Taste the Place. Superb Dinner in the Limerick Strand Hotel

Taste the Place. Superb Dinner in the Limerick Strand Hotel

Bavarois

Tom Flavin

Taste the Place is the name of a menu at the Terrace Restaurant in the splendid Strand Hotel in Limerick. The comfortable dining room overlooks the Shannon and it is here that Executive Head Chef Tom Flavin and his culinary team put a huge emphasis on fresh, seasonal and local produce; the produce is carefully sourced from over 40 local suppliers. “Our ethos is to champion local produce where possible in all our menus”. 

We made our choices exclusively from Taste the Place and enjoyed every single bite of a meal, confidently cooked and presented. Add in excellent service from start to finish, even a chat with the accomplished chef himself, and the visit turned into an occasion to savour and remember.

Cheesecake

The first name I spotted on the menu was Mulcahy’s of Ballinwillin and knew straight away that I had my main course sorted. The Mulcahy Wild Boar belly came with a Rigney’s Free Range Pork Sausage and that too was a gem, packed with texture and flavour. Also on the plate were O’Brien Mature Cheddar Colcannon, Urban Farmer Beetroot and Attyflin Estate Apple Jus. Quite a celebration of the best of local and also a demonstration of the skill on the kitchen. I'll certainly be looking out for Rigney's produce after this!

Across the table, CL was enjoying her fish of the day: Whiting, with a creamy risotto (including various finely chopped veg) and a drizzle of beetroot sauce. Amazingly, you rarely see this delicious fish, related to cod apparently, on restaurant menus. Cooked perfectly, as was the case here, it is excellent, is light, firm, lean, sweet and delicate.

Wild Boar, Sausage

We had stopped at the bar on the way in and glad to see that they had ale by the local Treaty City Brewery on draught. Enjoyed that at our leisure while keeping an eye on the Ireland v Wales U20 rugby international on the big screen over the flickering flames of the modern fire. Outside, the leaves were shaking as the edge of storm Ciara began to make its mark. 

They have a very extensive wine list in the restaurant. Our picks were the Havalos Malbec, aromatic, rich and lush from Argentina and the Rabbit Island Sauvignon Blanc, typically New Zealand, crisp with lively acidity that makes an immediate impression on both nose and palate. 

Whiting

Both of our starters came from West Cork, well one from the ocean. CL’s choice was the Castletownbere Squid Calamari with chilli butter. Perfectly cooked and the butter certainly enhanced it.

Calamari

I have a great fondness for all things from Skeaghanore Duck and the Strand’s homemade liver paté, with sourdough croutons, Cumberland sauce and a striking pickled cucumber, just reinforced that fondness.

Having enjoyed two compelling and courses that masterfully showcased the sense of place, we were feeling quite happy and not all that keen on round three. But once the dessert menu arrived, resistance melted. My Caramel Bavarois, plum compote and coconut, was colourful, delicate and heavenly while CL’s highly recommended Oreo and White Chocolate Cheesecake was rich and smooth. 

Time then to say thanks to the staff and head to the comfortable bar for a nightcap!

Also on this trip:

Limerick's Marvellous Milk Market

A Shannonside Star; Staying at the Limerick Strand Hotel

Limerick's Marvellous Milk Market

Limerick's Marvellous Milk Market

More popular than ever!

Lovely to meet up with Lucy - we usually see her in Mahon -  from Ballyhoura Mountain Mushrooms. As always, she had a huge selection on offer. We bought these for lunch. The white ones are the highly versatile White Beech mushrooms while the velvet topped ones are Velvet Pioppino, also known as Poplar as they they are commonly found growing on the stumps of Poplar trees. Be sure and check the Ballyhoura website for more details and the best way to use these and other mushrooms.

More popular than ever! That's what I read on the brochure and that's saying a lot as the market was founded in 1852. You'll have no bother finding it; just look out for the sky-reaching white "dome" that covers quadrangular space between four rows of single storied stores and shops in Cornmarket Row. Or just follow the crowds, particularly on Saturday morning, the busiest day when it’s open from 8am to 3.00pm and when the emphasis is very much on the Farmers Market aspect. There's also much to see there on Fridays (lunch specials - cafe culture & live music) between 10am and 3.00pm and also on Sunday's Family Day (11am to 3.00pm), relax with coffee, cheese, crêpes, chocolates, occasional crafts - and yoga! Besides, the permanent market shops are open daily. 

The Flying Cheese Brigade are one of the cheese sellers in the market. They also service other local markets.
This Cratloe Hills Sheep's Cheese is produced by Sean and Deirdre Fitzgerald at their farm in Brickhill, Co. Clare since 1988. It is the first sheep's cheese to be produced in the country and a big favourite of mine.

We also bought this Tomme De Savoie from the Brigade. For old times sake! Many moons ago, when we used go to France with the kids, we bought this on a regular basis at markets and supermarkets there. It is mild and milky and proved very popular with the children. This is not the only "tomme" in France.

And it’s not just food, though most people seem to come for that - we certainly had our bags with us. You may get jewellery here, soap, arts and crafts, fashion (including vintage), health and beauty products, horticultural items (including plants and bulbs), and more (including lots of hot food stalls). You can even take part in a tour of the market to get your bearings. You'll have to visit - this piece and the pictures are only scratching the surface!

O'Driscoll Fish, from Schull, is a regular call for us when we visit the Mahon Farmers Market.
Indeed, you'll find their freshly caught reasonably priced fish at quite a few markets
 so perhaps it was no surprise to find them here in Limerick.

Colour ahead!

The Milk Market venue is very special and popular at Christmas and there are quite a few events throughout the year. It hosts on average eight large concerts each year featuring both national and international artists separate to over a dozen community, corporate and private market events each year. The venue is available for hire for a host of events from corporate to family events including movie nights, private BBQ dining, gala dinners, receptions, outdoor games, music, weddings, themed events, product launches and parties.

Want to know more about this thriving market? Check it all out here.  

Nolan's of Corbally Butchers had some very tempting prepared dishes on offer and it took us quite a while to make up our minds before we bought a Moroccan sirloin stir fry for Saturday evening's dinner.
 It turned out very well indeed as you can see below.

A top notch brown sourdough from one of the bread stalls.

We had been looking at the prawn stir-fry above before choosing the beef one

There were some magnificent vegetable stalls at the market but I'm afraid I didn't get a good pic.
We did buy these sprouts though and they were excellent.

I hadn't been blogging for very long at all when, in Feb 2010, I highlighted the quality
 of Inch House Black Pudding. The post went down well, not least at Inch house,
and soon I received a superb recipe from Nora. If you'd like to try it out yourself, this is the link.
I bought this from Peter at the huge and so very popular Country Choice.

We met Olivier of On the Wild Side last year at the weekly
market in Kenmare. We enjoyed his Pork and Plum Paté
on that occasion and couldn't resist buying another slice
of it in Limerick. He does lots of cured meats as well
including a beetroot and pork saucisson and a delicious chorizo
and you're in luck if he has his Merguez Lamb Sausages on sale.

More posts from this trip
Taste the Place. Superb Dinner at Limerick Strand Hotel.
A Shannonside Star; Staying at the Limerick Strand Hotel

Visit Cork announces ambitious plans with Dutch, French and British visitors to be wooed.

press release

Tourism supports 22,500 jobs in Cork

From left: Jeremy Murray, Anne Cahill, Seamus Heaney (head of Visit Cork) and Evelyn O'Sullivan (all Cork Convention Bureau) at the Visit Cork Industry Day.

Visit Cork announces achievements and plans at Tourism Industry Day

Visit Cork, the official tourism body in Cork, has announced ambitious plans to increase the number of overseas visitors to the Cork region by a further 8-10% per annum at their tourism Industry Day on the 12th February at Radisson Blu Hotel & Spa, Little Island.

More than 200 people working in the tourism and hospitality industry in Cork attended the event, which gave an overview of Visit Cork’s achievements to date and announced future plans for the promotion of Cork for leisure tourism (Pure Cork) and business tourism (Cork Convention Bureau).

Seamus Heaney, Head of Visit Cork, revealed that significant international marketing and engagement campaigns are about to commence for Pure Cork in the UK, France and the Netherlands. These will be run in collaboration with Tourism Ireland, Cork Airport, and the Cork branch of the IHF, and will tap into the huge potential of these crucial direct flight route locations.

The French tourism market is the 4th largest market to Ireland, after the UK, US and Germany, generating 5.4 million bed nights with a 10.2 night average length of stay.

This follows on from a successful targeted campaign that took place in the US late last year, in association with Fáilte Ireland and a US Tour Operator, that focused on winning businesses in the shoulder season from October to March. It has already driven an additional 3,500 bed nights in hotels and 1,200 entries to attractions in Cork since October 2019.

Visit Cork also facilitated 10 overseas media trips to Cork in 2019.

Mr. Heaney sees huge growth potential in immersive experiences, dynamic packaging (hotels and attractions working together) and the night-time economy and he encouraged businesses to create exciting experiences and offers in the evening to ensure overnight stays and a longer dwell time for tourists in the region.

He also encouraged businesses to submit offers to ‘Green is the New Black’, a new tourism Ireland initiative for St Patrick’s Day.

Sustainability was a key theme on the day. Visit Cork is now ranked on the Global Destination Sustainability Index and stressed that sustainability it is paramount to everything that tourism businesses do going forward.

Meanwhile, Sam Johnston Manager of the Regional Convention Bureau of Ireland, said, “Sustainable tourism and our ‘green credentials’ are crucial to future proof our industry. All businesses need to consider what they are doing in this area”.

He said that Fáilte Ireland is committed to growing regional business tourism even further, through an SLA (Service Level Agreement), funding a new resource for Cork Convention Bureau, destination development strategies and a new Ireland Directory.

Cork Convention Bureau announced a new collaborative event called ‘A Tale of 3 Cities’, which will see Cork, Dublin and Belfast work together to pitch for overseas MICE (Meetings, Incentive, Corporate and Events) business in the Netherlands. They are partnering on this initiative with one of Ireland’s key DMC’s (Destination Management Company), Dublin Convention Bureau, Belfast Convention Bureau, Tourism Ireland, and the two airlines operating direct Cork-AMS routes, Aer Lingus and KLM.

Summing up the value of tourism to the Cork economy, Seamus Heaney said, “One in ten jobs are currently in the tourism and hospitality sector, and 22 cents from every euro that a tourist spends goes back into the exchequer. Tourism supports 22,500 jobs in Cork, with almost 1000 tourism businesses, festivals and events currently listed on the purecork.ie website, the official City and County tourism website.

“Pure Cork is a hinge between the two main tourism propositions of Ireland’s Ancient East and the Wild Atlantic Way, so we encourage all businesses to upload their listings to our website purecork.ie so we can help to promote you nationally and internationally.”

Also commenting, Ger O Mahoney, Chair of Visit Cork, said, “Visit Cork aims to drive tourism by 8-10% per year and we are working with the Irish Hotels Federation Cork branch to secure a dedicated fund for Cork marketing to drive growth.”

Commenting on the growth of business tourism, Evelyn O Sullivan, Manager at Cork Convention Bureau, said, “In 2019, €11 million was generated through conference and business tourism in Cork, with a further €22m worth of business confirmed up to 2022.

“Last year we undertook a Cork Convention Bureau Strategy and Road Map 2020 – 2023 with a focus on driving business tourism in the Cork region. It found that Cork excels at attracting international association conferences, so there is huge potential to target this sector even further in the year ahead, working closely with Fáilte Ireland, to grow Cork as a destination of choice for conference business.

“We have set out an ambitious target to continue to grow revenues and delegate numbers into Cork by 8-10% per annum in key identified sectors such as food and agril, STEM, Space and Maritime. The key to winning more business events is identifying these top market segments to target in accordance with Cork’s available tourism product to ensure a high potential of Cork winning the business”.

Cork Convention Bureau has brought over 70,000 international delegates to the region, generating over €100m in revenues since 2010.

Event partners Fáilte Ireland unveiled their €6 million ‘Keep Discovering’ campaign, which aims to grow the domestic tourism market by reminding people of all there is to discover across Ireland. Those attending were given insights and tools on how to leverage the campaign for the benefit of their business and the local region. While Eoin Kennedy from Zone Digital gave advice on how to take advantage of social media for both MICE and leisure tourism.

For further information on Pure Cork see www.purecork.ie and for further information on Cork Convention Bureau see www.corkconventionbureau.ie.

Rosé Lovers to be Seduced at SuperValu This Valentine’s! And a few tips for the February sale.

Rosé Lovers to be Seduced at SuperValu This Valentine’s!
 And a few tips for the February sale.

Whispering Angel Half Price for 48 Hours, Exclusively at SuperValu

Largely associated with sun-kissed French terraces, the Hampton’s beachside bars and alfresco drinking… one of the world’s most fashionable rosés, Whispering Angel, will be half price at SuperValu stores nationwide for 48 hours only. On a first come, first served basis, be sure to get to your local SuperValu next Thursday 13^th and Friday 14^th!

Normally retailing at over €30.00, Whispering Angel, referred to as ‘Hampton’s Water’ by the New York Post, will be available for just €15.00 on Thursday 13^th and Friday 14^th February at SuperValu. This makes it a perfect gift for rosé lovers this Valentine’s Day or a must-have on Galentine’s Day the pre-Valentine’s Day event (February 13^th).

A Côtes de Provence rosé, the Whispering Angel by Caves d'Esclans is made from a thorough selection of the region’s very best terroirs, including the Motte, which is situated in the heart of Provence. Grapes consist primarily of Grenache, Cinsault, Rolle (vermentino), Syrah and Tibouren. The optical sorting ensures only the best quality fruit is used in the final blend. The fruit is destemmed and crushed slightly at 7-8° Celsius to avoid oxidation. The free-run juice and pressed juices are then vinified in stainless steel with batonnage taking place twice a week.

Whispering Angel has a seductive pale pink colour with silver reflections. The aromatic palette of this Provence rosé reveals bags of fruit, both tangy citrus peel and small red berries, along with a delicate floral fragrance. The palate of this rosé is bone dry, with a texture that offers plenty of substance without lacking in finesse.

The wine has amassed a huge global following from celebrities to social influencers and has collected an affluent array of awards globally, most notably winning Brand of the Year by M. Shanken Communications Market Watch. The Whispering Angel flash sale will be available in all SuperValu stores nationwide and online at www.SuperValu.ie on 13^th and 14^th February 2020.

press release above

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

* So, she or he doesn't like rosé! No problem. Just go and grab an impressively packaged bottle of Cava from the Supervalu Spanish Wine sale (13-26 Feb); I'm talking about the Segura Viudas Reserva Heredad (20.00). The ten euro you'll save here could go towards the chocolates!

Some terrific reds also in the sale, including the Pagos de Labarca AEX, also at twenty euro. On the white side, there are a few Albarinos (including Abellio, a favourite here). The Lunatico red went down well here recently and now I'm looking forward to trying their white, down to €12.00 from 18.99.

A Duo of Highly Recommended White Wines: Sauvignon Blanc and Verdicchio

A Duo of Recommended White Wines: Sauvignon Blanc and Verdicchio.

Jacques Frelin “Les Carrons” Sauvignon Blanc Touraine (AOP) 2018, 13.5%, €16.60 Mary Pawle

For over thirty years now, Jacques Frelin has been at the forefront of the organic wine movement in France. While organic is often associated with small, this is not the case with Frelin who has vineyards all over the country from the Languedoc (where he is headquartered) to the Loire.

The Touraine appellation covers the centre of the Loire Valley. With Tours, its main city in the middle, it stretches from Blois in the east to close to Saumur in the west, with independent appellations (such as Chinon, Bourgueil and Vouvray) situated within its boundary. While some Chenin Blanc is planted here, Sauvignon Blanc is the most widely planted white and this Les Carrons (hand harvested grapes and matured on its lees) is rather special.

Light straw is the colour. Citrus notes in the aromas of moderate intensity, more exotic fruit too plus floral notes. Vibrant and fruity on the palate, impressive mouthfeel also, no shortage of acidity either. All in all, quite a harmonious organic wine, another excellent drop from M. Frelin. Very Highly Recommended.

Food pairings suggested include serving it as an aperitif or with a warm goats cheese salad or guinea fowl with truffles. Serve 10-12 degrees.

Belisario 'Vigneti del Cerro' Verdicchio di Matelica (DOC) 2016, 12.5%, €24.99

Fallon & Byrne; Cinnamon Cottage; Wineoline.ie

Verdicchio may not immediately spring to mind when thinking of white wine grapes but it has a long history in Italy. According to legend, the invading Visigoths, on their way to sack Rome at the start of the 5th century, drank barrels of it to enhance their courage. There are two areas in the Marches (central eastern Italy) that are well known for their Verdicchio wines, the Jesi and the smaller more inland Matelica. The wines of Jesi are the better known, more popular. But I’ve a grá for the Matelica version and it continues with this one! It would be nice to have an in-depth simultaneous tasting of both.

But back to the bottle at hand. This 100% Verdicchio is honey coloured, with orange and green tints. Beautiful aromatics, citrus notes prominent. Apple and zingy lemon on the palate, refreshing and lively acidity too along with a mineral character, harmonious all the way to the finalé. Soft mouthfeel too. Great balance of power and elegance and Very Highly Recommended.

The label confused me  a little:  "At 12 degrees celsius it is better, with all that is not red.” I think you can take it that the suggestion is that the Cerro goes well with white meat and fish dishes! Liberty Wines suggest hot appetizers, first courses or fish and the winery itself indicates it pairs well with Mussels and shallots.

This wonderfully fresh wine is produced by the Cantine Belisario, a co-operative founded in 1971 and the biggest producer of Verdicchio in Matelica. The climate here is more continental than in Castelli di Jesi and the combination of warm days and cool nights gives a longer growing season, and lovely aromatic qualities to the wines.

Friendly Faces Remain At Old Blarney Post Office Café

Friendly Faces Remain At Old Blarney Post Office Café

Blarney locals know the cafe at the old Post Office very well but it’s also a handy call for the many tourists that visits the village and its castle to kiss the famous stone; even motorists on the nearby Cork-Limerick road can make a very short detour for a tasty breakfast or lunch. It is not the biggest but comes into its own in the summertime when the large garden area comes into play with lots tables and seating.

There is a change this year, a change of management, with South African Pat taking over from Czech Lenka. It is early days yet for the new owners - key staff members remain - as we found out when we called at the weekend for a light lunch. Their menu is being finalised so that’s something to keep an eye on. Meanwhile you get local produce well cooked and simply presented.

There is an all-day menu, with lots of breakfast dishes, including a series of egg dishes such as Benedict and Royale (sauces served on the side). Drop in anytime for coffee (Velo) and sweet stuff galore. We saw some very tempting cakes being delivered.

A good selection also of soups, sandwiches and other savoury dishes (cooking facilities are limited by the space available). My pick was the the BLT (7.00) in combo with a mug of soup (2.00). The bacon, lettuce and tomato, was served in Arbutus Ciabatta bread with a light garlic mayo and organic lettuce. That bacon was very tasty indeed and the Ciabatta terrific. A slightly larger option was the BLAT where Avocado is added and that, with soup, comes to a tenner.

Prices are quite reasonable throughout also illustrated by CL’s choice: the Toasted Chicken Wrap that consisted of poached Irish chicken breast, cheese, fresh basil pesto or cajun mayo, lettuce and tomatoes (8.00). Also available with a cup of soup. By the way, a full bowl of the Postmistress Soup costs €4.50.

Service is friendly and chatty and kids are very welcome here and their menu includes Pasta, Sandwiches, Toastie choices, Waffle choices, various juices and (not so hot!) Hot Chocolate! So there you are, on your own or with the family, the Old Blarney Post Office Café is a lovely place to call to when you’re in the area during the day.

Old Blarney Post Office Café 

The Square

Blarney

Co. Cork

Open: 9.00am-3.00pm daily.

Delightful Lunch in the Garden Room at Midleton’s Farmgate Restaurant

Delightful Lunch in the Garden Room
 at Midleton’s Farmgate Restaurant

Midleton’s Farmgate Restaurant (and Country Store) is the elder sister of the Farmgate Café in Cork’s English Market. We enjoyed a delightful lunch in their Garden Room during a recent midweek visit.

Thought we’d have no trouble getting a table in midweek. And we didn’t really. But the main dining room was close to full. We were offered a table in the nearby Garden Room - they can roll the top open when the weather is warm - and soon we had lots of company as it rapidly filled up. Even at 2.00pm, or so, when we were leaving, the restaurant was still busy, even a small queue for places. 

A very popular spot and we could see why on our plates. There is an extensive lunch menu here, a lot of reading and, in addition, you’ll also be handed a page of specials. 

Here, the Smoked Salmon and Mussel Linguine in a lemon cream sauce served with garlic bread (14.50) caught my eye. It is only now, as I write this, that I realise both they and I forgot the garlic bread. The main dish was superb, packed with flavour and texture and quite filling, even without the bread.

CL went for the Goat’s Cheese, fresh beetroot, cherry tomatoes, hazelnuts and pomegranate salad, also €14.50, also a special. Honest, local (mostly!) ingredients featured here. Again tidily presented, freshness emphasised, quality and quality in abundance, and very much appreciated by a happy customer.

Indeed, both of us were very pleased with the visit. We had started by sharing a bowl of mussels, from the regular menu, and finished by making a few purchases in the shop where you may buy soups, pestos, coffee, cheese, breads, cakes to beat the band and a whole lot more. They also offer a Take-away lunch.

The Farmgate concept, tried and tested over decades, is based on regional food, supporting in particular local producers. “Cheeses are local; duck is free-range; lamb and beef are locally reared; fish is landed at Ballycotton Pier. These are handled simply, with a minimum of fuss and delivered with an honest simplicity. Our cooking style is a blend of traditional and modern Irish.”

And you’ll see that blend too in the dinner menu. No shortage of traditional choices, such as Roast Chicken (free-range), Roast rack of Lamb and Steaks. Quite a choice of fish dishes also. And lots of specials. A large list of starters also available that might include Pan seared scallops and crispy bacon salad, Clonakilty Black Pudding tart with Hollandaise sauce, and Deep-fried St Killian Camembert with mango and coriander salsa. 

No matter what room you are in, you’ll be well fed here, service is friendly and efficient all through, and you’ll be comfortable also. This town-centre venue is well worth a visit!

The Farmgate Restaurant and Country Store, 

Coolbawn,

Midleton, 

Co. Cork.

Tel: 4632771.

Email: restaurant@farmgate.ie

Amuse Bouche

That was the staircase where she was once photographed with poor Wilde, on a night when he wore his fame like an ermine stole. Shaking the hands of royalty, accepting kisses from dowagers. Signing autographs with quills dipped in vintage Château d’Yquem. Two years later, he’d be dead.

In that alcove, a peer of the realm sipped champagne from her slipper, whispered suggestions that would make an iceberg blush..

from Shadowplay by Joseph O’Connor (2019). Very Highly Recommended.

Taste of the Week. Maura’s Kitchen Jams

Taste of the Week

Maura’s Kitchen Jams

I should have known better, should have bought more than three pots of jam from Maura’s Kitchen during a recent visit to the Killavullen Farmers Market.

The three (for a tenner) were superb as were previous purchases here and that’s why I should have had known better.  Anyhow, we absolutely enjoyed the three, the Gooseberry, the Blackberry and the absolutely superb Wild Plum and Raspberry combination. The latter was our Taste of the Week, though I don’t think it lasted a week.

Killavullen Farmers Market reopens tomorrow (Feb 8th); see future dates here.

Maura’s Kitchen

Derryvillane

Glanworth

Co. Cork

Could it be a dead-heat as men join women in Bolly's best-dressed race?

press release

Add caption

Could it be a dead-heat as men join women

 in Bolly's best-dressed race?

Bollinger, sponsor of the Best Dressed Competition at the Punchestown Festival in April, has announced a most exciting change of format to the high-profile event for 2020. The Bollinger Best Dressed Competition will not only include the most fashionable ladies from all across the country this year but also the most stylish gents will now compete for the much-coveted title and amazing prizes too!

The Punchestown Festival, the social and sporting highlight of the Irish calendar takes place from Tuesday 28^th of April until Saturday, May 2^nd. The search for the best dressed ladies and gentlemen will be held over the first four days of the festival. Each day style scouts will be tasked with finding the most stylish attendees and selecting finalists, from which a daily winner will be chosen to progress to the grand final on Ladies’ Day, held on Friday, May 2^nd.

The decision to widen the format of the competition to include the thousands of men in attendance at the festival was an obvious one according to organisers. Michelle O’Sullivan, Champagne Bollinger said “It’s a very exciting year, with the highly anticipated release of the new Bond movie in April, which celebrates 25 years of James Bond.

Bollinger’s association with the world’s most famous spy is synonymous and we felt it was an appropriate fit to celebrate this with a new improved format at Punchestown. Champagne Bollinger, distinctive, elegant and stylish - reminiscent of the famous special agent and the qualities that our judges will be looking for in this year’s Punchestown winner.”

Shona Dreaper, Punchestown Racecourse commented “When it comes to high profile sporting events Punchestown bucks the demographic trend with the number of ladies and gents in attendance pretty much equal and so it’s time for the guys to enter the style stage! It is a festival in the truest sense and race goers really enjoy the opportunity to dress for the occasion. As you stroll through the enclosures the sharp tailoring and attention to detail by the gents certainly merits strong contention for the coveted Bollinger Best Dressed Title. Afterall, Bollinger is the champagne of choice for the ultimate male style icon James Bond. It will be interesting to see how the judges handle it as there can only be one Bollinger Best Dressed Winner! One thing’s for certain, the judges will have their work cut out for them.”

The Punchestown Festival takes place from Tuesday 28^th of April to Saturday 2^nd of May. The action-packed, fun-filled, style showcase attracts over 125,000 people to the Co. Kildare venue with packages ranging from high-end hospitality to great value admission only tickets available at www.punchestown.com or by calling +353 (0)45 897704. Prices start from as little as €30pp with concessions for groups, seniors and students. The famous Punchestown hospitality package range is available from just €129pp.

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Barnabrow where Bowes sprinkles his Kitchen Magic

Barnabrow where Bowes sprinkles his Kitchen Magic

Lamb

Barnabrow means "Top of the Fairy Fort" and here, in the medieval-style banqueting hall, the Trinity Rooms, Head Chef Stuart Bowes continues to delight and surprise.

It is an ace place for weddings and family celebrations but did you know you may also enjoy a delicious Sunday lunch here? It was one of our first calls this year and just as enjoyable as always, thanks to the superb local produce, the very friendly front of house and the confident skills of the kitchen.

Stuart is quite a versatile chef and has been sharpening his baking skills in recent years. And we were reminded of that when we sat down as his sourdough, with Glenilen butter, arrived with the menus. We had to restrain ourselves with the bread as we knew there were three courses ahead! Even a fourth as the coffee (or tea) and petit fours are also included for a fairly priced twenty nine euro. And, by the way, there is also an excellent Children’s Menu (which can include half-portions of the adult for half the price).

Halibut

O’Connell’s Irish Beef is a regular here, a very attractive dish indeed, but this time my pick was the Roast Leg of Midleton Lamb, with baked beans, chorizo, crispy kale, thyme and lamb jus. The top notch meat was very much enhanced by the beans and the chorizo and a terrific jus.

Salmon

There were four mains offered in all including a vegetarian option featuring Sautéed Wild Mushrooms. CL likes her fish and her choice was the Baked Fillet of Atlantic Halibut with pea purée, crispy kale, and Parmesan cream. Another superb combination, faultlessly cooked and presented, and that cream was a key part of it.

While quality is more or less a given here, you won’t lack for quantity either! And our main were accompanied by a large dish of seasonal veg (including broccoli and cauliflower) and roast potatoes.

Blackpudding

Oak Smoked Salmon with Roast Garden Beetroot, caper dressing and vegetable crisps was CL’s starter. That, including those tasty crisps, got a big thumbs up. And it was a similar reaction from me for my Warm Clonakilty Black Pudding salad with Feta, crispy potato, apple, and tomato dressing, perfectly put together. Two very clean plates went back to the kitchen.

Also in the starter menu were a Whipped Ardsallagh Goats Cheese with pickled red onion and hazelnut dressing and a Spiced Parsnip Soup.

Crème Brulée

Would we have dessert? Of course. Just could not resist the Archer’s Crème Brulée with shortbread, a few raspberries adding colour to the temptation. And the Iced Parfait of Atlantic Sea Salt and Caramel, marshmallows and strawberry sauce, was another winner. Also on offer was a Chocolate and hazelnut brownie with Chantilly Cream and raspberry and A Selection of ice-cream and sorbet.

Parfait

We finished off in style with excellent coffee and a few petit fours, a meltingly gorgeous fudge and a sea salt and caramel chocolate. Oh, by the way, you may also buy these treats if you want to take a few home.

The word Barnabrow means "Top of the Fairy Fort" and is a magical, romantic wedding setting. The country house is situated on 35 acres perched high on a hillside overlooking the rolling countryside of East Cork with tantalising glimpses of Ballycotton Bay. 

Great for big events and smaller ones too, such as private parties and meetings. It has quaint and quirky accommodations in a mysterious labyrinth of buildings offering the perfect secret getaway and also has quite a few holiday cottages in the grounds. It has its own organic walled-garden, a big help to the kitchen with its seasonal supplies.

* After their seasonal break, Barnabrow will be serving Sunday lunch from next Sunday (Feb 9th).

Barnabrow Country House  

Cloyne

Co. Cork

Tel: (021) 465 2534