Barnabrow House Gourmet Evening. From Cock-a-leekie to Grand Cru Sauternes

Barnabrow House Gourmet Evening. 

From Cock-a-leekie to Grand Cru Sauterne

A warm welcome to Barnabrow House from owner Geraldine Kidd to guests from near and far (Liverpool, Dublin and Clare) was followed by Head Chef Stuart Bowes giving us a few tantalising hints about the multi-course menu ahead while Donie O'Brien (ENO) introduced the first of his wines for their annual Gourmet Evening. We were already acquainted with the Cava Pares Balta "Organic" as we came in. Cava, as you know, is made in the traditional method, just like champagne and Donie also told us about the beautiful vineyard (bees and butterflies in abundance) and that their own sheep graze among the vines.

And the Penedes Cava proved quite a match for the opening course from Stuart's homeland: Cock-a-Leekie, made with five ingredients (East Ferry Farm Free Range Chicken, leeks, Agen Prunes, puffed rice and stock). The prunes certainly enhanced the soup.

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On then to the Braised Frank Murphy Beef cheek, Gnocchi Romano and gremolata. The local beef paired very well indeed with Donie's selection, the Chateau Fontareche Cuvée Pierre Mignard, produced in Corbieres by one of his friends.

Our fish course followed and the Wild Halibut Brandade, scallop, roast parsnip with tomato and curry was another excellent combination, the rich tomato sauce and the light curry perked up the halibut and the scallop without ever threatening to overpower them. Another thumbs up for Stuart. Donie could never be accused of being a wine snob and the down to earth Kerryman admitted to "not being a Chablis man" but he still managed to pick a beauty here, the very impressive Domaine des Malandes 2017 (which will be fully organic from 2021).

The rabbit was perhaps the surprise of the menu and Stuart encouraged us to enjoy it. I certainly did, not least because it was served with a terrific Bordeaux: Château de Parenchère Cuvée Raphael (2016). Donie was very enthusiastic about this and told us they have a great terroir and get the best out of it. "Smooth, rich and opulent, " he said. "And it should go well with the rabbit." And it did!  I've been eating rabbit from my schooldays and I thought Stuart's Pancetta-wrapped version was superb, with Feuillatte with Turnip Fricassee, Golden Raisins, and Star Anise.

Our three cheeses came with terrific oatcakes and a well judged Spiced cranberry and grape chutney. The three, from the bottom, were Ardsallagh Goats, Cooleeney Soft Cows Milk, and Hegarty's Smoked Cheddar.  Enjoyed that plate as we sipped our Château Caillou Grand Cru Classé Sauternes 2007, the same wine that did its sweet duty for dessert, its honey and apricot notes a terrific match.

Blood Orange Trifle, Cointreau, Warm Orange Espuma, and Luker Chocolate.
Why don't we see more desserts like this? Hint from the chef: Don't delay.
Blood oranges from Sicily are at their best now. And another tip:
Give them a good soaking with the Cointreau!

Sweet finalé. Barry's Tea or Maher's Coffee with a selection of the splendid Petit Fours: Rum and Raisin, Chocolate Truffle, and Jelly.

Good night! And a good night's sleep was followed by an excellent breakfast at Barnabrow.
Amazing selection of fruits, yogurts, breads and more, including honeycomb, not to
mention the cooked dishes, egg dishes galore (including Benny of course) and, if you were game for it (I wasn't), the Full Irish! Storm Dennis had been playing around all weekend but our attention
was very much on the stormer being played by the Barnabrow chef and his teams,
both in the kitchen and front of house.

All Happening at the River Lee. Afternoon Tea, Harvest Carriage, Jazz Fest

All Happening at the River Lee

Afternoon Tea, Harvest Carriage, Jazz Fest

Petite pieces of finesse and elegance, crowned by this quartet of sweet sensations.
Congrats to the team here as their Afternoon Tea has been awarded best in Munster.

Always a buzz around the River Club in the River Lee. Even more so at present as the riverside hotel steps up another gear - no standing still around here. Latest highlights include a splendid Afternoon Tea and the Harvest Carriage. 

And, for the October Bank Holiday, between the Club and the River Room, there’s a score and more jazz slots, all free, a whole lot of fun from 5.00pm on Friday until 7.00pm on Monday. The excellent New York Brass Band will be here everyday. They are superbly entertaining and watch out too for the Art Crimes Band. But there is something for everyone. Check it all out here 

We were in for the Afternoon Tea last Friday but we also had a look at the Harvest Carriage. The what? Did you know that a three-foot narrow gauge train-line ran from Cork City to Blarney from the late 19th century until it finally ceased service in 1934.

The Harvest Carriage

The Cork and Muskerry Light Railway brought pleasure-seeking tourists from the city to the countryside and ran right through where the River Club now stands. This was the very site of the old Western Road station – in fact you can still see the remnants of the train tracks just under the terrace of the adjoining Grill Room restaurant and two stumps of supporting columns stand in the river outside!

These days, the riverside terrace has been decorated to evoke the good old days of train travel, not so much on the Cork and Muskerry, more like the luxury continental lines. The River Club, in partnership with Fever-Tree mixers, is offering a selection of cocktails to while away the “journey”.

And we started with one! Since we had been assigned to drive the express, the drink had to be non alcoholic. And our host, Pierce Lowney, General Manager, had just the ticket. A seasonal one, based on the refreshing and spiced Seed-Lip, with ginger beer and their own apple and pear cordial. Now, after that delicious Amuse Bouche, blow that whistle and check out the dining carriage for that superb tea.

River Club Bar

The menu follows the traditional three parts: savoury, scones and sweet, all tempting. Four finger sandwiches were Curry Spiced Coronation Chicken, Cucumber and Chive Glenilen Cream Cheese, Focaccia with sun-dried tomato and basil hummus and my favourite Dressed Ballycotton Crab on homemade Guinness brown bread.

The influence of Modern Botany was seen in the very tempting Bramley Apple and Flax Financier in the scone plate and in the sweets as well. There was Camomile and Honey Carrageen Moss pudding, Orange and Polenta Cake with calendula mousseline cream, Earl Grey Chocolate Choux Bun and a joint favourite Pineapple and Coriander Green Tea Tartlet.

We choose the House Tea here, Barry’s Gold Blend, to start with and when that pot was finished I switched to one of the Ronnefeldt Loose Leaf Teas, the delicious balanced Early Grey. And they had more to offer including an Irish Whiskey Cream tea! Coffees too of course.

Speaking of balance, I think that this was one of the best balanced Afternoon Tea menus I’ve enjoyed, not too heavy at all, even that green tea tartlet in the desserts is quite light. So, feeling nicely fed than overly so, off we headed on a leisurely walk downtown. No train going that way now.

Plants and flowers, both wild and cultivated, are at the heart of Modern Botany’s approach to skincare, using the best natural botanical ingredients to promote skin health, including flax, calendula, borage and chamomile. 

These same plants and herbs all feature in this Modern Botany Afternoon Tea at The River Lee. The company is based in Schull and draws on the botanical richness of the Wild Atlantic Way to create their products. And, if you are an Afternoon Tea customer, you’ll get a gift of a Modern Botany travel size gift.  

The River Lee Hotel  

Western Road

Cork

A very modern Afternoon Tea at The River Lee

press release

A very modern Afternoon Tea at The River Lee, in partnership with Ireland’s leading luxury skin health brand, Modern Botany

Modern Botany is Ireland’s leading luxury skin health brand, based in Schull in beautiful west Cork, along the Wild Atlantic Way.

The River Lee introduces a very modern Afternoon Tea in partnership with Modern Botany, an elegant celebration of some of the botanical richness of the Wild Atlantic Way which this contemporary Irish success story has incorporated into its exclusive series of exceptional products.

Plants and flowers, both wild and cultivated, are at the heart of Modern Botany’s approach to skincare, using the best natural botanical ingredients to promote skin health, including flax, calendula, borage and chamomile. These same plants and herbs all feature in this Modern Botany Afternoon Tea at The River Lee. 

Get a feel for the flavours of the Wild Atlantic Way without leaving the comfort of your armchair, as the exquisite top tier sweet treats include the selected Modern Botany ingredients, in a chamomile & honey Carrageen moss pudding, calendula mousseline cream and a Bramley apple & flax financier.

Starting with a surprise amuse bouche, Modern Botany Afternoon Tea also celebrates the best of Cork produce in classic finger sandwiches like curry spiced coronation chicken, cucumber & chive Glenilen Farm cream cheese, and dressed Ballycotton crab on homemade Guinness brown bread, along with a selection of handmade scones and tea cakes served with luscious Glenilen Farm clotted cream and fruit preserves. 

It wouldn’t be an afternoon tea without a proper tea, so all Modern Botany Afternoon Teas at The River Lee are served with the house tea – Barry’s Gold Blend, a blend from the finest tea gardens of Rwanda, Kenya and the Assam Valley of India, and famous for its rich golden colour and much-loved taste. Barry’s Tea is one of Cork’s most famous exports, and one of which locals are supremely proud. There’s also a selection of Ronnefeldt loose leaf teas from which to choose, as well as a coffee menu.

Modern Botany Afternoon Tea is available daily from 12-5pm in The Cocktail Bar in the lobby of The River Lee, the ideal spot for an afternoon tea with a sophisticated and refined nature. The space is a glamorous take on a mid-century cocktail bar with a handmade mahogany bar topped with white marble counter, plush velvet seating and rich textures. 

Modern Botany Afternoon Tea is a tempting tea with a distinct botanical slant and is available for €35 per person. Prosecco Afternoon Tea is available for €43 per person and Champagne Afternoon Tea for €50 per person. Pioneers in natural beauty with a firm focus on quality, Modern Botany make the perfect partner for The River Lee and, an extra treat, each guest will also receive a complimentary and exclusive Modern Botany travel-size gift.

To book, call 021 4937772 

City Pulls Together in Cork Gourmet Trail 2019

City Pulls Together for Cork Gourmet Trail 2019

On the way. Pic via @corkgourmettrail 

There is great cooperation between the hotels, restaurants and bars in the city. The sentiments of Aaron Mansworth of Trigon Hotels and reiterated by Mags O’Connor of the Cornstore as the Cobh Clams descended on the Bodega and as we spoke about what it takes to put an event like this Cork Gourmet Trail on the road.

Sweet. From Olivo

Better explain, the Cobh Clams were one of five large groups taking part in the 2019 edition of the Trail and the Bodega, where neighbours Cornstore also had a stand, was our first port of call. The other groups that would follow, at intervals, were Bantry Barnacles, Monkstown Mussels, Leap Lobsters, and Shanagarry Scallops.

Gallaghers Gastro Bar

The event, part of the Cork Oyster Festival based at the Metropole (one of the Trigon hotels), began at noon and ended late-ish in the Met and in between visits were made to Cask, Dwyers of Cork, Greenes, The Oyster Tavern, Electric, Soho, Tequila Jacks, The New Yorker Bar & Bistro, Olivo at the Cork Airport Hotel, the Cornstore, Gallaghers, the Bodega and Arthur Maynes. We didn’t walk out to the Airport by the way as both the New Yorker and Olivo were accommodated in the city.

So what can you expect on a Cork Gourmet Trail. Quite a lot and all quite delicious, something for everyone. The Cornstore/Coqbull menu for the event is an excellent illustration. 

Brick Prawns brick pastry & basil wrapped prawns with jalapeno mayo.

Dry Aged Beef Yorkshire puddings stuffed with dry aged roast beef, caramelised white onion, wasabi mash and stuffing.

Mini Moqbull: Mushroom umami burger with vegan truffle mayo vegan cheese and rocket.

Bloody Mary Oyster: natural oyster with bloody mary jelly.

Angels on Horseback: oysters wrapped in Parma ham, deep fried in Japanese tempura batter with lime and courgette chutney.

Tasty, from Gallaghers

Takeout desserts from Cornstore

And the welcome here was warm, a drink (red and white wine and more) offered immediately. A table top full of local and international charcuterie and cheese, including an ultra spicy Spanish blue, while alongside Bodega chef Dave had some beauties including Oysters baked in their own Grainne Ale beer and a delicious Basket Cheese Cake with whiskey among the ingredients! And if you couldn’t sample everything - nobody could! - there were some lovely takeout desserts from the Cornstore.

And that welcome and choice of food and drink set the scene for the long afternoon, replicated all the way. More wine and hospitality on offer at Dwyers in Washington Street where we stuffed ourselves into the various nooks and crannies, every now and then replenishing at the stands of Dwyers itself and the New Yorker. The New Yorker’s Chicken Croquette, home-smoked in Barry’s Tea, was one treat, while one to finish with was the Jameson and Ginger Cheesecake by our hosts.

Bodega's Dave

Next stop was Electric who treated us to oysters and a Kinsale G&T. Kinsale Gin are among the sponsors. Earlier we started as we gathered in the Vance Room in the Met with yes, a G&T and oysters, before being divided up into the various groups and being introduced to our leaders. Our guide was Ray from Trigon and he didn’t lose anyone!

After Electric, we strolled down the Mall to the lovely and lively Tequila Jacks. More wine and also some delicious Tequila based cocktails and more good food, both from our hosts (a superb taco, also delicious Pork Belly) and some savoury and sweet stuff too from Olivo (including some well presented dessert bites).

Electric oysters

MET head chef Stuart Dardis (left)
with out guide Ray Kelleher (Trigon Hotels)

Cask was next on the itinerary and here also we met Gallaghers and the MET Tavern. Gallaghers had a trio of beauties including a Beef Featherblade with a Walnut Chutney. While the Met, with Head Chef Stuart Dardis on hand, had a great selection too including a palate pleasing tuna bite. Cask shone too, supplying the drinks and lots of their interesting tapas including exquisite prawns. And all the way through, it was smiles galore and helpful people even if, by this stage, they must have been explaining their offering for the umpteenth time that afternoon. Pure Cork!

We weren’t finished yet. Next stop was the Oyster Tavern and here we met a couple of stragglers from a previous group. They had stopped to do a bit of shopping in Penneys and were now running late! So we had a chat with that English duo as we had chats all through with whoever we happened to end up with, sometimes friends, sometimes total strangers, but no strangers when the day was through.

Another glass of wine in the Oyster and excellent food also. Soho were here as well and their Pork Belly was so good I called for it twice!

The final round-up was back at the Douglas Vance room in the Metropole but some were saying their goodbyes. We were humming and hawing about it as we strolled down Patrick Street. The rain, which had been intermittent all afternoon, was now pelting down and that, plus the fact that there was a No. 208 conveniently at our bus-stop, made up our minds for us and we headed home after a terrific day in the city. Well done to all behind the Trail, the Oyster Festival itself and to one lady in particular (who we are all thinking of this weekend).

Montenotte Hotel's Afternoon Tea with a View

Montenotte Hotel's Afternoon Tea with a View

The Montenotte Hotel have been offering an Afternoon Tea treat for the past two years. They had a rather special February offering, both an acknowledgement of the food bounty of the county and a tribute to the local Cork Chamber who are celebrating 200 years. The menu included local delicacies from Milleens cheese and Gubbeen chorizo bites to Tanora paté de fruit and Toonsbridge Ricotta cake. 

The offering followed traditional lines, moving from the savoury to the sweet. There were sandwich style bites with Ardsallagh and Milleens cheeses, followed by Cork Gin Trifle, Murphy’s Stout (the cream!) Chocolate Tart, Barry’s Tea Crême Brulée and the sweetest of finishes featuring Tanora Paté de Fruit and Midleton Rare Whiskey Fudge.

You’ll take your Afternoon Tea in the Panorama Bistro and Terrace which overlooks the river and the city. Of course, the mix of bites will change from time to time and in line with the seasons but it is always quite an occasion. So do take it easy, enjoy the food, the company and the view. Maybe treat yourself to an upgrade with a glass or two of Prosecco or Champagne.

We didn't have the bests of days when we took up the invitation to try it out last Friday - it lashed outside. But we were warm and comfortable inside as we started on the lower tier with those very tasty Finger Sandwiches. Tier 2 had the Selection of Mini Pastries including their macaron and delicious scone with jam and cream.

The highlight was, of course, the top level, with all kinds of sweet things, even strawberries slices and cream and also those outstanding Handmade Truffles (with a drop or two of whiskey in the mix!). No shortage of tea, of course, or coffee if you prefer.

And if you have too much - it’s entirely possible - the Montenotte are well prepared for that too. They have a lovely carry-box so that you can take any of the goodies home with you. This is an occasion where you can truly have your cake and eat it (later, if you like!).

By the way, I had an evening meal in the restaurant here a few months back. It's well worth checking out. Details here.

Evening starter: Roast Jerusalem Artichoke and Shallot Jam Tart with walnut ricotta

Barnabrow and Chef Bowes Rise to the Occasion. Again!

Barnabrow and Chef Bowes Rise to the Occasion. Again!

Skeaghanore Duck

The Gourmet Evening at Barnabrow House is becoming quite an occasion in East Cork and once again Geraldine Kidd’s charming venue and the skills of Chef Stuart Bowes combined to give us an evening to remember. 

Donie O’Brien of ENO had a selection of wines to be proud of and very enjoyable they were. And the occasion was further enhanced by music from the violin duo of Áine O’Halloran and Teresa Foley (known as Violini).

We began with a Cava and Canapé reception. As the glasses sparkled and the music played, there was time for a chat before entering the dining room proper. Quite a few of you will know this room as it is here they hold their well-known wedding meals. With its pointed gothic windows and high vaulted ceiling, it has a church like interior though the seating is more comfortable!

Cahermore Pork

More organic Cava at the table as the amazing Bouillabaisse was served. We had to do a bit ourselves as the Hegarty’s cheese came in little shreds on a side plate. Just added those to the soup and the magic happened as they complemented one another superbly, not to mention that rouille and the chefs top notch sourdough.

The Ballotine was just superb, again that match with the fig and the cinnamon spiced bread so really spot on. And the young slightly oaked Rioja was an easy drinking accompaniment. That high standard continued through the remaining courses. And again it was often the “little things” that enhanced the dish, like the Golden Raisin and Wild Garlic cream with the superb Duck Breast, even the tasty base on which the petit fours were served. 

Stuart Bowes had flagged that duck in his wee speech to the guests, proud to use produce such as Caherbeg and Skeaghanore, insisting on the importance of “local” and “using what’s on your doorstep”. “We are excited to do this, this quiet time of the year.”

Geraldine Kidd, now in her 23rd year here, is obviously proud of Stuart’s contribution over the past seven years and has battled to hold on to him against quite a few “poachers”! She was thrilled that word of these occasional gourmet evenings has spread beyond the Cork borders as she welcomed guests from Dublin and Clare.

Donie O’Brien and his ENO wines are regulars here and he was very proud of the organic Cava by Pares Balta that we started with. He loves Baron de Ley too, the producer of the Rioja. “They don’t buy in grapes, use all their own, a guarantee of quality”.

Turbot

I must say that the Pouilly Fumé was gorgeous. Richly flavoured with tropical fruit and with a “concentrated minerality”. This was followed by another beauty, the Ribera del Duero, another organic wine. “It is 100% Tempranillo, 8 months in new oak, vanilla..aromatic, clean and fresh and will be great with the duck!” And so it was.

Violini stayed with us for the evening. They are classically trained and stylistically versatile. “We play movie soundtracks, pop and rock songs, big band jazz, latin, blues, and the best loved Classical music.”  If you want music for events in hotels, manors, castles, concert halls, or for special occasions big and small, contact them out at violinicork.ie@gmail.com, also at 087 779 5031.

Dessert

The Menu and Wines

Bouillabaisse with Hegarty’s Cheddar, Rouille, Country Sourdough.

Cava Pares Balta organic

Ballotine of Caherbeg Free Range Ham Hock and chicken, fig, watercress, Pain D’Epices

Baron de Ley Club Privado Rioja 2016

Irish Atlantic Turbot, Pearl Barley, Gremolata, Pickled Ballyhoura Mushrooms, Chicken Essence

Chatelain Pouilly Fumé Abbaye St Laurent 2016

Roast Skeaghanore Duck Breast, Polenta, Savoy Parcel with Confit leg, Golden Raisins & Wild Garlic Cream

Camino Romano Ribera del Duero Pares Balta Organic

Iced Nougat Parfait, Apricots, Rhubarb, Archers

Chateau Caillou Sauternes 2007.

Maher’s Coffee, Barry’s Tea, Petit Fours.

Head Chef: Stuart Bowes, Sous Chef: Adrian Kaszynski.

Wines: Donie O’Brien ENO.

If you missed out on the Gourmet Evening, you can still try Stuart’s cooking and the marvellous produce (both from his producers and the Barnabrow walled garden) during Sunday lunch at Barnabrow. See the menu here. 

Sweet dreams

Morning walk

Beats and Brunch. Music and Munch. All Happens at The River Club.

Beats and Brunch. Music and Munch.

All Happens at The River Club.

Cork’s progressive River Lee Hotel has spectacularly transformed its dining and beverage facilities in recent months. The eye-catching River Club is now their ultra comfortable centre. 

Here you can relax and enjoy brunch, lunch and drinks (with the alternative of the adjoining enclosed riverside terrace) and there’s sophisticated dining in the Grill Room. Sophisticated or casual or just in for a drink and nibbles with friends, the River Club is worth a call.

We visited the colourful venue on Sunday as a part of a Media Sneak Peek. Head Chef Paul Lane had a line-up of tempting brunch dishes for us while the music, from vinyl, added to the buzz. Claire and Sinead, rightly proud of the new set-up, greeted us and told us their ingredients come from an array of local suppliers including the English Market and that all their beef is 100% per cent Irish.

Soon their Signature Bloody Mary (Ketel One Vodka, River Club Mary Mix, Lemon and with or without oyster garnish) made a welcome appearance and we were up and running in our comfortable high seats. You also have the armchair option! Enjoyed too one of their Juicery Shots (mine was the Blueberry with Almond Milk and Coconut water). And then followed the Granola (Greek yogurt, seasonal fruit compote).

By now, we were finding out more about the menu, making our choices. I put my eye on the Sautéed Wild Mushroom and Spinach (English muffin, poached eggs chilli flakes, and hollandaise sauce) and I wasn’t disappointed. Far from it. 

CL too was very happy with her choice: Tomato and Avocado Toast (English muffin, poached eggs, chilli flakes and hollandaise sauce). We were both saying that we preferred the muffin to sourdough in the dishes. What do you think?

Also available were the River Club Brunch Special, Eggs Florentine and Toasted Banana Bread. And, don’t worry, on their full menu you’ll find Eggs Benedict and Eggs Royale and more.

And we also had dessert. CL picked the Lemon Posset, a very good one indeed. Meanwhile I was spooning from my tall Chocolate Sundae and sipping from a flavour packed Espresso O’Martini (Kalak Irish Vodka, Black Twist Liqueur, Espresso, Demerara). Both the Kalak and the Black Twist are Irish by the way.

Lots of tempting cocktails on offer, a selection from their Hi-Ball and Classic lists. Very tempted by the Safe Harbour (Kraken Spiced Rum, Ginger Beer, Lime, Murphy’s Irish Stout, Demerara) and the Barry’s Brandy (Courvoisier VSOP Cognac, Cold Brew Barry’s Tea, Honey, Lemon). I did get a taste of the the Brandy but my favourite was the Velvet Lady (Blackwater No. 5 Gin, Velvet Falernum, Cointreau, Lemon). Just perfect!

Excellent Lunch at Celtic Whiskey Bar & Larder

Excellent Lunch at Celtic Whiskey Bar & Larder

Fill your own bottle

Three of us visited the Celtic Whiskey Bar and Larder in Killarney for lunch last week. And not one of us tasted a drop of whiskey! Despite being surrounded by 100s and 100s of bottles from Ireland, Scotland, United States and the rest of the world.

Actually, it can be quite difficult to make a choice on the spot. My advice would be to check out the many whiskies on their website and make a short list. Then you’ll be ready for action.

Not just whiskey

You can use that same website to make a reservation too for your food and even for their whiskey masterclasses. I used it last week and it worked like a dream, as it had on earlier occasions.

Of the three, one was a Killarney resident and had not been here before. I reckon they have a new fan, well impressed with the food. By the way, while browsing the listing, my eyes spotted the Blackwater Distillery's Gin with Barry's Tea.

Blue cheese & pear

I had that in mind for a lunchtime tipple and our server said, yes, they had it and that it was proving very popular. I had missed out on it during the Christmas lunch and was delighted to get a taste, even if I had to share it!

You may eat as much or as little as you like here in this friendly place, anything from soup of the day to a substantial pie. Speaking of which, one of our choices was the very tasty Chicken, Leek and Mushroom pie (11.00).

Chicken, leek & mushroom

I was on the look out for a dish I had througoughly enjoyed on a previous visit: the Lamb Liver, with streaky bacon and slathered in a delicious onion gravy and served with sourdough toast.

This time, with no sign of the lamb, I choose the Roast Barbary Duck Salad (11.00). The duck is warm and very flavoursome and is served with a fresh and crunch salad of Apple, Fennel and Celery and also a mustard vinaigrette. Recommended!

Duck salad

CL was also well pleased with her pick: Pear and Blue Cheese Salad (8.00) which combines these classic ingredients in a slightly innovative and tasty way. The pear is sliced. It comes with pickled walnuts and watercress and those nuts were quite outstanding. Again, the salad, just like mine, was excellent, well prepared.

For details of a previous visit, a little more whiskey involved, click here.  

Celtic Whiskey Bar & Larder

93 New Street, Killarney, Co. Kerry

Tel: 64 663 5700

Take your pick!

See also

Quinlan's Seafood Bar Killarney
Visiting Killarney's Big Houses
Dine and Stay at The Brehon Hotel Killarney

The Yew Tree at The Muckross Park Hotel
36 Hours in Killarney, inc Killarney Brewing