Monk's Lane focuses on the best of local in Timoleague

 Monk's Lane focuses on the best of local in Timoleague

Cashel Blue Salad

Like the reverend brothers of Timoleague’s ancient abbey, the focus in the Monk’s Lane kitchen in the village is on local produce. Everything from Union Hall fish to locally grown Alouette potatoes. 

You see that confirmed throughout the menu. Kinsale Gin (blacks Bliss) and Clonakilty Whiskey (The Godfather) are noted in the short list of Deoch Failte (local lingo for a welcome drink). O’Neill’s Blackpudding, Union Hall, Cashel Blue and Macroom Mozzarella are all mentioned in the starters, while you’ll note Caherbeg and Rosscarbery in the mains. Local breweries are also supported.

Hake, and those Alouette potatoes!

And it seems that the locals appreciate it and, in turn, support the venue. Local of course, won’t cut it on its own. The expertise in the kitchen and the service out front also come into the equation, and the Monk’s team is well up to speed in these sectors.

On a previous visit, I noted that owners and founders Michelle O’Mahony and Gavin Moore have created a dining experience that goes beyond just food. It's a celebration of community, warmth, and the simple joy of good company and good food. And that also appeals to visitors, so much so that you are strongly advised to make a reservation here, whether your party is small or large, whether early or late.

After a warm welcome last Friday, we sat back at our flower-bedecked table and studied the menu. From that earlier visit, I remembered the O'Neill's black pudding pie, sherry-soaked raisins, cabbage slaw, aioli and was again tempted, especially by those amazing sherry-soaked raisins. 

But this time I was swayed by the promise in the Cashel blue cheese, spiced nectarine and candied pecan salad, a promise that was delightfully delivered, one of the very best salads, not just the cheese and the fruit but also the superb leaves, and the dressing and that spice of course. Very Highly Recommended.

Drinks had been sorted earlier. Monk’s Lane has quite a list, but I was concentrating on the non-alcoholic offering this time and was glad to see the Fierce Mild ales on the list. I first came across these at the May Food and Drink Festival in Ballymaloe. It is an alcohol-free extra pale ale that’s intense in flavour (the fierce side) yet mellow enough for any occasion (the mild side). 

Many Irish non alcoholic beers are not great, but this continues to impress, even though my category favourite here is Wicklow Wolf. I tried a Carlsberg 0.0 over the weekend. I’m saying nothing, the polite thing to do when you have nothing good to say.

The produce here may be local, but the kitchen regularly mixes in foreign techniques and spices. On a previous visit, I was more than well pleased by their slow-cooked Spanish-style lamb. It was a revelation, a rich stew packed with tender lamb.

I was thinking that the current offering of slow-cooked African-style lamb, with crispy potatoes, mint, and flaked almonds, would be pretty close, even if I didn’t know which African style applied, as lamb is popular all across the continent and not just in the Mediterranean countries. 

The tender lamb, already diced into bite-sized cubes, was, of course, the star of the dish, basically a stew, and I was glad that they provided a spoon to ensure that neither a drop nor a morsel went to waste! Packed with flavour and aromatic spices, it is another Very Highly Recommended dish.

And a big thumbs up from across the candlelit table where CL was tucking into the Hake in a parmesan herb crust, dill cream sauce, and local Alouette potatoes. The Parmesan and herb crust added a crispy layer to the perfectly cooked fish, mounted on a generous serving of those tasty potatoes. That thumbs up would have been even more emphatic had there been a helping of veg! 

Alouette potatoes? You may well ask. I asked Google and saw that variety is very popular with Irish growers and professional users. It is regarded as a second early variety. It has an eye-catching red skin and creamy yellow flesh. It is easy to cultivate. Rapid early foliage growth helps keep weeds down, and it is blight-resistant. 

The farmer or the gardener ends up with high-quality produce for less hassle. The variety is also much loved in the kitchen where it can be roasted, baked, steamed, boiled or chipped.

Clarke at the Park – A Culinary Celebration at Park Hotel Kenmare, on Sunday, 5th October 2025

Clarke at the Park – A Culinary Celebration at Park Hotel Kenmare, 

on Sunday, 5th October 2025

This October, Park Hotel Kenmare will host an evening of food, flavour, and collaboration, as one of the UK's most celebrated chefs, Sally Clarke MBE, joins Head Chef James O’Sullivan and the team at Landline at the hotel for a one-night-only culinary event.

On Sunday 5th October, guests will be welcomed to the hotel for Clarke at the Park, an exclusive overnight experience beginning with a Champagne reception, followed by a collaborative dinner created by Sally Clarke and the Landline kitchen team. The evening will celebrate the very best of local and seasonal Irish ingredients, crafted with the elegance and creativity that define both Sally Clarke’s cooking and Park Hotel Kenmare’s distinctive hospitality.

Sally Clarke, widely regarded as the “queen of seasonal eating”, has been at the forefront of ingredient-led, simple and refined cuisine for over forty years. She opened her legendary Notting Hill restaurant Clarke’s in 1984, pioneering a daily-changing menu that showcased the freshest seasonal produce – a radical idea at the time that has since become a cornerstone of contemporary dining. 

In addition to her award-winning restaurant, Sally established the Sally Clarke Shop and Bakery, supplying hotels, restaurants, and specialty food stores across London. She has published several acclaimed books, including Sally Clarke’s Book: Recipes from a Restaurant, Shop & Bakery and, most recently, In Season for 40 Years, marking the four-decade milestone of Clarke’s. Honoured with an MBE in 2009, Sally remains a hands-on presence at her restaurant, bakery, and shop, inspiring a new generation with her dedication to seasonality, quality, and simplicity.

At Park Hotel Kenmare, Sally will collaborate with Chef James O’Sullivan, whose menus at Landline are a tribute to Kerry’s landscape, producers, and traditions, reinterpreted with subtlety and imagination. Together, they will create a special menu that reflects their shared passion for provenance and flavour.

The Landline

Clarke at the Park includes overnight accommodation in one of Park Hotel Kenmare’s luxurious guestrooms, Champagne reception, the collaborative dinner, and a full Irish breakfast the following morning in the Sean Scully Room.

This exclusive experience is available only on Sunday 5th October 2025, priced from €365 per person sharing. Spaces are limited, don’t miss Clarke at the Park this October, to book visit parkkenmare.com. 

press release

Lidl Kickstart 2025. Promising Producers Highlighted.

Lidl Kickstart 2025. Promising Producers Highlighted. 

Worth Checking Out!

Amazing treats from Carrigaline's Second Street Bakeshop.

The annual Lidl Kickstart is underway. I made a call to the Ballyvolane store
the other day and purchased a few to try. The gluten free Gourmet Toffee
Popcorn was the star of the show as far as I am concerned. These addictive
little mouthfuls, made with all-natural ingredients, including Irish
butter and Achill sea salt, are produced by Second Street Bakeshop in Carrigaline.

We've previously highlighted some of their products that were

bought in Bradley's, North Main Street, Cork. Ideal for a Netflix night.

Go on, treat yourself

Slim's Healthy Kitchen began with their 2013 Belfast restaurant and they introduced a range of retail convenience meals tailored to the health-conscious consumer. This Jerk Chicken with Rice is one You get the chicken plus fire-roasted sriracha peppers, sweetcorn, garden peas and basmati rice. We shared one for lunch and it was a treat, a delicious mix of textures and flavours and judiciously spiced.

A big thumbs up also for this 100% Irish Gluten Free Porridge.
The oats are grown, milled and packed on the Cotter family farm in
Castletownroche, Co. Cork

Looking for a good well priced coffee? Then consider this American blend.
Coffee beans from Brazil, Guatemala and Honduras are in the mix. Quite a story
behind this rapidly expanding small firm, started when they needed coffee for their own café.
Read more about Galway Roast as you sip one of their coffees.

Having a cuppa? Feel like a wee treat with it? Northern Ireland's New Found Joy bakery 
have you covered. Their Caramel Squares and Rocky Road were featured in the pack. And, yes,
 featured, rather than feature - they are all gone! It is a gluten free bakery.

Just a small selection from what is available at Lidl Kickstart 2025.

Hide and seek at Grow with Aldi

With no dedicated signage in the store, in contrast to Lidl, it was very difficult to find the products that are being highlighted in the 2025 Grow with Aldi promotion. But I did know where to find the delicious ice creams produced in Novohal by the Good Dairy. By coincidence, the one beer that I bought (not part of the current promotion) was a success story from a previous Grow with Aldi. Wicklow’s O Brother did go on to produce a number of beers for the supermarket, including this stout.

Experience Gill To Fin Dining with A Rare Refinement with Meeran and Aishling

press release

Experience Gill To Fin Dining with A Rare Refinement 

Aishling Moore of Goldie Restaurant to Collaborate with Meeran Manzoor of 

Rare in Kinsale, For One Night Only, Saturday, October 11th.

Two of Cork’s most acclaimed restaurants — Rare at The Blue Haven in Kinsale and Goldie in Cork city — are joining forces for an exclusive.

Michelin Guide-recognised chefs Aishling Moore and Meeran Manzoor will come together to create an eight-course tasting menu with a unique seafood focus, designed to showcase the very best of Cork’s coastal waters and outstanding local suppliers. 

Goldie, located on Oliver Plunkett Street, is renowned for its “Gill-to-Fin” approach and ever-changing menu reflecting the day’s catch. Rare, meanwhile, has become known for Meeran’s signature blend of South Indian heritage and French culinary techniques, producing hyper-local, ingredient-driven dishes.

“I’ve always admired Aishling’s bold flavours and her gill-to-fin approach to food. At Rare, our menu has a natural focus on seafood, with its own distinctive flavours, shaped by the Tamil Nadu connection. I’m really excited about this collaboration and the chance to cook alongside Aishling in Rare,” said Meeran Manzoor, the Executive Head Chef at Rare at Blue Haven.   

Aishling Moore, of Goldie, said, “I’m delighted to collaborate with Meeran and his team and bring Goldie’s Gill-to-Fin ethos to Rare. Cork’s seafood is world-class, and this dinner is about showcasing that in a fresh and exciting way.” 

Guests will enjoy an exclusive eight-course tasting menu priced at €125 per person, with optional wine pairings available. 

For those wishing to make a weekend of it, accommodation packages are available at both The Blue Haven and Old Bank Townhouse. Packages start from €216 per person sharing, including the tasting menu, overnight stay, and breakfast the following morning.

Book the Blue Haven package at www.bluehavenkinsale.com, and the Old Bank Townhouse package at www.oldbankhousekinsale.com. Dinner-only bookings for the evening can be made via www.rare1784.ie or by calling 021 4772 209.

Easy Plant Points Advice: What Are Plant Points And Why Your Gut Loves Them

Easy Plant Points Advice: What Are Plant Points And Why Your Gut Loves Them

Plant points advice from Nutritionist, Jane McClenaghan.  Here she talks us through how 30 plant points a week can help with your gut health, how to track them and what foods are best to hit your target. You’ve heard of 5 a day, but did you know that eating 30 different plant foods every week could be the key to good health?

Plant points are a way of checking in on how much variety you are getting in your diet each week. The aim is to score at least 30 different plants. Each food only counts once, even if you eat it several times a week, so you can’t consume 30 apples to hit the goal – variety is what counts here. The idea is to get as many different plants, in all their forms, into your diet as possible. Fruit, vegetables, herbs and spices, pulses, wholegrains, nuts and seeds and other plant foods all count towards hitting your target. You may be pleased to hear that is that dark chocolate, good quality coffee and tea all count too. Why Does Plant Diversity Matter for Gut Health? The magic number of 30 a week originated from the American Gut Project (1), a citizen science project that discovered that those who ate 30 or more plant foods a week had a better abundance and diversity of beneficial bacteria in their gut microbiome. The good bacteria in our gut microbiome thrive on a diet rich in nutrients, fibre and polyphenols, all of which we get from plants in our diets. Different plant foods contain different types of prebiotic compounds including fibre (soluble, insoluble and resistant starches), a variety of polyphenol nutrients and a range of different nutrients, so the more variety we have, the better on all counts. How are plant points tracked? Every different plant food that you eat in a week counts as one point. For example, if you have overnight oats with blueberries and Linwoods milled flaxseed, that is 3 plant points. Remember that it’s variety you are aiming for, so if you have this breakfast every day, it will only add up to 3 points in a week, but if you choose different ingredients, you’ll hit a higher score – e.g. overnight oats with grated apple, ground cinnamon and Linwoods hemp seeds gives you and extra 3 because you’ve changed the fruit, added a spice and swapped up the seed. Plant points go way beyond just eating more fruit and veg, and this is where things get interesting. You can count any plant food in your diet as one point. You might find a few surprises on the list. What counts towards plant points: Nuts and seeds Flaxseed, Chia, Walnuts, Brazil nuts, hazelnuts, Sunflower Seeds, Poppy Seed. Hit a high score every week with Linwoods Milled Flaxseed, Sunflower, Pumpkin & Chia Seeds & Goji Berries to give you 5 plant points in one easy helping. Beans and lentils Chickpeas, red kidney beans, lentils (green, puy, red, …) Herbs and spices Get creative in your recipes and try some new flavours. Fruit and vegetables start having a look around the fruit and veg aisle and notice what is available. If you always buy broccoli, pop cauliflower or kale into your basket this week. If you always opt for red peppers, mix it up and go for yellow, green or orange. They all count as one plant point. Miscellaneous Tea and coffee, cacao and chocolate (but only if it is really dark, so choose a decent dark chocolate that has a minimum of 70% cocoa solids. It’s the cocoa that counts, so milk chocolate won’t cut it!) soya based foods like miso and tofu How to track your 30 a week Make a note of each different plant you consume in a week. After 7 days, tally up your total and see if you have hit the goal of 30 different plants. Remember, different colours or varieties of the same type of plant can be counted as individual points. The goal is variety! Each different colour, texture or flavour you add contributes a different set of nutrients to your diet to help your gut microbiome to flourish and thrive. Tips for success: Eat a rainbow. Choose different colours or varieties of the same plant e.g. red onion, white onion, scallions = 3 points. Choose a fruit or veg you haven’t eaten for ages. Hit the spice rack and add some ginger, turmeric, chilli, cayenne, paprika, etc. – these all count as one point. Add more herbs to your recipes. Dried, frozen or fresh will count. Check out the frozen food aisle for frozen fruit, vegetables, herbs or try c auliflower rice Mix up your wholegrains. Oats, quinoa, brown rice, wholewheat, spelt, buckwheat. Try something new. Check out Linwoods range of seeds – an easy way to get 5 of your 30 points is to use Linwoods Milled Flaxseed, Sunflower, Pumpkin & Chia Seeds & Goji Berries. Choose mixed nuts, or swap your regular peanut butter to almond, cashew or hazelnut butter Try Linwoods hemp seeds as a tasty salad topper Add tinned pulses or lentils to your favourite one pot wonder meals to bulk them out and score yourself a few extra point Do I need to be fully plant based? Not at all. You can add more plant points to your diet, no matter what sort of diet you prefer. It doesn’t mean you have to switch to a vegetarian diet. The key thing is to start adding more plants and increasing your variety. The original research found that whether people were eating a vegetarian, vegan or omnivore diet, it was the variety that made the difference. McDonald D, Hyde E, Debelius JW, Morton JT, Gonzalez A, Ackermann G, et al. American Gut: an Open Platform for Citizen Science Microbiome Research. mSystems. 2018 Jun 26;3(3). About the Author Jane McClenaghan is Northern Ireland’s most recognised nutritionist with over 20 year’s experience. Her company Vital Nutrition specialises in developing and delivering group sessions for corporate and community clients both online and in-person as well as running an online membership club and offering one-to-one consultations. Jane’s knowledge in the subject area of health and wellbeing is unrivalled as indicated by her qualifications, reputation and experience. Jane’s sessions cover a range of health and wellbeing topics from mental health to stress, female and male health, healthy eating on a budget, heart health, sleep, family wellbeing and much more. ________________________________________ Jane is also the author of two books on nutrition, she writes a weekly column in the Irish News, has a monthly slot on radio U105 and is a regular contributor to the BBC, The Belfast Telegraph and many other media outlets. You can find out more and get in touch with Vital Nutrition here; vital-nutrition.co.uk press release from Linwoods

 

You're in safe hands at the Lifeboat Inn in Courtmacsherry

 You're in safe hands at the Lifeboat Inn in Courtmacsherry

Aubergine Bake

I had an inkling I’d like the Aubergine Bake while checking the menu in Courtmacsherry’s Lifeboat Inn last Friday. Don’t think I've come across this bake before in any local restaurant, though I have enjoyed versions of Aubergine Parmigiana in places such as Da Mirco and Sicilian Delights (when they were in the Marina Market), and the dishes are fairly similar. Another bake I remember is a marvellous Portmagee Crab Bake at the Mad Monk by Quinlans in Killarney.

Fish Gratin

Of course, much depends on the ingredients, not to mention the chef; the Lifeboat has a high-class operator, co-owner Martin, in the kitchen who seeks out the best of local and fresh. The team out front is led by co-owner David, and he and his colleagues make sure everything runs smoothly.

Aubergines, called eggplants in the US and elsewhere, are a versatile fruit (not technically a vegetable) and may be cooked for a variety of dishes such as moussaka, caponata, ratatouille and parmigiana (which usually consists of oven-baked alternating layers of fried aubergine, tomato sauce, and pecorino cheese.

My choice was a resounding success, a five-star Aubergine Bake (with tomato sauce, Mozzarella, and basil). The combination, including juicy pieces of the aubergine, was waiting to be discovered under a gorgeous, cheesy, crumbly cover. And on the side was a fresh salad and a helping of their fries.

There was another top-notch "pie" across the table where CL oohed and aahed as she tucked into the Seafood Gratin, with Mornay Sauce, Golden Crumb, Creamed Potato, and Lemon (26.00). Another beautiful topping, much better than the usual potato. But there was some beautiful mashed potato on the side along with a salad, all washed down with a glass of the highly recommended non alcoholic cider from Stonewell.

The lads in the Lifeboat support local and, as well as Stonewell, you’ll also see (among others) Castletownbere, The Lost Valley Farm, Silverhill Duck, Macroom Buffalo, Caherbeg, Rosscarbery and Ardsallagh Goats Cheese listed on the menu.

We started with a shared bowl of Castletownbere mussels (13.00). They were as fresh as can be, cooked to a tee and served with a lemon and a slice of their own brown bread. I haven’t enjoyed mussels so much in a long while. Again, this simple product was local, from Roaring Water Bay west along the coast. Simple but simply superb.

Indeed, the meal was superb all through, so good that we had to leave some very tempting desserts behind! Local produce also featured here, including Bushby Strawberries in the Posset, Five Farms liqueur in the Tiramisu and Lost Valley Cheese (a tiny farm in Inchigeela) in the cheese course, all at €8.50. Next time!

For more on the Lifeboat Inn, including reservations, click here.

Before the meal, we strolled through the local wood, which is at its best in May when an abundance
 of wild garlic and bluebells bloom and tussle for space under the trees. As we walked,
the tide was lapping gently, mostly unseen,  on the rocks below to our left. When we reached
the end of the wood, we had a splendid view over the ocean with
the Old Head of Kinsale lighthouse away to our left. Enjoyed the walk and the enjoyment
factor rocketed as we ate in the Inn.

Our stroll in the wood took us about 50 minutes, out and back, but the path
goes on for much further. At one point, we came across a field full of these
healthy-looking greens. I wasn’t too sure what it was. Hardly beet?
Mangolds? But the beet is hardly grown in Ireland anymore and
I didn’t know if mangolds are either. A local man, also on the walk,
 put me right and confirmed that it was indeed beet, grown here for
animal fodder and no longer for sugar. And AI tells me that mangolds
are still grown in Ireland for fodder. And, surprisingly, for human
consumption as a heirloom vegetable! 

Check the Daily Specials when visiting the Malthouse Café in Midleton

Check the Daily Specials when visiting 

the Malthouse Café in Midleton

Super Stir Fry

I could have missed out on a stunning dish at the new Malthouse restaurant at the distillery in

A showery Sunday morning at Fota Wildlife Park

 A showery Sunday morning at Fota Wildlife Park

Super confident Penguin eases through

Touchdowns & Toasts — a pre-game NFL Brunch at The Croke Park

 press release 

Touchdowns & Toasts — a pre-game NFL Brunch at The Croke Park

Brunch at the

A FEAST FOR THE EARS, AND THE BELLY. SOUNDS FROM A SAFE HARBOUR RETURNS

 SOUNDS FROM A SAFE HARBOUR RETURNS

A FEAST FOR THE EARS, AND THE BELLY

Pic: Bríd O'Donovan

Expect one-off pop-ups, secret bites, festival feasts, and a brand new SFSH Sunset Market, with the best local chefs and produce that Cork has

Enjoy the view and broaden your dining horizons with a trip to The Lodge at Myrtleville.

Enjoy the view and broaden your dining horizons with a trip to The Lodge at Myrtleville.

It was almost by accident that we found ourselves in Myrtleville last Friday evening. It was also by

A Downton Abbey-Inspired Getaway at Glenlo Abbey Hotel & Estate

 FALL INTO HISTORY THIS AUTUMN

 

A Downton Abbey-Inspired Getaway at Glenlo Abbey Hotel & Estate

 

Majestically rising from the still waters of Lough Corrib and dating

The Bosun is one of Cork’s treasured food traditions

The Bosun is one of Cork’s treasured  food traditions

After all those decades, the harbourside restaurant still has what it takes!

The Prawn Cocktail may be passé in some restaurants, but not here.
You'll find another excellent example at the Garryvoe Hotel.

It was a beautiful day that we chose to go to