Taste Tip. St Tola Divine.

Taste Tip

St Tola Divine

St Tola Divine is a Very Highly Recommended creamy cheese, cool and fresh, with a citric tang. Bought this in the local SuperValu.  Within minutes, an improvised lunch was on the table - didn't fancy cooking at high noon of the heatwave! Not too much bread in the house but "remainders" of Paneire sourdough (from O'Keeffe's St Luke's) and the Mayfield Bloomer (Ryes and Shine St Luke's), were loaded with leaves from the garden, juicy cherry tomatoes, and a basil based pesto. Divine, of course!

Ballymaloe Foods Achieves Certified B Corporation™ Status

 Press Release

Ballymaloe Foods Achieves Certified B Corporation™ Status

Pictured: Ballymaloe Foods Operations Manager Rosaleen Hyde, Sustainability Executive Johnny Tobin Allen and General Manager Maxine Hyde. Photo Credit: David Creedon.

Ballymaloe Foods joins global community of businesses

that meet exceptional standards of social and environmental

performance, accountability, and transparency.

Certified B Corporation™ is a globally recognised standard conferred by B Lab, a non-profit organisation. It signifies that a business meets verified standards of social and environmental performance, accountability, and transparency, balancing purpose with profit.

Certification is awarded following a rigorous assessment process that evaluates a company’s impact across five key areas: governance, workers, community, environment, and customers. To achieve B Corp certification, companies must complete the rigorous B Impact Assessment.

General Manager of Ballymaloe Foods, Maxine Hyde, spoke about

Nostalgic Crosshaven Stroll. And Lunch (with a Jim Reeves poster ) at Cronin's

Morning at the Merries - the fun begins in the afternoon.

Nostalgic Crosshaven Stroll. 

And Lunch at Cronin's

And where were you on Whit Saturday 1963?

(see last picture!)

The fort at Camden, and below, the Bright Tunnel

As the monotone fifties rocked and rolled into the psychedelic coloured sixties, Crosshaven was the

Five-Star Dunluce Lodge Scoops Another Major International Accolade

press release 

Five-Star Dunluce Lodge Scoops Another Major International Accolade

Fresh off the back of Executive Chef Stephen Holland being crowned ‘Chef of the Year’ at the prestigious Licensed & Catering News (LCN) Awards 2026, the accolades continue for Dunluce Lodge, with the five-star property now being named Best Luxury New Hotel in Ireland 2026 by the internationally renowned ‘Luxury Lifestyle Awards’.

 

The latest honour is

Dunluce Lodge's Stephen Holland Named Northern Ireland's Chef of the Year

press release

Dunluce Lodge's Stephen Holland Named Northern Ireland's Chef of the Year

Prestigious industry honour crowns outstanding first year for five-star Causeway Coast destination

Just one year after opening its doors, Dunluce Lodge in Portrush, Co. Antrim is celebrating yet another landmark achievement as Executive Head Chef Stephen Holland has been named Chef of the Year at the prestigious Licensed & Catering News (LCN) Awards 2026.

Presented at Northern Ireland's most respected hospitality awards before an audience of more than 500 industry professionals, the accolade recognises Holland's outstanding culinary talent, creativity and leadership. Independently judged by SpotCheck NI to the highest industry standards, an LCN Award is regarded as one of the greatest honours in Northern Ireland's hospitality sector, celebrating excellence across hotels, restaurants, pubs, cafés, caterers and tourism providers.

The award marks another milestone in what has been an extraordinary first year for Dunluce Lodge. Since opening, the luxurious 35-bedroom, five-star hotel has firmly established itself as one of Ireland's most distinguished boutique hospitality destinations, earning a series of prestigious accolades and international affiliations while attracting discerning visitors from around the world.

Located along the spectacular Causeway Coastal Route and connected to Whiterocks Beach by its own private walkway, Dunluce Lodge offers guests a luxurious retreat where exceptional hospitality is matched by an unforgettable culinary experience. Evenings unfold at a leisurely pace, with cocktails by the fire, freshly shucked oysters at the bar and sweeping Atlantic views providing the backdrop to one of Ireland's most exciting dining destinations.

At the heart of the hotel is The Restaurant at Dunluce Lodge, where Stephen Holland has created menus that celebrate the extraordinary natural larder of Northern Ireland. Guided by seasonality, sustainability and close relationships with local farmers, fishermen and artisan producers, every dish tells the story of the Causeway Coast.

A native of County Tyrone, Holland's love of cooking began at just thirteen, inspired by his mother Patricia and his great-aunt Kathleen. His career has taken him around the world, including working alongside celebrity chef Rick Stein and preparing meals for distinguished guests including Queen Elizabeth II, before returning home with a vision to champion Northern Ireland's exceptional produce.

"The Causeway Coast offers an incredible natural pantry," says Holland. "Our aim is to give diners a true taste of this place and celebrate its rich bounty by working with exceptional local producers and allowing those ingredients to shine."

That philosophy is reflected throughout the menus. Pristine Co. Down oysters are served with Burren balsamic horseradish vinegar and lemon, while Kilkeel crab and mussel salad is complemented by fennel and dulse pickle. Fresh local seafood features prominently, from grilled fish served with brown shrimp, samphire and lemon bay vinegar to halibut with crayfish and hake paired with charred leek, potato pavé and XO sauce.

For meat lovers, provenance is paramount. Signature dishes include a 400g bone-in sirloin of Lisdergan beef served simply with rich red wine jus, alongside flax-fed beef fillet accompanied by braised beef cheek and fine herb stock, while locally sourced Eccelgreens pork is enhanced with Armagh apple butter and preserved fennel.

Beyond the restaurant, Dunluce Lodge offers a range of memorable culinary experiences. Guests can enjoy handcrafted cocktails and all-day dining in The Bar, intimate private dining in The Vault surrounded by an exceptional collection of fine wines and rare Irish whiskeys, chef's table experiences, whiskey and oyster pairings, seasonal tasting menus and foraging experiences that connect visitors with the rich landscape surrounding the hotel.

Commenting on the award, Stephen Holland said, "I am incredibly honoured to receive this recognition. This award belongs to the entire team at Dunluce Lodge whose passion and commitment make it possible for us to deliver exceptional dining experiences every day. We are fortunate to work with some of the finest producers in Northern Ireland and it is a privilege to showcase their incredible ingredients while telling the story of the Causeway Coast through our food."

Stephen Meldrum, General Manager of Dunluce Lodge, added, "Stephen's Chef of the Year award is richly deserved and is wonderful recognition of his exceptional talent, creativity and leadership. From the moment we opened our doors, our ambition has been to create one of Ireland's finest luxury hospitality experiences, with food at the very heart of that vision. Stephen and his team have achieved something truly special by showcasing the very best of Northern Ireland's outstanding produce with such skill, passion and authenticity. This award is not only a testament to Stephen's remarkable achievement but also to the dedication of our entire team, who strive every day to deliver unforgettable experiences for our guests. To receive this honour in our first year is a tremendous milestone for Dunluce Lodge and one we are immensely proud to celebrate."

Dining at Dunluce Lodge is about far more than exceptional food. It is about provenance, storytelling and a profound sense of place. Every ingredient has a source, every dish has a purpose and every meal offers guests a memorable taste of the Causeway Coast. It is food inspired by the edge of the world, where dramatic cliffs meet the Atlantic Ocean and every plate tells the story of the landscape that surrounds it.

Stephen Holland's Chef of the Year award is the latest accolade in what has already been a remarkable first chapter for Dunluce Lodge, further cementing its reputation as one of Ireland's leading luxury hospitality destinations.

Licensed & Catering News will feature Stephen Holland and his award-winning achievements in an upcoming edition of the magazine.

For more information visit www.dunluce.com or telephone +44 (0) 28 7053 1700.

West Cork Highlights. Mizen Head, Ballydehob and Bantry House

West Cork Highlights

Mizen Head, Ballydehob and Bantry House

**********************

Mizen Head

Looking into Dunlough Bay from one of the viewing points in Mizen.

The Head itself

The bridge you pass over as you walk to the lighthouse.

A full Irish, well almost. Hasn't been touched by the lighthouse keeper.
It has been on the table in front of him for decades!

Opening times for the summer are

Long life to the pizza maestros of Cent’Anni! Schull Harbour Hotel an ideal base for West Cork trip

Long life to the pizza maestros of Cent’Anni

Schull Harbour Hotel an ideal base for West Cork trip.

Pizza Pachino

Chris and Emma opened their pizzeria Cent’Anni in the West Cork village of Durrus less than

Leap newcomers Harnen head list of West Cork places to have that mid-day break.

Leap newbies Harnen head list of West Cork places to have that mid-day break.

Harnen of Leap

You’re driving around West Cork. You’ve had that big breakfast and the evening's reserved dinner will not lack quantity either. You need to take it easy at lunchtime. 

But where? Here’s four suggestions:

FOOD TAKES CENTRE STAGE AT THE YOGA PICNIC AS 'COOK WITH KIA' SERVES UP A FEAST OF WELLNESS

FOOD TAKES CENTRE STAGE AT THE YOGA PICNIC AS 'COOK WITH KIA' SERVES UP A FEAST OF WELLNESS

Ireland's leading wellness festival expands its food offering with an exciting new 

interactive kitchen powered entirely by Kia electric vehicles

Pictured: Alice Harrison, Katy Harrison and Mary Gardiner (founders of The Yoga Picn

 

Wellness doesn't end on the yoga mat!  Increasingly, nutrition is recognised as one of the most important foundations of physical health, mental wellbeing and longevity, and this year's Yoga Picnic is putting nourishing food firmly at the heart of the festival experience.

Returning to the beautiful

Supreme Dish of Chicken at ORSO. High Quality Produce from Chicken Inn gets the treatment it deserves from Chef Von Der Fecht

 A chicken dish fit for a king and queen thanks to English Market royalty and ORSO kitchen wizardry.

ORSO and Chicken Inn combine in an innovative, delicious and fairly priced Wednesday menu.

It may not be Chicken Supreme but it sure is a supreme chicken dish. No breast involved but what the ORSO Head Chef Hannis Von Der Fecht does with thigh and leg is nothing short of

The Cook's Holiday at Ballymaloe House Hotel Autumn 2026

The Cook's Holiday at Ballymaloe 

House Hotel Autumn 2026

This autumn, food lovers are invited to a wonderful culinary escape at Ballymaloe House, hosted by celebrated chef Rachel Allen (left). 

The Cook’s Holiday will take place from October 5th - 9th offering an immersive experience celebrating Irish food and hospitality. Guests will not only get to

The Garryvoe Hotel's bistro, the Lighthouse, is revamped and revitalised, offering a varied and delicious menu for you this summer!

The Garryvoe Hotel's bistro, the Lighthouse, is revamped and revitalised, 

offering a varied and delicious menu for you this summer!

When I polished off my Cassoulet in the Lighthouse Bistro (Hotel Garryvoe) last week, I was a happy man. So much so that I began to wonder why I had ever fallen out of love with this classic French Bean stew.

Well, you know the old saying

THE METROPOLE HOTEL BRINGS NEW SMALL PLATES AND SPRITZ MENU TO THE VICTORIAN QUARTER

THE METROPOLE HOTEL BRINGS NEW SMALL PLATES AND SPRITZ MENU TO THE VICTORIAN QUARTER

Executive Head Chef Eoghan O’Flynn

The Metropole Hotel has launched a new Small Plates and Spritz menu which will be served in the recently renovated lobby.

Artisan small plates using the best of seasonal local produce will be served daily from 6 p.m. to 9 p.m. These offerings include chipotle BBQ pork belly, Glenmar seafood croquette, and Asian style chicken wings. For something sweet there is