Café Bar Opportunity at Triskel

Café Bar Opportunity at Triskel 

Triskel are inviting tenders from professional hospitality contractors to run their popular and vibrant Café Bar (previously Scrypt Café Bar). The Facility encompasses the café and external courtyard and is intended to provide catering services to patrons, artists and tenants as well as servicing cinema, concerts, meetings etc.

Rose McKenna, who created Scrypt Café in 2017, said, “My time with Scrypt gave me the chance to showcase the creativity around food in Cork and opened up so many other opportunities for me with the creative community in Cork. My favourite initiative was the night markets which I have managed since the summer of 2018. I enjoyed that part so much that I have decided to focus on craft markets and currently run the market at the Old Blarney Post Office Café on Saturdays. So now there is an opportunity for someone new to make the café at Triskel their own, just like I did.”

“The Café Bar at Triskel is an atmospheric casual dining and coffee space with great potential,” said Tony Sheehan, Artistic Director at Triskel. “The whole South Main Street area, where Triskel is located, including the City Park, is undergoing major re-development and presents great opportunities for all businesses in the area, including Triskel Arts Centre, despite the current challenges of COVID-19.”

Expressions of interest should be emailed to tenders@triskelartscentre.ie by 5pm on Friday 4^th September, 2020. Operators should have a proven track record in the professional hospitality field, and will be required to produce a valid Tax Clearance Certificate and evidence of adequate insurance cover.

* Triskel Arts Centre is a vibrant cultural HUB in the heart of Cork City and has been in operation for 42 years. The main auditorium, Triskel Christchurch, is a multidisciplinary space housed in a fully refurbished neoclassical Georgian Church. This state of the art venue which launched in 2011 is programmed with a rich bill of live music – with a focus on Classical and Jazz concerts, cultural cinema and literary events. Triskel runs a second contemporary art room Triskel Gallery Space. Unique in Ireland, Theatre Development Centre is the only fulltime operation dedicated to the development of theatre, this is managed by Corcadorca Theatre Company. Cork Traveller Women’s Network relocated their Headquarters to Triskel in 2018 and yoga and dance studio The Collective Cork took up residence in May 2019.

Time to try the Chambord Royale!

Time to try the Chambord Royale!

Chambord, Black Raspberry Liqueur Royale de France, 16.5% abv, Bradley's of Cork.

Aldi Exquisite Collection Valdobbiadene Prosecco Superiore (DOCG) NV, 11%, €12.99.

From the heart of the Prosecco area, from the steep hillsides of Valdobbiadene, comes this DOCG Prosecco. It is exquisitely light and refreshing with pleasing bubbles, attractive autumn fruit flavours and  floral touches. Have to say quite an amazing Prosecco for an amazing price.

I had popped into the local Aldi in search of a Crémant de Jura but that was out of stock. I happened to spot this, including the DOCG, and took a gamble. 

I had most of a bottle of Chambord left since earlier in the summer and was keen to try it out as a part of The Chambord Royale. I’m sure they’d have preferred a Champagne or Cremant, although, in fairness, the recipe also mentions Cava or Prosecco. 

The recipe is simple: six parts of Prosecco to one of Chambord. Must say, I’ve was very happy with my Chambord Royale, excellent fruit from the French liqueur and a fine dry finish from the Prosecco. A step up on the usual Kir Royale, methinks!

Chambord is a huge 16th century royal palace, ordered by a young Francois 1 and completed by the Sun King Louis XIV, and one of many in the Loire Valley. This drink, a black raspberry liqueur, is made quite close to the chateau. 

It may be used in quite a number of “cocktails” including the likes of The Black Raspberry Margarita, The Chambord Vodka Lemonade, The Chambord Spritz, The Chambord Royale and the Chambord French Martini (another excellent one that I did try). All the recipes are on the little label attached to the bottle.

Taste of the Week. Irish Cheese

Taste of the Week.
 Irish Cheese

Lots of Irish cheese enjoyed these past few months, thanks to the delivery service of Neighbourfood. On the Pig's Back are regular suppliers and most, if not all these cheeses, have come from the Douglas outfit. I could do a Taste of the Week with each but took this shortcut instead! Just gives an idea of the marvellous cheese we have in this country. And there are so many more!

Crozier. Also had the original Cashel Blue. Cashel is cows milk while Crozier is sheeps.

Gubbeen

Coolea came via the Roughty Fruity selection in the English Market. 

Thompsons Do The Walk All Right

Thompsons Do The Walk All Right 

Peruvian style chicken from Clonakilty!

Fresh pint and those 1826 tiles

When you walk in the door at Thompson’s you’re walking on the original steel tiles from 1826. You’re also walking towards a delicious meal and some excellent beer brewed in the onsite micro-brewery.

And there’s more in this former bakery. Very comfortable seating for one. It’s a huge venue (seats 120, even with Covid19 rules) yet well divided into nooks and snugs and booths, even some intimate little hideaways. And the staff are welcoming and friendly.

Those steel tiles are not the only mementoes from the bakery’s past. There’s an ancient cash register by the front door, what looks like a mechanical dough mixer in the middle and, back by the bar, is where you’ll see their latest discovery: suitcases for wedding cakes!

With the micro-brewery on site, run by the Cotton Ball, there’s no surprise that the food is designed to match. Pizzas and burgers appear prominently on the menu. But this is a step-up on the usual tap-room fare.

Hot wings

Take our shared large starter for instance: Buffalo style wings are slathered in their 2-week house fermented Chilli sauce which is blended with vinegar, butter, honey, and spices served with blue cheese and celery. Hot and also packed with flavour, great texture in that sauce, there’s also a super dip, and that big piece of celery comes in handy! I’ve tasted quite a few wing offerings recently, in and out of town and also at home, and these are most impressive.

They also do a Sweet and Sticky version, with house made sweet chilli sauce with soya and sugar glaze, topped with sesame seeds and scallions and served with sweet soya sauce. Nachos, large or small, are also on offer, a couple of salads (including a Caesar) and also a Grilled Halloumi, Chickpea and Lentil salad.

Brewery tanks

Irish beef features in a few of the burgers and there’s also a chicken burger as well as a vegan version (with a spicy Chickpea patty). And some main-course salads, bigger versions of the Caesar, the vegan Beetroot, Carrot, Quinoa and Spinach and the vegetarian Grilled Halloumi with chickpea and Lentil.

We went to the rotisserie for one of our mains and the Peruvian style chicken was excellent. This Marinated Free Range Clonakilty Chicken is served with roasted jalapeno, a Red onion sauce, Salad and Fries. Quite a plateful and top quality (15.50).

There’s a terrific selection of pizzas, all on their 3-day proofed dough made from caputo flour. My pick was the Nduja Spicy Sausage and Honey Pizza (14.50). This one was slightly spicy, slightly sweet but very very satisfactory indeed.  There’s a vegetarian version and even a Ham and Pineapple. The other ones that appealed to me were the Chorizo, red onion and chilli and also the Chicken, red peppers and onions.

Must say we were pretty well fed at this point but there was no way we were going to leave a certain dessert behind. Considering the history of where we were sat, it had to be, for old times sake, the Thompsons Raspberry Swiss Roll, even if it was a shared one (5.95). But we did get two decent slices and lots of cream and enjoyed every little moist crumb.

Swiss Roll

We didn’t have any drink. Only kidding! Just had to sample a couple from the tap. CL sipped a glass of Thompsons Lite Lager (3.75) and pronounced herself happy with it. My choice was the superb Cotton Ball Indian Summer, produced first as a seasonal but now very much a core beer. And I could see why as I sipped my delicious pint (5.95).

Total bill came to €65.05 - would have been 56.40 without the tax!

Thompsons Restaurant and Brewery https://www.thompsonscork.ie/home-thompsons 

5-11 MacCurtain Street

Cork

Tel: (021) 603 1111

Thompsons, up and running since 6th of August

Amuse Bouche

I often dropped by Albert’s house for one of his infamous BLT sandwiches, made with the best aromatic lightly toasted whole-grain bread, homemade mayonnaise, imported lean bacon, and organic tomatoes homegrown in special soil he had shipped in.

..October 1970, I called Albert to ask his advice on an addition I wanted to build on to my writing studio. When he answered, his voice sounded distant…. “Janis is dead, Janis died, so upsetting. This is unbelievably sad…”

from Testimony by Robbie Robertson (2016). Very Highly Recommended.

WaterFood 2020. A Celebration of Waterford From the Mountains to the Sea!

WaterFood 2020

A Celebration of Waterford From the Mountains to the Sea!

 

Pictured on the Waterford Greenway ahead of a busy September are (l-r) TV Honan (Waterford Spraoi), Ned Gahan (Head Distiller, Waterford Distillery), Craig Dee (Coach House Coffee) and The Reckless Chef, Bernie Power of Taste Tramore.

From the mountains to the sea and throughout the historic city streets, Waterford comes alive this September with food, entertainment and art! Waterford has always been a city of firsts - the first place to roast coffee in Ireland, the home of the rasher, and not to forget the humble blaa.

Known nationally for its festival and event scene, this year Waterford comes together to celebrate all of the things that make Waterford great, as well as some more “firsts” - including the launch of Waterford Distillery’s ground breaking new Irish whiskey, a brand new sea themed festival in Tramore - Vitamin Sea Festival, and Waterford’s first Honey Show.

From September 4th to 13th Waterford’s renowned international street theatre organisation Spraoi, will present Spraoi Time 2020, which is sure to lift people’s spirits, hearts and minds in traditional Spraoi style. This walk-through exhibition will take place across the city streets over ten evenings in September and will feature mesmerising sculptures, spectacles, circus, lights and sounds. For the first time ever Spraoi will also have a foodie element as it overlaps with the Waterford Harvest Festival to offer pre theatre menus in many of the restaurants in Waterford city. www.spraoi.com

Waterford Harvest Festival will then present A Harvest Celebration from the 11th to 13th of September! With a keen focus on celebrating the very best of local food and drink, this year's programme will be packed with dining events for every taste which will strictly adhere to social distancing and government guidelines. With online demos and chats, as well as events in cafes, restaurants, bars, distilleries, beaches and gardens there’s a Harvest event for everyone. From guided tours, to bottomless brunches, to Ancient Food Feasts, basket making to the love of bread and butter. This year even sees the launch of the Waterford Honey Show! All of these events will have a side of the usual serving of Harvest fun, and while it may look different, Harvest 2020 will be one to remember. www.waterfordharvestfestival.ie

Moving into mid-September, the coastal town of Tramore launches its inaugural Vitamin Sea Festival. A weekend programme of sea inspired events featuring exciting foodie collaborations, guest hosts, coastal excursions, taste trails, online events, craft markets and much more celebrating the vibrant outdoor and food scene!  From freshly roasted coffee to Middle Eastern inspired falafels - Tramore has become a hive of artisan food producers and this will be showcased on 18th - 20th September. To keep up to date with this seaside foodie revolution check out ‘Vitamin Sea Festival’ on Facebook and Instagram. www.facebook.com/vitaminseafestival

And to conclude this county-wide celebration of Waterford’s artisan food producers, creative chefs, and world-class produce, the West Waterford Autumn Festival of Food is holding two Festival weekends. Wild Weekend takes to the mountains, rivers, beaches and woodlands of beautiful West Waterford to discover the best wild food tastes, with picnics, foraging, cruises, barbeques and more. Join renowned chefs to make the most of the new season’s foods from September 25th to 27th. Then October 2nd to 4th sees the region’s restaurants and chefs come together to showcase the best of local in Dining Weekend. www.westwaterfordfestivaloffood.com

With 100km of sandy beaches, the Waterford Greenway, a 46-km off-road walking and cycling path stretching from Waterford City to Dungarvan, the 1,000 year old Viking history that emanates from Ireland’s oldest city and some of the tastiest food festivals in the country, Waterford is perfect staycation destination all year round.

For full programmes for all of the above see www.spraoi.com, www.waterfordharvestfestival.ie, www.facebook.com/vitaminseafestival,  www.westwaterfordfestivaloffood.com or www.visitwaterford.ie

press release

The Delightful Ardmore Cliff Walk

The Delightful Ardmore Cliff Walk

The Ardmore Cliff Walk is a loop, about 4 kilometres long, starting and finishing in the village. Immediately after passing the Cliff House Hotel, you'll find yourself in St Declan's Hermitage. Then you continue on around the headland. Note a couple of lookout buildings and a wreck.  Next, you turn back towards the round tower in the distance. Well preserved and well worth checking out, along with graves from an earlier shipwreck, that of the SS Ary. A few minutes later, you'll find yourself back in the village. After an hour's walking, you may be tempted to bathe those tired feet in the salt water. Much more detail on this local site here .

Park down in the village and check out the fabulous beach.

Much of the walk is about St Declan and you'll pass this on your left on your way up towards
the Cliff House Hotel (below)

The gable end of the Cliff House Hotel. Restaurant here is Michelin starred.

St Declan's Well

Follow the bishop

The sea was so calm on Monday. Not always so, as this wreck of the crane barge Samson testifies.
It's been here since 1987.

A signal tower, like the restored one in Kinsale, both part of an early 19th century defence system.
.From here, you can see the next one west, in Knockadoon.

Like to see this when the winds are high and the waves crash in!

Don't forget to look "inland" from time to time

Where does the sea meet the sky?

Fr O'Donnell's Well

The round tower overlooks the bay. If you started your walk via the Cliff House, you'll end the loop here.
But you may also do the walk in reverse.

TULFARRIS HOTEL AND GOLF RESORT APPOINTS NEW GM

TULFARRIS HOTEL AND GOLF RESORT APPOINTS NEW GM

-Tulfarris Hotel and Golf Resort, Blessington, Co. Wicklow, Ireland

Darren Byrne (right) has been appointed General Manager of the PREM Group owned Tulfarris Hotel and Golf Resort in Blessington, Co. Wicklow.   Darren has worked with the PREM Group for many years and was the Food and Beverage Manager at Tulfarris from 2009-2011.  Most recently, he worked at PREM’s Viking Hotel in Waterford where he was the General Manager for the last four years.  During his time at The Viking, Darren collaborated with Douglas Wallace Architects on the €1 million renovation of the well -known, Waterford business hotel.  He also held positions at the Westgrove Hotel in Clane, Co. Kildare and was the Food and Beverage Manager at another PREM property, the four-star Osprey Hotel in Naas.

Jim Murphy, CEO of PREM Group said, “We are delighted that Darren has accepted the position of General Manager at the four-star Tulfarris Hotel and Golf Resort and wish him well in his new role. He has been with the group for many years and has honed his experience in several of our properties.  As a group, we are always keen to find and nurture talent and many of our employees work their way up to senior positions while working with us. The longevity of our employee service, professionalism and innovation is testament to our training and passion to deliver premier hospitality services.”

For more on Tulfarris Hotel and Golf Resort see www.tulfarrishotel.com

press release

A Quart of Ale± #6 Moving on over to craft. 4 good ones here: Kinnegar. White Gypsy. To Øl. Sam Smith.

A Quart of Ale± #6

Moving on over to craft.

Lagers are a joy to drink but tough to brew. According to the Brewdog book, Craft Beer for the People, there are four sub-styles: Lager (like the four reviewed below), Kölsch, Vienna Lager, and Saison. Lager is often the gateway for moving from mainstream to craft and this is Part 2 (See P1 here). We've a good quarter below, including two organic offerings. Next time, we'll be on Pale Ale, with eight examples - have you a suggestion? Then American style pale ale, next India Pale Ale (English style), American style IPA, British Golden Ale, Red Ale, Stout/Porter and on and on. Suggestions welcome!

He wasn't always a craft drinker!

Kinnegar Donegal Lager 4.5%, 440ml can, Bradley’s of Cork

So now, for Part 2 of this journey, we move onto the first of our modern lagers. With Kinnegar Brewing on the label, be prepared to be impressed.

And I was, both prepared, and impressed. No need to leave the island for your lager fix. With all due respect to the long traditions of the continent, the Donegal Lager is a champion. From a beer style point of view, DL is a light Helles. It's made with classic German hops in the traditional style.

It is refreshing as the best lagers should be and packs quite a flavour hit as well. Slightly less alcohol than the two continentals but the extra flavour more than makes up for that. 

They say: DL is a classic lager - light refreshing and crushable. And in this case proudly independent and proudly from Donegal. Always keep a few in your fridge.

Libby from Kinnegar: “We’re delighted with how it's being received. It's intended as a high quality but very accessible lager. We've always felt that Limeburner sits comfortably on a lager-loving pallet but the truth is that Limeburner has a tad too much flavour/character for some people. DL should suit everybody who's looking for a traditional lager and is prepared to take a chance on a small independent Irish brewery. We hope in time to see plenty of it pouring on draught, particularly in Donegal, but for now it's working well in its can.”

And if you buy this lager you’ll be helping a very good cause indeed, with a fixed amount from each batch going to the Donegal Hospice. Libby says they hope to continue the scheme “at least until the end of the summer and hopefully for a lot longer”.

White Gypsy Munich Lager, 5.8%, 500ml bootle, Bradleys of Cork

A bit more amber in the colour of this White Gypsy Munich Lager, thanks more than likely to the Weyermann Barke Pilsner malt. The head is not very large but does stay around for the duration, more or less. Plenty of bubbles too in the light haze.

Took a sip as I jotted down the first of the notes above and I immediately stopped “typing”, the better to savour this arresting Gypsy beauty. It has all the refreshment you’d expect from a lager but superb flavour as well and, yes, an excellent balance which keeps it in the easy-drinking category.

The label indicates that the hops used are Hallertau and Tettnanger plus a lager yeast. As well as maturation in cold storage, most lagers are also distinguished by the use of Saccharomyces pastorianus yeast, a "bottom-fermenting" yeast that also ferments at relatively cold temperatures. 

It is also a much slower process than top fermenting ales and ties up your equipment for longer, so not too many micro-breweries are inclined to produce a lager, particularly in their early years. White Gypsy are well beyond that stage now with a portfolio of distinguished beers to their credit.

To Øl 45 Days Organic Pilsner 4.7%, 44cl can, Bradley's Cork

Fountains of bubbles race up through the pale gold (very slight haze) of this pilsner. Nice soft head too and it stays there for quite a while. And what a pilsner. Superbly fresh and clean as promised, well-flavoured too and absolutely refreshing, reaching deep. 

The slower the fermentation, the better a pilsner tastes, they say, and the proof is on any palate lucky enough to be been washed in this Danish beauty. Not sure I’ve tasted anything better in this style. Crisp, complex and golden - do watch out for it!

Lager is always the slow-coach in the brewery but this one, the fourth product in their new Core Range, is an authentic German Pilsner, lagered for 45 days at -1 degree Celsius. It is also organic and the malts used are Organic Chit, Organic Golden Light and Organic Pilsner.

Samuel Smith’s Organic Lager 5.0%, 550ml bottle, Bradley’s Cork

Nice gold colour and no shortage of bubbles, maybe not as many as in the Danish one. Head neither as large or as fluffy but seems intent on hanging around for a spell. Slightly floral aromas. Good bite on this one, a bit more mouthfeel, and a little extra by way of the malt.

Serve this at 7 degrees is the advice. And take your time - after all you have an extra 50ml! And the label also tells us that the IBU is 25.

They say: Brewed with great care using only organic malted barley, organic hops,  medium-sot water, and a bottom-fermenting yeast; matured at low temperatures to bring out its delicate flavour and soft hop-character finish. The cold maturation allows the bottom-ferment yeasts to secondary ferment and improve the lager’s flavour, purity and condition.

The English brewery, Yorkshire’s oldest, has a few food pairing hints for you: trout amadine; salmon (fresh and smoked); all white fish; roast chicken (hot or cold); hors d’oeuvres; quiche Lorraine and salad.

VOLUNTEERS NEEDED FOR DESIGN POP FESTIVAL

VOLUNTEERS NEEDED FOR DESIGN POP FESTIVAL

AUGUST 28-30, 2020

Cork City

Love Design, Food and Events in equal measure and want to gain experience in all three? Then why not volunteer with Design POP.

The intention of Design POP has always been to celebrate the incredible talent in Architecture, Design, and Food/Drink producers in Ireland. It is more important than ever to celebrate creativity, collaboration, and support our local talent.

This year's theme for the festival is Resilience, which will be explored through the pavilions, talks, and conversations, happening over the weekend. The programme features 3 outdoor pop-up pavilions, an Irish Design Shop, exhibitions, furniture showcase, and discussions from special guests MASER, WhyDesign Founder Kim Mackenzie-Doyle, + many more with over 16 free events!

Volunteers are a vital part of the festival team. It’s a fantastic opportunity to make new friends and learn new skills. The festival, which takes place across various venues in Cork city from Friday 28^th – Sunday 30^th August, requires people power for a number of positions including event stewards, and production assistants. All social distancing regulations will be strictly adhered to and masks must be worn.

If you are looking for work experience with festivals and concerts, if you have been to Design Pop previously and you want to get involved in the heart of the action, or if you are just up for a fun weekend and think you'd enjoy helping out then send an email to hello@designpop.ie

Full details on Design Pop, 28-30 August, can be found at www.designpop.ie