Chow Bella😉. Bream the star of Saturday lunch In Bella Napoli.

 Chow Bella😉

Bream the star at Saturday lunch In Bella Napoli.

Sea Bream

We were in Bella Napoli the weekend before Christmas, for lunch. I had enjoyed their ragu here earlier in the year but this time is was a dish based around sea bream (rather than the ubiquitous sea bass) that caught the attention of the taste buds.

It was CL’s choice and came under the Mains heading: Pan fried fillets of sea bream, creamy mash, Mediterranean vegetables, creamy tomato sauce and aromatic herb & lemon dressing. Perfect, she confirmed. The fish (in its crispy skin) and even the Mediterranean vegetables made for an exquisite dish, enhanced further by the delicious sauce.

Another fish on the menu also caught her eye before she choose the bream. This was Fresh fillet of cod in a herb and parmesan crust served with crushed baked potatoes, baby carrots, tenderstem broccoli and creamy dill and lemon sauce. Next time!  Also in this section, among others, were  Chicken Scallopine (escalopes), Braised Short Rib of Beef and Beef Tagliata.

I was concentrating on the Pasta and Risotto section - no shortage of choice in this section either  - and I was drawn by the Featherblade and Truffle Risotto, the Rigatoni Sausage and Mushroom and also the Chicken Alfredo but I think it was always going to be ragu.

I had been impressed with each ragu during previous visits and it was a toss-up before I settled on the Napolitano (8-hour braised beef in an onion & tomato sauce served with rigatoni pasta, toasted sourdough and parmesan shavings). The Genovese consists of Slow cooked pulled beef, onions, white wine served with rigatoni pasta, fresh basil, pecorino cheese & toasted sourdoug). Quite a bit of beef in my pick, the Napolitano, but it was all fine and the Rigatoni picked up most of the sauce. Anything left was mopped up with the sourdough!

They have a good selection of starters (no less than 11) and salads here and there’s also a Bambino Menu. By the way, they don't do pizzas here anymore. Service was calm, friendly and efficient. The address is French Church Street but they also have an entrance from Academy Street

CONTACT

Bella Napoli 

4 French Church Street

Cork

T12 V9DK

Ireland

 021 4279122

 

HOURS

Mon to Thu: 17:00‑20:00

Fri: 17:00‑21:00

Sat: 13:00‑21:00

Sun: 13:00‑20:00

Something Special at Fenns Quay. Knockout Sensations on an April Night in 2017. A Tasty Blasta from the past!

Fenn’s Quay's Special. Blasta from the past!

Knockout Plates on an April Night in 2017.

Cod

from our April 2017 blog.......

From breakfast ’til late at night Fenn’s Quay will feed you, and feed you well. Lots of menus here, including a set lunch and an Early Bird. That Early Bird is, unusually, available on Saturdays up to 6.30.

It is good value and has quite a few dishes from the A La Carte. As it happened, it was the A La Carte that we concentrated on last weekend. We noticed some dishes that are almost fixtures here, such as the O’Mahony's Feather-blade and the same O'Mahony’s Collar of Bacon.

Beetroot cured salmon

But there is no shortage of variety in Fenn’s Quay, once you factor in a packed specials board. And, conveniently, they also include a written list of the specials as well as the traditional blackboard. We tend to make good use of the specials and we did so here as well, though neither of the starters featured on the board.

CL choose Cork Dry Gin and Beetroot cured salmon with buttermilk dillisk and cucumber pickle (€10.00), a very well judged combination, very tasty indeed. 

Braised lentils and beef tongue with pickled quail egg

I was delighted with my Braised lentils and beef tongue with pickled quail egg (€10.00). The broth or jus - I used some of their well-made bread to mop it up - was full of the flavours from the tongue and the lentils and the quail was the first of my Easter eggs. Happy out!

We had been tempted by one of special starters, a Fish Platter with O’Connell’s smoked salmon, smoked mackerel, fish croquette and beer battered cod.

Bewley's Pannacotta 

We would though have O’Connell's cod on the double as we agreed on the mains, the Fish of the Day special (19.00). Details are: Cod, spinach, cod skin and cod purée, served with roasted cauliflower florets and peas. All added up to an exquisite dish, the fish as fresh as could be and cooked perfectly and that cauliflower was excellent. 

The dessert special was another winner: Bewley's Pannacotta with dark chocolate and brandy mousse (€6.50); had an idea this was going to be delicious (and it was!) and so we left the popular Mimi’s Cork Dry Gin and Tonic Dessert behind!

They have a short but well judged list of wines here, some available by the glass and most, if not all, by the carafe and bottle. And also they had a couple of specials on the board. 

Unusually, they also have a list of craft beers, Blacks and Mountain Man among them, but I went for a regular favourite the Stonewell Medium Cry Cider (€6.50). Food and presentation was top notch, service too and so it was a happy if overdue return to No. 5 Fenn’s Quay. Very Highly Recommended.

The specials board was a regular and welcome feature in No. 5 (which was closed
permanently by owner Kate Lawlor in the summer of 2017).

The mains. Above article based on blogpost first published here in April 2017,
just months before Fenns Quay was permanently closed  by hard-working owner Kate Lawlor . 

Why Pay More for your Bubbles? Discover the Affordable Allure of Crémant!

Photo by Cody Chan on Unsplash

Why Pay More for your Bubbles? Discover the Affordable Allure of Crémant! 

M&S Crémant De Bourgogne (ACC) Brut, 12% ABV, 

€12.00 at M&S

M&S: Sparkling, creamy, elegant, fizz

Taste: Peach blossom, apricot, redcurrants.

Food: Canapés, smoked salmon, goats cheese.

Grapes: Chardonnay, Aligoté and Gamay, aged in bottle to give a fine elegant mousse

Sometimes, those of us who regularly dabble in wine assume that other people, who may not dabble as much, will recognise all the terms. Take Crémant, for example, and Methode Traditionelle. Crémant is the term used to classify French sparkling wines produced, using the Méthode Traditionelle, outside the boundaries of the Champagne region. The method, also known (within Champagne) as méthode champenoise, involves disgorgement and a second fermentation in the bottle and you can read more here.  

Crémant de Bourgogne was first made, using the Traditional vinification method (same as Champagne), at the beginning of the 19th century. The AOC status granted in 1975 laid down strict conditions for its production based on meticulously applied traditional skills to achieve high-quality vinification. Only whites and rosés qualify for the appellation. They may be blanc de blancs (from white grapes) or blanc de noirs (from white-juiced black grapes). Most are classed as brut. You’ll see demi-sec less often. The production area is the same as that for the appellation Bourgogne.

Another excellent Crémant 
from Burgundy

Key Crémant Regions & Styles

• Alsace (Crémant d'Alsace): The biggest producer (over half of all French Crémant is made here), often using Pinot Blanc, Riesling, and Pinot Gris for crisp, aromatic wines.
• Burgundy (Crémant de Bourgogne): Shares grapes with Champagne (Chardonnay, Pinot Noir) but offers fresher, sometimes richer, styles from areas like Auxerre and Rully.
• Loire Valley (Crémant de Loire): Known for its versatility, using Chenin Blanc, Cabernet Franc, and Chardonnay for diverse profiles.
• Limoux (Crémant de Limoux): Southern France's bubbly, often featuring Mauzac, Chardonnay, and Chenin Blanc. Limoux strongly claims to be the first region in France to produce bubbly wine!
• Jura (Crémant du Jura): From eastern France, using local grapes like Poulsard and Trousseau for unique flavors.
• Savoie (Crémant de Savoie): From the Alps, offering light, fresh sparkling wines.
• Bordeaux (Crémant de Bordeaux): Produced in the famous wine region, using Sauvignon Blanc, Sémillon, and Merlot (for rosé).
• Die (Crémant de Die): In the Rhône Valley, known for Muscat-based sparkling wines. 
• In addition, you also have Crémant de Luxembourg, known for its fine bubbles, balance of freshness and complexity.

Celebrating the Feastday of St. Brigid, one of the patron saints of beer? A beautifully crafted collection from Newbridge Silverware celebrates the saint!

Celebrating the Feastday of St. Brigid, one of the patron saints of beer?

 A beautifully crafted collection from Newbridge Silverware honours the saint who is said  to  have miraculously changed water into beer for a leper colony and provided enough beer for 18 churches from a single barrel.

 

To celebrate St. Brigid’s Day on Saturday, 1 February 2026, Newbridge Silverware proudly honours one of Ireland’s most important cultural and spiritual figures with a beautifully crafted collection inspired by her enduring legacy.St. Brigid is recognised not only as the patron saint of Kildare, but as one of Ireland’s three national patron saints, holding equal status with St. Patrick and St. Colmcille. Her significance is further reflected in the national public holiday held in her honour on the first Monday of February, underscoring her importance in contemporary Irish life.

 

Renowned for her association with metalwork and ironwork, St. Brigid has long been synonymous with craft and creativity— values deeply rooted in the heritage of Newbridge Silverware. She is also celebrated as a symbol of peace, friendship and generosity, and as a herald of spring, bringing hope, renewal and brighter days ahead.

 

To mark this special day, Newbridge Silverware have designed a bespoke jewellery collection comprising the St. Brigid’s Cross Pin (€30), Pendant (€45) and Bracelet (€40).

The cultural resonance of the St. Brigid’s Cross has been recognised on the world stage. In a powerful gesture of Irish heritage and diplomacy, Senator Aubrey McCarthy recently presented the Newbridge Silverware St. Brigid’s Cross Pin to Ukrainian President Volodymyr Zelensky, and also to Pope Leo XIV, highlighting the cross as a universal emblem of peace, solidarity and friendship.

Inspired by the traditional St. Brigid’s Cross, this collection is both a tribute to Ireland’s spiritual heritage and a contemporary expression of timeless design. These elegant pieces make a meaningful gift for a friend, a cherished keepsake for loved ones living abroad, or a lasting reminder of home and Irish identity.

 

Visit the Newbridge Silverware lifestyle store in Newbridge, Co. Kildare and check out www.newbridgesilverware.com.

press release

 

Favourite Delicious Dishes 2025. A collection of the best over the past year (and a guide to 2026).

Favourite Delicious Dishes 2025. 

 

An enjoyable and varied collection of dishes,  appetising plates that keep me returning.

Another year is done and dusted and time to look back over its dining delights. For much of the year, Ballycotton's Sea Church was the only establishment to have a contender in all three main categories. At the last moment, Da Mirco's came up with a hat trick of its own, also impressing with starter, mains and desert! Thanks to all the restaurants and cafes I visited this year and hope to see you all in 2026. A Peaceful New Year to you all!

Mains  - Meat & Poultry 

51 Cornmarket (free-range pork chop)

Amicus (Medium curry)

Bar One, Castlebar. Bacon Chop

O'Mahony's Watergrasshill. Glenbrook Farm Pork Ragout

ORSO (Lamb shank)

Poachers, Ballina. Steak

Thompsons (steak)

Sea Church, Ballycotton. (Boeuf Bourguignon)

Jim Edwards Kinsale (Duck)

Nua Asador (Picanha)

Cornstore (Beef cheek)

CUSH Midleton, Beef Cheek

Monk's Lane Timoleague (African-style lamb)

Da Mirco (Lasagna Gratinata Goccia D'Oro) 

Sea Bass at Sea Church

Mains - Fish

Canopy at Castlemartyr Resort (Salmon with butternut risotto)

CUSH, Midleton  (Grilled Hake)

Farmgate Café (Pan Fried Cod with Peperonata, etc)

House of Plates, Castlebar. Halibut

Market Lane (Sardinian Seafood Pasta)

Salty Dog, Ballycotton (John Dory)

Sea Church, Ballycotton. (Sea Bass on bone)

K. O'Connell Fishmongers at Dunne's Stores Patrick St (Salmon Arancini)

Arundel's by the Pier, Ahakista. Fish and Chips

Ferrit & Lee, Midleton (Featherblade, Chicken Liver Paté)

Fish Factory, Dingle. (Prawn & Thai Curry)

The Bosun, Monkstown (Prawn Cocktail)

Mains - others

Bella Napoli (Ragu Alla Genovese)

Good Hood (Diego Pizza)

Ichibanya (Bento Box)

Sullys (Tacos, Nachos)

The Wine Tavern St Luke's (Sharing Board, charcuterie & cheese)

Bakestone  (quiche)

The Lodge Myrtleville Curry

Izz Café (Palestinian cuisine)

Lifeboat Inn Courtmacsherry (aubergine bake)

The Malthouse Midleton (Szechuan chicken stir fry)

Lamb Shank at ORSO

Soups, Chowders, Starters

Azure Bistro, Cobh (Bouillabaisse)

Canopy at Castlemartyr Resort (Aloo Tikki)

Goldie (Oyster Paté)

Sea Church, Ballycotton. (Chowder)

The Lodge, Myrtleville (Bao Buns)

Half Door, Dingle (Lobster Bisque)

Da Mirco (Micro's Board) 

Sweet at Bakestone!

Sandwiches:

Food Club at Fota House, chicken sandwich

Pop Crowleys, Macroom (toasties)

Desserts

Izz Café Basbouseh

Bakestone  (pastries)

Le Bistro (Carrot Cake)

Maison Gourmet, Kenmare (Strawberry Tart)

Sea Church, Ballycotton. (Crème Brûlée)

The Lake Hotel, Killarney (Bread & Butter Pudding)

Thompsons (Swiss Roll)

Rí Fern at Louis Mulcahy’s Dingle peninsula (Peach Crumble)

Da Mirco (Panettone Nel Marsala E Pere) 

Full Irish at Granville (less some requested deductions!)

Tasting Menu

Glass Curtain

Sunday Lunch

The Cornstore

Breakfast

Granville Hotel Waterford (breakfast)

Schull Harbour Hotel, French Toast

Greenmount House, Dingle (Full Irish)

Carvery

The Elm Tree (carvery)