What To Drink When You’re Not Drinking.

What To Drink When You’re Not Drinking.

Taste Better Than Previous Efforts. Look Better Too!

NA Cocktail at Hotel Europe

While settling up after a recent lunch at Kingdom 1795 in Killorglin, we began talking to Suzi about non alcoholic drinks. She and chef Damien, who have put so much into this lovely new restaurant, carry a selection including Stonewell NA Cider, Seedlip and Heineken Zero.

Bradley's include
a NA Cava

I first came across Seedlip a couple of weeks back at lunch in the Whale’s Tale Bistro in Clonakilty. This was the Garden version, the company do two others: Spice 94 and Grove 42. 

So where did the name come from? Seedlip: Over three hundred years ago, it was common for physicians to distil herbal remedies using copper stills, harnessing the power of nature & alchemy to solve medical maladies. In 1651, one such physician, John French, published The Art of Distillation documenting these non-alcoholic recipes. At that same time, a family in Lincolnshire had started farming, hand sowing seeds using baskets called ‘seedlips’.

Seedlip in Clon

Today, you can find Seedlip in quite a few places and it does indeed give you a choice. The Whale’s Tail version was a substitute for gin and served in the big fashionable gin glass. I tasted it like that and it did seem a bit “vegetable” - there were a few slices of cucumber in there too. But once the Fever-Tree Elderflower was added, the magic happened and the combination was just excellent, very acceptable indeed.

In Kingdom 1795, I tasted the Spice version neat, very aromatic and you could easily see how it would be the basis for an excellent drink. Again, Suzi suggested the Fever-Tree as an ideal companion. No wonder the Seedlip company reckon they have the solution to the question “what to drink when you’re not drinking” #wtdwynd

Killorglin's Kingdom, well worth a visit

There is a Seedlip rival on the market also, marketed as a non-alcoholic gin and called Ceders. I was talking to Michael Creedon of Bradley’s (North Main Street, Cork), about things non-alcoholic and he says there is a a definite trend in that direction. He has non-alcoholic wines in stock and also the Ceders.

When we departed Kingdom 1795, we went for a superb walk in the sun on the stunning Bray Head (Valentia Island). On the way back, we called to the Glenbeigh Hotel, again looking for a non alcoholic drink. And right in front of us, on the counter of the old bar, there was a card full of suggestions (Coca Cola suggestions, I think). The driver tried one, the South African “Appletiser”, a sparkling fruit drink with carbonated water, and it went down well. We also saw the non alcoholic Cronin’s Cider (bottled in Wexford) but too late!

NA Cocktail at Cask
based on Ceders spirit

We went upmarket later on that night. In the bar of the Europe Hotel - probably the best hotel bar in the country - we checked out the offerings. They have a terrific cocktail list - I can recommend the Brandy Alexander and the Negroni - that includes a choice of non alcoholic offerings including a long and delicious apple based one with ginger and lemongrass (the name escapes me). And we were also offering a zero alcohol wine.

They also carry the Erdinger NA beer, quite a good one too. I also find the Paulaner a handy substitute from time to time. And yes they support local here with normal strength beer on draught from Killarney Brewery and bottles of the NA Cider by Kerry based Cronins.

We also tasted that cider at lunch in Dingle’s Boatyard the following day. It is refreshing, somewhat drier than their regular 4.5% offering, and not bad at all. It does come for some reason in the smaller 330 bottle.

A selection of O'Brien's zero alcohol wines

Back in town, after the Kerry break, we called to O’Brien’s in Douglas. They carry the Seedlip drinks and indeed say the non-alcoholic drinks in general are flying, so much that they have to work hard to keep on. They have quite a few non-alcoholic wines including some from Torres and three that they bring in themselves.

At The Kingsley

Just the other night, we were going through the drinks list in the Springboard Restaurant in the Kingsley Hotel and spotted a trio of non-alcoholic cocktails (not too many places are using “mocktail” these days). They have the Shirley Temple and the Fishers and the Nojito, the latter an amalgam of mint, fresh lime juice, sugar and soda water. 

So there you are. Just a sample of the many alcoholic options out there now. Now you know #wtdwynd. Enjoy.

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Local Producers Shine as Cask Introduces Weekend Brunch

Local Producers Shine as Cask Introduces Weekend Brunch

French Toast

When Cork’s Cask recently introduced its weekend Brunch, there was no doubt that it would be local and seasonal. Head Chef Bryan McCarthy emphasised it in the notice: “For the brunch menu at Cask we wanted to keep it simple, offering no-frills brunch favourites with the focus firmly on the quality of the ingredients which we’ve sourced from some wonderful local producers. We’re delighted with how it has turned out and we think people are going to love it.”

I tried it out this weekend, enjoyed it and delighted too that Killahora Orchards, a producer just about five miles east of the city, figured so much in my choice. I should say choices as there was a cocktail involved as well! Well, it was a late brunch.

The menu is short, with favourites, such as Eggs Benedict featuring. Seated by the window, we ignored the busy street scene outside and studied the options. My choice was the French Toast with the Killahora Apple Syrup and Strawberries (bananas were an alternative).

So what cocktail? You have to smile at the names here but there is something a little more serious behind the one I picked: Bee Positive. Ketel One vodka, Killahora Rare Apple Iced Wine, Suze, Borage and local honey are the ingredients. And it comes with a packet of wildflower seeds to throw and grow! Aside from the needed nod to the bees, the drink itself is delicious, nectar springs to mind! 

In any event, the drink and the superb French Toast went very well together, I’m glad to report. CL meantime was enjoying her substantial plate of Avocado, Bacon, Tomato, Rocket, and Poached Egg on toast. That too was delicious, quite a feed. I know, as we swapped halfway through.

Like an increasing number of places, Cask offer a non alcoholic cocktail. Their Shrub consists of Ceders Non Alcoholic Spirit, Seasonal Shrub, and Poachers Ginger Ale. Tonic and soda are listed as alternatives but Dan, who was looking after us, hinted that the Poachers Ginger ale was just the job and he was talking to the converted as CL had recently enjoyed a cocktail with ginger ale in Kerry. This didn’t look all that spectacular, just the one flowerhead, providing colour, but it tasted very well indeed.

Cheers to the bees

Andy Ferreira, Cask bar manager and chief mixologist. “In recent years brunch as a concept has really taken off so we were excited to introduce it to Cask, but making sure to put our own unique spin on things. We’ve combined delicious food and a fun and intriguing drinks menu with the great craic that we’ve become known for - a killer combination!”

Having been asked to put it to the test, we can endorse that! Also on the menu are Eggs Benedict on Toasted Honey Spelt Bread; Potato, Black Pudding and Beef Hash with Baked Eggs. Lighter dining options include Granola with Natural Yogurt and Berry Compote, and Smoked Salmon with Scrambled Eggs and Chives.

Brunch is available here from 10:00am - 3:00pm every Saturday and Sunday. Cask is also open daily for lunch and dinner from 12:30pm - 10:00pm. 

Cask

48 MacCurtain Street

Cork

Tel:  (021) 450 0011

Lingering by the Waterfall at Greene's Tasting Lunch

Lingering by the Waterfall at Greene's Tasting Lunch

Lamb 

We started lunch in Greene’s last Friday with a glass of Prosecco. This was a rather special lunch, one with a tasting menu, and the bubbles were included. Based on local and seasonal produce, as is always the case here, it was superb from start to finish.

Pickled mackerel snack

And, as often happens here, it was the smaller elements that caught the attention of the taste buds:   the pickled dillisk with the monkfish, the Sweet Woodruff Kefir, the carrot purée with the lamb, the flecks of apricot with the Coconut White Chocolate. Of course, the major items, the fish and the meat were superb as well.

After the bubbles, the breads arrived. And then a selection of “snacks”: pickled mackerel with dillisk and wild garlic, Purple potato chip with paté and elderflower jelly, Beef beignets with oriental mayonnaise, and a Mexican cracker sandwich. All small, all perfectly formed, all easily dispatched.

The starter was a little bit bigger: torched mackerel, asparagus, shallot, herb velouté, cucumber oil, dill leaf and wild garlic flowers. Now we were up and running, flavours galore yet all combining superbly. Time then for a Lychee and Lime (with Matcha Tea powder) palate cleanser.

Torched mackerel

Our main fish course was next: monkfish with a creamy dashi, spinach and that outstanding pickled dillisk, dashi powder and also a small cube or two of Morteaux sausage. A perfect melange of textures and flavours, immaculately presented and faultlessly cooked.

By the way, you don’t get a written menu. The offering can change from day to day so your server will tell you exactly what’s on your plate. And our server did that with precision and good humour and if there’s an error in these paragraphs than I’ll hold my hands up.

Dessert

Sorbet time now. We got a Lemon Sorbet with salt and, in a separate glass, a mouthful or two of that amazing Sweet Woodruff Kefir. Amazing on its own but even more so, surprisingly so, in combination with the sorbet.

We got lamb two ways in in our mains: the shoulder was cooked low and slow, the chop was also perfectly cooked, loved the carrot purée and the grilled asparagus and carrot. Not a spud in sight and it wasn’t missed either as we happily murmured our way through this delightful combination.

“Two desserts,” our server announced. “One big, one small.” Woodruff and rhubarb were the main elements in a dish that included espuma, meringue and a ginger sorbet. Big yes but also light and, at this stage, eminently digestible!

The truffles (the “small” dessert!)  came with their excellent coffee. One was a Coconut White Chocolate perked up with those littles bit of apricot and the other was a Dark Chocolate juiced up with a drop of Jameson. Cheers to chef Bryan and to all the team at Greene’s. Quite a lunch!

• Quite often it pays to keep an eye on social media. I spotted somewhere a few months back that Greene’s were selling a voucher for this lunch at a 40% discount. I’m glad I pounced then!

Greene’s Restaurant 

48 McCurtain Street

Cork

021 455 2279

Crucible's Cutting Edge Cocktails at Cask

Crucible's Cutting Edge Cocktails at Cask

My top two: Totally Mad Wae It (left) and L’Apostrophe 

Andy Ferreira’s team at Cask are always willing to enhance their already formidable cocktail skills and that was one of the reasons they had London’s Crucible show their paces at the Cork venue last Wednesday evening.

Led by Romeo, in the unavoidable absence of director Stu Bale, Crucible served up four impressive cocktails. Crucible is a member’s club, co-working space and creative hub for bartenders. Its community is a veritable melting pot of world class mixologists, drinks industry heavyweights and flavour experts. For instance, whiskey writer Dave Broom (you might remember him from Ballymaloe’s Lit-Fest) is one of the talented crew at Crucible.

Cask on Wednesday

Crucible’s in-house laboratory boasts an impressive range of equipment including  dehydrators, ice-cream makers, thermomixers, centrifuge (great for producing clear ingredients, or concentrated flavours), Carbonation Rig, and more, giving bartenders complete creative freedom in bringing their most exciting ideas to life. 

Creativity and science combine - “they take it right down to molecular levels” Andy told us -  and drinks producers, both large and small, have recognised the amazing possibilities of this “drinks lab”. Indeed, Wednesday’s Crucible takeover was sponsored by Irish Distillers Pernod-Ricard’s Affinity Brand Company, whose portfolio comprises luxury brands such as Midleton Very Rare, Redbreast, Green Spot, Method and Madness, Monkey 47, Lillet and CEDER’S.

Cutting edge!

Pacific Oisin

Science  (the original Latin word means knowledge) may be key at Crucible but they and Cask know how to have some fun too, illustrated with the names of the drinks on Wednesday. We started with Pacific Oisin, named for a well-known Irish operator in the Irish drinks space. 

The cocktail consisted of Monkey 47 gin, Yellow Spot Tasty Juice, Tiki Things, possibly including (but not exclusively) Pineapples, papaya, guava, nutmeg, coconuts, sand, and regret. Lots of ice too but no regret here though, just a long smooth drink with the spirits rounded and a sweetness provided by the fruits. Perhaps too smooth! Very easy drinking indeed.

Nial, another of their friends, had the distinction of featuring in the next one: Nial in the Coffin (Havana Club Seleccion. Malibu. Indestructible chemical acid with lime flavouring!). Not too much colour here but nicely balanced.

Nial in the Coffin

Next up was L’Apostrophe, a title tribute to Carl D’, an ace in the Cask team. And it was a beauty, a combination of Jameson, Foraged stuff (not too sure what that was, possibly the tip of a nettle!) and Perriet-Jouet Rosé champagne. “Pure buzzing” was the sub-text here and it was different class. Power and intense bubbles, firm fist in a velvet glove, a knockout.

It was more or less matched by another whiskey mix, again with no ice. Indeed, the two with no ice were my favourites on the night. This last one was called Totally Mad Wae It and ingredients were Method and Madness Irish Whiskey, Buckto and Ultrasonic. 

The description didn’t quite get my attention at the start of the evening. Apparently this got a “wash” of ultrasonic waves. Don’t ask! The result though is quite magnificent, with the Midleton-made whiskey the out and out star of the drink. When you finish, be sure and suck that strip of orange peel that has been giving you a lovely aroma all the way through.  

My Rankings:

1 - L’Apostrophe

      Totally Mad Wae It

3 - Pacific Oisin

4 - Nial in the Coffin

Future Trends of an Exciting Wine List

Future Trends of an Exciting Wine List

It's Natural, says Beverley. Bryan's more cautious.

There’s definitely a massive trend towards natural wines, according to Beverly Mathews, owner of the L’Atitude 51 wine-bar in Cork. “Paris, London and New York are leading the way. People are looking specifically for natural wines. It’s a definite trend. Jean Foillard, who visited L’Atitude last year, is a star in Beaujolais. Aldi sold a natural orange wine last year and sold out quickly. Natural wines are full of character but can be quirky.”

Dalcassian Wines & Spirits came to Cork in force last week for a portfolio tasting. And very impressive it was too. It wasn’t all tasting of course and there was quite a bit of talking too. One of the best discussions came in a side room and was entitled Future Trends of an Exciting Wine List.  Beverley and Bryan McCarthy (Head Chef at Greene’s Restaurant) were the main speakers; Jules Mahon, Business Development Manager with Dalcassian, was in the chair and smoothly facilitated a very interesting hour or so on the main subject.

Bryan wasn’t as convinced about natural wine’s progress saying world trends in food and wine don’t necessarily follow through in Ireland.

L'Atitude 51, with natural wine-maker Thierry Puzelat (right)

He admitted to being surprised when he began to work with Frank Schiltkamp a few years ago. “I work closely on the pairing with the somm. It is when we introduce a new dish that more cooperation is required and it was something new to me that I may have to take some element out of the new dish and then Frank will have a matching wine. It’s all about the balance between food and wine. Wines by the glass is a growing trend and we now have twenty by the glass.”

The chef has noticed that German, Austrian and Portuguese wines are becoming more sought after, though the “old” wines are still popular but thought that in the future they will be seen less.

Bryan sees an increase in the popularity of Portuguese wines. This Reynolds range is  part of the Dalcassian portfolio

Beverley told us that L’Atitude is a fully licensed wine bar so they can serve a glass of wine without food and that “gives us flexibility to play around with wines. Wine is the most important element to us. We are a wine led bar.”

Jules then asked if there was a demand for lower ABV wines.

Bushby’s Strawberries at Greene's, paired with Alasia Moscato d'Asti, a low alcohol frizzante

Beverley said she gets lots of requests and that there is a definite demand for low alcohol drinks. Greene’s have introduced what they call “Sips” for couples on their tasting menu. So one gets the full wine treatment while the other can opt for Sips at about half the price.

Beverley wasn’t impressed with alcohol free wines saying “they’re not essentially wines”. But she said the technology is improving and that Torres have an 0.5% line. “There are lots of low alcohol beers and ciders, though”.

No matter the ABV, Bryan’s main aim is that the wine complements the food, doesn’t clash with it and doesn’t overpower it. Frank will have his own aims but “we do work well together”.

Organic Wine

Brian said that, for him, flavours in organic wine are similar to those in non-organic. For him too, it was more about provenance.

Beverley: “In recent years concern for the environment has been spilling over into food and wine. People are asking more and more for organic, bio and natural. Customers are drinking better, making more informed choices and are more demanding. Wines, whose sales were once static, are now more popular and giving us more fun. People now ask for different grape varieties, want to explore”.

Brian agreed the people “are more experimental”. Frank has spotted the trend and people are buying accordingly.

Beverley is a big fan of Coravin. “We have over a hundred wines by the glass. Coravin is essential and not just for the more expensive wines. I know the wines are fresh from it and we use it on many wines. Wines are at their freshest and people get variety.”

How best to present the wine list

Greene’s sommelier Frank says they have tried various formats, grouping by region, by flavour profile, by price. And it would seem that price is key for many. “Even corporate customers have a budget”. 

An Italian at Cask (Greene's little sister)

Frank though loves seeing a customer who knows exactly what he wants and ordering it straightaway. Sometimes that can be a lower priced wine and sometimes a top of the range champagne but, either way, the somm gives credit to the customer. Bryan said sample sips are not generally available in the restaurant (Greene’s) but are in Cask.

Beverley’s list is divided by style. “We have six or seven choices under each category. It encourages the customer to explore and not be daunted. It helps us that we can offer the customer a taste before purchase.”

Sparkling Trends?

A popular Friday Fizz at L'Atitude

Bryan says sparkling sales are customer driven. Prosecco is the most popular but Cava and Champagne are available. Frank concurred: “Frizzante is most popular because of price, especially among groups of women who’ll order a bottle before a meal. It is fun and nice to drink.” Beverly bemoaned that Cava suffers because of higher import duties and Bryan agreed that those same taxes “have a lot to do with what people drink”.

Could Crémant be the next big thing? “You do see it,” says Frank “but it’s still a hard sell. On the other hand, you don’t sell champagne, people buy it!” Beverley confirmed that champagne is selling well now after stalling for a good few years.

Of course, despite all the problems (including taxes of all kinds), people can still help themselves. L’Atitude have a long-running Friday Fizz where customers can buy a glass of the nominated bubbles at a very reasonable price and the Raven (who held a successful Spanish wine tasting recently) offer all wines at the same price, €22.00 per bottle, every Monday. night.

Some terrific spirits, wines and very interesting vermouths were tasted at the River Lee. Check them out here

CorkBilly’s Drinks Digest. Wines, Spirits and Beers Events

CorkBilly’s Drinks Digest

Wines, Spirits and Beers Events

Wine Course at L'Atitude

The Wine Fundamentals Level 1 Course starts Saturday 19th January at 3.30pm and will run over 4 weeks, finishing on February 9th. 

Each class lasts 2 hours and the programme will cover the following: 

- Week 1: Basic Tasting Techniques, Introduction to Winemaking and the Main Wine Regions

- Week 2: Major Grapes of The World

- Week 3: Influence of Winemaking Techniques, Climate and Regionality on Wine Style

- Week 4: Sparkling Wines & Food & Wine Matching

Each class costs €40, or €160 for the full course (€150 with discount if you sign up or all 4 classes). 

You can enrol by ringing L’Atitude 51 on 021 2390219 or coming directly to the bar or send us an email to let us know you'd like to attend - info@latitude51.ie

Prosecco for two features in Greene’s offer

Happy New year from all at Greenes Restaurant.

We have a very special new years offer for all our customers.

You can enjoy a 40% discount on our Weekend 5 Course Lunch Tasting Menu with Prosecco from now until the end of March. Valid Thursday to Sunday

OR

A 40% discount on our midweek 6 course evening tasting menu until the end of March. Valid Sunday to Thursday.

View these offers on our website here.

AFTER DARK AT THE CRAWFORD

5-7pm Sunday 20 January

“So bring a friend or date, grab a complimentary drink, take a pop-up tour with our inspiring guides, and enjoy a night at the gallery as we celebrate the Eve of St Agnes!

At length burst in the argent revelry,

With plume, tiara, and all rich array...

Join us after dark on Sunday 20 January for our special celebration of the Eve of St Agnes in partnership with Irish Distillers.

For centuries, this medieval tradition has inspired lovers, poets, and artists alike, including John Keats and Harry Clarke. This year, it is the central theme of our new exhibition Dreaming in Blue: Harry Clarke Watercolours, in which star-cross'd lovers Madeline and Porphyro elope on St Agnes' Eve!”

This event runs as part of Dreaming in Blue: Harry Clarke Watercolours (until 14 February). Free event but book your place here.  

Consumer Tasting for Australian Wine

O'Brien's Monthly Sale

A Louis Jadot Fleurie is one of the wines featured in O'Brien's monthly sale. Jadot's reputation as one of the grand old houses of Burgundy is well established and justifiably so, classic wines from Grand Cru to Cru Beaujolais. Fleurie is one of the 10 Cru's of Beaujolais situated between Villefranche sur Saone and Macon. And Louis Jadot Fleurie is currently at €16.95 instead of €22.95. Another worth checking is the d'Arenberg d'Arrys Shiraz/Grenache also at €16.95 (from 21.95).

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Lucky Irish

I’ve often thought that Irish wine drinkers are blessed because of the huge choice available to us, bottles from all over the world. And that opinion was reinforced when I read this paragraph from a newsletter I get from a winelover in the Languedoc.

“And just for fun I opened a trio of Gimblett Gravels from New Zealand’s Hawke’s Bay, all variations on a bordelais theme, with a very New World taste.    it is virtually impossible to find any New Zealand wines in the Hérault, so our languedocien friends enjoyed being taken out of their comfort zone!”

The Growing Thirst for Exotic Wine

Bored with Cabernet Sauvignon, Chardonnay and Sauvignon Blanc? Discover some new grapes with Wine-Searcher’s Kathleen Willcox who reports that the heirloom tomato effect is at work in the wine world. The biggest driver of the trend is Millennials, who are seeking not only something pleasing to their palate, but wines that will horrify their parents with their unpronounceability and esoteric country of origin. Read more here. 

Richy’s BYO Offer

Clonakilty restaurant Richy’s are offering a helping hand when dining out. “Feeling the crunch after Christmas? Why not save some dosh by bringing your own wine to Richy’s! T&C's apply. Available 14th Jan - 28th Feb 2019. Corkage €5.”

Cask Ales and Strange Brew Fest

Our favourite festival of the year....The Cask Ales and Extraordinary Brew Festival running from Jan 31st to Feb 2nd. 

Featuring a range of special brews using curious and interesting ingredients, the festival will showcase the growing experimentation of Irish brewers and their ability to challenge the norms of brewing.

Yellow Belly, Rising Suns, Metalman and West Cork Brewing are just some of the brewers at the festival and will compete in the Beoir Cask Competition to see who can come up with the most extraordinary beer under categories: Best lager, best "pale', best stout and best specialty. Judged by The national Beer enthusiasts club, winners will be announced on the Saturday of the festival. 

Live music, performances & Pompeii pizza! Admission is free

  

Summertime Lift-off at Cask. Cocktail Champ. Music. Food. New Elevator

Summertime Lift-off at Cask

Cocktail Champ. Music. Food. New Elevator

A cup of punch to welcome the sun.

The start of the summer season in Cork’s leading cocktail venue, Cask, was well celebrated in the McCurtain Street venue on Wednesday evening. Guests galore were on hand for the evening. And the sun came too!

Owner Richard Evans and Arthur Little made us all feel welcome. And the biggest welcome, well the biggest applause, was reserved for Carl d’Alton who, earlier the week, was crowned the Irish World Class Cocktail Champion in Dublin, taking over the title from Andy Ferreira, his mentor in Cask.

Cask, as you probably know, is situated across the lane-cum-courtyard from its big sister Greene's and their hotel Isaac’s. Arthur is MD of the busy complex and had another reason to be happy on Wednesday as their new outdoor lift was unveiled for the first time. The glass walled structure has quite a low visual impact on the old architecture of the place and I’m told there is a quite a view from the top.

With the short speeches over, it was time for Karen Underwood (right) and her talented backing musicians and they played long and played well as the food came in waves. No shortage of drinks either. Cask were launching their summertime menu under both headings and again renewed their commitment to local and seasonal. 

“Sustainability in bars is about a lot more than paper straws and using up your manky lime wedges. It’s about creating an environment where every possible product you use is produced close to you, or at least the majority of them. 

The reality is though in a world where everyone claims to have ‘small batch, artisan’ products, you still need to be super fussy about what you use. In Cask, if we’re putting an ingredient in our cocktail, it’s because we believe it’s the best possible option to make the drink absolutely banging!”

So if you want Beet, Black & Blue, then this is the cocktail for you: Jameson Black Barrel, Beetroot, Ardbeg, PX sherry, and Orange bitters.

Fancy the Ball ’N Chain? The mix here is Beefeater, Elderflower Pisco, Pine-berry Shrub, Apple water, and Poachers Wild Tonic. Driving tonight? Check out the Fine & Dandy made with Dandelion Jam, Spent Citrus Sherbet, Lilac Soda, Raspberry and Elderflower Sorbet.

A bao, with chicken

Like the titles? I do. Here are a few more: The Whole Shebang, The Udder Wan, Made in Mayfield, Cheeky Sheri’s Cherry Sherry. No shortage of other drinks of course, including sparkling wines, and quite a selection of whites and reds (including a few organic) and all available by the glass. 

And Cask has been getting excellent notices about its food offering, under the wing of top chef Bryan McCarthy (the head chef at Green’s). Start with the Light. About six choices including House Marinated Olives with garlic parsley and also Guacamole, sour cream, Tomato salsa, Lime, Mexican crackers.

World Class Carl

Feel like something from the More. A Tuna Ceviche sounds good to me. Maybe the Salad Caprese? And then there’s the Ballyhoura Mushrooms on toast. And more.

Speaking of more, there’s even A Little More, everything from crispy aromatic Peking Duck to Philly Steak Sandwich to Nordic Bread Pizza. And there are cheese and charcuterie boards to share. Even desserts.

No shortage of choices in Cask. And there is another one. You may dine and drink inside in the bar or outside in the courtyard under the waterfall. And you can be sure that the outside space will be even more popular in summertime. Have a happy one!

Greene’s Team Bowl Them Over At The Mardyke. Classy Brunch (plus Gin Bonus) in Cricket Club

Greene’s Team Bowls Them Over

Classy Brunch (plus Gin Bonus) in Mardyke Cricket Club

Crab and haddock

The punters were on a winner here, even if the “game” was a friendly. Very friendly and informal as Greene’s sommelier Frank Schiltkamp pointed out in his few words at the start, saying we weren’t going to get quite the same treatment as we would at his MacCurtain Street base, a point quickly underlined when the opening offerings for this five course tasting brunch came in cardboard containers. 

Cardboard or not, it’s hard to beat class and Chef Bryan McCarthy and his team have that in abundance and they again played a blinder at the opening brunch of the Spirit of the City Festival in the Cork Cricket Club at the Mardyke.

Scrambled eggs and smoked salmon

Before, and during, the meal, there was gin, Beara Ocean Gin from West Cork to be exact. They include botanicals, Salt Water and Sugar Kelp, from the Atlantic among their botanicals for their standard gin. And add Rosewater and Cranberry for their Pink Ocean Gin. The Pink was a special for Valentine’s Day but proved so popular, it is still with us.

Pink Ocean Gin Cocktail

 We started with a cocktail: the Pink Ocean, Prosecco and Fever-Tree’s Aromatic Tonic. Very nice indeed, especially with the sun shining on the cricket grounds outside. Later, I tried the standard Ocean Gin with the regular tonic. Will have to sample them again though without all the ice, the lemon and the lime, even juniper berries. I prefer to get down to basics see what my drink really tastes like!

Smoked spuds and black pudding

 Speaking of basics, my favourite dish had three basic ingredients: smoked potato, Jack McCarthy’s Black pudding and pancetta, plus a delicious Truffle Mayo. It was the three basic items that stole the show, fantastic flavours and textures that combined to keep the palate very happy.

With the place full and after a few words from the busy chef, we had started well with Crab and Smoked Haddock, Cucumber Pickle, Chilli, Lime and Coriander, all on brown bread (and in a cardboard container!). Super ingredients and a superb combination. 

Course number two was also small(ish) but again perfectly formed: Scrambled Eggs and O’Connell’s Smoked Salmon, Grain mustard and Honey Spelt Toast. Very tasty again, right down to the toast.

Bao Eggs Benedict

 Couldn't quite say the same about the Bao in the Eggs Bao Benedict that followed the smoked spuds. The eggs were accompanied by a dry cured bacon, wild Garlic leaves and Hollandaise. The Bao, by comparison with the earlier breads, was rather anonymous at the bottom, handy for soakage though. The eggs and the bacon on the other hand were top drawer, well equipped with both flavour and texture to take on the world on their own.

What would the team in the kitchen come up with for the final over? They bowled us over with a colourful and sweet dessert: natural yogurt, rhubarb compote, and granola. 

Dessert

So well fed and nicely ginned, we got the jackets on and headed out to see what the rest of the festival was offering. Not a great deal at that early stage (about 2.15pm). Thought we might knock across a few gin producers in the big tent. But no sign of any and with the prices set at cricket score proportions, we decided to up sticks and exit gracefully.

Up the Dyke on Saturday: Bridge over the Lee with St Vincent's Church (Sunday's Well)