Marks & Spencer launches its largest ever festive food range in Ireland.

press release

Marks & Spencer has launched its largest ever festive food range in Ireland.

More than 35 Christmas products now available in stores earlier than ever before due to strong customer demand.

The range includes several new seasonal innovations across party food and festive food-to-go, such as the Festive Turkey Dipper, Gingerbread Blondie Cookie Cup Pies and new additions to the popular sandwich lineup. All party food is freezable, making it convenient for shoppers preparing for the season ahead.

This year also marks the sixth consecutive year of M&S partnering with Focus Ireland, with 5% of sales from the festive food-to-go range supporting the charity’s work.

CHRISTMAS OFFICIALLY STARTS NOW! FESTIVE SANDWICHES AND PARTY FOOD HIT SHELVES EARLIER THAN EVER BEFORE… M&S is kicking off Ireland’s Christmas bits and bites season now, launching its biggest and best range of party food and festive sambos yet.
M&S Food lands biggest Christmas launch day yet, with OVER 35 festive faves hitting stores NOW! The ‘Home of Christmas Bits and Bites’ introduces 8 new, seriously sensational party food must-haves (with more to come this month!), including a mini version of our best-selling Christmas Café ICON! Kicking off the Christmas season sooner than ever, festive food to go is back with 8 BRAND NEW additions joining our returning Christmas classics, including our first EVER festive breakfast pot! M&S are proud to be partnering with Focus Ireland for the 6th festive season in a row. 5%* of sales from each item sold in our festive food on the move range will be given to Focus Ireland, the housing and homeless charity. With MORE seasonal STUNNERS now available which are set to be social SENSATIONS, say hello to our Gingerbread Blondie Cookie Cup Pies and Fully Loaded Peppermint and Double Chocolate Ice Cream.
M&S Food is making Christmas dreams come true… launching festive favourites such as sandwiches AND party food on the SAME day, earlier than EVER before due to customer demand. It’s official… we’re all ready for the festive season to begin!   The M&S experts have worked for over a year to perfect our biggest and best party food range yet, with market-leading innovation set to send shoppers (and social) wild. Festive favourites with a twist include festive turkey dippers (yep!), while Turkey Feast Sandwiches (inspired by our in-store Café social stars) pack all the flavours of Christmas. And what’s more, all our party food is freezable, so you can get ahead by popping it away (in the freezer), for the big day!   In our festive food to go range, our iconic Turkey Feast is back. Plus, breakfast, sides and drinks are aplenty, including Gingerbread Overnight Oats and Festive Turkey Dippers that are sure to be a social star!   And if that wasn’t enough, M&S Food is making sure this is the BIGGEST Christmas launch day yet, with more than 35 festive faves landing into the Foodhall, including our Gingerbread Blondie Cookie Cup Pies and Fully Loaded Peppermint and Double Chocolate Ice Cream… YES PLEASE!
IN THE MOOD FOR PARTY FOOD
NEW Hash Brown Topple Tower, €7.50, 530g Golden, crispy potato hashbrown fingers paired with a tangy virgin tomato dip.     NEW Collection Paella Bites, €10, 184g
Party Food Menu 4 for €3 (available instore now)
Duck Spring Rolls Indian Snack Selection Brie and Cranberry Tarts Hash Brown Jenga Halloumi Fries Breaded Prawns Tempura Prawn and Ponzu Dip Mini Beef Encrt  Wrapped Prawns Chicken Tikka Naans Mini Pies Patata Barvas Hot Smoked Salmon Potato Rosti BBQ Pork Belly Squares Pad Thai Spring Roll Halloumi in a Basket Cheese & Onion/Bacon & Cheese Tarts Vegetable Fritters Mushroom Vol au Vent Pancake Bacon Stacks Filled Yorkshire Cheesy Scone with Ham Hock Tortillas Chorizo & Manchego Goats Cheese & Onion Tarts Vegetable Tacos
SENSATIONAL SEASONAL SANDWICHES AND SNACKS
NEW Festive Turkey Dipper, €3.50, 80g                                                                                                                                                          A creamy turkey gravy dip, made with Irish Turkey and topped with a cranberry and stuffing crumb and crispy onions with salted pretzels for dipping.   Turkey Feast Sandwich, €5.50                                                                                                                                            The returning favourite and boy it doesn’t disappoint. Irish roast turkey with Irish pork, sage & onion stuffing, onion mayonnaise, sweet cranberry chutney, and smoked bacon on malted bread – yep, Christmas is officially here!   In stores now
NEW High Protein Gingerbread Overnight Oats, €3.50, 200g                                                                                                                 Packed with 21g of protein! Warming and creamy overnight oats topped with a buttery gingerbread biscuit crumble.   Mini Colin the Caterpillar, €2.75, 50g                                                                                                                           Our classic chocolate sponge mini roll filled with chocolate buttercream, smothered in milk chocolate, and dressed in a festive hat.     In stores now
Made Without Turkey Feast, €6.00
Full Festive Food to Go Menu
NEW Gingerbread Overnight Oats (V) NEW Festive Turkey Dipper NEW Extreme Ridge Spicy Prawn Cocktail Crisps (V) NEW Roast Turkey Crisps Turkey Feast Sandwich Pigs in Blankets Sandwich Christmas Club Sandwich Brie & Cranberry Sandwich (V) Made Without Turkey Feast Sandwich (GF) Turkey, Bacon & Cranberry Sausage Roll Mini Colin the Caterpillar (V) 14 Quarter Festive Platter Diet Cloudy Lemonade King Prawn Dip   M&S are proud to be partnering with Focus Ireland for the 6th festive season in a row. We're giving* 5% of sales from each item sold in our festive food on the move range to Focus Ireland.
NEW FESTIVE FINDS
Gingerbread Blondie Cookie Cup Pies, €5, 160g Chocolate chip and ginger cookie pastry filled with a fudgy white chocolate blondie with a festive gingerbread character topping (almost too cute to eat!)   In stores now
			Fully Loaded Peppermint and Double Chocolate Ice Cream, €6.50, 500ml Creamy peppermint flavoured ice cream with a rich dark chocolate sauce, dark chocolate curls, and crunchy red sugar pieces.   In stores now
ENDS     For further information please contact: john@fuzion.ie   Prices may vary in selected stores. * 5% of all proceeds from this initiative will be donated to Focus Ireland, supporting their mission to prevent homelessness and help people secure a place they can call home. Focus Ireland is a registered charity in Ireland (CHY 7220), working to provide housing, support services, and advocacy for individuals and families at risk.   Follow us on Instagram: @marksandspencerireland  Did you know we are on TikTok too? Follow @marksandspencerirl today to find out the latest news! #ThisIsNotJust #MyMarksFave

 

Ummera Smokehouse Maintaining High Standards Under New Management!

Ummera Smokehouse Maintaining High Standards Under New Management!

Great to see Ummera Smokehouse back in business and great to taste that the products are as good as ever, the operation now under the previous Production Manager Sorin, who has been central to the business for the last number of years, and his wife Inna. 

The outgoing Anthony Creswell, also the founder, told me a few months back that he had great faith in the couple's ability to continue to provide the same high standards you'd expect from Ummera Smoke House. "With Sorin’s dominion over brine and flame and Inna’s grace and charm, I couldn’t think of a better pair for the job".

The proof is in the pudding as they say and when I saw their stall at the recent Cork Kerry Food Fest, I immediately bought two of my favourite products, smoked duck and chicken. Ummera, operating on the banks of the little river Adrigeen in Timoleague for close on forty years, is licensed to smoke both fish and meat and the products are exported worldwide. They smoke salmon, chicken, duck (I got an early taste of that beauty too a few years ago!), beef and bacon and you may buy them all and more online.

I must say that the duck is as flavoursome as I remember and so is the chicken, as we tried them (on separate occasions 😀😀😀), each time with a fairly simple salad. Next, I must get some of their fish! It's been a very impressive start for the couple and here's wishing them all the best for the coming years. More on Ummera, including online shop, here.

Discover the Captivating Bakestone: A Colourful and Culinary Delight in Cork!

Discover the Captivating Bakestone: A Culinary Delight in Cork!

Hot Nashville Chicken

Nestled in an old city centre building, now with a vibrant  mural greeting passersby, Bakestone Café is a must-visit destination on Perry Street! After twelve successful years in Carrigtwohill, Joe and Maura Carey have shared their beloved café, pantry, and bakery with the diners of the city in a building that once housed firkins for the Cork Butter Exchange and which now "hosts" that spectacular mural.

Step inside one of the largest dining rooms in Cork city, where the inviting atmosphere is steered by General Manager Neil Muscheidt. Bakestone is not just a café; it's a celebration of local produce! The menus are a tribute to the bounty of local farmers and growers, and their pantry is brimming with top-notch Irish goodies. You’ll find everything from artisanal jams to zesty sauces (and Christmas Hampers currently), all crafted with love and care.

Brunch Bliss! 🥞
Call in for breakfast which can include the famous Bakestone Brekkie! Choose from hearty porridge, award-winning granola, or a variety of egg dishes that will make your morning sparkle. Don’t miss out on the fluffy pancakes, or savoury sausage rolls. And let’s not forget  the exceptional coffee—roasted locally by Badger & Dodo in Fermoy - it's the perfect pick-me-up!

Lunchtime Delights!

Nashville Hot Chicken and decadent French Toast
When lunch rolls around, prepare to relax and enjoy! That’s just what we did a week oir two back. They had a few specials on the board but my pick came from the regular menu: Nashville Hot Chicken Sandwich packed with delicious Southern style fried chicken in a Bakestone Brioche Bun, Baby gem lettuce, Bakestone Hot Sauce (not overly so!), Pickles & Mayo with Crispy Potato Bites.

Across the table, CL was enjoying her decadent French Toast: Pan-fried egg-soaked bread with a topping of Fresh Berries, Mascarpone and Berry Compote. Other topping choices were Smoked Streaky Bacon with Mable Syrup; Poached Pear, Salted Caramel and Mascarpone; and Banana, Maple Glazed Pecans and Mascarpone.

A few months back we also visited (again at lunchtime) and then CL indulged in a delicious quiche with Grilled Mediterranean Veg, served with a side of leaves and Bakestone House Dressing. She could have opted for ham and cheese instead. 

I like my bagels and Bakestone’s (loaded with Tender Grilled Chicken, Avocado, Jalapeño Mayo, Rocket, Tomato and Emmental Cheese) on the soft toasted bread is one of the best around.!

On this visit, we were so full that we gave the desserts a skip, even passing the massive display of cakes on the way out! Next time! Another lovely visit to Bakestone and the helpful friendly staff in Perry Street.

Bakestone Timeline

2013: founded by Joe and Maura Carey in Fota Retail Park (near Carrigtwohill).

2017: The pantry began with a small collection of items and has grown to feature over 150 Irish-made products, including their own jams, chutneys, and cakes, curated by general manager Neil Muscheidt.

2023: A brand-new scratch bakery was opened next door to the Carrigtwohill café, serving as a hub for pastries, breads, and occasion cakes.

2025: Bakestone opened its first city-centre location on Perry Street in May. The move created 18 new jobs and brought the the team total to 67.

Mural by David Shillinglaw, part of the Sounds from a Safe Harbour week last September, paints
donated by Pat MacDonnell. The mural won Best in Tourism & Arts at the Cork Better Buildings Awards. 

Ballymaloe Annual Craft Fair. Part Two next weekend!

Ballymaloe Craft Fair. Part Two next weekend!

After a well attended opening last weekend, the annual Ballymaloe Craft Fair has another two days of browsing and snacking coming up next Saturday 22nd and Sunday 23rd November.

Again, there will be over 200 exhibitors (not necessarily the same as last weekend) across the two days  made up of Irish design, craft and food, the perfect event to support local business and producers and also to get ahead of your Christmas shopping! See the pics below for a hint of what you can expect.

The Ballymaloe Craft Fair is just as much about atmosphere as it is about shopping. A stroll through the stalls is accompanied by festive music, the scent of mulled wine and mead, and the sight of families and friends enjoying time together. 

The food offering is a highlight every year, with a careful selection of delicious and warming treats — hot chocolate, baked and savoury delights, and a line-up of interesting and exciting food trucks. All the details here. 

Deidre of Jim-Jams displaying a range of beautiful organic cotton ladies pyjamas and bathrobes

Various Christmas puddings around the fair but
I always enjoy my annual favourite from Barnabrow House

High and dry. Doggie comforts!

In the sculpture room, a Tree by Glenn Gibson 

No shortage of food trucks here!

Lots of vintage to choose from, including this
Royal Albert Country Roses set.

Santa's transport department

Matthew Brownlie of the
Skibbereen Food Company
and his range of tasty snacks.

Just for Dogz!

Graham Herterich, aka The Cupcake Bloke, had a busy time of it, 

Irresistible!

For the birds (above) and, below, for the kids (small and big!)

Cork University Press presents: The Irish Pub Invention and re-invention

Cork University Press presents:

The Irish Pub
Invention and re-invention

Edited by Moonyoung Hong and Perry Share

Local craft beer at Castlebar's Bar One

Immerse yourself in the rich history and cultural significance of the Irish pub, from its humble beginnings in the 17th century, to its modern incarnation as a global phenomenon

Available now

 

When and how was the Irish pub invented? Or indeed the ‘Irish pub’ – now to be found in thousands of places across the world. How has the pub evolved to become a global symbol of Irishness and how has it come to occupy a central position in our drama, poetry, novels, art and design? Does the pub remain a crucial place in the Irish community, or has it been usurped by the coffee shop and the gym? Does this matter? Often labelled an institution ‘in crisis’, what indeed does the future hold for the Irish pub in Ireland and internationally?

This is the first book-length academic study of this celebrated institution. Academic and field experts across history, literature, sociology, psychology, music, architecture and the field of food and drink studies interrogate the many ways the Irish pub has been invented and reinvented over the centuries. It offers hidden histories, inside stories, new perspectives and perceptive analyses, such as the role of female publicans, gay social life in early 20th century, diasporic Irish pubs and interviews from pub-owners and goers. From Dublin’s Long Hall to Oliver’s Place in Lapland, it draws on the experiences of hundreds of Irish pubs, both celebrated and obscure, to provide a complex picture of this global phenomenon.

O'Dowd's Connemara. Food is now an important part of the pub offering

As ever in its history, the Irish pub is changing and evolving. This fascinating and engaging volume will inspire some concerns, and some hope, about its future trajectory and place in the world.

The Irish Pub is edited by Moonyoung Hong and Perry Share. Moonyoung Hong is Assistant Professor in the School of English at the University of Hong Kong. She obtained her MPhil in Irish Writing and PhD in English at Trinity College Dublin. She is author of Tom Murphy’s Theatre of Everyday Space (Routledge, 2025) and has published in Irish Studies Review, Comparative Drama, Études Irlandaises, and Review of Irish Studies in Europe (RISE). She is on the executive committee for the Irish Society for Theatre Research (ISTR).

Perry Share is Head of School of Business and Social Sciences at Atlantic Technological University. He is a sociologist with a broad range of interests, from technology to education to food and eating. He is co-author of A Sociology of Ireland (4th edition, 2012) and of a number of publications in the sociology of food and drink. He is an Editorial Board member of the European Journal of Food, Drink and Society and was formerly external examiner on the MA in Gastronomy and Food Studies, Technological University Dublin.

October 2025 | 9781782050667 | €59  £55  $65 | Hardback | 170 x 240mm | 400 pages | Full colour | Available now

 Press release

Isaac’s stunning Chocolate Saint Emilion. Rich, creamy and boozy

Isaac’s stunning Chocolate Saint Emilion.

 Rich, creamy and boozy. 

A boozy Chocolate Saint Emilion dessert was a highlight of a recent lunchtime visit to Isaac’s, a pioneer and consistent standard bearer in Cork’s MacCurtain Street.

And the booze wasn't wine. The dessert is named after the famous wine region near Bordeaux, not the wine!

After our excellent main dishes, we had been thinking of skipping dessert but when I saw this chocolate on the menu, I had second thoughts. I had pleasant memories of it but it was some time later before I realised I first came across it here no less than ten years ago.

That 2015 version Chocolate Saint Emilion was packed with rum soaked macaroon, with cream on the side. Enjoyed the rich and creamy taste of luxury, absolutely superb and enhanced no end by the whiff and flavour of the alcohol. Glad to report the 2025 iteration is every bit as good, every bit as decadent and a great one to share if you are feeling full-ish after earlier courses! 

Isaac's tell me the dessert has been on the menu, between Arbutus and Isaac's, for no less than 36 years! They use a dark rum to soak the macaroon, which rises to the top when the chocolate mouse is setting. Yum Rum!

Sometimes, chefs use cognac instead of rum. I’ve even seen a suggestion from English chef Jeremy Lee “thinking to make use of amontillado, a sherry that delights with chocolate. The result is most pleasing.” In any event, I find it rather puzzling that the dessert is rarely offered in Irish restaurants.

It's green for go at Isaac's.

Isaac’s has been a leader for good food in Cork since 1992. Established by Michael and Catherine Ryan and Canice Sharkey, it has developed into a very popular restaurant receiving great acclaim. If visiting, be sure and make a reservation here.

The Chocolate Emilion is not the only item to appear regulary on the Isaac’s menu. But, don’t worry, they have a good list of specials every day to ensure variety in your choices. For instance Grilled Halloumi with roast red onion, basil, Kalamata olives and harissa oil was one of four starters on offer while Spaghetti with meat balls and fresh basil was one of the mains. Tiramisu was on special but, luckily, that dessert was off the menu by the time we got to choose, otherwise I might have missed the chocolate!.

Penne

My mains were from the regular menu: Penne with wild mushroom cream sauce, house smoked chicken, scallions and parmesan. This was faultless and totally enjoyable, every ingredient playing a part in a thoroughly satisfactory ensemble.

CL choose one of the day’s specials: Pan fried medallions of Monkfish with sautéed potatoes, peas and samphire and chive sauce. Quite enjoyable even if the fish could have done with a tad more time in the pan.

Service was, as always, friendly and efficient, and all in all, we enjoyed the visit, all the more because of that decadent dessert!

For more on Isaac's, check here, more on MacCurtain Street here.

GRAHAM NORTON AND BALLYMALOE SERVE UP A CORK-ER OF A CHRISTMAS CREATION

GRAHAM NORTON AND BALLYMALOE SERVE UP

A CORK-ER OF A CHRISTMAS CREATION 

Ballymaloe Mulled Wine Cranberry Sauce with Graham Norton Shiraz launches in December

Ballymaloe Foods has teamed up with fellow Cork legend and wine aficionado Graham Norton to launch a festive treat: Mulled Wine Cranberry Sauce infused with his award-winning Graham Norton (GN) Shiraz. Landing in supermarkets across Ireland this Christmas, the limited-edition sauce combines Ballymaloe’s much loved cranberry recipe with a warming splash of GN Shiraz, creating the ultimate seasonal pairing for food lovers.

Developed over four months, the sauce features juicy cranberries, festive spices and GN Shiraz, gently mulled by the Ballymaloe team. The result is a vibrant, juicy and flavour-packed condiment with subtle notes of black cherry and chocolate from the GN Shiraz – perfect with cheese boards, roast turkey and those all important post-Christmas sandwiches.  

20,000 jars of the sauce will be distributed nationwide to Ireland’s three main supermarkets; Supervalu, Dunnes Stores and Tesco, and will be on shelves by early December, just in time for early seasonal food shopping.

Graham Norton said: “I couldn’t resist teaming up with Ballymaloe Foods - they’re Cork royalty and I’m thrilled we’ve created something so delicious and festive together. I’m very proud of my wines, especially the Shiraz, so enjoying it mulled into a cranberry sauce was a wonderful surprise… and yes, of course I’ve done the taste test! It has the full GN stamp of approval!”

Commenting on this latest collaboration, General Manager of Ballymaloe Foods Maxine Hyde said: “We love to team up with other quality brands to roll out Christmas products, so it was especially exciting this year to partner with Graham’s wine producer Invivo Wines and align Ballymaloe Foods with the delicious and multi-award-winning Graham Norton Shiraz. Given Graham’s global stardom and proud Cork roots, and our own standing as a proud Cork company, we saw this as a perfect fit. The Mulled Wine Cranberry Sauce with Graham Norton Shiraz goes particularly well with a festive cheese board and, of course, a glass of Graham Norton Shiraz.”

Ballymaloe Mulled Wine Cranberry Sauce with Graham Norton Shiraz, which launches in Irish supermarkets in December. Photo: Monika Coghlan

Founded in 1990 in County Cork, Ballymaloe Foods remains a family-run business committed to producing its range of products in Ireland and creating quality products in the most sustainable way they can. The company is no stranger to Christmas collaborations; in recent years it teamed up with i-Stil38 craft Irish vodka to create Ballymaloe Vodka Cranberry Sauce for the 2023 festive season. 

#pressrelease

LUCKY STUDENT SECURES APPRENTICESHIP AT CORK’S MARKET LANE GROUP

LUCKY STUDENT SECURES APPRENTICESHIP AT CORK’S MARKET LANE  GROUP

Market Lane nominated for 2025 Generation Apprenticeship Employer of the Year Awards

Market Lane Restaurant has announced that Misha (20), one of the very few graduates nationally to secure a place on the 2025/26 Commis Chef Apprenticeship Programme*, has joined the team at Market Lane Restaurant in Cork City Centre. 

Misha’s appointment comes hot on the heels of the restaurant’s nomination as Best Apprenticeship Employer 2025, the overall winner of which will be announced in early December.

Misha will begin his studies at the Westside Hospitality Centre at the Cork College of Further Education, Bishopstown Campus, early next year. 

“Offering this opportunity to new staff members like Misha at the time of recruitment involves a leap of faith on our part and a big financial investment”, says Conrad Howard, head of the Market Lane Group. “Many restaurants cannot afford to take on Commis Chef apprentices, but we believe that this is a great way forward to attract new blood into the industry and we are absolutely delighted that Misha has started his new career path with us.”

Misha, who lives in Cobh, Co Cork, said: “From everything I had seen and heard about Market Lane, it seemed like a great place to work. It is a very busy operation with plenty of opportunities for career development, which is exactly what I was looking for.  The frequent menu changes and scratch cooking shows that this is a restaurant that really cares about the quality of the food it serves.  I am so excited to be working here and feel very lucky to be one of the very few students to gain the backing of such a great restaurant to do a Commis Chef Apprenticeship this year.” 

The group has a dedicated Kitchen Training Co-ordinator, Lee Scahill, who oversees all aspects of the Apprenticeship programme and guides the students throughout.  This is a unique role within the restaurant industry and it has been key to the success of the programme within the group.

* Market Lane estimates the cost per year to the employer to take on a Commis Chef Apprentice is in excess of €10,000. The Market Lane Group comprises 5 award-winning restaurants including Market Lane, Goldie, Elbow Lane, ORSO and The Castle Blackrock

** Clare Keogh's pics feature Lee Scahill and Misha, at Market Lane Restaurant.