Midleton food and drink up and running. New Gastro Pub and Coffee Outlet; Sage reopen café

Midleton food and drink up and running. 

New Gastro Pub and Coffee Outlet. 

Menus and Times from Sage as they reopen café on Feb 21st

The new Church Lane gastropub

 I visited Midleton Farmers Market for the first time in a long while last Saturday. Our star purchase was the delicious Rosewater Marshmallows pack at the Ballymaloe Cookery Stall. Then I took a stroll around the town. Quite a lot going on there, virtually every kind of service you'd need on Main Street alone.

Some market purchases: Ballymaloe Cookery School Marshmallow,
Brown soda by Arbutus and Balsamic from the Olive Stall.

Lots of competition on the food front, for instance, the Pantry is back to back with Monty's and more or less next door to the excellent Ferrit & Lee. What looks like a proper coffee place, Caife Mo Chara, has just opened in Market Green. The amount of cafes in the town is amazing. You certainly won't be short of a cuppa or a sandwich or more substantial sustenance here as there are food outlets everywhere you turn.

Montys and Pantry side by side

The new Church Lane, a gastropub, is in an impressive building and will certainly provide more competition. Head Chef is James Cullinane who started in Ballymaloe, worked with Richard Corrigan in London and then at The Cliff House before becoming Head Chef at Longueville House and Castlemartyr Resort. Brothers Barry and Colin Hennessy have opened this venture, they are local with quite a lot of experience.

Sage reopen cafe!

You may or may not have heard that Sage has decided to reopen their cafe. It will be offering a Brunch and Light lunch menu 5 days per week Wednesday to Sunday from 8am. Kevin Aherne: "We had planned to open towards the end of last year but that plan was literally washed away. The Cafe will be opening as of next week on February 21st! With the Cafe opening we have reshaped our hours. The Restaurant & Cafe will both operate 5 days".

The menus & new opening hours are below for you to have a look at.

Hours

A CHANCE TO PUT YOUR COUNTY’S FOOD HEROES ON THE MAP: THE GOOD FOOD IRELAND® AWARDS 2024

press release 

A CHANCE TO PUT YOUR COUNTY’S FOOD HEROES ON THE MAP:

THE GOOD FOOD IRELAND® AWARDS 2024

 Ivan Kiersey, Freezin’ Friesian, Heather Humphreys TD, Minister for Rural and Community Development & Social Protection, Margaret Jeffares, CEO, Good Food Ireland® & Paul Heery, General Manager, The K Club.jpg

It’s time for the nation’s lesser-known, independent food businesses to get the recognition they deserve with a brand new opportunity from the Good Food Ireland® Awards 2024.

For the first time in the 18 year history of the awards, the Food Lovers Choice Award nominations will be open to any food business across the Republic and Northern Ireland (including those outside of Good Food Ireland). Local suppliers, manufacturers shops, food trucks, distilleries, pubs, restaurants and hotels are all eligible for the prestigious recognition from the highly-regarded cross-sector awards, all they need is nominations!

Margaret Jeffares, Founder and Managing Director of Good Food Ireland® says: “We’re very excited to open up this year’s Food Lovers Choice Award to all of our nation’s beloved local businesses, celebrating the people who genuinely capture the essence of Ireland's food and drink, setting it in a cultural context to inspire travellers, international consumers and locals to seek out real, authentic Irish food and drink experiences.

“Good Food Ireland® is a unique all-island destination brand, showcasing premium culinary and agri-food offerings for almost 20 years, creating competitive advantage and attracting visitors seeking authentic, Irish food and drink experiences. We’re on the ground, we work alongside Ireland’s agri-food and tourism industry across the four corners of our island. We hear first-hand what is needed from these proud farmers, fishermen, food and drink producers and tourism hospitality providers. We use this knowledge to foster a sense of community, encouraging collaboration and knowledge-sharing and promoting innovation. By highlighting these premium cross-sector experiences, the Good Food Ireland® Awards help contribute to economic diversification, increased tourism revenue, preservation of our agricultural and culinary heritage and improved sustainability and quality of life in rural communities.”.

The Good Food Ireland® Awards 2024 were officially launched by Heather Humphreys, T.D. Minister for Rural and Community Development and will take place on Monday, November 11th at The K Club, Co Kildare.

Minister Heather Humphreys T.D. says: “As Minister for Rural and Community Development, I am delighted to have been in a position to invest in a number of rural and regeneration projects that will do so much in terms of supporting Ireland’s food industry."

“Through the Rural Regeneration and Development Fund, we are transforming an old historic site in Athy, County Kildare, into a State-of-the-Art food, drink and innovation hub. Similarly in County Roscommon, we have invested hugely in the Castlerea Food Hub to enable it to become a major driver of food innovation, enterprise and job creation in the region. And just last week saw the official opening of the first centre of excellence for the Irish food industry in the country in Athenry, County Galway. These are just some of the projects that my Department is supporting through investment under our ambitious five year rural development strategy, ‘Our Rural Future’.” 

Minister Humphreys went on to send her best wishes to the participants and adjudicators involved in the Good Food Ireland® Awards 2024.

She added: “I’m delighted to support The Good Food Ireland® Awards 2024 – a wonderful initiative that will showcase all that is good about Ireland’s food industry. Irish food producers are world leaders in their field and do us all proud on the global stage.

“I have no doubt that the adjudicators face an extremely difficult task as they choose the respective winners in each award category. I wish all the participants and organisers the very best of luck and I have no doubt these awards will be a huge success.”

Sound advice from Ballymaloe House
The Culinary Haven Of The Year Award in 2023.

Nominations for the Food Lovers Choice Awards are now open when it will be up to the general public to shout about their most beloved local food heroes. Businesses can also enter the awards directly if they believe they share the Good Food Ireland® philosophy; a commitment to prioritising Irish ingredients, sustainably supporting Ireland's farmers, food producers and fishermen. A shortlist will be agreed by the Awards’ judging panel, and an overall winner crowned from each corner of the nation: Wild Atlantic Way, Ireland’s Ancient East, Ireland’s Hidden Heartlands, Dublin, and Northern Ireland.

Paul Heery, General Manager of The K Club and host of the upcoming awards adds: “We loved hosting last year’s return of the Good Food Ireland® Awards. It was an incredibly inspiring and uplifting day for all the team. Good Food Ireland’s emphasis on local sourcing and sustainability practices, aligns perfectly with ours and the growing demand for authentic Irish food and drink amongst discerning travellers. The Awards showcase The K Club’s commitment to these values by creating a unique dining experience that reflects the rich culinary heritage of Ireland”.

 “Celebrating with some of the bastions of our country’s burgeoning food scene also helps us to expand our reach within the local culinary community and associate The K Club with this reputation for quality and authenticity to attract discerning food lovers. We cannot wait for another crack of the whip this year, elevating last year’s business lunch to a glamourous evening event that’s going to feel like one big party including a delicious dinner fuelled by the very local producers we’ve gathered to celebrate”.

For Online Entry as well as updates regarding the individual awards, tickets to the event, and general information about Good Food Ireland® visit goodfoodireland.ie.

 

 

About Good Food Ireland®:

Since its establishment in 2006, Good Food Ireland® has played a multi-faceted role in promoting sustainable rural development by supporting local producers, encouraging sustainable practices, enhancing tourism, preserving culinary heritage, and building community engagement. These efforts have helped to contribute to the economic vitality, environmental sustainability, and cultural richness of rural Ireland. The Good Food Ireland® core emphasis of using local, fresh, seasonal Irish ingredients, encourages tourism-hospitality and retail businesses to prioritise local produce and visitors as well as ourselves here at home to seek it out. Hence supporting Irish farmers, food producers and fishermen and sustainably strengthening local economies and communities. Through its promotion of local producers, Good Food Ireland® also helps maintain traditional agricultural practices, preserving the heritage and biodiversity of Irish farming.

 

About the Awards:

All businesses approved by Good Food Ireland®, subject to meeting strict criteria through onsite inspection, are eligible for the awards. An independent panel of industry experts will create a shortlist of finalists in each of the award categories. Following further onsite mystery inspection and assessment the winners will be selected. The public will also have an opportunity to vote online from a shortlist of finalists, for their favourite foodie business, be it a restaurant, pub or café, a hotel or country house, a local food shop or a favourite food or drink producer, in each of the tourism regions across the country and Northern Ireland.

 

Full list of award categories:

Hotel Of The Year

Culinary Haven Of The Year

Restaurant Of The Year

Café Of The Year

Pub Of The Year

Shop Of The Year

Food Truck Of The Year

Sustainability Award

Producer Of The Year Awards

• Meat Producer Of The Year
• Fruit And Veg Producer Of The Year
• Dairy Producer Of The Year
• Fish & Seafood Producer Of The Year
• Drinks Producer Of The Year
• Sweet & Savoury Producer Of The Year
• Overall Producer Of The Year

Food Lovers Choice Award

• Wild Atlantic Way
• Dublin 

• Ireland’s Ancient East
• Ireland’s Hidden Heartlands
• Northern Ireland, Embrace The Giant Spirit

Excellence In Food Tourism Award

Outstanding Contribution To Food Production

Outstanding Contribution To Irish Food And Drink Internationally

Recognition Of Good Food Ireland® International Ambassadors

Supreme Award Of The Year

DRINK OF THE WEEK Cider Mill Ciderkin Harvest Session. "amongst the finest drinks produced in Ireland"

DRINK OF THE WEEK

"...ciders of exceptional quality and character.”

Cider Mill Ciderkin Harvest Session, 4% ABV, 500 ml bottle, Dunnes

“Mr Jenkinson’s Revival Series are amongst the finest drinks produced in Ireland.”

It may be best as a summer or harvest-time drink but we enjoyed this Ciderkin on a dull mid-winter evening. The aromas are not as delicate as some reviewers write; they are expressive, undoubtedly so, and hint strongly enough too of the orchard (more or less what you'd expect).

The liquid itself is clear and is well populated with microbubbles rising to the top. On the palate, it’s light, crisp, and refreshing.  Full of tangy apple and tropical fruit flavours, with a slight sweetness though the balance is spot-on. And, at 4% ABV, it is ideal for a pleasant session.

Mark Jenkinson is by now well known for using time-honoured methods (if you haven’t already done so, you must try his “keeving” bottles). Ciderkin Harvest Session is an age-old style made from the second pressing of bittersweet and sharp Irish apples. 

These Ciderkins were used for centuries as part-payment for farm labourers' wages.  This practice was outlawed in 1887 but persisted for many years afterwards.

Check our Beer of the Week Index

for 2024 here

The Cider Mill says the series is a celebration of Irish Cider Heritage …. “We are dedicated to reviving Ireland’s lost cider-making traditions.. creating ciders of exceptional quality and character.”

Brief reviews on a few of his ciders:

His Cockagee Irish Keeved Cider here 

Check out his Cockagee Perry here 

His Windvane cider here 

Jenkinson’s Cider Mill describes cider as “A refreshing alcoholic beverage made from 100 % apple juice, fermented and made in the same way as wine and often called apple wine in other countries. An excellent alternative to wine as a food accompaniment that deserves more exploration…”

* “Mr Jenkinson’s Revival Series – Ciderkin; Windvane and Lamhog – are amongst the finest drinks produced in Ireland.” - McKenna’s Guides 2017.

Velo is the first coffee roastery in Ireland to obtain the prestigious B Corp status

Velo is the first coffee roastery in Ireland to obtain the prestigious B Corp status

Velo Coffee Roasters' General Manager Suzanne Casey with Marketing Coordinator Madyson Savner Picture: Clare Keogh

 

Cork-based Velo Coffee Roasters is the first coffee roastery in Ireland to obtain the prestigious B Corp Certification, marking a significant milestone in the company's commitment to social and environmental responsibility.

B Corp status is bestowed upon businesses dedicated to upholding the highest standards of positive impact on society and the environment. It evaluates a company's holistic social and environmental impact across five key areas: governance, workers, community, environment, and customers. Just over 30 businesses headquartered in Ireland hold this certification.

 

Suzanne Casey, General Manager of Velo Coffee Roasters said: “We are thrilled to achieve this gold standard of sustainability, and to be the first coffee roastery in Ireland to have done so. Our decision to pursue B-Corp certification stemmed from our genuine commitment to transparency — we want to adhere to comparable standards that will drive tangible change. The process involved a comprehensive evaluation of every part of our operations — from packaging choices to policies to sustainability targets. While the accreditation system was rigorous, it compelled us to be even better and optimise our operations for the betterment of the planet, which ultimately will foster trust among suppliers and customers alike.”

 

As part of its social and environmental responsibility, Velo, which is stocked in Dunnes Stores, Tesco, and premium SuperValu stores along with Aldi stores nationwide and in the UK, sources speciality coffee beans in collaboration with their partner Covoya. This ensures full traceability to the farm and fosters sustainable partnerships with farmers. The company, which employs 15, has just announced it’s on track to invest over €7,000 this year into local community projects where it works, with a total of almost €20,000 invested in the past five years.

The company’s efforts include impactful initiatives such as supporting agricultural and social projects at origin, such as the Finca las Mercedes farm in El Salvador. By paying a premium on their coffee beans, Velo allows for funds to be directed back into the communities to support specific projects — including a new access bridge for a local school to shorten commutes and organising STEM education initiatives.

 

Two local employees sorting coffee cherries in the Finca las Mercedes farm in El Salvador. Velo Coffee have worked with this producer from the outset, and are now working together on a project in the local school in San Salvador.

Already recognised as an Origin Green Gold company, the B Corp certification is the next progression in Velo’s journey toward social and environmental responsibility. With a commitment to continuous improvement and transparent reporting, Velo has also led the industry in sustainable packaging commitments, introducing completely recyclable packaging to their retail coffee in 2021.

 

Suzanne added: “At Velo, our primary objective is to make a meaningful impact on communities. From our team members and loyal customers to our inspiring suppliers and local communities, we view Velo as a cohesive community. Coffee has the power to bring people together, and we aim to leverage that power through responsible sourcing and production.”

A quick bite when time is tight? Lunch on the run? A quick bite when time is tight? Lunch on the run? Solutions include one of the world's oldest streetfoods

A quick bite when time is tight? Lunch on the run? Solutions include one of the world's oldest streetfoods.

Ham packed roll at Higgins Mayfield

Get a filling roll from Higgins Supervalu or a rocking Jianbing from Lao Dao

Braised Pork Jianbing from Lao Dao

Sometimes, when it comes to food, you just can't wait. Those pesky peckish temptations won't go away and neither will that schedule that you've sometimes had little say in.

Don't panic though! There's always a solution. I got into that kind of bind twice last week in Cork and each time found the answer close at hand. In Mayfield, Higgins SuperValu did the business and, on the second day, the relief was provided by Lao Dao in Daunts Square.

The Higgins name has only recently become associated with the local SuperValu and improvements in layout and service immediately followed.

So it was with some confidence that I walked in last week. And that increased as I checked out what was on offer. There was a selection of inviting salad plates (enough for a decent lunch for €4.50) and offerings for a more substantial dinner plate too.

But I needed something like fast food and headed for the salad bar, a couple of dozen tubs behind glass packed with all kinds of fillings for your roll. Chicken, ham, vegetables including onions and peppers, lettuce, coleslaw, you name they had it. The meats for the rolls are Bord Bia approved.

Chicken roll

I based my roll on the ham and, on request they added lettuce and tomato and I handed over €4.50. While I was picking out a couple of excellent craft beers (Sullivan's Black MarbleStout and 9 White Deer's Kolsch), CL was getting her chicken-based roll filled.

Off home then and, with a pot of tea at hand - no beer by the way - we enjoyed an excellent lunch and were soon up and running again.

Lao Dao price included
apple juice or bottle of water

The following day we were in the city and under a tight timeline. I had often meant to call to Lao Dao to try their Chinese Crepes, one of the oldest street foods in the world (going back over 2,000 years it is said). 

The tiny restaurant - a few seats outside, none inside - provides "the best fresh food daily. We aim to provide top-quality hot dishes for our customers. The ingredients that we use to prepare our dishes are the freshest and highest quality. We use locally sourced Irish beef, chicken, and fresh fish and seafood, all of which are carefully prepared daily by our expert Chef. "

These crepes are called "Jianbing" and the basic one, The Original North Chinese Style Jianbing, is perfect for beginners so we ordered one of those. It is made here with Millet, Mung Bean flour, Wheat Flour and Free-Range Egg and the pancake is filled with  Coriander, Spring Onion, Black Sesame, Special Soybean Sauce and Crispy Crumbled Wonton Skins.

A "Traditional Ham Salad", with egg, featured in Supervalu's salad offerings

The basic one costs €7.45. As the price moves up, you get more for your buck. The basic Jianbing gets different fillings and our Braised Pork, with Mushrooms and Onion (Fried) costs €9.95. They also have chicken, ham and roast duck versions. The price includes a free drink (bottle of water or carton of apple juice).

The more expensive versions are quite a dish, very flavoursome and filling. Even the basic one will replenish your energy for the afternoon! No wonder they are one of the most popular street breakfasts in China. 

By the way, like all Chinese food outlets, the Lao Dao menu is quite extensive and includes noodle and fried rice dishes and they also do a range of bubble teas and smoothies and if you are unable to call Deliveroo will do their thing. 

If you do need to eat on a wall or seat in the city, your food comes in a carton with a wooden knife and fork and also a plastic glove to hold your crepe as you eat!

Metropole Hotel’s annual pancake race held this morning! Not just a race - check out the recipes too!

FLIPPING FUN FOR CORK TRADERS AS METROPOLE HOTEL HOSTS ANNUAL PANCAKE RACE

The race is on. (Pic: Brian Lougheed)

Not just a race - recipes too!

Traders from the VQ area of Cork City put on a flipping good performance this morning for the Metropole Hotel’s annual pancake race.

James Healy of the Shelbourne Bar beat off stiff competition to claim the winning title, which he had taken two years ago.

The pancake race was a Shrove Tuesday tradition when Thompsons Bakery was open on the street dating back to 1826.

Team members from the Metropole Hotel joined representatives from businesses including Nathan Trust, Acet Active Centre for English Training and the Shelbourne Bar as they ran along MacCurtain St while flipping pancakes.  The Metropole Hotel has been organising the event since 2018 and it brings lots of fun and laughter to the area every year.

Roger Russell, General Manager at the Metropole Hotel said: “The pancake race is a very old tradition that we resurrected and it’s been going from strength to strength.  It means an awful lot to the local community as it brings us all together for a bit of banter and a bit of fun.  We’re all friends on the street but ultimately we’re all very competitive and the bragging rights are fantastic. The VQ is a very close knit community and we are more than happy to organise anything that can help to support and promote the area.”

Speaking about his win James Healy said; “I was really looking forward to today as I won the race two years ago so I wanted to reclaim the title.  It was all down to luck on the day though and I’m delighted to have the crown back.”

Alex Petit is Group Executive Chef of Trigon Hotels, which include the Metropole Hotel and Cork International Hotel.  He’s created a delicious sweet and a savoury pancake recipe for people to try at home.

THE CINNAMON ROLL  

American style cinnamon pancake, mixed berry compote, whipped vanilla cream, toasted seeds.

 

Ingredients 

 

American style pancake recipe:

 

250 g self raising flour

¼ teaspoon ground cinnamon

1 teaspoon baking powder

50g caster sugar

2 large free range eggs

150 ml Buttermilk

 

For the garnish:

150g frozen berries

50g sugar

100 ml fresh cream

25g icing sugar

Vanilla essence

Mixed seeds (pumpkin, sunflower, sesame……)

 

Method

 

For the pancake:

Sieve the flour, baking powder and salt into a mixing bowl

Add the wet ingredients and mix vigorously until smooth

Rest the batter for 45 minutes prior to cooking

Heat up a large frying pan with vegetable oil to medium/high heat

Cook your pancakes until golden brown on both sides

Those should rise and bubble as you cook them

 

For the garnish:

 

In a medium saucepan, add the mixed berries and caster sugar

Cook over medium heat until the water has mostly evaporated (20 minutes)
The mixture should be syrupy and shiny

 

In a large mixing bowl, pour the fresh cream

Whisk the cream until thick, add the icing sugar and few drops of vanilla essence

Reserve in the fridge until needed

 

In a preheated oven at 170 degrees, toast the mixed seeds until golden

Remove from the oven and Cool down at room temperature

 

To plate, stack 3 pancakes on top of each other

Add a generous amount of berry compote

Top with a large dollop of fresh cream and finish with toasted seeds.

 

 

THE CRÊPE MADAME 

French style thin crêpes garnished with home cooked gammon and Carrigaline cheddar topped with a fried egg.

 

Ingredients

 

French Style crêpe

 

250g plain flour

500ml whole milk

4 eggs

1 pinch alt

50g melted butter

2 tablespoon caster sugar

 

Garnish:

4 eggs

8 slices cooked gammon

200g Carrigaline cheddar

1 bunch fresh chives

 

Optional

 

Mix leaves

Elderflower & extra virgin olive oil dressing

1 red onions finely sliced

 

Method

 

For the crêpe:

Sieve the flour, baking powder and salt into a mixing bowl

Add the wet ingredients except the butter and mix vigorously until smooth

While whisking, add the melted butter gradually

Rest the batter for 45 minutes prior to cooking

Cook the crêpes one by one and rest onto a plate

 

For the garnish:

 

In a non stick pan, fry the egg sunny side up with little oil

Season with salt and pepper and place the cooked eggs onto a side dish

In a large frying pan on medium heat, add a knob of butter and place a crêpe on it

Place 2 slices of gammon side by side and sprinkle with a generous amount of grated cheddar

Place a fried egg on top and fold the 4 sides of the crepe to form a square

Keep cooking the crêpe until the cheese has fully melted

Plate the crêpe and sprinkle with freshly chopped chives

This can be served with a fresh salad dressed with an elderflower vinaigrette and finely shaved red onions