Saturday Afternoon in English Market

Saturday Afternoon in English Market

Saturday Afternoon in English Market

A change of dining plan for tonight meant a quick dash to the English Market this afternoon and to the Frank Hederman stall in particular. The aim here was to secure a couple of their tempting Fish pies (Smoked haddock, spinach cream, lovely mash).

That accomplished, I made a call to On the Pigs Back for some Bayonne ham and Arbutus Sourdough. Great to see the West Cork Garlic on sale there.

Made a quick dash to the chemist then to get some Senna Leaves and Wrights Coal Tar Soap. Only joking! Instead, I enjoyed a lovely reasonably priced cup of Maher’s coffee and very friendly service in the Arthur Mayne Wine Bar (which features quite a lot of old pharmacy related items).

Nearly jumped going up Bridge when a chorus of police sirens broke the peace and quiet but they were just escorting a big bunch on a Cancer Cycle. Just your typical Saturday afternoon downtown.

Superb Events in Autumn Wine Diary

Superb Events in Autumn Wine Diary

Hayfield Manor’s Wine Society offers the ultimate wine tasting experience in Cork. Each of our Society evenings feature vintages selected from among the finest domaines in the world, with a five course meal specially created by our Executive Chef, Graeme Campbell, to match the individual qualities of each wine.

The next Hayfield Manor Wine Society takes place on Thursday, 11th October 2012 at 7.00pm. The evening begins with aperitifs and an introduction to wines by Noel Tymlin from Findlater Wines followed by a 5 course menu with a different Italian wine per course.

This tasting will feature regions from northern and central Italy and wine that will be featured include:
·         Santa Cristina (Trebiano) which is light white wine

·         Montepulciano D'Abruzzo which is a light-medium red wine

·         Masi Macianco which is a dry Pinot Grigio

·         Campofiorini which is a full bodied red wine

·         Ca 'Bianca - Muscato D'Asti which is a dessert wine


Dinner is €79.00 per person and is served from 7.30pm with five different wines to match each course.

Limited spaces are available, therefore an early reservation is strongly recommended.
Further details are available on www.hayfieldmanor.ie/winesociety
To book please phone Charlotte on             021-4845909       or email events@hayfieldmanor.ie

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Wine Australia  in association with the Irish Times
Galway and Dublin Tastings

Wine Australia is delighted to be hosting another delicious wine tasting in Dublin on Thursday 11th October.

The tastings will be presented by Irish Times wine writer John Wilson and Wine Australia’s John Mc Donnell and the Dublin event will be hosted in ely Bar and Brassiere, Custom House Quay in the IFSC between 7pm and 8.30pm while the Galway venue is The Kitchen Café & Restaurant.

 The wine line up will include some of the great wine styles that Australia has become known for, as well as a few unusual offerings to challenge the perception that Australia only makes Chardonnay and Shiraz.

The cost to join the tasting is €25 per person and please use this Irish Times link to book directly. With some delicious nibbles served during the evening this should be another fun, and tasty, event. Places are limited so please book early to join us for a great night.

The Details again
DUBLIN, Date; Thursday 11th October, Time: 7pm – 8.30pm, Venue: ely Bar & Brassiere, Custom House Quay, IFSC, Dublin 1. Cost. €25 per person. Bookings: Direct with the Irish Times (link above).

GALWAY, Date; Wednesday 10th October, Time: 7pm – 8.30pm, Venue: The Kitchen Café & Restaurant at the Galway City Museum, Spanish Parade, The Latin Quarter. Cost. €25 per person. Bookings; Direct with the Irish Times (link above).

If you require any further information please contact Wine Australia’s John Mc Donnell on Ireland@wineaustralia.com or 065 7077264




The Many Faces of Australian Shiraz.
Winemaker Tim Adams is back in Dublin and brings us on a tour of Australia on the good ship Shiraz.
Our tasting aims to challenge the perception that there is only one version of Australian Shiraz.
We hope to show that region, sub region, winemaking, vine age and vintage all contribute to more than one style of the variety from Australia.

Date: Thursday 25th October.
Time: 7pm - 8.30pm.
Venue: Fallon and Byrne, 11 - 17 Exchequer Street, Dublin 2
Cost: 20 Euro per person
Reserve your place with Wine Australia on ireland@wineaustralia.com

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Tuscan Wine and Olive Oil at Ballymaloe

8th November 2012, 7pm

The Ballymaloe Sherry event has been postponed from October until the New Year  but don't despair, they have a major event early in November.
An Italian evening - wines of Tuscany & New Season’s Olive Oil
with the owners of Fontodi, Selvapiana and Villa di Capezzana, and ‘New Seasons Tuscan Olive Oil’ launch, with the owners of some of Tuscany’s iconic Olive Oil & Wine Estates, including Bea Contini Bonacossi, from Capezzana, Carmignano; Federico Giuntini, Selvapiana, Rufina; Giovanni Manetti, Fontodi and David Gleave MW of Liberty Wines. €24 (includes new season's Olive Oil presentation & Olive Oil tasting; and Tuscan wine presentation & tasting, and nibbles). Contact details here.

Jim Crowley Butchers. Multi-award winners.

Jim Crowley Butchers, Midleton

Criostoir (2nd left) with his team at the festival

 The outstanding treat that I enjoyed at the recent Midleton Food Festival came from the Jim Crowley Butcher stall on the main street. I had met joint owner Criostoir O’Crualoai a few days previously and he had told me to watch out for their Steak Sandwich, also a hit at the previous year’s festival.

So I did keep an eye out and soon found the stall, along with Criostoir and his friendly crew. Just have to say that the steak sandwich was terrific, even at a comparative early hour of the day. So tender, we were able to gently tear it in two, the better to share. Tender, and tasty.

The shop on Mill Road

 While a well placed source in the food industry later told me that Crowley’s have a loyal following in the area, I had never heard of their shop (on the Mill Road) before meeting Criostoir. After the festival, I called up there and met another friendly bunch behind the counter. The shop was neat and sparkling with a great selection of meats on sale.

But I were after the shop’s pride and joy: their pork, chorizo and mozzarella burgers. Took them home and cooked them up and enjoyed them - just the right amount of chorizo to spice up the pork without overdoing it. Quite a chunky burger too and good value. And they are gorgeous. Don't take my word for it. It won second prize in May in the ACBI national barbeque competition!

And that is not the only award that Crowley’s, owned jointly by Criostoir and Jim Crowley, have won in recent years. You can see the list here and it includes five Bridgestone’s in a row, the most recent for 2012.

Prize-winning pork burger!

Criostoir: “Attention to detail is what makes us leaders in our field. Our product is thoroughly traceable. Crowley’s is a family business spanning two generations and has a very good reputation locally. The fact that many restaurants in the area use us as their supplier is testimony to the quality assurance that we bring to the marketplace.”

The Midleton Food Festival may come around just once a year but you can visit that sparkling welcoming shop on the town’s Mill Road all year round. Worth a detour!

Margaret River Pioneer at Ballymaloe

Margaret River Pioneer at Ballymaloe

The Margaret River visited East Cork yesterday.

After cricket and a kite surfing demo on the lawn, the action in Ballymaloe moved in to the Grain Store where Australian wine legend (and founder of New Zealand’s Cloudy bay) David Hohnen produced a team of six scintillating wines, three in white and three in red.

David, of McHenry Hohnen, is a brilliant speaker for an occasion like this, delivering solid information with wit and with sharp brevity.

He did repeat himself a bit though. Well, just one phrase. “Take a step back.” He was talking passionately here about letting the wine “work itself out” and was a bit worried that modern technology and courses were giving students both the knowledge and the means to interfere too much in the process.

He did some interfering himself though when he started off in 1966/67, when varieties were not mentioned on the bottles. In the morning, they made claret; at lunch-time, they added dye and so made Burgundy in the afternoon!

David is a firm believer in blends, believing that they can add up to more than the sum of their parts and that belief was illustrated by four of the six wines.

“I won’t buy a bottle sealed by a piece of bark,” he declared, not for the first time, one suspects. He is a firm advocate of the screw cap, going as far as to say that in forty years of making wine, the screw cap was the most significant technical innovation, both for the maker and the consumer. “Both can have great confidence in the screw cap.”

And from one timber to another. Oak has its uses, he said, but as a container. “We don’t seek to add aromas, texture or flavour via the barrel.” They import older used barrels and the oak, at that stage, has little influence on the wine.

He highly praised modern machinery in the vineyard, especially for harvesting. “It doesn’t get pissed on Fridays and gets the work done in the window of opportunity.”


The Whites

Semillon Sauvignon Blanc 2011

3 Amigos, 2008

Calgardup Brook Chardonnay, 2010

All three were excellent and all three have been marked in the mid 90s by James Halliday, but it was the 3 Amigos that caught my attention. I liked this, so rich and creamy, full bodied. David said it was one of their “new direction wines, a lovely delicious style, beautiful, a pure natural wine.”

The Reds

Shiraz, 2010

3 Amigos, 2007

Tiger Country, Tempranillo, Petit Verdot and Cabernet Sauvignon, 2006

Once again a superb set. The Shiraz was “very much Shiraz, lovely, clean and sharp, made from Autumn ripened grapes.” Important if you are looking for good Shiraz to watch out for areas where the grapes ripen in Autumn, was a tip from David.

The 3 Amigos, with a very rich mouthfeel and a long finish, was a brilliant blend of Shiraz, Grenache and Mataro (Mourvedre).

For me, the real class in the glass came with the Tiger Country blend. Tempranillo is the main grape here and it shows. It has power and elegance, is supple and silky with a persistent finish. “Tread carefully,” they say, “this Tiger’s got some savoury bite!” Well worth the risk for 24 euro.

David and yours truly

The wines, priced from €19.00 to €26.00, are available via Tindal Wine Merchants. Rounded off with a delicious Harvest Supper, it was another terrific night in Ballymaloe and well done to David, to our host Colm McCan and his colleagues and to William Tindal. 

The Ballymaloe Sherry event has been postponed until the New Year but do watch out for the An Italian Evening - wines of Tuscany & New Season’s Olive Oil – on November 8th.

Food and Drink Spotting

Marc and Darra
of Golden Bean.
Ballymaloe pic.

Food and Drink Spotting

Coffee Delights
Must say I’m enjoying some great coffee these days.

Many of you will know from recent media coverage that Robert Roberts won a 3 Gold Star Award for their widely available Java Coffee Beans but the coffees that I have at the moment from the long established Dublin firm are from Central and South America.

The Cuban Altura, an earthy smooth flavoured cupful, is now almost used up. Most of Cuba’s coffee is grown for the local market and for some limited export markets. Glad that this came our way.

The September selection from Roberts is the Bolivian Nakhaki, smooth and regarded as “very sweet”. Didn’t really notice any great sweetness, the term is relative anyhow, but found it well balanced and creamy. Up until recently, the coca bean was the main crop in Bolivia but it is now recognised that they have the rich soil and ideal conditions for growing top class coffee. This is one of them!

And the top class standard continued with a recent purchase from the Golden Bean Roastery which is based at Ballymaloe House. I bought my pack at the Mahon Point Farmers Market.

The Yirga Cheffe comes from the highlands of Ethiopia. This is a lovely coffee, bright and crisp, fragrant, with a slightly chocolaty or nutty quality and a bit stronger than you might expect for its light to medium body. Maybe use just a little less coffee when brewing up your cup!

Glenisk partners with the Marie Keating Foundation and supports local communities
As part of its 25th anniversary celebrations, Glenisk has partnered with the Marie Keating Foundation, donating €25,000 to help the charity raise awareness of breast cancer, promote screening and prevention measures, and help those families who have been adversely affected by the illness. Glenisk has created a series of Limited Edition Pink Yogurt packs to highlight the partnership across the company’s Fat Free Organic yogurts, which are available in Natural (500g), Strawberry (4x125g) and Tropical Fruits (4x125g).

In addition, Glenisk has set up a small fund on their Facebook page, inviting visitors to apply for ten community support grants of €250 each. The funds are for events or fundraisers which help to make a difference in local communities around Ireland. Community organisers and charities can apply on Facebook. Further information on all Glenisk products, partnerships and organics is available at www.glenisk.com, on Facebook and on Twitter.

Drinks

L’Atitude 51
“In association with On The Pig's Back, we are delighted to announce a Cheese & Wine Masterclass taking place on Wednesday 3rd October @7pm upstairs in our Wine Workshop. A Tasting of 6 Cheeses & 6 Wines carefully selected for each cheese to teach you about cheese and wine pairing. You can experiment with the different combinations & find the best match for yourself."

Admission €15. Spaces are limited so booking is essential. Send them a message on FB, or call 021 2390219 or email info@latitude51.ie to book your spot.
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Good news for Magnol lovers
For a couple of years (vintages of 2008 and 2009), Mother Nature put a halt to the development of the Château Magnol production. Two hail storms in a row (unheard of by Bernard, their winemaker for 40 years) had drastically shortened the yields, forcing them to put their best customers on allocations for the past 3 years. Time for celebration now though as the 2010 vintage  produced 15,000 cases “of an extraordinary quality”. More info from Barton and Guestier here

Don’t forget  the 'Margaret River comes to East Cork' event at Ballymaloe, this Thursday 27th September. Well known winemaker, David Hohnen (formerly of Cloudy Bay, which he established, and Cape Mentelle) oversees a Margaret River wine presentation, followed by a 'Fire-cooking Harvest Supper' by Wildside's Ted Berner - more details here at this link.

Shorts

Dermie's Spanish Baked Eggs with Tomato & Gubbeen Chorizo ... 

Gary O’Hanlon, recent winner of the Celtic Cook-Off in Skibbereen, goes all French for RTE. Here he shows his class with Coq au Vin:

Congrats to St Tola who won two Awards this week at the Irish Cheese Awards! Their lovely Ash log won Silver in the New Cheese Category while their classic St Tola Log won Gold in its class!

Delicious White Wines of Tondonia

Delicious White Wines of Tondonia

R. Lopez de Heredia Viña Tondonia, Viña Gravonia Crianza 2002, Rioja DO, 12.5%, €11.00 (at the vineyard bodega in Haro).

When I first noticed this Gravonia, 100 per cent Viura, on the shelf in Haro, I thought “this has to be a dessert wine”. I said as much but was quickly corrected: “All these whites are dry.”

So we had a taste and yes it is dry. The colour though is like rich honey and there are gorgeous floral blossoms on the nose. On the palate, there is a soft explosion of beautiful exotic flavours but, while rich, the aged wine is well crafted and well balanced, all leading to a very pleasing, lingering dry finish.
This is surely something different and very highly recommended.

Door to the tasting room!

Vineyard notes
Colour: Pale gold slightly evolved. Nose: Fresh and aromatic. Complex and developed. Bouquet with aromas of third generation. Taste: Fruity, complex, developed and fine.Issued Quantity: 29.000 bottles.

R. Lopez de Heredia Viña Tondonia, Viña Tondonia Reserva 1996 Rioja DO, 12.5% abv, €20.00 (at the vineyard bodega in Haro).

The nose is complex and the colour is even richer than the Gravonia, red/gold, like a good whiskey. I was told the extra richness in the colour comes from the ten per cent Malvasía used; the rest is Viura. Even though I had been told it was dry, I was still expecting something sweet. But, yes, it is really dry. It is also rich and elegant, shaping up like a good smooth sherry before finishing long and dry. Gorgeous. Very highly recommended.

It has spent six years in barrel and just 20,000 bottles were produced. They say it is perfect with all kinds of fish, with seafood and well seasoned white meat.

Vineyard notes: 1996 was officially a good year. There was a perfect balance in all parameters: colour flavour and taste. The white wines keep evolving in a fantastic way, showing elegance and finesse as per the best vintages.
For even more details, click here

I had been hoping to get some of their famous Viña Tondonia Rosé Gran Reserva, another aged wine, but there was none available and, because it is not made every year, none will be available for another year or two.

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Amuse Bouche

In the 1840s, a Florida physician named John Gorrie, trying to cool the rooms where patients were suffering from yellow fever, figured out how to make ice using mechanical refrigeration, paving the way for household refrigerators that appeared in American homes en masse in the 1920s and 1930s
http://www.time.com/time/nation/article/0,8599,1862562,00.html#ixzz0YKancgNq

Opening night at The Hub

Opening night at The Hub

Grainne Connolly, Caroline Buckley and Caroline Ellard from Crosshaven

Cork’s newest craft and specialty import beer house, The Hub, opened officially a week back.
Manager Lauren O’Shea was proud to show off this newly relaunched Anglesea Street house, stocked to the brim with craft, local and international beers.

I certainly enjoyed my visit to beer heaven. I’m on something of a wheat beer kick at the moment and sampled the Erdinger Weissbier and then Schneider Weise, both top class. There are 15 different specially beers on tap. Not easy to make a choice. However The Hub offers a tasting tray of three and I took this route and enjoyed Hoegaarden, Blue Moon (the one with the orange slice!) and Krombacher. Choices galore too on the bottle side with over fifty available.

Lauren O'Shea, Manager, with Mick and Margot O'Shea

Opening night guests were treated to eye popping magic from mentalist and mind reader Liam Sheehan, as he managed to stick playing cards stuck to the ceiling, find money on the inside of a kiwi fruit and magically make beer bottles disappear through tables.

In the back of the bar there is a secluded beer garden, and here a farmers market type set up was in place. Gidi made delicious Isreali kebabs from a mixture of fresh minced beef and lamb, mixed with spices and stuffed in an organic pitta with youghurt and salad.

Anita Radley, C&R Drinks, and Kieran Curtin, Carrigaline

Craft brewers and their representatives were present on the night.These included Ciara Kissane of Molson Coors, Anita Radley from world beer importers, Cremin and Radley, and Jim Kelly of C&C group.

The party continued into the night with guests from all over enjoying the atmosphere at Cork’s newest craft and import speciality beer house in the heart of the southside.

Contact: info@thehubcork.com

9 Anglesea Street, Cork, IE.
(021) 497 5774

Tom Crean Dining Experience at Annie’s

Tom Crean Dining Experience at Annie’s

Saturday night, at 18.35, we sat down to enjoy the Tom Crean Fresh Lager multi-course dinner in Annie’s Gastro-Pub. Why 18.35? Annascaul man Crean took part in 3 of the 4 Antarctic Expeditions and during the Terra Nova Expedition he undertook a superhuman 18hr 35 mile solo trek to save the life of his two companions.

The meal was also quite a voyage of discovery but a very pleasant one indeed as the kitchen team at Annie’s   came up with a string of class dishes, all incorporating the excellent lager made by the Dingle Brewing Company. The crew out front also did a marvellous job with only a couple of minutes between efficiently and courteously delivering a course to first and last client in the packed venue. It was the second night of the event and Friday went very well also.

Crean’s can be described as a fresh, clean, refreshing golden lager with a slight sweet taste. The soft flavours, slightly sweet aftertaste and rich golden colour combine to give you a thoroughly enjoyable drinking experience. I’d be very happy to see it in my local. The brewers also boast that it goes well with food and that was well and truly confirmed in Annie’s.

Started off with a pint and then came the first dish: Pan fried fillet of Mackerel on Crean's Brown Bread. We were up and running with this brilliant tasty match. Then came the mussels and langoustines with smoked bacon and leeks in a Crean’s Broth. Creamy and delicious.

And the standard remained very high as the Risotto was served, Wild Mushroom and Roast Chestnut with a Cream Thyme Reduction. We were being spoilt now for sure.

For me, one of the best dishes of the evening followed: Crean’s Confit Roast Pork Belly, Parsnip Puree, Kale and Crean’s Jus.  This was a brilliant combination of textures and flavours.

And the inventive chefs weren’t finished yet. Up came another star plateful: Crean’s Braised Beef Cheek, Celeriac and Potato Rosti, Roast Beetroot and Chive Emulsion. So tender, so tasty.

Then we had the sweet finish, their take on Ile Flotante with Chilled Blueberry Anglaise and Crean’s Hazelnut Caramel. Sweet and cool. A class finish to a class meal. And still time for some music and another pint of that fresh lager!

The chefs at Annie's enjoy some well deserved lager.
From left - Mark Ahern, Chris Starr and Head Chef Micheál "Tiffin" Griffin

New Cafe at Toons Bridge Dairy

New Cafe at Toons Bridge Dairy

The Real Olive Company and Toons Bridge Dairy this summer opened a little shop beside their warehouse and buffalo dairy in the old creamery,  Toons Bridge, near Macroom, West Cork.

"We sell our buffalo milk produce (mozzarella, ricotta, butter, raw milk, aged cheese, cream cheese and yoghourt) and our Mediterranean foods (olives, oils, Iberico meats etc.) We also provide an outlet for other local artisan producers (De Roiste puddings, Coolea cheese, jams etc.)."

"Attached to the old creamery there is a pretty garden, where we grow lots of the herbs and edible flowers used on the olive stalls."

 On Friday 28th Sept. We will open a cafe in the creamery garden serving simple food made from the abundant ingredients on site as well as good coffee, organic wine and sherry and scrumptious homemade desserts.

 

Using Our Own Buffalo Milk And Cream

Ricotta cake

Toons Bridge cheese board

Mozzarella salad

Ice cream

Using Real Olive Co. Stuff

Warm crispy Pane carasau with various toppings

Tapas boards

Salads

Toasted sandwiches

Please note: Both  shop and cafe will only open Fri, Sat and Sun because the stalls and vans are gone all over the country to markets, the cheese maker has finished his week and all is peaceful at the creamery.

Open Fri. Sat. Sun. 11am-6pm

India at the Farmgate

India at the Farmgate

Jaipur Restaurant Dublin came to Cork’s Farmgate for Culture Night and their team of chefs got a surprise. “We’re doing okay but no one told us about these queues,” one said. And they did more than alright as the punters flocked in last night. And so too did the Farmgate team, keeping the flow going and organising seating for everyone.

Jaipur showcased the pan-Indian way of serving a complete meal at the local market eateries – The Thaali. Food is a very communal experience in India and Jaipur applied their flair and expertise to recreate the flavours of India in Cork’s historic food market, The English Market.

And, from all around me, I heard the diners praising the essence of ‘India on a Plate’!

The Plate for a tenner:

Samosa & Chole…Punjab

Gram pearl’s Raita with Cumin & Rock Salt Simla

Old Delhi Style Railway Chicken Delhi

Yellow lentils with young garlic, tomatoes and raw mangoes Jaipur

White Cabbage, crushed peas Foogath.....Chennai

Aged Basmati rice with Tellicherry Pepper & thyme Kerala

Kachumber Calcutta

While, for me,  the Farmgate event was the main one, there was a lot more going on in the Market with lines of people building up at every stall that was serving food. Not to mention drink. Bubbles Bothers reported a mad mad night. Maybe we should do it more often!

La Rioja: Faustino 1 and V

Faustino 1 and V

Faustino V, Rioja Reserva 2005, 13.5%, €13.32 Venta Mugica (Ibardin).

This is very smooth, dry, with a decent bit of spice, medium bodied, lingering finish. The bottle, as is usual, is frosted but comes without a net. Proposed pairings for this dark aromatic red include red meats, poultry with spicy sauces and mild cheeses. Fairly widely available here from, among others, Superquin and O’Brien's. Highly recommended.

Faustino 1, Rioja Gran Reserva 1999, 13.5%, €17.00 Venta Mugica (Ibardin).

This dark red, in the net, is a blend of Tempranillo (85%), Graciano (10) and Mazuelo (5). Nose is of red fruit with balsamic notes. It is very smooth and rounded, well balanced; no big rush on the palate but rather elegant all the way to the finish. Produced only in the very good years and this is a very recent release. There was also one in 1998 and it is unusual to get two in a row. Some top pundits reckon 1996 is the best. Very highly recommended

Nine Million Bottles!
Bodegas Faustino are one of La Rioja’s most famous producers and one of the biggest also, according to that excellent book, The Fine Wines of Rioja, who say they have a permanent stock of 9,000,000 bottles! They make quite a few wines, including Cava. The Gran Reserva, aged for a long time and released a decade or more after the harvest, is your classical Gran Rioja.

Fresco Value and Variety

Fresco Value and Variety

Spent a pleasant interlude yesterday in the Fresco Bistro and was once again reminded of the excellence of the place in terms of variety and value. With the college “populating” itself again, the restaurant was busy enough for lunch but deserves to be better known and better supported.

There is terrific value here, quality too of course, as one would not be much good without the other. Almost all the specials on the board were under a tenner. Just the day before, I had a very ordinary carvery Roast of the Day (Bacon) in a suburban pub; meat and veg were fine but the potatoes were rock hard and it cost €12.99. Not great quality and no great value there. That dish would end up at the bottom if put in competition against anything at Fresco.

The variety at the Glucksman restaurant was underlined when we got a plate full of hot tapas and two glasses of wine, all part of a discount scheme now reaching its conclusion. The tapas are not a regular item on the menu and we had to ring in advance.

We enjoyed a brilliant selection, all with an Asian touch: chicken, pork, beef, calamari, fish, prawns and more. They came with three brilliant sauces, sauces that didn’t come out of a bottle: Satay, Sweet chilli and Raita.

I had been looking at the dessert specials on and off during the tapas and couldn’t leave without trying. We picked the Mixed Berry Tart (€4.00) and Jamaican Rum Banana and Fruit Tart (€5.00). Had a half of each and, hours later, I’m still very contented!

So well done to Brian and Chef Kash along with their very pleasant and efficient staff. Keep up the very good work and hope to see you all again soon.

Mixed Berry Tart