Electric Go The Whole Hog

Electric Go The Whole Hog

You just got to hand it to Electric. When the South Mall restaurant joins in a project, they give it everything. They did it again last Saturday at the Food Market in Beamish's, as part of the Murphy’s Big Little Nights Out.

Quite a few food samples here from the various stalls but Electric chef Kevin was dishing out gorgeous slices of freshly cut Iberico (top left pic), the top ham of Spain, perhaps of the world. And then Kevin took to the stage and delivered a delightful demonstration of how best to cook the humble pig’s trotter, perhaps better known as the crubeen.

Kevin confessed to loving “getting the best out of the cheaper cuts” and I’m sure he convinced a few more to try it his way on Saturday. “You can feed six people easily for as little as a tenner” he said of the crubeens. And on cooking in general, had this sound advice, particularly with regard to vegetables, herbs and other flavourings: “Cooking is personal. Cook what suits you. Don’t just follow the recipe.”

And Electric's contribution didn’t stop there. The recipes sheets were handed out by Ernest and you had many chances of picking up their scratch cards which yielded prizes of drinks and bar food and even a full dinner at the buzzing South Mall restaurant.

It seemed a bit ironic to me to see the Murphy’s flowing in the haunt of its old rivals. In fairness to the brewers, the price of a pint was a reasonable four euro and, even better, you could get a half one (top right) for just two euro. Any chances that the local bars would follow that example?

Must say I really enjoyed my Murph’s, especially when I coupled it with a delicious pie from the Slice of Pie stand. Some great names there to go with the great pies: The Old Drunken Cow (bottom left) and the Price Paddy among them.

Lots of food available but you can’t eat it all. A pity, as I’d have liked to have had a cut off the T. J. Crowe bap. Other stalls doing brisk business were Wok ‘n Roll, O’Flynn’s Gourmet Sausages, The Crêpe Man, Uncle Pete’s Pizzeria, De Roiste’s Pudding, and the Grumpy Baker.

Happy going in and even happier going out when we presented with a couple of vouchers for pints of Murphy’s at any bar in Cork. Always room for a Murphy’s!

Classy Continental

Click on image to enlarge

Classy Continental

Hadn’t been to Maylor Street’s Continental Restaurant with a long while but it was sure good to be back. Friday night was a bad one, with the rain bucketing down, but Continental had a fine crowd in, quite a few of them savvy tourists, including a couple from Italy and a foursome from Australia. Amazing how they pick out the better places.

Continental, celebrating five years here now, has always been excellent and the standards are still very high. Service and food were top class and we had a very enjoyable meal, starting off with the breads and delicious beetroot chutney and hummus.

My €11.95 starter was Fillet beef Carpaccio with balsamic dressing served with white bread. There was a good scattering of mixed olives also and a topping of parmesan. Beautiful dish, a delicious blend of sweetness and acidity and all ingredients were first rate. A real treat.

CL picked the Lamb kidneys with caramelised shallots. Rory O’Connell had praised these kidneys (and other unfashionable lamb parts at his recent demonstration in CIT) and he’d have been glad to see the excellent dish at the Continental, topped with a well dressed salad and straw potatoes.

My mains was the West Cork duck with red cabbage, rosemary potato and honey gravy
(23.95). This was quite a substantial plateful with both breast (cooked to the requested medium) and also “the confit of leg”. It was gorgeous, they really do duck very well here and the red cabbage was neither too sweet nor too sour, just perfect.

The other main course was also a joy: Fresh halibut with sweet pepper butter sauce,
served with vegetable and potato (€23.90). Everything was cooked perfectly and the sauce was divine.

Just about managed dessert. I think they are all priced at €6.50. We were looking for something light(ish!) and were delighted with the glass full of fresh strawberries served on a bed of crushed meringue, creamy custard and balsamic reduction. Just the job.

Both wines were from the Michael Torrino colleccion (Argentina). The white was Sauvignon Blanc (2010) while the red was a Malbec (2010) and each cost a fiver a glass.

The Continental is open for breakfast, lunch and dinner. For menus and details, click here.

Amuse Bouche - careful with that lettuce!

"Gregory the Great always used to recommend making the sign of the cross over a lettuce in case you swallowed a demon that happened to be perched on it leaves.”

From The Holy Mountain by William Dalrymple.

Two for the weekend from Karwig's

Two to try from Karwig Wines

Overstone, Marlborough Sauvignon Blanc 2011, 12% abv, €11.75 Karwig Wines

Made a mistake with this one. Took it from my cool place. It was cooler than I assumed and I served the wine at too cold a temperature. So I had to wait for a short while and then I was rewarded with a really good drink, which is what you expect from a Marlborough Sauvignon Blanc.

In the mouth, you get a great mix of flavours, the usual tropical fruits and gooseberries of the area. It is well balanced and has a zingy finish. It is good value too when compared with some of its local rivals. It is best with seafood and Asian Cuisine or indeed as an aperitif. Recommended.

Well worth noting that “slightly chilled” advice!! Most of the vineyard is planted on old alluvial gravels, hence the name. More details here.

Vier Jahreszeiten, 2010 Dürkheimer Feuerberg Gewürztraminer Spätlese Trocken, Pfalz Germany, 13.5%, €14.95 Karwig Wines

Must say I really enjoyed this one with its light gold colour and its delightful aromatic bouquet. It is full of fruit and juicy yet with a dry kick in the finish. Recommended.

I also like the home page of the award winning Four Seasons vineyard, particularly this little verse by Shakespeare:

"Drink wine, and you will sleep well.
Sleep, and you will not sin.
Avoid sin, and you will be saved.
Ergo, drink wine and be saved."

The Pfalz, or Palatinate region of Germany, is home to Germany's oldest wine road. Die Pfalz is the warmest and driest of German wine regions. 45 white and 22 red grape varieties are found in the Palatinate, but Riesling and Müller-Thurgau dominate the white wines; Dornfelder, Portugieser, and Spätburgunder (Pinot Noir)t he red wines. Karwig also have an example of the Pinot Noir from this vineyard.

Food & Drink Spotting: New wine events, Slow Food

Food and Drink Spotting

Slow Food in East Cork ...

The Grain Store

East Cork - Thursday May 17th at 7pm - Riesling Wine Presentation and Tasting.

Immediately following the wine presentation and tasting there is a Slow Food Summer Supper Plate at 8.30pm. €35 - The Grain Store, Ballymaloe House

COST:  €25 for wine tasting; €35 for Supper

CONTACT: slowfoodeastcork@gmail.com

East Cork - Tuesday May 22nd 7.30pm - Celebration of Local Food at Pizzeria San Marco, Middleton

COST: €35.00

Booking Essential with Pizzeria San Marco            021 463 3030       Proceeds to the East Cork Slow Food Educational Project

...and more

Galway – Sunday 6th May, 10:30 am sharp - Harvestable & Edible Seashore Food Forage -Flaggy Shore, New Quay (Past Linnane’s Pub). This year’s forage will be led by Jessica Ratcliff of the Irish Seaweed Centre, NUI Galway. We will again be highlighting edible and harvestable seaweeds. We’ll follow with a clambake/fish barbecue. Bring along a side dish or dessert. And bring suitable footwear (wellingtons) for the shore walk. It will be rocky and slippy!

COST: €5 Members, €10 Non-Members

RSVP Deirdre at 087-648414 or Kate at            087-9312333       by Friday 4th May

South Dublin - Monday 14 May at 8pm - Garden Convivium Monthly Get Together, Ragazzi, Coliemore Road, Dalkey.  No need to book just turn up!

COST: €15 for 2 courses

CONTACT:  wicklow@slowfoodireland.com for more details

Clare - Burren Slow Food Festival - Friday 18/19/20 May centred in Lisdoonvarna, see the article below for an overview or visit http://www.slowfoodireland.com/index.php/local/munster/clare.html for full programme details

CONTACT: slowfoodclare@gmail.com for more details

IDEAS NEEDED - if you have an idea for an event, or would even like to organise an event - please let us know by emailing - wicklow@slowfoodireland.com - and we'll pass it on to the relevant convivium - thanks!

The Butler’s Pantry

“Our breads like everything we make in our kitchens in The Butler’s Pantry are made the old fashioned way. There are no additives, no preservatives, no chemicals, most of all no rush!

Our Team of artisan bakers led by Fabrice Hergaux bake seven nights a week while most of us sleep. Their unique skill and pride is seen every day on the bread shelves of our shops. So no time for ‘loafing’ around, you best shop early before our breads sell out.”

To get the low-down on the tempting breads from the Pantry check it out here.

Irish Restaurant Awards 2012 

The Irish Restaurant Awards, Ireland's largest foodie event, a celebration of Ireland top Restaurants, Chefs, Hotel Restaurant, Gastro Pubs and Local Food Heros will be taking place in the Burlington Hotel on Monday May 14th @ 6.30pm. Guests will be treated to a five course meal with selected Santa Rita Wines lovingly prepared by five of last years winning Chefs. To book tickets please call             01 6779901      . Please book early as ticket availability will be limited. Best of luck to all.

Wine

Two new dates for your wine diary:

·         Wednesday 30 May - Jane Hunter, Managing Director of the family owned winery Hunter Wines in New Zealand, will be in Dublin to highlight her wonderful range of wines, including Hunter's 2010 Sauvignon Blanc and the magnificent Hunter’s 2008 Marlborough Pinot Noir, which has won a host of prestigious awards.

 ·         Tuesday 3 July - Jean Trimbach, twelfth generation owner of the Maison Trimbach winery. Jean Trimbach will be in Dublin to discuss the magnificent range of Trimbach Alsace wines, including the "Reserve Personnelle" Gold Label range, as well as theCuvée Frédéric Emile Reisling, the signature wine of the Trimbach family.

As you may know already, there is an Alsace Wine Dinner scheduled on May 16^th for L’Ecrivain Restaurant, in conjunction with Tindal Wines.. As places will be limited it is recommended to reserve A.S.A.P.  (01) 6611919.

Also on the 16^th, as part of the 10^th anniversary celebrations for Star Anise, Sami Ghosn of the famous Lebanese winery Massaya will host a wine dinner. More details here. http://www.corkbilly.com/2012/04/happy-birthday-star-anise.html.

And still on the 16^th, O’Brien’s Chop House in Lismore are hosting a wine dinner with Domaine de la Sarabande and Simon Tyrrell of the Wine Store. You can call O’Brien’s on 058 53810 for more or have a look at their website here.

On the following evening, the 17^th, Ballymaloe will host the Riesling Revolution. More details here http://www.corkbilly.com/search/label/Ballymaloe

Shorts

The charity Bóthar is to benefit from an exclusive fashion fundraiser with lunch at the Cornstore Cork on June 15^th. See Cornstore website for more details. .... http://fb.me/IMAAK40r

 Looking for a dessert? Elke of @biasasta can help you out here

 

From Easy Food Magazine we’ve got Oat Crusted Fish  

And, finally,something different via @foodspotting

Celery sorbet - http://www.foodspotting.com/reviews/1334815

Chicken Snitzel -http://www.foodspotting.com/reviews/1306245

Thai Tea Creme Brulee -  http://www.foodspotting.com/reviews/1303727

Corned Beef and Hash - http://www.foodspotting.com/reviews/1204253

Dazzling CIT Demo by Rory O’Connell. Simple. Superb.

Dazzling CIT Demo by Rory O’Connell

Simply superb. Superbly simple.







Renowned chef Rory O’Connell drew an overflow attendance to CIT last evening as he demonstrated in a two hour plus session just what can be done with the top class produce available in the English Market.

The event, entitled A Taste of The English Market at CIT, was a stunning success. It was in aid of Cork Penny Dinners, a well established charity, and there was a raffle also on the night with food prizes supplied by the college and the market.

The Market had put a strong team together for this venture, their first joint one with the Culinary Department at the well equipped college, and they came to see what Rory would teach the students. As it turned out, we were all students last night, in the presence of a master.

But a modest master. “I could talk for hours about cabbage. It is a really wonderful vegetable, any time of year.” And he had this tip on the cabbage: “I find it easier to chop before washing.”

The programme contained six feature dishes and about nine “really quick dishes”. For example, the big featured dishes included Salt Hake Puree with roast peppers, basil, rocket leaves and Grilled Bread and also Spiced Beef with Avocado, Roast Peppers and Horseradish Cream.

That Hake purée was brilliant – we all got mini tasters at the end of the evening – and the salting part is quite simple and takes about four hours. Another tip here was on olive oil. Get a good one. “The difference between a good and a bad olive oil is phenomenal.”

Spiced Beef is synonymous with the English Market but don’t discard the cooking juices as Rory said they can be the basis of a soup the next day. On horseradish he urged us to buy it whole and fresh.

He also showed an offal dish: Sauté of Spring Lamb’s Liver and Kidney with Crisped Bacon and Onion Comfiture. “Offal is fabulous; such good value and get your liver fresh, the fresher the better.”

The Ricotta Cake with Caramel Sauce was another feature (recipe below), this a cross between “a sponge and a cheese cake”. Gorgeous when served with his Poached Rhubarb and Smashed Strawberries. “Buy Irish rhubarb. There is no earthly reason to get it from anywhere else.” The buy Irish buy local theme was a strong one throughout the demonstration.

And we had the series of “Really Quick Dishes”, eye catching and delicious. They all looked spectacular and all caught the eye. Hard to pick a favourite but the Ruby Beetroot, Smoked Mackerel, Pickled Cucumbers and Crème Fraiche was a gem. The presentation was superb with the cucumber sliced in long thin slices from end to end and draped over the other ingredients.

And, of course, the big point here was that the beetroot is not cooked but eaten raw, having been peeled and grated, What a dish. Another winner, they all were really, was the Mozzarella, Basil and Tomato mix, best made in summer. Simple but oh so well presented and so tasty, especially now that the cheese is made in Macroom and available in the market.

And Rory also likes his spuds, especially if they come from Ballycotton and even more so if they are grown in the area there known as Churchtown South. Apparently that has the best terroir for the Irish Potato “one of the world’s best ingredients”. One of Rory’s dishes was appropriately enough Rustic Oven Roast Potato Chips.

Must say that Rory had a terrific facility to work with at CIT, with his spotless “kitchen” facing a small amphitheatre that meant everyone had a terrific view and, if you wanted to see something in the pan in close-up, there were two HD screens high on the wall.

So well done to everyone involved, to the CIT Department of Tourism and Hospitality Studies and the students (who must have the best cafe) and of course to the English Market traders** who supplied the raw materials and the prizes for the raffle. A very enjoyable evening indeed.


** ABC Breads, Bresnan Butchers, The Chocolate Shop, Farmgate Cafe, Iago, Murphy Butchers, O’Connell’s Fish, On the Pig’s Back, The Olive Stall and O’Mahony Butchers.

California in a bottle

California in a bottle

The Sunshine State came to Jacobs on the Mall on Monday. No sunshine but an array of classy wines, everything from white and red Zinfandel to a Ménage a Trois (a blend of Zin, Merlot and Cabernet Sauvignon).

Fionn Little (l) and Paul Kiernan at Bubble Bros.

 Cork’s own Bubble Brothers, represented by Paul Kiernan and Fionn Little, didn’t have a big line-up but did have a very strong one, including some terrific Cabernet Sauvignon.

Having enjoyed their Cycles Gladiator Pinot Noir 2009, I moved into food wine territory with the same producer’s 2008 Cab Sauv, smooth and spicy, retailing at about €15.00.

Then up another notch to the smooth and velvety Hahn Estates 2007 Cab Sauv (€22.00) before finishing off here with the excellent Smith and Hook 2006, a fantastic wine priced accordingly at €38.00.

Met Paul O’Flynn and Mark Redmond at the Fevre stand and they introduced me to a set of excellent Chardonnays, including the Parducci, Mendocino County 2006 and the top Cakebread Cellars 2010, from the renowned Napa Valley, retailing at about €30.00.

Stephen Morrissey (Barry and Fitzwilliam)
and Laura McGlynn (Findlater)

Also called to the popular Classic Drinks stand. Their entry level Round Hill Oak Free Chardonnay and Spirit Hawk Pinot Grigio were impressive as was the Rutherford Ranch Chardonnay 2009. The highlight for me was the classy Scott Family Pinot Noir 2008, rich and fruity with  smooth tannins and long finish.

Stephen Morrissey of Barry and Fitzwilliam was, as always, friendly, helpful and courteous. He had a couple of beauties on the stand. For me the best of the whites was the Robert Mondavi Twin Oaks Chardonnay 2009 while the Mondavi Pinot Noir 2008 was one of the very best overall. It weighs in at a powerful 15.5% and sells for something just over twenty euro. One to watch out for.

Nice also to meet up with Laura McGlynn of Findlater.  Must say that the Marimar Estate Chardonnay from the organic Don Miguel vineyard in the Russian River Valley was perhaps the best white in the room. It is named the Acero, the Spanish word for steel, and is their way of saying it is unoaked. It is bright, fresh and vibrant and so easy to drink but will set you back around €35.00.

Findlater’s reds weren’t half bad either and a favourite was the Ménage a Trois, which has seen French and American oak. The wine maker’s notes: “...exposes the fresh, red, ripe, jam like fruit that is the calling card f California wine. Forward, silky and soft, this delicious dalliance makes the perfect accompaniment for frilled meats or chicken.” Couldn’t put it better myself.

Fevre's Paul O'Flynn (l)
and Mark Redmond.

There were a couple of terrific wines on the Tindal stand where the quality of information was top notch as usual. Enjoyed a couple of high class whites here, starting with the terrific perfectly balanced Baileyana Grand Firepeak Cuvee Chardonnay, Edna Valley 2008.

Thought that was good but then followed the five star Chateau Montelena Napa Valley Chardonnay 2009, “one of the few California Chardonnays that behaves like a Grand Cru Chablis”. Intense and rich, but with matching acidity. Wow!

Last year, worked my way through many Zins but didn’t touch one this time. Think I’ll be drawing up a shortlist of Californian wines and the sub headings for 2012 will be Cabernet Sauvignon, Pinot Noir and Chardonnay.

Thanks to Justine Adam and her crew and all the exhibitors for a very enjoyable afternoon and if I missed out on any of your star favourites – I probably did - just let me know and I’ll keep an eye out for it.

Healthy Eating: Euro-toques Chefs visit schools

Government needs to re-think its approach to Healthy Eating and Tackling Obesity, say Chefs

Euro-toques Chefs Nationwide visit schools for annual ‘Mini-Chefs’ School Food Workshops this week

30^th April – 4^th May, Nationwide

This week many chefs around the country are taking time out from busy kitchens and businesses to share a little of their passion of food and cooking in Ireland’s classrooms, part of an annual initiative by Euro-toques Ireland – Irish branch of the Europe-wide ‘European Community of Chefs’ – to encourage healthier eating habits in children. The idea behind the workshops is simply to get children interested in food; how it grows or is produced, where it comes from, how to prepare and eat it, and to encourage them to think and ask questions about what they eat. The events are taking place nationwide – mainly in primary schools – from Monday 30^th of April to Friday 4^th of May as part of Euro-toques ‘Mini-Chefs’ School Food Workshops week. Each workshop is headed up by a Euro-toques industry chef.

It is well worthwhile taking a few minutes to read the full Euro-toques document and see the list of local events; please click here

Jeni wins Chef du Jour

Congrats to Jeni Pim who won the Fenn's Quay Chef du Jour 2012 in a cook off with Sarah O'Riordan over four courses last night.  Jeni is pictured above receiving her prize from Michael Creedon of Bradley's (the sponsors). 

Photos, clockwise from top left: Antipasti of Bruschetta with Bloody Mary Shot (by J), the two starters, on a judge's plate, (Baby Beetroot and Shallot Tatin (J), Crispy Duck Egg with Asparagus soldiers (S), Tiramisu Cake (J), Lamb Neck Fillet (S), Beef and Beetroot Slider (S) and Churros with mocha ganache and chocolate mousse (S).

So well done to  the earlier contestants, Paul Callaghan and Paul Axford, to Kate Lawlor  and her team at Fenns Quay and thanks also to my fellow judges Margaret Smith and Evin O'Keeffe.

Chef Rory O'Connell Cookery Demo at CIT

Chef Rory O'Connell Cookery Demo at CIT

On Tuesday next, May 1st, at 7.00pm, renowned Chef Rory O'Connell, will lead a cookery demonstration of English Market produce at the Department of Tourism and Hospitality, Cork Institute of Technology. The Market traders are hoping that the initative will "marry practice with the theory" and the organisers are also hoping that funds will be raised for Cork Penny Dinners. Tickets cost twenty euro and are available from ABC and Iago in the market.

Good Food Ireland at the Hayfield

L to R: Joan Collins (Sage Cafe), Jenny Rose Clarke (The Sandwich Stall) & Kay Harte (Farmgate) 

Redmond O'Donoghue,  Santina Doherty and Peter Malone get to grips with an Arbutus loaf.

Caroline Curtin & Hazel Allen (Ballymaloe) and Alan Kingston (Glenilen )

Good Food Ireland On The Road

Last Wednesday, Chairman Redmond O’Donoghue welcomed the audience as The Good Food Ireland “roadshow” touched down in the Hayfield Manor in a middle of seven consecutive information sessions for its members countrywide. You may see the agenda here. 

Ciara Jackson heads up the Food and Beverage team at Grant Thornton and presented their recent report on the massive contribution that GFI and its approved providers are making to the Irish economy and how that role may be grown. Each visitor had a copy of the report and you can read more details of the report here. 

Amazingly, the report team found that almost 70% of GFI producers were unaware of Research and Development tax credits which “give an overall potential tax benefit of 37.5%” of the expense incurred. Worth checking out!

Margaret Jeffares, Founder & Managing Director of Good Food Ireland, then took the mike and gave a special welcome to two friends of Ireland from the US who were in the audience: Rachel Gaffney and Ginger Aarons.

“Five years on and we have a great group of businesses behind the GFI brand. But this is only the beginning,” summed up her optimistic speech, reinforcing what the chairman had earlier outlined about Food Tourism.

Rachel Gaffney (left), Margaret Jeffares and yours truly at the Hayfield

It may be the next big thing but Margaret is under no illusions and left no else under any doubt. “There is more to do.” And then she encouraged members to look out for one another which is one of the reasons they joined in the first place. “Refer customers onwards to one another ...our small staff will help, by distributing some 400,000 food tourist maps this year, half of them to Hertz Car Rental..all this helps grow your business but it is essential you play your part..we can’t do it all for you.”

The initial website has helped Good Food Ireland establish itself in the past five years but now it is time to change. And Santina Doherty revealed exciting plans for the second generation website which should be online by early Autumn.

I have seen Peter Malone of Nenagh’s Country Choice, who has been with GFI since the beginning, speak on a few occasions and just love the way he gets down to basics: buckets of blood at Jack McCarthy’s in Kanturk, spuds at the Hayfield.

He also spoke passionately about another basic: integrity. “The producer is our friend. Don’t screw him or her!” There must be an honest relationship between the restaurants/hotels and their producers and between them and their customers. Respect, honesty and fairness were his key words. The more we pull together, the further we will go.

A question and answer session then followed and before the conference broke up, members were busily making contact with one another, as if already taking the founder’s words to heart. Rachel Gaffney, who brings a planeload of Escoffiers here next April, was surrounded as she had indicated the gourmet tour would be in the Cork area and so quite a few of the local providers, mainly restaurateurs, took the opportunity to put their names down. Networking at work!

Star Anise - where the sun shines

Click on image to enlarge

Star Anise  

If you want an assured continental touch when eating out in Cork, then head for Star Anise in Bridge Street, celebrating ten years in the business this year.

Dropped in there during a showery Friday lunchtime and spent a couple of bright hours with Virginie and company. Started off with a Tomato soup, though not Tomato and Basil as you might expect but Tomato and Fennell. Enjoyed a really big bowl for just €5.50, big on value but big too in quality.

We differed on the main course, though we both choose from the specials. CL went for Lamb Kofta while I choose the pan-fried Sea Bass. Two excellent dishes, the meat for 12.50, the fish 15.00.

The meatballs were served with fried potato, a rocket salad, aubergine puree and a cool mix of yoghurt, cucumber and mint. A superbly cooked tasty combination.

And so was the Bass, which was accompanied by fried potato, peas (petit pois), pearl onions, lardons and a Salsa Verde. Lots of little flavours, some contrasting, yet all combining so well to give a very satisfactory balance indeed.

The dessert was also that little bit different: Caramelized banana and Pecan Cheesecake with butterscotch sauce (6.25). It was just as well we decided to share this as we were pretty full after the two courses! Finished off with a couple of Americanos at 2.20 each.

And, almost forget, we sipped a glass of wine each. I had the excellent 2010 Chenin Blanc by A. A. Badenhorst (South Africa) while CL, a fan of the Spanish grape, thoroughly enjoyed her 2009 Tempranillo by Candidato (Castilla).

Speaking of wine, part of the anniversary celebrations will consist of a wine dinner with legendary Lebanese wine-maker Sami Ghosn (Massaya) on May 16th. More details here.

Nash 19 back in business on Saturdays

It's true! It's true. Nash 19 are back in business on Saturdays.

And the city centre favourite has come up with very enticing menus indeed, menus that could keep the dedicated Saturday eater (and his or her child) going for months. Take the Breakfast menu (9 to 12). How about the Big Corker and the Little Corker? The Lordan sausage, new to Nash customers, features here as does old favourite Jack McCarthy's Black Pudding.

But there is so much more, so many tantalising choices: Creamy Porridge, Blooming Benedict, and Magic Mushrooms.

Too late for breakfast? Not to worry. The Brunch Menu (12 to 4) is fabulous. And so flexible, as you can add your favourite bites and pieces. With the Caesar Salad for example. That Ploughman’s Platter would keep a shopper going for the rest of the day or revive an early morning shopper on his or her last legs! Crab, Tuna, Goat's Cheese and loads of their tasty signature sandwiches.

Could be hard to get out of here on a Saturday!

Breakfast Menu

Brunch Menu

Drinks Menu