Showing posts with label Nash 19. Show all posts
Showing posts with label Nash 19. Show all posts

Thursday, June 29, 2017

A Celebration of Cork’s Summer Bounty

Media Release

The Cork Character Café Series
supported by Taste Cork
A Celebration of Cork’s Summer Bounty
Cork Character Cafes across the county will be telling the next chapter in the Story of Cork Food from Sunday 2nd July – Saturday 8 July. This time the celebration is of “Cork’s Summer Bounty” through specially created, seasonal and local dishes, displays and storytelling.  
It is peak summer in Ireland’s most southerly county. The ingredients these independently owned and committed cafes draw on come from the sea and shores spanning Castletownbere to Ballycotton; the wild hedgerows in every corner of the county and the fruits and vegetables cultivated by the many skilled small growers and bigger established farmers. All benefit from Cork’s long coastline, fertile fields and temperate climate. All are accessible, to locals and visitors alike, though the transformative skill of Cork’s food producers and everyday food providers like Lettercollum Kitchen Project and Sticky Bun in Clonakilty, Idaho Café and Nash 19 in Cork City, Urru in Bandon, The Old Blarney Post Office Café, The Stuffed Olive in Bantry, Kalbos in Skibbereen and Budds Ballydehob.
The Cork Character Café Series, led by owner of Urru Culinary Store and Failte Ireland food champion, Ruth Healy, aims to gradually build consumer awareness of what makes Cork food ‘Cork’ and to promote where people can access Cork food in its most authentic form. Throughout the year, the cafés will champion various themes in order to effectively showcase the outstanding variety of producers in Cork.
Rebecca O’Keeffe, Taste Cork, says “In honour of summer and all that it brings, the Cork Character Cafés are back to celebrate this wonderful season. We are delighted to support Ruth Healy’s initiative to tell Cork’s Food Story, and endeavour to work together with the great cafes of Cork to continuously connect the consumer with the seasons and our local produce”.

Participating cafes celebrating Cork’s Summer Bounty:
Urru Café & Culinary Store, Bandon
Urru will be sharing complimentary taster dishes during lunchtime showcasing Cork’s Summer Bounty, as well as creating a vibrant, live Cork Summer Bounty Display for touching, smelling and tasting.
Idaho Café, Cork City
“This summer, as every summer, we LOVE Cork strawberries.
We will be serving a simple sundae, using Cork strawberries, freshly baked shortbread and soft ice cream from our pop up ice cream bar.
We will also be serving a Cork version of the Niçoise salad - Ballycotton New Potatoes, Union Hall Smoked Tuna and our own hen's free range eggs, served with local leaves.
It is Cork on a plate, and we love celebrating the humble potato, especially at this time of year.”  - Richard & Mairead Jacob, Idaho Café, Cork City
Budds, Ballydehob
“Taste & savour the true taste of West Cork here at Budds, Ballydehob, this summer.
All our fresh produce comes from within a few miles of the restaurant which include:
  • Bob Allen of Kilkilleen Organics
  • Lea Miklody of Coolcaha gardens
  • Tim York of Lisheen Organics
  • Smoked meats and fine cheese from Gubbeen farm & smokehouse
  • Smoked fish from Sally Barnes of Woodcock Smokery
  • Cheeses from Milleens/ Durrus/ Macroom & Toonsbridge
  • Fabulous meats from Walsh’s in Skibbereen, Hegarty’s in Schull & Twomey’s in Bantry
  • Fresh fish from the fish station Skibbereen
We will be incorporating all these wonderful ingredients to create our daily changing menus throughout the summer and pairing them with local craft beers & cider.” - Jamie Budd, Budd’s Café & Restaurant, Ballydehob 
Lettercollum love their beetroot!
The Old Blarney Post Office Café
“We will be showcasing our homemade Elderflower Cordial. Pop in to enjoy a range of delicious Elderflower drinks” – Lenka Forrest, The Old Blarney Post Office Cafe
Kalbos Café
Kalbos Café grow all their own salads, tomatoes, cucumbers, herbs & new potatoes which are all just coming into the kitchen now. Kalbos will be promoting them in lots of delicious salads next week. 
Lettercollum Kitchen Project
“We will be celebrating beetroot - we have plenty growing in our garden!
We will be making beetroot soup, muffins, hummus, cakes and salads the special feature of the week.” – Karen Austin, Lettercollum Kitchen Project, Clonakilty

On the Pig’s Back
On the Pig’s Back will be featuring a delicious Strawberry, Mascarpone & Lime Tart on their menu during Summer Bounty Week.
Nash 19
Nash 19 will be showcasing the seasonal bounty of beautiful local salad leaves in all their natural and varied glory.
With details to follow from The Stuffed Olive (Bantry), Ali’s Kitchen (Cork City), and The Sticky Bun, (Clonakilty)
Share the online celebration via @corkcuisine and @tastecork on Facebook, Twitter and Instagram and enjoy the actual celebration of Cork’s Summer Bounty in Cork Character Cafes from Sunday 2 July – Saturday 8 July.

About the Community of Cork Character Cafés
The community of Cork Character Cafes is evolving as the collective platform for sharing Cork’s distinctive, casual food and hospitality experiences. The Community is becoming progressively active on social media (#ThisIsCorkFood @corkcuisine), the Cork Character Café Series (specific Cork food themes on menus and activities in cafes) and pop up café experiences in novel venues across the year.

Monday, June 19, 2017

Night of the Long Table. Four Hundred Dine Out on Cork’s South Mall

Night of the Long Table

Four Hundred Dine Out on Cork’s South Mall
Phil (standing) wishes Happy Birthday to fiancée Veronica; they get married today.
A night out to remember for the over four hundred diners who gathered on Cork’s South Mall for an outdoor dinner, the second running of Cork’s Long Table. And the sun came too, making it a glorious occasion for the organisers and their partners including Bord Bia, Failte Ireland, Cork City Council and Cork Midsummer Festival.

There was a choice of drink on the way in, anything from Prosecco to cider to beer to a cordial. The first suppliers we met were Colm McCan (what a hat) and Pascal Rossignol of Le Caveau, helping out on the night.
All calm before the service

Soon we were seated at our table, strangers to the right of us, strangers to the left. A few minutes later though and strangers no more! 

A tasty oyster signalled the start of the serving and then came the Producers Boards with Smoked mussels and mackerel, crab with lemon mayo (perhaps my favourite), black and white pudding, spiced beef, crubeens and ham hock terrine, chutney, breads, mozzarella. That got us talking and sharing and there was something for everyone!
Welcome to the Long Table from Colm(left) and Pascal of Le Caveau

The mains meanwhile were being prepared in the kitchens of the nearby Imperial Hotel and distributed to the various staging posts on the pavement. It was worth waiting for, not that we were waiting at all. The rack of lamb with pea purée, salsa verde, mixed leaf salad and loads of superb British Queens, not forgetting Glenilen butter, was totally satisfying though a few of us volunteered for seconds when the opportunity arose.

And the dessert, a very generous one indeed, was Strawberries with crushed meringue, cream and rose petal, another delight. And to finish we had cheese: Milleens to remember the late Veronica Steele and Hegarty’s Cheddar.
Starter board

All the while, the wine, the beer, the cider, whatever you fancied was being served and the brass band played. There was even a birthday surprise for Veronica, served up by fiancé Phil; all go for this couple who get married today. We wish them well!

Once announced, the Long Table Dinner sold out within hours, such was the feeling that this was going to be a good one. And once you saw the list of quality suppliers, you knew the basis was there for a terrific meal. 

Suppliers included Frank Hederman, K. O’Connell Fish, Tim McCarthy’s, Rosscarberry Recipes, McCarthy Meats, Haven Fish, Glenilen Farm, Waterfall Farms, Bumblebee Flower Farm, Dave Barry’s Farm, Bushy Berries, On the Pig’s Back, Murphy’s,  Longueville House, 9 White Deer, Le Caveau and Counterpoint.

I've often heard chefs say they are nothing without the producers but the restaurants and chefs have a major role to play in getting the best from the produce and that certainly happened last night with Ali’s Kitchen, Electric Fishbar, The Farmgate, Fenn’s Quay, The Imperial Hotel, Isaac’s Restaurant, Jacob’s on the Mall, Jacque’s Restaurant, L’Atitude 51, Nash 19 and the Rocketman all playing important roles. Cheers to the hard-working owners and staff.

* I’m glad too that Rebel Chilli were also involved as it was in their competition that I, having been caught out by the early booking rush, won the tickets that got me to the Mall. Thanks, folks!

It's a wrap for 2017

Tuesday, December 20, 2016

The Sweet Things at Nash 19

The Sweet Things at Nash 19
There’s only one way to make your exit at Nash 19 this Christmas week: with a sliver of their gorgeous Christmas pudding and a sliver of mature Crozier Blue; just to make it even more luxurious, add a shot of Stonewell Tawny. This is the suggestion of owner Claire Nash who is, and has been, a terrific supporter of local producers and suppliers and you may see the full list here

The place is full as we arrive, abuzz with music and chat, aromas wafting temptingly and festive touches (just enough!) on the menu, particularly in the dessert section where that pudding is joined by an equally luxurious (larger than normal) mince pie. Go and enjoy.
Fish and avocado

Which is what I did earlier in the week. I knew that that dessert was coming so settled for a cup, rather than a bowl, of soup. And what a soup, a spicy warming blend of Lamb Goulash, some lovely breads too.

They are very proud of their new wine list and rightly so. I spotted a few favourites there, including the Italian Madrigal (in both white and red). My first choice, the Hacienda Grimon Rioja Crianza was sold out and so I picked the beautiful Merlot and Malbec blend produced in Bergerac by Tour de Gendres while CL selected the top notch Chateau Turcaud Bordeaux Blanc Sauvignon Gris.
Pork, with apple (right), red cabbage (left)

On then to the main courses. CL’s was Poached Fish (salmon) and Avocado Salad, Marie Rose and Pickled Cucumber. Hidden in there too was a tiny bit of ginger, small but important in the overall combination which was positively top class. A little bit different but very good indeed.

I was on “safer” ground with my Roast Loin of Pork, Apple Sauce and Waterfall Farm greens. Pork and apple is quite traditional but the appearance of red cabbage among the veg also enhanced the tender meat. Happy out, as we say around here.

But we weren't quite ready to go to yet! Those sweet things had to be taken care of. And they were, every little crumb! Enjoyed the meal and the friendly service, as always. Happy Christmas to the Nash 19 crew! And to all your marvellous suppliers.

19 Princes Street
Tel: (021) 427 0880
Facebook: @Nash19Cork
Twitter: @Nash19Cork
Mon-Fri: 7.30am-4.00pm
Sat: 8.30-4.00pm

Monday, August 22, 2016

Nash 19. The Real Thing.

Nash 19. The Real Thing.
Local on a Plate
It’s lunchtime Saturday and I'm sitting at a table in the Sternview Gallery at the back of Nash 19 (most of the tables in the front end were full) in Princes Street Cork and looking, admiringly, at a big tempting slice of bacon loin. And my mind goes back about a week when I got a shiny plastic-y slice of ham in a small cafe in Trim. Hard to believe that both came from the same planet, not to mind the same type of animal.

The one in Nash 19 comes from Crowe’s in Tipperary , is big and thick, moist and packed full of flavour, an itegral part of my Eggs Benedict (12.00). It is parked on a mega slice of sourdough that stretches right the diameter of the plate. On top are two perfectly poached eggs and all around there is Hollandaise sauce. A classic combination, top notch produce so well handled, as is consistently the case here, and beautifully presented as well.

Across the table, CL has quite a dish in front of her, again very well presented. It is the Chicken Korma Curry, Basmati rice, Mango chutney and Papadum (13.00). Nothing overly complicated here but the big chunks of locally supplied chicken chicken are key, full of flavour and so tender, great stuff. Had one or two myself from this oh so enjoyable moderately spiced curry.

And speaking of moderate spice, we had each started with a cup, quite a generous size, of one of the soups, the Squash and Ginger (3.50). There was also a bowl option for €5.50. Seafood chowder and a goat's cheese salad were also available as starters and, if you were in the mood, a dozen of Jamie Dwyer’s market fresh Pacific Oysters.

Speaking of markets, the mains list featured a Taste of the English Market (just across the street). For sixteen euro, you could treat yourself to a plateful of meat, fish and cheese, served tapas style. Recommended! Their own recommendations on the day were the Kerry Crab Sandwich and the Nash 19 Cod Fish and Chips. Indeed there is a great selection on a menu that sees some change daily!

And if you feel like more, then you can treat yourself to some of the great local produce at the little shop on the way out. And if you are too busy to dine here, if you need to have lunch in the office, then check out Nash to Go.

As we dined, owner Claire Nash herself was busy handing out samples to and then chatting with a group of visitors led by Alice Coyle of Fab Food Trails but not too busy to check around the restaurant and see how the various customers are doing. And if Claire doesn't get to you at least one member of her superb staff, friendly and efficient, will.

What’s the difference between bacon and ham? I sometimes ask myself. Here are two good guides, the first from James Whelan Butchers, the second from the UK’s Delicious magazine.

Nash 19
19 Princes Street
+353 21 427 0880
Twitter: @Nash19Cork
Mon-Fri: 7.30-4.00
Sat: 8.30-4.00

Sunday, December 20, 2015

Nash 19. Meet the Producers, on a Plate

Nash 19
Meet the Producers, on a Plate
I met some of the top local producers, all in the space of a few minutes, last Wednesday. Not personally, of course. But they were all represented on my plate.

Nash 19, a lovely buzzy daytime restaurant in the heart of Cork City, has a regular Producers Plate on its lunch-time menu. I didn't have it with a while and, as it changes from time to time, decided it was time to get re-acquainted. In fact, we both did and were both delighted with the amazing food, almost a dozen tapas style offerings.

Check the photo against the list below:
Cod (Kay O’Connell)
Smoked salmon (Hederman)
Smoked butter (Hederman)
Paté (Nash19)
Salami (Gubbeen)
Black pudding (Jack McCarthy)
Aged beef (Jack McCarthy)
Spiced beef (O’Connell’s)
Beef with celeriac and horseradish remoulade (O’Connell’s)
Mature Cashel Blue with Sheridan’s crackers
Warm Ardsallagh croquette and beetroot.

Really enjoyed going through all that, lots of highlights between the smoked fish umami and the soft and delicious Ardsallagh. And the good thing is that all these products are showcased throughout the menu.

The cod, in the gorgeous Longueville cider batter, is the heart of your fish and chips and the Ardsallagh features in a lovely salad. At the moment you may have the Aged sirloin of beef with a Christmas red cabbage - I had that this time last year and it is a classic.

The braised lamb shank in a Tuscan tomato stew seemed to very popular as was Donna’s Cottage Pie with its cheesy potato topping and Waterfall Farm greens. Great variety on the menu that changes daily.

Author Trish Deseine was a recent visitor.
Impressive starter choices too, including the Hederman Smoked Fish platter that recently featured on the Late, Late Show and you could also have their own Chicken Liver Paté with pickled plums and toast. We knew we were having those on the main plate, so decided on the Tomato, Roast Pepper and Orange Soup (available by cup or bowl). It is that little bit different and quite a delicious delight.

And we had a good wine as well, from their Winter List, much of it available by the glass. Our pick was the Montepulciano D'Abruzzo, Tollo "bio", Italy 2013 organic, fruity and fresh and seven euro a glass.  

It was a day that we agreed on most things so no surprise that we shared the Warm Aged Christmas Pudding, packed with fantastic fruit and nuts, an amazing combination and probably the best Christmas pudding I’ve tasted. Considering this is just a daytime restaurant, there was a choice of no less than 12 desserts, including the famous mince pies (that I got to enjoy with a coffee the following morning).

Always enjoy the welcome and the food here. Very Highly Recommended.

Nash 19
19 Princes Street Cork
(021) 427 0880

Monday, November 30, 2015

Visit Terriors and taste NASH 19 Aged Plum Puddings

Visit Terriors and taste NASH 19 Aged Plum Puddings

All of our Christmas expectations are shaped by family traditions and our Christmas culinary expectations are no exception. At Nash 19 when we say ‘traditional’ we mean recipes and produce we have created and improved and you have established as firm favourites.

Christmas Hampers full of soggy foam fillers, strings of empty padding and shocking baskets inspired us to introduce our Christmas Hampers some years ago. The Nash 19 Pudding is a must in all our Christmas Hampers. They are aged beautifully, whole fruits selected from Peter Ward and imagine NO butter, lard or fat. The whole cherries soaked in Hennessy Brandy are the surprise.
You will have to add your own!

This year we are again delighted to stock our Aged Plum Puddings in Terroirs Fine Food and Wine, 103 Morehampton Road, Donnybrook, Dublin 4.
Claire Nash will be in Terroirs on Saturday the 5th of December from 12 noon to 5pm for an exclusive tasting for all our Dublin customers of our pudding’s brandy butter and mincemeat.
Meet Trish Deseine in Sternview Gallery, Nash 19
Nash 19 Restaurant, Cafe and Food Shop are delighted to have Trish Deseine sign her new book “Home” in Sternview Gallery at Nash 19 Restaurant, Princes Street, Cork City on December the 9th from 10.30am.

“Home” is a fantastic addition to the Nash 19 food hampers this year.

Call in on Wednesday the 9th to meet Trish, sample Nash 19 Aged Plum Pudding and their Christmas treats.

Nash 19 Restaurant, 19 Princes Street, Cork City 021 4270880

Monday, September 21, 2015

Taste of the Week

Taste of the Week
Black Pudding with Teeling Whiskey
 by McCarthy's of Kanturk
 The picture below shows most of the ingredients you need to make black pudding. Add water and blood and you have it. But if you want something extra, then add some special ingredients just like McCarthy's of Kanturk did as they made this one (left), our Taste of the Week. As well as the blood and water, cream and some of the superb Teeling's whiskey were mixed in. We had a taste in Nash 19 on Culture Night and will soon be getting more. It is soft and flavoursome, spicy but not salty, crumbly and moist, just irresistible!

Saturday, September 19, 2015

Culture Night. Paintings and Plates

Culture Night

Paintings and Plates
Silvia of La Cocina
The Crawford Gallery was the first stop on Culture Night (18.09.15) with particular attention paid to two paintings. The first encountered featured Hugh Lawton, a direct ancestor of current Bordeaux negociant Pierre Lawton, who was Mayor of Cork City in 1776, and his enormous portrait hangs above the main staircase in the Crawford. Hugh would have quite a few more visitors later on as the L’Atitude 51 Wine Walk had the painting marked as one of their stopping points.

My second painting of interest was another large one, the Men of the South by Sean Keating. This features a group of rather good looking IRA men who, but for the rifles and pistols, could be on their way to a match or a dance even. But you can see the tension as they patiently wait to carry out an ambush. Perhaps I gave this painting more attention than usual because of the state funeral, earlier that day, for executed 1916 rebel Thomas Kent.
Hugh Lawton

For me, there is always a food call or two during Culture Night, usually to the English Market. But the Crawford Gallery Cafe were offering an intriguing menu, with a touch of Swiss and Spanish, and here we stayed for a pleasant while.

My fondue was based on a humble cheddar from East Cork but, enhanced by the kitchen, it proved a gem. Meanwhile CL tucked into a plate of Tapas that featured Rosscarbery Black Pudding and Gubbeen chorizo among other interesting flavours.

And La Cocina proved a very sweet ending indeed, “not too much sugar” though. From quite a selection we picked and shared a wedge of No Flour Almond and Lemon and a luscious custard cake (almost like a profiterole). Believe it or not, each went well with the last of the Biohof Pratsch Riesling.

More art and food next at Nash 19. Indeed, both are always on the menu since Claire Nash opened the Sternview Gallery about a year ago. Rebecca Bradley’s Provisional View is the current show (until October 15th). The Irish Times critic Aidan Dunne summed it up as “Outstanding textural paintings based on landscape”. It is just that the landscape - suburbs, coastlines, fields and bogs - is never quite the same, “our sense of place not certain” as the handout says.

Time then for more food and with a goodly group of her producers on hand, there was no shortage. Got some lovely tastes of Hederman’s pate and Ardsallagh cheese from Claire. More cheese from Tipperary with Cashel Blue and Crozier Blue (my slight favourite) on hand.

Restaurant manager Mairead was handing out samples of the outstanding Longueville House cider and nearby the O'Connell’s were generous with their spiced beef, now in demand all year round.

All smiles: Champion pudding and spiced beef

 Kanturk’s Timmy McCarthy, not for the first time, had mixed booze and blood to great effect.This time the Premium drop was Teeling Single Malt and the result was top class. We also tasted the Jack McCarthy Smoked Air Dried Beef that last week won the Supreme Champion Award (and a lovely trophy) in the Speciality Foods Competition and the McCarthy’s were similarly awarded for the White Pudding in these Associated Craft Butchers of Ireland awards.

Timmy is rarely puzzled but he did have a quizzical look on his face as he spoke to three Danish visitors. They didn't know what black pudding was, saying they don't have blood puddings on Denmark, once the leading producer of bacon. Different cultures on culture night!

  • If truth be told, our first stop of the evening was at a No. 208 bus stop. It turned out to be a long wait. Two scheduled bus times came and went, without a bus in sight, before we finally set out some forty minutes later, very poor service for around four o'clock on a Friday. It was no much better coming home, with two arriving together after another forty minute wait.