Friday, May 9, 2025

Niepoort Sempar Tinto Alantejo Portalegre. “A vibrant and juicy glass of red.”

Niepoort Sempar Tinto Alantejo Portalegre (DOC) 2019, 13.5% ABV

€19.95 at Bradleys


“A vibrant and juicy glass of red.”


 


This red is a blend, as are many of the red wines from Portugal. While it has generous fruit and body, it is not at all complicated—quite an easy drinker, in fact. 


It is light ruby in colour with impressive fresh red berry aromatics. The palate is also fruity, with darker fruit now (such as cherry and plum), and there’s a lively acidity. Rounded and engaging, it finishes very well indeed. Highly Recommended. Get a few bottles in for the barbecues ahead.


“Sempar” signifies “unequalled,” “unique,” and “incomparable”—a name that encapsulates Dirk Niepoort’s wine philosophy. He strives to produce straightforward wines that fully express the character of their vineyard origins. Dirk has a deep appreciation for the region around Portalegre, a sub-region in Alentejo. He unleashes his creativity to craft light and bold Alentejo wines brimming with individuality.


“Niepoort? Is he one of the famous Port family?” you may well ask.  Indeed, he is and was highly instrumental in the firm’s move into making still wines. He was soon a very influential winemaker in the Douro region (where Port comes from) before turning his attention southwards to the Alentejo region.

Close-up of the bark of the cork tree (Quercus suber) that
you can see in Fota Gardens, East Cork


While much of the region is planted to vines, there is still room to grow the thick-barked Quercus suber trees for which Portugal is so famous. These are the sprawling oak trees from which cork is made. Other oak varieties are Alba (the American white oak) and Robur, the European version. The Irish tree Quercus Petrea is also known as Sessile Oak and is used locally by whiskey makers such as Midleton and Donegal’s Crolly Distillery.

The sprawling Quercus suber tree in the arboretum at Fota.


Thursday, May 8, 2025

Flawless meal at CUSH Midleton

 Flawless meal at CUSH Midleton


You walk in from the street to the little courtyard and, just past the colourful vintage shop, you see the new sign, CUSH, where the much-loved Sage used to be. Not just CUSH but CUSH Midleton, as the Ballycotton restaurant has transferred its Michelin Bib operation from the fishing harbour to the capital of East Cork. 

And then you notice - not as prominent as the characters of the name -  the four minimalist line-drawn symbols. They stand for the four seasons, for Dan Guerin’s menus reflect the seasons, and also the best that East Cork has to offer, with bountiful produce sourced from neighbouring farms and fresh fish from the nearby ocean to tell the story of that time of year, a synergy that, with Guerin’s kitchen expertise, lifts dish after dish to well above the ordinary, making for memorable dining visits.

The symbols, from top:
Spring, Summer,
Autumn, Winter


Walk past the sign and the burgeoning greenery on both sides of the warmly toned tiled pathway. Go around the corner, and you see the new blue of the building and (hopefully) the blue of the sky. Your evening begins with a warm welcome, and soon, you are at your table with the short menu and those symbols again!

We were in early (5.00 pm) in midweek and were given the Early Bird menu; the A La Carte (Tasting) menu isn’t available until about 90 minutes later.  Front of house maestro James Walsh will guide you through your menu.

Hake supreme

On the Early Bird, you have two starters and two mains (four of each on the A La Carte). We had both starters: Warm Natural Smoked Haddock, Potato Velouté, Crispy Hen’s Egg, and the Ballinrostig cheese agnolotti and Cevenne onion soup, two superb dishes. Each was outstanding. I had the agnolotti (cheese-filled pasta squares), and that onion soup begged to be spooned up, as did CL’s velouté.

CL’s Mains, one that she heartily recommends, was the Roast breast of Irish chicken, chanterelle mushrooms (Maitake were listed but on-the-ball James had tipped us off about the change), cauliflower cheese croquette, and Madeira sauce.

Chicken


Picpoul
 


My pick was the Grilled fillet of hake, new season spring greens, gnocchi, and dulse seaweed butter. Possibly the best Hake I’ve ever tasted, enhanced by the asparagus and the seaweed butter. Even the humble gnocchi played a part. We had two sides included, a dish of perfectly cooked vegetables and a smooth as could be mashed potato.

Smoked Salted Caramel Tart 



The presentation was unfussy but elegant and tidy. That was the case with all the dishes, including the Smoked Salted Caramel Tart and Vanilla Ice Cream, our shared dessert, appetising to look at, the cut so precise, the balance of textures and flavours so flawless, and just perfect for the end of a perfect meal in a lovely room.    


Check the times and menus on their website here https://cush.ie/ 

Wednesday, May 7, 2025

‘The Renaissance of Irish Apple Brandy – A landmark Event Heralds a New Era in Irish Craft Spirits’

‘The Renaissance of Irish Apple Brandy – A landmark Event Heralds a New Era in Irish Craft Spirits’



A new chapter in Ireland’s rich drinks heritage was officially opened in Dublin last week at

The Renaissance of Irish Apple Brandy, a landmark event celebrating the birth of a new

drinks category: Irish Apple Brandy.

Proud Irish Apple Brandy Producers - The Apple Farm, Tipperary; Boann Distillery, Co.

Meath; Longueville House Distillery, Co. Cork; Orr Irish Apple Brandy, Co. Cork; and

Tipperary Boutique Distillery, Tipperary together hosted the first official launch of Irish Apple

Brandy and united in their mission to elevate Irish-grown apples into world-class apple

brandy expressions.

Distinguished members of the Irish food, drink and hospitality sector were treated to a

guided sampling of the four producers’ brandies under the expert guidance of renowned Irish

Food and Drinks Journalist and Founder of the Irish Food Writing Awards Suzanne Campbell

who mc’d the event.

Attendees were treated to a personal account of the origins and distillation process by the

Producers behind each Apple Brandy beginning with Cornelius Traas of the Apple Farm and

Jennifer Nickerson for their collaboration on ‘The 80’ Irish Apple Brandy, which recently won

the Silver Medal at the prestigious Berlin International Spirits Competition 2025.

This was followed by William O’Callaghan from Longueville House who spoke about the

legacy of Longueville House Irish Apple Brandy, which is made entirely on their own estate

from their own cider with their apples grown in their orchard in the Blackwater Valley Co.

Cork.

Quite a line-up!

Peter Cooney from Boann Distillery was up next with an exclusive sampling of Boann’s new

make Irish apple brandy spirit and a further tasting of their established 1848 Apple Brandy

which combines the best of France’s Calvados with Boann’s own triple-distilled Irish apple

brandy.

The event was rounded off with an introduction to the newly released Orr Irish Apple Brandy

by Diarmuid Madden. Orr Irish Apple Brandy is the most recent innovation from the team

behind the highly acclaimed and multi award winning Cork based Stonewell Cider and

Nohoval Apple Wines.

The event finished with a lively Q&A session where the valuable contribution of Irish Apple

Growers was highlighted by all Producers as an important and critical aspect of the Irish

drinks industry at a time when sustainability and traceability is key. This historic gathering

marked a pivotal moment for Irish Spirits – a renaissance not only in name, but in the

dedication to innovation and authenticity that defines Irish Apple Brandy.

www.orrbrandy.ie

www.boanndistillery.com

www.tipperarydistillery.ie

www.theapplefarm.com 

Powerscourt Hotel Unveils “Taste the Season”

 press release

Powerscourt Hotel Unveils “Taste the Season” — A Seven-Course Celebration of late Spring at SIKA Restaurant



Powerscourt Hotel Resort & Spa is delighted to announce the launch of Taste the Season — a refined seven-course tasting menu now available at the acclaimed SIKA Restaurant. Curated by Executive Chef Cormac McCreary and his passionate culinary team, this seasonal showcase captures late spring's vibrant flavours and delicate nuances.

 

Set against the spectacular backdrop of the Sugar Loaf Mountain, Taste the Season invites guests to indulge in an elevated dining experience where each dish tells a story of local provenance, creativity, and technical brilliance. With a distinguished career spanning The Ritz London, Mount Juliet Estate, and Sheen Falls Lodge, Chef McCreary brings classical training and contemporary flair to this ambitious new menu.

 

“At this time of year, nature offers us such fresh, elegant ingredients — it is a joy to work with,” says Chef Cormac. “We are guided by what is at its peak, and we let that lead the way, creating exciting dishes rooted in the season's beauty.”

 

Each course is a carefully composed expression of balance and flavour, combining precision with imagination. Guests can expect a journey that highlights exceptional Irish ingredients — from delicately seared scallops with yuzu and miso, to tender Wicklow lamb paired with wild garlic and fèves — all artfully plated to reflect the freshness of spring. 

 

 

Sample Menu HERE with highlights including:

¨     Scallop | Leek, Yuzu, Miso

¨      Foie Gras | Pear, Almond, Port

¨      Halibut | Spring Cabbage, Apple, Vanilla

¨     Wicklow Lamb | Artichoke, Wild Garlic, Fèves

¨     Powerscourt Heather Honey | Fercullen Whiskey

¨     Selection of Irish Cheese | Chutney & Crackers

¨      Petit Fours

An optional Irish cheese course and expertly curated wine pairings are available to elevate the experience further.

 

Whether marking a special occasion or simply savouring a night of culinary indulgence, Taste the Season is a must-try for discerning diners seeking sophistication, locality, and a celebration of spring on the plate.  Reservations are now open at SIKA Restaurant, Powerscourt Hotel Resort & Spa and The Taste the Season, which costs €120 per person, with a wine pairing option at €80 per person, is available to book.

 

Why not make a true experience of the visit with an overnight stay? After your seven-course culinary journey, retreat to your luxurious guest room and wake to a generous breakfast overlooking the estate. Take time to wander through the sweeping 1,000-acre Powerscourt Estate, or explore the tranquil River Walk on a complimentary hotel bicycle — the perfect pairing of gourmet indulgence and natural beauty. An overnight stay with a delicious breakfast is available for booking from €160 per person sharing.

For bookings or more information, please visit www.powerscourthotel.com or contact the Reservations Team at reservations@powerscourthotel.com / (01) 274 8888.

European Investment Firm Launches €20 Million High-Yield Irish Whiskey Bond

press release 


European Investment Firm Launches €20 Million High-Yield Irish Whiskey Bond

Ernest Cantillon, co-founder & COO and James Jardella, co-founder & CEO, LYQD

Black Manta Capital Partners and LYQD Offer Institutional-Grade Access to a Growing Irish Whiskey Market
Black Manta Capital Partners (BMCP), a MiFID-licensed European investment firm, in partnership with Cork-based whiskey trading platform LYQD, today announced the launch of a €20 million High-Yield Irish Whiskey Bond. The bond offers investors 12% annual returns over a five-year term and is now open for applications.
This asset-backed investment enables the direct wholesale purchase of whiskey casks from Irish and Northern Irish distilleries, stored securely in excise bonded warehouses. Each cask will be fully insured, independently audited, and held under professional custodial management, ensuring strong protections for investors.
Unlike individual cask ownership, the bond provides institutional-grade access to the whiskey market, supported by operational expertise and compliant investment infrastructure. It creates a unique opportunity to benefit from the long-term growth of Irish whiskey, while delivering working capital to distilleries without the burden of debt.
The launch arrives as the European Central Bank continues to ease interest rates and investors seek alternatives to traditional low-yield assets. Irish whiskey has more than doubled in global sales over the past decade and remains one of Ireland’s fastest-growing export categories—poised for further growth despite short-term volatility caused by geopolitical uncertainty, including potential U.S. tariffs.
Maurice Tracey, Managing Director of BMCP Securities, said:
“Irish whiskey underpins more than 10,000 jobs across Ireland and continues to grow as a global challenger to Scotch and Bourbon. This bond offers investors a rare chance to diversify their portfolios with a stable, asset-backed investment—while supporting a vital Irish industry with debt-free liquidity to scale their operations.”
The bond structure has been designed to ride out short-term export market fluctuations while capitalizing on medium-term price appreciation and growing global demand.
Applications are now open.
To learn more or to apply, contact irishwhiskeybond@blackmanta.capital or visit www.blackmanta.capital
 
About the Team
The bond is managed by an experienced team with deep expertise in investment management, whiskey production, and financial services:
Maurice Tracey – Managing Director, BMCP Securities S.a r.l.
Finn McGahan – Vice President, BMCP Securities S.a r.l.
James Jardella – Co-founder & CEO, LYQD
Ernest Cantillon – Co-founder & COO, LYQD
 
About LYQD
LYQD (pronounced “liquid”) is a pioneering whiskey trading platform that digitizes and democratizes access to cask whiskey investment making it easier and safer. LYQD provides infrastructure, compliance, and liquidity solutions for spirit producers and investors globally.
About Black Manta Capital Partners
Black Manta Capital Partners is a BaFin-regulated European investment platform based in Luxembourg, offering tokenized and traditional investment products with a focus on transparency, compliance, and cross-border investor access.

Exploring Waterford’s Viking Triangle

Exploring Waterford’s Viking Triangle.

Wedding of Strongbow and Aoife


A little industry has sprung up around Waterford’s Viking Triangle. It didn’t happen by accident; a lot of hard work and planning have made this attraction a must-visit. Luckily enough, much of the history can be easily found in a small area, and perhaps the best way to do so is to invest in the Freedom of Waterford pass from umbrella group Waterford Treasures.


For just 18 euro, the flexible and discounted Freedom of Waterford ticket allows the visitor to enjoy an ‘Epic’ walking tour of the Viking Triangle with an expert guide, taking in 1,000 years of history in 1,000 paces. Plus, complete access to the Medieval Museum, Bishop’s Palace, The Irish Museum of Time, The Irish Silver Museum, and Christ Church Cathedral. 

Meagher's swords. The one on the right was made by Tiffany's, New York


We did it all in one day, but you can spread it over a few days if it suits you. And it may well suit quite a few, as there is a good deal of walking and standing involved.


We met Anna, our tour guide, just outside the Bishop’s Palace, which is under repair and under a wrap. She set the background to the area, though frustrated that the palace and the Theatre Royal (our next stop) were both hidden behind scaffolding.

Name of the long boat by Reginald's Tower.


Another stop was to show the remains of the medieval wall and its infamous murder hole. Anna was informative and lively, acting it up a little and enhancing the dry history.


Even Thomas Francis Meagher, the Irish patriot, American soldier and governor, came in for a little ribbing. Meagher, born 1823, was convicted of sedition and, like many an Irishman, was transported to Tasmania. He eventually escaped to the US, where he fought on the Union side in the Civil War, later, briefly, becoming governor of Montana before drowning in the Mississippi while on a steamboat trip in 1867.

Christchurch Cathedral


 He is remembered for being the first man to unfurl the Irish tricolour, which took place on the Mall (where we walked). The tricolour was hung from one of its splendid Georgian houses, and an impressive statue of Meagher on horseback and in his American army uniform stands there.


Soon we were at Reginald’s Tower, alongside which stands a recently constructed long boat. These were used by the Vikings and this one has the name “VADRARFJORDR” on it. I think you’ll guess what that represents!

Two sturdy grandfathers and an eye-catching Australian made pocket watch in the Museum of Time


Then we passed Greyfairs (the monks here wore "cheap" grey outfits, and while not too far away, a better class of monks wore black and were known as the black friars).


Soon, we were at the Christchurch Cathedral, and Anna was talking about its famous architect, Honest John Roberts. He was a very busy architect but still found time to ensure that a worker’s pay came on time and often arranged for it to end up in the hands of his wife rather than in those of the publican! 

Amazing display of 15th-century cloth-of-gold church vestments in the Medieval Museum


After lunch at the café in the nearby House of Waterford, we visited the four centres covered by our pass. Perhaps the Bishop's Palace and the Medieval Museum are the most interesting, but there is also lots to see in the Museum of Time and the Irish Silver Museum. 


Other attractions that may be visited, all in the triangle but not covered by the pass, are Reginald’s Tower , King of the Vikings , and the Irish Wake MuseumWe’ll have to return to the city.

Fuller's Bistro. Lunch venue in Lismore.


We entered the county itself via Lismore and, after lunch, headed up the Vee, just as the spoilsport rain arrived to spoil the mountain view. 


We took the Cappoquin road on the way down from the hills and headed for the Dromana Arch, a Hindu Gothic gate dating from around 1830, a few minutes south of Cappoquin.




It was originally built from wood and papier mache to greet the owner of the Dromana Estate, Henry Villiers-Stuart, and his wife, Theresa Pauline Ott of Vienna, on returning from their honeymoon in 1826. The couple was so enchanted with the gate that it was reconstructed in stone in later years. Nowadays, it is looked after by the Waterford County Council.


By the way, if you come from the south, you will drive through Villierstown, the birthplace of the famous world and Olympic runner John Treacy. At the end of the village, the road reaches a pair of impressive pillars. No need to detour, carry on through, this is a public road, and soon you'll be at the arch.


Also on this trip:

The Granville Hotel

Bodéga Waterford


 

Tuesday, May 6, 2025

Bodéga Waterford revisited. Long overdue!

Bodéga Waterford revisited. Long overdue!


When I strolled in for dinner last week, I didn't realise it had been ten years since I last visited Waterford's Bodéga. 

Scampi, chicory
They don’t do lunch here nowadays, except on Sundays. That’s not the only change, but they are still strong supporters of local produce, and, unlike some restaurants, that extends to local beers and ciders. I looked at the drinks list before ordering, and though they had a couple of O’Hara ales on offer, I chose the local Legacy Cider. That comes from the Brickey Valley. You pass over the river Brickey when you go and come on the main Cork-Dungarvan Road.

While the specials board is brief compared to what was offered in 2015, there was still a wide range of choices on the menu. Starters also included one or two “nibbles”, and there was a welcome plate of bread and dips.

I began with the Venison Bolognese croquettes, parmesan, pesto mayo, and balsamic glaze, and they turned out to be excellent, even if the meat’s flavour was muted. The Monkfish Scampi Fritters with green curry mayo, chicory, and apple salad were a touch too heavily coated, while the fish itself was superb, and the accompaniments were a treat.


Between courses, I enjoyed my dry cider from Dungarvan, while CL sipped on a Hollow Leg Albariño, a non-alcoholic wine that is appearing on more restaurant lists these days.


Bodéga is well known for its fish dishes, and indeed, the only mains on the specials board featured Sea Bass. However, I never pick that fish, as you are never told where it comes from. I did pick the pan-fried Dunmore East lemon sole. Asparagus, baby potatoes, lemon, capers, and butter were also on the plate, and the combination was quite a dish.


On the other side of the table, the free-range Chicken Supreme with mushroom and tarragon sauce, spinach, and baby potatoes received the highest compliments!


The Dessert List included Hot chocolate fondant (Baileys and chocolate fudge sauce, served with vanilla ice cream) and an equally tempting Raspberry and Limoncello tiramisu (Limoncello pearls, mascarpone, and lemon curd). There was also the option of a Cheeseboard (Gubbeen, Waterford, Knockanore smoked cheddar, Gorgonzola, Grapes, Chutney, Crackers).

Crème Brûlée

We opted to share the Vanilla Crème Brûlée (with homemade biscotti, raspberry compote, and fresh raspberries), and that interesting combination sent us off happy into the night. Well, just across the road, really, is Revolution Bar, where from a pick of about eight craft taps, I ordered the Sullivans Red Ale and enjoyed it at a leisurely pace to bring our outing to a very satisfactory conclusion. They have an amazing whiskey selection with a bottle share service that will enable you to try a whiskey without having to commit to a full bottle. In addition, they are also listed as a gin palace.

You'll find the Bodega (and Revolution) in the heart of Waterford City, in the Apple Market, the “Entertainment Quarter” - with a unique mirrored roof (go on, give yourself a wave). 


To underscore the Bodéga’s commitment to local producers, the current website and menus include Gubbeen, Bluebell Falls, Knockanore, Grantstown, Crowe Farm, O’Flynn’s Butcher, Muldoons, Legacy Cider, Tom Kearney, Waterford Distillery, Blackwater Distillery, and O’Hara’s Ales by Carlow Brewing.

Also on this trip: