Farm Restaurant, Clonakilty. Well Worth A Visit.

Farm Restaurant, Clonakilty.

Well Worth A Visit.

Clonakilty’s Farm Restaurant has made a big impression in less than six months. Produce from the local seas and farms features strongly on the menu in the Ashe Street venue, right in the middle of the town. Comfortable seating and friendly service, along with top class cooking, makes for an excellent dining experience.

We were in last week and, with a chocolate tasting coming up immediately afterwards, decided to go for two courses of their early bird menu. While reading the menus, we got a cone full of pop-corn and a basket full of gorgeous breads (including a particularly delicious one with onions and Dubliner in the mix - what a tasty crust this had).

Delighted to see so many local names listed, including Clonakilty, Staunton’s, Dan Moloney, Caherbeg, Skeaghanore, Toons Bridge, along with craft beer by Dungarvan and cider from Stonewell.

The Clonakilty Black Pudding featured on my starter, served with Crispy Pancetta salad with celeriac, Pear and Apple Coleslaw. Delighted with that opener, excellent flavours and textures, and CL was more than pleased with her Crisp vegetable and chicken confit spring roll with Szechuan Dipping sauce, another tasty combination.

 It just got better after that. My mains was the Pan-roasted free-range chicken wrapped in Clonakilty Bacon and stuffed with Caherbeg Sausage meat. There was an explosion of flavours here, including a great sauce, and the sausage meat added a bit of herby spice.

The other mains was Skeaghanore confit duck leg with marmalade sauté potatoes and that had CL purring. Another empty plate. Oh, by the way, the included sides of creamy mashed potato and vegetables were also cooked to perfection and very much appreciated as well.

Must call back some day when we have no other eating commitments and get stuck into the A La Carte! 

Heather. Eat in Style at Gap of Dunloe.

Heather. A Taste of The Gap.

Quiche, Heather Style. Very Highly Recommended!

The new Heather Restaurant at the Gap of Dunloe is at once a celebration of the past and a confident step into the future. It is also backing local producers and the food, including provenance, cooking and presentation, is really excellent, and that can only be good for tourists and locals alike.

Fifty years ago, the enterprising Moriartys opened a small gift shop close to the entrance of the renowned Gap, a spectacular valley, with cliffs and lakes and a huge echo, created in the dim and distant past by ice on the move.

Their warm welcome and quality goods proved a successful combination and bit by bit they expanded the shop, so much so that the family had to leave and find a new house! Husband and wife Michael and Margaret Moriarty started that wee store in 1964 and it predominantly operates in the coach tour market, welcoming visitors as they enjoy The Ring of Kerry tour.

Smoked Mackerel Salad.

The shop, offering high quality Irish goods, including a great selection of clothing and gifts, is still going strong. A new generation, Denis Pio Moriarty and his wife Ailish (who showed me around in midweek), has taken up the reins and the couple are guiding the new venture, playing a pivotal role in the interior and exterior designs.

It is not just a restaurant. Five acres of multi-level gardens, with great views of the McGillacuddy Reeks, have been set out and will be spectacular when in full flower. Not all the ground is given over to the ornamental planting. They will be growing their own salads and vegetables, mostly under cover, and Ailish hopes to have some on the menu in Heather in the coming summer months.

The bright and spacious restaurant, set alongside the River Loe, is a great spot to start or finish your tour of the Gap or before or after any of the many walks in the area. Here you will be well fed with the best that the artisan producers of Kerry and Cork provide.

Gorgeous Hake dish.

And if you want a genuine local drink, then that is what you’ll get. You can sample the craft beers by Mountain Man Brewing, the lovely ciders of Stonewell and some smashing apple juice drinks from the orchards of Ballyhoura Apples. It is open from 11.00am until 6.00pm daily, telephone 064 6644144.

Other suppliers include: Toonsbridge Buffalo Mozzerella, Kenmare Gouda, Ballinskellings Chicken, Glenbeigh Cockles and Mussels and Ring of Kerry Lamb. The menu is a name dropping of who’s who in local artisan food producers as well as being something of a geography lesson!

The menu for Heather comes on a brown paper, reminiscent of the old brown paper bags, and it takes quite a few sheets. Watch out too for the daily specials. And they also do a Kids Menu that includes half portions of the adult dishes. 

Lots of non alcoholic drinks too. Teas from Barry’s and Solaris (Galway) and Skelligs Chocolate Hot Chocolate and coffees specially roasted for Heather. The wine list may be short but again the quality comes through. And not just the regular varieties. You can of course have your Sauvignon Blanc and Rioja but maybe you'd like to try the Gruner Veltliner (Austria) and Zinfandel (California).

Deserved dessert!

We “worked” our way through the menu on Tuesday and it was a pleasure from start to finish. I enjoyed my Beetroot and Goats Cheese Salad, with orange, fennel and fresh as could be garden leaves (€8.00) while CL was more than pleased with her Smoked Mackerel Salad that came with Candied Beetroot, Rhubarb Chutney and Rye Croutons (€7.50).

We were tempted by the Spring Lamb Stew (€15.00). In the event, CL choose the Wild Atlantic Hake, with red peppers, fennel and Salsa Verde. The Hake was fresh, just out of the Atlantic, and the whole combination was light and appetising. Really superb.

She was very happy but I must say I was thrilled with my quiche. This was a rather special, almost melt in the mouth, quiche, described as Wild Nettle and Feta Quiche, with Parmesan, Mixed Garden Leaves and, yes, an outstanding homemade Tomato Chutney. I could go on about this but will simply recommended that you do try it if you get the chance. My mains cost €12.50 while the other was fifty cent less.

We had walked for over an hour in the Gap earlier and so felt we deserved dessert, one each this time! We got a generous slice of an Orange and Cranberry cake and another of Rhubarb Tart and two cups of Maher’s coffee to bring the curtain down on an excellent lunch in lovely surroundings.

Comfortable too and spacious and some nice touches, such as the elevated glass fronted fire (not in use on Wednesday!), the exposed stone on one section of wall and the sally saplings craftwork backlit feature that rises up the full height of its wall. This was crafted, the saplings still young enough to be pliable, by a local man and Ailish says it has already become quite a talking point.

Indeed, the Heather Restaurant, in a stunning location and with high quality cooking and presentation of the best of local produce, looks all set to become a talking point itself.

Other posts from this trip to Killarney:

Randles celebrate 50 years in hotel business

24 Hours in Killarney

See my full Kerry portfolio here

Franciscan Well Easter Beer Festival

Franciscan Well Easter Beer Festival

Made an early visit to the Franciscan Well Beer Festival this Saturday afternoon and took my chance to sample some of the newer brews before the crowds started to roll in on this sunny day.

Last year, the Lynch brothers from Mayfield’s Cotton Ball were on the outside of the ring; this time, Eoin and Humphrey were serving their own beers including their latest. This is called Indian Summer and is quite a lovely drink for the days ahead, a mix of lager ingredients and an ale yeast.

Not to be outdone, the now well established Eight Degrees also had new one on offer, the Full Irish, a strong 100 per cent Irish Malt ale. I've had a sneak preview of the publicity shots for this one. X is the letter that springs to mind! Think Full Monty!

Blacks of Kinsale were promising a surprise for later in the afternoon when a special set-up will allow them to add fresh hops (a new one called Equinox) at the very last moment to Kinsale Pale Ale. Can't get fresher than that. Try that and don’t forget to sample their Beoir #1

Beers from new Connemara brewery available at Bradley's, North Main Street, Cork.

Great to meet up with Jamie from White Gypsy and his innovative beers. Tried his lovely refreshing Wheat beer, the beer you need after walking round, Bavarian in style but Irish “engineered”. The 5.2% Pilsner isn't half bad either. White Gypsy are growing their own hops this year and are also hoping that more and more restaurants will offer a craft beer as an alternative to wine.

The gregarious Mountain Man was another brewer I had not met before and he explained that his Hairy Goat was an English Style IPA with a lowish ABV. Nothing low though about the ABV of its American cousin, the 7.5% Crazy Horse. Well worth a try.

Micro-breweries just keep popping up around the country and next up was JJ's from County Limerick. This was their first outing and the 4.8% Pils lager promised much, especially as this is their very first beer.

aAnd another newcomer, the 9 White Deer Brewery from Ballyvourney, was also making its debut. Gordon Lucey tells me their hops, including Amarillo, Cascade and Fast Gold, comes from all over the world but the "mystical" water is local as is the yeast. This will soon be on sale in 500ml bottles and watch out for other beers, including a stout.

Nice to chat with Caroline of Eight Degrees and also with Claire from Dungarvan Brewing Company. I always enjoy the Dungarvan beers and tried a couple this time: their wheat beer and their Comeragh Challenge Irish Bitter. Had a preference for the former but isn't that what craft beer is all about. Great to have the choice. Long may the craft revolution continue!

The Franciscan Well Festival continues until late this Saturday evening and is on again tomorrow Sunday with soakage provided by the on site pizza maker! Enjoy.

Getting it Light and Oh So Right at Forest Avenue

Getting it Right and Light at Forest Avenue

A cold wind blew on the banks of the Grand Canal as we strode down to the Forest Avenue Restaurant in Sussex Street (Dublin). But soon I felt as if we were sailing away on a summer’s day, such was the gorgeous lunch served up to us, in a light and delightful style.

Here you’ll be fed well without necessarily getting the traditional “great feed”.Quality over quantity! The relatively new restaurant is run by Sandy and John Wyer (who I found out is from Glanmire, the parish next door to my Cork base!).

We got a hint of what was to come with a tasting of their Potato soup (above) with pickled mushroom, and ham, and lovage. Simple ingredients but a superb result. The pricing too is pretty simple: 15 euro for a main course, 20 for two courses and 25 for three. Well worth it! Service, led by Sandy, is friendly, informative and excellent and the place itself is casual and comfortable. Very Highly Recommended. They are open for both dinner and lunch and do remember that menus change quite frequently.

They have an appropriately short wine list but, after a tasting that morning, we were happy to see some craft drinks on the list, including that excellent Stonewell Cider. We shared a bottle and it went very well indeed with the food.

The potato soup was one of the three starters on Wednesday’s menu. I picked the Salt Baked Beets (below), celeriac, hazelnuts, house-made ricotta, pear and house-cured duck pastrami, another great mix of ingredients resulting in lovely combination of textures and flavours. And much the same could be said about the other starter, which CL thoroughly enjoyed. That was the Salad of Grilled Leek (above), soft egg with smoked beef and torn bread.

There were also three choices for mains and mine was the Cod with sprouting broccoli, mussels and horseradish. This was so appealing, both to the eyes and to the palate, a deliciously perfect example of the light style referred to earlier.

Again, the second mains was another collection of simple ingredients but, overall, a superb dish: Chicken Breast, smoked potato, parsnip, onion and kale. CL was delighted: “The chicken was succulent, the kale perfectly cooked, the lightly smoked potato had a beautiful distinctive flavour while  the onion and parsnip also added to the textures and flavours.”

The third mains, by the way, was the House-made cavatelli with squash, olive and capers. Desserts too looked tempting but, on this occasion (it was turning into a packed enjoyable day in Dublin), we reluctantly gave it a skip.

Forest Avenue

8 Sussex Terrace - Dublin 4 - Ph: 01 667 8337

email: sandy@forestavenuerestaurant.ie

Opening Hours:

Closed Monday

Lunch: Tuesday – Friday 12pm– 3pm

Dinner: Wednesday – Saturday 6pm – 9:30pm

Brunch: Sunday 12pm – 3pm

 44 Hours in Dublin. Accommodation, lunch, dinner, more. Details all here

Good Food Ireland Conference. And Awards

Good Food Ireland Conference
And Awards

Pádraig Ó’Céidigh

Didn't expect a clinical psychologist to be the star speaker at the annual Good Food Ireland conference in the Shelbourne Hotel (Dublin) yesterday. But that psychologist was Dr Maureen Gaffney and she took the room by storm as she looked at the Feel Good Factor.

Must admit I’m one of those people who just love to see a smile. Maureen says smiles “are all important”. “People are ready to co-operate with you..work on it.. smiles help to form that very important first impression. We all have bad days .. act positively especially when things are bad.” She said there is  evidence that shows that smiling even helps the smiler. “It triggers (even fools) your brain”.

And she also pointed out that a negative mood in the team leader can have a negative influence on the staff, your staff. This is a “high risk” to business. So learn to smile. Cheese!

“Get your self right..then you'll get a whole lot more right. Learn, achieve, grow. Vision is vitally important, start with your vision. Values are really important, not just accessories...There is evidence that people driven by a higher set of values do better.”

Maureen Gaffney (left) and Xanthe Clay

Set challenges, she urged. “Keep learning, growing, have projects, invest time and effort in them. And connect! Not just on digital platforms but also in the real world, family, friends, clubmates. These real connections will provide “personal experience and insight, contextual information, personal recommendations”.

So get social,and get connected, she urged. And she ended with a reminder about that smile. “Nurture your optimism!”

Xanthe Clay, author and journalist, spoke on the fickle British market, especially the fickle press. One day they headline that coffee is good for you, a week later they say it is bad for you. She urged irish producers to give value for money and highlighted the importance of trust (especially after the rocky year that saw the horse meat scandal gallop across the headlines). “Be open, she said. “Show people what you do. If you do add an additive to your food, list it, explain it.” Much better than your customers ambushed by the news in the press later on.

Asked what were the outstanding Irish qualities, she didn't hesitate: “Tradition, warmth, quality. These never go out of fashion.”

Coming into fashion is Origin Green, Bord Bia’s new programme to enhance and promote sustainability and explained on stage by Una Fitzgibbon. This was quite a sombre presentation, no jokes here. Great to see producers such as the Apple Farm’s Con Traas and Stonewell Cider’s Daniel Emerson being very enthusiastic about it on a short film. “This is a big deal,”said conference chair Darragh McCullough. “Only going to get bigger.”

Margot Slattery of Sodexo started with some very impressive numbers: purchases of some 18 million euro in Ireland every year. 420,000 employees worldwide and growing. “We stand for sustainability and fresh food” as client companies are looking for healthy weight and healthy life for their employees. Sodexo run gyms, even detox programmes.

Siobhain from Kalbo's and Yours Truly

Margot said they feed 50,000 a day in ireland. “Not frozen food, these are cooked, from scratch, on a daily basis.”

Just before a break for lunch, there was a panel discussion on Digital Marketing and two bits of advice emerged, at least two that I noted. Check out the recent changes in YouTube as they make it more interesting to business. And also have a look at Vine for short video promotions.

If Maureen Gaffney was the morning star then Pádraig Ó’Céidigh caught the attention in the afternoon. The founder of Aer Arann took us on a flight. He started in the Comfort Zone, then challenged us to enter the Stretch Zone before warning us about the perils of the Danger Zone (here, you can damage yourself, he reported, from experience).

Kevin and Réidín from Sage

Citing the small beginnings of what is now the Kerry group in 1972 and the choice made by Clonakilty Black Pudding’s Colette Twomey to run the company after the death of her husband as examples of leaving the comfort zone.

And Padraig is optimistic right now. “This is a great time to be an entrepreneur. There is great optimism out there, great opportunities. Time to leave the comfort zone.”

“There have never been such a demand for good quality food. Be solid on your own two feet, use what’s between your ears. No reason why we can't have another Kerry.”

The world will go on with you or without you. Make sure it’s with you. Believe it and go for it. Never forget your roots and use that little bit of Gaeilge!”

An afternoon panel discussion on our food future produced some interesting points. Martin Shanahan thought too much of our fish is being exported. Country Choice’s Peter Ward urged the industry to be creative, to re-invent our own Irish produce. Chapter One’s Ross Lewis says he sees confidence building in young Irish chefs, “not necessarily mimicking foreign chefs.The industry has changed more in the last three years than in the previous thirty.”

Minister for Tourism Alan Varadkar launched the Good Food Ireland prepaid MasterCard, a food travel passport for visitors to the county’s producers, shops and restaurants and said he was encouraged by progress in tourism numbers this year and employment growth in the industry. He lauded the “great decision” by government colleagues to retain the 9% VAT and acknowledged that lobbying had had its effect and confirmed that there were no plans to increase the rate in the future. We are very much in recovery mode.”

The delegates assembled in the same room for a cracking dinner in the evening. Skeaghanore Duck and Clare Island salmon were the centrepieces, all washed down by superb wines from Classic Drinks.

The awards were announced as the desserts were being served and the large Cork contingent had plenty to cheer about with Midleton's Sage Restaurant, URRU Culinary Store in Bandon, MIlleens Cheese, Kalbo’s Cafe in Skibbereen and Kinsale’s Fishy Fishy all winning their categories.

One of the loudest cheers of the night went to Ballymaloe’s Rory O'Connell who was declared Ambassador of the Year, mainly for his part in feeding, at short notice, 10,000 delegates at the recent Web Summit. Mount Juliet won three awards including the Supreme Award and Restaurant of the Year Award.

All the awards were presented by An Taoiseach Enda Kenny who smilingly indicated there were three women he must listen to: Mrs Kenny, Angela Merkel and Margaret Jeffares (the dynamo behind Good Food Ireland).

Cornstore's Craft Beer and Food Month. A series of successful pairings

Craft Beer and Food Month at The Cornstore

A series of successful pairings.

Goat cheese starter

 For those who love good food and a good beer to go with it, Cork’s Cornstore is the place to be this month. The popular restaurant is running a Craft Beer and Food Menu every Wednesday and Thursday. I sampled it last week and can highly recommend it. The Menu is proving very popular so the advice is to book ahead.

They have put a lot of effort into the pairings and a beer (or cider) is suggested with each course. You can, of course, swap around to suit yourself. But we went with the suggested beers and found a series of successful pairings.

Ravioli

You have  a choice of five starters. I kicked off with the Porcini Mushroom Ravioli in a game broth with shredded duck leg and celeriac remoulade. This was a lovely dish on its own but, matched with O’Hara’s Curim, perhaps Ireland’s only wheat beer, it was even better, the object of the November exercise accomplished!

The Warm Goat's Cheese was recommended to us and, with poached fig and red pepper and tomato compote, it sure was a gem, But, matched with the flavoursome red ale, the Dungarvan Copper Coast, the balance was spot-on, the result perfectly delectable. 

Venison

Other starters included Crisp Pork Belly with Stonewell Medium Dry Cider, Chicken Wings with Trouble Brewing Sabotage IPA and Pan Seared Scallops with Eight Degrees Barefoot Bohemian. Check the full menu here.

Brown Bread was the unusual but excellent addition to the Wild Venison Stew, also with braised red cabbage and a wild mushroom dumpling. This earthy game dish, a wintery dark in the bowl, had a great complement in the black stout from Trouble Brewing called Dark Arts, an appropriate name indeed. A highly recommended dish!  

Steak

Trouble Brewing’s Sabotage IPA was one of the suggestions to go with the Aged Rib Eye Steak. Recommending it, the Cornstore said that it has a lovely bitter finish. “And really works well with our award winning steak rub and cuts through the little extra fat of the rib eye steak.” Very true indeed, a perfect alchemy of beer and boeuf, the steak served with mushroom and onion fricassee, a half roast plum tomato and pepper sauce.

Dessert and Beer? No problem to the taste team at the Cornstore. The Flourless Chocolate Cake, with fresh cream and raspberry coulis, is a luxury treat, some very expensive chocolate used here, and it was well matched with a small glass of the Franciscan Well Limited Edition Stout, aged in Jameson Whiskey Casks. The stout, a special treat, also doubled up well with the magnificent Cheese Board Selection (with fruit and crackers). 

And then what do you match with their Apple Dessert plate (mini apple crumble, apple sorbet and apple panna cotta)? Why, Stonewell Dry Cider, of course, the dry style of the Nohoval produced cider perfectly complementing the seasonal apple selection. 

Tapas in the Greenroom

The Greenroom at Sage

Called down to Midleton last Tuesday evening to sample the food at the Greenroom, the new all day late night cafe under the ample wing of the adjacent Sage Restaurant. Spotted the 12 Mile Tapas board and immediately saw familiar producers of quality including Woodside Farm, Ardsallagh and Tom Clancy. Five tapas on the board, so we ordered all five.

Next question was what to drink. Easily answered by looking at the next board. Lots of local beers here and also Stonewell cider. Could hardly drink all the beers so settled for the Barefoot Bohemian Pilsner from Eight Degrees and two new Cork beers, both pale ales, the Mountain Man Green Bullet and the Kinsale Pale Ale, each dangerously drinkable!

The tapas are top class, all the dishes perfectly executed and, at seven euro each, very good value. Take the humble Organic courgette and apple fritters with dehydrated goat yoghurt. Didn’t sound the most promising of the five but the tangy yoghurt made the fritters sing.

The Organic baby carrot and Ardsallagh goat cheese with organic leaves and pickled beetroot was another successful combination of taste, colour, flavour and texture. While the cooking here is creative, the food is allowed to speak for itself and this was perhaps best illustrated by the Woodside mini Pork Pie with peas and gravy. The pork flavour and texture were incredible.

The monkfish, coated in the most delicate batter and served with crispy bacon and organic roast garlic aioli, was lyrically light, crunchy and gorgeous and probably CL’s favourite.

For me, the outstanding bite was the first one into those Thomas Clancy free range chicken livers with sourdough and salsa. Honest food so well handled all the way to the table.

The dessert, Red Velvet Cappuccino cake with Bailey’s Ice Cream, was so smooth and seemed designed to put us into a good mood. But, after those brilliant tapas, we were happily already in that zone!

All in all then,  honest food, flawlessly cooked, just perfect. And obviously widely appreciated as the Greenroom was more or less full.

Sage itself was also full. It has gained some extra seating and a different entrance (via the courtyard) after the recent building works that gave us the Greenroom. And the local producers are lauded here in Sage and not just on the tables. On one of the walls there is an excellent photo display of the producers going about their daily work. Well done to Kevin and Réidín for their dedication to their local suppliers!

While it is full steam ahead for Sage, the recently opened Greenroom too has been finding itself quite busy in these early days. It opens at nine and, during the morning, you can pop in for a freshly ground coffee and a freshly baked treat. At lunch time, you’ll have great choices of Salads and Sandwiches and, in the evening, the tapas come into their own.

The new Greenroom, they call it Sage’s little sister, is also proving useful for a pre-meal drink for those booked into Sage or maybe waiting for a table. And, when the sun shines, the courtyard outside is abuzz.

Greenroom details

Opening hours: Tue - Sun: 9:00 am - 11:00 pm.

Address: 8 Main St, Midleton, Co. Cork.

Phone: (021) 463 9682

Facebook: https://www.facebook.com/www.sagerestaurant.ie

Best of Local Food at Cronin’s Pub

Best of Local Food at Cronin’s Pub

The warm weather draws us to the seaside and Wednesday was no exception. Enjoyed a short walk along the waters leading to Crosshaven and that soon led to a lovely lunch at Cronin’s Pub in the village.

Didn’t expect so much choice here. Soups and Pate were available. Could have had a lamb burger or the vegetarian dish of the day. Lots of fish choices including oysters, squid, fish and chips, salmon, mussels (regular or large serving) as well as Fish Plates and Meat Platters.

Great to see local craft beers taking their place on the counter of the popular bar and no shortage of bottles in the fridge. With the day being so hot, I sipped from a bottle of that delicious Stonewell Dry Cider, made locally in Nohoval as I studied the menu.

Rope reared Oysterhaven mussels, large portion please, was the order. No sign of the rope but the mussels were plentiful, and certainly very tasty indeed. CL was very impressed with her Fresh organic Irish salmon, poached in white wine, served with garden leaves, homemade salads and brown soda bread. The salmon was gorgeous, really well cooked and the leaves and salads were also high class, all for twelve euro.

Tempted by the desserts but had to pass a menu that included Banoffee Pie, Knickerbocker Glory, and Apple Pie (Dutch style).

As you can see, and as you’d expect given the location, fish is a big part of the lunch menu and that theme continues into the evening, including the cleverly named Seagull Menu (Early Bird to you landlubbers!).

The full dinner menu, available Thu-Sat evenings, starts with their Mad fish soup Not your typical fish chowder! Pan seared scallops (GF) make na appearance here. And there are a couple of specialities including Mad Fish Dish, a tomato based Mediterranean fish stew filled with delicious fresh fish and everything that the boats have brought in from mussels to monkfish. Topped with a Galway Bay whole prawn and crispy potatoes. Then you have the Shellfish platter to share, locally sourced shellfish, depending on availability. Served with salad, home baked soda bread and chips.

Meat eaters are well catered for with tempting dishes including Spiced beef carpaccio Spring lamb ribs, and Sirloin steak. In addition, if fish or meat isn’t your thing, Homemade Ravioli (Please ask your server for current filling) and the Vegetarian dish of the day are available.

All in all, quite a choice. And you’ll be well taken care of. Service at this week’s lunch wasn't the least bit fussy, with time for a crack and a chat, and still very efficient.
Details
Lunch
Monday – Friday : 12.00 – 14.45Saturday : 12.00 – 15.30. Sunday : 13.00 – 16.00
View Lunch Menu

Evening
Thursday, Friday & Saturday evenings : Open from 18.00, last orders 21.00. Bookings advised. Call now on 021 4831829
View Mad Fish Dinner Menu

Seagulls
A light and tasty menu. Tuesday & Wednesdays : 16.00 – 20.00. Thursday, Friday & Saturdays : 16.00 – 18.00

View Seagulls Menu



Local suppliers include:
Atlantis Seafood Ltd, Co. Wexford
Eamon O’Neill, Crab and lobster, Kinsale.
Dermot Cunningham, The Fisherman, Crosshaven.
Good Fish Shop, Carrigaline, Co. Cork.
Haven Shellfish, Oysterhaven, Co. Cork.
Shellfish de la Mer, Castletownbere, Co. Cork.
Sally Barnes Woodcock Smokery, Castletownshend.
Tom Durcan’s Butchers, English Market, Cork.
O’Sullivan Poultry Supplies, English Market, Cork
Mags Curtin, Milis, Crosshaven. Co. Cork.
Hassets Bakery, Carrigaline. Co. Cork
Southern Fruit, Lehenaghmore, Cork.
Clona Dairies, Clonakilty, Co. Cork