Showing posts with label The Chicken Inn. Show all posts
Showing posts with label The Chicken Inn. Show all posts

Wednesday, June 7, 2023




It's great to see Cork’s Metropole, one of Ireland’s most historic hotels, highlighting and supporting local businesses in its new menu.  Suppliers from around Cork City and county and neighbouring areas are named on a map at the back of the new MET menu and include the likes of the Chicken Inn of the English Market, 9 White Deer Brewery (Ballyvourney), Caherbeg Meats of West Cork and Jack McCarthy of Kanturk, to mention just a few.

New Head Chef Vasil Baci

The menu at the Met Bar and Restaurant has been designed by Head Chef Vasil Baci and his team who have been inspired by the wealth of fresh ingredients available locally.  They have created a varied menu combining global dishes with the best Cork flavours including fresh meat, fish and cheese.

Vasil: “Locally sourced food is really important to me when I’m considering any menu and I think the customers like to see where the ingredients of their meal come from which is why we decided to include the map on the menu.  Food and cooking are my passions and supporting small local suppliers and respecting the food is part of that.  Our dinner and lunch menus have been designed to offer diners at the Met Bar and Restaurant a variety of tastes and flavours to suit every palate and we are fortunate in Cork to have such a wide range of suppliers on our doorstep.”

Mushroom starter

Vasil’s family originate from Greece and he lived in a number of countries before moving to Cork in 2005 where he became an executive chef in various restaurants in Cork City after studying culinary arts at Munster Technological University.  He is passionate about using fresh local ingredients that are in season.

General Manager of The Metropole Hotel, Roger Russell said; “The summer menu at The Met Bar and Restaurant represents all that Cork food is renowned for - fresh and unique flavours which have been cooked with flair and passion by a team of dedicated chefs lead by Vasil Baci who brings over 20 years of experience to the kitchen.  The Metropole Hotel has been feeding customers for more than 125 years and we are confident that people will continue to enjoy the experience with this new menu.”

Fish Cake Starter

And that confidence is well placed, we decided after giving the new menu a try in the beautiful dining room, one of the most pleasant around, last week.

At first glance, you see Chicken Kiev, Baked Alaska, Fish and Chips, Burgers and so on. You could be thinking: what's so new here? But give Vasil a chance and see how his experience adds that little something extra and enjoyable to enhance your night out. And it is not just the kitchen. The team out front are both friendly and efficient, knows the menu and will answer any question you may have.

Chicken mains

We were happy to go along with the flow and had a close look at the starters - they also have a selection of nibbles if you want a "small” start. 

My pick, from a choice of eight, was the Local Crab Fish Cake Dressed baby leaves, mango & papaya salsa, lemon gel. The salsa and gel played key roles here and I enjoyed the quality and generous size of the fish cake itself. Thumbs up from the other side of the table also as CL loved her Wild Mushroom Croquettes with Irish cauliflower purée, vegetable crisps, pomegranate salsa. Again, the salsa and the crisps (parsnip) went superbly with the terrific flavour of the mushrooms.

Baked yogurt dessert

Next up, CL had picked the staff-recommended Wild Atlantic John Dory that came with Lemon, caper & dill butter, greens, and new season baby potatoes. A beautiful fish, cooked with precision and again the little things, including the caper and dill butter, lift it to a different level. Superb.

But how could Vasil manage with Chicken Kiev? No problem at all, it turned out to be flavoursome and delicious with Café de Paris butter, smoked squash, wild garlic oil, broccoli and asparagus, toasted almonds. The chicken, the Chicken Inn are the suppliers, was gorgeous and the smoked squash also stood out. Quite a dish and well priced at 18 euro.

When it came to dessert, the decision was to share one and so Baked Alaska lost out in favour of the Baked West Cork Yoghurt with Poached rhubarb, honeycomb, West Cork whiskey syrup, and cinnamon sablé. A perfect finalé as it turned out, easy to dispatch and unexpectedly enjoyable. But by then, we had come to expect that from Vasil and his team.

Ceiling and light fitting.

From a short but excellent choice of wines, we very much enjoyed the Sauvignon Blanc from New Zealand’s Nelson and the Farnio blend of Montepulciano (70%) and Sangiovese from Italy’s Marche.

The Met menu can be found here

Suppliers map

Wednesday, April 22, 2020

Trading through testing times. The English Market Traders continue to serve the people of Cork

Trading through testing times
The English Market Traders continue to serve the people of Cork 

The English Market has served the people of Cork since 1788 in the face of famine, flood, war and multiple recessions. As many of the English Market tenants continue to trade, it is almost certain that ‘global pandemic’ will soon be added to its list of triumphant battles.

Many of the food entrepreneurs and family businesses within the English Market have stepped up to recent challenges by diversifying and adapting from the traditional approach, to help support their communities, keep supply chains moving and ensure the viable continuity of their businesses. 

The English Market remains open for business in the heart of Cork City Centre as the traders today as in 1788, are as focussed as ever on “Serving the City”.

In addition, many of the innovative English Market Traders have recently introduced home delivery and order and collect services to support their customers who may be cocooning or unable to visit the Market during these times.

There is approximately 30 independent food retailers within the English Market open, providing a full supply of the very best of Irish produce including, freshly caught local fish and seafood, fresh fruit and vegetables, local farm reared meat and poultry, as well as some of Ireland’s best cheese, wine and preserve options - among a host of other foodie delights from both near and far. 

For customers visiting the English Market, there is the added advantage of free parking throughout the city and many social distancing, safety and security measures in place in the Market to keep shoppers and traders safe.

The English Market is open Monday to Saturday, 8am-6pm (although some traders are operating reduced opening hours), for further information please visit To keep up to date with individual Trader information and regular updates visit @theenglishmarketcork on Instagram, Facebook and Twitter.

Please find below the current detailed list of Traders open in the Market - with those offering click and collect or delivery services highlighted.

Company Name
Alternate Bread Company
Sheila Fitzpatrick
The Alternative Bread Company was established in 1997 by Sheila Fitzpatrick and sells a large range of handmade bread and baked goods, including a range of 100% organic sourdoughs, traditional Irish soda bread, syrian flatbread and a wide variety of gluten free, wheat free, dairy free and sugar free products. The Alternative Bread Company is open for business, operating during 8am -4pm. Offering a call and collect service and also offering a delivery service for elderly people - To place an order phone the shop on (021) 425 1347.
Ballycotton Seafood Ltd.
Adrian Walsh / Diane
Ballycotton Seafood is a family owned business, established in 1985, Ballycotton Seafood is open business as usual in the market with a full selection of superb fresh fish and seafood available. Also offering free local Cork delivery service (minimum order value €20) to place your order phone 021 4613122. Also offering call and collect service - phone the market stall on 021-4272093.
Best Meats
Paul / John Boyling
This traditional butchers was established in 1976 and now has had three generations of family preparing the “Best Meat” for the people of Cork since opening! Best Meats produces a range of fresh quality beef, lamb, pork and chicken. Their best selling product is their top quality beef. Business as usual. Slight change in hours - now operating 9am-5pm. Offering call and collect service from 021 4270563, pay over the phone available.
Bresnan Meats
Michael Bresnan
Bresnan’s Butchers was established in 1898 and is now a 4th generation butchers offering a high quality range of locally sourced meat. Bresnan’s is the family with the longest unbroken presence in the English Market which ensures a high level of care and custom in its service. Bresnan meats offer the best of home grown farm to fork, beef, lamb and pork from their Market stall business as usual from 9am-6pm Monday to Saturday.
Bubble Brothers
Billy Forrester
Bubble Brothers offer a carefully selected range of affordable, interesting wines and champagnes from around the world, alongside a variety of Cuban cigars.Open for business as usual in the market. Also offering free delivery for all orders of more than €100, to any address nationwide. Visit to place your order.
Café Marius
Sebastian Antoine
Cafe Marius take pride in offering local products, working exclusively with County Cork farmers and traders at the market to promote the importance of shopping local and supporting other traders. They have a selection of cakes, teas and coffees available. Open for takeaway only from their market stall.
Coffee Central
Mary Rose Daly
This family-run stall was established in 2000 and is on its second generation of management. Coffee Central offers a range of organic gourmet coffee and specialty loose leaf teas. Open in the market for takeaway only from Thursday to Saturday, 9am-5pm.
The Chicken Inn
Tim Mulcahy
Tim Mulcahy of The Chicken Inn, a third generation family business that is best known for providing quality and fresh poultry, pork and bacon, has recently launched their “Poultry in Motion” local delivery service offering customers free local Cork home delivery on orders €30 and above . Open For business in the market. To order, send an email to with your order, full name, address and telephone number.
Chocolate Stall
Rosemary Daly
The Chocolate Shop opened in 2000 as a specialist chocolate shop: unique in Ireland, it is independent of any manufacturer or franchise and therefore free to source only the best quality chocolate from the best artisan chocolatiers throughout the world. The Chocolate Shop is available for home delivery and click and collect from their website 
Coughlan Meats
Paul / Alan Murphy
Coughlan meats are a fifth generation family butchers serving the people of Cork for over half a century. Alan and the team pride themselves on having all locally sourced products. This butchers specialises in providing a range of quality beef, lamb, pork and poultry products. Open business as usual in the market and also offering click and collect service of from
Tom Durcan
Tom Durcan Meats specialise in sourcing and selling the finest quality local meats from dry aged Irish beef, succulent Irish spring lamb, locally produced fresh Irish pork and the freshest homemade speciality sausages. Tom Durcan Meats are open in the market and also offering order and collect and a free local delivery service. Order online on or phone the shop on 021 427 9141 to place your order. They will even add items from other stalls to your order on request!
Hassetts Bakery
Michael Hassett
Hassetts Bakery offers a wide range of products including artisan breads and confectionery. Open for business and have recently launched an order online service from You can order your freshly baked bread, pastries & confectionery and they will have your order ready for next day collection once ordered before 12.30pm.
Heavens Cakes
Joe Hegarty
Heaven’s Cakes is run by husband and wife team Team Joe & Barbara Hegarty. Both are classically trained chefs specialising in Cakes and Pastries. All produce at Heaven’s Cakes is handmade, using local ingredients wherever possible. Open in the market on Friday and Saturday only from 9.30-6pm.
Frank Hederman & Caroline Workman
Hederman Smoked Salmon is a first generation artisan producer of smoked wild and organic salmon, which they have been producing in Ireland’s only authentic timber smokehouse for nearly forty years. Hedermans is open business as usual in the market, have just launched a new Click and Collect service in addition to their delivery service, available to order from their website
K O'Connell's
Pat O'Connell
K O’Connell’s was established in 1962 and has been a thriving business since its opening nearly 60 years ago. O’Connell’s pride themselves on their customer service, the freshness of their products and their ability to source exotic fish for their customers. Their best sellers include salmon, cod, hake and prawns. Open for business from the market offering an amazing selection of fresh local seafood. Also offering a newly introduced  home delivery service - to place an order phone 021 427 6380 or email Please specify which way you would like your fish prepared and the team will have it ready just the way you like it!
Landons Bacon
Stephen Landon
After farming for generations the Landon family established this stall in the English Market in 1990. They pride themselves on selling only the best and freshest of Irish pork and bacon. All of their products are prepared in house and all produce is locally sourced. Their rashers and bacon are highly acclaimed and are very popular among the people of Cork. Open for business as usual, Offering delivery to elderly vulnerable people during this time - contact Stephen on 086 862 0077 to place your order.
My Goodness
Virginia & Donal O'Gara
My Goodness was established in 2015 by Dónal and Virginia O’Gara. My Goodness is an award-winning ethical health focused business that specialises in vegan, raw, sugar free, gluten free and fermented probiotic products. All ingredients are sourced from local and organic suppliers where possible. My Goodness foods are open business as usual in the market and available for Click and Collect and home delivery through .
Kathleen Noonan
This stall was established in 1955 by Kathleen Noonan and is now managed by Pauline Noonan as the second generation to run the family business. Noonan butchers specialises in pork with best sellers including the skirts and kidneys, bodice, crubeens and offal. All produce is sourced from Irish local producers with traditional old fashioned curing. They can do a delivery service - if needed, just to ring her on her mobile. They have their full product range available everyday and new hours during this time are 9.30-4pm.
O'Mahony Family Butchers
Eoin & Katherine O'Mahony
O’ Mahony’s was established in 1974 by Katherine O’Mahony. At this Stall you will find the very best, locally sourced meat such as specialist cuts of dry aged beef, Ballea Farm Lamb, rose veal, buffalo and venison. Open for business Tuesday-Saturday 9am-2.30pm . Offering click and collect from and will drop your order to the boot of your car.
Donagh O'Reilly
A O'Reilly is now a third generation family butcher. O'Reilly's continue to serve traditional Tripe and Drisheen to the people of Cork, as they have for the past 100 years. Call ahead to place your order on 021 427 0925 and collect, or one of the team will kindly drop it out to your car.
O'Sullivans Poultry
Glenys Landon
O’Sullivans began the business by rearing free range turkeys and chickens on their own farm in Cork. They moved into trading in the English Market in 1990. You can expect to find a variety of options available from free range chicken to wild Irish game. Open for business as usual in the market.
Tim O'Sullivan
Tim O’Sullivan Meats was established in 1939. Now Tim O’Sullivan is the 3rd generation butcher to lead the company and provides quality and fresh meats to local customers. This butcher sells beef, lamb, pork and poultry products and is best known for providing a large range of ready-made stir fry marinated products.
On the pigs back
Isabelle Sheridan
On the Pigs Back was established by 1992 by Isabelle Sheridan, a French native. This stall prides itself on its passion for Farmhouse Cheeses, Homemade Pates & Terrines made from family recipes. On the Pigs Back stock a full range of Irish Farmhouse Cheese as well as daily fresh Arbutus Bread. Open business as usual in the Market and also offer a nationwide delivery service from and available to order through
Pots n Pans
Michael McBarron
Pots N Pans was established in 2004 and sells a range of household, kitchen and crockery supplies. Open business as usual in the market with social distancing practices in place.
Moynihan's Poultry
Noel O'Callaghan
Moynihan’s Poultry provides a variety of fresh Irish poultry products and eggs. The brand is proud to provide all shoppers with locally sourced poultry products which come from 100% approved Bord Bia farms. Moynihan’s poultry range of poultry cuts, eggs and value-added products ensures that each customer has a wide variety of options to choose from. Open for business as usual in the market.
Super Fruit
Michael Corrigan
Superfruit was established in 1969 by Michael Corrigan. This family business sells fresh fruit and vegetables from its popular market stall. This is worth a visit if you are looking for guaranteed farm to fork freshness. Open for business as usual, trading as normal with all welcome.
The Good Food Shop
Marc O'Mahony
The Good Food Shop is a certified organic trader and sells a wonderful selection of top quality fresh, organic fruit and vegetables as well as household staples and a vast range of specialty food items. Open for business as usual, with the normal opening times 9am-6pm. Delivery service available - email or phone in Possibly the only shop in Cork(Potentially Ireland) with yeast available - to bake bread. Fresh yeast and dried yeast delivery on saturday morning.
The Meat Centre
Ken Barrett
The Meat Centre was originally established in 1980 by first generation butcher Ken Barrett. A wide variety of fresh meats are on offer such as beef, lamb, pork and bacon. All produce are of the finest quality and are fully traceable from farm to fork. Open for business as usual in the market.
The Real Olive Company
Jenny Rose & Tobias Simmonds
The Real Olive Company was established in 1993 by Toby Simmonds and was the first olive stall in the country. Starting with just a few barrels of olives and growing now to include about 40 varieties of olives along with an extensive range of other Mediterranean produce, such as fresh pesto, hummus, tapenade and extra virgin olive oil as well as their own dairy -Toons Bridge Dairy. The Real Olive Co. deliver nationwide from their online shop
The Roughty Foodie
Margo Ann Murphy
The Roughty Foodie is now a third generation family run business. You can expect to find local and fresh real honest ingredients when visiting this market stall - they provide non perishable food gifts, seasonal fruits, local raw honeys, homemade jams and Irish crafts. The Roughty Foodie is open for business as usual and also providing a free local delivery service within the city limits, of their delicious 'Cocooning Food Hamper' filled with local produce for just €70! Call Margo on 087 635 2415 to place your order.
Toonsbridge Dairy
Jenny Rose & Tobias Simmonds
Toonsbridge was established in 2009, when The Real Olive Company recognised a high demand for Mediterranean cheeses that were imported and being sold to accompany their olive selection. Jenny-Rose Clarke of The Real Olive Co. took this as an opportunity to create a range of locally hand-made Mediterranean style cheeses, which has since become an award-winning stand alone brand of its own. Toonsbridge Dairy and The Sandwich Stall are open for business in the market. They are also offering an order and collect service. To place an order, call (021) 4806500 .

Wednesday, April 10, 2019

The Chicken Inn. All about Family and Flavour

The Chicken Inn. 
All about Family and Flavour
Civic recognition for the Mulcahys including
father Jack (left), mother Mary
 and Tim with citation.

The Chicken Inn has been in the English Market since 1955. They started cooking in the 1960s and at that stage a small rotisserie was sufficient to meet a fairly steady Saturday demand, a demand that grew during the summer when the holiday season kicked in and people regularly picked up a cooked chicken for the picnics.

They are still in the English Market of course and now have another base. Just last week, Tim Mulcahy, grandson of the founder John Lane, proudly showed me around their new facility at the Northside for Business Campus in Ballyvolane (just behind the fire station).

As demand for cooked chicken grew, the Chicken Inn bought in a special oven from the UK that allowed them cook slow and on the bone. And that oven has been transferred to Ballyvolane. Tim told me “the antique is going as well as ever”. Right alongside it is a new oven and each is capable of doing 375 chicken crowns at a go, all cooked on the bone by the way, “just 100% per cent meat, nothing added”. 

“Now we can do big orders with more confidence,” says Tim. “But we are not trying to get as much in and out as possible or as quickly as possible. It is still low and slow. We still are at the artisan stage, it is all about the flavour and that takes time and care.” The chicken is succulent. Check it out for yourself before you buy by sampling from the display plate at the market stall. (No retail at Ballyvolane, by the way!).
Ready to roll at new Ballyvolane facility

All about the flavour!
Both ovens cook with steam but in a different way. Water is fed into the new one from the top and directed onto the elements and then the steam is created. The “Antique”, now twenty five years old, uses a water bath to create the steam.

Tim gives huge credit to Denis, the man who oversees the cooking here. “He has been cooking with us for 49 years, has it down to a ’t’. He’s always had the touch and it is second nature to him at this stage”. Denis has seen huge changes during the decades and indeed is now in charge of the paperwork here as well.

And there’s a huge amount of it. Every single batch is tagged on arrival, each box of chicken has a label from the supplier and that label follows that batch all the way through - even gets cooked - to dispatch. And that means that each single chicken’s history (through reception, cooking, chilling) in the facility can be traced if need be. And that means reassurance for customers, both big and small.

“Our customers know what they are getting, they can rely on us. No one else is doing what we are doing. A big customer didn’t want any more plastic so we use greaseproof paper as a simple solution to packaging.” And because of the increased capacity and the increased ability to trace and track, the Chicken Inn has recently been able to secure two large local contracts.
Early days in the market

In the cooked/production area, the air is changed no less than twenty times per minute. You can’t move from one room to another willy nilly. If an opposing door is open, you won’t get access until that’s closed. It’s a bit like queueing to see the Last Supper in Milan. 

Cleaning is a constant. They also use a “fogging machine”. This reaches the spots that other methods can’t access, and it especially useful for fans and motors. And the regulations on hygiene - I had to get togged out with coat, hat and shoe covers - follow the chicken all the way through from inward delivery, through the different areas, to the blast chill (cold in there!) to their chill dispatch area.

New generation. Tim with daughters Judy
and Ali (right) at the Blas prize-giving.
Oh, the Chicken Inn continue to do their own spiced beef and turkey, that spice beef by the way is sold all year round. Tim told me a good yarn: “Only last week, a lady called and ordered, cooked turkey sliced, spiced beef and ham, for a confirmation lunch. And she told me she was going to tell her visitors, some from Dublin, that she’d prepared it all herself!”. Tim mightn’t be getting the credit but he took it as a great compliment!

And do watch out for their new product, which has been a while in development. Their Chicken Bone Broth, made here in a large stock pot in Ballyvolane, is now widely available in Supervalu and also from the market stall.

Tim had a lot of hoops to jump through as he set up the new facility, lots of help too though. “It is getting increasingly difficult, for small producers, to put a place like this together.” He showed me a “blucher drain”. He was quoted close to a thousand euro each and he needed 12! Luckily though, with help, he sourced them for a fraction of the original quote. The Chicken Inn has four people employed here, nineteen in total, 23 reasons to be proud.

Tim has great praise for the Northside for Business Campus, well placed for distribution on the North Ring Road. It is part of the Northside Economic Development Forum’s ‘Growing more than Apples’ initiative.  By working together the stakeholders aim to develop practical initiatives, with tangible outcomes, that support the regeneration of the 3 RAPID areas on the Northside. 

The  Northside Economic Development Forum itself is representative of Cork City Council, Cork City Enterprise Board, Cork City Partnership, Cork Chamber, Department of Social Protection, HSE, PLATO , The Revenue Commissioners, RAPID and the City of Cork VEC ad was set up in 2012 by the Cork City Development Board. Read more here

1955 - John Lane started the stall in the English Market.
1960s - started selling cooked chicken.
1988 - suppliers to Michael Jackson concert in Cork
1992 - suppliers to Tall Ships, Cork
1993 - suppliers to Eurovision Millstreet
2010 - Their Honey Roast Ham won a Gold Star at the prestigious UK awards
2014 - awarded McKenna Guides plaque
2019 - new facility in Ballyvolane.

See Previous article on the Chicken Inn here