A Bold Blend of Japanese and Indian Flavours For Kinsale

Inspired by The Silk Road - A Bold Blend of Japanese and Indian Flavours For Kinsale

Rare at The Blue Haven in Kinsale and Ichigo Ichie in Cork city — are joining forces for an exclusive one-night-only collaboration on Sunday, January 25th.

Michelin Guide-recognised chefs Takashi Miyazaki (left, above) and Meeran Manzoor will come together to create a seven-course tasting menu with a unique focus on the fusion of Japanese and Indian flavours, designed to showcase the very best of Cork’s food producers and local suppliers. 

Meeran Manzoor, the Executive Head Chef at Rare at Blue Haven, said, “We are very excited to announce this special evening with Chef Takashi Miyazaki. The experience will be a culinary journey bridging India and Japan, inspired by the historical Silk Road, a network that connected cultures, ideas, and flavours across continents. The collaboration is a modern culinary “echo” of that connection, where tradition meets innovation and East Asian flavours.”

The concept positions the dinner as more than a meal. The evening promises to be an immersive storytelling experience, where each dish represents a stop along a journey, a whisper of cultural memory, and a fusion of culinary philosophies.

Ichigo Ichie is a bistro and natural wine bar in Cork city, serving exquisite dishes featuring Japanese culinary craft and art by Takashi. Rare, meanwhile, has become known for Meeran’s signature blend of South Indian heritage and French culinary techniques, producing hyper-local, ingredient-driven dishes.

Takashi Miyazaki of Ichigo Ichie said, “When Chef Meeran approached me about collaborating on a fusion of Indian and Japanese tasting menu, I knew we had the opportunity to create something truly special. I love sharing Japanese food culture in Ireland, and I can’t wait to head to Kinsale via The Silk Road for this event.” 

Meeran and Takashi will create a seven-course tasting menu that celebrates a dynamic fusion of cultures, ideas, and flavours. The experience begins with an amuse bouche of Corn Kakiage with caviar — a delicate Japanese-inspired tempura-style fritter — alongside a rich Beef Tartare. Guests will then explore main courses such as Venison paired with Koshihikari biryani and a silky Japone sauce, or Swordfish served with daikon and yuzumiso dashi - a rich, savoury dashi with miso. The journey concludes with a Gubbeen smoked cheesecake, cardamom ice cream, and petit fours.

Guests will enjoy an exclusive seven-course tasting menu priced at €150 per person, with optional wine pairings available. Sittings are at 5 pm and 8 pm, with bookings made online at www.rare1784.ie or by calling 021 4772 209.

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. 

Rare at The Blue Haven is located in The Blue Haven Collection, Pearse Street, Kinsale, Co Cork,

P17 NA72. Keep up to date with the latest news by following Rare on social at @rarekinsale

Big Night Ahead For Irish Hotel Industry. Gold Medals Will Be Presented At January Ceremony

Big Night Ahead For Irish Hotels 

Gold Medals Will Be Presented At January Ceremony

A wine tasting in progress in the Hayfield Manor garden last Spring

January 27, 2026, is going to be a big night for the Irish hotel industry. That evening, at The Galmont Hotel & Spa in Galway, the Gold Medal winners for 2025 will be announced. The Awards Ceremony, now in its 36th year, will feature nominees across 32 categories with the victor of the winner of the Supreme Court Award category will be announced on the night!

Ashville Media Group have announced the finalists and there are quite a few Cork hotels in the mix. The Hayfield Manor have at least two chances having been nominated in the Best Hotel Group Award and also in the Best City Hotel category. The Metropole, The Address, The Dean Cork, and the Kingsley are also in the Best City Hotel running.

Garryvoe Hotel's famous Prawn Cocktail

Hotel chefs will also come under the spotlight with Satish Jothi (Fota Island Resort) and Mark Staples (Hayfield Manor) among the Five Star Chef finalists. Cork are also well represented in the Ireland Chef of the Year award by Alex Petit (Cork International), Hugh Bailey (Vienna Woods) and Jimmy Bermingham (Kinsale Hotel and Spa) in the shortlist.

The Hayfield Manor reigned supreme in 2024. Picture supplied.

The Best Hotel Breakfast is aways well contested and the cork hopefuls are Celtic Ross, Cork International, and Old Bank Townhouse Kinsale. Celtic Ross also have an interest in the Wine Experience while neighbours Fernhill House are on the shortlist in the Sustainability/Green category.

Celtic Ross

Elsewhere, there are no less than five Cork contenders in the running for the Afternoon Tea Award. When it comes to the Grand Wedding Venue award, Vienna Woods, Fernhill House and Garryvoe Hotel are in the mix while the Bayview will have their sights in the Small Wedding Hotel.

The Gold Medal Hotel Awards are recognised as the leading independent awards programme for Irish hospitality and you may see the full list of the finalists here. 

'We  are absolutely thrilled to be announcing the finalists for the 2025 Gold Medal Hotel Awards — the Oscars of the hospitality industry. These incredible nominees represent the very best in excellence, innovation, and unforgettable guest experiences.” Jill Thornton, head of events, Gold Medal Hotel Awards.

Vienna Woods

Heaney Hat Trick. High Scoring Beers From Magherafelt

Heaney Brewery Hat Trick. 

High Scoring Beers From Magherafelt Farm

Treated myself to a wee box of beers from the Heaney family brewery in Derry the other day.

The first three turned out to be quite a high quality hat trick and they were immediately added to the top ranks of my Favourite Beers of the Year 2025. The three were their hazy hoppy New England IPA, an Irish White (with orange peel and coriander) and a dry-hopped  Double Pale Ale. Looking forward to trying the rest iof the box. See all the offers here.

Briefly:

Heaney Double Pale 5.0% ABV

From the Heaney Farmhouse Brewery in County Derry, we have their hazy Double Pale. A Double Pale Ale? “We took our pale ale recipe, swapped Munich malts for oats and wheat, then doubled the dry-hop." The result, and it is excellent, is a very pleasant and refreshing drop. Citrus notes and aromas of the evergreens, and a little dankness. Very Highly Recommended. Hops used were Simcoe and Cascade.

Rating: 93

Heaney New England IPA 5.7% ABV

Haze, hops and juice! Dry-hopped with Amarillo and Mosaic, Heaney’s NE IPA hits all the style parameters with this deliciously well-balanced beer. Fruit galore but nothing overly sweet on one side, and the expected hop characteristics on the other. "Deliciously hip" as they say themselves and I should also mention that smooth juicy finish. Very Highly Recommended. 

Rating: 93

Heaney Irish White 4.8% ABV, 

This is the Heaney take “on the classic Belgian Wit”, a subtle and harmonious balance of malt, yeast, and spice. A smooth wheat body with floral and citrus notes (coriander and orange peel are among the ingredients) and a refreshing finish. Very Highly Recommended.

Rating: 91.5

Three of the best, and I'm now looking forward to trying the rest of the box. See all the offers here. By the way, their service and delivery is super fast!

Cork Business Association welcomes James Whelan Butchers to city-centre Dunnes

Cork Business Association welcomes new neighbour to Patrick Street

James Whelan Butchers butchery experience opens at Dunnes Stores Food Hall.

Darran Walsh, James Whelan Butchers; Cliona Barnes, CBA; Pat Whelan, James Whelan Butchers, and Dave O'Brien, CBA, pictured at the new James Whelan Butchers Eolas Room

Members of Cork Business Association gathered for a pre-Christmas networking breakfast

today [Dec 5] at the James Whelan Butchers Eolas Room, a new immersive butchery experience

which opened in Cork last week within the brand-new Dunnes Stores Food Hall on Patrick

Street.

The Eolas Room represents a major step forward in personalised retail, service excellence in

Cork’s food culture and will allow customers to observe the artistry of butchery up close, learn

directly from a specialist, and gain a deeper understanding of product quality, preparation, and

provenance.

Luka Skundric and Darran Walsh, James Whelan butchers,
making final adjustments to the window display

At the heart of the new space is an Executive Butcher, who will provide a one-on-one,

appointment-based experience that removes the traditional barriers between the customer and

the craft.

Speaking at the event President of Cork Business Association, David O’Brien said: “We

welcome James Whelan Butchers to Patrick Street, which is the vibrant heart of our city. To have

such a successful, traditional butchers here in the centre of the city is testament to how attractive

our city centre continues to be for customers and for new retailers investing in our city centre. We

are encouraged by the growth of retail in the last year in the city, and we are excited about what is

to come in 2026 as we expect that upward trend to continue.”

Speaking on the addition of the Eolas Room to Patrick Street, Pat Whelan said: “We have

received such a warm welcome to Patrick Street which has such immense retail heritage. We are

particularly mindful of this heritage, especially as our presence is in the very building where Dunnes

Stores first opened its doors in Cork over eight decades ago."

Ready to serve: Gavin Ahern, Jean Claude Chaufour, and Tony Hogan, James Whelan Butchers, at Friday 's event

“Being in the original home of Dunnes Stores was a compelling reason that this investment was

made in Cork city centre. We are so proud to be part of the future of this special building and also

now part of the excellent retail offering in the city centre.” Pat added

On the state of the art James Whelan Butchers Eolas Room, Pat said the new shop has been

designed to elevate the customer’s butchery store experience, while building the foundations of

a stronger, more connected food community. He added that one of the core challenges in

today's food market was helping customers recognise and appreciate the true value of service

and food quality.

“The Eolas Room is designed to increase meaningful engagement, strengthen trust, and elevate

customer relationships far beyond a single transaction. The focus is not simply on selling meat, it’s

on building a lifetime connection with nature and the food that we eat, rooted in expertise,

personalisation, and authenticity,” Pat said.

We are lucky to have so many amazing food producers and retailers in Cork city centre, from the

iconic English Market traders to our neighbours in the new Dunnes Stores Food Hall. where

everyone’s goal is to work together to shorten the supply chain, while offering world class food

sustainably to Cork shoppers.”

James Whelan Butchers’ new Patrick Street shop will be open seven days a week. For opening

hours and further information on James Whelan Butchers visit www.jameswhelanbutchers.com

and for further information on Cork Business Association visit www.corkbusiness.ie. 

#pressrelease. Pics by Michael O'Sullivan / OSM PHOTO

CORK INTERNATIONAL HOTEL SUPPORTS ST VINCENT DE PAUL WITH CHRISTMAS GIVING TREE

CORK INTERNATIONAL HOTEL SUPPORTS ST VINCENT DE PAUL

WITH CHRISTMAS GIVING TREE

Present at the launch were Kylie Basnett, Sandra Murphy and Eoghan Murphy, all from the Cork International Hotel; Cllr. Colm Kelleher, deputising for the Lord Mayor of Cork; Cormac O'Sullivan, Reg. coordinator St. Vincent de Paul, South West.....and of course Santa Claus. Pic: Brian Lougheed

The Cork International Hotel has launched their annual Giving Tree which helps support families struggling with the financial burden of the festive period.

The Giving Tree, which is a collaboration with St Vincent De Paul, helps to ensure children from around Cork receive a gift this Christmas. The charity provides tags with the names and ages of 100 children and the hotel’s team members and guests can then buy an age appropriate gift of a toy, pyjamas or clothes for the children.

The gifts will  be returned to Saint Vincent De Paul unwrapped, with the tag attached so that the SVP team can help deliver the gifts directly to the parents. 

The lights of the tree, which is in the lobby of the Cork International Hotel, were switched on last night (Thursday, December 4th) at a special ceremony which included the Scoil Mhuire Na NGrast National School Belgooly choir, local councillors and Santa himself even made an appearance.

Eoghan Murphy, General Manager of the Cork International Hotel said: “This is a very special initiative for the entire team at the Cork International Hotel and it is great to see the Giving Tree back in the hotel lobby. The giving tree is an annual celebration that we first set up in 2012 and it is always a pleasure to work with the team at Saint Vincent De Paul. It is especially nice to help put a smile on the faces of children around the festive season.  We would also ask any guests staying at the hotel over the next few days or weeks to please get involved and help to make a child’s Christmas.”

press release

For a stress-free Christmas: KISS (keep it simple, stupid!). Noel Cunningham at Newbridge Silverware Festive Lunch

 Newbridge Silverware Hosts Festive Lunch Celebrating “The Home of Christmas”

A Joyous Afternoon of Style, Seasonal Inspiration and Christmas Cheer

Aileen O'Brien, Noel Cunningham and Joan Scales (right)

 

Newbridge Silverware welcomed a large gathering of fans, friends, and media to its annual Festive Lunch (3^rd Dec), marking the official start of the brand’s Christmas celebrations at the famed Home of Christmas.

The event was hosted by broadcaster, etiquette expert and renowned hotelier Noel Cunningham, with Newbridge Silverware’s own PR Aileen O’Brien co-hosting and welcoming guests to a day filled with seasonal style, inspiration, and entertainment. Among the well-known attendees were Lorraine Keane, Marietta Doran, Maia Dunphy, Bairbre Power, Jackie Lavin, Mandy Maher and Deric Hartigan, all long-time supporters of the beloved Irish lifestyle brand.

 

Guests arrived at a festive drink’s reception in the Museum of Style Icons, where they explored the latest exhibitions and displays. The museum, internationally recognised for its remarkable collection of garments and memorabilia once owned or worn by global icons, delighted attendees with pieces linked to Audrey Hepburn, Princess Diana, Madonna, The Beatles, and a newly unveiled display featuring garments worn by Victoria Beckham and Nicole Kidman. Seasonal spirit filled the air as The Bugle Babes performed classic Christmas songs, creating a warm, nostalgic atmosphere.

Following the reception, guests moved to the newly renovated Silver Restaurant, recently transformed under the creative direction of interior designer, Lesley Kelly. The refreshed space, featuring rich green tones, velvet seating and elegant, contemporary touches, provided the perfect backdrop for a luxurious festive lunch. The meal began with a refreshing melon, lime and cranberry starter, followed by a choice of traditional turkey and ham with all the trimmings or a beautifully prepared organic fillet of salmon. A decadent chocolate trio dessert completed the feast.

The highlight of the afternoon came as Noel Cunningham shared his expert insights on seasonal hosting, gifting and effortless entertaining. With humour and warmth, he offered his top tips for ensuring a peaceful, stress-free Christmas—including his famous motto K.I.S.S.: Keep It Simple, Stupid!

Krystle Foley, Mandy Maher and Sarah de Bromhead

Sheela Sangaran and Deric Hartigan

“Christmas is not a time for fussing,” he told guests. “Enjoy the time with friends. Get everyone involved—don’t make everything from scratch! Buy the pudding and the cake. Cook what you can in advance and freeze it, like the gravy or the cabbage!  Do a beautiful platter for the starter and let people share it. The reason we go to family and friends is to enjoy their company.  Don’t stress!  It’s a time to relax.”

He went on to say that people tend to lose the run of themselves at Christmas and remarked, “never in my life have I seen so many jars of duck fat on the supermarket shelves – what is that about?  And as for all the different types of potatoes... forget about it! Just keep your elderly aunty away from the sherry and if she kicks up… put her into isolation!”, he joked!

 

Noel also demonstrated how to create stunning holiday tablescapes using Newbridge Silverware designs, emphasising beautiful yet budget-friendly touches such as incorporating fresh foliage from the garden. He shared his favourite gifting picks from the 2025 Newbridge Silverware range, including charming mouse-themed cheese picks and an elegant new duck decanter, both of which captured the audience’s imagination.

From Noel’s laughter-filled etiquette anecdotes to inspiring décor ideas, the event offered attendees a delightful blend of entertainment and seasonal creativity. The Festive Lunch once again highlighted Newbridge Silverware’s reputation as Ireland’s ultimate ‘Home of Christmas’.

 

Newbridge Silverware is open 7 days a week, it has free parking and is the ultimate one stop shop for all your Christmas shopping needs this festive season. You can also buy online and for more information or gifting ideas see www.newbridgesilverware.com

 

The Famous Elm Tree Carvery. Amazing service keeps the line moving. Generous portions keep the customer happy

The Famous Elm Tree Carvery. 

Amazing service keeps the line moving. Generous portions keep the customer happy 

The turkey wasn't on the menu last Friday; the picture (top) is from an earlier visit.
The menu changes daily - quite a choice each occasion - 
and you can expect to see turkey up often over the next few weeks.
The chicken below was very popular at our table last Friday.

They offer quite a range of desserts as well and this
Tiramisu caught the eye last Friday. Something for everyone as
no two people at out table choose the same dessert. As you can see,
portions are generous here, both savoury and sweet.

Obviously, the customers appreciate the packed platefuls. And everyone remarks on the speedy and friendly service at the carvery counter. It is quite a large venue and if you are heading down around the one o'clock mark, you are advised to book! I didn't essay a count last Friday but I reckon there was well over a hundred there.... and they kept coming! No surprise that they have increased the parking spaces.



Don't fancy the carvery? Don't worry. The regular lunchtime menu includes
salads, wings, toasties and sandwiches such as the tasty Reuben above.

Info

 

t: 021 435 1024

e: welcome@elmtree.ie

Address

 

Elm Tree Glounthaune

Killahora 

Glounthaune Village,

Co. Cork

T45AW94

Hours

 

Mon - Sat:

9am - 9.30pm

 

Sunday

11.30am - 9.30pm

Hard to beat exquisite Bucatini Bolognese at Cush Midleton!

Hard to beat exquisite Bucatini Bolognese

at Cush Midleton!

Bucatini Bolognese

I had been keen to try out a few items on the CUSH Midleton lunch menu since it was first published a month or two back. I got my opportunity last week. My prime target was their pasta dishes (they make it fresh here).

I was pretty clear on my choice even before I arrived and ordered the Bucatini Bolognese, slow cooked beef cheek ragu, shaved parmesan, served with house made focaccia. 

The Bucatini, with its hollow (if very narrow) centre, gives you extra sauce with every bite and with the slow cooked beef ragu, you get amazing flavour and texture, It’s a terrific match and Very Highly Recommended

Also highly recommended, from the other side of the table, is the Slow braised Featherblade of beef, caramelised baby carrots, buttery savoy cabbage, roast fondant potato, beef jus. The richly flavoured beef, cooked to a high degree of tenderness, makes for a terrific plateful. All the accompaniments, especially the beautiful Savoy cabbage, also contributed.

Warm natural smoked haddock, leeks, potato velouté, crispy hens’ egg.
Pic from previous visit 

Choices

The other choices under Mains were:

Wild mushroom fusilli, porcini cream, truffle oil, shaved parmesan, served with house made focaccia;

Strozzapreti Carbonara, black smoked Lardo, shaved parmesan, served with house made focaccia.

Dill & beer battered fish and chips, JJ Wall's beef dripping chips, pea and mint purée, tartar sauce.

The counter at Cush has been retained from the days when Sage reigned here

Starters include: Warm natural smoked haddock; Pressed free range ham hock; Fred’s Famous Mediterranean seafood chowder; and an Open Ballycotton smoked salmon.

Combining Fine and Casual Dining

Significantly, the Cush menu now includes a mix of fine and casual dining as illustrated by the inclusion of some items from the Salty Dog (Fred’s Chowder is an example.) You can look forward to more variety in choice when you visit this superb restaurant on Midleton’s Main Street.

Frederic “Fred” Desormeaux is the Group Executive Chef at the Flynn Cush Group, which includes Cush Midleton, Sea Church and the Salty Dog in Ballycotton.