Bakestone i gcroí na cathrach. Perry Street's the new and impressive venue

press release

Bakestone i gcroí na cathrach

Bakestone Launches New Café, Bringing Confidence to the City with 18 New Jobs and Locally Sourced Products

Pictured at the launch were (left/right;) bakers Sarah Patterson and Dave Kinsella, with co-founder of Bakestone, Joe Carey (centre). Top picture (l to r): baker Dave Kinsella; Neil Muscheidt, General Manager at Bakestone; Heather Doody, restaurant manager; Sara Tucci, baker Sarah Patterson; Joe Carey, co-founder of Bakestone, and Suzi Krupa.

Twelve years after first opening its doors in Carrigtwohill, Bakestone, the independent Cork café and pantry brand, has officially opened a new location on Perry Street. This marks its first expansion into Cork city centre, with a new café beside Emmet Place that brings Bakestone’s locally sourced, high-quality food offering into croí na cathrach (the heart of the city).

Founded by husband and wife team Joe and Maura Carey in 2013, Bakestone began with a simple idea, to create a space serving great food made with local ingredients. Starting from humble beginnings in a former car showroom in Carrigtwohill, the original café has grown from 55 seats to 240 and developed a thriving in-house bakery.

The opening of the new café on Perry Street has brought 18 new roles to Bakestone’s growing team, which now stands at 67 in total. The new café features dishes that have become favourites at the original location, all made from scratch each day. The team, led by Head Chef Pat Kiely and front-of-house manager Heather Doody, well known to many on Perry Street, bring years of experience and local knowhow, helping to make the space feel instantly familiar.

With this move, Bakestone is not only strengthening its ties with local suppliers but also creating new jobs in the city and investing in Cork as a vibrant place to live, work and eat. The location carries a meaningful link to the region’s food history, once housing butter firkins for Cork’s Butter Exchange, so the building sits near the end of the old butter roads that connected rural producers in places as far as Listowel, Co Kerry to the city.

“The space on Perry Street felt right the moment we saw it,” said co-founder Joe Carey. “There’s real history in the building, tied to Cork’s Butter Exchange and to our own family’s roots in dairy farming. It felt like a natural next step, like things coming full circle. We’ve dreamed for years of bringing Bakestone into the city, and to now be part of this community means a great deal.”

Maura Carey, co-founder of Bakestone, also added: “We have always admired the independent food scene in Cork city, so to now have a place among so many great local businesses is something we’re really proud of. Our hope is that this café becomes part of the everyday rhythm of the city, a space where people can pause, connect, and enjoy food made with real care.”

Bakestone has always backed Irish producers and cared about serving food that’s real and well made, which is what led to the launch of the Bakestone Pantry in 2017. What started as a small collection of around 20 items has since grown into a range of over 150 Irish-made products, curated expertly by Bakestone general manager Neil Muscheidt. From honey and hot sauce to their own jams, ketchups and cakes, the pantry brings the quality and flavour of the café into people’s homes and reflects Bakestone’s ongoing connection with local food communities.

Not content with sitting idly, Bakestone opened a brand-new scratch bakery in November 2023, right next door to their café in Carrigtwohill which now serves as a hub for everything from all-butter French pastries to occasion cakes and breads, with a highly creative and passionate team led by head baker Dave Kinsella.

In addition to breakfast and brunch, the team has plans for Bakestone on Perry Street that stretch beyond daytime service. With space to host up to 100 guests, the café will double as a venue for community events, live music, launches, and creative collaborations with other local businesses.

Bakestone on Perry Street is now open and serves breakfast, brunch, and lunch seven days a week.

Visit www.bakestone.ie for more information, including full opening hours and menu updates

Nua Asador, where flame maestro Victor coaxes the very best from Tom Durcan’s prime meats. No gas, no electricity!

Nua Asador, where flame maestro Victor coaxes the best from Tom Durcan’s prime meats. No gas, no electricity!

Pichana

Nua Asador is where flame maestro Victor Franca brings out the best in prime meats sourced from local butcher Tom Durcan. One of the most popular stalls in Cork’s bustling Marina Market, Nua Asador operates without gas or electricity.

Victor, a talented Brazilian chef, showcases his culinary skills by cooking with wood and fire. He begins with high-quality meat from his partner Tom Durcan, creating mouthwatering dishes that draw in customers eager to savour the results.

Chicken

So, what does "Nua Asador" mean? "Nua" translates to "new" in Irish and "naked" in Portuguese, reflecting the concept of a kitchen that’s open and free from gas or electric cooking methods. "Asador" refers to a style of cooking over wood coals. At Nua Asador, you enjoy the best of both worlds: Tom’s exceptional meats and Victor’s mastery of fire.

The menu boasts amazing steaks, including the top choice of Rib Eye beef, and the popular Pichana, a Brazilian cut. You can also find East Cork Smoked Pork Belly, West Cork Smoked Chicken Breast, and West Cork Smoked Chicken Wings. Be sure to watch for the specials, such as their award-winning Lamb Choripán, which features juicy lamb sausage, grilled baby potatoes, and chimichurri mayo.

Some of the seats are very comfortable!

Not all about food!

Chimichurri is a standout condiment at Nua Asador, elevating even simple sides like grilled potatoes. Most dishes come with grilled potatoes, sliced sourdough baguette, chargrilled onion, and that delicious chimichurri.

Like the other stalls in the market, Nua Asador has a straightforward ordering process. You queue to place your order and pay, receiving a little buzzer that sounds about ten minutes later, signaling you to pick up your meal at the counter. The market offers a variety of seating options, including chairs, large tables for groups, and even unturned casks for couples. For pleasant days, there are plenty of seats available outside.

The Marina Market is expansive, catering to diverse tastes with over 35 food and drink vendors. You can find options to suit all dietary requirements, including vegan and gluten-free choices.

Additionally, it’s a dog-friendly venue with hydration stations for pets on-site and events like the DogFest held every summer! They also host unique and changing experiences for humans; check their Events Calendar or follow their social media for updates.

Nua Asador is open daily from 12 PM to 8 PM. The market itself operates from 8 AM to 8 PM, Monday to Sunday, although each trader has individual opening times. For more info, visit the market's website.  

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A couple of highly rated Italians, a Barolo and a Verdicchio di Metalica. Each produced by a cooperative

A couple of highly rated Italians, a Barolo and a Verdicchio.

Each produced by a cooperative.

Enzo Bartoli Barolo (DOCG) 2019, 13.5% ABV

€22.50 (reduced from 28.50) at Dunnes Stores

Made by “the most humble man from the hills of Piedmont”. Or maybe not!

Wax seal over cork. Medium garnet with the lightning expected at its age. Aromas are fruity and spicy. A super mix of flavours in the mouth with amazing structure from 38 months of ageing. With its strong tannins and lively acidity, it is superbly balanced. Very Highly Recommended.

Enzo, the most humble man from the hills of Piedmont, who devoted his life to finding and cultivating the perfect soil to produce the finest fruit from the vineyards at the foot of the mountain and handcrafting wines that reflect the majesty of Piedmont, is not a real person! Just the character that represents the region and its wine production.

Nebbiolo, the grape for Barolo and Barbaresco

But there is little else left to the imagination. Nebbiolo, the Barolo grape,  has been cultivated here since the 13th century, and Barolo has flourished since the 19th century….  “After centuries of experience, Barolo wines are as close to perfection as is possible…” according to VINI.

Food Pairing

With its intense tannins and lively acidity, Barolo is a terrific food wine. It is ideal with roasted meats, aged cheese, and white truffles from Alba (if you’re lucky). It is recommended to open two hours before serving at room temperature between 18-20° C. Note that the cork of this rather squat bottle is sealed with a wax coating, easily removed with a blade on your waiter’s friend.

Wine Folly advises seeking dishes with higher fat content and creams or cheeses to counteract the intense tannin. “Dishes like truffle risotto or butternut ravioli are a revelation.” Wine-Searcher.com says it “can handle dishes with richness and fat. Slow-cooked lamb shanks, braised beef cheeks, and aged cheeses such as Parmigiano or gouda will pair well.”

All you have to do now is check out your local Dunnes and keep an eye out for offers!

Belisario “Valbona” Verdicchio di Metalica (DOC) 2022, 12.5% ABV

€16.95 at Bradleys 

This 100% Verdicchio is pale lemon in colour, with a lovely aromatic and clean bouquet of acacia, complemented by a hint of honey. Surprisingly full-bodied, it shows great balance between its crisp green apple character and the richer honey and lemon flavours. The finish is dry and vibrant. Very Highly Recommended.

Cantine Belisario is a 300-hectare cooperative winery in the Matelica DOC, Marche, where the only permitted grape is Verdicchio. The co-op boasts 24 organically farmed vineyards, inland from the Castelli di Jesi DOC, where the climate is more continental. Here, the combination of warm days and cool nights extends the growing season, allowing the grape’s aromatics to develop. As a result, harvest occurs as late as the second half of October. Grapes for their ‘Terre di Valbona’ are planted in vineyards between 350 and 450 metres above sea level.

METROPOLE HOTEL TEAMS UP WITH CORK CYCLE TOUR FOR NEW TWO-NIGHT PACKAGE

press releases #hotelssummer25

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METROPOLE HOTEL TEAMS UP WITH CORK CYCLE TOUR FOR NEW TWO-NIGHT PACKAGE

The Metropole Hotel has confirmed a new partnership with local cycle tour guides, Beyond The Glass Tours, which will offer guests a fun and easy way to explore the city.

Cork Unrushed is a new package launched by the hotel, which is located in the VQ area of Cork City. The package is for two people sharing and includes two nights Bed & Breakfast, a two-course dinner on one evening in The Met Restaurant and a two and a half hour bike tour.

Beyond the Glass Tours is led by local guides who take you through Cork City’s colourful lanes, riverside paths, parks and attractions such as Shandon Bells and St Finn Barre's Cathedral. People will hear stories of Cork’s past and get tips on the best places to eat, drink and visit during their stay.

General Manager of the Metropole Hotel, Louise McNamara said: “Cork City has so much to offer in terms of culture, history and food and what better way to explore these gems than on a bike led by an experienced tour guide. We know our guests love to see the best of Cork and this latest package ensures they see the city in an easy and fun way and can relax afterwards in the comforts of the Metropole Hotel.”

For more information or to book the Cork Unrushed package to to

https://www.themetropolehotel.ie/offer/cork-heritage-2-night-cycle-and-stay/

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CORK INTERNATIONAL HOTEL CERTIFIED AS AN 

OUTSTANDING EMPLOYER 

What a team!!! (pic: Brian Lougheed)

Cork International Hotel has received the highest acknowledgement from Fáilte Ireland’s Employer Excellence Programme.

The hotel has been certified as an Outstanding Employer for 2025 with the tourism body stating that they are honouring the hotel’s “contribution to the tourism industry in Ireland”.

This is the second year in a row that the hotel has received the Gold certificate.

Cork International Hotel has introduced policies to support team members on issues including gender identity, fertility treatment and the menopause. The hotel also holds team appreciation days throughout the year with annual team awards and a long service award to celebrate the hard work and dedication of their team members.

General Manager of Cork International Hotel, Eoghan Murphy, said: “It is a great honour to receive this recognition from Fáilte Ireland for a second year in a row. It is a testament to the hard work and dedication of all our team members, especially those who make every effort to support and encourage teams throughout every department. We know the importance of creating a positive working environment, particularly in the hospitality and tourism sectors as this filters down to the service our customers receive. I would like to thank all our team members as well as Fáilte Ireland for this certification.”

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TWO EXCLUSIVE AFTERNOON TEA EXPERIENCES LAUNCH AT THE COLLEGE GREEN HOTEL DUBLIN, AUTOGRAPH COLLECTION 

v Butler’s Afternoon Tea running from April 18^th-21^st inclusive 

v Sakura Afternoon Tea from 28^th April – May 4^th inclusive 

v  Price: €59 per person

For the first time, Butlers Irish Chocolate collaborates with the neighbouring College Green Hotel Dublin to offer a luxurious Afternoon Tea experience. Head Chef Stephen Maguire will incorporate the iconic Irish chocolate brand into the sweet offerings of their renowned Afternoon Tea, and guests can enjoy the famous Butlers Hot Chocolate alongside a selection of exquisite tea blends traditionally served at the College Green Hotel Dublin's celebrated Afternoon Tea. Each guest will receive a gourmet choc-duo, allowing them to further savour this delightful experience in the comfort of their home.    The Butler’s Afternoon Tea is priced at €59 per person, making it a wonderful indulgence during the Easter break from April 18th to 21st.

To coincide with the arrival of Hanami (花見), Chef Stephen Maguire will launch Dublin’s first Sakura Afternoon Tea. The culinary team will explore themes of cherry flavours and rose and red fruits to celebrate the onset of the Cherry Blossom season. This exciting experience will be available from April 28^{th to} May 4^th, inclusive, at €59 per person.

Just as their famous Afternoon Tea is served on several levels, The Atrium Lounge rises over five floors to the glass canopy of the ceiling. A Dublin institution, Afternoon Tea is the signature experience of The Atrium Lounge, making it the venue of choice for the elegant set, whether sharing a treat with friends or unwinding between business meetings. Available to enjoy throughout the week from 12:00 pm - 5:30 pm. For reservations or more information, please get in touch with +353 1 645 1000 or email theatrium@thecollegegreenhotel.com

Playful Lemurs. Fighting Waterfowl. Posing Peacock. Fota Wildlife Park earlier this month

Fota Wildlife Park

Photos: 6th May 2025

Lemur snacking in the sunshine

Lemur climbs to check out the camera

Parents with gosling

Proud Peacock

Tiger relaxing

Mine is bigger than yours!

Antelope breakfast

Caged Cheetah

Launch of BA in Sustainable Butchery & Gastronomy. New MTU butchery programme to foster Ireland’s future food leaders

 Launch of BA in Sustainable Butchery & Gastronomy

New MTU butchery programme to foster Ireland’s future food leaders

A future focussed and innovative butchery and gastronomy degree has been launched at Munster Technological University (MTU) to foster Ireland’s future food leaders and connect with global leaders in the sector.

The Bachelor of Arts in Sustainable Butchery and Gastronomy programme was launched at the MTU’s Bishopstown Campus on Friday [23 May] with support from international industry.

This innovative programme is the culmination of over two years engagement between industry and academia, with a shared mission to cultivate future leaders in the butchery and gastronomy sectors, emphasising sustainable practices, ethical considerations, and a profound connection to agriculture and nature. The curriculum integrates leadership development, culinary arts, animal science and ethical business practices.

By bridging the gap between culinary arts, agriculture, business and sustainability, graduates will be prepared to inspire and innovate within their organisations and the industry at large. 

All photos in this post by Joleen Cronin.

A Letter of Intent was also signed between the University of Buenos Aires and MTU to nurture closer academic links between Argentina and Ireland, two leaders in the beef industry.

Attending from Buenos Aires in Argentina was Luis Barcos, founder of the ICOCA, The Science of Meat Institute and Dr Alejo Perez Carrera, Dean of Faculty of Veterinary of Veterinary Sciences of University of Buenos Aires.

The Buenos Aires team developed a world's first Meat Sommelier Programme and both universities now look forward to collaborating, sharing knowledge and expertise to bring those skills to the Irish market.

Keynote speaker was Leandro Gentini of the International Meat Sommelier Association. He is a recognised figure in the world of Wagyu, celebrated for his expertise in Wagyu beef and his esteemed role as a meat sommelier. 

Originally from Argentina, a country renowned for its rich meat culture, Lean relocated to Japan to master the art of Wagyu, delving into the complexities of this premium beef.

Some of the international guests also included representatives from Bouchers et Culottés in France and the UK based Aubery Allen, Leiths Cookery School and the Oxford Cultural Collective, as well as Edwards of Conwy of Wales.

All photos in this post by Joleen Cronin.

On launching the programme, Minister of State for Rural and Community Development, Charities and Transport, TD for Cork South Central Jerry Buttimer stated: “It is a privilege for me to be here at Munster Technological University to help launch this new Bachelor of Arts in Sustainable Butchery and Gastronomy programme which will help support a sustainable future for our food industry, while nurturing the next generation of industry leaders. Through my role as Minister for Rural and Community Development I see first hand every day, the vital role the agri-food sector plays in rural communities, from the small artisan to the large scale producers, who share a deep sense of passion and pride in what they do. They are the backbone of our communities.

“I’m excited to watch how this new programme supports the food industry with innovative skills and knowledge and continues to establish the Irish brand of passionate food leaders at home and abroad, with the support of our valued international industry partners.”

MTU President, Professor Maggie Cusack said:

“At MTU we are realising ambitious goals to become a globally competitive university. The launch of this groundbreaking programme, along with the presence today of so many national and international industry leaders and academic colleagues from around the world, brings us another step closer to this.  At MTU we are committed to sustainable and innovative education and research and this programme will ensure the emergence of the best food industry leaders of tomorrow.”

Dr Noel Murray, Head of Department of Tourism and Hospitality at Munster Technological University (MTU) said:

“Building on existing fundamental craft programmes, it is envisaged that this programme will develop the knowledge and expertise of those working in the sector and empower them to be the organisational and industry leaders of the future.

“Ireland is fortunate to have strong and globally respected butchery and gastronomy knowledge and skills and we look forward to nurturing a new cohort of leaders within their organisations to become innovative industry thinkers.

“MTU is honoured to work with one of Ireland’s butchery leaders in Pat Whelan, CEO of James Whelan Butchers, who has been pivotal in sector innovation and who has gathered his global network of industry thought leaders to facilitate academia and industry to connect and collaborate in a meaningful way.”

Pat Whelan CEO of the award-winning James Whelan Butchers, which is collaborating with MTU on the programme, said:

“This programme will build on the existing great programmes and apprenticeships that have been the backbone of the industry for generations. Thanks to Dr Noel Murray and his team at MTU we can move the dial from training and management within the industry to education and leadership. I believe this BA programme is a significant step to support Ireland’s ability to nurture a new generation of global culinary leaders which will in turn allow Ireland's food industry to solidify its efforts to forge new international networks for learning."

“I believe that by collaborating with great global leaders like the international leaders who took time from their busy schedules to join us in Cork today, as well as many more that we have forged connections with while developing this programme,  we can build an international network of expertise and resources to nurture the industry leaders of tomorrow and to shape a sustainable future for our industry,” he said.

The two year programme will be delivered through hybrid learning and will suit those who are interested in or are already working in supervisory and management roles within the meat and other related industries, who wish to elevate their knowledge and skills to become a leader within their organisation.

For further information on the BA programme and to download a detailed prospectus, visit www.mtu.ie.

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