Taste of the Week. Tuscan Style Chicken by Sage.

Taste of the Week. 

Tuscan Style Chicken by Sage.

 a new direction for Kevin and Réidín.

After 16 years, Kevin and Réidín Aherne closed their

Midleton food and drink up and running. New Gastro Pub and Coffee Outlet; Sage reopen café

Midleton food and drink up and running. 

New Gastro Pub and Coffee Outlet. 

Menus and Times from Sage as they reopen café on Feb 21st

The new Church Lane gastropub

 I visited Midleton Farmers Market for the first time in a long while last Saturday. Our star purchase was the delicious Rosewater Marshmallows pack at the Ballymaloe Cookery Stall. Then I took a stroll around the town. Quite a lot going on there, virtually every kind of service you'd need on Main Street alone.

Some market purchases: Ballymaloe Cookery School Marshmallow,
Brown soda by Arbutus and Balsamic from the Olive Stall.

Lots of competition on the food front, for instance, the Pantry is back to back with Monty's and more or less next door to the excellent Ferrit & Lee. What looks like a proper coffee place, Caife Mo Chara, has just opened in Market Green. The amount of cafes in the town is amazing. You certainly won't be short of a cuppa or a sandwich or more substantial sustenance here as there are food outlets everywhere you turn.

Montys and Pantry side by side

The new Church Lane, a gastropub, is in an impressive building and will certainly provide more competition. Head Chef is James Cullinane who started in Ballymaloe, worked with Richard Corrigan in London and then at The Cliff House before becoming Head Chef at Longueville House and Castlemartyr Resort. Brothers Barry and Colin Hennessy have opened this venture, they are local with quite a lot of experience.

Sage reopen cafe!

You may or may not have heard that Sage has decided to reopen their cafe. It will be offering a Brunch and Light lunch menu 5 days per week Wednesday to Sunday from 8am. Kevin Aherne: "We had planned to open towards the end of last year but that plan was literally washed away. The Cafe will be opening as of next week on February 21st! With the Cafe opening we have reshaped our hours. The Restaurant & Cafe will both operate 5 days".

The menus & new opening hours are below for you to have a look at.

Hours

Blas na hÉireann Cork Finalists 2023 Announced

Blas na hÉireann Cork Finalists 2023 Announced

 The finalists for Blas na hÉireann, The Irish Food Awards, 2023 have been announced and the countdown is now on for the return of the awards weekend to the pretty seaside town of Dingle. The three-day event will take place from Thursday September 28th to Saturday 30th September. 

Denis and Kate of Kinsale Mead Company

After the joyous reunion of last year’s in-person event for the first time in two years, the excitement is already building and the Blas team are hard at work preparing for the arrival of food and drink producers across Ireland to celebrate the very best of Irish. 

Now in its 16th year, Blas na hÉireann saw its highest entries from across all categories along with many new producers entering the awards for the first time this year. During the judging, which took place over June and July, over 3,000 entries were judged, the highest on record.

“The Blas na hÉireann awards are the highlight of the year for Cork producers as it pits their produce against the best that this country has to offer.” said  Joe Burke, Assistant Head of Enterprise, LEO South Cork. “We are very fortunate to have such awards that provide consumers’ reassurance of the quality and excellences of our producers. Cork producers are always well represented at Blas and receive many accolades and awards. We would like to complement the hard-working committee, judges, and sponsors of the awards which without them would not be possible. The Cork Local Enterprise Offices (South, North/West & City) are glad to be one of the sponsors of the awards and wish Blas continued success.” 

The finalists shortlisted from Co. Cork across a range of different categories are Alternative Christmas Pudding Company, Andrea's Kitchen, Bandon Vale Cheese, Bantry Bay Seafoods, Blackwater Honey, Bluebell Falls ltd, Bó Rua Farm, Carbery Group, Clares Homemade Hummus, Clóna Dairy Products Ltd., Clonakilty Food Company, Clonakilty Gluten Free Kitchen, Coolmore Foods, Folláin, Fresh Fish Deli, Frodo Ltd, Gloun Cross Dairy, Hanleys Puddings Ltd, Hassetts Bakers & Confectioners ltd., Irish Yogurts Ltd, Keohane Seafoods, Kepak, Kinsale Mead Co, Kinsale Spirit, Leahys Open farm, Macroom Buffalo Cheese Products Ltd, Malay Kitchen, McCarthy's of Kanturk, Niamh's Larder, North Cork Creameries, O'Callaghan's Cafe and Deli Ltd, O'Keeffes Bakery, O'Leary's Family Butchers, On The Pigs Back, Original 7 Beverage Co, Sage Restaurant, Second Street Bakeshop, Secret Recipe Limited, Shannonvale, Silver Pail Dairy, Spice O Life Ltd, Stonewell Cider & Nohoval Apple Wine, The Good Fish Company, The Sibly Food Company, Tom Durcan Meats Ltd, Toons Bridge Dairy, Velo Coffee Roasters, Walls Chips, West Cork Distillers, Wildberry Bakery and Ardsallagh Goat's Cheese.

Mural at Sage of Midleton

Speaking as the finalists were announced, Blas na hÉireann Chairperson, Artie Clifford said, “After last year’s success, we are thrilled to be back again. The Blas Village and Eat Ireland in a Day Tents were fantastic additions and created brilliant awareness for the finalists and winners to both the public and key industry people.  Seeing so many new producers enter this year is a testament to the fantastic produce Ireland has to offer and I am looking forward to celebrating past and new finalists and winners again this year.”

This year’s Blas na hÉireann awards in Dingle will see the return of last year’s new additions including the Eat Ireland in a Day tent and the Blas Village where the 2023 finalists will get the opportunity to showcase their products, engage with customers and meet key industry buyers.

 

With over 3,000 products entered in this year’s Blas na hÉireann, making it as a finalist is a huge achievement and one to be very proud of. The competition ramps up year on year, meaning those producers who are short-listed as finalists really are the crème de la crème of Irish food and drink. 

For finalist producers, it is not just their exceptional food & drink which will be celebrated in Dingle but the people themselves, the passionate producers who make the very best of Irish will be recognised and rewarded making this autumn’s Blas na hÉireann a food event not to be missed! 

Sage Has A New Menu. It’s A Good One!

 Sage Has A New Menu. 

It’s A Good One!

The famous Midleton Brick

The busy couple, Reidin and Kevin Aherne, behind Sage Restaurant in Midleton, have a new menu. It started last week and coincided with a reservation that we had made for ourselves and a couple of related visitors. Delighted to be able to give it an early test and even more delighted now to be able to give it a unanimous thumbs up from our quartet.

“It's an All Day Menu,” Reidin told me, “serving up a greater selection and option of dishes. From Salads to Flatbreads, Steaks to Funky Mains. Kevin and the Kitchen team have put a lot of effort into redesigning the menus with more of a customer focus on what people want in the current climate. We have recently appointed a new Chef to work alongside Kevin in delivering the menu below to the highest of standards with our focus being on delivering customer needs & wants.”

They certainly delivered that on our visit. At the start, it took a while to make up our minds on what to order. Our visitors sampled the local beer while we two sipped a couple of Tandem Wines from Navarra where Jose Maria Fraile (well known in Ireland via O’Briens Wine) and his team produce some excellent wines close to the pilgrims’ path that winds its way to Compostella.

Flatbreads

RV1 and RV2 picked the Grilled Flatbreads along with a selection of the by now well-known Sage condiments; it is served for sharing and they enjoyed it. Agreement at our side also with each of us choosing the Bruschetta with Coppa, grilled Peach, Burrata and Lovage pesto. Amazing flavours and textures from,  in particular, the Coppa and pesto.

The new menu, designed for both lunch and dinner, also offers Bowls and Grilled Flatbreads, all tempting in their own way but our focus was now on the mains, some of which come from the chargrill (the meats sourced from small farms in East and West Cork).

RV2  and CL each picked the 12-spice charred chicken, beetroot, Tzatziki and fried chickpeas, a really well-judged combination, very well cooked indeed and nicely presented. Meanwhile, RV1 was enjoying his 8-ounce Sirloin from the Chargrill and at the end, declared it “perfect”.

A few weeks back, I had thoroughly enjoyed a lamb pie at the Celtic Ross in Rosscarbery and was now wondering how the Sage version would compare. Sage's BBQ Lamb Shoulder and Ale Pie, with summer peas, Lovage, Carrots and Gravy was a superb combination, every element on the plate contributing to the enticing flavours.

Tandem tinto

So which was best, Midleton or Rosscarbery? Both pies were appetising and flavourful, each based on lamb shoulder.  They weren't exactly similar as the Celtic Ross one was more of a Shepherd’s Pie with a layer of herby mashed potato on top while the Sage was encased in pastry. In fairness, each was top drawer. You won't find these in fine dining menus but I’d have no problem in doing a repeat in either venue!

In the gap after the mains, we decided to share desserts. The list is short but very tempting. It also featured their rather famous Midleton Brick and CL and I shared that combination of Chocolate Mousse with Toasted Mallow and Salted Caramel Sauce! Delightful. Our visitors bowed out with a couple of Lattes and a share of the Elderflower Panna Cotta, dressed strawberries and soft serve ice cream. A Cheese option was also available.

The service was lovely throughout. It was well-paced, so we never felt rushed or left waiting. The staff were nonetheless working hard, as the restaurant was full and they were still able to turn tables over quickly without any delays.

If you do like Sunday lunch, then check out Sage also. “Every Sunday we like to serve lunch roasts with all the trimmings, duck fat potatoes, carrots, peas, Mac & cheese and lots of gravy.”

Sage mural

See their social media, including Instagram, for all the details on the new menu. Kevin says that by focusing on funky full-of-flavour dishes, they aim to deliver a casual, fun dining experience.

Open from 12.30 - 9pm (Thurs to Sat) offering the same menu throughout the day with Happy Hour Specials from 3-5pm. Sunday hours are 12.30 pm to 7.00pm.   New menu.  

Kevin and Reidin are also involved in FEAST, the East Cork Festival scheduled for 7th - 10th September. Look out for details coming online in the next couple of weeks. The FEAST page can be found here.

Get to Midleton's Sage for Sunday Lunch or Dinner. Chop, chop!

 Get to Midleton's Sage 

for Sunday Lunch or Dinner. Chop, chop!

Chop

Looking for a treat this weekend. Then make haste to Midleton’s Sage. We were there last Sunday and the highlight was a pork chop. I kid you not. This was a pork chop like you rarely see nowadays, thanks largely to the skill of chef Darren Kennedy.

The menu is very flexible. Choose one from the Snacks plus one from the sides if you don't want to eat too much. There is amazing variety, not to mention quality, on offer, as the new chef is full of invention and those tastebuds will be saying thank you for coming for a long while afterwards.

And last Sunday we were thanking Chef Kennedy. Many of you will know him from his time at St Francis Provisions in Kinsale. After a culinary education in his native Cork City, he broadened his experience in London before returning to the Head Chef position in Kinsale and then he joined Sage about 12 months ago.

Like Sage co-owner Kevin Aherne, Darren draws from local produce including Rossmore Oysters, Caherbeg Meats (that chop), fish from Ballycotton, cheese from Ballinrostig and much more.

Smoked Haddock & Gouda Bhaji

Back to the table now! And that Pork Chop, supplied by the Allshire family in Rosscarbery who also supply beef here, was quite a treat! Already sliced and diced and so tender and packed to the edges with pleasure inducing flavours. It came with braised courgettes (these really enhanced the meat to a higher level) and there were other little pork bits in there as well and that trotter sauce tempted me to lick the plate (i did resist!). Also at hand was a side of smoked potatoes, a side that comes with all dishes from the grill.

From The Chargrill is another subsection of the menu. Others sections are Snacks, Small Plates, Mains, and Sides. You are bound to find something you like here! How about Cavatelli, monkfish, smoked tomatoes and purple basil?

Hake

CL’s main was another gem: Hake, Pumpkin, Borlotti Beans and a Mussel Velouté. Again a perfect combination of taste and texture, those superb beans from the Gortnacrusha Biodiversity Farm a perfect complement to the fish. 

She had been tempted by the Plaice (whole), Almond and Grenobloise but was very happy with the hake. Other mains included a Market Plate - Grilled Seasonal Vegetables, Ricotta and Walnuts and also a Beef Burger, Sesame Bun, cheese, pickles and chips.

Some tempting small plates also such as a Sirloin Carpaccio; Smoked Pork Nuggets; a Crab Caesar. A couple of snacks to mention: Marinated Olives and Gunpowder Cashews.

And it was from the quartet of snacks that we picked two to start with. We shared the Grilled Focaccia with Romesco and the Smoked Haddock & Gouda Bhaji, Labneh and Caviar. You’ll rarely see better Focaccia in these parts and the Bhaji was a rare treat as well. We didn’t make it to dessert, even the famed Midleton Brick was left to another occasion.

Grilled Focaccia

Driving duties also put the alcohol on hold and they have a quality selection here. Outstanding wines include the Tandem Casual Tempranillo  ( 90%) and Chateau de Cèdar Malbec while the Whites include the Judith Beck Chardonnay and the Frantz Saumon Sauvignon Blanc.

No shortage of cocktails here, lots of spirits too. They have their own lager on tap, bottles of the gluten free 9 White Deer beers and also the Stonewell Cider (that could go well with the pork chop!).

Sage contacts here  

Eating Out latest…restaurants cafes trucks.. up to date here 

Taste of the Week. Sage Condiments

Taste of the Week

Sage Condiments

Struck it lucky when I visited the Sage Stall on Midleton's busy street during the final day of the recent food festival FEAST. I ordered the Ballinrostig Burger (with Ballin halloumi, cauliflower pickle and beetroot relish). What a marvellous flavoursome combination! And I was immediately hooked by the condiments!

So when Virginie, who was looking after the stall, suggested I consider some of the condiments by Chef Kevin Aherne, including the impressive cauliflower and beetroot above, she was pushing an open door. There were quite a few on offer and I came away with three: Spinach and Artichoke Dip, Cucumber Pickle with Ginger, and the Cauliflower Pickles.

We have been trying them out in burgers, in sandwiches, even in toasty sandwiches and they all work a treat, giving a super lift to everything. A worthy Taste of the Week here! Must check out the rest of the selection, now widely available including in Sage of course.

Everyone’s a winner at the Curry Night for Hope in The Grainstore

 Everyone’s a winner at the Curry Night for Hope in The Grainstore

All ready! The calm before the curry.

A couple of weeks back, I spotted a notice on social media about a Curry Night in the Grainstore at Ballymaloe. This could be different, I thought, and read on. A couple of things confirmed my first thoughts and hooked me in. One was that it was a fundraiser for Hope and the other was that Green Saffron’s Arun Kapil, the spice expert, was involved in the curry. Hard to resist the combination of a good cause and a good curry. Win win, I said, and booked my tickets.

Mol an oige! While she didn’t quite use that phrase, Hope’s Honorary Director Maureen Forrest (who set up the organisation in 1999), used it as a theme and praised the many young people who have helped Hope over the years. 

Hot in the kitchen. Arun's selfie
with Aoibheann and Liam in background.

Two of the current students, Aoibheann and Liam, had led this Curry Night Fundraiser and, with help, especially from Arun and Olive, put on quite an evening including cocktails and mocktails, the curry, dessert and lots of raffles sponsored by local businesses such as Frank Hederman, Cully & Sully, Green Saffron, Supervalu, Sage,  and others including Ballymaloe itself. I didn’t win any of the prizes but I still consider myself a winner such was the feel good factor.

Just to give you a taste after the event, here’s the menu:

Jolly Jaipur Cocktail or Mocktail with Smoked Salmon (marinated in Panch Phoran, Lime Juice and soft herbs) and Gol Gappas (chickpea, potato and tomato chaat). This was served upstairs, quite a “noisy” upstairs as the 100 plus diners gathered.

Curry, Dahl and Naan

Soon we all trooped downstairs, quite eagerly, to our tables. Orderly queues were organised as the main dish was served buffet style. And that was Chicken Korma, Red Lentil Dahl, Roast Cauliflower and potatoes in spices with rice, Raita and the best ever Naan! An excellent plateful.

Raffles were held during the interval and we finished with dessert at the table, another lovely dish of Mango Kulfi (ice-cream!), Garam Palmiers with rose and pistachio sprinkles. 

Students Liam and Aoibheann, well supported here by a generous East Cork community (acknowledged by Maureen Forrest) have been given the opportunity to raise funds for the Hope Foundation and travel to Kolkata, India, to visit the homes and hospital that Hope have set up in order to protect and educate children in poverty.

Since 2003, HOPE have been working with schools across Ireland through Development Education. “Engaging with students is one of the best ways to raise awareness of the work we do with street and slum children in Kolkata. Development Education is driven by the strong belief of ‘students helping students’, whereby learning and understanding the reality of poverty inspires young people to take action for change. We consider all students from primary, secondary and third levels who are involved with our work to be Ambassadors for HOPE; reaching out to young people far less fortunate and taking real steps to a better, more fair world.”

For more info contact HOPE’s Schools Coordinator – schools@hopefoundation.ie.

Taste of the Week. Sage Lentil Dhal Hot Pot

Taste of the Week 

Sage Lentil Dhal Hot Pot

Necessity may be the mother of invention and Kevin Aherne of Sage may well be the father. Recently honoured by the Georgina Campbell Awards for his sure touch as a master of the pivot, a pivot enforced by Covid and its restrictions.

The chef quickly shifted focus from the restaurant to the retail side and soon had many restaurant quality products available and on sale in food shelves all over the city and county.

I quickly cottoned on to his hot pots and pies and found quite a few gems including his Pork Pot (slow-cooked pork, stroganoff style with Lemon and Sage) and the Vegan Pot (red dhal with lentils, chickpeas, potatoes, cumin and coriander).

I hit the jackpot again this week with his Lentil Dhal Hot Pot (pulses, grains, veggies, herbs, slow-cooked in rich stock of tomatoes and spices with coconut, red chilli and lime leaves). By the way, you'll know all the high quality ingredients, no unpronounceable ingredients or strange numbers.

It is very versatile. Delicious on its own, with boiled rice and flatbread, great with grilled halloumi or salmon. We added the salmon on this occasion and it turned out great, a smashing Taste of the Week.

Sage Midleton

In Praise of East Cork. Food. People. Place. Worth a Visit!

Welcome!

In Praise of East Cork.

Food. People. Place. Worth a Visit!

Friendly people, great food, attractions on land and sea, both natural and man-made, make East Cork a gem of a place to visit. From the fantastic 13th century St Mary’s Collegiate Church in Youghal to high class Fota House Gardens and Arboretum, both free to enter, there is a treasure chest of places to visit in the area.

Fota Wildlife

Let me take you on a trip to see part of it. We’ll also enjoy some delicious meals as East Cork is a foodie’s paradise with top notch venues including Sage,  Barnabrow (ideal for weddings), Midleton’s pioneering Farmers Market (every Saturday) and the food mecca of Ballymaloe.

Christy Ring

And, before or after Barnabrow and Ballymaloe, do take the opportunity to visit the  medieval town of Cloyne. It is one of the hidden gems of the area, its skyline dominated by the large medieval Round Tower and across the road is St. Colman's Cathedral built in 1270/80 and still in use. Famous Cloyne people include the 20th century hurler Christy Ring and the 18th century philosopher George Berkeley, both of whom are remembered here: Ring's statue is by the GAA field and Berkley's tomb is in the cathedral.

Lunch at The Farmgate

Coming from the city on the main Cork-Waterford road, take the Cobh exit ramp and head for breakfast or lunch, right to Bramley Lodge, or left to The Bakestone Cafe at Ballyseedy.  Now, set up for the day, go over the nearby bridge to Fota Island and its many attractions.

If you have kids, go to the Wildlife Park; if not, walk through the renowned Fota Arboretum and maybe add a tour of the Georgian House or take a cuppa and a treat at the Bakestone Café here. If you like it around here, you may also try the high class  Fota Island Hotel and Golf Resort. Other top class hotels in the area include the Raddison Blu (Little Island) and the Castlemartyr Resort.

Maire and Victor welcome you to O'Mahony's Watergrasshill

Moving on, go over the Belvelly Bridge (take a long look at the recently renovated castle) and you’ll soon come to Frank Hederman’s famous smokehouse. You are now on Great Island where the cathedral town of Cobh is situated. Much to do here including the Sirius Art Gallery, walking tours (including the Titanic Trail and Spike Island), harbourside bars and restaurants and of course the Cobh Heritage Centre which tells of forced deportations and also the tales of the ill fated liners, The Titanic and the Lusitania. Need a snack and good coffee? Why not try Seasalt by the water. Also look out for Ellen's Kitchen and the Quays Bar & Restaurant.

Mitchel Hall on Spike Island

If you have four or more hours to spare, be sure to take the ferry over to Spike Island. It is a fantastic tour, great guides, so many interesting things to see and do, much of it related to its historic military and prison life, but also superb walks and views out over the harbour. Very Highly Recommended.

Fota House and arboretum; walled gardens too, plus a café

From Cobh, boats take you across to Spike and also on harbour tours. Maybe you’d just like to walk around the town; I did so recently, taking in the Holy Ground, the Titanic Garden and the Sonia O’Sullivan sculpture, and you may check it out here. Perhaps you'd prefer just to sit on the decking at The Titanic Bar & Grill and watch the boats go by.

Sonia

Whiskey Sour in Jameson

Time now to head out of the islands and head east to Midleton and a tour of the Jameson Experience. If you give the right answers here, you’ll end up with a certificate of proficiency in whiskey!

No shortage of cafes and restaurants here (indeed there's a café in the distillery). Plenty more outside, including the accomplished Ferrit & Lee, and the friendly Granary now celebrating twenty two years in business. Not forgetting the excellent Farmgate.

Midleton

Farm Salad at Ballymaloe Cookery School's Garden Café Truck

There will be detours, of course. One that I like - you may need a driver here - is to head towards Ballyvolane House near Castlelyons. Lots to do here, including fishing and glamping, and it is also the home of Bertha's Revenge Gin!

Be sure and call to the 200 year old O'Mahony's Pub in Watergrasshill. Superb local food and drink, music also, extensive sheltered outdoor areas and ways and means to keep the kids happy.

Featherblade of Beef, signature dish at Ferrit & Lee

Next stop is Ballymaloe, the home of modern Irish food. You could spend a day here. Maybe an overnight stay to sample the world renowned cooking. Call to the cafe for a mid afternoon or mid morning  coffee. And don’t forget Golden Bean coffee roaster Marc Kingston is also based here. Be sure to take a look at the impressive Cookery School gardens, not forgetting the Shell House and their truck cafe during the summer.

Food trucks are quite a new phenomenon in East Cork and you'll find them wherever people gather including Ballybranigan beach, Knockadoon cliff walk, and Ardnahinch beach.

Krug tasting in a Ballymaloe cornfield

In the nearby seaside village of Ballycotton, take a stroll down to the pier and see the fishermen come and go, maybe take a boat trip to the lighthouse on the nearby island. If you feel you need to stretch the legs, then there is a spectacular walk  along the cliff tops. After all that exercise, treat yourself to a gorgeous meal at CUSH or Seachurch. Don't overlook the Trawl Door (shop, café, ice-cream and deli).

View from the Bayview Terrace

If you need to overnight, then the Garryvoe Hotel and its top notch Samphire Restaurant, with great views over the bay, is close at hand. And across the bay, there's its sister hotel, The Bayview; great views here also. Closed in winter but, when open, check out the superb cooking of chef Ciaran Scully, an example here.

Ballycotton cliff walk

Youghal is the final town, on the Blackwater and just shy of the border with Waterford. On the way, you could stretch the legs in Killeagh’s Glenbower Woods one of many attractive walks in the East Cork area.

Just a few minutes from the village, you'll find the lovely food market on Joe's Farm (the family themselves renowned for their vegetable crisps); you can find superb local produce here, much of it from the farm. They also hold special events for the public, eg cutting sunflowers in August and harvesting pumkins later in the year.

Perhaps you'd prefer to take in the magnificent views on the two walks in nearby Knockadoon. In Youghal, take a boat trip on the Blackwater. If you want a mid-day salad or sandwich in the town, then the Sage Cafe will take good care of you. Just alongside is the newly refurbished Clock Gate Tower, a must visit!

After all the activity, you deserve to rest up for the night. Enjoy a meal in the Old Imperial Hotel on Youghal's main street, maybe just a drink in its old Coachhouse bar, maybe both! Aherne’s, of course, is famous for its seafood and they too have rooms.

Samphire at Garryvoe Hotel

And, before leaving the area, don’t forget to visit Ballynatray House, a Blackwater gem.

Dinner at Brook Inn

If, at the end of a day's touring, you find yourself heading back towards the city, then do consider the Brook Inn near Glanmire for dinner. It is a lively buzzy place and the food is good there too.

Fancy some amazing apple and pear drinks to bring home? How about a unique Ice Wine? Check out Killahora Orchard (near Glounthaune). We can also recommended some top notch cheeses including Ardsallagh, Bó Rua and Ballinrostig.

Enjoy East Cork, the food, the place and its people!

Ballynatray House, by the Blackwater

(revised 07.08.21)
If you have a cafe, restaurant, visitor attraction, not listed here, please let me know and I will do my best to visit with a view to inclusion in next revision. You may also use the comment facility below.