Nash 19. Alive with good food and good humour.

Nash 19. 

Alive with good food and good humour.

 Thought I wouldn’t get a spot at Nash 19 yesterday at lunchtime but there was a table at the back. After a big warm welcome we settled down, our order was taken and we sipped the gorgeous Italian white wine Pecorino.

While we were waiting for the mains, we were treated to an Amuse Bouche, chicken liver paté with their own cranberry sauce (when it is as good as this, a little goes a long way).

 Then down to business, sorry, that should read pleasure. CL picked the O’Connell’s Hake, served with a pea puree and field mushrooms. As usual the fish was fresh, just out of the water you’d think, and cooked to perfection as was everything else on the plate.

 I choose the Supreme of O’Sullivan’s Chicken with Gubbeen chorizo and spinach. Supreme is the word. Moist and tasty and a spirited reminder every now and then from Fingal Ferguson’s lively chorizo. A vote of confidence in this game is an empty plate and two of them went back to the kitchen.

 If you are in Nash 19 at this time of the year, you just have to try the Christmas treats. I went for the traditional Mince Pie. Been eating these for over 60 years now and I reckon the Princes Street version is the best ever. Try it for yourself some day. Even if you don’t have time for a meal, just drop in for a pie and a cup of coffee and let me know!

CL thoroughly enjoyed her Warm Festive Fruit Tart and I loved my sample but it’s the mince pies for me, though I could me tempted by the Christmas pudding next time.

I finished off with a couple of cups of Bewley’s Coffee and headed out in good humour, not just because of the good food but because of the good humour of everyone we met in the restaurant. It is true what they say – it is contagious. Laugh and the world laughs with you. Happy Christmas to all at Nash 19.

NASH 19: Cracking lunch!

NASH 19: Cracking lunch!

Hadn’t been in for a while and it was great to see the Nash 19 crew in top form when I called in for a midweek lunch. It just gets better and better in this central Prince’s Street venue. The smiling service is as bright and efficient as ever and, hard to believe, the food is probably even better. What a lunch: from a menu of great variety, I enjoyed three courses of the highest standard.

Take the hake I had for my main course. That fish must have been dripping from the Atlantic when he arrived in Nash 19 that morning. Such freshness I have rarely encountered.

Then add in the magic from chef Pamela Kelly. The Castletownbere hake was presented on a Saffron and Prawn Risotto with a sprinkling of Kelly magic, including grapes, pineapple and balsamic, endowing the gorgeous flesh with a light and scrumptious touch. Influences of the Med, maybe Asia. Wasn’t really giving that much thought. Too busy eating.

I have enjoyed some tremendous fish dishes in France and Spain over a recent four week holiday, dishes where the fish was king and the other bits and pieces were used to enhance that status. It gives me the greatest of pleasure to say that the Nash 19 hake was as good as any of the Basque creations.

Dessert was another highlight. Here some of the freshest raspberries from Con Trass’s Apple Farm had been included in a gorgeous Mille Feuille, layers of sweetness and the juice of the berries. Might not be a great summer but this was a sunny delight.

The meal had started off well with the Fish Chowder, another class offering, and the wine was a French Sauvignon Blanc by Les Jamelles, crisp and tart and fine with the fish. A couple of coffees at the finale and two happy diners joined many more leaving the busy Nash 19, meeting many more that were coming in.

Nash 19 back in business on Saturdays

It's true! It's true. Nash 19 are back in business on Saturdays.

And the city centre favourite has come up with very enticing menus indeed, menus that could keep the dedicated Saturday eater (and his or her child) going for months. Take the Breakfast menu (9 to 12). How about the Big Corker and the Little Corker? The Lordan sausage, new to Nash customers, features here as does old favourite Jack McCarthy's Black Pudding.

But there is so much more, so many tantalising choices: Creamy Porridge, Blooming Benedict, and Magic Mushrooms.

Too late for breakfast? Not to worry. The Brunch Menu (12 to 4) is fabulous. And so flexible, as you can add your favourite bites and pieces. With the Caesar Salad for example. That Ploughman’s Platter would keep a shopper going for the rest of the day or revive an early morning shopper on his or her last legs! Crab, Tuna, Goat's Cheese and loads of their tasty signature sandwiches.

Could be hard to get out of here on a Saturday!

Breakfast Menu

Brunch Menu

Drinks Menu

NASH 19 CHRISTMAS CRACKER

NASH 19 CHRISTMAS CRACKER

Nash 19 was buzzing when I arrived at lunch-time yesterday. Staff were flying but still had time for their usual friendliness, courtesy and top notch service.

My main course was also top drawer: Crowe’s Fillet of Pork Stroganoff with Wild Rice (above). The Pork and mushrooms, in a gorgeous sauce, were magnificent, served in their own bowl. A well dressed salad, including a lively pickled cucumber, was on the plate along with a generous cone of white and black rice, all in all a great match with the Pork. All for €14.50.

While waiting for the main dish, we were served with some breads and their well known olive oil. Both plates were cleaned. And then followed a wee cup of soup: Parsnip, Apple and Chorizo (right). Quite a surprise and a very tasty one indeed.

If you are in Nash 19 at Christmas you just have to try the house Christmas pudding and mince pie. We did and both are excellent, especially the pudding made from an old Nash family recipe. Superb.

Had a glass of Albarino, the Terras Guada O Rosal. Complex and seductive (not too sure about the latter on a winter day’s midday, maybe later!), it went down well. Quite a classy drink at any time of the day.

So two happy customers stepped out into Princes Street and, before I go further, may I wish Happy Christmas to all the folks in Nash 19 and indeed to all the Cork restaurants who have fed us some great dishes these last 12 months. Keep cooking up a storm in 2012!

HAPPY BIRTHDAY NASH 19!

NASH CELEBRATE 19

Rory Allen and Joleen Cronin

Hard to believe that Nash 19 is just 19 years “old”. It is so much part of Cork City that we assume it has been there for decades.

The name was almost accidental. Claire Nash had to come up with a name for company registration purposes in double quick time. She noted the street number on the paperwork and was inspired to add it to her own name and hence Nash 19.

Little did she know that 19 Princes Street would go on to become one of city’s favourite restaurants. The esteem in which Clare, her staff and her restaurant are held was very evident on Friday night at the 19^th anniversary bash, attended by our 200 people including Lord Mayor Cllr Terry Shannon.

 The restaurant has seen a big increase in size since its opening day and other services (eg shop, food to go, catering services and so on) have been added. Read all about it here 

Despite the place being packed, we had a terrific night, with some great little dishes, starting with early season Galway Oysters. Many of her local producers (who are grateful for her encouragement) were present.

The English Market is a regular call for Nash 19 and representatives from here included O’Connell’s Fish and Tom Durcan. Kanturk’s ebullient butcher Jack McCarthy was in top form, kept on his toes by son Timmy, an able dealer himself and well able to match the rapid fire quips from Jack.

Spoke too to Evening Echo editor Maurice Gubbins, there with a party from Fermoy. Kinsale PR ace Jackie Dawson, daughter of the famous international Ronnie, was looking forward to the rugby game on Sunday.

Speaking of internationals, had a terrific chat with Sinead Gunnigan who recalled her trips to soccer internationals (when Jack Charlton was in charge) with her late uncle John, a great man for local soccer in Cork and well known in the drinks business in which he worked.

Sinead was attending the event with her husband Gerry, the Mayoman who heads up the Liberty Wines  operation in Ireland, and he was obviously very happy with the way their  Ca dei Frati (Lugana) was flying. Some good wine in Nash 19 and before we left, Claire treated us to a glass of smashing Turkey Flat Butchers Block (Shiraz/ Grenache & Mouvèdre) from the Barossa – great stuff.

No need for any major formalities on this happy occasion. Claire, who was supported on the night by family members, spoke as did local food pioneer Myrtle Allen. Rory Allen was another Ballymaloe man at the party and he was in top form as was restaurateur and photographer Joleen Cronin from Crosshaven.

While we were enjoying the party, the Nash 19 staff were busy, busy. As always, their usual efficiency and courtesy shone through. Claire herself regularly praises her team and they are a credit to her. I did have time for a small chat with key staff members Mairéad O’Brien and Pamela Kelly. Both were in top form.

All good things come to an end. That was true of the party but Nash 19 itself looks like going on and on. Let’s raise a glass of Ca dei Frati or Butchers Block  to another 19 years.

Never a dull dish at Nash19

 NASH19

As its 19th birthday approaches, Nash19 would be forgiven for slipping into a routine. And, yet, there is a routine here: top class food and excellent and friendly service.

The ingredients are familiar, local gems such as Jack McCarthy’s beef, Crowe’s bacon and Durcan’s beef. Quality is assured by this policy and variety is ensured by the imagination of the chefs. You won't be bored with what comes out on your plate.

The policy works. Just look at the customers coming through. We were in early for lunch today (Friday) and, sure enough, the place was more or less full shortly after one and they were still coming in at two.

Started off with a couple of cups of soup (you may also get bowls). Sweet potato has really shot up the popularity charts in recent years and the Roast Sweet Potato and Cumin soup was tasty, spicy and excellent. I went for the Tomato, Bean and Bacon blend and this too hit all the right boxes, plenty of tasty bits, eating and drinking in it!

Main course for me were the Tuscan Style Meatballs (Durcan’s Beef) in a rich tomato sauce on organic spaghetti. An excellent combination of the three main ingredients, well balanced, light yet substantial.

No shortage of substance either on our other main course: Crowe’s farm reared Bacon Loin with Apricot chutney. This was a tempting combination of excellent tender meat matched by the sweet fruit though the accompanying sauce was a bit on the piquant side.

Christine was looking after our table (it isn’t every day you get served by a Master Chef contestant) and was quite proud of their new wine list. CL had a glass of the Amador Parreno Organic Tempranillo, a nice bit of spice and fruit quite typical of the grape and an attractive price of €4.50 a glass.

With my main course having an Italian slant, I picked the Masseria Pietrosa Malvasia Nera. This comes from the south of Italy and has lovely black fruits with hints of spice.

At this point, we could manage just the one dessert between us and the Strawberry Victoria Sponge with a rich vein of cream was well up to the task. Two cups of classic Bewleys coffee brought the total to a little over €57.00.

NASH 19: TWENTY OUT OF TWENTY

NASH 19: TWENTY OUT OF TWENTY

Nash 19 surprised me again when I called for lunch last Friday. Not just the friendly welcome, the informed service, the introductory breads and olive oil and then the amuse bouche. All that is still there. But how do they manage to vary that menu, day after tasty day. And there is a new wine list to boot.

After a chat with Claudia, who told us all about the menu (including their famous Producers’ Plate), we decided on a main course that was Indian, based around a fantastic tasting marinated chicken from East Ferry. If you see them around elsewhere, grab one. They are magnificent. And this was particularly so, served up with a Tarka-Dahl lentil sauce, a crispy fresh salad and a spot-on Naan bread.

From that new wine list, I treated myself to a glass (€6.50) of Prinz Donatus Von Hessen’s 2009 Riesling, a beautifully apple flavoured wine giving a direct drinking pleasure especially with the Indian dish.  

Haven’t been impressed with Tiramisu of late but must say that Nash 19 have come up with a winner, a decent slice of the cake, infused with strong coffee and a unmissable note of alcohol. Will call for that again!

EASTER PARADE

EASTER EGGS FOR ADULTS & MEALS FOR KIDS

Chic, petite and delicious. No. Not me. But Pandora Bell’s Real Eggshells filled with Praline Chocolate, the perfect gift for loved ones and, yes, even me! You can get them singly for €2.95 and a basket of five for €16.00.

CORK FOOD: NEW PRODUCTS, NEW PLACES

CORK FOOD: NEW PRODUCTS, NEW PLACES

Interesting stroll around town yesterday, after fuelling up with a coffee and scone at Electric on the Mall.

Called into Nash 19   for Karmine’s new product: Cider

FRIDAY’S FOOD SHORTS

FRIDAY’S FOOD SHORTS

It's back! The return of the famous (or infamous) Mannings Emporium Food & Drink Fair, will take place on Saturday 18 and Sunday 19 June. Mark it in your diary for a fun filled weekend of food and drink tastings, live music, cookery demonstrations, food quizes and much more.

Gourmet food shop, deli & cafe.

Manning's at Blarney Farmers Market

Manning's is a West Cork " food mecca with the best artisan produce in the area, wide selection of irish and continental farmhouse cheeses, a range of wines from around the world and an array of other artisan goodies!" Open daily 9am - 7pm. More info here  http://www.facebook.com/pages/Mannings-Emporium/125428607483109

Nash19Cork, perhaps my favourite day-tiem restaurant in Cork also have a fantastic shop. One of the latest products here is Organic Belgooly Buttermilk from John and Mary Cronins Farm. "We used it in our pancakes"...http://fb.me/KjFBQDu3

Ben & Jerry’s newest flavour, CoconUtterly Fair has mouth-watering chocolate ice cream with a rich coconut swirl and chocolate covered caramel crunch clusters. In 2010, Ben & Jerry’s announced it would convert all of its ice cream to 100% Fairtrade, by using fully Fairtrade ingredients by year-end 2011 and the crew are right on track with CoconUtterly Fair.

Made with four Fairtrade Certified ingredients including vanilla from Madagascar, sugar from Belize and cocoa from the Dominican Republic, Coconutterly Fair is certainly the fairest of them all. On top of that, Ben & Jerry’s need for Fairtrade Certified coconut provided the first Fairtrade customer for Acopagro, a Peruvian farmer cooperative. That’s sure to leave a sweet taste in your mouth!

Inch House, Country House & Restaurant “Hello everyone, What a great week for Inch House. We have just found out we have won a Bronze medal for our Black pudding at the Boudin Festival in France last weekend. We are absolutely thrilled!!! Well done everyone!”

NASH19 GO FLIPPIN' MAD!

Mairead O'Brien of Nash 19 has been in touch to tell us the Prince's Street restaurant and shop is getting enthusiastic about Pancake Tuesday!

Pancake Tuesday the 8^th of March 2011

Pancakes, Pancakes why just one day a year.

At Nash 19 Restaurant and Food Shop we have them all.

Buttermilk        Made with Belgooley Organic Buttermilk.

Spelt                 Not bad if you have to have it……..

Gluten Free      AMAZING…….

Pouring Batter ready to go in the fridge in the Food shop from Friday am.

Only €3.85 makes 10.


In the Restaurant you can eat them all day Tuesday every which way.

Flipping MAD……

If you want to try your hand at making your own then there are loads of recipes here

NASH 19

NASH 19

Always a pleasure to visit Nash 19 and yesterday’s lunch time date with two colleagues was no exception as a warm welcome was followed by some top notch food and service, including a drop or two of mulled wine.

Quite a few of you will have seen Tipperary’s Crowe's Farm  featured in RTE’s Ear to the Ground earlier in the week. And their bacon was the main feature of my lunch. It was served with, among other things, an apricot chutney, and the combination was first class.

Will be watching out for

MAN CAN'T LIVE ON JAZZ ALONE

NASH 19 

Lunchtime class

Made the first of two visits downtown today around lunchtime - the second will be to the Opera House and one, maybe two, jazz venues later on.

No jazz this time but Nash 19 was buzzing. Service was fantastic, as usual, and I thoroughly enjoyed my Jack McCarthy  aged beef. Plaice was the other choice at the table and that too was top notch. Dessert was a light and easy but delightful Strawberry Cheesecake. Terrific food, terrific restaurant.

Also made an initial call to Electric and there is still a fair old buzz there as the final touches are being put to the restaurant upstairs and to the exterior. The bar though looks smashing; loads of comfy seating and no shortage of staff either.

Great to meet entrepreneurs Denis O’Mullane and Ernest Cantillon and also Aidan Cotter from Heineken, making sure that Guinness weren't having it all their own way this Jazz weekend. Also met the lads from the Roaring Forties, including saxophonist Ken Marshall , who had an exciting morning, including photoshoots at Electric and a fire alarm while in 96FM for the Prendeville show.

FOOD ABOUT TOWN

AROUND TOWN THIS WEEK 

The International Airport Hotel  was the venue this week for a lunch, hosted by hotel manager Aaron Mansworth, in honour of recently elected FAI vice president Tony Fitzgerald. The Munster team were leaving as we were arriving and there were good luck hand-shakes all round for their game away to London Irish.

The hotel staff were obviously busy but that didn't stop them putting on an immaculate reception and lunch for Fitzgerald and friends from the world of football and the media. Really impressed with the soup (celeriac) and the main course (beef or salmon) as I have been with the grub here at various functions in the past.

Also made a coffee call during the week to the Farmgate Cafe. I was meeting up with Italian food journalist Vittorio Castellani. He was delighted with the choice of sweet things available and was more than pleased with the lemon tart slice (served with a large dollop of cream). I also went for that and the friendly staff served it up with a smile. I’ve rarely eaten cream at that hour of the morning and didn't over-indulge here but must say, in agreement with expert Vittorio, that the lemon tart was done to perfection.

Nash 19 was another venue that impressed the Italian as I knew it would! I was back there later in the week looking for something to eat on Friday night (staying in for the match!). Had a nice short chat with a busy Mairéad before deciding on the Fish Pie.

Sounds ordinary enough, doesn't it.  But give Chef Pamela fresh fish, potatoes, leek, cream, butter, flour, seasoning, fish sauce and herbs and you end up with a high quality meal for two for just €10.95. A week or two earlier, we had tried the Lamb Tagine and that too was a five star product.

LATIN FLAVOUR

Vittorio Castellani

CITY BEAT with ITALIAN NOTES 

Vittorio Castellani (aka Chef Kumalo) is a Turin based Italian food journalist who I had the pleasure of guiding around the food spots of the city centre in midweek.

Not simply a journalist. A member of the Association of Journalists of Rome since 2000, as well as writing for some of the main wine and food periodicals, travelling and lifestyle magazines and important websites, he has also worked with most of the prestigious names in the wine and food business. He conducted the World Food Agenda on the programme for RAI television “La prova del cuoco” hosted by Antonella Clerici from 2004 to 2006.

For 15 years he has been working as an event designer, art director, International Food Festival and Events Consultant from the first exhibition of “Salone del Gusto” in Turin and the “Forum Gastronomic” held in Gerona.

Thanks to his double skills as journalist and event organizer, Vittorio works with many private educational institutes and universities: with a Master in Gastronomic Journalism from Gambero Rosso, a Master in Mediterranean Journeys , Wine and Food Itinerary, Tourism , Communication and Culture at the Faculty of Foreign Languages and Literature at Turin University.

In his professional capacity, he regularly travels abroad reporting on the many Gastronomic events over the five continents, where he has developed an important network of qualified colleagues, event organizers, importers, distributors, world class chefs and experts in food and tourism. For a list of his books take a look at one of his sites here

He came to Ireland primarily to join in the fun at the Kinsale Food Fest this weekend. He got in touch before leaving Italy and, on arrival, we arranged to meet at the English Market. Where else? Upstairs at the Farmgate Cafe, a cup of coffee got the ball rolling and I filled him in on the food scene, including restaurants, in the city.

Time then for a tour of the market. Some time later, with many notes and photos taken and spiced beef explained, we ventured out into the street for a little orientation walk that included the Coal Quay, Paul Street (including Rory Gallagher memorial), the art gallery and Opera House, up past Larry Tomkins (all the different types of football explained here) and then a stroll down Patrick Street and back to Prince’s Street.

Final call was to Nash 19 and here he was very impressed indeed with the set-up here, the quality and variety, the shop, the restaurant (self-service and sit-down). Gourmandissimo may have been the word he used in reaction but I could be open to correction! After that it was time to say goodbye as he headed back to the Farmgate for another appointment.

Handshakes all round and an invite to Turin. Que sera, sera.

FOOD TRAIL - FAB FOUR

CORK FOOD TRAIL 

Today, visited four lovely friendly shops in Cork Nash 19 , Brennan's Cookshop ,  Maher's Coffee  and Little Buddha .

Great standard of service and courtesy, not to mention the smiles, in all four. And, perhaps because of that type of service, each had plenty of customers.

Brennan’s Cook Shop in Oliver Plunket Street has all the utensils and bits and pieces (not ingredients, mind you, though they do have some flavourings and colourings) you need for your baking and cooking and if you can't do either, they have a course for you.

Up to Maher’s then, also on Oliver Plunket Street, for some coffee. They have a huge selection, loads of types of tea too and I noticed the price of their accessories is very keen. After a bit of advice, I bought myself some Sumatran for my cafetiere.

Princes Street was next and the visit was to Nash 19 to stock up from the shop. Some terrific food here including readymade meals from which I bought the lamb Tagine and couscous. Also stocked up with some gorgeous Glenilen yogurts and the magnificent Sparkling Apple Juice from Tipperary’s Apple Farm. 

Having sampled Jack McCarthy’s Gold Medal black-pudding in midweek, I said I’ve give his Duhallow Heather Lamb sausage a go. Sampled one just there at lunch and it was outstanding. Worth another gold.

McCurtain Street was next on the list and here I paid a visit to the coffee and tea shop of Little Buddha that is a treasure trove. Was looking for a particular type of Rooibos but it was out of stock. But there were still five to choose from, so I wasn't disappointed.

They also do scented candles, essentials oils, caddies, flavoured coffee, and all kinds of tea and coffee accessories. If you can't get to McCurtain Street, do have a look at their website. You can order on online and soon the range will be even greater. Worth a look. But if you can get to the shop, do so, as it is hard to better smelling the various types of teas yourself.

NASH 19

NASH 19 

Lunch can be a pretty routine occasion, almost like a pit stop. Not though if you go to Nash 19. Different class.

Friendly Rose took us through the menu in detail and gave a few recommendations. We liked the look of the Good Ford Ireland Plate at €13.95 and went for it. Served, tapas style, it was a mini feast of tastes and colours, including a Squash Soup taster, Smoked Salmon from Buttevant’s Old Mill, Nash’s own chicken liver pate, Oisín and Milleen cheeses with Nash’s own delicious biscuits, Crowe's Pork Belly and Bacon and Gubbeen salami, all with their own relishes.

When you go out to eat, you really want something different, different to what you can manage at home. This was it. Couldn't fault any little piece of it. My favourite bites? Perhaps the Chicken Liver which was better than recent Foie Gras tastings. The Bacon tasted just like the real thing should and the salami was also a highlight.

Moved onto dessert then. Had a share of Walnut Cakes in the Dordogne recently but that didn't stop me picking the Cherry and Walnut Cake. So well made, done to a “t” and so very very lovely. Also sampled the Berry Pie and was half sorry I didn't take that but then I’d have been half sorry I hadn’t taken the Cherry and Walnut.

Will have to go again. And again. Lovely place, lovely people and, yes Tom Doorley, this was an enjoyable meal.

GOOD FOOD WEEK IN NASH 19

Mairead O'Brien of Nash 19 has been in touch with their Good Food Ireland schedule for next week. 


Their theme is meet the Producer and here's who'll be in the shop 


Mon: Geraldine from Old Mill Bank SmokeHouse, Buttevant


Tue : Nora from Inch House, Thurles and Benoit from Lorge Chocolate, Kenmare


Wed: Pamela our Head Chef in Nash 19


Thur: TJ from Crowes Farm, Dundrum and Brigitta from The Burren Smoke House, Lisdoonvarna 


Fri: Steven from Classic Drinks and Mella from Mellas Fudge, Clonakilty

Nash 19 Food Shop in Cork

NASH 19 FOOD SHOP
The early opening Nash 19 restaurant is closed by the late afternoon (5.00) but that doesn’t mean you can't enjoy the products of this amazing establishment afterhours. Go to their Food Shop (open 'til 6.00pm) and stock up on a readymade meal or two.

I will certainly be doing that after my recent experience. Called in to take a browse and got great help from a smiling on the ball assistant who gave me a run down on the huge range of goodies in jars and tubs (a terrific tasting plum jam, up for sampling that morning, and pickled cucumbers among them ), also the homemade cakes and breads and the food for the freezer that I was interested in.

Must admit though that my purchases, two cartons of Chicken Korma (5.50 each), never made it to the freezer. The temptation was too much and we used them the following night! It was absolutely top class. As I said, I’ll be back and heartily recommend the shop to anyone who wishes to dine at home and treat themselves.

Each carton contained sufficient for one person. There was ample chicken and the other ingredients in this moderately spiced dish were Onion, Coconut Milk, Sugar, Yoghurt, Butter, Ginger, Tomatoes, Garlic, Green Saffron Korma Spices.
Just lovely. Now for the Boeuf Bourguignon! And then.....

Check out my review of Nash 19 Food Shop - I am cork - on Qype

Nash 19 in Cork

NASH 19
Dreary dull sky today but got a shot of the Med sunshine at lunchtime in the spacious area known as Nash 19. What courtesy and service, taken by the hand through each inviting item on the menu.
Even at that, it was very hard to make a choice, all were equally tempting. Settled for a Tomato, Chicken, Chorizo Spaghetti, topped with a rocket salad and parmesan (€13.95). Superb. The other dish was a Fattata (a Spanish style omelette), a tart made with Ardrahan Cheese, peppers and thyme and served with a crispy fresh salad (€11.90).
Having gone way beyond the snack we came in for, dessert was added without a second thought. I loved my chocolate, pear and plum tart (with custard, cream if you prefer), topped with sliced almonds. Go for it sometime. Also at the table, was a well made very tasty Apple pie. This was made with real apples, nice and chunky pieces, but all the ingredients here are “real” – you can see where they all come from, most from top local producers. Desserts cost €5.50 each.
The wine suggestion was Alberino. It comes from the Atlantic coast of Spain and is crisp, zesty and fresh and costs €6.50 per glass. Finished off with two Americanos (Bewleys) which were top drawer and cost €2.50 each.
Nash 19 also have a food shop by the entrance and we had “scoped it” on the way in and intended to buy on the way out but, such was the queue waiting to get in, that we put off the purchases for a day.
Tempting at the shop and tempting at the table. There is a high standard in this Prince’s Street establishment and one can easily see why Claire Nash and her team won the Bord Bia Restaurant of the Month Award for December. Congratulations and keep up the good work!

Check out my review of Nash 19 - I am cork - on Qype