St Fin Barre's. And environs.
pics taken 27th Feb 2026
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| St Fin Barre's |
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| Four fellas at the cathedral door. |
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| Cathedral and new bridge |
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| Counting House (from Beamish & Crawford) |
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| Proby's Kitchen |
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| Golden Angel |
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| Keyser Hill, also below |
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| At the cathedral - not a maze! |
Clogheenmilcon Walk, Blarney
Date: 26th Feb 2026
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| It's an easy walk on a hard level surface. I took under an hour to do the return from the car park at the Blarney side to the eastern end and that included a few stops for photos |
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| A new boardwalk and viewing point is under construction. Will be a welcome addition. |
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| Two of us. |
British & Irish Cheese Awards receives record entries from Ireland, 10 years after Brexit
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| Judges concentrating and contemplating. Pic from 2022 |
Ballymaloe Festival of Food 2026 — immersive dining experiences and expert workshops for 3rd edition this May
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| Head Gardener Mags Coughlan speaking to her group on the garden tour. Ballymaloe seems to get superb weather for the festival! |
Following two years of sold-out success, the Ballymaloe Festival of Food returns from Friday 15th to Sunday 17th May 2026, transforming the historic east Cork estate into a world-class culinary playground. Two of the festival’s most anticipated programme elements annually are an ambitious series of immersive dining experiences, and a deep-dive schedule of hands-on workshops. These highlights join a weekend of cooking demonstrations, panel talks, and producer showcases, all celebrating the journey of exceptional cuisine from soil and sea to plate.
The 2026 dining programme builds connections from London’s cutting-edge food scene to the rugged beauty of the Wild Atlantic Way. In the Woodshed Kitchen, Ballymaloe Cookery School alumni Beth O’Brien and George Williams return to their roots from London to host The Fat Badger pop-up. The duo, celebrated for their farm-to-glass ethos and creative, produce-driven menus, will bring the spirited energy of their Notting Hill restaurant to the festival. Also cooking in the Woodshed is Michelin-starred chef Robbie McCauley of Homestead Cottage, who travels from Co. Clare to present a pop-up dinner that showcases his obsession with the local larder and refined, terroir-led cooking.
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| Helen Goh Baker & Author |
The international influence continues with London culinary heavyweight Ed Wilson, who brings the soul of his acclaimed Columbia Road restaurant, Brawn, to the festival for a residency that feels right at home in the east Cork countryside.
For those looking for a communal, long table atmosphere, Barrie Quinn of Portnoo Market Garden leads a Farm to Fork dining event in the Garden Marquee, focusing on the hyper-seasonal link between the Ballymaloe gardens and the plate. The weekend’s dining is further enlivened by the incomparable Janet Liu of Janet’s Dumplings, who hosts a vibrant Dim Sum brunch and workshop, blending her modern take on traditional Chinese flavours with a high-energy festival atmosphere.
The 2026 workshop series offers a chance to learn directly from the industry’s most respected artisans across the festival venues. Preservation and craft take the lead as Fingal Ferguson of Gubbeen and Barry Tyner host ‘Nose in the Trough’ charcuterie and pate tasting and talk, while Birgitta Hedin-Curtin of Burren Smokehouse leads hosts a workshop on cooking with seaweed. Sweet craft is also well represented, with Frank Keane of Koko Kinsale sharing his chocolate truffle secrets, and Natalie Keane of Bean & Goose providing expert insights into the world of bean-to-bar hot chocolate.
Liquid education remains a core focus, featuring a Martini masterclass from Boatyard Gin’s Ciaran Shannon and a curated wine and cheese pairing with Kevin Sheridan and Enrico Fantasia. For those looking to refine their everyday habits, Maria Walsh leads ‘Food Fermentation’ sessions exploring the healing power of ingredients with very special guest Bosco helping out, and Karen O’Donoghue of The Happy Tummy Co. introduces the functional benefits of food soaking for digestive health. From sourcing and styling vintage table wear with Peach Vintage and Juniper Lane to the Chai Crews guide to the perfect cup of chai, the programme is designed to equip food lovers with both traditional skills and modern expertise.
At Ballymaloe House, guests can look forward to a special dinner on Friday evening from Australian-born, internationally acclaimed chef James Henry of Le Doyenné. Set within the historic grounds of the Château de Saint-Vrain, Le Doyenné is a restaurant, guesthouse and working farm. James’ cooking is guided by a commitment to regenerative agricultural practices, with heirloom vegetables — grown on the estate using time-honoured methods — forming the foundation of his seasonal menus. On Sunday, cook, writer and MasterChef winner Thomasina Miers will host a vibrant Mexican lunch. Drawing inspiration from her travels and her renowned UK restaurant group, Wahaca, Thomasina will serve bold, flavour-driven dishes that celebrate the spirit and richness of Mexican cuisine.
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| The Drinks Theatre, always a popular halt |
The third Ballymaloe Festival of Food remains a celebration of sustainability, seasonality, and community. Beyond the dining and workshops, the weekend features live music and the famous producer showcases that have made the festival a staple of the Irish food calendar. You can also explore the Ballymaloe Festival of Food’s YouTube channel with a range of recorded cookery demonstrations, alongside the Ballymaloe Festival of Food Podcast which is now live on Spotify, sharing stories, recipes and conversations from the festival community.
Tickets, workshops, dining experiences and packages are on sale now. For the full speaker programme and to book, visit www.
Château de La Chaize, Beaujolais, makes stunning debut at JN Wine Tasting in Cork's Hayfield Manor
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| Albane, with Richard of JN Wine. |
As Albane said the Gamay grape is not really associated with ageing but this wine certainly indicates that it may well have more potential than previously thought. The fruit comes from the small clos** which is just behind the chateau and was laid out around the same time that La Chaize was built. The plot is exposed to the East and gets the sun early. Its granite soil, that the Gamay grape loves, gives elegance and length to the wines.
The wine is not produced every year. The winemaker waits for a good one and then selects the very best of the fruit. While the first four wines were started in stainless steel, the Clos was in concrete. It then spent twenty months in oak and the results are stunning.
The first of the reds was the Fleurie lieu dit "La Chapelle Des Bois” 2023. Small single plots provided the fruit here. It is organic. The 9 months in large casks has added complexity but, as Albane pointed out, there is no impact from the wood on this delightful red. Fleurie is one of my favourite crus in the area and this is likely to become my favourite Fleurie.
The reds continued to impress. I had their Brouilly Lieu-dit "La Chaize" Monopole (2023) now in hand. Fifteen months in oak, large vats again, had added even more complexity. The fruit, raspberries and cherries, subtle rather than blatant, but it has lightness and freshness. One to note!
Then we were on to their Côtes de Brouilly Lieu-dit “Chavennes” 2023. The small parcel, at a height of 500m, is composed of pink granite and also blue volcanic soil. The wine is aged for 18 months, again in large casks (foudres). Fruity aromas follow through to the well balanced palate and there’s a lengthy finish. A beautiful expression of the Gamay.
Château de La Chaize, has been a family-run wine-producing estate for 350 years! Jules Hardouin-Mansart was engaged to build the chateau. He was Louis XIV’s favourite architect and the man behind the most famous architectural creations of the king’s reign. An icon of French Classicism during the late 17th century, his work included the Trianon at Versailles. Construction of La Chaize began in 1674. It is now classified as a French Historic Monument.
* A walled area.
**In wine, monopole in wine refers to a vineyard or an entire appellation controlled exclusively by a single winery or owner. A monopole can be large or small and that one winemaker controls everything from farming to bottling.
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| Bloom, the tasting venue in the Hayfield Manor. |
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| Welcome to the Hayfield Manor. |
press release
Put her in the picture with Mother's Day Lunch at Barberstown Castle
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| PUTTING YOUR FAMILY IN THE PICTURE ON MARCH 15. |
This Mother’s Day (Sunday, 15th of March) celebrate in truly memorable style at Barberstown Castle, where families are invited to enjoy an exceptional dining experience in the award-winning Barton Rooms Restaurant — all while Putting Your Family in the Picture.
At the heart of the occasion is a specially curated three-course Mother’s Day lunch, created by the Castle’s award-winning culinary team and served in the elegant surroundings of the Barton Rooms Restaurant. Showcasing the finest seasonal ingredients and beautifully presented dishes, this indulgent menu is designed to be enjoyed together — a delicious way to say, ‘thank you’.
Lunch will be served from 12.30pm to 3.00pm, with advance booking essential. (€49.00 per head for adults and €25.00 per child).
Adding a truly special touch to the day, each family will have the opportunity on arrival to have a professional family photograph taken. This complimentary 8” x 6” printed photograph will be presented during lunch — a lasting keepsake capturing precious time spent together in one of Ireland’s most historic settings. It’s a rare chance to gather everyone together, dressed for the occasion, and create a beautiful family portrait that Mum will cherish forever.
Beyond the dining experience, Barberstown Castle also offers a selection of thoughtful Mother’s Day gift ideas. Beautifully curated bespoke hampers are available to purchase, featuring luxurious treats including rejuvenating Jo Browne Wellness products, a sumptuous Barberstown sleep mask, chef handmade chocolates crafted in-house, and Angelina Rosé wine delicately infused with shimmering gold flakes that light up the bottle. Each hamper is designed to pamper and delight.
For those who prefer to give the gift of choice, Barberstown Castle gift vouchers are also available. Whether Mum dreams of a relaxing overnight stay in a luxurious castle bedroom, an elegant afternoon lunch or a refined dining experience, a voucher allows her to enjoy Barberstown at a time that suits her — the ultimate thoughtful and flexible gift.
Every detail of Mother’s Day at Barberstown Castle has been carefully considered to ensure Mum feels appreciated, celebrated and truly special. To book your Mother’s Day lunch or to purchase hampers and vouchers, visit www.barberstowncastle.ie or call (01) 628 8157.
press release
Louth's Roberto's Diner will mark National Meatball next Monday with their special edition Meatball Spaghetti Bolognese
To celebrate National Meatball Day on Monday, March 9th, Roberto’s Diner will kick off the festivities with a dedicated Customer Appreciation Day, offering its entire menu at half price, including the special edition Meatball Spaghetti Bolognese, from 4pm to 11pm for takeaway, collection and delivery only. The initiative is a thank you to the loyal customers who have supported the family-run business for more than 15 years.
For one week only, the diner will also serve meatballs with its much-loved Spaghetti Bolognese, replacing the traditional mince and giving the classic dish a celebratory twist in honour of the occasion.
For co-owners Brian and Hemraj, the occasion is about more than just marking a food calendar date. It is an opportunity to celebrate a much-loved Italian classic, inspired by the family influences that continue to shape their menu, while also reflecting on the growth of a business that has become a fixture in the local community.
“National Meatball Day gave us the perfect opportunity to put the focus on our customers,” says Brian Corcoran, Co-Owner, Roberto’s Diner & Takeaway. “We wouldn’t be here without their support over the years. Customer Appreciation Day is our way of saying thank you and showing how much we value the people who’ve kept us going.”
Roberto’s has been serving the community for over 15 years and now employs 23 staff locally. Brian and his partner Hemraj have run the diner together for the past 13 years, having taken over the business from Brian’s sister Carmel and her husband Roberto. With strong Italian family influences and years of experience in the takeaway trade, their approach continues to shape both the menu and the atmosphere of the business today.
“There’s a lot of history behind what we do,” adds Hemraj Wooden, Co-Owner, Roberto’s Diner & Takeaway. “The Italian influence is still very much there in the food, but just as important is the sense of community. Many of our customers have grown up coming here, and that’s something we’re really proud of.”
Proby’s Kitchen. My kind of restaurant
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| Proby's, from Elizabeth Fort |
When you walk into a restaurant and read the menu and realise that you could enjoy every single dish here, then you know you are at home. That’s the feeling I had when I had “studied” the dinner menu at Proby’s Kitchen last Friday evening. Certainly, my kind of restaurant.
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| Cod |
And it's jut just the food. It is a welcoming and comfortable place (good space between the tables, nicely lit and with a superbly efficient service, not just efficient but calm and courteous and those so important smiles!
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| Stonewell. My favourite non alcoholic drink |
They offer dinner three evenings a week, from Thursday on. The deal is two courses, starter and mains, for €39.00. If you fancy dessert, it will cost €7.50 extra.
There are seven starters to choose from. I had been looking online at the Salad of Quail or the Stacciatella but in the event picked the Prawn Cocktail, served with their delicious Proby’s O’rly sauce and mixed leaves. That sauce was delicious and I used the bread “for the table” to mop up every last drop.
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| Duck |
CL, who had earlier narrowed it down to two, eventually skipped Proby's fish cakes for another night and went with the Warm salad of scallops with citrus beurre blanc, another terrific starter. By the way, most (if not all) dishes here, can be made gluten free. Some are vegetarian, some vegan. So something for everybody!
We continued to sip our drinks, Stonewell zero cider (one of of the very best non-alcoholic drinks around) and a Kolonie Dry Riesling, fruity and light, from the Mosel (also alcohol free).
Soon, we tucking into our mains. By the way, the mains come with sides. Not just any old sides. We got parsnips (cooked in curry oil, a mild one), green beans and Gratin potato.
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| Tasty sides |
The super standard continued with my Skeaghanore duck breast with spiced pumpkin puree. I’ve known for a long time of the high quality of the West Cork duck. Enhanced by the Francatelli sauce (invented by Queen Victoria's chef, Francatelli), the duck was even tastier. CL's Fish of the day was Cod and that too was perfectly cooked and served with a red pepper salsa and an outstanding celeriac purée.
No shortage of drinks here. They have cocktails galore. Local brewers and cider-makers (including 9 White Deer - their beers are gluten free - and Stonewell ) are supported, along with quite a few local food producers. Some good wines there too and do look out for the regular specials. There’s an Austrian Grüner Veltliner (by Huber) and an Italian Cabernet Sauvignon (by Tuscany’s Frescobaldi) on special currently.
The building, a neighbour of St Finn Barre’s Cathedral, was previously used by the Brick Oven, Proby’s Bistro and La Dolce Vita. The Kitchen now serves Brunch, Lunch and Dinner. More on Proby’s here.
