Gold Medal Hotel Awards 2025 - Entries Open!

press release 

Gold Medal Hotel Awards 2025 - Entries Open! Gold for Killarney Plaza in 2024!

We are thrilled to announce that the 2025 Gold Medal Hotel Awards is now open for entries.

Now in their 36th year, the Gold Medal Hotel Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Gold Medal Hotel Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. The winners will be announced on Tuesday, the 27th of January 2026 at a gala awards ceremony hosted by Anton Savage at The Galmont Hotel & Spa in Galway

With 34 categories to choose from, there is definitely one suitable for you any Irish Hotel!

“In a sector where excellence is the standard, the Gold Medal Hotel Awards stand as a beacon of distinction,” remarked Trish Murphy Commercial Director for the awards. “We are thrilled to celebrate our 36th year of honoring the trailblazers who continually raise the bar in Irish hospitality.”

Amongst many other winners from the 2024 awards Adare Manor in Co. Limerick took home the Gold Award for "Ireland's Five Star Resort",and Castle Leslie Estate was named "Ireland's Favourite Place To Stay", voted for by the public!

The deadline for entries is set for August of 2025, with an entry cost of €100 + VAT for up to 5 entries. As establishments and individuals across the country prepare to showcase their excellence, anticipation builds for the culminating event.

Taste of Two Cuisines. Sullys bring delicious Cork-Mex to the Quay! Some superb Irish as well! All very affordable.

Taste of two Cuisines. 

Sullys bring delicious Cork-Mex to the Quay!

Some superb Irish as well! All very affordable.

El Nino Tacos

Sullys is the new restaurant on Sullivan’s Quay, co-located with the well-known, well-loved Sober Lane.

First look at the menu and when you see Nachos, Guacamole, Salsa, Tacos, and more listed, you think Mexican.  But traditional roast chicken is also a star here, as we found on a visit last week.

Wings

One of the features of this new restaurant is the offer of dinner for two for €40.00. Here, the couple shares a starter, enjoys a main course each and then shares a dessert (if you have room, portions are large, filling, and delicious).

We were delighted to get the call to try out the menu. We ordered a starter each and shared both. The sharing bit was easy enough with the Crispy Chicken Wings with Buffalo Hot Sauce or Korean BBQ sauce glaze. We chose the Korean. There was loads of chicken and lots of flavour, so much so that we barely touched the dip provided.

No shortage of paper napkins here, and we needed them all as, after the wings, we tucked into the El Nino Nachos (Guacamole, salsa, Truckstop Cheese Sauce, pickled slaw, buffalo hot sauce, Lime Sour Cream). The Nachos were roughly divided into two parts, one headlined by the Guacamole, the other by the Salsa, both equally engaging and flavoursome.

Soon, we were on to the mains. My pick was the Beef Brisket Tacos (Flour tortilla with slow-roasted brisket, pickled slaw, chilli peanut sauce, cool lime sour cream, and crispy onions). Every little bit, including those onions and that pickled slaw, was spot-on and very satisfying. There was quite a large quantity of brisket here, and I’m thinking I may start with the Brisket Nachos next time and chose something else for mains. Might get to dessert that way!

Negroni (left) and Clover Club

Aperol Spritz

CL meanwhile was thrilled with her Cider Roast Chicken (cider brined and roasted chicken breast, chive mash, buttered carrots and parsnips, caramelised (onion gravy), delicious proof that the chef here can turn their hand to Irish and execute it every bit as well as the “Cork-Mex”. She put her eye on the very tempting burgers that were being served at a nearby table as a strong possibility for the next visit.

And then there’s a whole list of cocktails, virtually all with an Italian element. I haven’t thought about it before, but it seems you cannot have a cocktail without serious Italian input. Of course, Kinsale Gin also had a leading role.

Godfather Sour

Take the long and light Spritz, for instance, where you have a choice of Aperol, Campari, Disaronno, Sarti (a pink liqueur based on Sicilian blood oranges), or Limoncello to add to the Prosecco. My Negroni was a “blend” of Kinsale Gin, sweet vermouth and Campari. Others tested (each passing with honours) were Clover Club (Kinsale Gin, Martini dry, lemon, egg, raspberry) and a Godfather Sour (Bulleit Bourbon, Disaronno, Lemon, egg, bitters).

A very enjoyable outing to Sullivan’s Quay indeed. Superb meal, with a difference, and excellent friendly and informative service as well at Sullys. Get all the info, including opening times and menus, here.

Parliament Bridge. From the door of Sullys, on Sullivan's Quay.

La Croix Gratiot - ‘the pinnacle of Picpoul de Pinet’

 La Croix Gratiot Picpoul de Pinet 2022

RRP €20.95 Jus de Vine Red Nose Wine Terroirs The 1601 Wineonline

‘the pinnacle of Picpoul de Pinet’

This Picpoul (12.5% ABV) is a vibrant yellow in colour,  limpid, and inviting in the glass. The nose features fresh aromas of citrus fruit such as lime and grapefruit. The palate is full but extremely well-balanced, with fresh limey acidity and a mouthwatering, crisp and persistent finish. Very Highly Recommended

Pure and unoaked, it is perfect for oysters and, as they say, “but not just oysters”. Try it with all seafood and shellfish, cod fritters, and fish casseroles. Serve chilled at 10-12°C. The wine was aged in stainless steel, on its fine lees for a brief period “to add texture to the palate”.  Sustainability is at the core of what Domaine La Croix Gratiot do, and in recent years, they made the transition to biodynamic farming and gained organic certification from the 2021 vintage.

The Picpoul grape is grown, more or less exclusively, to the north of the Thau basin, around the town of Pinet. The Thau Lagoon is a true inland sea, separated from the Mediterranean by a narrow strip of sand. As a natural environment, it is unique in Europe. Shellfish farms cover more than 1,300 ha of the Thau and the demand for these oysters and the wine is high in the locality. In France, you are often told to match the local wine with the local food, and that long-standing advice is absolutely true in this area.

.

Picpoul de Pinet is a white wine produced from the Picpoul grape, which hails from the Languedoc region in the south of France. The specific area renowned for producing Picpoul de Pinet lies around the town of Pinet, near the Mediterranean coast, in the Aude department. This region enjoys a warm climate and proximity to the sea, which enhances the wine's crisp, refreshing character with vibrant acidity. It's often appreciated for its citrus and floral notes, making it a popular choice for seafood pairings.

Fota Wildlife Park. Strolling around on a sunny April Wednesday morning.

Fota Wildlife Park. Strolling on a sunny Wednesday morning.

(Pics taken: 10.04.2025)

Open wide!

Hay. Rhino

Mrs Lion

Above, young Lemurs play in the nursery, while below(x2), mothers look after the babies
 in the maternity "ward"

Twins!!

Didn't expect that! The much smaller Antelope chases the Bison around the enclosure.
Didn't expect the antelope to attack and didn't expect the speed that the bison reached.

The heron was on full alert, hoping that the pelican would drop a fish!

Full Irish for this bunch of giraffes.

The crows here must be the best fed in Ireland. Look at the shine on this one.

Knockadoon Walk on a sunny April day

Knockadoon Walk on a sunny April day

(pics taken: 07.04.2025

Glenawilling Beach

Great to be back in Knockadoon, after a health scare in late 2023. Cheated a little though, by driving to the carpark near the lookout tower and walking from to Glenawilling (and back, of course). Enjoyed that and the weather was superb last Monday morning.

Ready for road!

Furze, sea, and Ballycotton in the distance

Prevailing wind gets its way!

Sea Campion

Looking west. The dog prefers east.

Glenawilling Beach, again.

Steak, Stonewell and Swiss Roll. Highlights of a group lunch in Thompsons

Steak, Stonewell and Swiss Roll. 

Highlights of a group lunch in Thompsons

Is your name on that T-bone?

Seven of us met for a lovely lunch at Thompsons in MacCurtain Street last week. The former bakery is one of the leading lights on the revived street and its surroundings, collectively now known as the Victorian Quarter.

My meal can be easily described with these three words: Steak, Stonewell, Swiss Roll. Of course, there was much more on the menu.

The Himalayan salt dry-aged steaks are a feature here, and you pass a couple of ageing cabinets as you enter the large restaurant. Indeed, some were listed on the specials (for sharing), including the T-Bone, "the Rolls Royce of cuts," cooked on the bone. With prices at €110 for 800g and €130 for the 1kg size, our occasion didn’t quite demand spending that much!

Nonetheless, four of the seven opted for steak in various forms, two for Picanha (the Brazilian cut from the top of the rump and surrounded by a thick layer of fat giving tons of flavour) and one for the Flat Iron (cut from the chuck, nicely marbled with lots of beefy flavour, tender and juicy with minimal fat), The fourth steak was McCarthy's sirloin served with dressed leaves, caramelised onions and chimichurri on sourdough plus fries. All the steaks, supplied by Kanturk’s Jack McCarthy, came in for compliments, especially from an English visitor who was astounded by the flavour.

It wasn't just steak, though. Two picked the Ballycotton Fish and Chips (beer-battered Haddock with fries, minted pea purée, caramelised lemon, and tartar), which also went down very well. The Chicken Ciabatta (miso-glazed chicken from their famous Josper oven, roasted pepper aioli, crunchy lettuce, and tomato confit on ciabatta) also impressed. All sandwiches are served with fries, and  Alternative Bread Co. products are used.

There's a full bar here, so there are plenty of drinks, though sadly, the Cotton Ball beers are no longer available. Quite a selection was ordered, but I stuck with the non-alcoholic Stonewell Cider. This is a very impressive drink, perhaps the best of its class. Highbank's Drivers Cider is also excellent but you seldom see it on sale in the Cork area.

The large restaurant is based in a former bakery. 

A tempting Brownie.

Thompson's Swiss Roll was the most famous cake produced at the eponymous bakery back in its heyday—they had installed a multi-purpose sponge plant to cater to the demand. Of course, the roll heads the dessert menu, and, being of a certain age, most of us opted for the Raspberry Jam & Cream rolled in a classic Victoria sponge base served with fresh berries, vanilla ice cream, and chocolate crumb. 

The Swiss Roll, called Jelly Roll in the USA, didn't necessarily start in Switzerland, though the origin is almost certainly there or in neighbouring countries such as Austria. Anyhow, for us, it was what BBC's Good Food calls "the ultimate nostalgic treat". Yum!

At the entrance to an adjacent building, you'll see a couple of photos from the heyday of the Thompsons bakery showing the workers in action. Apparently, they used to produce up to a mile of it every day! Assuming that an individual roll measures 12 inches, I reckon that was the equivalent of over 5,000 rolls per day, 30,000 over a six-day week! Cork certainly had a sweet tooth! Still has, going by our happy punters at Thompsons!

Just one corner of this very large restaurant.

On the Craft Trail with 9 White Deer and Wicklow Wolf. A couple of cracking lagers.

On the Craft Trail with 9 White Deer and Wicklow Wolf. 

A couple of cracking lagers.

Wicklow Wolf Hideaway Helles Lager, 4.0% ABV, 440 ml can, Bradleys

Escape the noise. Savour the peace!

This new Helles Lager from Wicklow Wolf comes in a mid-gold colour. Aromas and floral are a little on the delicate side before this well-balanced Helles comes into its own on the palate, where you'll find it malt-forward, refreshing, flavourful and quickly drunk.

By the way, I wondered if Helles Lager involves a bit of tautology. Apparently not. The term "Helles" refers to a specific style of pale lager originating from Germany, mainly from Munich. "Lager" is a type of beer that is fermented and conditioned at low temperatures, describing the brewing process. So Helles is one type of lager, as is pils, the word itself coming from the German word for "bright" or “pale”. Or maybe from Helios, the Greek word for the sun god - just showing off there!

Away from tautology now and on to the philosophical motivation that Wicklow Wolf deployed as they launched this Helles, a beer they are obviously (and rightly) proud of. “This is your ticket to a moment of calm and clarity. Hideaway is the perfect companion to transport you to your sacred space – your hideaway. Escape the noise, savour the simplicity, and let this clean, balanced lager be your moment of zen.… Whether you're unwinding after a long day or taking a quiet moment for yourself, Hideaway is the perfect escape.”

Back to earth now, though. This is an excellent smooth beer. It is Very Highly Recommended. Enjoy a couple of bevvies for casual drinking or pairing with various foods. If you’re a Jack Grealish fan you might skip the alcohol and go for a couple of bovvies* instead.

* Bovril, a favourite of Jack’s, as he revealed on the Netflix series on Man City.

9 White Deer Stag Kölsch Lager, 4.2% ABV, 500 ml bottle, O’Donovan’s Off Licence

Extended lagering time allows this beer to develop fully.

Kölsch is a style of beer, of the lager family, originating in Cologne, Germany. In appearance, this 9 White Deer produced example is bright and clear with a gold/amber colour. And a soft white head.

The Stag Kolsch, with its high carbonation level and gentle hop character, is palate-friendly with an almost creamy feel. Easy to quaff and easy to see how this refreshing gluten-free and flavoursome beer (more malty than hoppy) has become quite a seller, widely available in both bottle and draught.

The team in 9 White Deer have certainly cracked the style here. They have brewed with German Nobel Hops, Premium Irish and German Malt and German Yeast. Stag Kolsch gets “an extended lagering time where it can develop and mature into a classic premium European style beer”. 

9 White Deer had some help from the soft local water and a famous German brewmaster. Soft is the operative word here as the water, from the Cork and Kerry mountains, is really soft, just perfect for lager-style beers. And the guidance they got from Roland, then brewmaster of the well known Munich brewery Augustiner and still a friend of the Ballyvourney brewery, could not have been bettered. Kolsch and 9 White Deer were on their way.

The Hideaway may be a bit smoother but the Stag has a slight edge in aroma and flavour, a little more brio. Each is Very Highly Recommended.

Kinsale Street Feast 2025. The biggest Kinsale Street Feast ever!

Kinsale Street Feast 2025

with Kinsale Food Tours

The biggest Kinsale Street Feast ever!

The Kinsale Food Tours Street Feast kicks off this Saturday April 12 th from 1pm to

4pm along the streets of Kinsale and its set to be the biggest one yet with over 30

stalls this year.

Kinsale Street Feast has become one of the highlights of the Kinsale calendar in

recent years and has grown year on year over the last ten plus years to a fabulous

day for everyone on the historic winding streets of Kinsale. With balloons artists, live

music and stalls dotted all over the town and a good weather forecast for the

weekend, Kinsale will be alive with food and fun this Saturday.

Pics from 2024 event

The annual Street Feast is a collaboration of local businesses organised by Kinsale

Good Food Circle and Kinsale Chamber and is open to all local businesses to

participate from professional chefs showing off their incredible skills that Kinsale is

known for, to cookie stands, ice cream stands and a selection of food styles from all

over the world.

There is no cover charge access to this event and its free to roam the streets of

Kinsale and soak up the atmosphere, live music and fun. Each stand charges at the

stand for their products.

For more details see www.kinsale.ie and Kinsale Good Food Circle Social Media

Channels or contact any one of the organising committee Becca Geden, Niamh

Edwards, Dan Horgan, Ciaran Fitzgerald, Liam Edwards, John Finn or Tom Kay at

marketing@kinsale.ie

press release