Cork Restaurants To Take Part in Chef Network's Open Kitchen Week

Cork Restaurants To Take Part 

in Chef Network's Open Kitchen Week

Open Kitchen Week Ambassador and Founder of Grá Chocolates, Gráinne Mullins and Chef Network Spokesperson 

and Sous Chef at Glovers Alley, Aoife Comerford, at the launch

Turn Passion Into Profession with Chef Network

Join Open Kitchen Week, 10th to 16th November

Have you ever wondered what really happens behind the scenes in a professional kitchen? As part of its Open Kitchen Week initiative running from 10th - 16th November, Chef Network invites you to step 'behind the pass' and experience the inner workings of top kitchens across Cork.

In its third year, Open Kitchen Week is Chef Network’s initiative designed to offer aspiring chefs and culinary enthusiasts a hands-on glimpse into the world of professional kitchens. Whether you're a student exploring career options, a passionate home cook, or someone considering a career shift, this unique opportunity opens the doors to real-life kitchen experiences across Ireland’s top restaurants, hotels, bakeries, cafés, and workplace kitchens. Even those already working in the industry can take part to broaden their horizons and gain insight into different culinary sectors or styles of establishment.

This November, kitchens across Cork will open their doors to curious visitors eager to gain an insight into life behind the pass. Cork International Hotel, near Cork Airport, will welcome participants to explore the rhythms of a busy hotel kitchen. At the same time, the city-centre Metropole Hotel will also offer a behind-the-scenes look at everything from breakfast service to evening dinner for guests passing through Cork.

In Kinsale, Blue Haven and Hamlets will showcase the hospitality of the seaside town, while Rare at Blue Haven, featured in the Michelin Guide, will give participants the chance to discover what it takes to earn such recognition. For those with a sweet tooth, Praline Pastry and Chocolate Café in Mitchelstown offers a glimpse into the art of crafting chocolate, pastries, and bespoke wedding cakes. Sage Products in Midleton develops a wide range of dips, sauces, and gastro meals for retail, B2B, and foodservice markets, offering participants valuable insight into the world of food production.

Open Kitchen Week Ambassador and Founder of Grá Chocolates, Gráinne Mullins and Chef Network Spokesperson 

and Sous Chef at Glovers Alley, Aoife Comerford, at the launch

Open Kitchen Week Ambassador and Founder of Grá Chocolates, Gráinne Mullins, fondly remembers her first time in a professional kitchen and jumped at the chance to take part as a host kitchen for Open Kitchen Week. “For me, Open Kitchen Week is a chance to give back to the industry that has given me so much. I still remember the excitement of my first work experience placement in my transition year. That glimpse into a professional kitchen lit a fire in me that led to a ten-year career in fine dining before I started Grá Chocolates. Now, I always want to offer that same inspiration to the next generation. We're throwing open our doors at Grá Chocolates to aspiring young chefs, pastry chefs, and chocolatiers, letting them see what a day in our world is really like. I'm truly honoured to be the ambassador for this year's event and to help shine a light on the incredible kitchens all over Ireland”. 

Registration for Chef Network’s Open Kitchen Week, taking place from 10th to 16th, 2025, is open online at openkitchen.ie

Keep up to date with the latest news by following Chef Network on social at @chefnetworkirl

 

“Warty Goblin” Pumpkins and Traditional Irish Barmbrack, two spooktacular Hallowen treats from Marks & Spencer

 Marks & Spencer Ireland Unveils Spooktacular Halloween treats from Exclusive “Warty Goblin” Pumpkins to Traditional Irish Barmbrack

in time for Halloween, Marks & Spencer is celebrating Irish harvest tradition and seasonal fun with two locally inspired favourites that are available exclusively in M&S stores across the Republic of Ireland. The characterful “Warty Goblin” pumpkin and the classic Irish Barmbrack are both unique to the Irish market this season, bringing together the best of home-grown produce and much-loved local tradition.

The Warty Goblin Pumpkin, grown in Ireland, bursting with character

Marks & Spencer is once again bringing a touch of mischief to Halloween with its exclusive “Warty Goblin” pumpkins, grown in Ireland by trusted producer Gilfresh. Available in all M&S stores across the Republic of Ireland from October 15th, these pumpkins are priced at just €3. Sparks members can also enjoy a €1off  offer between the 16th and 31st October.

Unlike the smooth skinned pumpkins usually seen in stores, Warty Goblins are instantly recognisable for their naturally warty surface, This distinctive feature makes them perfect for adding a touch of spooky charm to any Halloween display or carving creation.

Lovingly grown by William Gilpin of Gilfresh Produce, a long standing M&S partner through Dole Produce, these pumpkins are planted outdoors in May and matured slowly in the Irish fields through the summer. The combination of a dedicated growing process, rich local soil, soft rain, and late season sunshine gives them their distinctive warty texture and vibrant orange hue. These hardy pumpkins take longer to grow than standard varieties, making them exceptionally robust for both display and carving.

William Gilpin said: “We’re incredibly proud of these Warty Goblin pumpkins. We’ve put a lot of care into growing this exclusive variety, and it’s fantastic to see their unique character come to life. They’re not just fun for Halloween; they’re also a testament to the quality of Irish produce, and we’re delighted that M&S customers will be able to enjoy them.”

In line with M&S's commitment to sustainability and reducing waste, these "Warty Goblin" pumpkins are not just for display – they are fully edible! Once Halloween festivities are over, they can be transformed into a delicious pumpkin soup, and their seeds can be roasted for a tasty, nutritious snack.

This year, Gilfresh Produce, in collaboration with Dole Produce, will also be supplying the popular "Wicked Pumpkin" and "Spooky Pumpkin" varieties to all M&S stores in the Republic of Ireland, ensuring a fantastic selection for all Halloween enthusiasts.

A taste of tradition, the return of traditional Irish Barmbrack

To balance the spooky with the nostalgic, M&S has launched its seasonal traditional Irish Barmbrack for the Samhain festivities. M&S traditional Barmbrack, (bairm breac in Irish) is made exclusively for the Irish market by Genesis Bakery. This product is currently on offer at €2.50 until the end of October (normal price €3.50).

Originally launched in 2022, this yeasty bread has a good texture. It's light and flavoursome with a great balance of sultanas, cherries and mixed peel with warm spices - perfectly served buttered, accompanying a hot cup of tea. Barmbrack was traditionally baked on Halloween (Samhain) and has long been a staple of Irish festivities. Whether for sharing with family, or giving as a seasonal treat, the M&S’ Barmbrack brings a touch of comforting Irish tradition to Halloween tables nationwide.

Celebrating Halloween the Irish way

From locally grown Warty Goblin pumpkins to the time honoured Irish Barmbrack, M&S Ireland’s 2025 Halloween line up celebrates quality Irish produce, sustainable sourcing, and cherished traditions, all under one roof.

#mediarelease

Mid-week lunch in Vienna Woods in its once "hidden" Crawford Bistro

Lunch in Vienna Woods, in its once "hidden"  Crawford Bistro

The Vienna Woods Hotel, overlooking Glanmire, has a long history. The original building, surrounded by woods and perched on a height overlooking the Glashaboy River, has stood there since 1756.

One school break (Easter or summer, I do not recall) in the early sixties, I worked here for a couple of weeks, helping new owner Joan Shubuek. I mostly did the washing up and a few other odd jobs around the place.

As my day came to an end, Mrs Shubuek would sometimes invite me to have a meal with her. A chicken was usually produced, and we chatted as we ate, before I got on my bike and headed to the hills on the opposite side of the river.

Our dining space the other day.

Comfy spot for a private party
in the Bistro

We, a quartet of us, had lunch here recently in the Mabel Crawford Bistro, which itself has had something of a hidden history. It is an unusual mostly narrow space (with a series of various sized, though mostly small, linked rooms) and reportedly long hidden until discovered about 16 years ago. 

“Moving an old fridge in 2009 revealed a 150 year-old kitchen and pantry, of the old house, which was transformed into a 90-seat bistro.” Generations of the Crawford family, the brewers, lived here from 1875 to 1946. The bistro is named after one of them.

Originally known as Lota Lodge, an 18th-century Regency-style country house was built here by Davis Ducart for Lord Barrymore. It forms part of a ring of grand country houses in the area, including Dunkathel House and Glyntown House. In 1951, it was purchased by a religious order and operated as a seminary until 1964 when Mrs Shubuek transformed it into a hotel, the name inspired by its surroundings that she thought resembled the Vienna Woods. 

The Fitzgerald family and Michael Magner bought it in 2006, with Magner taking full ownership in 2019 having bought out the Fitzgerald family. Now a four-star, family-run hotel, it blends historic charm with modern amenities across 22 acres, 10 minutes from Cork city. This spectacularly sited hotel is a careful blend of old and new, is very well decorated and comfortably furnished and a pleasure to visit. So why not call in for a drink or a bite next time you’re in the area. I can assure you it is now much changed from the 1756 structure.

During our recent lunch, we had a superb service, quiet and polite, proactive and effective. I wonder if it was like that in its earlier centuries!

Chicken Wings with Vienna Woods Hot Sauce with Cashel Blue Cheese Mayonnaise. An excellent
starter which is also available as a main course. 

Sixteen Hour Braised Bandon Beef Featherblade with Saffron Risotto,
Cavolo Nero, Garden Peas, Red Wine Jus. The risotto
was a nice change from the usual mashed potatoes.
 The Roast of the Day (beef) went down very well also.
Most mains are served with a side of seasonal vegetables.

This Warm Apple & Berry Crumble Tart, served with with Vanilla Bean Ice Cream and Apple Crisp was 

our choice for dessert, Quite a few more available including their Summer Bombe Berry Alaska and 

a Warm Chocolate Walnut Brownie. as well as Chef's Freshly Folded Cheesecake  of the day.

Innovative Smoky Gin from Killarney's Wayward Irish Spirits. "..new take on an old spirit".

 Innovative Smoky Gin from Killarney's Wayward Spirits

Wayward Smoky Gin 39% ABV, 700ml bottle

You've got to hand it to Killarney's Wayward Irish Spirits. Already recognised and respected for their whiskey, both the Liberator series and their very own Lakeview Estate, they now have a gin to offer. Not just any old gin but a smoky one! The smoke comes from it being finished in a peated whiskey cask!

There's a lot of history behind the O'Connell family, after all the Liberator Daniel O'Connell (who gave the British a hard non-violent time of it) was one of the ancestors. He, and his followers, were called the wayward Irish by British premier Robert Peel. Maurice and wife Francesca, are behind the current Liberator enterprise.

Maurice, a direct ancestor of Daniel's, likes to think that the relationship "gives us a license to do things in a different way,”  One of these "different ways" includes ageing this gin in an ex peated whiskey cask at the O’Connell ancestral home in County Kerry for a subtle but unique smoky character.  

Maurice says: "As far as I can discover, it’s the first time this has been done in Ireland or UK. (There may be a good reason for this that we haven’t yet worked out!). It’s very ‘Marmite’ with people either loving it or refusing to try it..." 

Smoke is there for sure but as a smooth team player rather than a disruptive influence. The essential juniper is the captain of the ensemble, as should always be the case. As they say themselves "Peat, used subtly, can act like salt on your food, elevating the other elements." 

And the outcome, in this very first batch, is really excellent with a deep long finish. Some gins are very upfront at the beginning but lack the staying power of the Wayward Smoky.

Wayward are very happy with this new product: "We don’t do ‘me too’ - this is a genuinely new take on an old spirit and leverages off the cask finishing and blending skills we apply to our whiskey making." 

I'm sipping this one neat from the fridge as Wayward suggest. They also suggest using it with a splash of tonic and an olive - I may get around to that later on!

#waywardgin #pushingtheboundaries.  @waywardirishspirits

Zambrero Ireland Calls on Cork to Help Pack 100,000 Meals to Fight Global Hunger

 Zambrero Ireland Calls on Cork to Help Pack 

100,000 Meals to Fight Global Hunger

Register to help Zambrero with their Meal Packing Day in University College Cork on Thursday, 16th October, to pack meals for those facing hunger in communities worldwide 

General Manager of Zambrero Ireland, Darragh Fanning, and Irish Olympic Sprinter
 and Plate4Plate Ambassador, Sharlene Mawdsley.

With thirty-one locations across the country, Zambrero Ireland, with the help of sports ambassador, Olympic Sprinter Sharlene Mawdsley, is rallying the Cork community and asking volunteers to register at zambrero.ie and help pack up to 100,000 meals for those in need of food worldwide on Thursday, 16th October at University College Cork. 

Darragh Fanning, General Manager of Zambrero Ireland, expressed his commitment to the initiative, saying, "This is our fourth year running the

FREDERIC DESORMEAUX APPOINTED GROUP EXECUTIVE CHEF AT FLYNN CUSH GROUP

Fred. Pic:Photo: Jay Woodard

FREDERIC DESORMEAUX APPOINTED GROUP EXECUTIVE CHEF AT FLYNN CUSH GROUP

Frederic Desormeaux (right) has been appointed Group Executive Chef at the Flynn Cush Group, which includes Cush Midleton, Sea Church and the Salty Dog in Ballycotton. This marks a new chapter for the restaurants, which are all located in East Cork. 

Frederic is currently Executive Chef at Sea Church and Salty Dog, the latter of which opened to

JAZZ DINING EXPERIENCES ON OFFER AGAIN AS METROPOLE HOTEL CONFIRMS NEW ACTS AND OLD FAVOURITES FOR THIS YEAR’S JAZZ FESTIVAL CLUB

METROPOLE HOTEL CONFIRMS NEW ACTS AND OLD FAVOURITES FOR THIS YEAR’S JAZZ FESTIVAL CLUB

At the launch (l to r): Kevin O’Leary, Bar Manager, The Met; Sandra Murphy Kelleher, Group Brand & Communications Manager, Trigon Hotels; Louise McNamara, General Manager, The Metropole Hotel; Martin Donnelly, Guest Services Executive, The Metropole Hotel. Pic: Brian Lougheed.

Jazz Dining Experiences on offer again.

The Metropole Hotel has launched the line-up for this year’s Jazz Festival Club, which runs across the October Bank Holiday weekend. The original home of the Cork Jazz Festival is welcoming firm favourites along with some new additions to the bill. 

Music fans can expect a mix of swing, funk, groove and blues from top Irish and international artists.

The line-up includes

Blas na hÉireann 2025 winners announced in Dingle. Thirty three producers from Co. Cork take home awards

Blas na hÉireann 2025 winners announced in Dingle.

Thirty three producers from Co. Cork take home awards

Skeaghanore West Cork farm win Best in County, proudly supported by Cork LEO. 

Dingle. Pic by AllenKiely

 

 
All roads led to Dingle on Friday 3rd October for the eagerly anticipated finals of Blas na hÉireann, The Irish Food Awards, now in their 18th year and firmly established as the largest and most influential food awards on the island of Ireland. 

 

This year, 40 producers from Co. Cork were shortlisted across a wide range of categories, with 32 of them taking home coveted Blas awards. The bronze, silver and gold winners from the county include: 

Alternative Christmas Pudding Company, Bandon Vale, Bandon Vale Cheese, Bantry Bay Seafoods, Blacks Brewing & Distilling, Clona Dairy Products Ltd., Folláin, Foxway Co T/A Silver Pail Dairy, Hassetts Bakers & Confectioners Ltd., Hyde Ltd., Irish Yogurts, Irish Yogurts Ltd., K O'Connell Fish Merchants, Keohane Seafoods, Kepak, Kinsale Mead, Leahys Open farm, McCarthy's of Kanturk, Mella's Fudge, Nohoval Drinks Company Ltd. T/A Stonewell Cider & Nohoval Apple Wine, North Cork Creameries, Nua Asador, O Donovan's Enniskeane, O'Flynn's Gourmet Sausage Company, O'Keeffes Bakery/Irish Country Cuisine, Ogam Foods Ltd., On The Pigs Back (La Charcuterie Irlandaise Ltd.), Scally's of Clonakilty, SuperValu, Second Street Bakeshop, Velo Coffee Roasters, West Cork Distillers and Wildberry Bakery. 

Skeaghanore West Cork farm was awarded Best in County, proudly sponsored by Cork Local Enterprise Office. “We extend our warmest congratulations to the Cork County Winner - Skeaghanore West Cork Farm - at this year’s Blas na hÉireann awards,” said Kevin Curran, Head of Enterprise at LEO Cork North & West. “This accolade is a testament to the exceptional quality and creativity of our local Cork food producers. Their success not only brings pride to Cork but also showcases the incredible food talent and potential within Cork. The Cork County LEO's are thrilled to see their hard work and vision recognised on such a prestigious Irish Showcase of Food".

 

2025 marks another record year for Blas na hÉireann, with over 3,000 entries across more than 180 categories, reflecting the strength and diversity of Irish food and drink. 

Second Street Bakeshop, who make this Gourmet Toffee Popcorn,
were among the winners.

 

Pic by AllenKiely

This year’s finalists and winners had the opportunity to showcase their products at the Blas Village and the popular Eat Ireland in a Day market, both of which returned to Dingle alongside the annual Backyard at Blas panel discussions supported by Bank of Ireland. The weekend offered producers a chance to connect with buyers, industry experts, media, fellow producers, and food lovers, while also celebrating the people, and the talents, that make Irish food so special. 

Speaking after the announcement, Artie Clifford, Chairperson of Blas na hÉireann, said “Every year the standard rises, and 2025 has been no exception. To see such talented producers from Co. Cork represented on the shortlist, and now to celebrate the winners from that county, is a real testament to the skill, creativity and resilience of Ireland’s food producers. Making it to the finalist stage alone is a huge achievement, and to win at Blas is something of which to be incredibly proud. Irish food and drink continues to go from strength to strength, and it is a joy to celebrate that strength and that community here in Dingle.”  

The Blas na hÉireann awards weekend ran from Thursday 2nd to Sunday 5th October in Dingle, with a packed programme of events shining a spotlight on the very best of Irish food and drink. Sustainability once again remained a key focus, with the event continuing to build on its waste-free commitments and support a more conscious future for Irish food. 

#pressrelease Updated 09.10.25

THE METROPOLE HOTEL MARKS NEW PARTNERSHIP WITH CORK OPERA HOUSE WITH JAZZ INSPIRED COCKTAIL

METROPOLE HOTEL MARKS NEW PARTNERSHIP WITH CORK OPERA HOUSE WITH JAZZ INSPIRED COCKTAIL

Louise McNamara, General Manager, The Metropole Hotel; Laura Noonan,
Partnerships and Development Manager, Cork Opera House; Kevin O’ Leary, Bar Manager, The Met; Sandra Murphy Kelleher, Group Brand & Communications Manager, Trigon Hotels.  Photo: Brian Lougheed

 

The Metropole Hotel has launched a new jazz inspired cocktail to mark the

EAST CORK RESTAURANT GROUP WINS DOUBLE AT PRESTIGIOUS GC AWARDS

EAST CORK RESTAURANT GROUP WINS DOUBLE AT PRESTIGIOUS GC AWARDS

Dan's Castletownbere cod at Cush Midleton

Chefs from Sea Church / Salty Dog, and Cush, were awarded Best Seafood Chef of the year at the 2025 Georgina Campbell Irish Food & Hospitality Awards 

The East Cork restaurant and hospitality group Flynn Cush Ltd is

Elbow Lane rebounding Bite by Bite. A new less formal menu!

Elbow Lane rebounding Bite by Bite.

A new less formal menu!

Bulgogi goat sausage

“As we gear up to open fully, we are hoping to introduce some new diners to a taste of Elbow Lane with this more relaxed format”, says Harrison Sharpe, head chef of Elbow Lane. We sampled that new format, under the heading Bites at Elbow Lane, last Tuesday, and were very impressed indeed by the Bites, their quality and variety.

Indeed, we got through quite a few Bites from this