coffee and live music by DJ Paul Cullen.

Book securely online via Flavour.ie at www.flavour.ie/popup or contact Kate on 086 205 9360.

Who are The Sharp Knife?

The Sharp Knife are a guerilla style street food chef crew from the city.  Their chieftains are Bryan Phelan formerly of Holy Smoke and now at Rachel Allen's new Cork City eatery and Mike McGrath of outstanding Japanese restaurant, Miyazaki. They bring with them a crew that love to mix it up with street food from around the world!  Everything from Middle Eastern to Louisiana Pit Smoke; South East Asian to the Californian Baja Peninsula, nothing is out of bounds.  Be prepared to tear up your taste buds.  Bringing Street Food to the Table. Stay Sharp...

Who is Caroline Hennessy and 8 Degrees Brewing?

Caroline Hennessy is an award winning food writer and journalist, and author of Sláinte: The Complete Guide to Irish Craft Beer & Cider. Caroline was Ireland's first true food blogger, starting "Bibliocook" in 2005 and hasn't looked back since. Her husband is the co-founder of 8 Degrees Brewery, Ireland's most established and successful craft brewery, and Caroline is heavily involved in the businesses PR and Marketing, cementing her passion for great Irish craft brewing as well as developing recipes for using beer in every day cooking.

Tots Pub

Tots Pub has been welcoming people from all over County Cork for decades and has been more than willing to shake up the image of the sleepy country pub for years under the playful guidance of its landlady, Carmel Dullea. Easy to get to, but smuggled away - it's the perfect place for us to pop up a restaurant. It couldn't feel more exclusive!

Press release from Flavour.ie

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Salt Wine & Food on Victoria Road. A Winning Docket!

Salt Wine & Food on Victoria Road

A Winning Docket!

On the “vee" between Monahan Road and Victoria Road, there is an undistinguished low level building, close to a tool hire operation. It once housed a bookie’s office where you could lose your money on a nag without getting a run for it. At least nowadays, you’ll get value for your hard-earned cash as the modest building (maybe it looks better by day!) is now home to Salt, a wine bar and café with quite a distinguished menu of food and drink. I certainly felt like a winner as I left after a recent visit.

Tacos

It was a cold night and we were glad of the warm welcome inside. In no time at all we were seated and going through the evening menu of tapas (they also do breakfast and lunch, and brunch at weekends). The evening's specials were pointed out to us and they all looked tempting.

And speaking of temptation, the wine list is full of it, quite a selection of new and old world bottles and bubbles too. Some excellent gins too, Bertha’s Revenge and Dingle among them, and craft beers (both local, Eight Degrees, and imported, Brewdog). We settled on a glass each of the refreshing Real Compania Verdejo Tiera De Castilla (Spain) and of the aromatic Butterfly Ridge Riesling Gewurtz (South Australia), both very enjoyable indeed.

Watch out too for their occasional music nights (Flamenco during the Jazz Fest) and Wine Tasting Events (they included Italian and New Zealand nights last autumn) and they also held a Dine in the Dark Night. So lots happening here on the Victoria Road.

Coco Catalan

We ordered three different tapas to share. Now, as in most Irish cafes and restaurants, these are the bigger tapas (known as Racions in Spain), not the small ones that you devour with a bite or two. The three dishes, all excellent, and the two glasses of wine came to a few cent over forty euro.

We found each enjoyable but my top one was the Coco Catalan: Roast butternut squash and onion, confit garlic, nuts (can vary), raisins and pecorino on a lovely flat bread. This looked great and tasted every bit as good, quite a substantial dish too, bigger than your average starter.

CL was delighted with the Crispy Fish Tacos, cod served with fresh tacos, kimchi slaw, mango salsa, guacamole. She loved the colour, the texture, the flavours. Just goes to show, we don't always agree! Though I gave the nod to the Coco Catalan, I too was very happy with my half (well, almost half) of the Tacos!

We always enjoy Spanish tarts so the Tortilla del Sol was on our order. This Spanish omelette cooked with roast potatoes, confit onions, Espelette pimentos and garlic served with avocado, was served in four large pieces, ideal for sharing as indeed were all three tapas that we had. Ideally, a group of three or four is required here and then you can taste quite a few, including specials such as the three that were on offer the other night (see pic).

Service was top notch, friendly, chatty, helpful.

Mini Burgers. Pic by Salt

Salt

Victoria Road, Cork

Phone: (021) 239 0430

email : info@saltcork.ie

website: www.saltcork.ie 

Facebook: @saltcork

Twitter @saltcork

Opening Times (seasonal)

Mon-Tue 9.00-5.00

Wed-Fri 9.00-11.00

Sat 10.00-11.00

Sun 10.00-5.00

Directions here