País and Weiss be with you all. Salud and Prost!

País and Weiss be with you all. Salud and Prost!

Outstanding Wines from Chile and Austria.

Leonardo Erazo “A Los Viñateros Bravos” Volcánico País 2018 Itata (Chile), 12.5%

€24.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Some terrific wines, many made from the País grape, are coming out of the Itata area in Chile. And this is one of them.

Colour is quite a light ruby. Aromas of wild strawberries and, I’m told, of the local vegetation. Palate is fresh and light, vibrant, delicate red fruit flavours, touch of spice, distinctive and refreshing, smooth all the way to the finish. The granitic soils have a lot to say and tell here and, perhaps, that is why, or at least one reason, this wine reminds me of a good Beaujolais. A quiet friendly one and Very Highly Recommended. 

“A Los Viñateros Bravos” means to the brave vignerons. This is Erazo’s tribute to those the have kept these incredible red vines alive, 100% farmed by hand. Here in the interesting granitic and volcanic soils of Itata, old vines, ungratified, unirrigated, natural low yields, and natural winemaking allow us to show the impact on the wine were the roots are feeding the mother rock.

The first País (also known, particularly in California, as the Mission grape) was brought by the conquistadors in the 1550s and, for centuries, the new locals used it to make wines for themselves. But bit by bit, the big companies began to use the big-name grapes and the ancient imports lost ground. Leonardo Erazo was one who wanted to reverse this trend. He travelled the world for ten years to study wine and then came back and founded A Los Viñateros Bravos.

In Itata, Leonardo has worked with the scattered local farmers’ old vines—many well over 100 years, still growing as dry farmed, untrained small bushes—to enhance their traditional natural practices to align with biodynamic guidelines. His mission, throughout this journey, has been to bring a sense of place into the bottle. Looks like he (and others, such as Pedro Parra) is succeeding.

Beck Weissburgunder Austria 2019, 12.5%

€21.85 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This Austrian Pinot Blanc has a beautiful bright yellow gold colour. Gorgeous inviting aromas too of citrus and white fruits. Strikingly full-bodied and a delicious satisfying harmony between the complex fruit and a refreshing acidity with a hint of spice in there as well. Another outstanding wine from Judith Beck. Very Highly Recommended.

The winery says Weissburgunder is a globally underestimated grape. It is perfectly adapted to the climate and soils around Lake Neusiedl and finds its ideal conditions here. The fruit is picked by hand, and is matured, on the entire lees, for 6 months in used oak casks, so as not to add an oaky flavour and it is fragrant and refreshing.

Since 2007, Judith Beck has produced wines in accordance with biodynamic principles. They say: the focus is on the vine growing. Biodynamics is an art of healing which takes advantage of the holistic curativeness of nature. It aims at strengthening the natural resistance of the plant.The aim is to produce authentic wines with an individual aroma   while at the same time maintaining healthy soil and vines.

Taste of the Week. From The Farmgate Café

Taste of the Week.

From The Farmgate Café 

As many of you know by now, there's a massive choice of bread available on Neighbourfood.ie. You can pick from Bread & Roses, Ballymaloe, The Natural Foods Bakery and more.

The Farmgate Café in the English Market is one of the most recent recruits. If you've been a customer there, you'll know their breads are quite a treat. I spotted one of them, the Traditional White Soda Bread with Fennel Seeds, on the list. A banker for Taste of the Week and so it proved. Delicious!

The Farmgate Café

English Market, Cork

021 427 8134

A Quart of Ale± #23 Moving on over to craft with Red Ale

A Quart of Ale± #23

Moving on over to craft

Red Ale (Part 1)

Is Red Ale an Irish style? In the 1970s, beer writer Michael Jackson is credited with giving the tag to Smithwicks. According to World Atlas of Beer, American beer competitions started awarding prizes for the category and smaller Irish breweries started to “launch highly-hopped higher strength or even barrel aged versions”. As you can see below, Eight Degrees gave as good as they got in recent competition with their dry Sunburnt.

The recent Brew Dog books mention only the American Red, in fact they barely mention the Irish scene at all. Sláinte (2014) acknowledges that there is some “dissent” about Red being an Irish style but say some local breweries have “evolved the style”. More recent examples include Porterhouse who have “banished the sweet”.

Looks like the style is still evolving. We  have four good ones below for you and another handsome trio (Eight Degrees, Cotton Ball and White Hag) to come in Part 2.

Porterhouse “Red” 4.2%, 500ml bottle Bradley’s of Cork

Porterhouse, a pioneering Irish craft brewery, are the producers of this red ale. Darkish red/brown is the colour here, and the off white head has a brief span. Both Malt and Hop figure in the aromas and also on the engaging palate, engaging because of exuberant fruit and a small streak of malty caramel. Fresh and fruity, with  superb caramel finish (almost stout like), I suspect (even at this early stage in the group) one of the better ones.

They say: Irish red ales? Yes, we know. Sweet, a bit cloying and, well, no thanks. So, it was brave of us (we say bravely) to put the words “red ale” after our own moniker. Why the hell would we do that? Because this is a real red ale, ….But sweet? No way. Balanced, yes. Fresh, yes. Aromatic, yes. In fact, we say yes, please.

Details

Malts: Pale Ale Malt, Crystal Malt, Wheat Malt, Chocolate Malt

Hops: Galena, Nugget, East Kent Goldings

ABV: 4.2% IBUs: 33 

9 White Deer “Stag Rua” 4.2%, 500ml bottle Bradley’s of Cork

Made with a mix of ale, crystal and chocolate malts, Stag Rua pours a very dark red indeed, with a soft off-white head. Chocolate, coffee and caramel in the aromas and also on the smooth palate. A really balanced beer with no single ingredient dominating. Quite a satisfying mouthful indeed. Easy-going as they indicate and also Gluten Free (since 2018).

They say: Stag Rua has an aroma that is rich and malty with little hops, although we use a considerable amount of hops their presence is behind the malt but there none the less. It will pour with a off white rocky head and should last all the way down the glass leaving a lacing behind. Stag Rua, an Irish Red Ale is a favourite style of our head brewer and we hope you enjoy drinking it as much as we love it. Be big, be bold, Bí Dána.

Wicklow Wolf Wildfire Hoppy Red Ale 4.6%, 440ml can Ardkeen Superstore

Colour is a dark red mix with an off-white head that doesn’t last too long. Malt plus a sniff of coffee in the aromatics and the same combo, with a stronger showing from the coffee, shows in the palate. Here too, the Sorachi and Sabro hops also figure, rather mildly though.

Indeed, “mild” is perhaps the most apt descriptor, though not in a pejorative manner. Touted as a modern red ale, I’m well pleased with it (nothing to do with its modernity or otherwise) and would love to try it in a direct joust with other reds like Roaring Ruby (from West Cork Brewing), Kinnegar’s Devil’s Backbone, Copper Coast (from Dungarvan Brewing), White Gypsy’s Ruby Red, the award winning Sunburnt Irish (8 Degrees), Costello’s Red Ale and more (including the newish Velvet Red by the Cotton Ball). Could be a long session. And I’d need food as well!

A few details:

Serve at 8 degrees.

IBU: 28

Hops: Sorachi Ace, Sabro

Malt: Pale, Cara Ruby, Melano, Oats, Roasted Barley

West Cork “Roaring Ruby” Dark Red Ale 4.4%, 500ml bottle Bradley’s of Cork

This Dark Red Ale from Baltimore is indeed a dark red with a head that soon diminishes to a thin lacy disc. Aromas are caramel and toasty. And you get much the same on the palate, toffee, caramel and coffee. All a bit stout like, yet this has its own distinctive flavour and texture with its malt bill prominent. Perhaps a bit more traditional than some of the other Irish ones but none the worse for that.

They suggest pairing with Roast meats, BBQ, strong cheese, roast veg.

It is Unfiltered and Vegan friendly as only whirlfloc (carrageen moss) is used to aid in clarification. Free from fluoride, chemicals, preservatives.

Malts: – pale ale malt, flaked oats,  amber malt, caramel malt, wheat malt, roasted barley.

Hops – Bramling Cross and Liberty.

Brewed using their own spring water.

Their story. Bacchus and Dionysus get some credit on the West Cork Brewery website but it is the yarns built around founders Kevin, Henry and Dominic that catch the attention. Read about the three founders here.  

CORK INTERNATIONAL HOTEL IS GIVING THE GIFT OF FAMILY THIS CHRISTMAS

 CORK INTERNATIONAL HOTEL IS GIVING THE GIFT OF FAMILY THIS CHRISTMAS 

Hotel launch their Gift Card in perfect time for the festive season 

The Cork International Hotel is making family its focus this festival season. They have launched a competition for a Family Date Night after what has been a challenging year for many families. 

The hotel is offering one lucky family the chance to win a Family Date Night at the hotel with an overnight stay, dinner and a movie at the private cinema. Families can enter the competition on the hotel’s website. 

The hotel has also just launched a Gift Card for the first time ever along with a Family Date Night package. 

General Manager of the Cork International Hotel, Carmel Lonergan (above) said: “This has been such a challenging year for everyone and we have really missed our guests at the Cork International Hotel. We are all about family here at the Cork International Hotel and we want to recognise what a hard year it has been for families all over the county. For that reason we are giving away a Family Date Night package to a lucky family. We are like our own family at the hotel and we pride ourselves in looking out for each other as well as every guest who comes through our doors. It is more important than ever that we get to spend time with those we love this year.”

The Cork International Hotel is looking forward to families coming to the hotel to enjoy “Family Date Night” with the private cinema, the delicious and incredibly popular Sunday lunch offering. The overnight guests who come to enjoy the stunning hotel facilities and all that Cork has to offer can also avail of the wonderful overnight collaboration packages that they have available.

As well as purchasing a gift card to a monetary value, there are also a variety of experiences for sale. There are some wonderful food and beverage vouchers such as dinner for two at the New Yorker at the Cork International Hotel for €60 or dinner for two at the Cork International with a private cinema for €75.

There are also some truly wonderful overnight offers that can be gifted as an experience, including a “Family Date Night” at the Cork International Hotel which includes a two course dinner for two adults and two children, a private cinema to watch a movie, an overnight stay at the hotel and breakfast the following morning for just €159. 

Gift vouchers can be purchased on site at the Cork International Hotel https://www.corkinternationalairporthotel.com/  

press release

A Quart of Ale± #22 Moving on over to craft. Golden/Blond.

A Quart of Ale± #22

Moving on over to craft.  Golden/Blond

Golden/Blond

Golden Ales “are the ultimate European session beer and a great opening to the pale ale pathway” according to Craft Beer for the People. Yet many of these are more than easy-drinking as you can see by tasting some of the selection below.

Mescan Westport Blond 5.50%, 330ml bottle O’Briens

This Mescan Westport Blond pours a lovely golden colour, quite an eye-catching white head too that tends to linger. One of the most refreshing beers around, its soft fruit and floral notes combining so well with the modest hops, all getting on very well with the malt in the background. All this harmony continues through the crisp and clean finish. They recommended serving at between four and six degrees - take heed!

 

“We only make beer that interests us,“ Mescan’s Cillian told me three years ago, “Beers that we like and find interesting. So no IPA, no Irish Red Ale. It is against our philosophy to follow a popular trend.”

That doesn't mean they don’t make popular beers! Their Blond was the first they brought out and has become a firm favourite with the public.

And one more thing about these beers, these mostly strong beers. The bottles carry a warning for lovers: “Our beer adds to the desire but may take away from the performance”. Caveat emptor. 

Blond beer, with its accessible character, combines well with most dishes. Mescan recommends steaks, burgers, chicken, sausages, also  noodles, pasta Bolognese, and Salade Niçoise. 

Heaney’s “Irish Blonde” 4.3%, 500ml bottle Bradley’s of Cork

Heaney’s Irish Blonde (not all blonds have an “e” by the way) pours a mid gold with plenty of bubbles rising and a white head that lingers a bit. Citrus in the aromas, floral notes too and a mild spice. A finger test on the head - just dip and taste - reveals a slight bitterness and that, along with a touch of malt, is evident on the palate where the experience is generally crisp, clean and dry, dry right to the finish.

They recommended serving at 6 degrees, a degree or two down on the usual, and pairings suggested are with seafood and also a “refreshing partner to a hot curry or rich burger”. Enjoy!

They say: “Our beers are for after the graft. Rural thirst quenchers” They fulfil that task very well indeed.

Brehon “Blonde” 4.3%, 500ml bottle Bradley’s of Cork

Refreshing, hoppy, citrus, malty, biscuity are the descriptors you’ll hear most in the chat about this beer. It has an inviting mid-gold colour and a white head that keeps it company for quite a while. Mild citrus elements in the aromas. Immediately refreshing, deeply so, just the job, superb mouthfeel as well all the way to the malty end. Another cracking beer from the Brehon.

They say: A refreshing, pale golden beer with a malty biscuity finish. Fabulous with white fish, shellfish, barbecue chicken or food from the Med, but equally as enjoyable on its own. Best served around 8 degrees. Our brewer has created a range of well balanced and flavoursome ales that reflect the changing face of the beer market in Ireland.

Refreshing, hoppy, citrus, malty, biscuity are the descriptors you’ll hear most in the chat about this beer. An impressive easy-drinking beer from a very impressive brewery.

Chimay “Gold/Blond” 4.8%, 33cl bottle Bradley’s of Cork

This Chimay, an authentic Trappist beer, has been made since 1966. The usual ingredients are used, plus the addition of sugar. Sugar? “All the sparkle of our beers comes from the transformation of sugar by our yeast, as has always been done traditionally. The refermentation in the bottle is a guarantee of quality.”

Colour is a light gold; it is clear, with plenty of that carbonation (thanks to the sugar).  Soft white head with staying power. Aromas hoppy and spicy, even notes of clove. When you drink, you immediately notice its refreshing qualities, deeply so, its terrific balance, its soft mouthfeel and the hoppy finish. They brew in the heart of Scourmont Abbey and the beer was for long reserved for the monastic community and its guests and staff. Now it’s all yours to try. Serve at 6-8 degrees.

If you are lucky enough to visit the brewery, you’ll find plenty of food to match the beer in their nearby restaurant. With travel restricted at present, you could do worse than try this recommended recipe: “ARTFUL SALAD WITH SCAMPI, TOMATO AND FENNEL”.  All the ingredients and method here. 

West Kerry “Béal Bán” 5%, 500ml bottle Bradley’s of Cork

Gold is the colour of this magical ale from West Kerry. Its big soft white head is slow to go. Creamy rather than crisp, yet light and refreshing with malt sweetly prominent early on, the hops making a show towards the lip-smacking finish. A distinctive beer indeed, very impressive.

Gold is the colour of this superb Kerry beer with its big slow-moving white head. It is a light and refreshing golden ale with that slight malty sweetness and a bitter finish, imparted by a generous helping of hops.

Paul and Adrienne (Ireland’s first female brewer) use water from their own well to brew the beers, both cask and bottled. The malt is predominantly Irish and the beers are brewed naturally, with no additives or preservatives. 

Beoir Chorca Dhuibhne is the Irish name for the brewery in the Dingle peninsula. It was established in 2008 to make traditional yet progressive beer. You’ll find them in their brew pub: Tigh Bhric (which also offers accommodation). 

A couple of splendid French whites, from the north-east (Alsace) and the south-west (Gaillac).

 A couple of splendid French whites, from the north-east (Alsace) and the south-west (Gaillac).

Laurent Cazottes “Adèle” Vin de France 2018, 14.5%

€19.95  64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Adèle blanc is 100% Mauzac rose, an indigenous grape from the Gaillac region. where you'll find Domaine Laurent Cazottes. Husband and wife team, Laurent and Marina, are known for making exceptional, artisan eau de vie from various fruits they organically farm. They also make gorgeous wine from old vine Gaillac grape varieties: Mauzac, Braucol and Duras. Their wine, like their eau de vie, is certified organic and treated with great care. Highly Recommended.

Adèle’s colour is more orange than gold. Aromas hint of ripe apples. Lively, and complex, on the rich and rounded palate, intense white fruit flavours (pear, apple), with a fine acidity too, all the way through to the warming (sherry like) finish. Should be versatile at the table. Think I’d start with free range pork (preferably Woodside Farm) with apple sauce, followed by Tarte Tatin.

I think I’d like to have Cazottes as neighbours. In addition to the wines, they also cultivates 600 “Williams” pear trees, no less than “1300 truffle oaks for the melano sporum truffle, 1000 saffron bulbs, oil from our sunflower, bread wheat, barley, black oats, sparse hay, aromatic plants for the production of floral waters and essential oils." Everything is in organic farming, the Cazottes estate is certified by "Nature et Progrès”.

Domaine de l’Achillée Riesling Alsace (AOP) 2016, 12%, €27.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Colour of this organic Alsace Riesling is a lovely light gold, quite bright. Aromas are rather intense with lime leading the way, a slight background note of diesel. Quite a presence on the palate, superb flavours of grapefruit and lime, a terrific acidity too and the harmony holds all the way through the persistent finish. Highly Recommended

The label suggests serving at 12 degrees. Don’t put it in the fridge, rather leave it outside the back door these Autumn evenings! They say it is perfect with seafood and raw vegetables. Excellent with all dishes based on white meat and fish, preferably freshwater. Try it with baked trout.

Domaine de L’Achillée is an Alsace winery, situated less than an hour south-west of Strasbourg. The Dietrich family have farmed the land here since 1600. These days they concentrate on grapes and other fruits and have been organic since 1999.

In 2016, the two sons of Yves Dietrich, Jean and Pierre, joined the adventure to give it a big boost, to become independent. Quickly accompanied by an equally passionate team, they built together a straw winery where they now vinify the fruits of the family estate. Apparently, the heavily compacted straw bales are more fire-proof than the iron frame that supports them. Their website says this is the largest straw building in Europe.

Barley to Beer a Path to the Future for Ancient Ballykilcavan Farm.

A Quart of Ale± #26 

Moving on over to craft with Ballykilcavan Farm

Barley to Beer a Path to the Future for Ancient Ballykilcavan Farm

"Ballykilcavan Farm has been the home of our family for 13 generations. We have lived and worked here since 1639, and diversification has always been important to keep our farm viable for future generations. When I took over Ballykilcavan from my father in 2004, my sole motivation was to try to sustain it so that someone else would be able to take it over from me. After farming here for 10 years, it became obvious that just growing barley wasn't going to give the security that I was looking for, and so we started to look at alternatives. The new brewery (founded 2017) and visitor experience are our attempt to keep the farm in the family."

I was in touch with David Walsh-Kemmis, brewery owner and 13th generation farmer, ahead of this post: "We're starting work on our new visitor centre, and that will be ready by April of next year (when hopefully we'll be allowed to have visitors to come and see it)." 

In the meantime, we can enjoy some of their specials. "We have a few limited edition specials out at the minute (which are or will be available in Ardkeen Superstore as well, and should make it to Bradley's in Cork). Our limited edition series is called Clancy's Cans - named after the Clancy family who have worked on the farm for five generations.  Can #2 is a double dry hopped IPA, Can #3 is a tiramisu dessert stout and Can #4 (out in early December) is a walnut whip stout.  We also have our annual fresh hopped beer out at the minute - 100% our own barley, water and hops from our small hop garden near the brewery."

David uses his own barley in the brewery. It is brewed up the road by Minch Ltd, another Laois firm. As you may have heard him indicate during an Ear to the Ground interview (19th Nov 2020). "Using our own barley and water (and hops in some cases) is a great selling point for us, both at home and abroad. Check out the programme  (Episode 5) here.

For all recent craft beer/cider posts, please check out the series of A Quart of Ale± posts.

I enjoyed my introduction to the brewery via three cans I bought from the Ardkeen Superstore in Waterford.

Ballykilcavan Bamrick’s Brown Ale 5.8%, 440ml can Ardkeen Store

A brown ale though the colour is close to black, an off white head is not inclined to linger. Aromas are coffee and caramel. And you get much the same flavourwise on the smooth and silky palate that stays rich all the way to finish. Superb. IBU 26

The label declares, not inaccurately, that this is a “Rich and malty American Brown Ale with notes of chocolate and burnt toffee”. IBU 26

So what’s an American brown ale? The New York Times says: 

Brown ales and like-minded styles — including straightforward lagers, pilsners and porters — to name a few, are very different sorts of beers (to IPAs). They occupy subtler realms, quenching thirst with pure flavors and perhaps a snappy zestiness in the case of pilsner and a rich depth in the case of porter. They are not flamboyant styles that wow with complexity or make themselves the centers of attention. They simply satisfy. It’s the kind of beer that gets left behind in our I.P.A. culture.

One of the best known Brown ales around here is the Newcastle version that has a yarn about going to see a man about a dog on the label. I always thought that going to see a man about a dog or "taking the dog for a walk" (especially if you had no dog) meant having a piddle in the bushes but in Newcastle it means going to the pub for a couple of these beauties.

Another Brown Ale I enjoyed, this about 3 years ago, was Lough Gill’s Mac Nutty Macadamia Nut Brown Ale.The guys at Lough Gill admitted to having hand-toasted “trays upon trays of macadamia nuts” for this. No doubt about the colour here, a rich dark brown. Rather handsome overall from the introduction that deposits bags of flavours. It has an excellent body and a nice balance of hops and malt. Must look out for that again.

Ballykilcavan Secret Passion Pale Ale 6.5%, 440ml can Ardkeen Store

With the fruit prominently highlighted on the label, I was a little apprehensive when I opened this beer from County Laois. Would it be too sweet? But I needn’t have worried. It turned out to be a very pleasant drink indeed.

A murky amber is the colour here, with a fairly short-lived white foamy head. The aromatics are faintly floral. That fruit, and there is real fruit used here (peach and passion fruit, and also a little lactose), comes through on the palate. But in quite a pleasant way. The brewer has found a happy balance and come up with a smooth and refreshing beer. Easy drinking. Hard to believe, even if it finishes dry, that the IBU is 55 or that the ABV is 6.5. Vic Secret and Huell Melon are the hops used.

Even though I enjoyed this on a cool November’s night, I could see that it would be even better in summer and, in fairness, that’s what Ballykilcavan were aiming for.

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Ballykilcavan Line Blocker Pale Ale 4.9%, 440ml Ardkeen Store

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This County Laois pale ale has a light (and hazy) amber colour. The head is not inclined to hang around at all. Aromas are hoppy, but with a hint of sweetness. and that hoppy heart continues to beat strongly, without ever threatening to overpower, so the palate is balanced, and pleasant all the way to the finish. One Pale Ale that is is hard to ignore but easy to enjoy.

It has been double dry hopped with Citra, Mosaic and Amarillo and the IBU is 54. Oats is one of the possibly unexpected  ingredients here. Beer brewed with barley and water sourced from “out family farm”.

For all recent craft beer/cider posts, please check out the series of A Quart of Ale± posts.

More on Ballykilcavan

Ballykilcavan is a 440 hectare block of beautifully landscaped farmland and forestry in the heart of Ireland. We are very fortunate that our ancestors loved the look of the farm and left in almost all the landscape features, particularly the hedgerows and trees in the fields. We also still have our original 18th century stone farmyard and 19th century stable yard our walled garden and the gardener's tunnel as well as the champion black walnut tree of Ireland.

We also grow the barley we use to make our beers and a crop of barley for Waterford Distillery. Ballykilcavan is situated in prime malting barley growing area, just outside Stradbally, Co. Laois. We have been growing it here for at least three and probably five generations and our barley is malted by Minch Malt, just 11km down the road in Athy.

We have won a Boortmalt barley grower award, and won the first ever Best Barley Cup for Waterford Distillery growers. With the opening of a brewery at Ballykilcavan, we are now able to use our award-winning barley to produce our own beers.

Taqueria Takeout from O'Mahony's Watergrasshill

Takeouts or At Homes or Click & Collects have kept quite a few restaurants in close contact with their customers during the lockdowns. Máire and Victor at O'Mahony's of Watergrasshill have been very successful. They started with a Dim Sung offering and that sold out each of its three weekends. 

Last Saturday we indulged in their latest, El Monte (a Mexican style offering), all based on local produce and produced with advice from Lily Ramirez, Ireland's favourite Mexican cook. 

What's next for this innovative duo? Could it be Basque? Catalan? Check out their Facebook page from Tuesday onwards. But don't dally! They get booked up pretty quickly. Cost is €25.00 a head.

If you don't fancy a more or less three course meal, then have a look at their Farm Shop on the premises. If you like to get even close to their local producers, then Neighbourfood is the ideal channel and O'Mahony's run a weekly depot where you can collect your order. Looking for presents for the Christmas? They may well have a hamper for you. 

A busy spot! But relax with a takeout coffee and pastry. They serve the excellent Golden Bean coffee, tasty Bread and Roses based sandwiches, seasonal soups and baked goods and more.  The Farm Shop and Café is open 9-5 Tue-Fri; 11-5 Sat.

The taquitos
Crispy Croppy Boy Cauliflower, tomato & lime salsa
Pulled East Ferry free range chicken, burnt lime aioli
Ballycotton White Fish, pickled fennel & garlic aioli.
And on the side: tons of Arroz Rojo (rice)
Totopos, Pico de Gallo, Guacamole, Hot Sauce,
Not So Hot Sauce and Sour Cream.
And we also had some very tasty Totopos (crunchy tortilla chips)

We started with some Knockalara Jalapeno Poppers and this Mole Pinto stew with Gubbeen chorizo..
This super-tasty dish, also with tomato and Pinto beans, was rich, satisfying and warming!
For me, the star of the show!

The Sweet just had to be churros and O'Mahony's version came with a
chilli chocolate sauce. Time to relax after all that!