You're in safe hands at the Lifeboat Inn in Courtmacsherry

 You're in safe hands at the Lifeboat Inn in Courtmacsherry

Aubergine Bake

I had an inkling I’d like the Aubergine Bake while checking the menu in Courtmacsherry’s Lifeboat Inn last Friday. Don’t think I've come across this bake before in any local restaurant, though I have enjoyed versions of Aubergine Parmigiana in places such as Da Mirco and Sicilian Delights (when they were in the Marina Market), and the dishes are fairly similar. Another bake I remember is a marvellous Portmagee Crab Bake at the Mad Monk by Quinlans in Killarney.

Fish Gratin

Of course, much depends on the ingredients, not to mention the chef; the Lifeboat has a high-class operator, co-owner Martin, in the kitchen who seeks out the best of local and fresh. The team out front is led by co-owner David, and he and his colleagues make sure everything runs smoothly.

Aubergines, called eggplants in the US and elsewhere, are a versatile fruit (not technically a vegetable) and may be cooked for a variety of dishes such as moussaka, caponata, ratatouille and parmigiana (which usually consists of oven-baked alternating layers of fried aubergine, tomato sauce, and pecorino cheese.

My choice was a resounding success, a five-star Aubergine Bake (with tomato sauce, Mozzarella, and basil). The combination, including juicy pieces of the aubergine, was waiting to be discovered under a gorgeous, cheesy, crumbly cover. And on the side was a fresh salad and a helping of their fries.

There was another top-notch "pie" across the table where CL oohed and aahed as she tucked into the Seafood Gratin, with Mornay Sauce, Golden Crumb, Creamed Potato, and Lemon (26.00). Another beautiful topping, much better than the usual potato. But there was some beautiful mashed potato on the side along with a salad, all washed down with a glass of the highly recommended non alcoholic cider from Stonewell.

The lads in the Lifeboat support local and, as well as Stonewell, you’ll also see (among others) Castletownbere, The Lost Valley Farm, Silverhill Duck, Macroom Buffalo, Caherbeg, Rosscarbery and Ardsallagh Goats Cheese listed on the menu.

We started with a shared bowl of Castletownbere mussels (13.00). They were as fresh as can be, cooked to a tee and served with a lemon and a slice of their own brown bread. I haven’t enjoyed mussels so much in a long while. Again, this simple product was local, from Roaring Water Bay west along the coast. Simple but simply superb.

Indeed, the meal was superb all through, so good that we had to leave some very tempting desserts behind! Local produce also featured here, including Bushby Strawberries in the Posset, Five Farms liqueur in the Tiramisu and Lost Valley Cheese (a tiny farm in Inchigeela) in the cheese course, all at €8.50. Next time!

For more on the Lifeboat Inn, including reservations, click here.

Before the meal, we strolled through the local wood, which is at its best in May when an abundance
 of wild garlic and bluebells bloom and tussle for space under the trees. As we walked,
the tide was lapping gently, mostly unseen,  on the rocks below to our left. When we reached
the end of the wood, we had a splendid view over the ocean with
the Old Head of Kinsale lighthouse away to our left. Enjoyed the walk and the enjoyment
factor rocketed as we ate in the Inn.

Our stroll in the wood took us about 50 minutes, out and back, but the path
goes on for much further. At one point, we came across a field full of these
healthy-looking greens. I wasn’t too sure what it was. Hardly beet?
Mangolds? But the beet is hardly grown in Ireland anymore and
I didn’t know if mangolds are either. A local man, also on the walk,
 put me right and confirmed that it was indeed beet, grown here for
animal fodder and no longer for sugar. And AI tells me that mangolds
are still grown in Ireland for fodder. And, surprisingly, for human
consumption as a heirloom vegetable! 

CORK BUSINESSES DOMINATE THE SHORTLIST AS THE GOOD FOOD IRELAND® AWARDS RETURN

press release

CORK BUSINESSES DOMINATE THE SHORTLIST 

AS THE GOOD FOOD IRELAND® AWARDS RETURN

Margaret Jeffares, Founder and Managing Director of Good Food Ireland, and Simon Coveney T.D., Minister for Enterprise, Trade and Employment at launch of highly-coveted Good Food Ireland Awards. 

 

Good Food Ireland® is delighted to announce the shortlisted finalists for its highly-regarded awards. County Cork was revealed to have an impressive 14 finalists shortlisted – the most of any county in Ireland.

The winners are due to be revealed at a high-profile business lunch taking place on Monday 17^th April at The K Club, County Kildare.

The awards are unique in their cross-sector approach and core criteria around commitment to local Irish produce and the organisers are delighted to have them back after the Covid enforced gap. They aim to enhance linkages between agriculture and tourism and present significant opportunities for stimulating local production, retaining tourism earnings in the local area, and improving the distribution of economic benefits of tourism to the four corners of the island.

An independent panel of Irish and International leaders including Founder and Managing Director of Good Food Ireland® Margaret Jeffares, journalists John Wilson and Amii McKeever, IFAC Consultant Stephanie Walsh and Executive Chairman and Owner of Odyssey International Kevin Shannon, shortlisted the nominees from those businesses approved by Good Food Ireland®, subject to meeting strict criteria through onsite inspection. The expert panel will select the overall winner following mystery inspections and assessments.

The winners are due to be revealed at a high-profile business lunch taking place on
Monday 17th April at The K Club (above), County Kildare.

Featuring across 10 different categories, the County Cork businesses who made the shortlist are:

Hotel Of The Year – Hayfield Manor and Celtic Ross Hotel

Culinary Haven Of The Year – Ballymaloe House Hotel

Restaurant Of The Year – Fishy Fishy

Pub Of The Year – The Lifeboat Inn

Shop Of The Year – The Roughty Foodie

Food Truck Of The Year – The Garden Cafe Truck at Ballymaloe Cookery School and CRAFT West Cork at The Celtic Ross Hotel

Excellence In Food Tourism Award – Ballymaloe Cookery School Organic Farm & Gardens

Producer Of The Year (Fish & Seafood) – Ummera Smoked Products and "K'O'Connell Fish Merchants”

Producer Of The Year (Bakery & Chocolate) – Koko Kinsale and Praline

Producer Of The Year (Drinks) – Five Farms Irish Cream Liqueur

The public also has the opportunity to cast their votes for their favourite places across the island of Ireland in the Food Lovers Choice Award. The shortlist will be drawn from the finalists in all other categories. Online voting will commence on Tuesday 7^th March and remain open until Monday 20^th March.

Other awards of recognition will include Outstanding Contribution to Food Production, Outstanding Contribution to Irish Food/Drink Internationally and Lifetime Achievement Award.

Returning for the first time since pre-Covid, the awards – proudly sponsored by Kerrygold, Irish Farmers Association, Bord Bia, Tourism Ireland and National Dairy Council – will be opened by guest of honour, Simon Coveney T.D., Minister for Enterprise, Trade and Employment, and attended by some 300 guests including business owners, Irish and international chefs, buyers, food and drink writers, media and industry leaders. Anita Mendiratta, Special Advisor to the Secretary General of the United Nations World Tourism Organisation, will deliver the afternoon’s Key Note speech.

Margaret Jeffares, Founder and Managing Director of Good Food Ireland® says: "There is great excitement around the return of The Good Food Ireland® Awards this year to celebrate the successful collaboration of cross-sector businesses working together for inclusive economic growth.

“All of those wonderful businesses who have made the shortlist are a committed collection of passionate and driven people who genuinely capture the essence of Ireland's food and drink, setting it in a cultural context to inspire travellers, international consumers and locals to seek out real authenticity and Irish provenance. All the judges would like to extend our congratulations to them all and wish everyone the best of luck for the 17^th April."

See the full shortlist of finalists below. For full details on the individual awards, tickets to the event, and general information about Good Food Ireland® visit goodfoodireland.ie

 

 

About the Awards:

The 2023 Good Food Ireland® Awards are proudly sponsored by Kerrygold, Irish Farmers Association, Tourism Ireland, Bord Bia, IFAC and National Dairy Council.

All businesses approved by Good Food Ireland, subject to meeting strict criteria through onsite inspection, are eligible for the awards. An independent panel of industry experts will create a shortlist of finalists in each of the award categories. Following further onsite mystery inspection and assessment the winners will be selected. The public will also have an opportunity to vote from a shortlist of finalists for their Favourite Place to Eat, Favourite Food or Drink Producer or Favourite Place to Shop in each of the tourism regions across the island of Ireland.

 

Norma Kelly of Mitchelstown's Praline displays some of her delicious sweet things!

FULL 2023 GOOD FOOD IRELAND® AWARDS FINALISTS

Hotel Of The Year

Grand Central Hotel Belfast

Hayfield Manor, Cork

Celtic Ross Hotel, Cork

Anantara The Marker Dublin Hotel, Dublin

The Merrion, Dublin

The Europe Hotel & Resort, Kerry

The K Club, Kildare

The Dunraven Adare, Limerick

 

Culinary Haven Of The Year

The Bushmills Inn, Co Antrim

Killeavy Castle Estate, Armagh

Ballymaloe House Hotel, Cork

BrookLodge & Macreddin Village, Wicklow

Killeen House Hotel & Rozzers Restaurant, Kerry

Cashel House Hotel, Galway

Rathmullan House, Donegal

Ghan House, Louth

 

Restaurant Of The Year

Fish City, Antrim

An Port Mor, Mayo

Prime 74, Tipperary

The Lemon Tree Restaurant, Donegal

Potager Restaurant, Dublin

Woodruff Restaurant, Dublin

Aniar, Galway

Fishy Fishy, Cork

Hugo's, Dublin

 

Pub Of The Year

The King's Head, Galway

The Glyde Inn, Louth

The Tavern Bar & Restaurant, Mayo

Harte's of Kildare, Kildare

Mikey Ryan's Bar & Kitchen, Tipperary

The Lifeboat Inn, Cork

The Oarsman, Leitrim

Rusty Mackerel, Donegal

 

Café Of The Year

Sweet n Green, Clare

Kelly's Kitchen Café, Newport

Farmhouse Café & Bakery, Dublin

GROW HQ, Waterford

Fennelly's of Callan, Kilkenny

The Hungry Bear Café, Wexford

Barrons Bakery & Coffee House, Waterford

Kelly's Café, Wexford

 

Shop Of The Year

The Roughty Foodie, Cork

Country Choice, Tipperary

Buddy's Farmers Market, Dublin

Brogan's Butchers, Meath

Cavistons Seafood Restaurant & Food Emporium, Dublin

Leaf & Larder Delicatessen & Bakery, Kerry

Firecastle, Kildare

 

Food Truck Of The Year

The Garden Cafe Truck at Ballymaloe Cookery School, Cork

CRAFT West Cork at The Celtic Ross Hotel, Cork

Koha Street Kitchen, Sligo

SEABISCUIT at The Strand Cahore, Wexford

 

Sustainability Award

GROW HQ, Waterford

BrookLodge & Macreddin Village, Wicklow

Connemara Smokehouse, Galway

Oriel Sea Salt, Louth

Fish City, Antrim

Atlantis of Kilmore Quay, Wexford

O' Shea Farms, Kilkenny

 

Excellence In Food Tourism Award

Long Meadow Cider, Armagh

Burren Smokehouse & Visitor Centre, Clare

Ballymaloe Cookery School Organic Farm & Gardens, Cork

Wilde Irish Chocolates, Clare

Vintage Tea Trips, Dublin

The Glyde Inn, Louth

Coppenagh House Farm, Carlow

Producer Of The Year – Fruit & Vegetables

"Garryhinch Wood Exotic Mushrooms", Offaly

The Apple Farm, Tipperary

O'Shea Farms, Waterford

Kearns Fruit Farm, Wexford

 

Producer Of The Year - Meat

Coppenagh House Farm, Carlow

Market House Ennistymon, Clare

Calvey's Achill Mountain Lamb, Mayo

Jane Russell's Original Irish Sausages, Kildare

Kelly's of Newport, Mayo

Donabate Dexter, Dublin

 

Producer Of The Year - Fish & Seafood

Burren Smokehouse, Clare

Ummera Smoked Products, Cork

"K'O'Connell Fish Merchants ", Cork

Realt na Mara Shellfish, Kerry

Atlantis of Kilmore Quay, Wexford

 

Producer Of The Year – Bakery & Chocolate

Koko Kinsale, Cork

Praline, Cork

Jinny's Bakery & Tea Rooms, Leitrim

Walshe's Bakehouse, Waterford

Ditty's Bakery, Derry

 

Producer Of The Year - Drinks

Armagh Cider Company, Armagh

Jackford Irish Gin, Wexford

Western Herd Brewing Company, Clare

Five Farms Irish Cream Liqueur, Cork

Dew Drop Inn & Brewhouse, Kildare

 

Producer Of The Year - Dairy

Glastry Farm Ice Cream, Down

The Village Dairy, Carlow

Freezin Friesian, Waterford

Killowen Farm, Wexford

Boyne Valley Farmhouse Cheese, Meath

 

Producer Of The Year - Jams & Savoury

Wexford Home Preserves, Wexford

Leahy Beekeeping, Galway

Achill Island Sea Salt, Mayo

Wild Irish Foragers & Preservers, Offaly

Harnett's Oils, Down

Keogh's Crisps, Dublin

 

Producer of the Year

Supreme Award

Outstanding Contribution to Food Production

Outstanding Contribution to Irish Food and Drink Internationally

Lifetime Achievement Award

Good Food Ireland®

goodfoodireland.ie

@goodfoodireland

Enjoyable Lifeboat Inn Wine Dinner. Fabulous Food. Superb Wines. Best of Company!

Enjoyable Lifeboat Inn Wine Dinner

Fabulous Food. Superb Wines. Best of Company.

Monkfish and Ripasso de Valpolicella 

I think many of the customers at last week’s superb Rizzardi wine dinner in Courtmacsherry’s Lifeboat Inn had Amarone on their minds. And when the 3CRU 2013 came, it didn’t disappoint. It was introduced, like all the previous wines, by Giuseppe Rizzardi and he gave us a few tips.

“Don’t decant,” he said. “By all means, open it a few hours in advance but don’t decant! Also, don’t serve it too warm. It is our most prestigious wine. Amarone is not a grape, not a region, it is a method, a process. The grapes are picked and then put into boxes that hold 4 to 5 kgs. Some 15,000 to 18,000 boxes are left to dry out in a large room in a method known as appassimento. It takes 2 to 3 months and you end up with less fruit but with more concentrated tannins, more colour, more sugar. It then spends two years in barrel.”

The Rizzardi version, a 2013, was excellent and fantastic match with the Beef Cheek and the pairing was heartily endorsed by the winemaker. But Giuseppe told us that not all Amarones are the same. “Too often is it very sweet and that sweetness covers the lack of other qualities.”

Giuseppi, enjoyed the craic
in Courtmac

Giuseppe is quite familiar with Ireland and did a few summer jobs here in the 1990s and of course he's a regular visitor now to O'Brien's Wine, his distributors here. On arrival the guests were treated to a glass of Rizzardi Prosecco, the famous sparkling wine made from the Glera grape. “This one is smooth and dry, with a little bit bit of character.” He told us they use it as a base for cocktails, “especially Bellini.”

The Italian enjoyed the food and was intrigued by the local Mozzarella in our starter. Pinot Grigio is quite a well-known Italian white and we started our meal with that. “It is not barrel aged, is quite light, made with fruit from the region of Soave. It’s ideal as an aperitif and will go well with soups.” And it went very well indeed with our delicious opener.

Indeed Giuseppe, like the rest of us, was every impressed with the starer, surprised to hear that the cheese was locally sourced “very interesting texture, very impressed”. He told us that a lot of Soave, our next wine, is made but much of it is just for everyday. Theirs comes from a beautiful fortified village in the Classico area and the Gargenega vines are grown on volcanic soil. “Again it is unoaked, a little bit of Chardonnay is blended in.” And he advised against serving this too cold. “You get more flavour as the temperature goes up.” It was paired with the scallops, local and absolutely superb.

So don’t serve the Amarone too warm, don’t serve the Soave too cool. What next? Well a red wine with fish! And the Roast Monkfish paired with the 2013 Ripasso de Valpolicella was a match made in a Courtmacsherry heaven. Again, Ripasso is a method with the grapes “refermented on the skins of the Amarone and then 12 months in big barrels”. “This is a red wine that can be poured cool, at about 14 degrees,” he advised. “Great freshness and acidity and it provides a link between simple Valpolicella and Amarone.” 

And it did indeed go very well with that splendid Monkfish dish. Front of house here is David O’Halloran and he had been giving us some extra details on the dishes. He told us it was a “purposeful decision” to pair the Ripasso and the Monkfish “to show that fish and red wine will go together”. Referring to the Amarone he said that here, in a reversal of the norm, they picked the food to go with the wine, not the other way round. Chef Martin Buckley got out later on and thanked Giuseppe, saying “it was special to have him here tonight”. 

And there was another surprise when it came to the dessert, an excellent chocolate offering as the wine was, believe it or not, a Merlot, the 2016 Clos Roareti. An unusual choice. And an unusual project, according to Giuseppe, that began in 1999 in a region near Verona where there was no Merlot. But they succeeded and produced their first bottles in 2006. “Now (we were drinking the 2016) the vines have matured, there is a good richness and concentration but not too much. It has spent 12 months in barrel and this 2016 is still a baby. Production is limited and the bottles are individually numbered.”

The Menu

Heritage Tomato, Macroom Mozzarella, Hazelnut, Balsamic Dressing

Pinot Grigio 2018

West Cork Scallops, Parsnip, Gubbeen Chorizo, Blood orange

Soave DOP Classico 2016

Roast Monkfish, Risotto Nero, Parma Ham, Confit Tomato

Valpolicella Ripasso 2013

Haulie’s Beef Cheek, potato, Wild Garlic, Grilled Sprouting Broccoli and Carrot

3CRU Amarone della Valpolicella Classico 2013

Guinness and Chocolate Cake, Salted Caramel Ice Cream

Clos Roareti Rosso Veronese (IGT) 2016

The Lifeboat Inn
Courtmacsherry
Co. Cork.
For more on the Rizzardi wines, please check the O'Brien website

My West Cork Package

Sandycove, near Kinsale

My West Cork Package

Summer 2018

I'm often asked where I've been for the holidays and I often get sympathetic looks when I answer Ireland (can't bring myself to say staycation!). But I'm not in need of that the kind of sympathy! Far from it. 

Didn’t realise I spent so much time (not to mention money) in West Cork this marvellous summer of 2018. But I did and I enjoyed it, every minute. So I’ve put it all together in this “package” and am hoping it will give you a few pointers if you are heading in that direction in 2019. 

Bastion

Restaurants:

Pilgrims Rosscarbery

Heron’s Cove Goleen

Richy’s Clonakilty

Fish Kitchen Bantry

Supper Club Kinsale

Monk’s Lane Timoleague

Lifeboat Inn Courtmacsherry

Jim Edwards Kinsale

Cru Kinsale

Bastion Kinsale

Manning's

Lunch:

Richy’s Clonakilty

Bayleaf Bandon
Manning’s Emporium Ballylickey

Lemon Leaf Café Kinsale

De Barra's Pub in Clon

Pubs:

Scannell’s Clonakilty

De Barra’s Clonakilty

Eccles. Window view

Stay:

Fruit at De Barra Lodge

De Barra Lodge
You'll find it hard to get a B&B breakfast better than that served up by Sinéad at their lovely house near Rosscarbery. Here you'll see the cows grazing, the rabbits sunning themselves and the hens (who provide the eggs for your breakfast) in their run by the house. The dining-room is brilliantly lit by a series of Velux windows. It, and indeed, the bedrooms are comfortable and spacious. And Sinéad and her husband will themselves drive you to the village if you have your evening meal booked there.

Glendine House
Mick and Mari are the owners of Glendine House on the edge of Clon. Both are "blow-ins" but each is well involved in the life of the town and contribute much of their time. They too have their own hens and the produce for the breakfast is more or less all local including that of the Clonakilty Black Pudding Company. The house is about an eight minute walk downhill to the town centre (a bit further on the return!). You get a terrific welcome here and plenty of help and advice on what to do in the area. It is comfortable and well equipped (loved the shower-unit here!).

Inchydoney Lodge

Courtmacsherry

Maritime
I usually stay about once a year in Bantry's Maritime. It it so central with an underground car park just across the way and a very warm welcome. Well equipped too and spacious, with a lovely dining room where you may enjoy your breakfast. The bedrooms have all you want and all have great views out over the magnificent bay. Lots of music in the bar during the season. Would love to see some local craft beer on tap here but they do carry some good ones in bottle.

Eccles

Trident

Courtmacsherry Hotel

Ballydehob

Visit:

Garinish Island

Ewe Experience

Gougane Barra

Carrigfadda

Michael Collins House

Coming Home. Art and the Great Hunger

Bantry Market

Courtmacsherry

Garinish Island

Clonakilty Street Carnival

Bantry Bay Boat Trip

Kinsale: nearby Beaches and Coves

Clonakilty Model Railway Village.
Ballydehob 12-Arch Bridge Walk

Gougane Barra