Showing posts with label Kenmare. Show all posts
Showing posts with label Kenmare. Show all posts

Thursday, May 23, 2019

A Tasty Morning With Karen Coakley On Kenmare Foodies Tour.


A Tasty Morning With Karen Coakley
On Kenmare Foodies Tour.
Enthusiastic Emma at Maison Gourmet
Henry Street is abuzz this sunny mid-May morning. Shoppers out and about, drivers trying to find parking. All kinds of small shops here, cafés and bars too. But we’re in a back lane watching bakers at work. We’re privileged because we’re with Karen Coakley, the Kenmare Foodie herself, and her Kenmare Foodie Tour takes you to places you won’t get to on your own, allows you see what goes on behind the scenes (away from the bustling street and the busy counters) and in most places you get to chat with the person or persons who started the food (or drink) business.

Margaret of Kenmare Ice Cream is one of those protagonists. Rose also plays a key role but she has to leave on business and it is Margaret that tells us the story. Both are Ballymaloe trained and were looking to start something in 2007. A gourmet deli was the first aim and they did much work on that before a discouraging coffee stop in Adare put them off. By the time they got back to Kenmare the ice cream idea was born but not yet taken seriously!

Margaret at Kenmare Ice Cream
But after research, it quickly gathered momentum and they got some equipment. How do we sell? They bought a tricycle, added three planks, and Margaret went off selling while Rose made the ice-cream. By the end of that summer, with over 11,000 scoops sold, they knew they were on to something.

Soon they had to scale up. They found “proper equipment” , including a 24 flavour cabinet, and a UK expert came over to give them two days training. They had  started making French style ice cream but now switched to the Italian style. “Because it’s all about flavour,” said Margaret. “More so than the richer (egg based) French style. Raspberry Ripple was our first flavour, and still my favourite. We stay as clean and green as we can. Four years ago, we started making whipped ice cream and that is now a big success. We do high quality but at a good price.”

Their Bia Bia is a full scale cafe, including ice-cream of course, in Railway Street while Kenmare Ice Cream, where we visited, can be found on Henry Street (open 11.00am to 11.00pm in season when Margaret and Rose have 22 people employed). Oh yes, you may still see that tricycle around Kenmare on special occasions but their famous cow, Moodini, is parked up for a while, awaiting a suitable grazing spot!
Patrick and Emma talk sourdough
If you’re arriving in Kenmare from the West Cork side, you’ll spot Maison Gourmet on top of Henry Street on your left. It was here, on the terrace at the rear that we joined up with Karen and her group. Soon, we met Emma, the French lady behind the bakery/café. And she took us out the back, to the lane where the bakery is and where we got our hands on the dough and fashioned our little baguettes (which we would collect, nicely baked, at the end of the tour).

Here they use a rather special butter, the Isigny AOC (now AOP). They can’t use Irish butter. It is good but it doesn’t have the same elasticity as the Isigny. Emma, having been part of large bakeries in Carcassonne and Toulouse, is delighted to be in Kenmare and you can see that Kenmare is delighted to have her and her bakery. Amazing too how many French visitors find their way to Maison Gourmet. Maybe it's that tempting smell of the breads, cakes and Java coffee.

Thirty years ago, she met Patrick who was already a baker, fell in love with the baking and the baker. Emma has “flirted” with Ireland since she came here as an au pair when she was twenty. Then, 3 years ago, she and husband Patrick “took the path of our dream and we opened a bakery in Kenmare. That was the best idea that we ever had.”
Beara Gin truffles at Lorge

Their butter and flour may be imported from France but they also use lots of high quality Irish produce in the busy café. But it is the breads (including sourdough) and pastries that attract me, all those classics from butter croissants to pain au chocolat (again the very best of chocolate is used) to Macarons to Mille Feuille, strawberry tartlets and more.
Olivier (On the Wild Side)

More chocolate down the street where’ll you find the Lorge shop. Hard to believe he started making chocolate by accident. His “factory” at nearby Bonane is housed in the old post office and is now a thriving business. Karen told us he is currently working with Beara Gin and indeed we sampled some of those delicious white chocolate truffles and, later, bought some bars and a bag of his marshmallow.
Alain knows his wines

Soon we found ourselves down by the town park where the weekly market was in progress. As we walked, Karen was dispensing food and recipe ideas, lots of tips all the way through the morning. 

At the market, we sampled the cured meats (including a beetroot and pork saucisson and a delicious chorizo) by Olivier of On the Wild Side. Later we called back to get some of his paté and also those Merguez Lamb Sausages. Cheese samples then, including Milleens and Coolea, from Christian’s cheese stall where he had many choices for his customers.

“How about a glass of wine?,” said Karen. Oh yes was the answer. We headed for the Vanilla Grape, a wine and card shop owned by Alain and Christine. “We are here 15 years now,” said Christine. “though those shelves are over 100 years old.” Frenchman Alain is always on the lookout to give his customers wine at a good price, not easy though considering we “had two tax hikes since the recession”.

But he did have just the job for us, a Cà Vittoria apassimento style, not from the Veneto but from Puglia, and well priced at €19.50. As we sipped the Nero D’Avola, we discussed serving temperatures with Alain saying the fridge is not a friend of wine. Had another chat with him later in the afternoon and bought myself a bottle of Chateau Vincen from Cahors much to the delight of Alain who himself is from the area (Figeac).
Making coffee with the Syphon

Alexa and Dave are the duo behind Babors Beans at the Brewhouse in the Square. Here they are serving top quality coffees, sharing bites, monstrous burgers and zesty cocktails to brighten up your day. But we’re here for the coffee that they roast themselves.

Dave told me they have eight single origins and five blends. He has to keep an eye on the price. “You have to watch the market as the price changes every day. It is too expensive to buy from the individual farmers. I get mine from Inter America Company. 

He is, of course a passionate enthusiast. “You can drink 10 to 15 cups a day and it’ll do no harm if you drink a lot of water as well!” He showed us two ways of making coffee, with the Syphon (which I preferred) and with the Chemex. We also enjoyed an espresso. By the way, not alone can you buy 250 grm bags of the various coffees here but you can also get the implements including the Syphon and Chemex. The new roastery is close to being ready and then he’ll be doing classes and demos and no doubt Karen will have that on her tours as well!

After all that, it was back up to Maison Gourmet to collect our loaves and say goodbye to one another. The tour takes about three hours but it was so enjoyable, with so many different and informative chats, that the time flew.
Christian and his cheeses

Get all the info on Kenmare Foodie Tours here.   Karen is always working on varying the tour and soon there’ll be a fish call.

Monday, September 17, 2018

No 35 Kenmare. It’s A Good Number!

No 35 Kenmare
It’s A Good Number!
Charcuterie Plate!

When they say Farm to Fork in No. 35 Kenmare, they mean exactly that. Their free range pigs are reared just about a mile away. And they don't have to go too far for their fish either!

We were there on a damp Tuesday night recently and the place, spread over two floors, was packed. A terrific buzz there and terrific food too from Head Chef Tony Schwarz and his team in the kitchen. The team outfront were excellent too, helpful and chatty, and efficient to boot.
Treacle and walnut bread

Luckily we had a reservation and were soon seated upstairs (those stair steps are very narrow by the way). I was aware of the pig farm so was concentrating on that on the menu as we nibbled at the excellent Treacle and Walnut bread that came with a seaweed butter.

I spotted my starter without delay: a charcuterie plate of salami, chorizo and coppa along with various relishes and gherkins, pickled cucumber,  Granny’s jam, olives, celeriac with mustard, capers, peppers. It was packed with good things, substantial and totally delicious.
Pork mains

CL was a little on the jealous side but I was able to share a few bits and pieces! Her starter was the Dingle Gin Cured Salmon, Cucumber: Ketchup & Soused & Charred. Not as substantial maybe but another excellent appetiser.

Cider and pork is always a good match so I was enjoying a glass or two of the lovely Stonewell Medium Dry. And I needed another one as my mains arrived. They do a Pork dish of the day and I tucked into the Collar of Pork, with colourful Mooncoin Beetroot, the excellent smoked black pudding, all in a red wine jus. A super plateful, great flavours and textures, aromas too.

CL got a lovely piece of Halibut, well cooked and neatly presented, served with summer vegetables, a basil pesto and red pepper relish.

Have to admit though, we didn’t make it to the desserts this time! It was a wet night, the last Tuesday in August, and we were not expecting to find so many in the pubs. But most were packed and most had live music. We finished the evening enjoying the craic, sipping a craft beer or two (Brú Pale Ale and the Tom Crean family Expedition Red Ale). Kenmare Abú!

35 Main Street, Kenmare, Co Kerry.
Tel: +353 (64) 664 1559 | Email: info@no35kenmare.com



Thursday, May 26, 2016

Poff’s, The Tops of Kenmare. Supporting Local

Poff’s, The Tops of Kenmare.
Supporting Local
Poff’s of Kenmare is my kind of place. And, though I’ve never met her, chef/patron Helen Poff is my kind of person. She and her bright and airy café on New Street support local producers.

It is up there on the board in black and white: Star Sea Foods Kenmare, Coolea Cheese, St Tola Cheese, Harrington Bakery, Folláin Jams and Marmalades, Peter O’Sullivan Sneem black pudding and juicy burgers, Ashes of Annascaul sausage and white pudding, Kenmare Select Smoked Salmon, and Billy Clifford’s organic salads and vegetables.

Put all that gorgeous food into the hands of the experienced Helen Poffs and you're on a winner, for breakfast and lunch. And as some parts of the breakfast menu, including the Full Irish, are available at lunch time, you have a great choice all the way through the day.

But there is much more: daily specials, quiches, salads. Sweet stuff too if you're just in for a cuppa! Take a look at the lovely little place here. Rotate the view and you’ll see that they have a few seats outside too, for the good days that are ahead.

We called in there in late April - it is just off Henry Street. With a big dinner coming up that evening, we weren't looking for anything majorly filling! We had to restrain ourselves as we were seated right alongside the display cabinet!

The soup changes daily and there was an attractive one on, indeed I think there was a choice. CL picked the Broccoli and Blue Cheese (4.50) and I can guarantee every drop was finished off. One happy customer.
Spick and span
And I was very happy too. Helen opened this place last year having been Head Breakfast Chef at the famous Park Hotel. So when I noted “fluffy” on the pancake description, I thought to myself, I could be on a winner here. And I was.

The full description read: Fluffy American style pancakes with Maple syrup, fresh berries and cream (6.5). I know pancakes regularly turn up on breakfast menus in hotels and guest houses but mostly they are disappointingly stodgy. Not so here. Fluffy she said and fluffy she delivered. Perhaps the best pancakes I’ve ever had. I know many of you love nutella and they also do a version for you!

A couple of excellent coffees (2.00 each) later and we stepped out into the April sunshine. Or was it showers at the time?

  • By the way, at the recent regional Restaurant Association of Ireland awards, Poff’s won the Best Kerry Café Award.

Poff’s
New Road
Kenmare
Co. Kerry
Phone 064 6640645
Wed-Sun: 9:00 am - 5:00 pm. Check Facebook for seasonal changes.

Sunday, May 15, 2016

The Mews. A Kenmare Delight.

The Mews. A Kenmare Delight.
Rather Special.
Turbot
Sometimes it’s the little things. The things that don't cost that much, if anything. But that make a big impression. Take a couple of the little things on a recent visit to the lovely Mews Restaurant in Kenmare, opened last year by Gary Fitzgerald and Maria O'Sullivan.

First impressions? The smiles on entry. Indeed, throughout the evening. And another? The Gouda and spring onion bread that came as we sat down, along with a tasty tapenade. No big cost here! But a very good impression!

Not much good though being nice and chatty if the big things don't add up. Here, they do. Maria and chef Gary are an experienced pair in the business, having previously worked in places such as Park Hotel Kenmare, Menton’s at the Plaza Killarney, The Chart House Restaurant Dingle and the Limetree Restaurant Kenmare.
Their hard-won experience is being put to brilliant use here in the heart of Kenmare, just a few steps off Henry Street. Service was excellent throughout and so too was the food. In Kenmare, I always keep an eye out for the fish, especially the specials.

And they had Turbot, my favourite fish, on that evening. It was served with an Israeli couscous and an exotic salsa. It was perfectly cooked and tidily presented and worth every penny.

Meanwhile CL was thoroughly enjoying her fish dish, a regular on the menu: Oven baked fillet of hake, with tomato and aubergine fondue, potato rosti, salsa Verde, apple balsamic. Another delicious delight from the Atlantic via the Mews kitchen!
Dessert
Quite a wine list here too, and delighted to note that it included a few by local organic wine importer Mary Pawle. With the fish, we sipped a glass of the Raimat Abadia, Chardonnay/Albarino. Earlier still, while checking the menus, I’d enjoyed a cool drop of Tio Pepe sherry.

Just like the mains, there’s a great list of starters here, lots of local producers mentioned throughout. I enjoyed a starter and a half, a trio of crostini: Dressed Dingle crab and shrimp with avocado salsa; Duck wontons with plum chutney; Blue cheese with hummus and chilli jam. CL did well too with her Baked field mushroom, filled with hummus, topped with Cashel blue cheese and chorizo, quinoa and pickled carrot, berry vinaigrette.
Breads

This turned out to be one of the best meals for us in a long while. And the finish was well up there too, even if we had to share the Rhubarb and white chocolate panna cotta, orange sorbet and amarena cherry cookies, each element a gem.


Sad to have it all come to an end but it was two happy customers that stepped out into the Kenmare night. Very Highly Recommended.


The Mews
Henry Court, Henry Street, Kenmare, Co. Kerry
Phone: 064 6642829
email : info@themewskenmare.com


Thursday, May 5, 2016

Mulcahy’s Kenmare. Superb Food On Main Street

Mulcahy’s Kenmare
Superb Food In New Main Street Venue
Halibut
Sit yourself down on one of those high-backed leather chairs and study the menu. You could be in a capital city but just outside is Main Street, Kenmare, Co. Kerry and you are in the new ultra comfortable Mulcahy’s Restaurant.

You've admired the new curved bar on the way on, maybe you’ve stopped for an aperitif. But now it is time to make your choices. And don't forget the specials. As you choose, some gorgeous breads are delivered to the table, along with a Green Olive Tapenade, good butter too of course.
Sausage of lobster and prawn
And before you get to the starters, there is an amuse bouche. This evening, we get a goats cheese and beetroot creation, a few little spoonfuls of deliciousness. I put that little spoon to more good use too, finishing off the tapenade that wouldn't fit on the bread!

For a starter this evening, from the specials board,  I could have picked the Braised Beef, white onion, puréed mushrooms, and bone marrow. I know one customer who did and his tweet was ecstatic! I picked a good one too: a Boudin of Lobster and Prawn. Quite a “sausage”, with a delicious sauce! Our other starter, also from the specials, was Scampi with Marie Rose sauce.
Pork Belly
The main courses were something else. Halibut is a gorgeous fish but here it is quite a treat, served with mussels, bacon and clam cream. My choice here was Pork Belly served with Salt Baked Celeriac, Chorizo and puffed crackling, another gem. The mains are accompanied by perfectly cooked vegetables: crunchy sugar snap peas, a smooth mashed carrot with cumin, and croquette potatoes.

Fairly full after that lot, even though the pace had been relaxed all through. Service was excellent as well, friendly, informative. They couldn't persuade us to take dessert though but I did enjoy a sweet finalé thanks to a wee glass of their Crasto LBV Port, elegant, sweet and spicy, a more than able substitute for the listed but unavailable Warres. So it was with a nice warm feeling that we left the new house of Mulcahy. Very Highly Recommended.

Mulcahy’s Bar & Restaurant,
Main Street, Kenmare,
County Kerry
064 6642383 or 087 2364449

Thursday, July 11, 2013

Food and Drink Spotting

Food and Drink Spotting
Walnut and Date cake via Lorge Chocolatier Kenmare.
See his delicious chocolate and nougat and more at
this weekend's Kenmare Food Carnival.
Farmer's Market for Camphire International Horse Trials & Festival

Local food and craft producers from across the region are set to feature at the Camphire International Horse Trials which will take place in west Waterford from July 26 to 28.

For those with a sweet tooth Maurice Butler from the Dungarvan based Butler’s traditional Ice cream will be on hand to ensure visitors enjoy some of Ireland’s finest handmade Ice-cream, Baldwin’s Farmhouse Ice-cream from Knockanore and Candy Rock Lane from Cork will also be on hand with sweet treats.

The Summerhouse Café from Lismore will be onsite with their popular local produce along with Helen Murphy’s Catering whilst Volcano Wood Fired Pizza will serve up delicious artisan pizza from their mobile wood fired pizza oven.

According to Festival Organiser, Billy Garvey, “Visitors to Camphire will be able to sample some wonderful local food produce whilst enjoying all the equestrian action of the Trials.  Furthermore, the wonderful views of the Blackwater valley provide a truly unique setting to enjoy what will be a great weekend in our outdoor Village.”

Free Wine and Poetry!
Don’t miss the Free wine at Felix Dennis's poetry readings this week in Dublin and Cork - there's gallons of it, according to Stuart of From Vineyards Direct. Dennis is “one of the most popular, critically acclaimed poets of recent times attracting thousands of dedicated fans across the globe”. Check him out here
 €20 - Tickets / €10 Concessions (Includes pretty much unlimited FVD Wine.....a good time guaranteed). 
Dublin - Thursday 11th July
The Button Factory
 Cork - Saturday 13th July
The Firkin Crane  

Galway’s Masquerade Extravaganza

A carnival of masked revellers, led by a lively band, will wind through Galway’s medieval streets on Saturday 28th September during the highly anticipated Gala ‘Mardi Gras’ style masquerade event, sponsored by Tindal Wine Merchants.

Combining five bands, three venues and one great party, the evening is tipped to be the 2013 festival highlight! Guests are invited to don their most colourful clothes and captivating masquerade masks as they venture on the movable feast. In each of the three venues, guests will indulge in a different course of delicious seafood while being entertained by live performances ’til the wee hours.

The Galway Oyster Festival has been hailed by the Sunday Times as “one of the 12 greatest shows on earth” and ranks in the AA Travel Guide among Europe‘s 7 Best Festivals as well as most recently winning a place in the Independent UK 10 Best Food Festivals.

As this vibrant city pulls out all the stops for The Gathering, 2013 is the year to taste the celebrated hospitality and vibrant atmosphere that is gloriously Galway. More info from info@galwayoysterfest.com

Wednesday, June 19, 2013

24 hours in Kenmare

24 hours in Kenmare
View of Kenmare Bay from the Sea Shore guesthouse
An unexpected call led to a quick decision to head for Kenmare for a recent overnight stay. No rush on the way down so we took the “long” route: lunch at Manning’s Emporium and a trip around the Beara Peninsula.


Kenmare Bay
The Sea Shore, a well named guesthouse, just about a mile from the town, was to be our overnight base. We got a terrific welcome from Owen on check-in and a welcome cup of tea before we even thought to ask for it. Met his wife Mary Patricia at breakfast in the morning, quite a breakfast I might add, and she filled us in on places to visit and so on.
Kenmare town
Of course, we had been out the night before for a meal, this at the well known Lime Tree. Many of you will know of this restaurant over the years but did you know that it is now owned and run by one of its former chefs Michael Casey?
The Lime Tree
It remains a top class dinner venue. My starter was the Oak Smoked Kenmare  Salmon with celeriac and apple remoulade and a caper and red onion salsa. Excellent also was the Warm Sneem Black Pudding salad, served with crispy fried potato cubes, apple compote and blackberry vinaigrette.

Duo of lamb
On then to the mains. Mine was the superb eye-catching Duo of Lamb: a mini shepherd’s pie (served in its own pot) and a rack of locally sourced Kerry lamb with a confit of garlic and thyme juice, all served on a board. The other main course was also top notch, also so well cooked, and it was Pan-fried breast of Skeaghanore free range duck with a rhubarb and ginger chutney, apple and a cassis jus.

On the following morning we visited Bonane Heritage Park which is crammed full of archaeological sites of all descriptions, including a Stone Circle and a Ring Fort, all within easy walking distance. Amazing.

Nearby also is the Lorge Chocolatier and that also is worth a visit. Soon we had a bag full of chocolates, nougats, marmalade, honey and other foods. All great, though I didn't realise 'til later that the honey came in a plastic jar!



We didn’t touch the chocolate at that point as we had a lunch date at the Boathouse in Dromquinna. This restaurant is on the northern bank of Kenmare Bay, quite a setting. It is a lovely spot and they do excellent food there. The same menu runs from 12.30pm until closing.

CL very much enjoyed her starter portion of  Mussels in a gorgeous white wine cream sauce while I was delighted with the Potted Crab Mayonnaise, with crispy capers and tortilla chips. Off to a good start then.

Next up for me was the mains portion of mussels and I wasn't disappointed. CL’s choice was the seared fillet of Hake and this too was top notch, looked very well and tasted even better. 

Just time for dessert then (before heading to Killarney for a family visit) and this was the spectacular Boathouse Knickerbocker Glory. Try it sometime! And do try Kenmare, well worth a visit, even if for just twenty four hours.



Stone circle at Bonane



Monday, February 25, 2013

Davitt’s of Kenmare, an excellent base

 Davitt’s of Kenmare, an excellent base
Kenmare in the evening
 Spent a few days in Kenmare recently. I was based in Davitt’s  in Henry Street and am glad to say it was a delight to stay there. We had a lovely welcome and our upstairs room, away from the street, was spacious and, with two big skylights, quite bright as was the spotless bathroom. Just in case you don’t like too much light, I’d better let you know the windows had pull-down blackout blinds!
Kenmare in the evening (2)
We had prior dining arrangements for the evenings but thoroughly enjoyed our breakfasts, not least the friendly chats with Mary. She told us that they have been there about 14 years. The well kept place, which also includes a restaurant and bar, is a credit to them. The feeling of space applies throughout and even the corridors along the different flights of bedrooms are well lit compared to higher classed accommodation. Just to finish off about the breakfasts, I must say that the choices were huge, everything from the Full Irish to cereals and seeds and yoghurts and fruits and juices, virtually anything you’d want really.

Parking was no problem to us in the middle of February but could be one later in the year, though that applies to Kenmare as a whole. Davitt’s do have a small area at the back and we used that all the time but it is really small. The parking on-street is by meter and there are some good car parks not too far away. Still, if you’re hauling cases, go to the back if you’re not lucky enough to get a spot on the street outside.

Kenmare in the morning
Kenmare itself is a lively town with some great hotels and restaurants, more than you’d think. It is also a terrific base for local touring. Indeed, it gives you a gateway both to the Ring of Kerry and to the Ring of Beara. Walking, cycling or driving, you’ll be well placed for some of the best scenery in Ireland.

And watch out too for terrific local festivals. Mary was very enthusiastic about the traditional gathering there on the 15th of August and a newer one, the Kenmare Food Carnival , is also attracting the crowds and this year’s event is scheduled for the 12th to 14th of July.

By the way, if you need a taxi while in Kenmare, you could try A1 Taxis (087 2910584 and 087 3560011). Davitt's booked them for us for one trip and we found them friendly and efficient and their fares seemed reasonable.

Wednesday, February 20, 2013

Warm Welcome in Mulcahy’s

Warm Welcome in Mulcahy’s

Walked in off the cold of Henry Street to the warmth of Mulcahy’s Restaurant one evening last week. For a second or two, thought there was no one home but that was just the dim lighting in the Kenmare restaurant.

The cold outside was soon forgotten and, after a warm welcome, we were shown to our comfortable seats and, now accustomed to the lighting (it wasn't that dim!), began to study the menu, with the helpful staff reminding us of the specials board and also advising us of one or two minor changes.


Sampled a couple of tasty breads as we began to make our minds up and indeed there was also a lovely Amuse Bouche, goats cheese and beetroot, delivered to the table.

There were seven or eight starters to choose from, including the soup at €5.50. I picked the Hen Egg, twice cooked, Asparagus, Iberico Ham and Garlic Hollandaise (€7.50). Quite a combination of tastes and textures but really well balanced. The other starter also went down very well indeed. It was that bit different: Cannelloni, Prawn, Salmon and Lobster, Bisque, and Parmesan (11.00). 


They use a great deal of local produce here and fish is obviously going to feature strongly. Again there were seven of eight choices for mains and three were fish: Halibut, Scallop and Lemon Sole. We weren’t complaining. On the contrary!

Halibut doesn’t feature that much on local menus so this was my pick: Roast Halibut, Mussel, Bacon and Clam Cream (26.00). Excellent, as was the side dish of vegetables and potato, included in the price.


The same veg was included in CL’s choice: Lemon Sole with Tomato Brown Butter (22.00).  This is cooked on the bone and served whole. Takes a bit more “work” with the knife and fork but well worth it!

Each of the desserts on the short list costs seven euro, though you’ll pay two more for the cheese plate. Some interesting choices here and I gave it a bit of thought before picking the Rhubarb Mille Feuille. The photo will give you an idea with the rhubarb, in a form of ice cream, between the pastry layers. Very enjoyable, a kind of low key sweet and sharp! CL went for the equally delicious Passion fruit Soufflé with Honeycomb ice cream.



Finished off with a cup of tea. They were out of my favourite Rooibos so I switched to Earl Grey and that was no hardship! There is a big enough wine list here, with some expensive ones, but I settled for a glass of a crisp De Martino Sauvignon Blanc (Chile) that went well with the fish.

Head Chef Bruce Mulcahy is back and Mulcahy’s are once again known as Mulcahy’s with the short-lived Wild Garlic title now redundant. So there you have it. To find them, go to Henry Street, Kenmare, though you may have to park some distance away as the town is short on parking spaces.


36 Henry Street, Kenmare
Hours Thu - Sun: 6:00 pm - 10:00 pm
Phone (064) 664 2383