Rebel City Distillery Launches Maharani Pomelo Vodka and Opens Spirit School

Rebel City Distillery Launches Maharani Pomelo Vodka 

and Opens Spirit School 

Lord Mayor of Cork Cllr Dan Boyle (centre) with Rebel City Distillery founders Robert Barrett (left) and Bhagya Barrett

Rebel City Distillery was honoured to welcome the Lord Mayor of Cork, Councillor Dan Boyle, for the official launch of Maharani Pomelo Vodka and the grand opening of Rebel City Distillery’s Spirit School on April 28^th at 2025 . This milestone marks an exciting new chapter for the family-run distillery, celebrating innovation, heritage, and community.

The launch event, held at Rebel City Distillery’s home in Cork City, was a heartfelt celebration joined by friends, family, and local supporters. Guests experienced first-hand the bold flavours and artisanal spirit that define the distillery’s newest release.

Maharani Pomelo Vodka
Crafted with the same passion and creativity that brought global recognition to Maharani Gin, this new spirit is a tribute to both Ireland’s wild spirit and the vibrant culture of Kerala, India . 

Distilled by Master Distiller Robert Barrett using sun-dried pomelo peels from the Western Ghats — the region where co-founder Bhagya Barrett was raised — Maharani Pomelo Vodka is handcrafted in small batches and bottled at 39.6% ABV. Bright, zesty, and full of life, Maharani Pomelo Vodka is designed for sipping, mixing, and celebrating. It is now available for purchase at www.rebelcitydistillery.com, with a major retail launch planned soon.

Spirit School Now Open
Alongside the vodka launch, Rebel City Distillery proudly unveiled its new Spirit School, offering an immersive experience into the art of craft distilling. Housed within Cork City’s first distillery in over 50 years and nestled in a beautifully restored former Ford factory, the Spirit School is part of the distillery’s award-winning visitor centre. Guests can now book interactive sessions to learn, explore, and even create their own spirits — a truly unique experience for spirit lovers and curious minds alike.

“We are deeply grateful to everyone who joined us to celebrate this moment. Your love and support have made this possible, and we’re so excited to share our newest creation with the world.”  said co-founders  Bhagya Barrett and Robert Barrett.

press release

SPRING SINGS FROM THE NEW MENU AT ORSO

SPRING SINGS FROM NEW MENU AT ORSO

 now open 6 days a week from 11 am until late, including Monday

Cork City’s little gem of a restaurant, ORSO, renowned for its flavour-filled Levantine cuisine, has put seasonal produce from local producers and growers centre stage of its new spring menus.  At the same time, its newly renovated dining room is now full of light and uplifting colours, reflecting the fresh-forward, seasonal direction of the food.

Expect to see fruit and vegetables such as Jerusalem artichokes, cauliflower, fennel, pea shoots, blood oranges, pomegranate and beetroot highlighted in dishes such as ‘cauliflower with caramelized fennel cream and sauerkraut’. New season lamb appears in mains such as a hearty ‘Lamb Harira with black olive and chorizo’.  As well as a delicious Seafood Cioppino, there is a daily changing fish special.

Cocktail syrups, dressings and desserts are also homemade using fresh flowers, herbs and fruit from growers.

While it is well known as a lunch destination, ORSO has also made the night-time its own and is now open 6 days a week from 11 am until late, including Monday.  Dee Munnelly, owner-manager of ORSO, says “As we have evolved into a lunch and evening venue to cater for the changing needs of our diners, so too have our menus.  As well as vegetarian dishes we also have great options for meat and fish lovers.  Our wine list has expanded; we serve our estate exclusive Elbow Lane beers and cocktails have become a speciality.

"All produce at the restaurant is sourced from local producers, where possible from the larder of The English Market.  Spices are prepared in-house daily, and all of our bread is freshly baked to order. Some of our growers are hyper-local to us and we love working with what they provide us with each day."

Orso is part of the award-winning Market Lane Restaurant Group, which also includes Market Lane, Elbow Lane Smokehouse & Brewery, goldie and Blackrock Castle Café.

press release

Corte Majoli Valpolicella. A classic blend of Corvina Veronese, Corvinone, and Rondinella

Corte Majoli Valpolicella (DO) 2020, 12.5% ABV

€18.00 Bubble Brothers

A classic blend of Corvina Veronese, Corvinone, and Rondinella

Our Tezza Corte Majoli Valpolicella is a delightful choice for those seeking a fresh, fruit-forward red wine with a touch of Italian charm. The fresh, fruity organic red wine boasts a beautiful ruby robe. On the nose, you'll find promising aromas of cherry and red berries. The first sip delivers on the early promise, offering a burst of fresh, fruity flavours balanced by lively acidity. Note, too, the soft tannins. Very Highly Recommended.

This is a food-friendly wine and the producers suggest pairing it with primi piatti (think pasta starters), white meats, and cured meats. But the possibilities extend far beyond. Imagine enjoying it alongside charcuterie and salami, red-sauced pasta dishes, or even pizza. Roasted root vegetables and pork dishes would also be fantastic companions. Wine Folly recommends burgers and roast chicken for a more casual pairing. No matter your choice, this versatile wine is sure to complement your dishes. Serve at 14°C

Tezza's Valpolicella is a classic blend of the three key grapes of the region: Corvina Veronese (60%), Corvinone (20%), and Rondinella (20%). Corvina, with its dark berries and thick skin, forms the backbone of the blend, providing structure and those delightful red cherry notes. Corvinone, once thought to be a sub-variety of Corvina but recently identified as distinct through DNA analysis, adds its own touch (incl;uding enhancing the colour and acidity). Finally, Rondinella rounds out the blend, a common feature in Valpolicella wines.

The winemakers say: ”We are against the present trend of a dolce Valpolicella and Amarone, which many winemakers seem to think the market wants, and we prefer to produce wines to our own principles, .. to age well, and drier.” The Tezza winery is a family affair, established in 1965 by three brothers. Today, their sons – cousins Flavio, Vanio, and Federico – carry on the tradition.

On the craft trail with Whitefield and Mescan. A couple of excellent lagers. Supporting craft brewers every week!

 On the craft trail with Whitefield and Mescan.

A couple of excellent lagers.

Supporting craft brewers every week!

Whitefield Oldtown Czech Style Pilsner, 5.4% ABV, 

500 ml bottle Bradleys

Another high quality beer from leading Tipperary brewery

This Tipperary Czech-style lager is an attractive golden colour with a soft, creamy white head. The clear liquid is well-populated by a multitude of bubbles rising to the top. Low to medium hop elements are noted in the aromas. There is no shortage of flavour, including bready notes, as the beer refreshes the palate and beyond. Ready for another sip! Very Highly Recommended.

Water from their well is used in the Whitefield Brewery and in this beer.. Otherwise, the Pilsner is brewed using all Czech ingredients, including floor-malted Bohemian Barley and Saaz hops, known for their low bittering quality and serving as a traditional and key part of Pilsners, resulting in a smooth beer with a slightly spicy aftertaste.

Whitefield Brewery is well-known for consistently hitting the high-quality mark with its lagers, wheat beers, and ales. Founder Cuilan Loughnane explains: "Our brewhouse was commissioned initially by Pauliner, so it was designed as a wheat beer brewery. The fermentation tanks are low, wide and flat-bottomed to help maintain a consistent flavour profile while using a volatile yeast. It comes as no surprise that our best-selling beers in both draft and bottle are Weiss beers. This makes it challenging to brew drier, hoppy beers, so we focus on malty beer styles with plenty of sweetness. Our core beers are traditional, southern-style German Wheat and lager beers." 

German-style pilsners versus Czech-style pilsners.

German-style pilsners present a pale yellow colour and are frequently unfiltered, resulting in a hazy appearance. The bittering characteristics are more pronounced due to the use of German hops in their production. These pilsners also conclude with a crisp taste, accompanied by a lingering bitterness.

Conversely,  Czech-style pilsners are characterised by a pale gold hue and remarkable clarity. These beers typically exhibit a lower hop profile, relying predominantly on the indigenous Czech Saaz hop, which imparts a distinctive spiciness to the overall flavour profile. Additionally, they are often slightly more malt-forward, providing a crisp and refreshing finish.

Mescan Seven Virtues Lager, 4.8% ABV, 

330 ml bottle, Bradleys

thirst-quenching and ideal to enjoy on its own

Our Mayo-produced lager has a nice typical golden lager colour and billions of bubbles rising to a soft, white head. A bit of citrus and grass (not that grass!) in the aromas. On the palate, it is a bit more than your usual lager. It is crisp and refreshing, making it an easy-drinking beverage. Well worth a try! Very Highly Recommended.

A high-quality lager, then. So what are Mescan doing differently? This may be the answer. Owner-Brewer Cillian explained that his beers take a minimum of 4 months, with the heavy ones getting 6-8 months, whereas your normal craft beer takes just a few weeks from start to counter (can vary from brewer to brewer). While the extra time makes the Mescan more expensive, Cillian believes it is crucial for the quality of the beer.

He also pointed to another, local, advantage. Their water comes from deep underneath Croagh Patrick via a spring well on the farm. The water is soft, which suits the beer styles they brew. “We filter it manually to remove some manganese from the raw water. It’s a physical process – we don’t use any chemicals. “

“Virtues lager was the first in a series of one-off brews. Crisp and slightly dry hopped, a nod in the direction of both tradition and innovation.  Serving Temp 2 - 4 °C.” 

Note that the serving temperature is somewhat lower than usual.

It makes a great aperitif and pairs well with a steak or a bowl of fresh Irish mussels served Belgian-style with chips; it also pairs well with smoked cheese. Did you know that Mescan has a Food Wheel drawn up? Check it out on their website here. 

Ballymaloe Festival of Food 2025 sponsored by Kerrygold, final additions to lineup announced

press release

Ballymaloe Festival of Food 2025 sponsored by Kerrygold, 

final additions to the lineup announced

The year appears to be picking up speed now that the sun is out, and before you know it, it’ll be time for the second Ballymaloe Festival of Food sponsored by Kerrygold, running from Friday 16th May to Sunday 18th May, set against the backdrop of iconic Ballymaloe House and its unique complex of The Grainstore, The Big Shed, and the magical grounds and gardens. The final round of exceptional speakers and participants has just been announced, and added to the already superb lineup are Tim Hayward, Tom Parker-Bowles, George Lamb and Romy Gill MBE, among others.

Award-winning food journalist and broadcaster, and the author of Food DIY (2013), Knife (2016), The Modern Kitchen (2017) and Loaf Story (2020), Tim Hayward is also coming to the Ballymaloe Festival of Food sponsored by Kerrygold. Previously restaurant reviewer and now roaming food writer-at-large for the Financial Times, Tim is a regular panellist on BBC Radio 4’s The Kitchen Cabinet, and has written and presented documentary series on Radio 4 on subjects ranging from modern craftspeople to bacteria. Tim will be on The Butter Club Stage discussing one of his kitchen loves — a good knife — with master craftsman and knife maker, Fingal Ferguson.

Tom Parker Bowles has been an award-winning food writer for over 20 years and is the author of a number of books on food (including the bestselling Fortnum & Mason cookbooks). Restaurant critic for The Mail on Sunday and a contributing editor for Esquire, Country Life, and Condé Nast Traveller, plus a regular judge on BBC’s Masterchef, Tom is the son of Queen Camilla, and will be discussing his most recent book, Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III on Saturday morning at Ballymaloe Festival of Food sponsored by Kerrygold, as well as doing a cooking demo on Sunday in The Grainstore.

Romy Gill MBE brings her vibrant and delicious approach to Indian food to a demo in The Grainstore on Saturday morning, a chance to see one of the UK’s most popular and acclaimed proponents of Indian cuisine in action. Familiar from her many TV and radio appearances, and as an accomplished food and travel writer in a host of publications, Romy’s signature blend of flavour and storytelling will be front and centre on Saturday morning. 

Co-founder of Wildfarmed and GROW, George Lamb spent the first half of his professional career working in the entertainment industry, but following a revelatory breakthrough in 2012, has been figuring out how best to use his influence to make a positive and meaningful impact on society. He founded GROW in 2018, a life skills education programme that works in schools and communities to promote mental wellbeing, physical health and a more hands-on relationship with nature. And then in 2019, he co-founded Wildfarmed, a regenerative food and farming business that is connecting farmers, food businesses and consumers to quality food grown in nature-rich landscapes, in a bid to accelerate the world’s transition to regenerative agriculture. George will be talking all things natural on in the Change We Must Stage on Sunday.

With so much to see and savour, Ballymaloe Festival of Food 2025 sponsored by Kerrygold, is once again packed with cooking demonstrations, pop-up dinners from some of the incredible talent including Jeremy Lee and Fadi Kattan, guided walks, talks, workshops to put your knowledge into practice, tastings and conversations, and all showcasing the very best in modern Irish and international food. 

Ballymaloe Festival of Food is proudly supported by Kerrygold, TikTok, Local Enterprise Office, Cork County Council, Fáilte Ireland, Bord Bia, Pure Cork, Ballymaloe Foods and Cully and Sully with the Scoop and Yarn stage sponsored by Square.

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

Ballycotton blessed to have Sea Church, where a top-notch crew transforms quality local produce into dishes to remember.

Ballycotton blessed to have Sea Church, where a top-notch crew transforms quality local produce into dishes to remember.

Fred's Chowder

Fish is prominent in the exciting new menu at Sea Church. And rightly so, as the spacious venue (formerly a school and located next door to a former church) is just a stroll away from Ballycotton harbour. When it comes to preparing fish, Executive Head Chef Fred Desomereux is the perfect man to get the best from it.

And it is not just fish that Fred and Head Chef Marcus O’Meara excel at; they also create outstanding meat dishes. We discovered this during a recent visit, just two weeks after the new team took over. Additional changes include the appointment of Sandra Biret-Crowley as restaurant manager. Many of you know that Sandra has spent several years as sommelier at the Hayfield Manor and, more recently, at the Castlemartyr Resort.

Sea Bass on the bone

Fred, who first worked in Ballycotton some 25 years ago, has since been cooking up a storm in places such as Greenes and Quinlans (both in Cork City). He has always had a particular talent for preparing fish dishes.

Monkfish starter

Naturally, I started with Fred’s Mediterranean Seafood Chowder (Creamy Tomato-Based with Smoky Bacon, Safron, White wine, Potatoes, Mixed Fish, Prawns, and Mussels) served with Stout Brown Bread. It was a superb mix, packed to the gills with textures and flavours (including that smoky bacon). Perhaps the best chowder I’ve ever tasted. 

CL, sitting on the opposite side of the table, had become quiet, pausing their conversation as they enjoyed the delightful Breaded Monkfish Scampi Starter served on a bed of Ballycotton Smoked Salmon Potato Salad, topped with Basil and Lime. The salad was exceptional, and this dish is also available as a main course.

Speaking of mains, the menu featured two specials that exemplified what can be expected here. One was a Fish and Seafood Platter, which included Seared Yellowfin Tuna, Cold Giant Shrimp, Smoked Mackerel, Anchovies, Ballycotton Smoked Salmon, Brown Soda Bread, and Smoked Salmon Potato Salad. From the land, there was the Caherbeg Farm 10oz Ribeye Steak, accompanied by Garlic Flat Mushrooms, Wild Baby Potatoes, and your choice of Brandy Pepper Sauce or Garlic Butter.

One of our main dishes was Baked Whole Sea Bass on the Bone, which featured olives, capers, sun-blushed tomatoes, anchovies, garlic butter, and white wine, served with buttery parsley baby potatoes. The cooking time for this dish is 25 minutes, but the wait is well worth it for a delicious experience. The flesh of the fish was firm, flaky, and white, with delicate flavours enhanced by the cooking method. Even the olives and capers played an outstanding supporting role in the dish.

Beef Cheeks Bourguignon

I chose the 5-Hour Slow Braised Beef Cheeks Bourguignon, which came with creamy buttery mash, sautéed wild mushrooms, and wilted spinach in a Bourguignon sauce. The stew, from a freshly cooked batch, featured tender, falling-off-the-bone beef and flavourful vegetables, including carrots, onions, and superb mushrooms, all enveloped in a velvety sauce. The rich, colourful red wine sauce was simply irresistible, and I even grabbed a spoon to savour the last drop! Like the fish dish, the Bourguignon was top-notch—a definite winner.

Sea Church 
 and school. Church 
building is now a music
venue, while the school
(right) is where you dine!

The desserts were all freshly made and absolutely delicious. I particularly enjoyed the Raspberry & Lemon Crème Brûlée, where the juicy fruit added a flavour and tartness not typically associated with this dish. It was superbly executed, with creamy and smooth custard beneath a crunchy, caramelised topping.

The service, including that from the bar (Teeling's Single Malt and Horgelus Sauvignon Blanc/Colombard), was friendly, informative, and very efficient. When we arrived early in the evening, the weather was dry, but by the time we said goodbye, it had started to rain. Fortunately, our drive was waiting in the large car park just across the road.

Delicious Dishes 2025. From 17 Restaurants

Delicious Dishes 2025

From 17 Restaurants to date

Starters

Aloo Tikki at Canopy at Castlemartyr Resort 

Oyster Paté at Goldie

Fred’s Chowder at Sea Church

Tacos, Nachos at Sullys 

Bao Buns at The Lodge,

Bao at The Lodge

Farmgate

Mains

Ragu Alla Genovese Bella Napoli

Pan Fried Cod with Peperonata at Farmgate Café

Diego Pizza at Good Hood

Mild Madras Lamb Curry Isaac's

Salmon Arancini at K. O'Connell Fishmongers at Dunne's Stores Patrick St

Whole Sea Bass on the bone, Sea Church

5 Hours Slow Braised Beef Cheeks Bourguignon,  Sea Church

Carvery at the The Elm Tree 

Kerala Beef Curry The Lodge,

Sharing Board (charcuterie & cheese) The Wine Tavern St Luke's

Steaks Thompsons 

Free Range Pork Chop  51 Cornmarket 

Sea Church

Desserts

Strawberry Tart Maison Gourmet Kenmare

Raspberry & Lemon Crème Brûlée Sea Church

Bread & Butter Pudding The Lake Hotel, Killarney

Swiss Roll Thompsons 

Entries are now open for Blas na hÉireann 2025, the Irish Food Awards

Calling all food and drink producers, entries are now open for Blas na hÉireann 2025, the Irish Food Awards

Calling all food and drink producers in Cork — entries are now open for Blas na hÉireann 2025, the Irish Food Awards, with Best in County supported by Cork LEO. 

Now in their 18th year, Blas na hÉireann is the largest competition for quality Irish produce on the island of Ireland, created to recognise and celebrate the very best of Irish food and drink. Entries are now open for producers across all categories and the deadline for all entries is the 15th May. 

 

“It’s an exciting time when we begin our annual process again,” says Artie Clifford, Blas na hÉireann Chairman. “Every year for the past 18 years we have gone into the competition looking forward to discovering new products and welcoming new producers participating, right across the island, and every year our expectations have been exceeded. With over 3,000 entries in 2024, this year’s bar has been set very high, but we have every confidence in the innovation, talents and commitment of our food producers, and no doubt there will be much to excite and delight in Blas na hÉireann 2025.” 

The Blas awards are the biggest blind tasting of produce in the country, and the criteria on which the product is judged as well as the judging system itself, which was developed by Blas na hÉireann with the Food Science Dept of UCC, is now recognised as an industry gold standard worldwide. The tasting takes place throughout June and July, building towards the biggest celebration of Irish food and its producers when the awards are presented in the Blas Village in Dingle in October.  

Last year over 3,000 products from every county in Ireland were entered to win bronze, silver or gold awards in over 170 food and drink categories, as well as key awards such as Supreme Champion and Best Artisan Producer. Winning at Blas makes a significant business difference to winners, with research showing that the Blas accreditation has the highest recognition amongst Irish consumers. Seeing the award logo on packs guarantees shoppers a top-quality Irish product. 

For full rates and further details, please visit www.irishfoodawards.com