The Granary Foodstore Celebrates 20 Years! Popular Cafe in centre of Midleton town.

Granary Foodstore Celebrates 20 Years!
Popular Cafe in centre of Midleton town

“It was nice to mark the 20th anniversary”, said Jack O’Sullivan of Midleton’s Granary when I met him in the restaurant earlier this week. “The Kids Bake-off was a highlight but there was more. We had music, face painting as well, and there was a lovely atmosphere.” The beginnings were small but The Granary has developed into a fine family business, a much loved one, and Jack’s goal is to improve it but “still using the home style of cooking”.

It was his mother Eleanor who started the business. When she opened the door for the first time twenty years ago, the punters started coming. But there was an opening day drama, a little one. The cash till had not arrived as scheduled! But it soon appeared and they were up and running.

Laura (Manager), Jack, his mum Eleanor,
Alison (Head Chef) and Magda

That was in the original premises, nearer the distillery. It was in an old grain store, and that’s where the name came from. Eleanor, who still works in the cafe, had gained her experience in the town’s Farm Gate and one of her jobs was to make fresh pasta and that may well have been the first fresh pasta in Ireland.

She started off in her Granary making ready-made meals and baking, all done in the kitchen. It went very well indeed but, nonethless, ten years later, it was a bold move to the new development on the square, taking on a much bigger premises, the aim being to keep on doing the same, still more of a food shop than a sit-down cafe.

Bit by bit though, the ready-made sales started to slip and so the decision was made to make the restaurant, serving simple meals, the main focus. Jack, with limited opportunities in his chosen profession of quantity surveyor, was now on board.

“We were the first to do breakfast in the town. It took off well and is still busy. We offer it up to 3.30 and that suits customers. For lunch and brunch, we have some very regular customers, the same faces. It is great to look after them, they are fantastic. Loyalty is important and it works both ways. Honesty is another quality here, another important factor for us.”

We asked him if there was anything on the menu that the customers must have. “Oh yes there is. Our Crispy Chicken Wrap. We tried taking that off the menu but it provoked quite a reaction. So many customers come just for that wrap. And the Lamb Stew is another dish that we’ve been doing from day one.” By the way, we were sitting at a table that had been kept from the original Granary.

Founder Eleanor with Therese
O 'Donovan (Pastry Chef) 

His own favourite is a salad. “Yes, I look forward to them. We have a great variety and all are made here in the kitchen. And they are also very popular as a takeout. There is a trend now towards healthy food and that is going well for us. Still though, our cake display is another big draw for us.” The cakes, again all made on the premises, are unmissable; you see a table laden with tempting choices as you come in.

We asked Jack if many tourists visit. “We don't rely on tourists but this year, for some reason, quite a few more have come to us. There is good cooperation between the restaurants and cafes in the town. For instance if we are about to close or getting near to that time, we’d recommend another nearby venue.”

The Granary supports local producers including O’Farrell Butchers, Ballycotton Seafood, Pana Breads, Jack Cuthbert breads, East Ferry, and Leamlara Micro Greens.

Salad lunch

 Aside from Jack and his mother, there are 13 staff employed, “a great team”. “Our head chef is Allison, our pastry chef is Therese. People come from far and wide to work for us and that is encouraging. We have and need a very organised team here. Everything is freshly made.”

On our visit, we tried out a couple of those salads. I loved mine, based on Gubbeen salami. And, another tip, do try their Tunisian Orange Cake, gorgeous aroma, texture and flavour. And if you wish to find out more, check their website http://granary-foodstore.com where you’ll find the menu and even a few of their recipes!

My lunch at the Granary

Get Your Fish. At Pier 26

Get Your Fish At Pier 26

Plaice and crab..

It’s a sunny Sunday, the final one in May; the beauty of Ballycotton is enhanced. And a delicious lunch awaits in friendly Pier 26.

But first a little walk, down the steps to the bottom of the cliffs, a sun trap and a great view of the cliffs themselves, of the nearby island and the lighthouse. All this, right on our doorstep.

Just as well we had booked ahead as most of the restaurant has been block booked by  a christening party. A warm welcome and soon we were studying the menu and a packed specials board. We had expected fish and that board was full of it: John Dory, Haddock, Hake, Plaice, Scallops, Squid, and Gurnard.

Vanilla roasted peaches

CL picked the Pan fried John Dory, carrot purée, tender stem broccoli, garlic and thyme roast potatoes, seaweed butter. An excellent dish, even if the carrot was missing, its absence noted about halfway through!

How many people check their dishes as they arrive to see if every element is present? In any case, we go out to enjoy the food as a whole, not to study every little detail. I fully agree with the well known Rhone winemaker who has said: “Two people talk about love, the poet and the gynaecologist. I prefer the poet.”

And enjoyment was also the operative word as I tucked in to my Poached Plaice, organic spinach, crab, fondant potato, sea vegetable cream (they do a fair bit of foraging here!). An superb combination, so well presented and enthusiastically dispatched, along with a glass of the rare Pazos De Ulloa blend of Torrontes, Treixadura and Palomino. Our other glass was from Australia, Berri Estates unoaked Chardonnay, another refreshing wine.

Top cheese

The dessert list is short enough but full of quality and we got two very good ones indeed. One was the divine Vanilla roasted peaches, Elderflower syrup, lemon Thyme, Madagascar Vanilla ice-cream, Almond brittle.

And the cheeseboard was highly impressive, billed simply as Selection of Irish Artisan cheese, Honey, oatmeal biscuits, Cockburns aged port. The drop of port and the little jug of honey were accompanied by Gubbeen, Toons Bridge smoked Scamorza, Bandon Vale Cheddar and the creamy Cashel Blue and those biscuits were quite a treat as well.

Took our time with that lot. And then it was out of the shade and into the sunny paradise outside, a short stroll down to the pier itself to get a different view of the lighthouse and take in the activity (not too much of that, aside from a few swimmers) on the pier. It will be much different this coming Sunday when the annual Seafood & Shanty festival takes place!

Pier 26

Ballycotton

County Cork

Tel: (021) 206 1449

Email: pier26restaurant@yahoo.com

Facebook: https://www.facebook.com/pier26restaurant/?fref=ts

Twitter: @Pier26cork

Hours

Wed-Thu:

5:30 pm - 8:30 pm

Fri-Sat:

5:30 pm - 9:00 pm

Sun:

12:30 pm - 7:30 pm

Taste of the Week. Gubbeen Salami

Taste of the Week

Gubbeen Salami

In a 2014 article in the Guardian newspaper, Fingal Ferguson credited his Spanish maternal grandmother with a big role in his love of producing chorizo and salami (and much more) on the family farm in West Cork.

Fingal spent many a summer holidays with his grandmother’s family in Andalucia and obviously learned much, not that he has ever stopped learning the techniques, never discarding the traditions.

We should all give mucho thanks to his Abuelita (his mother too is fulsomely credited) as Gubbeen pork products are now renowned not just in West Cork, not just in Ireland, but further afield, hence the Guardian's interest.

I have been enjoying the Gubbeen chorizo for quite a while now but it is only relatively recently I got into the salami. Lightly smoked and with gentle spices, it is our Taste of the Week. The initial “toughness” quickly vanishes on the palate and soon you are savouring that delicious blend of smoke and spice. Close your eyes and you're in Andalusia. Sherry, please!

The Farmer's Markets, especially Mahon Point every Thursday, Bantry (Friday), Skibbereen (Saturday), and Schull on Sundays in summer, are places you’ll find a Gubbeen stall, and lots of advice on using the wide range and variety of products, including dry-cured bacon, salami, pistachio salami, chorizo, fresh ribs and chops.

For the rest of the country and abroad, check out the Gubbeen outlets and distributors here.

Quelle Fromage! Bradley’s Cheese Board

Quelle Fromage!

Bradley’s Cheese Board

It’s late in the evening and you are supposed to have the cheese board under control. You had this one job and blew it! Maybe not. In a flash of inspiration, you remember that Bradley’s in North Main Street (Cork) are open when the cheese specialists are closed. And, to make it even better, Bradley’s have quite a selection, including Watermelon Rind Pickle (by Passion Preserves) that you won't find everywhere!

You’ve been told not to overdo the number of cheeses, four has even been mentioned as a max. So okay, let's take a look at the shelves here. Maybe start with a soft cheese. It's okay to mix the milks. And you spot the Ardsallagh Goats Cheese from East Cork. Chalk it down. If you think your guests might prefer a cow’s cheese, then Cooleeney is your man (maybe I should say woman!).

Wheels of freshly made cheese at Lonergan's Knockanore farm

Now to pick a semi-soft cheese. The choice is large here and the quality is high. Pick from three West Cork classics: Durrus Og, young Gubbeen or Milleens. Not easy.

Now, we’re onto the harder cheeses and Bradley’s carry various offerings at this level from Knockanore, Bandon Vale and Carrigaline. You’ve been warned not to include flavoured cheeses so that cuts the choice a bit. How about a change of colour here, Leicester from Bandon Vale or Red Cheddar by West Waterford’s Knockanore. Then again, many would be thrilled with Hegarty’s Mature Cheddar.

Can’t have a cheese board without a blue onboard. Many good ones now in Ireland though my favourites are still the Tipperary pair of Cashel (cows) and Crozier (sheep). But neither is available at Bradley’s, but happy to pick the Wicklow Blue. The cow's milk cheese has the rind pierced and the Penicillium roqueforti begins its work. Sheridan’s new book says this type of hybrid blue, moist and soft, “is a great introduction for those who find the traditional blue cheeses a little too strong.”

You’ll also need some bread and crackers. Bradley’s are stockists for Arbutus and their sourdough is a favourite with cheese. No shortage of crackers here either. Among others, you’ll find the Sheridans range, the chunky Gubbeen Cheese Oatcakes and the Carrigaline Cheese Biscuits made by Seymour’s of Bandon.

Chutneys in Bradley’s include:

Sheridan's range (Chutney for Cheese, Onion Marmalade, Chutney for Everything,

Christmas Chutney).

A great range too from Passion Preserved, including a fab Watermelon Rind Pickle, which is great with blue cheese!

Now you have everything you need and the guests are due in about half an hour or so. Where’s the cheese? In the fridge? Get it out, quick - you need to serve it at room temperature. Just before the doorbell starts to ring, cut that cheese (avoids leaving the mess that can happen if everyone cuts their own bits). Cut yours into wedges and strips (making sure the rind is evenly distributed), taking your cue where practical from the original shape.

And remember, when the compliments start coming in, that you got all this in Bradley’s in something of an emergency. Next time, why not consider the North Main Street shop for your cheese even if there is no emergency.

I’ve confined the cheeseboard to Irish products but there are also some international stars available in the venerable shop, founded as a dairy in 1850, including classics such as Mont D’Or (we had fun with that last week…), Parmigiana Reggiana, Stilton, and Manchego.

And cheese is just one of the many Irish artisan products available here and that’s all before you ever hit the off-licence at the back where you have wines from all over the world and beers and spirits (many of them Irish) galore.

The Bradley’s Cheeseboard

1 - Ardsallagh Goats Cheese

2 - Gubbeen (young, unsmoked)

3- Knockanore Vintage Red Cheddar.

4- Wicklow Blue

Seymour’s of Bandon Cheese Biscuits.

Passion Preserved Watermelon Rind Pickle (great with the blue).

Sheridan’s Chutney for Cheese.

Lisanley Honey (also in Bradley’s) for drizzling.

A few grapes and thin slices of apple will also be appreciated.

We’ll leave the wine and the beer, maybe a port, up to you (no shortage of the drinks or indeed advice in Bradley’s)

Richy Virahsawmy. Clon’s Renaissance Man

Richy Virahsawmy

Clon’s Renaissance Man

Richy Virahsawmy is something of a renaissance man. He is a restaurant owner, a cook, a teacher, a consultant, an active contributor to the local community in Clonakilty, a TV chef, an author, and a farmer. He has cooked for you and me, for celebrities (Michael Flatley), in big houses (Castle Hyde, Castlefreke), for large crowds (World Web Summit and at the National Ploughing Championship), for Prime Ministers and their guests (in Downing Street and in his native Mauritius).

I won’t go into all the details in this post but you may read all about his background here. The Irish leg of his career began when he joined the staff of Inchydoney Lodge and his dream of opening his own restaurant became reality in 2002 when Richy’s was established in Clonakilty.

And, ten years later, worried that a restaurant that only opened a few days week might not be enough on its own, he reinforced his position in the town with the opening of the adjoining cafe, turning the operation into a multi-functional one. Now he had two types of dining room in the one premises.

Superb chowder, with Murphy's & Walnut Brown Bread

 Now too he could really get to grips with expanding his teaching. Autumn/Winter Courses include fish cookery, Canapes and Small Bites, Slow Cookin, Sushi Making, Cooking for Friends are among those available. These are all interactive classes: you cook and, at the end of the evening, sit down with your fellow students and eat!

And Richy loves teaching children to cook and every week he has classes for a small group (eight to twelve) of kids with autism. Indeed, in an attempt to meet the threat of obesity, he plans to increase his work with schoolchildren and has earmarked an old house on his farm for that purpose, and more. Watch this space.

He, his Finnish wife Johanna, and their three children, live on the farm in nearby Rosscarbery in a cleverly converted barn! The farm is worked and they have established a market garden there with herbs, and greens, tomatoes and so on, grown for the restaurant. Richy finds it hard to understand why so many Irish farmers stopped doing this for themselves. Another bonus is that most of the restaurant waste is composted here.

Back at the restaurant, it is all go. But not with the staff. He has a good team, twenty four strong, his chefs “stay longer”. The place, the flow of work, is tidy, highly organized, everything in its place.

“Ninety per cent is made in-house. You can't go much higher than that.” And the menus rarely stand still, always a few on the specials boards, He had taken an “office day”, on the day of our visit, to work on the Spring-Summer menus for 2016. A few years back, he introduced a pizza menu and that is going strongly.

When Richy started up in 2002, he knew he wouldn't have to go far for good produce. It is all around here in Clonakilty, in the fields of the local farms, and in the nearby seas. And he makes great use of it as we found out, again, last week.

There were at least five specials on the board and I started with one of them: the West Cork Seafood Chowder, packed with little chunks of fish and a few mussels in their shells, a terrific chowder and a great starter on a cool enough day. Meanwhile, CL was warming up with the Buttersquash and Sweetcorn Soup.

Again, I found my mains on the Specials list: Tuna Nicoise Salad, boiled egg, anchovies and green beans. A superb combination of flavours (the meaty tuna and the salty anchovies), colours and textures (crunchy beans, soft eggs). And the salad, from the farm, was simply outstanding.

That well dressed salad also made an appearance in CL’s dish: Chicken, avocado and pomegranate salad, Gubbeen bacon, balsamic and extra virgin olive oil. Again, this was one to savour, take your time with, a pleasure to eat.

We would have loved a dessert and were tempted but settled for a cup of coffee, a chat with the man himself and a tour of the kitchen.

The R Cafe (left) & the restaurant

Blair Boys Talk the Talk And Walk the Walk.

Blair Boys Talk the Talk

And Walk the Walk

The Blair brothers, Richard and Duncan, can talk the talk and walk the walk. Whether as headliners at the recent major Irish festival in Milwaukee or as one of the stars of this year’s Theatre of Food at Electric Picnic, the Cloghroe duo can hold their own with the best.

But these naturals don't need a stage  to talk. They need no prompting to talk about the wonderful local produce they source for their much awarded Blairs Inn, no prompting to talk about their producers. And their producers include craft brewers. They love their beer here and were one of the first restaurants to produce a beer list as well as a wine list!

We were there for lunch in midweek. We had a superb lunch. And, yes, we had a lovely conversation. Beer was the first topic. We settled on the Radik American Style Pale Ale, an excellent one hop one indeed, produced by Cork based Belgian Alain Dekoster. Watch out for this guerrilla brewer - he can turn up anywhere - and by the looks of it, anything he turns out is top notch!

Anyhow, back to the lunch and my main course of Silverside of O'Crualaoi Corned Beef on a bed of champ served with Cabbage and Parsley sauce (16.50). This is the House Speciality, a dish that won over young and old alike during EP and one that I regularly order when I'm in Cloghroe. Always amazed at the amazing quality of this meat, an ancient Irish treat, enhanced on this occasion by a shared dish of flavoursome vegetables - the turnip was a treat - including those tasty baked roosters! And the recommended beer? Radik Pale Ale, of course!

CL meanwhile was tucking into Baked Fillet of Hake on a Gubbeen chorizo mash, served with a red pepper coulis. A great piece of fish, well cooked, but that mash too took its share of the spotlight and the light coulis also played a key role. And of course that dish of massive vegetables. Not forgetting her Pale Ale. Alain would have been happy to hear the praise!

Gubbeen too featured on my starter, also known as the Cloghroe Salad (8.65). Could have eaten the leaves supplied by their Mallow grower on their own!  But so well dressed and combined with warm brown bread, it was quite a treat, expertly assembled.

 And there was even more expertise in CL’s starter: Warm Tartlet of Ballinhassig Goat’s Cheese, creamed leeks and smoked salmon on a balsamic reduction (9.25). They lit the fire for us in Blair’s but we were already warming up with the excellent food.

Great stuff in this highly recommended award winning venue. Do visit and do join the conversation. You’ll have the craic here and be well fed.

Blair’s Inn

Cloghroe

Blarney

(021) 438 1470

http://www.blairsinn.ie/

Opening Hours

Mon-Thu 12.00pm to 11.30pm

Fri-Sat     12.00pm to 11.30pm

Sun          12.00pm to 11.00pm

Ortus Café & Brasserie. Bandon’s New Arrival

Ortus Café & Brasserie

Bandon’s New Arrival

Ortus has spiced up the dining scene in Bandon since its arrival on St Patrick’s Quay earlier this year. They started in February and were fully into their stride by April.

Though there is quite a bit on Tripadvisor, I hadn't heard anything about it until a week ago. I was in Bandon for the Frank Krawczyk event at the weekend and, afterwards, strolled over to Patrick's Quay for dinner.

Pork belly

Pretty good menu there, fish from Baltimore, beef from a local butcher, and it took us a few minutes to study it. First up, we got a basket of tasty bread along with some even tastier hummus. And then came a delightful amuse bouche of foccacia bread topped with cheese and vegetables.

Soon our starters were served, looking well, all at the right temperature. One was the Crunchy Goats Cheese with aubergine, and paprika relish, mixed leaves and balsamic dressing (8.25), the other Pulled Pork with Gubbeen fritters and a garlic mayo (7.75). Both were excellent and each had a little touch of spice that seems to feature, in a rather pleasant way, across the menu.

Pork starter

Amuse Bouche

Now we were really looking forward to the main courses and we would not be disappointed. My pick was the Crispy Lamb cutlets that came with a mildly spicy Ras el Hanout and a delicious confit of Mediterranean vegetables, a lively flavoured dish with a great mix of textures and flavours, the vegetables playing quite a role here,  adding hugely to the pleasure of eating this one (18.50).

Our other main course was Slow roasted spicy pork belly with tomatoes and roast potatoes, also some mashed potatoes on the side (18.50). The pork was beautifully cooked, so tender and tasty, and the spice brought it to a different level.

So you add all those up and you get a terrific meal, served with a calm courtesy. If you add them up in a different way, you see they come to €53.00. But because they all qualified for the Early Bird Menu (up to 7.00pm on the Saturday night), we paid only €35.00 for the two courses. So there you are, good food and good value at Ortus.

Ortus Café & Bistro

1 St Patrick’s Quay

Bandon

Co. Cork

email: rageul@hotmail.com

Phone: 087 7214726