Showing posts with label Metropole Hotel. Show all posts
Showing posts with label Metropole Hotel. Show all posts

Friday, October 16, 2020

“No Trick, Just Treat”…at the Metropole Hotel this October

press release

 “No Trick, Just Treat”…at the Metropole Hotel this October


Spectacular Brunch Boxes and Afternoon Tea available to enjoy at home

 

It’s all treats and no tricks at the The Metropole Hotel in Cork this October. The popular hotel has launched its takeaway menu which is bursting with local cuisine and fancy treats for people to enjoy from the comfort of their own homes. 


The Brunch Box is one of the most popular items on the take away menu. For €25 you can be treated to a selection of breads and dips, smoked salmon, chive cream cheese, smashed avocado, parma ham, homemade pickles and tomato relish. Also included are buttermilk pancakes with chantilly cream, maple syrup and berry compote.

 

On the take away menu is the Met’s relaxing Classic Afternoon tea, which really is something to be savoured. The top class offering comprises of freshly made scones with homemade clotted cream and succulent jam; perfectly cut sandwiches and a selection of mouth-watering treats. 

 

Included in the menu are mini chocolate fondants, mini macaroons, lemon curd tarts and mini Victoria sponge. The sandwich menu includes a classic ham and Swiss cheese on white bloomer, Cork’s spiced beef rocket horseradish on brown bloomer, Cucumber Philly cheese and cress on white bloomer and smoked salmon, avocado mayonnaise and cress on soda.


As a special treat all guests who order takeaway food during October will be entered into a draw to win the Metropole’s “Brunch and Bubbles” overnight package. This includes bottomless brunch, overnight stay and breakfast.


General Manager of the Metropole Hotel, Roger Russell said: “It is sad for us not to be able to welcome our guests for afternoon tea and dinner at the moment but the priority is making sure everyone stays safe. We do love that we can still connect and see our guests by having this service available and that people can enjoy these wonderful treats at home.”


Sandra Murphy of the Metropole Hotel said: “We are so excited by our wonderful take-away menus at the Metropole Hotel. They are jam packed with so many delicious treats and they are flying out the door. This October is one like no other so if we can bring some joy to people’s homes with our Brunch Boxes and Afternoon Tea at Home treats then we are delighted to be able to do that.”


Special dietary requirements can also be catered for on request. The price of the takeaway packages start at €25 per person and can be booked online on www.themetropolehotel.ie or by calling 021 4643700.

 

The Metropole Hotel is part of the Trigon Hotel Group, which has 334 guest rooms across three hotels in Cork. The group comprises of the Cork International Hotel, The Metropole Hotel and the Cork Airport Hotel. 

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 www.irishcheese.ie. 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
    • NO BRONZE WINNER
  • 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


Thursday, September 26, 2019

Must-see acts and events at this year’s Guinness Cork Jazz Festival


press release

Must-see acts and events at this year’s
Guinness Cork Jazz Festival

2019 Guinness Cork Jazz Festival Programme is officially launched!
Mica Paris

"There is one city to be in this coming Bank Holiday Weekend," declared Michael Lyons, "That is Cork." Michael, On-Trade Sales Manager, Diageo Ireland, was speaking last evening as Guinness launched the full programme of events for the 42nd Guinness Cork Jazz Festival, which takes place over the bank holiday weekend from 24th to 28th October 2019. 

The launch, where the Guinness flowed and the bites by Roots Kitchen went down a treat, was held in the newly revamped Kino.Michael called all music lovers to come and experience the welcoming and party vibe in Cork for this year’s festival. “The festival has always boasted a line-up of music for the soul and we are thrilled to welcome some of the greatest musicians from the Jazz, RnB, Soul and Motown genres again this year. Those looking for a unique party atmosphere emanating from every part of the city have lots to look forward to with free gigs and fringe events for every palette.
Earlier, Councillor John Sheehan, Lord Mayor of Cork, welcomed the continued support of local businesses in 2019, “The Guinness Cork Jazz Festival attracts more than 40,000 people to Cork annually and is worth millions to the local economy. Its continued success is a testament to the fantastic team ethos that has evolved over the years between Guinness, the festival committee, local government and the local business community and I wish it every success once again in 2019.”

Fiona Collins, Chairperson of the Guinness Cork Jazz Committee also spoke: “The festival committee is delighted to work in partnership with Diageo Ireland, Cork City Council, Cork Business Association, Cork Chamber and businesses all over the city to create another fantastic weekend programme to be proud of and it’s a great opportunity to showcase the city and it’s welcoming vibe to thousands of Irish and overseas visitors”.

The Guinness Cork Jazz Festival is one of the biggest and longest running events on the Irish music calendar. Every nook and cranny of Cork City will come alive across the festival weekend to the sounds of over 1,000 musicians and creative artists from more than 20 countries.

This year’s festival will host a fantastic array of top international headline jazz acts, including Martha Reeves & The Vandellas, Kurt Elling, The Big Brass Band Explosion, Dr. Linley Hamilton Quintet, Fred Hersch Trio, Mica Paris, and Spyro Gyra.

There’s also a great line up at the Metropole Festival Club, and an exciting fringe programme of free gigs and entertainment in over 70 city venues across the city.

This year we’re also looking forward to the Blaze of Jazz Parade, which will kick off the weekend on Friday 24th in spectacular ‘flare’. This family-friendly parade will feature a mix of red-hot jazz bands with fiery Cork characters in a dramatic musical march full of flaming antics. Other highlights include the Jazz Jamboree, Jazz Food Fair, and The Artistry of Frank Sinatra audio-visual event with more to be announced soon!

You could spend your time wandering from venue to venue, taking in free on-street sessions, but we also recommend booking tickets to at least one must-see acts on www.guinnessjazzfestival.com before it’s too late…
See you at The Met!

HEADLINER HIGHLIGHTS:

FRIDAY:

  1. British soul queen and platinum selling artist Mica Paris singing Ella Fitzgerald.  Friday October 25th, The Everyman, 8pm

  1. Booka Brass Band, Ireland's first New Orleans style brass band.
    Friday October 26
    th, Cork Opera House, 11.30pm

  1. Prize winning saxophonist and composer Paul Booth followed by Tudo Bem’s celebration of the Music of Brazil at the much-loved Jazz at the Green Room sessions at Cork Opera House.  Friday 25 October 2019, 10pm and midnight

SATURDAY:
Spyro Gyra means your Saturday is sorted!

  1. Big Brass Band Explosion – Three amazing brass bands - The OhnO! Jazzband, Hyde Park Brass, and Les FanFlures - will play back to back in a gig guaranteed to knock your socks off. Saturday October 26th, The Everyman, 2pm

  1. 14-time Grammy nominee Kurt Elling will pay tribute to jazz legends like Louis Armstrong, Nat “King” Cole, Jon Hendricks, Shirley Horn and Nancy Wilson.  Saturday October 26th, Cork City Hall, 8pm.

  1. American Jazz fusion band Spyro Gyra whose 30 albums have sold over 10 million copies over four decades.  Saturday October 26th, The Everyman 8pm

      1. Renowned ECM artist John Surman, who is known for expanding the horizons of jazz, will present a special concert with pianist Vigleik Storaas. Saturday October 26th, Triskel Christchurch, 8pm.


SUNDAY:
Martha Reeves

  1. Northern Ireland’s famous Trumpeter Linley Hamilton is one of the most prolific figures in the jazz scene.    Sunday October 27th, The Everyman, 2pm
  2. Ariellle Besson, Sebastian Sternal & Jonas Bergwinkel Trio – Leading the new wave of young European improvising trumpeters, Airelle Besson will perform with pianist Sebastian Sternal, and drummer Jonas Burgwinkel.
    Sunday October 27
    th, Triskel Arts Centre, 2.30pm

  1. Motown diva and Grammy Hall of Famer, Martha Reeves and The Vandellas, who is listed among Rolling Stone magazine’s “100 Immortal Artists”.
    Sunday October 27
    th, Cork City Hall, 8pm

  1. 14-time Grammy nominee and 2018 Jazz Pianist of the Year, Fred Hersh, is flying in from the US with his jazz Trio.  Sunday October 27th, The Everyman, 8pm


Also, to mark ECM record label’s 50th anniversary, Triskel Arts Centre has curated a weekend of concerts and cinema during the Guinness Cork Jazz Festival weekend.

  Finally, you can’t miss out on the experience of attending a gig at the Metropole Festival Club, where a host of fresh new international talent will perform from the UK, France, Canada and Ireland. Entry is just €30 per person and will give you access to the entire hotel with jazz acts in four rooms including New York Brass, Pixie & The Gypsies, NC Grey and the Hyde Park Brass Band. The Metropole is also hosting a Jazz Platinum VIP Lounge this year where you can experience smooth purist jazz in an intimate setting with champagne and charcuterie boards, tapas and oysters for €75 per person.

For Guinness Cork Jazz Festival updates and tickets please visit www.guinnessjazzfestival.com. And follow the festival social channels for the latest news  -

Facebook.com/corkjazzfestival                                                                                                                              
twitter.com/corkjazzfest                                                                                                                                                     
#GuinnessCorkJazz

Enjoy Guinness Sensibly. Visit www.drinkaware.ie 


Sunday, September 22, 2019

City Pulls Together in Cork Gourmet Trail 2019


City Pulls Together for Cork Gourmet Trail 2019
On the way. Pic via @corkgourmettrail 

There is great cooperation between the hotels, restaurants and bars in the city. The sentiments of Aaron Mansworth of Trigon Hotels and reiterated by Mags O’Connor of the Cornstore as the Cobh Clams descended on the Bodega and as we spoke about what it takes to put an event like this Cork Gourmet Trail on the road.
Sweet. From Olivo

Better explain, the Cobh Clams were one of five large groups taking part in the 2019 edition of the Trail and the Bodega, where neighbours Cornstore also had a stand, was our first port of call. The other groups that would follow, at intervals, were Bantry Barnacles, Monkstown Mussels, Leap Lobsters, and Shanagarry Scallops.
Gallaghers Gastro Bar

The event, part of the Cork Oyster Festival based at the Metropole (one of the Trigon hotels), began at noon and ended late-ish in the Met and in between visits were made to Cask, Dwyers of Cork, Greenes, The Oyster Tavern, Electric, Soho, Tequila Jacks, The New Yorker Bar & Bistro, Olivo at the Cork Airport Hotel, the Cornstore, Gallaghers, the Bodega and Arthur Maynes. We didn’t walk out to the Airport by the way as both the New Yorker and Olivo were accommodated in the city.

So what can you expect on a Cork Gourmet Trail. Quite a lot and all quite delicious, something for everyone. The Cornstore/Coqbull menu for the event is an excellent illustration. 

Brick Prawns brick pastry & basil wrapped prawns with jalapeno mayo.
Dry Aged Beef Yorkshire puddings stuffed with dry aged roast beef, caramelised white onion, wasabi mash and stuffing.
Mini Moqbull: Mushroom umami burger with vegan truffle mayo vegan cheese and rocket.
Bloody Mary Oyster: natural oyster with bloody mary jelly.
Angels on Horseback: oysters wrapped in Parma ham, deep fried in Japanese tempura batter with lime and courgette chutney.
Tasty, from Gallaghers

Takeout desserts from Cornstore
And the welcome here was warm, a drink (red and white wine and more) offered immediately. A table top full of local and international charcuterie and cheese, including an ultra spicy Spanish blue, while alongside Bodega chef Dave had some beauties including Oysters baked in their own Grainne Ale beer and a delicious Basket Cheese Cake with whiskey among the ingredients! And if you couldn’t sample everything - nobody could! - there were some lovely takeout desserts from the Cornstore.

And that welcome and choice of food and drink set the scene for the long afternoon, replicated all the way. More wine and hospitality on offer at Dwyers in Washington Street where we stuffed ourselves into the various nooks and crannies, every now and then replenishing at the stands of Dwyers itself and the New Yorker. The New Yorker’s Chicken Croquette, home-smoked in Barry’s Tea, was one treat, while one to finish with was the Jameson and Ginger Cheesecake by our hosts.

Bodega's Dave
Next stop was Electric who treated us to oysters and a Kinsale G&T. Kinsale Gin are among the sponsors. Earlier we started as we gathered in the Vance Room in the Met with yes, a G&T and oysters, before being divided up into the various groups and being introduced to our leaders. Our guide was Ray from Trigon and he didn’t lose anyone!

After Electric, we strolled down the Mall to the lovely and lively Tequila Jacks. More wine and also some delicious Tequila based cocktails and more good food, both from our hosts (a superb taco, also delicious Pork Belly) and some savoury and sweet stuff too from Olivo (including some well presented dessert bites).
Electric oysters

MET head chef Stuart Dardis (left)
with out guide Ray Kelleher (Trigon Hotels)
Cask was next on the itinerary and here also we met Gallaghers and the MET Tavern. Gallaghers had a trio of beauties including a Beef Featherblade with a Walnut Chutney. While the Met, with Head Chef Stuart Dardis on hand, had a great selection too including a palate pleasing tuna bite. Cask shone too, supplying the drinks and lots of their interesting tapas including exquisite prawns. And all the way through, it was smiles galore and helpful people even if, by this stage, they must have been explaining their offering for the umpteenth time that afternoon. Pure Cork!

We weren’t finished yet. Next stop was the Oyster Tavern and here we met a couple of stragglers from a previous group. They had stopped to do a bit of shopping in Penneys and were now running late! So we had a chat with that English duo as we had chats all through with whoever we happened to end up with, sometimes friends, sometimes total strangers, but no strangers when the day was through.

Another glass of wine in the Oyster and excellent food also. Soho were here as well and their Pork Belly was so good I called for it twice!

The final round-up was back at the Douglas Vance room in the Metropole but some were saying their goodbyes. We were humming and hawing about it as we strolled down Patrick Street. The rain, which had been intermittent all afternoon, was now pelting down and that, plus the fact that there was a No. 208 conveniently at our bus-stop, made up our minds for us and we headed home after a terrific day in the city. Well done to all behind the Trail, the Oyster Festival itself and to one lady in particular (who we are all thinking of this weekend).