So much to see and do, to eat and drink in the Kingdom of Kerry

The Kingdom of Kerry and its spectacular scenery will keep you occupied and entertained on your holiday break.

Carrantwohill is Ireland's highest mountain.

Well fed also! You're on a winner with local beers, whiskeys and friendly people

Our 2024 trip was based at Killeen House Hotel. Now under the ownership of seasoned hotelier Patrick Eviston, it offers a blend of warm Irish hospitality and exquisite French cuisine at Rozzers Restaurant led by Chef Cyrille Durand. Located just outside Killarney, the hotel features stunning views of the Kerry mountains and serves as a great base for exploring the region. 

Rozzers Restaurant delivers an exceptional dining experience with a menu that includes delights such as Seared Castletownbere Scallops and Fricassée of Monkfish Poppadoms, showcasing fresh Irish ingredients with French flair. The tempting dessert selection and extensive wine list further enhance the meal.

Hake breakfast at Killeen

 

Additionally, guests can enjoy friendly service and a delicious breakfast that includes options like Spiced Pear and Mini Irish breakfasts. With the combined expertise of the team, Killeen House and Rozzers are is becoming a standout destination for those seeking culinary excellence and memorable experiences in Killarney.

Over three days, we explored the food and drink scene around Killarney and Kenmare. Starting from Cork, we enjoyed lunch at the Nua Vista restaurant (in the Ring of Kerry Golf Club), where the standout dish was the Thornhill Confit Duck leg with Sweetcorn and Oyster mushrooms. We also visited the Avoca shop to stock up on local items, including West of Dingle Sea Salt. 

Smoked Haddock Beignets with Crab Mayonnaise and Pickled Cucumber at Nua Vista 

Beautiful ware by Ross Kenmare

After a stop at spectacular Torc Waterfall, we headed to Killarney Brewing and Distilling, a neighbour of Killeens House, where we bought some interesting beers. Dinner back at Rozzers included lovely Spiced Pears and Hake. 

Killarney Brewing and Distilling at Fossa, includes restaurant and tours

On the second day, we had lunch at the Stables Brasserie (at Sheen Falls), where we enjoyed another excellent serving of Thornhill Confit Duck Leg. A visit to the Killarney Urban Farm followed, showcasing local produce. We also travelled to the Muckross House area, admiring the tulip gardens before enjoying a hearty lunch at An Síbín on the Beara Peninsula.

The Stables (at Sheen Falls Hotel)

Coming or going to Killarney from Cork, check out the Ballyvourney Mills Inn. This popular dining spot has regained its lively atmosphere after COVID. The extensive menu includes various starters and mains, with a standout dish being the Cajun Spiced Chicken Fillet Burger. The highlight of our meal was the warm homemade Apple Pie, described as one of the best encountered in years. The recommendation is to plan a longer visit to fully enjoy the food and friendly service.

Coming or going, take a relaxing break at Ballyvourney Mills Inn.

Kells Bay Gardens

Kells Bay Gardens is a premier horticultural destination in Europe, known for its collection of tree ferns and exotic plants thriving in a unique microclimate from the Gulf Stream. The gardens, owned by Chelsea Flower Show Gold Medal winner Billy Alexander, feature various rare sub-tropical plants and even new dinosaur sculptures.

Dining options include the Sala Thai, which offers a range of meals. We enjoyed a selection platter of flavourful starters in the conservatory café and indulged in delightful desserts like lychees in syrup and homemade banana fritters.

The Sky Walk at Kells Bay Gardens

The gardens are divided into sections such as The Palm and Succulent Garden and The Waterfall Walk, with the Skywalk being a highlight at 120 feet long and 36 feet high rope bridge, providing a thrilling experience. You can even stay overnight here to explore more in the morning.

Walking towards Bray Head on Valentia Island

Bray Head Tower Walk on Valentia Island is an accessible hike offering stunning views of the Skellig Islands, Portmagee, and the ocean. The walk begins at a designated car park accessible via a short drive from Portmagee.

The crab stuffed Sole Paupiettes (with Sauce Vin Blanc) at The Mad Monk

The Mad Monk by Quinlans

The Mad Monk is a relatively new seafood restaurant by Quinlan’s Seafood located on Plunkett Street in Killarney. One standout dish is the Portmagee Crab Bake, served with a Tomato and Avocado Salsa salad and sourdough bread. The restaurant spans two floors with a capacity for about 80 diners, and is operated by the second generation of the Quinlan family, who have a long history in the seafood business. 

The menu also features a variety of seafood, including Portmagee Oysters, Dingle Bay Wild Squid, and a selection of white fish options. Key dishes include the Pan Roasted Fillet of Hake and the Pan Fried Fillet of Salmon, both highly praised for their quality and presentation. 

Tulips at Muckross House

The restaurant also offers a good selection of wines and local ales on tap. While meat dishes are available, Quinlan’s is particularly recommended for seafood lovers. Overall, the restaurant is very highly recommended.

Yuzu Cake for dessert at the Tan Yard in Killarney's Plaza Hotel

The Tan Yard restaurant in the Plaza Hotel, in Killarney town centre, is another lively dining spot. Look out for their three-course meal that showcases the local produce.  That meal options may include a Gubbeen Chorizo Croquette starter, Lamb Rack as a main, and dessert options like Yuzu Cake or Irish Farmhouse Cheese, with local beers from Killarney Brewing available. Great choices, terrific atmosphere and friendly service. You may well want to overnight in this hotel, owned by O'Donoghue Ring Group.

* Based mostly on a 3-day trip in 2024

View from Killeens House

Gardens at Muckross House

Torc Waterfall

Here's the lineup for pop-up dinners Ballymaloe Festival of Food at this year’s weekend of delicious discovery.

Here's the lineup for pop-up dinners Ballymaloe Festival of Food 

at this year’s weekend of delicious discovery. 

Dates: 16th-18th May

Following its brilliant inaugural year, the Ballymaloe Festival of Food is back from Friday 16th May to Sunday 18th May 2025, promising another unforgettable weekend of delicious discoveries. The festival has just announced its popular programme of pop-ups, with Friday and Saturday night dinners, Sunday lunches and a very special afternoon tea, available to book now.

Friday night at Ballymaloe Festival of Food features two different dinners, with the first coming from beloved TV chef, podcast host and author, Mark Moriarty, cooking in the Woodshed Kitchen, alongside founder of Portnoo Market Garden and a passionate advocate for chemical-free growing and sustainable food systems, Barrie Quinn (€95). In Ballymaloe House, Fadi Kattan, the renowned Franco-Palestinian chef and hotelier with restaurants in London, Toronto and Bethlehem, cooks for guests along with sommelier and beverage designer, inspired by Palestinian flavours, Anna Patrowicz (€130).

On Saturday morning there is a Garden Marquee Brunch at 10.30am hosted by Ballymaloe Foods (€30.00) and in the evening, the Woodshed Kitchen hosts James Ferguson and Alethea Palmer from their gorgeous, award-winning 17th century pub and restaurant, the Kinneuchar Inn in Fife, Scotland (€95).

There are duelling Sunday lunches on the final day of the festival, with local treasures and firm favourites Paul Flynn of The Tannery and Ivan Whelan of Ballymaloe cooking in the Woodshed Kitchen (€75), and Jeremy Lee, chef-proprietor since 2012 of Soho’s iconic Quo Vadis, and one of the great exponents of classic British cooking, cooking lunch in Ballymaloe House (€80).

Finally, on Sunday afternoon, there will be a special Sunday Afternoon Tea in the Walled Garden Marquee, created by husband and wife team, Henrietta Lovell, founder, CEO and tea lady of the Rare Tea Company, and Richard Hart, the celebrated baker, founder of Hart Bageri, originally in Copenhagen and now also in CDMX, Mexico (€75).

Tickets for the pop-ups are on sale now and the full programme will be available in March 2025, ensuring plenty to look forward to in the lead-up to the festival.

Set against the backdrop of iconic Ballymaloe House and its unique complex of The Grainstore, The Big Shed, and the magical grounds and gardens, this year’s Ballymaloe Festival of Food will once again be packed with cooking demonstrations, pop-up dinners, guided walks, talks, tastings and conversations, showcasing the very best in modern Irish and international food.

Ballymaloe Festival of Food is proudly supported by Kerrygold, Local Enterprise Office, Cork County Council, Fáilte Ireland, Bord Bia, Pure Cork, Ballymaloe Foods and Cully and Sully. 

Pop-up festival dining experiences:

• Wood Shed dinners on Friday and Saturday: €95.00

• Ballymaloe House dinner with Fadi Kattan: €130

• Garden Marquee Brunch: €30.00

• Wood Shed Sunday lunch: €75.00

• Ballymaloe House lunch with Jeremy Lee: €80.00

• Afternoon Tea: €75.00

Weekend ticket prices:

• Weekend tickets (all three days): €65 per person

• Individual day tickets: €25 per person

• Evening-only tickets (on Saturday): €12

For more information and to purchase tickets, visit www.ballymaloegrainstore.com.

For full festival lineup see https://www.ballymaloegrainstore.com/ballymaloe-festival-of-food

For further festival information, interview opportunities with any of the festival talent and imagery please contact: 

Say Hola to Caminante Tempranillo, a serious crowd-pleasing Tempranillo.

Caminante Tempranillo, Vina Albizu (Rioja Alavesa), 13.5% ABV

€21.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

A serious crowd-pleasing style

This is a seriously palate-pleasing Tempranillo that is brimming with fresh ripe red cherry flavours and hints of blackberries, and also a slight touch of pepper. The aromas, too, feature those red and black fruits. And there’s a refreshing acidity to this unoaked wine that also boasts a lengthy finish. Quite “a real find”, as importers Le Caveau put it, and this easy-drinker is also very well priced indeed. Highly Recommended.

Le Caveau tell us it is produced by Viña Albergada, a respected Rioja producer. The fruit for the wine comes from vineyards planted within the Rioja Alavesa appellation. Yet the bottle doesn't carry the Rioja stamp. In fact, all you’ll see is that it is a Product of Spain. All this because, even though it is from Rioja, it is made a little outside the rules of the appellation. Once you take a sip though, you’ll know it’s a good one!

Pairing tips.  

Delicious on its own, served slightly cool, and with barbecued meats and tapas.

Liberty Wines. Cork Portfolio Tasting 2025.

Liberty Wines. Cork Portfolio Tasting 2025

Trade Only. Use QR below to register.

 

Brewer Cormac returns to Dungarvan. On the craft trail with Kinnegar and Dungarvan Brewing.

On the craft trail with 9 White Deer, Kinnegar and Dungarvan Brewing.

Brewer Cormac returns to Dungarvan

Good news from Dungarvan Brewing where Cormac (left) has returned to the brewery as Head Brewer and Customer Relationship Manager.

Cormac: “I'm thrilled to be back to join such a passionate and dynamic team. The commitment to quality and community is something that really resonates with me, and I’m eager to help bring our craft beer to even more people. I look forward to brewing new & innovative beers with the team, whilst also respecting the core range of beers people have grown to love over the years. Working closely with our customers to ensure the best possible experiences – Now, that’s something that excites me!”

Kinnegar Devil’s Backbone, Amber Ale, 4.9% ABV, 440 ml can, Bradleys

refreshing hoppy backbone

Amber / Red is the style on the website, amber on the can. Kinnegar themselves: ”A refreshing contemporary take on a traditional Irish red. Versatile with food and equally enjoyable on its own.” And the important bit to confirm its that it is indeed very enjoyable.

My first “meeting” with the Devil’s Backbone was back in 2013 at a The Cove Restaurant in Port na Blagh (near Dunfannahy, County Donegal). It certainly impressed that night as indeed did the other Kinnegar beers that were on sale there, confirming its versitality with food, all going on to become core beers.

It is still an impressive beer. First sip introduces you to its refreshing hoppy backbone and you realise this is a serious drink, pretty robust too, a full-bodied and full-flavoured drink you can’t ignore. A very satisfying bitterness as well (hops are a mix of European and American) and then there’s a lip-smacking dry finish to boot.

Dungarvan Comeragh Challenger Session PA, 3.8% ABV, 500 ml bottle

Floral, light… easy-drinking.

Light and easy drinking, yes, but this Comeragh Challenger has strong flavours as well, the balance provided by the moderate bittering. Challenger hops, all on its own, has indeed given this lovely session beer quite a bit of character. 

This delicate and understated English-style Pale Ale, brewed exclusively with Challenger hops, is ideal for barbeques. At just 3.8%, it’s a sessionable beer, perfect for a session or any occasion where you want a lighter, easy-drinking option.  It is also certified gluten-free and deeply refreshing. Highly Recommended. It is best served at a lower temperature, from 8-12°C.

The accomplished blending skills of Chivas Regal in evidence in their Extra 13 Sherry Cask Selection

Chivas Regal Extra 13 Sherry Cask Selection

(40% ABV. Note that this Sherry Cask is just one of a portfolio of differently finished Chivas 13s.) 

Highlights the accomplished blending skills of Chivas Regal.

Chivas Regal Extra 13 Sherry Cask Selection is a blended premium Scotch whisky that is known for its rich and complex flavour profile. Colour, aroma, and flavour have been enhanced by its time in Oloroso sherry casks, a time that has also enhanced its depth and sweetness.

In the mouth, you sense notes of dried fruits, nuts, and spices, the influence of sherry casks giving toffee, butterscotch, and dark chocolate. The finish, with depth and sweetness, is smooth and lingering, with that warm sweetness inviting additional sips. There are also notes of the traditional peat but nothing extreme. This is a very balanced blended whiskey, very drinkable indeed.

Chivas Regal pairs well with various mixers, but it can also be enjoyed neat. For a classic option, consider adding a splash of water or serving it on the rocks to fully appreciate its flavours. Alternatively, you can experiment with ginger ale or soda water. Another delightful way to enjoy Chivas Regal is in a classic cocktail. I recently enjoyed it in a Godfather cocktail with Joe’s Amaretto (from Elbow Lane) and that certainly benefitted from its rich flavours.

Back in the 19th century, "John and James Chivas were already pushing the boundaries of what was expected. In their Aberdeen Emporium, they imported different spirits and spices from across the globe, fascinated by a world of flavour". 

Not too sure the brothers would have been happy with Frankie Ford, who wrote and performed (can't say he sang it) the 12 Drinks of Christmas, during which the Louisiana singer "imbibes" many drinks, including multiple Chevas Regals! Check it out here for a laugh or two!