Showing posts with label restaurants. Show all posts
Showing posts with label restaurants. Show all posts

Saturday, April 25, 2020

Delicious Dishes. #WhenChefsWorkAgain

Take a look back. And then a look forward.
Delicious Dishes. #WhenChefsWorkAgain

Check this slideshow!

1 - Click on play.
2 - Then click on "broken" square bottom right for Full Screen view!

On pause at the moment? Many of us are. Dined out in Ballycotton on May 11th and then it all stopped. Hopefully, the restrictions won't be around for too long more, even if the unwinding will probably be slower than wished for. In the meantime, why not take a peek at what lies ahead when our chefs get back to work by looking back at what they were doing not so long ago. Delicious dishes from Ireland's excellent kitchens, everything from tempting starters, to satisfying main dishes, to the sweetest endings. Enjoy!

Barnabrow: Ballotine of Caherbeg Free Range Ham Hock and chicken, fig, watercress, Pain D’Epices

Ichigo Ichie: Izakaya Evening with Echigo Saké

Liberty Grill: 35-day aged Rib-Eye special - Char-grilled 10 ounce rib-eye on the bone

Las Tapas de Lola Dublin: The Chicharrones is Marinated pork belly, slow-cooked and flash-fried until crispy. And delicious.

Seasalt: Tart with two salads in Cobh's new-ish café

Cafe Paradiso: Kohlrabi, asparagus and daikon salad, pickled rhubarb and radish, lamb’s lettuce, black garlic, hazelnut, sheep’s milk labneh

Greene's: Lamb two ways - the shoulder was cooked low and slow, the chop was also perfectly cooked, loved the carrot purée and the grilled asparagus and carrot.

Crackpots Kinsale: Baked fillet of Hake with teriyaki glaze on shredded Pak Choi, chilli and garlic and with basmati rice

Henry's Ennis: Fishcake starter with Leek and Smoked Bacon Fondue

Red Cliff Spanish Point: Chicken liver paté, with Hennessy brandy, hazelnut crumb, cherry gel and sea salt toasts

Oar Doolin: Herb Crusted Cod fillet in a tomato and basil fondue is cooked to perfection. With buttered asparagus.

ORSO: Shakshuka with baked eggs, harissa, beans, spicy chorizo and crisp bread 

International Hotel: Cheese course featuring Gubbeen and Cashel Blue. and more!

Cush Ballycotton: Crab Claws came with Garlic Butter and Organic Leaves

Fisk Downings: Sardines with pickled veg

Wild Strands Malin: Haddock with Abernethy Black Garlic Butter on a flatbread

Ali's Kitchen: O’Connell’s smoked mackerel, roast tomato, salsa verde, leaves and caper, all on slices of toasted sourdough

The Bulman Kinsale: Oysters (hot) with Leek & Gruyere. Perhaps the best hot oyster dish I've ever had.

Cornstore: Hot Grilled Buffalo Oysters with ginger beer pickled samphire

River Lee Hotel: Afternoon Tea in the River Club

Nash 19: Superb pork, crowned with crackling

Foxford Mills Café: One of the amazing salad options for lunch in this lovely café

Blairs Inn Cloghroe: A very tasty, very generous, Venison stew.

Finns Table Kinsale: Slow Cooked Pork Belly and Pudding Bonbons, with cider and port and corn Salsa 

Good Day Deli: The GDD Smoked Salmon Benny with Frank Hederman’s superb fish.

Jacques: Turbot, hollandaise, green beans, olives and crispy potatoes

Farmgate Midleton: Smoked Salmon and Mussel Linguine in a lemon cream sauce served with garlic bread

Celtic Ross, Rosscarbery: Poached monkfish in saffron with Beluga lentil caviar, fermented lemon aioli, charred Waterfall Farms broccoli, and radish.

Strand Hotel, Limerick: Caramel Bavarois, plum compote and coconut, was colourful, delicate and heavenly.

Thursday, May 4, 2017

Cafe Paradiso. Seasons On The Quay

Cafe Paradiso

Seasons On The Quay
Aubergine parcels
Flatbread and orange wine (Ageno)
Seasons come. Seasons go. Café Paradiso notes the comings and the goings in the fields, in the orchards, in the gardens. The orders go out, the fresh produce comes in. Seasons are key. And the customers keep coming to the amazing restaurant on Cork’s Lancaster Quay.

Good food calls for good wine and you get that here too on a finely selected list that includes quite a few organic and natural wines. And all are available in four sizes: 150ml glass, carafes of 250ml (quartino) and 500ml (mezzo), and the full bottle of course.

Beetroot rasam
We started our early evening visit with a few nibbles: olives, nuts and a delicious seeded flatbread. As we nibbled we picked our wines. My choice was La Stoppa Ageno 2011, a lovely orange wine, made by Elena Pantaleoni in Emilia Romagna (who'll be in Dublin and Cork next week with Le Caveau) while CL’s was the Terras Gauda O Rosal Albarino 2016, one of the best of that now very popular variety.

You may need a little help here with the wine and menu if you’re not a regular. We did and it was given freely and informed our choices. 

Roast carrots, cheese
My starter was the Roast carrots, Macroom buffalo mozzarella, burnt aubergine, honey, pickled fennel, ras-el-hanout crumb, a gorgeous plate, full of flavours and textures and not a little colour.

And it was the colour of the other dish that first caught the eye but CL’s beetroot rasam, cauliflower kofta, cucumber coconut raita, a warm soup, had much more going for it as well.
Lemon Risotto and Artichokes
On to the mains then where I enjoyed the Aubergine parcels of spinach and sheep’s cheese with beluga lentils, miso gravy, pine-nut crumb, samphire, and radish. I do like aubergine and it was brilliant as were the lentils, indeed everything on the plate.

CL meanwhile was delighted with her Confit artichokes, broad beans & scallions with lemon risotto, parsley broth, hazelnut crumb, and Cratloe Hills sheep’s cheese. Again every little piece was polished off and that lemon flavoured risotto was something else.
Pear, Pecan pudding
Vin Santo
 A short dessert list but no lack of temptation though I went a little off piste with Vin Santo with Cantucci Biscotti. And I enjoyed that sweet holy wine (sweet yes, but well balanced) as I begged for a few spoonfuls of the delicious Roast Pear, Pecan Pudding and Beamish Ice-cream that CL had ordered. That Pecan Pudding could be a dessert on its own.

All in all, a lovely meal. And indeed a lovely relaxed evening at Café Paradiso where the welcome and the service left nothing to be desired.

Tuesday, June 2, 2015

Eight New Names in World's Top 50 Restaurants.

press release

El Celler de Can Roca celebrates a return to the top of The World’s 50 Best Restaurants
Viva Espana

 Girona’s celebrated Roca brothers see their restaurant return to the No.1 spot
 White Rabbit in Moscow is named Highest New Entry, sponsored by LesConcierges
 Asador Etxebarri in Atxondo, Spain, is Highest Climber, sponsored by Lavazza
 Sydney’s Sepia is chosen as One To Watch, sponsored by Silestone by Cosentino
 Albert Adrià of Tickets in Barcelona is The World’s Best Pastry Chef, sponsored by Cacao Barry®
 Daniel Humm wins Chefs’ Choice Award, sponsored by Gaggenau
 Relae takes the Sustainable Restaurant Award, sponsored by Pago Los Balancines
 Eight new restaurants gain a place in the 50 Best list

Last night, Spanish restaurant El Celler de Can Roca regained its title as The S.Pellegrino World’s Best Restaurant. Previously the No.1 in 2013, the Roca brothers’ restaurant has continued to gain global recognition for its gastronomic prowess. The results were announced at the annual celebration of global gastronomy in London: The World’s 50 Best Restaurants 2015, sponsored by S.Pellegrino and Acqua Panna.

The World’s 50 Best Restaurants brings together a unique community of extraordinary culinary talent to celebrate global gastronomy. Featuring restaurants from 21 countries around the world across six continents, the list provides an annual barometer of the greatest gastronomic experiences across the globe.

El Celler de Can Roca was opened in 1986 by brothers Joan and Josep alongside their parents’ simple restaurant in Girona. In 2007, younger brother Jordi completed the trio that has since created a gastronomic phenomenon. Head chef Joan, sommelier Josep and 2014’s World Best Pastry Chef, Jordi Roca, have created a culinary experience which explores traditional Catalan ingredients combined with an extraordinary variety of cooking methods that stimulates diners’ senses, emotions and memories – whether via an evocative smell, an explosion of flavour or a visual trick. The food is matched with an ambitious array of wines and finished with a selection of Jordi’s magical masterpieces.

With seven restaurants in the 50 Best list, Spain has more than one reason to celebrate with Mugaritz remaining at No.6 and Tickets in Barcelona making its first appearance in the list at No.42. Albert Adrià of Tickets – and formerly pastry chef of El Bulli - is also recognised for his extraordinary talent as the 2015 World’s Best Pastry Chef, sponsored by Cacao Barry.

Massimo Bottura’s Osteria Francescana has moved up to No.2 after two years occupying third place. Bottura’s ambitious creations are perfectly

executed and altogether enchanting, successfully balancing the demands of both heritage and modernity. Osteria Francescana is one of three Italian restaurants recognised on the list alongside Le Calandre in Rubano and Piazzo Duomo in Alba.

France boasts five restaurants in the 50 Best with Mirazur remaining at No.11 for the second year running, followed by L’Arpege in Paris which has climbed 13 places in 2015. 2013’s Diners Club® Lifetime Achievement Award winner Alain Ducasse celebrates a re-entry into the list at No.47 with the recently re-opened Au Plaza Athénée. 2015 also sees France’s Hélène Darroze take home the Veuve Clicquot World’s Best Female Chef Award and Daniel Boulud awarded The Diners Club® Lifetime Achievement Award for his culinary successes around the globe.

With six restaurants on the list overall and one new entry, the USA also has many reasons to be proud of its elite restaurants. Eleven Madison Park in New York remains in the top five and claims the Acqua Panna Best Restaurant in North America title. Dan Barber’s Blue Hill at Stone Barns outside New York makes its first appearance on the list at No.49.

South America boasts nine restaurants from across the region on the list. Central in Lima rises 13 places to No.4 and is crowned the Acqua Panna Best Restaurant in South America. Chile, Peru and Mexico all have new entries including Boragó, Maido, Quintonil and Biko respectively.

With seven restaurants recognised in the world list, Asia features twice in the top 10 for the first time. Gaggan in Bangkok rises seven places in the world ranking to No.10 with Narisawa, from Tokyo, moving up to No.8. China also celebrates a new entry at No.24 in the form of Ultraviolet by Paul Pairet.

William Drew, Group Editor of The World’s 50 Best Restaurants, said: “It has been a hugely exciting year with such a variety of culinary talents celebrated here tonight. As the appetite for reaching new gastronomic heights continues to grow we feel privileged to play a part in this journey of discovery and are proud to bring together this unique community of extraordinary talent within the industry.”

How The World’s 50 Best Restaurants list is compiled

The list is created from the votes of The Diners Club® World’s 50 Best Restaurants Academy, an influential group of almost 1,000 international leaders in the restaurant community. The Academy comprises 27 separate regions around the world, each of which has 36 members, including a chairperson, and each member casts seven votes. Of those seven, at least three votes must recognise restaurants outside of the academy member’s own region.

The panel in each region is made up of food writers and critics, chefs, restaurateurs and highly regarded ‘gastronomes’. Members list their choices in order of preference, based on their best restaurant experiences of the previous 18 months. There is no pre-determined check-list of criteria, which helps to make the list as varied and open as possible.

This year, for the first time, The World’s 50 Best Restaurants is working with professional services consultancy Deloitte as its official independent adjudication partner. The adjudication by Deloitte will ensure that the integrity and authenticity of the voting process and the resulting list of The World’s 50 Best Restaurants 2015 are protected.

Friday, April 5, 2013

Quarter One: The Restaurant File. Cafes too.

Good start to 2013
Meat Pie at Treyvaud's

It has been a fairly busy start to the New Year (not so new, I suppose!) and I've been able to visit quite a few restaurants and cafes, including some new to me.  Not all made the list below. You may check the reports by clicking on the names and you'll see that fish is a strong thread all the way through. Met Paolo Tullio late last year in Ballymaloe and he commented on the great availability of fish in Cork (as compared to Dublin) and these visits underline his experience. It is also very encouraging to see the trend of using local produce increasing all the time.
The lists, by the way, are in no particular order!
Chowder at Oysters

Fleming's Tivoli
The Barn Mayfield
Rico's Mardyke
The Rising Tide Glounthaune
Raymond's Midleton
Bunnyconnellan's Myrtleville
The Chapel Steps Bandon
Finn's Table Kinsale
Oysters at the Clarion
Mabel Crawford's at Vienna Woods Hotel
Bramley Lodge at Cobh Cross

Idaho Caroline Street
Manning's Ballylickey
The Duchess Tea Rooms (Bandon)
The Lemon Leaf Kinsale
Diva Boutique Ballinspittle
Vikki's at Sunday's Well

Charlie Mac's Fermoy

Toscana Dame Street
Brown Thomas The Restaurant Grafton Street

La Cascade at Sheen Falls Kenmare
Mulcahy's Kenmare
Treyvaud's Killarney
The Strawberry Field (cafe on Sneem - Moll's Gap Road))

Monday, January 14, 2013

The Four Liars

The Four Liars

Spent an enjoyable ninety minutes or so in the Four Liars Bistro, in the shadow of Shandon, on Friday night. First impressions were good. The place was neat and tidy with solid but very comfortable tables and chairs. The standard table for two was more spacious than most.

We got a lovely warm welcome and the service was friendly throughout. Great too to read on the menu folder about their focus on local produce. The menu had been “put together with the best of local ingredients while adding a continental touch. All our food is sourced locally... our beef is from O’Flynn’s, Sunday’s Well, Chicken from the English Market, Fish from Good Fish, Carrigaline..”

I started off with a beauty: Lobster Bisque with Cognac and Cream. This, from the A La Carte, cost €9.50. A handful of prawns were in the very tasty bisque. The other starter, Duck Spring Rolls with Mango Chutney (7.25), was another excellent combination of taste and flavour.

Had been given one of those discount vouchers as a Christmas present and we used that to pick our mains from the Value Menu (which looks good value with three courses for 24.95). They also do an Early Bird with three courses for 19.95. The voucher also allowed us a drink, a glass of wine or a bottle of beer (no craft beer here, so had a Miller).

My mains was Chicken Creole sautéed in a sweet chilli and red wine sauce with Chorizo and sweet red peppers. A lovely piece of chicken, well cooked, spicy but not overly so and there was a really well made Potato Croquet also in the mix. And that wasn't all as we got a superb side plate of vegetables that included turnip, carrot and pea. Quite a pleasing dish, also quite filling and, if you didn’t have a voucher, reasonably priced at €15.00.

Between the various menus, there is a great choice. You may spend as much or as little as you like here, with mains on the A La Carte priced between €13.95 and €32.00. And, going by last Friday’s performance, I’d have no worries about quality. We enjoyed our visit and great to see another restaurant supporting local produce.

Four Liars Bistro,
The Butter Exchange,
Ireland .

Contact:  021 4394040  and

Tuesday, May 15, 2012

Last night's Food Oscar winners

Garreth Byrne & Brid Hannon

Ross & Jessica Lewis

Last night's Food Oscars

Chapter One has scooped the Best Restaurant Award and Garrett Byrne, Head Chef at Campagne Restaurant in Kilkenny, has been crowned Best Chef in Ireland at the Santa Rita Irish Restaurant Awards 2012 which took place last night in the Burlington Hotel (Monday 14th May 2012).

Almost 700 industry peers attended Ireland’s leading Restaurant Awards where regional and
All-Ireland winners were announced in the following categories:

  • Chapter One (Dublin) Best Restaurant 2012 Sponsored by Santa Rita
  • Garrett Byrne for Campagne (Kilkenny) Best Chef 2012 Sponsored by Tipperary Water
  • The Long Room @ Doonbeg (Clare) Best Hotel Restaurant 2012 Sponsored By Pallas Foods
  • The Chop House (Dublin) Best Gastro Pub 2012 Sponsored by Faustino
  • O’Connells (Dublin) Best Casual Dining 2012 Sponsored By Joseph Drouhin
  • Harveys Point Hotel (Donegal) Best Customer Service 2012 Sponsored by Miele
  • West @ The Twelve Hotel (Galway) Best Wine Experience 2012 Sponsored by Thomas Barton
  • Ely Gastro Pub (Dublin) Best Kids Size Me Menu 2012 Sponsored by Heinz
  • Comeragh Mountain Lamb (Waterford) Local Food Hero 2012 Sponsored by Life Magazine

Wednesday, April 4, 2012

Les Gourmandises the big winners at Munster Restaurants Awards

Top Restaurants in Munster Announced at Santa Rita Irish Restaurants Awards

The Munster Regional Final for the Restaurant Awards 2012 sponsored by Santa Rita / Sunday Independent Life Magazine took place in The Imperial Hotel, Tuesday 3rd April 2012.
Speaking at the awards last night, Adrian Cummins of the Restaurants Association of Ireland said
Since their inception, the Irish Restaurant Awards have cast a spotlight on Ireland’s hottest restaurants and chefs. They have become a byword for quality, class and achievement… The awards everyone wants to win. As a testament to their success, the entries have doubled since last year, with 5,000 nominations made for Ireland’sfavourite Restaurants, Chefs, Gastro Pubs, Hotel Restaurants and Local Food Heroes throughout the Country.
We celebrate the award winning cuisines and the great restaurateurs and chefs who have brought international recognition and accolades to the Irish restaurant scene.  We are the economic engine rooms in every town in Ireland, creating and maintaining much needed local employment.  Our industry has annual sales in excess of €2 billion and we employ 64,000 people.  In fact, we are the largest employer within the Irish Tourism Sector. And tonight, everyone is a winner’.
It was great to see  over 240 restaurateurs attend  the awards in the Ulster region this year., we look forward to seeing all of the Ulster County Winners in Dublin on the 14thMay 2012 where Regional and All Ireland winners will be announced’.
Nominations for the awards were made by readers of the Sunday Independent Life Magazine and members of the Restaurants Association of Ireland. All nominees are then assessed by Regional Judging panels, made up of Industry experts across the region.  Votes from the Consumer, Members of the Restaurants Association of Ireland and the Regional Judges are independently assessed by KPMG who give us our County Winner in each category.

All County winners will now compete for the Regional and All Ireland Title which will be announced at the Irish Restaurant Awards in the Burlington Hotel Dublin on Wednesday 14th May . 
There are 3 components to phase two of the process. Each element is independently assessed by KPMG.
1. Mystery Guest Visit (35%) This component of the awards is conducted by Prism Consulting headed by Hugo Arnold, independent food writer and consultant. ( All County Winners receive a mystery guest visit throughout the month of April.
2. National Awards Academy (55%) Our National Awards Academy is made up representatives from each of the regional judging panels and will meet in May to Judge the County Winners.
3. Menu Judging (10%) All County winners and the Dublin Shortlist in each category are asked to submit a copy of their food menu and wine list for judging.