Goldie Weekend with Bosca na Farraige

Goldie Weekend with Bosca na Farraige

Delicious Catch From Cork’s Fish Restaurant 

Top right: Brandade, crackers, pickles.

Bottom Right: mussels

Bottom Left: Mullet

Top left: Crisps, cream.

We’ve been doing really well with our Click & Collect or At Home meals over the past few lockdown months with local city restaurants serving up innovative and often top quality meals and in such huge variety. 

We were lucky to get another beauty last weekend, from the folks at Goldie who have been making quite a reputation for themselves as the little restaurant in the heart of Cork City serving fantastic fish with a whole catch approach, an approach that has already earned them a Michelin Bib Gourmand.

Co-owners of Goldie, Aishling Moore (Head Chef)  and Stephen Kehoe, care about what they do and it shows, not just on their fantastic plates. The containers and packaging from last week’s Click & Collect were all compostable.

Quite a few containers here as you can see from the picture. So where would we start? We decided to follow the line of the menu and begin with containers 1,2, and 3 which respectively contained Salt Fish Brandade, seaweed crackers and Goldie House pickles. We were on a winner immediately. Their brandade (an emulsion of sea fish, potato and olive oil )was smooth and quietly though insistently flavoursome. The crackers too were tasty, and practical as a tool for scooping up the brandade, while the pickles added a tart contrast. 

By the way, they even supplied their recipe for Goldie House pickles at the back of the instructions. And, just to mention, there is no cooking, virtually no preparation at all involved here. You just can’t go wrong,. Even I can’t go wrong!

After a few sips of the Izadi Rioja Blanco (DOC) 2019, we moved on to the second stage: Prawn Cocktail Crisps with cultured cream. Those crisps were delightful - I reckon they could sell them in bags - and the cultured cream added a nice little tang! Those crisps “are one of our favourite snacks to serve at the restaurant. We use all the shells and heads of langoustines to make a flavourful seasoning..”

More Rioja Blanco as we progressed to Box No 6: The Roaring Water Bay Mussels, with Fish Shop XO Sauce. These are cooked and picked West Cork mussels dressed in the sauce, a deep and spicy Southern Chinese style sauce. Well, put them together and we had quite the treat and here we began to tuck into the Buckwheat & Sea Salt Pretzel Buns, just the job to mop up the remaining sauce from the plate. 

There was a suggestion on the leaflet that these mussels could be gently warmed in a pot and served with some egg fried rice for lunch, a good suggestion I’m sure, but they never got that far, all polished off on the night.

Could Aishling beat that delicious dish? Beat is hardly the word I suppose but she and her team certainly came up with an other delightful fish course: Confit of Vindaloo Red Mullet with Kachumber salad (her take on an Indian salad usually of chopped tomatoes, cucumbers, onions, etc). Quite a substantial dish, again full of flavour, beautiful fleshy fish and hints of spice. This little place is doing so much for fish in Ireland and I’m sure there’s more to come from the brains trust here!

Do Goldie do dessert? Of course they do, more often than not with a touch of the sea. And our delight with the coffee was a couple each of their Wisdom Ale & Achill Island Sea Salt Fudge. The ale comes from across the street, from the Elbow Lane micro-brewery (part of the Market Lane group, just like Goldie). 

They keep it local here, support local, including  the day-boat fishermen. Goldie is a shining example of sustainability and ethical sourcing demonstrating time and again, in-house and via takeout, that they have the skill and commitment to bring a whole new level to the consumption of fish in Ireland.

And, by the way, that multi-pot dinner cost us just 30 euro, not each but for the two of us! Great food, great value. Check out the box for the coming weekend!

The Menu

– Salt fish brandade, seaweed crackers, Goldie house pickles.

– Prawn Cocktail crisps, cultured cream.

– Roaring Water Bay Mussels, Fish Shop XO sauce.

– Buckwheat & Sea Salt pretzels.

- Confit of Vindaloo Red Mullet, Kachumber salad

– Wisdom Ale & Achill Island sea salt fudge.

All items are cold and ready to eat, best on the day but can be enjoyed throughout the weekend as part of lunch, dinner and everywhere in between. Perfect for two people sharing.

MICHELIN STAR SHINES ON CORK. Congrats to Dede, Goldie, and native son Ross Lewis

MICHELIN STAR SHINES ON CORK

Congrats to Dede, Goldie, and native son Ross Lewis 

Goldie

 

- Baltimore restaurant Dede features amongst 18 Irish Michelin Star restaurants

- Cork City has one new Michelin Bib Gourmand restaurant

 

Dede at the Customs House in Baltimore, Co. Cork has been awarded a Michelin Star in the 2021 Michelin Guide Great Britain & Ireland just published.

 

The popular West Cork establishment is the only newcomer to join what is now an 18-strong list of Michelin Star restaurants in the Republic of Ireland.

 

No stranger to the Michelin Star, head chef Ahmet Dede was awarded One Michelin Star in the 2019 edition of the Guide when at the Mews restaurant, Baltimore, an accolade he retained in 2020.

 

Other Cork restaurants to retain their star status in the 2021 Michelin Guide Great Britain & Ireland are Bastion in Kinsale and Chestnut in nearby Ballydehob and Cork City centre Japanese restaurant Ichigo Ichie.

 

Baltimore. You'll find Dede about 100m from the marina.

Other restaurants that hold their Michelin Star from previous years are the Two Star Restaurants Patrick Guilbaud and The Greenhouse in Dublin City along with Aimsir in Celbridge. One Star Dublin establishments are Chapter One, Variety Jones and L’Ecrivain in Dublin City and Liath in Blackrock village. Elsewhere, other one-star restaurants are Aniar and Loam (Galway City); Campagne and Lady Helen at Mount Juliet Hotel (Kilkenny); Wild Honey Inn, Lisdoonvarna (Clare); House Restaurant at Cliff House Hotel, Ardmore (Waterford); and The Oak Room at Adare Manor in County Limerick.

 

In Northern Ireland, three Belfast restaurants – Eipic (Howard Street), Ox (Oxford Street) and The Muddlers Club (Cathedral Quarter) – have also retained their Michelin Star status.

 

Cork City – one new Bib Gourmand award

Four restaurants join the list of 18 Bib Gourmand recipients in the Republic of Ireland whose names feature in the 2021 Michelin Guide Great Britain & Ireland.

 

Michelin Bib Gourmand awards recognise those establishments offering good food at affordable prices.

 

The four newcomers are: Goldie in Cork City; Spitalfields in The Coombe, Dublin City; Volpe Nera in Blackrock, Co. Dublin and Table Forty One in Gorey.

 

Others, all of which retain Bib Gourmand status from earlier years, are 1826 Adare (Adare); Aldridge Lodge (Duncannon); Chart House and Land to Sea (both Dingle); The Courthouse (Carrickmacross); Kai and Tartare Café & Wine Bar (both Galway City); Morrissey’s (Doonbeg); Sha-Roe Bistro (Clonegall); Thyme (Athlone) and in Dublin City, Uno Mas (Aungier Street); Pichet (Trinity Street); Pigeon House (Clontarf) and Richmond (Portobello).

  

In Northern Ireland, five establishments retaining their awards from last year are Balloo House in Killinchy, Newtownards; Noble (Holywood); Wine & Brine (Moira) and Belfast’s Deanes at Queen’s and Home in Wellington Place.

 

Three new Michelin Green Star restaurants committed to sustainable gastronomy

This year’s Guide sees the introduction of the new Michelin ‘Green Star’ distinction – highlighting restaurants that are leaders in sustainability practices.

 

Ireland’s three Michelin Green Star recipients are Kai and Loam Restaurant (both Galway City) and Inis Meáin Restaurant & Suites on the Aran Island of Inishmaan in Co. Galway.

Kinsale demo by Ross Lewis and David Rice (right)

 

Two special awards – highlighting the talent of the restaurant industry

Ross Lewis of Chapter One in Dublin was honoured with the Michelin Chef Mentor award 2021, whilst Noble Restaurant in Holywood won the Michelin Service and Welcome Award 2021.

 

Speaking at its launch, Gwendal Poullennec, International Director of the Michelin Guides, said: “This has been a hugely challenging period for the hospitality industry and our thoughts remain with all those who have suffered from the pandemic and by the restrictions that have been put in place.

 

“We were heartened by the number of chefs who called us during the year to ensure we were still going ahead with the Guide and our yearly awards. The Michelin Guide is about promoting the hospitality industry as a whole and we want to shine a light on the hard work, tenacity and commitment of chefs and restaurant teams,” he added.

 

Published now in a digital format only, by tyre manufacturer Michelin, the Michelin Guide Great Britain & Ireland 2021 is available at https://guide.michelin.com/ie/en

and via the iOS app: https://apps.apple.com/gb/app/michelin-guide-worldwide/id1541129177

 

Goldie Shines And Is Awarded Michelin Bib.

 Goldie Shines And Is Awarded Michelin Bib

Aishling and Stephen

Goldie fish restaurant in Cork's city centre has netted one of only four new Bib Gourmand accolades to be awarded to restaurants in Ireland at this year's Michelin Awards 2021. It is also the only restaurant in the Munster region to be recognised with a 'Bib' for its fantastic food at this year's event.


As well as the quality of food at Goldie, the judges commented that they have included this "lively, on-trend seafood bistro" in this year's Michelin Guide because of it's " tight-knit team and friendly service in a relaxed and informal setting."


They added that "the daily menu offers well-priced, modern dishes which use a gill-to-fin approach, making use of the whole catch from the smaller day boats that supply the restaurant."

Head Chef and co-owner of Goldie, Aishling Moore, says that she and her partner, Stephen Kehoe, are "absolutely shocked, delighted and incredibly proud of our little restaurant. It is totally a team effort at Goldie" she continues "and our team is the best."

Diners at the restaurant can expect delicious dishes such as 'buttermilk fried pollock with lime aioli' and 'pan-fried monkfish with langoustine ghee butter dhal, lime pickle and carrot. Puddings include 'spiced port pannacotta, clementine curd and ginger crumb' and 'Wisdom treacle tart, brandy ice-cream and ale caramel'; the latter referencing some of the award-winning beers brewed by its sister restaurant, Elbow Lane Brewery & Smokehouse, which are also served at Goldie.

Asked how she would like to celebrate the win, Moore says "ideally it would be with a full restaurant, which is impossible at the moment, but we are looking forward to being in a position to do so in the near future."

Goldie first opened for business in September 2019 to much critical acclaim and Moore was awarded ‘Best Chef of the Year 2020 Award' by the Bridgestone Guide. The restaurant has also established itself as a shining example of sustainability and ethical sourcing.

Keep Going Cork. Competition! CLOSED!!!!

Keep Going Cork 

Competition! CLOSED!!!!

Correct Answer: Goldie's

And the winner is: 

crazy_chemist_coffee via Instagram

Back in the early stages of Covid, back when we thought it would last a couple of months rather than a couple of years, the Market Lane group commissioned the Keep Going Cork logo. They displayed it on the windows of their restaurants around the city and it became very popular and the group allowed other businesses use it as well.

Covid hasn't gone away and neither has Market Lane. Conrad Howard has just been in touch: "We are going to sell tote bags in January and February with the #keepgoingcork message on them. €6 per pop from the front door with all profits going to SVP." A lovely thought from Conrad and his team, all for a great cause.

He has sent on a couple of the bags and you can win them through this competition (Closing Date 9.00am 12th Jan 2021 and open to Republic of Ireland addresses only ). Just answer the following question:

Q. Name the Market Lane group restaurant that specialises in fish.

Send you answer, name and contact details, to cork.billy@gmail.com 

Goldie Bouncing Back In A Rocky Old Year. New Fish Shop And More!

Goldie Bouncing Back In A Rocky Old Year.

New Fish Shop And More!

The Goldie voyage started so well last September. Praise poured in from customers and critics alike as the Cork city centre fish restaurant cast off. Along with a high tide of critical acclaim came the "Best Chef of the Year 2020" award for Aisling Moore. Then came the Covid storm. 

Now, two lockdowns later, Aisling is fed up of Covid 19 but told me last week she'll never be fed up of fish. The restaurant, a shining example of sustainability and ethical sourcing, may not be able to offer you table service these days but Aisling and fellow proprietor Stephen Moore are hooking customers with their new fish shop, along with some of their signature dishes (pre-prepared to cook at home) and you can also get some hot stuff. Indeed, as I write, I note their tasty Bhan Mi Sando is sold out but don't worry, they'll have more in a couple of hours. Bouncing back for sure!

Ready to cook

The fish shop will be open only when the day-boats from East Cork sail (usually Wednesday – Saturday) so fish lovers can join the restaurant’s mailing list to get alerts about when the shop will be open and what will be on offer. This new venture will directly support the fishermen who have supplied them from the beginning.  

See www.goldie.ie.

As with the restaurant, Goldie Fish Shop will also take a ‘whole catch’ approach.  This means that it will take whatever is caught on the day, regardless of the quantity and species, ensuring a daily changing menu featuring the freshest produce available and a guaranteed livelihood for the fisherman.  The restaurant is committed to ordering in the same quantities as before lockdown. You won't see a menu for the take-out option as it depends on what the boats bring in but do sign up for their newsletter and that will keep you in the know.

In addition to pin-boned fish, portioned with the utmost care, some of the restaurant’s signature dishes will also be pre-prepared to cook at home.  These include ‘tarragon, chervil and parmesan crumbed pollock’, ‘tandoori spiced monkfish’, ‘squid ragu’ ( just reheat and add to spaghetti), it's signature salt fish brandade with seaweed crackers, fresh boxes of Panko fish fingers for kids and lots of the restaurant’s favourite sauces, which work so well with fish.  The variety will grow as the restaurant adapts. 

Back when I was a young teenager, I used to catch pollack (with the aid of my cousins and some eel as bait) on the north coast of Mayo and many a delicious meal we had late at night cooked over an open turf fire.

Ready to eat!

Delighted then to get two portions of perfectly prepared pollack when we called to Goldie last week. Two small cartons of Tarragon and Parmesan Crust delivered a magnificent crown to the superb fish, white and moist. And another bonus was the Café de Paris Butter. Spoiled! 

And if its fresh fish you're looking for, study the up-to-date info on the window. On the day we called, Monkfish, Langoustines, Crab Claws, Cod, Hake, Brill, Dover Sole, Ling, Pollack, and John Dory were all available. The Ban Mi Sando was available from the hot counter with an option of Sea Salt Shoestring Chips.

Ban Mi. Note the fish boxes

Moore and Keogh see the shop as a natural progression for the restaurant, (known for its gill to tail cooking), particularly in the current environment.  “We have used the time in lockdown to really learn about drying, salting, pickling and storing every part of the fish, as well as how best to use the seaweed and sea vegetables readily available on our coastline” says Moore.  

“We feel that this knowledge will bring something totally new to Goldie going forward and means that we will be in complete control of our output.  We look forward to the fish shop becoming a permanent feature of our business.” And I look forward to calling there more often in the future.

Keep Going Cork. Just like Goldie.

Time to go fishing folks! Head to Goldie

Time to go fishing folks! Head to Goldie

Monkfish

The much loved salmon, popularly known as Goldie, swims forever on top of the tower of St Anne’s in Shandon, in one of the most elevated positions in Cork City. The fish and ale restaurant named Goldie, in the flat of the city, is already in an elevated position when its comes to matters fish on the plate. Our first meal there a few months back was impressive, this latest even more so.They appear to be getting into their stride. Who knows what heights this creative kitchen will hit in the seasons ahead.

Aishling

Lots of hard work here too. After all, they get the whole fish in here every morning. But Head Chef Aishling Moore is relishing it, the head to tail ethos, the challenge that each delivery poses, plus the freedom to create that it also makes possible. “I’m living the dream,” she said on our latest call.

Cork's Goldie Fish (Shandon) and Goldie Angel (Saint Fin Barre's)

The Goldie Menu has three main sections: Snacks, Small Plates, and Mains. You also have sides and desserts of course. And then there’s the beers, all from their own brewery across the road in Elbow Lane, ales formulated by brewer Russell to “specifically suit the foods that we offer”, three on draught, two in bottle. They do have a matching wine list of course and, on the night, had some interesting special offers on.

Snacks

You can expect to see quite a range of fish on the menu. On our visit last week, squid, prawn, ling, oyster, mussel, salt fish brandade, plaice, ray, and monkfish were all in the mix to some degree or other. No meat here but vegetarians are catered for at all stages including a mains of Piccalilli Panisse, Coolea Cheese sauce, and kale.

We started with beers (Elbow Lager and Jawbone Ale - all their beers are named after Cork lanes) and a couple of snacks. The Chickpea Wafer, fennel and Coolea Cheese, was a delicious wee bite but my favourite was the Salted Ling fish finger, with gherkin ketchup.

Oysters

CL continued on the vegetarian path with a small plate of Beetroot, gherkin ketchup, yogurt and horseradish. Absolutely superb, so good I persuaded her to share. She did well too though as she was full of praise for my Tempura of Oysterhaven Oysters, with ponzu sauce. 

That sauce was magic and indeed I thought the combination well capable of converting oyster haters and when I mentioned that to our server, she said she’d seen it happen here. So if you are a bit doubtful about oysters and you find yourself in Goldie, do go for it. Other small plates on the night included Steamed mussels, creamed watercress and cider and also Salt Fish Brandade, seaweed cracker, pickles.

Beetroot

Now, for the main event. We were both tempted by the Whole Roast Plaice, bok choi, café de Paris but that will have to wait for another night! Instead we went for the Ray and Monkfish dishes and a delicious side (shared) of Sea Salt shoestring chips.

Sauces and relishes here are key - like the ponzu earlier. Now it was turn of a well-judged red wine sauce to work its magic with the Pan Fried Ray and the parsnip. And superlatives too for the oyster velouté  and fennel that enhanced the Pan Fried Monkfish. Umami on the double.

Ray

And those thin little chips were also top notch. Other tempting sides available included Chinese cabbage squid, peanut and tahini dressing and also Roast cauliflower and hazelnut brown butter.

Just a short dessert list. We had tried, and enjoyed, the Killahora Orchard apple port Panna cotta on the previous visit and this time picked the equally enjoyable Blood orange posset, brown butter Madeleine, white chocolate and tarragon ganache. Quite a delightful plateful that we shared.

Then time to say goodbye to the very friendly and efficient crew here. But we did have a peek at the upstairs room that has just been opened for service. Downstairs, it is very bright and modern. Upstairs, there is more by way of decor, lots of foliage. Will definitely take the pressure off downstairs at weekends and would also be a lovely room for a midweek party (up to 15 people or thereabouts). 

Party or no party, go fishing folks! Head to Goldie.

Goldie 

128 Oliver Plunkett Street (opposite Market Lane)

Cork

Open 5pm, Tue - Sat.

info@goldie.ie

+353 21 239 8720

That was the year that was! Rewind 2019

That was the year that was!

Rewind 2019

When you go over the hill, you go faster. And certainly this year, 2019, went faster!

Cask "toasting". Wine, Whiskey and Beer evening  at the Franciscan Well

It was a good one though, some terrific visits to producers of all kinds, delicious meals, excellent stays at everything from B&Bs to five star hotels and friendly festivals as well.

And great to be able to confirm that friendliness is still a huge and engaging factor in the Irish hospitality sector. There were warm welcomes, above and beyond, in many places and our front of house laurels go to:

Luca in Ali’s Kitchen, Cork; 

Julie in Finns’ Table, Kinsale;

and to the entire team at Wicklow Heather in Laragh. 

With Mary T (right) at Castle Grove

On the Gastro Pub scene, you’ll find it hard to beat the Victor led front of house at O’Mahony’s of Watergrasshill. And in accommodation, the nod goes to Mary T and the Sweeney family at Castle Grove House in Donegal. Always a terrific welcome too at both the Trident in Kinsale and the Celtic Ross in Rosscarbery. Top guesthouses: Perryville (Kinsale) and Sheedy’s (Doolin).

Breakfast is a key part of accommodation of course and we came across some gems this year. Aldridge Lodge  in Wexford is absolutely outstanding while Sheedy’s of Doolin is another excellent place. I don't do breakfasts in restaurants often but ORSO in Cork gets an honourable mention! The most impressive breakfast room we came across is the beautiful conservatory in the Quay House  in Clifden and the breakfast is good too as it is in Kinsale’s Perryville.

Fish breakfast at Aldridge Lodge

O’Mahony’s of Watergrasshill is an outstanding venue for pub grub while Gallagher’s in MacCurtain Street Cork impressed on a pre-theatre visit.

Goldie

The fish offering is also improving all the time and we came across two quite innovative places this year: Fisk in Downings in Donegal and Goldie in Cork City. Kudos too to the Wild Strands Café (Malin, Donegal) for their use of seaweed and fish. Superb fish dinner as always in the Bayview Ballycotton, the village is also well served in that regard by Pier 26, and there was an excellent fish lunch at the Mountain House in Ardfield, West Cork. In Cork City and in a few Kerry towns, you'll find, as we did, the ever-reliable Quinlan's.

Great variety in the restaurant scene nowadays, including the famed vegetarian (and wine!) offering at Cafe Paradiso, also on Leeside. Crab claws were superb at Pier 26 (Ballycotton) and Naughton's (Kilkee) while the best steak was served at Liberty Grill (Cork). Hard to beat Nash 19 Cork for pork and the Market Lane group for lamb (especially when the Blasket Lamb is available). When it comes to variety on the menu, Cork’s Dockland is the place to be.

Liberty Grill steak

Enjoyed the Palestinian fare at Izz in Cork though the ethnic highlight was the Pickle Pop-up with Sunil Ghai  in Sage Midleton. Another good one was Richy's Curry Series with his excellent Indian chef Meeran Gani.

Pearse Lyons Distillery

Lunch is an important time if you're on the road. The Woollen Mills Café in Foxford , St Francis Provisions (Kinsale), TIA in Louisburgh are all worth noting - great salads and more. In Cork city, put the Farmgate (celebrating 25 years) and Crawford Gallery Cafe on your list, not forgetting Vikki's in Sunday's Well, O'Callaghan's (Mitchelstown) and Seasalt in Cobh. Something more substantial? Then put Tramore’s Copper Hen in your diary. And go for the lunch tasting menu at Greene’s Cork if you are looking for something really special. Off for an afternoon? Why not the extra special Afternoon Tea in the River Lee Hotel?

Ichigo Ichie. "Every moment we change"

We enjoyed a few special dinners. The Sake dinner at Ichigo Ichie was outstanding. Great company, wine and food at the Rizzardi Wine dinner in Courtmacsherry’s Lifeboat Inn. And fantastic wine and fish at a FEAST event in the Bayview. And another excellent night was the Barnabrow Gourmet Evening with ENO Wines.

Paradiso Cork

Indeed, FEAST was our top festival this year. It has made huge strides in recent years. The Pickle Pop-up here was a good one and another very enjoyable meal was the Picado Mexican Pop-up during the West Waterford Festival. 

Quay House, Clifden

Oh, I nearly forgot dessert. Indeed, I’ve been known to skip it sometimes. But two that I remember with pleasure are the Mocha Choca Yumma at the Ballymaloe Cookery School Garden Café Truck and the Apple and Berry Crumble at the Copper Hen (Tramore).

Dessert at Ballymaloe CS truck

Both Eight Degrees and Kinnegar breweries, two of the best around, took time out to show us their breweries. Another very enjoyable event was the Wine, Whiskey and Beer evening  at the Franciscan Well. Other producers visited included Clonakilty Black Pudding, Seymour Biscuits (Bandon), St Tola Cheese (Clare), Hegarty's Cheese (Whitechurch).

On the wine side, there was a very impressive Spit 2019 day in the River Lee. Best wine bar we visited was the Gallery in Westport. More and more non-alcoholic drinks, good ones, are coming on the market and our favourite this year is the Highbank Orchards Organic Drivers Cider.

A couple of excellent distillery visits too including to Clonakilty and Powerscourt (both new). Perhaps the most memorable was the lovely Pearse Lyons distillery  in Dublin’s Liberties, big thanks there to our guides Bernard and James.

Speaking of guides, we had the lovely Karen Coakley include us on her excellent Kenmare Food Tour, lots of good food and variety in this small Kerry town. Kenmare is excellent but our top town of 2019 for good drink, excellent food and off-the-scale craic is Clonakilty. My highlight in Clon is the annual Street Carnival. In the city, we enjoyed the Long Table Walk in June and the Gourmet Trail (part of the Oyster Fest) in September. And in mid-summer, we thoroughly enjoyed a West Cork Farm Tour where another three top class guides - the O'Donovan family - showed us around..

Downings

Can’t go without mentioning pizza. I know there are many good ones around nowadays but my nod goes to newcomer Curley Stu  (check his Facebook here for venues) and the well established Pompeii (regulars at the Franciscan Well and in Waterville for the summer).

Lunch at Greene's

Great to see so many places now putting the emphasis on local and Blarney’s Square Table, champions of local, have been doing exactly that since they started. The Europe has, we think, the best five star hotel lounge/bar while Powerscourt has the best pub. 

For comfort and ticking all the other restaurant boxes as well, it has to be the Cornstore in Cork. Always a good atmosphere here. This year though the best buzz we came across was at Tapas de Lola (Dublin) and The Bullman (Kinsale).

Always get around to the farmers markets and it usually pays off! And it paid off on the double when we called to Killavullen before Christmas as it was here that we found the best ever Mince Pies (Noirin) and the best ever Sausage Rolls (Ciaran).

Bray Head walk

Some Random Bits

Top walks for auld fellas: Knockadoon, Ballycotton Cliff Walk, Nire Valley Gap, Bray Head (Valentia)  and Carrigfadda (West Cork).

Film: Satan and Adam (Netflix)

Books: Beautiful Affair (Mike Hanrahan), Suzy Suzy (William Wall), Rewind (Catherine Ryan Howard), all different but each with a strong East Cork connection.

Museum: Little Museum of Dublin.

So that was 2019, or at least a summary. If you have any suggestions for 2020, you know where to find me!