Meeran Manzoor of Rare Restaurant in Kinsale Wins Ireland’s Chef of The Year

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Meeran Manzoor of Rare Restaurant in Kinsale

 Wins Ireland’s Chef of The Year

***

A Blue Haven Double with gold also

in Best Family Run Hotel Group

Meeran Manzoor, Executive Head Chef of The Blue Haven Collection and Rare Restaurant, took home gold in Ireland’s Chef of The Year category at the Virgin Media Business Gold Medal Awards. Winners were announced on Tuesday 30th January at a black tie event held in the Galmont Hotel & Spa in Galway.

Meeran said “It is always a great feeling to get recognised, and it gives both me and the team a boost of motivation going into the new year. This award also honours my amazing team in Rare, I see it as a collective award for all of us, acknowledging all the hard work that goes into producing the food and experience we are so proud of in Rare.”

The menu in Rare is influenced by Meeran’s Tamil Nadu heritage; diners can choose from a five-course tasting menu or a seven-course tasting menu which are both available with wine pairings. 

Judged by industry experts, the Virgin Media Gold Medal Awards recognise and reward excellence in hospitality and catering operations across Ireland. The judging panel reviews a set of criteria including a blind site inspection to decide the winners of each category. 

The Blue Haven Collection also won Best Family Run Hotel Group in Ireland at the Virgin Media Gold Medal Awards. The collection includes The Blue Haven Hotel, The Old Bank Townhouse and The Schull Harbour Hotel, Hamlets Bar & Kitchen, Kielys of Cork and Black Barrel Midleton. 

Rare at The Blue Haven is located in The Blue Haven Hotel on Pearse Street, Kinsale, Co Cork. For more information see www.rare1784.ie

This organic and vegan-friendly Sangiovese is ideal for the table. And a refreshing red from Ventoux.

ERA Sangiovese Marche (IGT) 2020, 13% ABV

RRP: €14.60 Stockists include: Quay Co-Op Cork/ Olive Branch, Clonakilty/ Little Green Grocer, Kilkenny/ Mortons of Galway/ Sonas, Newcastlewest.

(Below: Refreshing red from Ventoux).

This organic and vegan-friendly wine is ideal for the table.

You’ll more than likely associate the grape Sangiovese with Italy’s Tuscany where they use it to produce the well-known, well-loved Chianti wine. Immediately to Tuscany’s east is another Italian region called Marche, pronounced Mar-Kay, which has the shores of the Adriatic Sea as its eastern border, and that the region is where this Sangiovese originates.

The aromas of our ERA wine are intense, ripe dark red fruit, floral and herbal notes too, and liquorice also. Flavours are just as bright and intense, full of those red and darker fruits, plus more than just a hint of spice. Tannins are more or less silky and there’s enough acidity to ensure harmony through to the lingering finish. 

An organic and vegan-friendly wine, it is ideal for the table. Try it with Broiled Marinated Pork Chop, Savoy cabbage, Fondant Potato and Mustard Sauce. Winery tips are stewed meat and aged cheeses while other suggestions include Fried chicken livers, Pappardelle pasta with a rabbit and porcini mushroom ragù,  spaghetti bolognese, lamb shank and steak Milanese, and Slow-roasted pork with white bean mash. 

Highly Recommended. Very well priced too, by the way. 

++++++++++++

Charm and character in this Ventoux red by M. Jacques

Jacques Frelin Contreforts Du Delta Ventoux (AP) 2021, 14% ABV, Mary Pawle Wines

This organic red wine, another from Mary Pawle, is a blend of Grenache and Syrah, and comes rom the edges of the southern Rhône. 

The vineyard (soil consists of “Gravel and pebbles”) is under the gaze of Mount Ventoux, the mountain famous for its Mistral Wind and its long-lasting association with the Tour de France. I did climb it once myself - by car! The pebbles referred to above by the way are rather large flat stones.

The colour is a light garnet, a little lighter than you might expect by comparison to your regular Côtes du Rhone. The aromas have raspberry and strawberry notes, a bit on the jammy side, with a hint of spice.

It is immediately refreshing in the mouth, soft, supple and fruity, a really juicy blend and indeed one that may be served cool (not chilled though!). Very enjoyable and an easy-drinking style.

As the label promises, this expressive organic wine exudes charm and character. Well rounded and aromatic. Try with grilled lamb with thyme, or goats cheese with fresh figs. Serve at 18 degrees.

Highly Recommended.

FOOD NEWS & EVENTS AT THE LIMERICK STRAND. Award-winning dining destination

 FOOD NEWS & EVENTS AT THE LIMERICK STRAND

Award-winning dining destination

Executive Head Chef, Paddy Anslow and his team are looking forward to showcasing their new offerings for 2024. Paddy and his culinary team are unconditionally supportive of all things local and always on the lookout for new suppliers and giving a helping hand to small artisan producers.  Passion for their location is evident on all menus and for over 10 years, have been at the forefront of the ‘farm to fork’ and traceability food evolution. Using, fresh, high quality and seasonal food, partnering with local farms and dairies wherever possible ensure that guests enjoy a taste of the nearby Wild Atlantic Way in the heart of the Golden Vale. 

This year they have launched a brand new offering called the ‘Friday Night Supper Club’ running in the award-winning AA rosette River Bar & Restaurant on Friday evenings with dining from 7.00 pm to 9.30 pm.    The cool tones, riverside location, exciting design details and new menus make the River Bar & Restaurant a must-visit when in Limerick. This experience includes the best of food with live music from 8pm-10pm and is the perfect way to officially kick-start the weekend.   Friday Night Supper Club offers 2 or 3 course dining options with an array of delicious homemade locally sourced dishes along with mouth-watering desserts.   The 2-course option costs €37 and 3-course €42 with full menu offer HERE.

Wine and dine your beloved with an amazing Valentine’s Dinner in the AA rosette River Room Bar & Restaurant complete with amuse-bouche and glass of bubbles to set the romantic scene on arrival followed by a candlelit 5 course dinner. This special dining experience is available to book on Wednesday, Feb 14^th, Thursday, Feb 15^th & Friday, Feb 16^th from 6.00pm – 9.00 pm. The 5-course dinner including an amuse-bouche and glass of bubbles costs €49.50 per person.   Pre-booking is advised.  For menu see HERE.

Treat your mother like the queen she is with a Mother’s Day Sunday Buffet Lunch, Sunday March 10^th at the multi award-winning Limerick Strand Hotel where you are guaranteed a stress-free and relaxing day.   The exclusive Mother’s Day Sunday Buffet Lunch is a gorgeous affair, where you’ll receive a warm welcome from the friendly and dedicated staff and enjoy a delicious feast in the gorgeous surrounds of the River Restaurant & Bar with stunning river-side views. The buffet lunch is available to book from 1.00pm – 5.00pm and includes a welcoming glass of bubbles on arrival and 4 course options to choose from.  Your mum will also be presented with a special gift and the talented Treble & Bass will entertain the room from 1.30pm-3.30pm.  The Mother’s Day Buffet Lunch experience costs €37.50 per adult

€17.50 per child with kids under 5 dining for free with child friendly menu on offer.

Alternatively, you can treat your mum ANYTIME to a relaxing Afternoon Tea in the heart of Limerick city. The Limerick Strand Hotel is the perfect spot to enjoy your afternoon tea while overlooking the River Shannon. Indulge in a three-tiered platter of exquisite finger sandwiches, served alongside freshly baked warm scones, clotted cream & jam, and a selection of afternoon tea pastries & treats. Available daily from 2pm – 4pm from €31.50 per person.

Only minutes from the St. Patrick’s Festival Parade The Limerick Strand is the perfect location to celebrate our patron saint in style.   Park your car in the hotel’s underground carpark and head out to enjoy the festivities.  Return for a delicious Buffet Lunch served in the River Restaurant from 1.00 pm – 5.00 pm, where dishes showcase the team’s culinary skills and passion for supporting local and kids under 5 years of age can dine for free! On Monday, 18th March 2024, the 51st edition of the International Band Championship will fill the streets of Limerick with the spectacular sight and sound of talented marching band musicians from across Ireland, Europe and America. Watch the bands compete to be crowned International Band Champions as they march through the city!  The buffet lunch will also be on offer at the Limerick Strand from 1.00 pm to 5.00 pm. Buffet costs from €32.95 per adult and €17.50 per child with kids under 5 years dining for free.  

The award-winning 4*  Limerick Strand Hotel offers a beautiful setting for 2024 Easter dining. Easter Sunday Lunch is rather special at The River Restaurant & Bar and a very popular choice for families looking for a memorable and entertaining afternoon with exceptional food and service.  On Sunday 31st March, they are offering a delicious 4-course Lunch Buffet where you will be warmly greeted with a glass of bubbly and a visit from the Easter Bunny, who will be

busy hopping about delivering a chocolate egg to all the children. Reservations are available from 1 p.m. – 5 p.m. each Sunday (Pre-booking essential) and includes a glass of Prosecco on arrival for adults and an Eater egg for kids and costs €37.50 per adult and €18.50 per child with kids under 5 years of age dining for free!

Dine at the award-winning AA rosette River Bar & Restaurant every Sunday from 1.00 pm to 5.00 pm for their popular Sunday Lunch, ideal for a family celebration or group get togethers. With The Great Limerick Run taking place on May 4^th it is set to be a popular spot for those looking to re-charge post racing on Sunday May 5^th where patrons can enjoy the popular 4 Course Sunday Lunch Menu which includes a welcome glass of bubbles or orange juice for the non-drinkers, a selection of starters from the buffet, an array of Sunday favourite mains courses hand carved by Chef and a plated trio of tempting homemade desserts. The roast rib of Irish Beef was awarded overall Winner in Knorr’s “Ireland’s Great Roast 2019”, and is a firm favourite with guests. Executive Head Chef, Paddy Anslow slow cooks the Rib of Irish Beef for over 26 hours, and is marinated in 3 types of Mustard. There’s also a child-Friendly Buffet Menu, and kiddies under 5 eat for free and Complimentary on-site underground Car Parking is available during the duration of your meal to make your Sunday stress free! Prices from €32.95 per adult €17.50 per child.

We recommend making reservations in advance to avoid disappointment. To make a reservation call 061 421800 or book online via  www.strandlimerick.ie.

press release

THE GOOD FOOD IRELAND® AWARDS 2024

 ANNOUNCING THE GOOD FOOD IRELAND® AWARDS 2024

L to R, Heather Humphreys T.D., Minister for Rural & Community Development, Margaret Jeffares, Good Food Ireland®, Paul Heery, General Manager, The K Club and Ivan Kiersey, Freezin' Friesian at the official launch of the Good Food Ireland Awards® 2024

 

The Good Food Ireland® Awards 2024 were officially launched by Heather Humphreys, T.D. Minister for Rural and Community Development and will take place on Monday, November 11^th at The K Club, Co Kildare.

 

 

These highly-regarded cross-sector awards, celebrate businesses at every layer of our island’s food and drink industry – from primary producers, to manufacturers, to chefs, shops and restaurants – who embody all that makes Ireland’s food offering so standout.

 

Minister Heather Humphreys T.D. says: “As Minister for Rural and Community Development, I am delighted to have been in a position to invest in a number of rural and regeneration projects that will do so much in terms of supporting Ireland’s food industry.

 

“Through the Rural Regeneration and Development Fund, we are transforming an old historic site in Athy, County Kildare, into a State-of-the-Art food, drink and innovation hub. Similarly in County Roscommon, we have invested hugely in the Castlerea Food Hub to enable it to become a major driver of food innovation, enterprise and job creation in the region. And just last week saw the official opening of the first centre of excellence for the Irish food industry in the country in Athenry, County Galway. These are just some of the projects that my Department is supporting through investment under our ambitious five year rural development strategy, ‘Our Rural Future’.”

 

Minister Humphreys went on to send her best wishes to the participants and adjudicators involved in the Good Food Ireland® Awards 2024. She added: “I’m delighted to support the Good Food Ireland® Awards 2024 – a wonderful initiative that will showcase all that is good about Ireland’s food industry. Irish food producers are world leaders in their field and do us all proud on the global stage.

 

“I have no doubt that the adjudicators face an extremely difficult task as they choose the respective winners in each award category. I wish all the participants and organisers the very best of luck and I have no doubt these awards will be a huge success.”

 

The core emphasis of the Good Food Ireland® Awards is the use of local, fresh, seasonal, Irish ingredients, highlighting tourism-hospitality and retail businesses that prioritise local produce and encouraging others. This in turn supports Irish farmers, food producers and fishermen, sustainably strengthening local economies and communities.

 

This year’s award categories include: Producer of the Year; Drink Producer of the Year, Sustainability Award; Food Truck of the Year; Shop of the Year; Pub of the Year; Culinary Haven of the Year; Hotel of the Year; Café of the Year; Outstanding Contribution to Food Production; and Excellence in Food Tourism Award.

 

Margaret Jeffares, Founder and Managing Director of Good Food Ireland® adds: “Good Food Ireland® is a unique all-island destination brand, showcasing premium culinary and agri-food offerings for almost 20 years, creating competitive advantage and attracting visitors seeking authentic, Irish food and drink experiences. I am honoured that Minister Humphreys recognises the important role of Good Food Ireland® and its benefit to rural and community development.

 

“We’re on the ground, we work alongside Ireland’s agri-food and tourism industry across the four corners of our island. We hear first-hand what is needed from these proud farmers, fishermen, food and drink producers and tourism hospitality providers. We use this knowledge to foster a sense of community, encouraging collaboration and knowledge-sharing and promoting innovation. By highlighting these premium cross-sector experiences, the Good Food Ireland® Awards help contribute to economic diversification, increased tourism revenue, preservation of our agricultural and culinary heritage and improved sustainability and quality of life in rural communities. They celebrate the 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, authentic Irish food and drink experiences”.

 

Dairy farmer and Ice Cream Producer Ivan Kiersey who co-owns Freezin’ Friesian with his two brothers on their County Waterford family farm says: “Being associated with the prestigious Good Food Ireland® Awards elevates our brand reputation and recognition amongst consumers, chefs, and food enthusiasts. This helps us attract new customers, increase sales, and establish Freezin’ Friesian as a leading primary food producer”.

 

Paul Heery, General Manager of The K Club and host of the upcoming awards adds: “We loved hosting last year’s return of the Good Food Ireland® Awards. It was an incredibly inspiring and uplifting day for all the team. Good Food Ireland’s emphasis on local sourcing and sustainability practices, aligns perfectly with ours and the growing demand for authentic Irish food and drink amongst discerning travellers. The Awards showcase The K Club’s commitment to these values by creating a unique dining experience that reflects the rich culinary heritage of Ireland.

 

“Celebrating with some of the bastions of our country’s burgeoning food scene also helps us to expand our reach within the local culinary community and associate The K Club with this reputation for quality and authenticity to attract discerning food lovers. We cannot wait for another crack of the whip this year, elevating last year’s business lunch to a glamourous evening event that’s going to feel like one big party including a delicious dinner fuelled by the very local producers we’ve gathered to celebrate”.

 

All businesses that have met strict criteria prior to being approved to the Good Food Ireland® collection are automatically eligible for the awards. For the first time this year there will also be an opportunity for all other businesses around the island of Ireland that believe they share the Good Food Ireland® philosophy to enter for free, a dedicated “Food Lovers Choice Award''. For more information and online entry as well as updates regarding the individual awards, tickets to the event, and general information about Good Food Ireland® visit goodfoodireland.ie

 

CHEF AISHLING MOORE SETS SAIL TO PROMOTE HER NEW BOOK: ‘WHOLE CATCH’

 CHEF AISHLING MOORE SETS SAIL TO PROMOTE HER NEW BOOK: ‘WHOLE CATCH’

Aishling Moore, head chef and owner of goldie, Cork’s famous, sustainable, seafood restaurant, will promote her new book ‘Whole Catch’ at two exciting new collabs in February 2024.

Venues include the uber-hip Dead Rabbit Irish pub in NYC where she and fellow Irish chef, Mark Moriarty, will help diners celebrate St Bridget’s Day in style with a series of sell-out lunches and dinners on Sunday 4 February.

Later in the month, on the 18th of February, Moore and her good friend Daniel Hannigan will cook for guests for one special evening at Hannigan’s Orwell Road Restaurant in Rathgar, Dublin 4. Tickets are €90 pp and can be purchased at www.breenbros.com

Expect lots of wonderful Irish seafood cooked with the utmost style and skill and a good dollop of Moore’s sense of the quirky and exotic. Dishes will be taken from her new book which is a feast of delicious, easy-to-cook seafood recipes, with the whole family in mind.

The title of the book 'Whole Catch' refers to the founding principal of Moore's goldie restaurant, where she takes the entire catch landed by the local fishermen who supply her. This dictates what is on her daily changing menu. Nothing is discarded so there is no waste and her suppliers also benefit. Moore's fin-to-gill style of cooking ensures that as much of the fish as possible is used - again reducing waste to an absolute minimum.

Moore won ‘Best Young Chef in Ireland in 2023’ and Goldie won Best Casual Dining Ireland in 2022. The restaurant has retained its Michelin Bib Gourmand since it opened in 2021.

‘Whole Catch’ is the second 2024 launch from the Blasta Books stable. It can be pre-ordered on https://blastabooks.com/products/blasta-books-10-whole-catch

press release

Taste of the Week. The Apple Farm’s Apple Crisps

Taste of the Week

The Apple Farm’s Apple Crisps

Have you had the opportunity to try the Apple Farm Apple Crisps? If not, do look out for them as they are our Taste of the Week.

Con Traas makes his delicious product with slow-dried Irish Elstar Apples.  He grows some sixty varieties of apple in Cahir and the October ripening Elstar is the one chosen for these gorgeous crisps.

They are little circles of delight. The first “feel” on your tongue may lack promise. But just give it a second or two. Then the dried apple softens and the magical apple juices start to flow across the palate.

Quite a delight and glad to mention it here as Taste of the Week.

Check out their website, including online shop, for more details.

Beer Of The Week: Rye River Nocturne Export Stout

Beer Of The Week

Rye River Nocturne Export Stout, 6.0% ABV, 500 ml bottle, Dunnes

In the dark of the night, a nocturne worthy of an encore.

Rye River's Nocturne Export Stout is a midnight-hued masterpiece that blends the rich intensity of espresso and dark chocolate, laced with wisps of smoke that engage the nose. The flavours are equally intense, with rich roast caramel gently blanketing the palate and lingering long after the final sip.  It is a smooth stout with a harmony of flavours that demands to be savoured, and it's sure to leave you craving more.

One nocturne worthy of an encore. Very Highly Recommended.

The Rye River brewery also does a Eventide Irish Stout at 4.5% ABV. I haven’t had an opportunity to try this one so far.

Much of the flavour comes from the speciality malts used: Carafa Special 2, Chocolate Malt, Munich 2 Malt, Pale Malt, Special W, and, yes, Smoke Malt.

Rye River uses just one hop, the American Columbus. This is not at all unusual. Quite a few breweries use it solo for a range of beers from IPA to Barley Wine. 

See Beer of the Week Weekly Index here.

Obama put this Spanish Wine on the map! Peza do Rei Ríbera Sacra (DO)

Adega Cachi Cachín Peza do Rei Ríbera Sacra (DO) 2021, 13.0%, €20.95

How Obama put this Spanish Wine on the map!

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

From a tiny vineyard in Spain’s Ribeira Sacra, its wines admired by the Castillian kings in medieval times and by a recent American president, comes this Very Highly Recommended red.

The colour is mid-ruby. Aromas of medium intensity (lighter red berried fruits). Fresh and fruity with good acidity, not unlike a young Cabernet Franc from Chinon or Bourgueil. Cherry and raspberry in the flavour mix. This is a balanced, soft easy-drinking wine with a long refreshing finish.

Barack Obama, no less, was the US president who gave this very wine a major boost a few years back when the Cachin Peza do Rei was chosen for the toast at a gala in Washington, D.C., to honour the contribution of the Hispanic community in US. The demand for Peza do Rei bottles skyrocketed.

Good Food and Superb Service at Naturally Nourished Lunch. And they open in North Point in March!

Good Food and Superb Service 

at Naturally Nourished Lunch.

And they open in North Point in March!*

The first thing we noticed when we walked in the front door of Naturally Nourished in Penrose Dock was the queue. They come for lunch early here. It was noon. But no worries. The line moves quickly. There are menu boards, one black (standing on the floor as you enter), and the others (over the counter) are white.  Quite a few of the customers know exactly what they want and order accordingly. You pay, get a numbered block (small) and find a table.

We had chosen a few dishes from the online offering but what we didn't realise until we visited last week was that some (the Goats Cheese Salad, the Buffalo Chicken Salad, and the Beef Fillet Stiryfry, for example) would not be available until 12.30. Regulars will of course know that! So we gave in our (rethought) order and paid the cheerful person at the til.

We were hardly seated when our food arrived. Thanks to a whole lot of preparation and an efficient system and staff, there is no delay worth talking about and so that line you see on arrival moves along quickly. It is a spacious restaurant, bright and airy, comfortable too and well worth a visit. They also have an outlet in City Gate at Mahon and a third is due to open in March*.

There is quite a choice here including soups, salad bowls, curries, specials and sandwiches. Grab a sandwich if you are in a rush or maybe a bag of crisps and a bottle of Kombucha from their mini-deli. Cutlery is already on the table, and if you want water, just get yourself a jug from a central stand.

One of us decided to go for the Roast Root Vegetable soup but needed help from the other - a second spoon was called for and arrived in no time at all. It was a generous serving (€5.00) and came with a slice of toothsome brown bread.

In addition to the salads already mentioned, you can pick from Asian Noodle, Budda Bowl and Protein Punch Salad. Sandwich choices include Reuben Spiced Baguette, Chicken Tikka Baguette, Ham, Slaw and Cheese, and a Chimichurri Ciabatta.

Curries, salads and sandwiches can all vary a little from day to day (email for details). My main dish was the Satay Bowl of warm roast chicken, roast broccoli, the peanut Satay sauce, and spinach, a top-quality dish and excellent value at €10.50.

Satay

CL also went Asian and enjoyed her Mild Indian Curry with onion, chickpeas and basmati rice served with warm marinated chicken (also €10.50). Soon two very contented customers headed out, well fed on a cold day!

There are also some very tempting dishes on the breakfast menu. For more info, be sure to check their website here. Reservations are taken for tables over 6 only;  for smaller tables, it is walk-in only and as the tables turn quickly you should have no problem getting a seat. To make a reservation please call Penrose Dock 0214551173 or City Gate, Mahon 0858564641.

Could do better? Dishes are not designated as vegetarian or vegan or gluten-free - I know some are self-evident. Also, there is no fish/seafood option.

You'll find Naturally Nourished here from March. Perry Street operated here for quite a while and, more recently, Lemon Pepper were the occupants

* Their third restaurant will be in the North Point Business Park, just off the Commons Road. They made the announcement on social media last Saturday: "It features the brightest airiest interior and we can joyfully say the biggest kitchen we've had to date 🥹🤩 🙌 so expect a lot more exciting new warm bowls, different special hot sandwich options daily and salads that are absolutely bussin'!! 😏 See you March 11th North Side!"