Showing posts with label Hegarty's Cheese. Show all posts
Showing posts with label Hegarty's Cheese. Show all posts

Wednesday, December 14, 2022

Pandemic or Recession, the Blair Boys never shirk a challenge

 Pandemic or Recession, the Blair Boys never shirk a challenge 

The Blairs Boys never shirk a challenge. Their family owned country inn near Cloghroe has, like many restaurants, been ambushed and battered by pandemics and rising costs, yet Duncan and Richie have come up fighting, still cooking and serving the good stuff, seasonal comforting food these bleak December days.

But leave your bleakness at the door, as they do. Lots of smiles and chats in here as regulars know. And of course they have craft beer, a full menu of it. Indeed, they were one of the pioneers (not the kind with the badge) of local beer, matching it with their local produce. On the current list, brewers such as West Kerry, Blacks of Kinsale, West Cork Brewing and 9 White Deer are highlighted.

The Stag Gluten Free Stout by 9 White Deer has been a big hit here over the years and was one of our drinks during the visit. The other was their Kölsch, a summer favourite of ours. Not summer now but the Blairs fire was warm and the beer went down a treat. Also spotted the new 9 White Deer Export Stout 7.4% (Stout Aged in Blackwater whiskey casks in West Waterford) and that came home with us. We were advised to hold on to it for a while!

We had arrived just as they opened at 1.00pm last Thursday and so did quite a few others and Christmas was very much in the air when a large group of customers came together. And there was plenty of warming food to choose from.

Starters included Soup of the Day with Potato Flatbread; Tartlet of Ardsallagh Goats Cheese, creamed leeks and a beetroot chutney; and Garlic Wild Mushrooms with potato flatbreads. Our pick, available in small and large portions, was the West Cork Whiskey Wings with a Cashel Blue dip and potato flatbreads. Superb flavours from a warming dish ideal for the zero degree weather outside in the valley.

Mains on offer included Roast Half Chicken with all the trimmings including roasties; Angus Beef Burger with cheese, gherkins and house sauce and with skin-on wedges; Roast stuffed loin of Timoleague Pork with all the trimmings with roasties of course!; a seasonal Veggie Pie, topped with Cheddar cheese mash; Thai Green Chicken Curry with steamed rice.

My pick was the Cottage Pie of ground beef topped with creamy mash and a side salad, another comforting warm blast against the cold! But I think, on the basis of a spoon or two, that CL was the winner here with a tempting looking Fisherman's Pie of fresh fish topped with smoked Hegarty’s Cheese and dill mash. It looked tempting mostly because, unusually, the chunky fish pieces were floating around an island of the tasty mash. Something different but very satisfying indeed. Just like everything else on the menu, this was comfort food at its best, perfect for the weather this time of year.

This one came home!

Finished off with a chat with the brothers and wished them luck for the months ahead. But those two know you make your own luck where the main ingredient is hard work. Their loyal local customers know that too and, combined, that’s a solid foundation for whatever pestilence or economic woe that may (or may not) lie around the corner.

Monday, May 23, 2022

Taste of the Week. Cully & Sully's Tempting Tomato Risotto

Taste of the Week

Cully & Sully's Tempting Tomato Risotto

Lots of good things to eat at the weekend's Ballymaloe Grainstore's May Fair. No surprise with that and no surprise either that we found our current Taste of the Week at the Cully & Sully stall.

Of course, they had their famous soups on display but we were directed, in the best possible manner, to try their range of risottos: Tempting Tomato, Charming Chicken and Moreish Mushroom.

To make a long story short, we arrived home with a bagful and, having tasted a couple in Ballymaloe, were keen to try one in earnest and in full. 

We had eaten well around the Fair so didn't need a full dinner. So we made the Tempting Tomato the centrepiece of our supper, adding a variety of leaves from the garden, some artichoke globe quarters container bought from Olives West Cork via Neighbourfood, and some superb sourdough from the Grumpy Bakers (also bought at the May Fair). Some EVOO was added as was some of Hegarty's new Ballinvarrig cheese (we had no Parmesan in the house!) was grated (very finely) on top.

As expected, the Risotto was a winner and instantly declared our Taste of the Week. Now looking forward to trying out the Mushroom and Chicken.

Lots more info and recipes from Cully & Sully here.

* One pack of the risotto makes a meal for one, or if shared, a meal for two with the addition of other bits and pieces such as detailed above.

Wednesday, January 12, 2022

A Simply Better Continental Cheese Selection.

Continental Cheese Selection

From Simply Better By Dunnes Stores

Gorgonzola Piccanta

A Christmas present of cheese put me thinking of a Swiss holiday and an excursion to the town of Gruyères, and aliens! There were fabulous views, a church, a chateau, and the famous cheese!

There was also a strange museum – based on the film Alien. The HG Giger Museum is based on the work of the graphic artist of the same name, who did the special effects for the film and others (such as Poltergeist 11).

This way for cheese!

A similarly themed bar is adjacent and it was here that we had coffee and minuscule meringues made with Gruyère. Then a short drive downhill to an “industrial” cheese manufacturer where a robot is usefully employed turning, watering and replacing big wheels of cheese in the racks.

Gruyère was included in Continental Cheese Selection by Simply Better Dunnes Stores at Christmas and it was quite a pleasant and tasty surprise, not least because some were “new” to me, as the vast majority of the cheese eaten here in this house over the past few years has been Irish. 

Babies in the bar.
G'us a drink, now!

So it was nice to see and taste what is going on the continent. And there was a good bit of variety in the selection. There were two fairly familiar cheeses, the Gruyère and the Gorgonzola. The other two were completely new to me, the soft rind Langres from Champagne and the L’Edel de Cleron from Franche-Comte. Also included was a little jar of Fig and Macadamia Nut Chutney from Girona in Spain; the nuts from Australia the all-spice from Jamaica.

One day last week, we made a fruitless run to try out the Cork Marina Market again but the large car park was full and lots of pedestrians coming in as well, plenty of  families around with schools still on hols. Quite a gang already eating out on benches under the full sun. We had to beat a retreat. 

What now for lunch? I thought of this selection and we opened the L’Edel de Cleron produced by Jean Perrin. I was reading about it and saw that Perrin makes it with milk from Jura Mountain Montbéliarde cows, the same milk used for Mont D’Or (both are wrapped in spruce bark). 

In the belly of the beast! Inside the pub in Gruyeres

So we heated up the cheese in its little round box and, when warm and soft, scooped it out with fingers of toast. Very delicious indeed, lusciously creamy and it vanished very quickly. Just the job though for lunch and I drizzled some of local honey (Leamlara) onto the last few scoops and that added to the pleasure.

Langres Cathedral

Langres is named after a little town in Champagne and is distinguished by a wee hollow on top of its small drum shape designed to hold a tiny pool of brine while maturing. Our producer, Fromagier Schertonleib,  went a spirited step beyond and this is matured with Marc de Champagne!  A touch of class.

It is a cows milk cheese with an edible orange coloured rind. It is creamy and smooth and melts on the palate. There is a delicate pungent aroma while the flavour is light, though the intensity of aroma and flavour can change as it matures. It is excellent on its own or when used in cooking.

By the way, we did use the multi-national chutney with all the cheeses (plus some Hegarty’s Cheddar that we had in the fridge) and it was excellent. The versatile Spiced Plum and Port Jam (by The Big Red Kitchen) also saw plenty of use and really starred with the Gorgonzola, as did the lovely Toro Albalá Marqués de Poley Oloroso (from O'Briens Wine).

Gorgonzola (via Pixabay)

Speaking of Gorgonzola, this Piccante Gorgonzola (AOP) was produced by the Arrigoni family in Lombardy, a region where nowadays the famous blue is made mostly in commercial plants. It traditionally has a white moist paste with green/blue veining and a sharp lactic smell.

The chateau at Gruyeres

Our Piccante has a beautiful smooth texture and a rich spicy flavour - so little bits are best! The rind is inedible. There are two types of this cheese, Piccante (savoury) and Dolce (sweet), with the latter (less blue-veined with a more delicate taste) representing some 90% of the production (ref: The Oxford Companion to Cheese).

French Onion soup with Gruyère (at Market Lane)

And the Gruyère? Characteristics of this famous Swiss cheese are its dry, firm and chewy texture and a moderately tangy flavour and with a nutty sweet finish - no need for any chutney here. A good one for the cheeseboard and a superb cooking cheese. The rind by the way is inedible.

Ours, a 15-month cave aged cheese, is made in traditional copper vats by the Margot family in the heart of the Jura Mountains and it is slowly matured in caves. The texture is firm and smooth and the flavour is rich and intense. 

Hegarty's copper vat

Gruyère is made mainly from Holstein milk and its long-time cross-mountain rival Comté (or Gruyère de Comté) from Montbeliarde. Just a few miles north of my house in Cork lies Whitechurch where Hegarty’s make a superb Templegall that can rival the Swiss and French; they use milk from their Freisians and, yes, they make it in a beautiful copper vat (over 60 years old).

Monday, August 17, 2020

Taste of the Week. Irish Cheese

Taste of the Week.
 Irish Cheese

Lots of Irish cheese enjoyed these past few months, thanks to the delivery service of Neighbourfood. On the Pig's Back are regular suppliers and most, if not all these cheeses, have come from the Douglas outfit. I could do a Taste of the Week with each but took this shortcut instead! Just gives an idea of the marvellous cheese we have in this country. And there are so many more!

Crozier. Also had the original Cashel Blue. Cashel is cows milk while Crozier is sheeps.

Coolea came via the Roughty Fruity selection in the English Market. 

Friday, November 8, 2019

Ireland’s Top Cheesemakers and Producers Announced at 2019 CÁIS Irish Cheese Awards

Ireland’s Top Cheesemakers and Producers Announced at 2019 CÁIS Irish Cheese Awards
Complete list of winners below
Supreme Champions - Marion Roeleveld (left) and Sinead Egan of Killeen Farmhouse Cheese

A huge selection of Ireland’s farmhouse cheesemakers and producers gathered this evening (Thursday 7th November) at Cork’s Metropole Hotel, eager to learn who had struck gold – and silver and bronze – during the 2019 CÁIS Irish Cheese Awards. The list of worthy winners incorporated the finest cheesemakers currently operating in Ireland with 30 industry movers and shakers from all across the country walking away with a coveted award.

Hosted by MC and presenter of RTÉ’s Ear to the Ground Helen Carroll, the prestigious biennial event featured speeches from key CÁIS figures including Chairman Louis Grubb, Chairman of Bord Bia Dan MacSweeney and members of the trade, as well as one of the expert judges John McKenna. Guests were treated to a sumptuous 5-course meal prepared by the Metropole’s Head Chef Stuart Dardis during which 22 award winners – including the Public Vote Award, CÁIS Appreciation Award, Supreme Champion and gold medal winners – were announced. Thursday’s ceremony saw members of CÁIS; key supporters such as Bord Bia, Pallas Foods, Ornua, Horgan’s and Traditional Cheese; judges; cheesemakers; members of the public and trade representatives congregate in celebration of the abundant, diverse and exquisite range of Irish farmhouse cheeses produced on home soil.

The Munster region saw an abundance of gold medal winners, while silver and bronze medalists covered ground from Co. Wicklow to the Aran Islands, with many stops in between. Some of Ireland’s most well-known cheesemakers, such as Coolea Farmhouse Cheese, Durrus Cheese, Bandon Vale and Ardsallagh Farmhouse Cheese were awarded across multiple categories, as were the Tipperary-based Cashel Farmhouse Cheesemakers, Waterford-based Knockanore, Galway-based Killeen and Dozio’s of Mayo from the West of Ireland.

Guests at the gala event were particularly eager to hear the results of three of the biggest awards of the night. The first of these to be revealed was the winner of the Public Vote; a category that was introduced for the first time in 2019 and received more than 1,000 votes from members of the public. Macroom-based producer Coolea Farmhouse Cheese was announced as the clear winner, with the Willelm family delighted to accept the award. The CÁIS Appreciation Award was next to be announced and was presented to 2019 judge Dr Kieran Jordan by Chairman of CÁIS Louis Grubb. The final and most anticipated award-winner of the night – Supreme Champion – was announced as Marion Roeleveld for her 5-month matured Killeen Goats Cheese for the Simply Better at Dunnes Stores range, who received rapturous applause from attendees as they made their way to the stage.    
Congrats all round for Supreme Champion (centre front)

Since the previous awards ceremony, which took place in 2017, a range of new cheeses and cheesemakers were also introduced and commended on the night. The winners of the ‘New Cheese (available in last 2 years)’ category hailed from all corners of the country, with Dozio’s of Mayo’s Barr Rua Alpine Style cheese (gold medalist), Knockanore Farmhouse Cheese’s Allenwood Smoked (silver medalist) and Kilnalahan produced by Galway’s Kylemore Farmhouse Cheese (bronze medalist) all scooping awards. Cheesemakers new to the market since 2016 were also rightly showcased and welcomed into the fold, with the brains behind Bó Rua Farm Original Farmhouse Cheddar (Bó Rua Farm) and Sheep's Milk Halloumi (Ballyhubbock Farm) winning silver and bronze medals respectively, while Michael Finegan of Boyne Valley Bán (Boyne Valley Farmhouse Cheeses) walked away with gold.

This year’s selection of judges included a number of well-known personalities such as Catherine Fulvio, TV chef, award-winning food writer, author and proprietor of Ballyknocken House & Cookery School; Ross Lewis, Michelin Starred Head Chef at Chapter One Restaurant in Dublin; and food writers/bloggers Patrick Hanlon and Russell Alford, collectively known as The Gastrogays. The elite judging panel also includes Patrick Clement, Head of Culinary at Pallas Foods; Dr Matthew O’Callaghan OBE, member of UK Protected Food Names Association and Artisan Cheese Fair organiser; Catherine Mead OBE, Chairperson of Specialist Cheesemakers Association (UK) and cheesemaker/owner at Lynher Dairies; Aoife Carrigy, freelance food writer and editor; Dr John McKenna, food writer; Enda Howley, Cheese Grading Expert with Ornua; Monica Murphy, cheese  and wine expert; Rory Mellis, Wholesale Director of Mellis Cheese LTD; Dr Kieran Jordan of Teagasc; Diarmuid Murphy, Simply Better Brand Manager for Dunnes Stores; and John Leverrier, Quality Manager of Sheridans Cheesemongers.

Commenting ahead of the awards ceremony, Padraig O’Farrell of CÁIS said: “The Irish Cheese Awards provide those involved in the industry with a wonderful platform to showcase their work and to transform their brands into household names within Ireland and beyond. The event itself also offers an opportunity for producers, both on a large and small scale, to network and build community links.”

Also speaking ahead of the event, Dan MacSweeney, Bord Bia’s Chairman, said: “While these awards recognise individual excellence, all 68 farmhouse cheesemakers can take an equal share of the credit for the outstanding contribution that the sector, valued at €12 million, has made to the Irish dairy industry, our culinary culture and to local communities.”

For more information on CÁIS and the Irish Cheese Awards 2019 and to view the full list of winners online, visit For social media updates, follow CAISIreland on Facebook and @caisireland on Twitter or follow the conversation using #IrishCheeseAwards.

Complete List of 2019 Irish Cheese Awards Gold Medal Winners:
  • Class 1: Creamery mild cheddar up to 6 months – Aldi Irish Mild White Cheddar produced by Glanbia
  • Class 2: Creamery mature cheddar over 6 months – SuperValu Signature Taste Vintage Red Cheddar (counter product) produced by Newmarket Creamery
  • Class 3: Retailer Class (soft, semisoft, flavour added) – SuperValu Signature Tastes Gortnamona produced by Cooleeney Farmhouse Cheese
  • Class 4: Retailer Class (hard cheese) – Dunnes Stores Simply Better 5-Month Matured Killeen Goats Cheese produced by Killeen Farmhouse Cheese
  • Class 5: Soft/Fresh Cheese (all milks) – Bluebell Falls Cream Cheese produced by Bluebell Falls
  • Class 6: Goats Cheese under 2 months – Gurteen Baun Button produced by Galway Goat Farm
  • Class 7: Goats Cheese over 2 months – Killeen Goat Mature produced by Killeen Farmhouse Cheese
  • Class 8: Sheep's Cheese – Shepherd's Store produced by Cashel Farmhouse Cheesemakers
  • Class 9: Bloomy Rind Cheese – NO GOLD WINNER
  • Class 10: Washed Rind Cheese – Gubbeen produced by Gubbeen Farmhouse Products
  • Class 11: Blue Cheese – Crozier Blue produced by Cashel Farmhouse Cheesemakers
  • Class 12: Semi hard cheese aged under 6 months – Dunmanus produced by Durrus Cheese
  • Class 13: Semi hard to hard cheese aged over 6 months – Coolea Mature produced by Coolea Farmhouse Cheese
  • Class 14: Soft Cheese - Flavour Added – Zing with Apricot & Almond produced by Dozio's of Mayo
  • Class 15 - Hard Cheese - Flavour added – Coolea Mature Cumin produced by Coolea Farmhouse Cheese
  • Class 16: Smoked Cheese – Knockanore Oakwood Smoked Cheddar produced by Knockanore Farmhouse Cheese
  • Class 17: New Cheese (last 2 years) – Barr Rua Alpine Style produced by Dozios of Mayo
  • Class 18: Best Raw Milk Cheese – Templegall produced by Hegarty Cheese
  • Class 19: New Cheesemaker since 2016 - Boyne Valley Bán produced by Boyne Valley Farmhouse Cheese
  • Class 20: Public Vote Winner – Coolea Farmhouse Cheese
  • CAIS Appreaciation Award – Dr Kieran Jordan, Teagasc (retired)  
  • Surpreme Champion – Marion Roeleveld, Killeen Farmhouse Cheese


    Complete List of 2019 Irish Cheese Awards Silver and Bronze Medal Winners:
  • Class 1: Creamery mild cheddar up to 6 months
    • Silver: Dunnes Stores My Family Favourites Irish Mild White Cheddar 500g produced by Bandon Vale for Dunnes Stores
    • Bronze: Tesco Mild Red Cheddar produced by Wexford Glanbia
  • Class 2: Creamery mature cheddar over 6 months
    • Silver: Tesco Extra Mature Irish White Cheddar produced by Carbery Foods Ltd.
    • Bronze: Dunnes Stores Single Batch Selection Grader's Choice Cheddar 200g produced by Bandon Vale for Dunnes Stores
  • Class 3: Retailer Class (soft, semisoft, flavour added)
    • Silver: Simply Better Ripe Cooleeney produced by Cooleeney Farmhouse Cheese / Traditional Cheese Company
    • Bronze: Simply Better Ardsallagh Goats Cheese produced by Ardsallagh Farmhouse Cheese / Traditional Cheese Company
  • Class 4: Retailer Class (hard cheese)
    • Silver: Dunnes Stores Gubbeen Cheese produced by Gubbeen Farmhouse
    • Bronze: Dunnes Stores Single Batch Selection Grader's Choice Cheddar 200g produced by Bandon Vale for Dunnes Stores
  • Class 5: Soft/Fresh Cheese (all milks)
    • Silver: Ardsallagh Soft Goat's Cheese produced by Ardsallagh Farmhouse Cheese
    • Bronze: Galway Goat Farm Fresh Goats Cheese produced by Galway Goat Farm
  • Class 6: Goats Cheese under 2 months
    • Silver: Aran Island Soft Pearls produced by Aran Islands Goat's Cheese
    • Bronze: Boyne Valley Bán produced by Boyne Valley Farmhouse Cheese
  • Class 7: Goats Cheese over 2 months
    • Silver: Clonmore Goat's Cheese produced by Clonmore Cheese
    • Bronze: Aran Island Hard Goat's Cheese produced by Aran Islands Goat's Cheese
  • Class 8: Sheep's Cheese
    • Silver: Cais Na Tire Gouda produced by Cais Na Tire Cheese
    • Bronze: Cais na Tire produced by Cais Na Tire Cheese
  • Class 9: Bloomy Rind Cheese
    • Silver: Wicklow Baun produced by Wicklow Farmhouse Cheese
  • Class 10: Washed Rind Cheese
    • Silver: Milleens Dote produced by Milleens Cheese Ltd.
    • Bronze: Durrus produced by Durrus Cheese
  • Class 11: Blue Cheese
    • Silver: Cashel Blue produced by Cashel Farmhouse Cheesemakers
    • Bronze: Kerry Blue produced by Knockatee Natural Dairy
  • Class 12: Semi hard cheese aged under 6 months
    • Silver: Carrig Bru matured by Sheridan’s Cheesemongers
    • Bronze: Ella – Irish Furmagella produced by Dozio's of Mayo
  • Class 13: Semi hard to hard cheese aged over 6 months
    • Silver: Mount Leinster Clothbound produced by Coolattin Cheddar
    • Bronze: Mossfield Organic Mature Cheese produced by Mossfield Organic Farm
  • Class 14: Soft Cheese - Flavour Added
    • Silver: Bally Goats Cheese- Garlic & Thyme produced by Bally Goats Cheese
    • Bronze: Ardsallagh Cranberry Roulade produced by Ardsallagh
  • Class 15 - Hard Cheese - Flavour added
    • Silver: Castlefarm Fenugreek produced by Carlow Farmhouse Cheese for Castlefarm
    • Bronze: Killeen Goat Fenugreek produced by Killeen
  • Class 16: Smoked Cheese
    • Silver: Wicklow Gold Beechwood Smoked produced by Wicklow Farmhouse Cheese
    • Bronze: Durrus Smoked produced by Durrus Cheese
  • Class 17: New Cheese (last 2 years)
    • Silver: Allenwood Smoked produced by Knockanore Farmhouse Cheese
    • Bronze: Kilnalahan produced by Kylemore Farmhouse Cheese
  • Class 18: Best Raw Milk Cheese
    • Silver: Kilmichael Soft Goat's Cheese produced by Sunview Goats
    • Bronze: St. Tola Ash Log produced by Inagh Farmhouse Cheese
  • Class 19: New Cheesemaker since 2016
    • Silver: Bó Rua Farm Original Farmhouse Cheddar produced by Bó Rua Farm
    • Bronze: Sheep's Milk Halloumi produced by Ballyhubbock Farm
press release on behalf of CAIS

Monday, February 11, 2019

Barnabrow and Chef Bowes Rise to the Occasion. Again!

Barnabrow and Chef Bowes Rise to the Occasion. Again!
Skeaghanore Duck

The Gourmet Evening at Barnabrow House is becoming quite an occasion in East Cork and once again Geraldine Kidd’s charming venue and the skills of Chef Stuart Bowes combined to give us an evening to remember. 

Donie O’Brien of ENO had a selection of wines to be proud of and very enjoyable they were. And the occasion was further enhanced by music from the violin duo of Áine O’Halloran and Teresa Foley (known as Violini).

We began with a Cava and Canapé reception. As the glasses sparkled and the music played, there was time for a chat before entering the dining room proper. Quite a few of you will know this room as it is here they hold their well-known wedding meals. With its pointed gothic windows and high vaulted ceiling, it has a church like interior though the seating is more comfortable!

Cahermore Pork
More organic Cava at the table as the amazing Bouillabaisse was served. We had to do a bit ourselves as the Hegarty’s cheese came in little shreds on a side plate. Just added those to the soup and the magic happened as they complemented one another superbly, not to mention that rouille and the chefs top notch sourdough.

The Ballotine was just superb, again that match with the fig and the cinnamon spiced bread so really spot on. And the young slightly oaked Rioja was an easy drinking accompaniment. That high standard continued through the remaining courses. And again it was often the “little things” that enhanced the dish, like the Golden Raisin and Wild Garlic cream with the superb Duck Breast, even the tasty base on which the petit fours were served. 

Stuart Bowes had flagged that duck in his wee speech to the guests, proud to use produce such as Caherbeg and Skeaghanore, insisting on the importance of “local” and “using what’s on your doorstep”. “We are excited to do this, this quiet time of the year.”

Geraldine Kidd, now in her 23rd year here, is obviously proud of Stuart’s contribution over the past seven years and has battled to hold on to him against quite a few “poachers”! She was thrilled that word of these occasional gourmet evenings has spread beyond the Cork borders as she welcomed guests from Dublin and Clare.

Donie O’Brien and his ENO wines are regulars here and he was very proud of the organic Cava by Pares Balta that we started with. He loves Baron de Ley too, the producer of the Rioja. “They don’t buy in grapes, use all their own, a guarantee of quality”.

I must say that the Pouilly Fumé was gorgeous. Richly flavoured with tropical fruit and with a “concentrated minerality”. This was followed by another beauty, the Ribera del Duero, another organic wine. “It is 100% Tempranillo, 8 months in new oak, vanilla..aromatic, clean and fresh and will be great with the duck!” And so it was.

Violini stayed with us for the evening. They are classically trained and stylistically versatile. “We play movie soundtracks, pop and rock songs, big band jazz, latin, blues, and the best loved Classical music.”  If you want music for events in hotels, manors, castles, concert halls, or for special occasions big and small, contact them out at, also at 087 779 5031.


The Menu and Wines
Bouillabaisse with Hegarty’s Cheddar, Rouille, Country Sourdough.
Cava Pares Balta organic

Ballotine of Caherbeg Free Range Ham Hock and chicken, fig, watercress, Pain D’Epices
Baron de Ley Club Privado Rioja 2016

Irish Atlantic Turbot, Pearl Barley, Gremolata, Pickled Ballyhoura Mushrooms, Chicken Essence
Chatelain Pouilly Fumé Abbaye St Laurent 2016

Roast Skeaghanore Duck Breast, Polenta, Savoy Parcel with Confit leg, Golden Raisins & Wild Garlic Cream
Camino Romano Ribera del Duero Pares Balta Organic

Iced Nougat Parfait, Apricots, Rhubarb, Archers
Chateau Caillou Sauternes 2007.

Maher’s Coffee, Barry’s Tea, Petit Fours.

Head Chef: Stuart Bowes, Sous Chef: Adrian Kaszynski.
Wines: Donie O’Brien ENO.

If you missed out on the Gourmet Evening, you can still try Stuart’s cooking and the marvellous produce (both from his producers and the Barnabrow walled garden) during Sunday lunch at Barnabrow. See the menu here
Sweet dreams
Morning walk