Wednesday, July 7, 2021

Courtyard Delight at Kildorrery: “The Thatch and Thyme"

 Courtyard Delight in Kildorrery:

“The Thatch and Thyme”

Chicken and chorizo


It was lunchtime when we pulled up on the main street in Kildorrery and hardly a soul on the footpath. We entered the restaurant “The Thatch and Thyme”, it was quiet immediately inside the door, the indoor dining space. But there was colour and the buzz of conversation outside in the sunny courtyard where we were soon seated with a couple of dozen other diners, young and old, some in family groups.


Chef Joanne McEldowney has been running the business here since 2013 and she is busy as ever in the kitchen as we passed through the currently unused indoor dining space. We did have a quick word on the way out and she told me she is delighted to have the use of the courtyard. She is thankful too to be busy serving her customers whether here in the courtyard or via take-out.

Coronation Chicken

An hour earlier, on our way back from a break up the country, we had begun to think about lunch. We were on the main road from Limerick, had a quick look at the map, and saw that there is a direct link from Kilmallock to Kildorrery. So soon we were heading for Bruree and enjoyed the drive down through pleasant countryside, you are in the Ballyhouras around here, and in no time at all we arrived at our lunch venue.


Service was excellent from start to finish, smiles and chats, and soon we had the menus in our hands. You may start with either soup or chowder (each comes in a small and larger size). Then pick from a good list of sandwiches, everything from Cajun Chicken to Baked Ham and Cheddar to Fresh Baked Salmon, served with tossed house salad, vine tomato, pickled cucumber and mustard dressing, all priced between 7.50 and 9.50.

Sweet!

CL picks the Coronation Chicken (spiced chicken breast bound in curry mayo with spinach, almonds, mango and sultanas). The chicken is superb and very well cooked and everything else is tip notch as well.


I made my pick from the hot dishes. Choice included Pan-fried Hake, a Beetroot and Goats Cheese Tart or a Pork Belly salad with Hanley’s Black Pudding. And also on offer were a number of Cold Salad Plates.


I had been looking at the Beef Stroganoff (strips of Irish beef with mashed potato, rather than rice) but in the end plumped for the Warm Chicken and Chorizo salad with spiced coriander chickpeas and tzatziki dip. Another tasty winner and, in each case, just the job.

Screenshot from their Facebook of the courtyard!

There’s quite a display of baked treats here and there was no way we could pass on those. We ordered a couple and they were boxed for us and we enjoyed both a few hours later while relaxing back at home.


Based in a well kept thatched community building, the restaurant is open Tuesday to Saturday, and you can have your breakfast here as well as lunch. 


The Thatch and Thyme

Main Street

Kildorrery

Co. Cork

Facebook here 

Tel: 087 282 3503



* Kildorrery by the way is not a sleepy country town. The pavements were certainly quiet around lunchtime but the streets and junctions were busy. Kildorrery has quite a few neighbouring villages and towns, including Mallow, Fermoy, Mitchelstown, Doneraile, Glanworth, Buttevant, Castletownroche, Charleville and Kilmallock! Just saying, walking or driving or cycling (as may be the case for Ballyhoura devotees), be careful at the junction of the N73 and the R512.

Tuesday, July 6, 2021

France: A beautiful Morgon and, from the south, a gorgeous Ginger!

France: A beautiful Morgon and, from the south,

a gorgeous Ginger!



Bonne Tonne “Côte Du Py” Morgan (AOC) 2018, 13%

€28.75 The Vintry, Rathgar, Dublin. The Little Green Grocer, Kilkenny. Manning's BallylickeyMary Pawle 


“To come to live off our profession by producing a small quantity of grapes for a great quality of wine..”


The Gamay grape, outlawed by Royal decree in 1395  for being “a very bad and disloyal plant”, is now one of the most respected, at least when grown in the Beaujolais region. And Morgan, where the Grillet family make their Bonne Tonne wines, is one of ten cru areas here and one of the better known ones.


So I’m expecting good things when I pour this mid ruby coloured wine. I won’t be disappointed at all. The dark berry aromas are quite intense, inviting, rich and fresh. And so it continues on the rich and rounded palate, smooth and harmonious all the way through to a long intense finish. It is an absolutely amazing Gamay and Very Highly Recommended. 


The Grillet family have been winemakers for seven generations in Morgon and their vines are of an average age of 65 years. 1.10 ha is grown in Beaujolais appellation including 50 ares in Gamay and 60 ares in Chardonnay. The wines of the area possess a lot of finesse and a wonderfully expressive fruit.


Here is how the Grillets sum it up: “This is the challenge we have embarked on. To come to live off our profession by producing a small quantity of grapes for a great quality of wine and to make finally express itself this soil so rich which does not require less. The 'black gamay with white juice', the only grape variety authorized for red wines in Beaujolais, can thus translate all its complexity of aromas.”


The Morgon "Côte du Py", is the most famous climat of the vineyard. There are ten crus in the Beaujolais region and Morgon, as you probably know, is one of them. With the typical acidity, these wines can match a range of foods.


World famous for its exceptional soil resulting from ancient volcanic activity, the soil of the Py hill is composed of decomposing volcanic elements, with the presence of iron oxide and manganese. The blue rock is friable, and so the locals have been known to claim that the best Morgon are made on this land of  terre pourrie (rotten rock)! 


 


Mas Théo Ginger Vin de France 2019, 12.5%

€17.70 Toon’s Bridge Dairy shop in Dublin (Georges St D2)Mary Pawle 

From the middle of the Rhone area, this orange/gold coloured wine, tannic and fruity, is a blend of Marsanne (35%), Roussane (35%), Grenache Blanc (30%). And it is “vinification like the reds” that gives the wine that orange-y hue.


And, so the vineyard says, the name Ginger, the hair colour or the vegetable, fits well with the spirit of this wine. “And the label’s red hen is a nod to those of the farm” but remains silent on the fox!


Aromas are complex: barley sugar, butterscotch. And you can find much the same combination in the flavours on the full palate plus stone fruit flavours such as plum and apricot. All before a lingering and very pronounced dry, almost sherry type, finish. If you are not familiar with the style, this is a pretty good bridge to orange wines and is Highly Recommended. It is new to the Mary Pawle range and should be available in more outlets in the future.


Served at 10°C, the wine should go well with “with a Bresse chicken with morel sauce (good luck with that!) or a very chocolatey dessert”.


Since 2012, the biodynamic wines are made in old stone quarries: the Caves Cathédrales. This troglodyte area is an ideal cradle for the elaboration of these natural wines in the same way that tufa quarries of the Loire are ideal for raising wine and growing mushrooms. “The atmosphere of the Caves Cathédrales, rather cold at 57°F (14C), but regular throughout the year, makes it possible to manage the wines without preservative.” The vineyard itself is part of a mixed farming enterprise.








Sunday, July 4, 2021

Discover Enniscrone – safe, sandy and so much to do New “Seaside Summer” video

Discover Enniscrone – safe, sandy and so much to do

New “Seaside Summer” video



Discover Enniscrone’s new video, “Seaside Summer”, launched during the week, highlights the wonderful variety of water-based activities in the popular Wild Atlantic Way resort. The star attraction is of course the 5 kilometre, safe sandy beach, proudly waving its Blue Flag. Enniscrone stands out from the crowd as everything is available right on the spot – just park up the car and see how many beach pursuits you can fit into the day. Families, friends or couples will find just what they need for a fun-filled day on the beach taking full advantage of those wide open spaces.

Here are ten of the best activities to try your hand at:

Surfs up

Bring your own board or take your pick of excellent surf schools who will supply everything you need – boards, wetsuits and tuition. The waves are long, constant and pretty perfect really. Surf camps run all summer for mini-surfers. See if you can keep up with the kids.

www.nwsurfschool.com

www.surfsligo.com

Bring your bodyboard

If struggling to stand up on a full size surf board isn’t for you, then bodyboarding is just the ticket. Minimum skill required and maximum fun guaranteed. If that doesn’t put a smile on your face, nothing will.

What’s SUP mate?

Stand Up Paddle boarding, or SUPping, is fun, fun, fun and there’s a good chance you’ll stay dry in the process. It’s easy to learn and so rewarding as you gain a whole new perspective on land and sea. SUPs are available for hire from several companies who will also give tuition or bring you on awatery adventure tour.

www.harboursupsail.com

www.surfsligo.com

Happy paddlers

Sit on kayaks are safe, easy to manoeuvre and a fantastic way to explore as you paddle along. Hire kayaks to take a guided magical mystery tour. Glide over the water and get the thrill of surfing those waves.

www.paddleandpedal.ie

www.surfsligo.com

Gone fishing

Cast from The Pier or book a spot on The Leah, Donal Kennedy’s sea angling boat and head for deeper waters. Either way, there’s nothing quite as satisfying as catching your own supper – and there’s nothing as delicious as eating it! You might even spot a pod of dolphins showing off their aerial acrobatics.

www.dkennedyangling.net

Take a leap of faith

Are you brave enough to try pier jumping? It’s been a rite of passage for generations of holidaymakers in Enniscrone and it’s lost none of its appeal over the years. For an adrenalin-rush like no other, give it a go this summer.


A dip in the beautiful briny

The safe golden sands of Enniscrone have some of the most inviting waters in the country for swimmers. From tots to octogenarians, every generation is represented here, enjoying a dip or doing some serious strokes. Just stay between the lifeguard flags.

Fly your kite

The high-octane sport of kite-surfing has seen a surge of popularity over the past few years. You do need to bring your own kite-surfer, as rental isn’t currently available.

Canter on the sands

If your dream is cantering through the shallow waters with your horse’s mane streaming in the wind

– Enniscrone is where dreams come true. Iceford Stables run beach treks which are the stuff of memories.

www.icefordstables.com

Golf … crazy or not

Enniscrone has golf at both ends of the spectrum – there’s crazy golf for the little ones and the world-famous links course for the golfer looking for a real challenge. We’ve cheated a little – you will have to drive to Enniscrone Golf Course, but the links course does come all the way down to thebeach. The crazy golf is right by the car park so it couldn’t be more convenient.

www.enniscronegolf.com

www.facebook.com/EnniscronePlayground


That’s not all Enniscrone has to offer – there’s, a playground, and award winning ice cream for a well-earned treat. How about yoga on the beach followed by a luxurious soak at Kilcullen’s Seaweed Baths at The Pier, the finest Edwardian baths you’ll find anywhere.

www.kilcullenseaweedbaths.net

www.westcoastwellness.ie

Enniscrone really is all that’s best in a traditional holiday resort.

Enniscrone's marketing campaign is funded by the Department of Community and RuralDevelopment, Sligo County Council and Enniscrone & District Community Council.

#DiscoverEnniscrone www.discoverenniscrone.com

See the new video on Facebook www.facebook.com/discoverenniscrone

Tuesday, June 29, 2021

LIMERICK STRAND BIDS FAREWELL TO TOM FLAVIN AND WELCOMES BACK HIS PROTÉGÉ PADDY ANSLOW

LIMERICK STRAND BIDS FAREWELL TO TOM FLAVIN AND WELCOMES BACK HIS PROTÉGÉ PADDY ANSLOW

Paddy Anslow


 Limerick Strand Hotel has recently appointed a new Executive Chef, Paddy Anslow, to take over the food operations as Tom Flavin departs to begin his new consultancy business.


A highly trained chef with a career spanning more than 20 years, Paddy brings a wealth of experience and knowledge to his new role. Paddy is a graduate of LIT, Limerick, Culinary Arts programme.

After completing his college training, Paddy began his culinary career at Limerick Strand (formally Hilton Limerick), working alongside, Tom Flavin. Over the years he has climbed the managerial ladder with 11 years in a Head Chef capacity, working with some of the most recognised names in the industry including 5* Glenlo Abbey Hotel & Estate, Galway and most recently, Harbour Hotel, Galway where he was responsible for the overhaul of the dining operation which included the conception of Dillisk on the Docks which has won the coveted AA rosette for its 3rd year in a row.   

Born in Limerick, Paddy grew up close to the coastline, spending many summers in Lahinch, watching the fishermen deliver their coveted catch to the local seafood restaurants.  He loved working at the local seafood restaurants during summer holidays and was in awe of the chefs who would decide on the spot what was to be on the menu that evening from what was caught fresh that morning. Paddy was caught, hook, line, and sinker and off to college he went to fine-tune his culinary skills.

Paddy is delighted to be back at Limerick Strand and has a love for both the property and its location.  Limerick, born and raised, Paddy jumped at the chance to return to the Treaty City and work alongside general manager, Stephen O’Connor once again. With significant investment in the new look Bar & Restaurant at Limerick Strand and its outstanding commitment to local suppliers, using the freshest ingredients possible, Paddy is excited to nurture this food philosophy and supporting the talented team and ensuring their excellent food reputation is maintained and developed further.  

Stephen O’Connor, general manager, Limerick Stand said: “We are thrilled to be welcoming Paddy back home to Limerick. With his drive and passion we are excited about the future of the food offerings and the kitchen brigade team under his excellent leadership.”

Paddy is from Limerick City and in his spare time (when he is not working in the kitchen) Paddy enjoys nothing more than spending time with his family and young children and cannot wait to bring them foraging at Cratloe woods and fishing along the banks of the river Shannon. 


Falls Hotel Provides A Comforting End To A Wet Day. Three Days In Clare.

The Falls Hotel Provides A Comforting End To A Wet Day In Clare.



Hake & Gubbeen Chorizo at The Falls, Ennistymon


Three Days In Clare


(Day 3, Days 2 & 1 below)


Our final day in Clare wasn’t the best weatherwise. It just got worse as we drove around and we were glad to end it in the comfort of the magnificent and spacious Falls Hotel with its splendid elevated site over the Cascades.


After that lovely breakfast at Hazelwood Lodge, it turned out to be a misty morning as we took the coastal route towards Doolin and then it just got worse. Hadn’t really intended to visit Doolin Cave but we were glad we did as it took us out of the rain for an hour or so and we got to see again the magnificent Great Stalactite which, at 7.3 metres (23feet) is the longest free-hanging stalactite in Europe, third in the world.



Before the guided cave trip, we enjoyed a light lunch by Wild at the Cave. It was outdoors of course and we, and others, found some shelter at the tables that were close to the building and had some overhead cover as well. 


Wild at the Cave, whose parent company are Wild Catering, now run the café here. Wild’s menu offers soup and variety of salads, sandwiches and desserts and supports local eg cheese by St Tola, teas by Guru and  coffee by Anam.



The Cueben toastie, with real ham, roast pork, Swiss cheese, pickles and Tarragon mustard, came with a helping of two side salads (rocket, chickpea) and was a welcome tasty boost on a miserable misty day. The same two side salads accompanied another very welcome toastie, the roast chicken with mature cheddar and basil mayo, another fine pick-me-up for the second half of the day. Each toastie came in a box and two large cups of excellent tea completed the meal.


After the cave, we said we'd head on down to Doolin Pier to see if any dolphins were following the ferries in. It seems they don’t like the rain either! But there were ferries coming and going and no shortage of customers either.

Lisdoonvarna


We had a call to make in Lisdoonvarna and noted that the Roadside Tavern and its store next door has quite a bit of outside seating, most of it under cover. Hard going here for all the hotels in the town with the matchmaking festival having to be cancelled yet again but still they’re keeping the bright side out!


In Ennistymon, we had hoped to enjoy the cooking of Ash Gribben (ex Little Fox) who this summer is doing her own Middle Eastern food at Pot Duggan’s but the constant heavy rain ruled that out. Byrnes is another popular place for outdoor dining, as they have a terrace over the famous Cascades, but while they have some overhead cover, the night was just too bad.

The Cascades from our dining room at The Falls


We had the considerable consolation of dining in style at our hotel, The Falls, a very large building alongside the Inagh River. We had a choice of two venues, the Cascades Dining Room or the Dylan Thomas Bar (essentially another restaurant). 


We picked the bar and got a table with a great view over the Falls (which, considering all the rain, were a little disappointing)  I’ve seen them in a more magnificent flow on previous occasions - you can’t have everything!



What we did have was an enjoyable meal with excellent service. Starters were Thai style Fish Cakes with kaffir lime, ginger and chilli served with coriander, garlic and sweet chilli dip and the Confit Silverhill Duck and Asian Vegetable Spring Rolls with a soya and chilli dipping sauce were also excellent, well cooked, the little bowls of sauce spot-on.


And so were the mains. The Battered Fish and Chips (sustainably caught fresh haddock in a light crisp craft beer batter served with home cut chips, mushy peas and sauce gribiche) was better than expected while the Seared Fillet of Wild Hake Gubbeen chorizo and potato hash, grilled asparagus, bell pepper relish and citrus crème, was another excellent combination.  Disappointingly, they had no craft beer, not even the local Western Herd.

Reception desk at the Falls


For breakfast, served in the lovely Cascades room, you picked your juices and cereals from a buffet  (one way system) and the hot dishes (aside from a few that you could order from the kitchen) were also buffet style but here you handled nothing as the staff put it on a plate for you.


Plenty of space to lounge about in this magnificent hotel and they also have a popular spa area. Our room was very comfortable indeed and we enjoyed the visit. After that hearty breakfast it was time to say goodbye to County Clare (for a while) and we headed back to the south.



Day 2:

Highlights Galore, including Hazlewood Lodge, as Clare Trip Continues


(Day two of three, Day one below)




Our stay at Hazelwood Lodge was one of the highlights of the second day of our late June trip in Clare. Hazelwood is just outside of Ballyvaughan, on the same road as Aillwee Caves, and is very highly recommended indeed.


We got the warmest of welcomes from Victor as we were shown to a large and well-equipped room. The interior of the building is very well designed indeed - it had the benefit of being on the Brennans makeover TV programme and you could the influence of an interior design, especially on the bright and airy dining-room where colourful Le Creuset teapots matched the napkins and the light shades.





Attention to detail means happy customers and the breakfast menu was superb. You don’t often get waffles in B&B’s or even hotels but Victor had two on the menu, both made here, one packed with strawberries, the other with bacon. It was perhaps the best breakfast we’ve had. Add in that warm welcome, lots of local info and a warm farewell also and you can see why we enjoyed our night in Hazelwood. Check it out here


Overall the day went very well indeed, even the weather improved as the day went on and we were able to dine outdoors in the evening sunshine at Monks in Ballyvaughan. Monks is rather famous for its fish dishes, it strength mainly in shellfish and molluscs; in fact they had hardly any fin fish on the menu that evening. No matter. I enjoyed six of the best oysters in a long while, supplied by Kellys whose farm is located at Killeenaran, a small beautiful inlet of Galway Bay, about 30 minutes drive from the Monks front door. 



No shortage of prawns here and another good starter is their Chilli Prawns, with leeks,  peppers and sweet chilli sauce. We also enjoyed The Monks Scampi; the mains dish included Nobashi prawns, panko crumb, lemon pepper, Espelette aioli, house slaw, and chunky chips.  The colourful Prawn Curry with all its colours, and served with chickpeas and turmeric infused rice, was also very satisfactory indeed.


It had been  a “busy” enough day, starting with a long walk on Fanore beach where a bunch of youngsters were getting lessons in surfing. Headed off then to Ballyvaughan thinking we might have a light lunch at The Larder but found it closed (opening only at weekends - that may have changed by now). Got a little snack instead at the Farm Shop Aillwee Caves; you can also watch as they make Burren Gold cheese here.

Batty


We had a tour booked for the Birds of Prey Experience. Had a stroll around the aviary first and saw the full range of eagles, owls, and falcons and more in their cages. Soon we would see two of them in the arena. First up was Batty (a Bateleur eagle), a common resident of the African savannah. He swooped in low over our heads to land on his handler’s arm and claim a treat and demonstrated his amazing eyesight when unerringly retrieving little crumbs scattered  (when his back was turned) in the gravel.

Simon


Simon, the Lanner Falcon (Africa, SE Europe, Asia), was next “on stage”, amazing us with his speed of flight as he tried to retrieve a treat that was spinning at high speed at the end of a rope. He didn’t quite succeed though but came very close on occasions. His speed was amazing and apparently his eyesight is incredible. The caged birds all get a run in the demo from time to time and can escape of course (the arena is not enclosed). But they are usually spotted and we are told some of them like the drive “home” in the handler’s car.


Then it was time to drive up to the Aillwee Cave for a masked and socially distanced tour. Maybe not as exciting as the birds but, aside from stalactites and stalagmites (stalactites hang from the ceiling of caves, whereas stalagmites grow from the ground), it has an underground river and waterfall.

A white-tailed sea eagle.


Thought we deserved an ice-cream after all that and headed to New Quay to find Linnalla, well-known ice-cream producers. What we found instead was Linnane’s Lobster Hut - the Flaggy Shore oysters are brought ashore here too. It was about 2.30pm at this stage and their outdoor area was packed with punters. But, with Monks on our mind, we didn’t hang around. 

Chilli Prawns at Monks


Instead we got directions for the ice-cream and headed off. Eventually we found Linnalla miles away and isolated in the countryside. We asked our server about how the New Quay address covers both Linnanes and Linnalla but he wasn’t from around the area. After all that, the ice-cream was just about average. There is a hard path from Linnalla down to the Flaggy Shore so we took a walk and enjoyed the views before heading back to the car and set the Sat-Nav for the lovely Hazelwood Lodge. 




Sweet Start To Trip to Clare 2021. 

(Day one of three) 



Our latest trip to County Clare began with a visit to Kilkee and we got off to the sweetest of starts at Holly’s Cafe in O’Curry Street. Before that, I enjoyed an excellent Chicken and Pesto sandwich: Grilled chicken with roasted red peppers, Mozzarella & Basil Pesto on freshly baked baguette.


The highlight though came with the dessert. They have a short list of just three. If the Passionfruit and White Chocolate mousse is on - and it usually is - go for it. This is signature item here and one of the very best desserts you are likely to come across anywhere.    

Pollock Holes

It consists of Valrhona white chocolate with passion fruit on a coconut sable with a touch of gold leaf, the perfect treat for any day. And they say “to glaze it with a shiny white chocolate mirror glaze … is oddly satisfying". Not as satisfying though as having one all to yourself!



Down on the cliffs.


After that delightful treat, we headed for another very popular café here. The Diamond Rocks was indeed also very busy but our purpose was to take the cliff walk that begins just here - there is a quite a large carpark.


One thing that catches the eye at The Rocks though is a sculpture of a player wielding a racquet. I was wondering who it was before finding out it was none other than film star Richard Harris, a very handy squash player in his day.


The cliff walk is quite spectacular. You may go down onto the rocks in places and in certain locations it looks like a moonscape. You’ll also pass the famous Pollock Holes, three natural and apparently safe bathing places here. And why Pollock Holes? Well, small pollock may be found therein for part of the year.

Wild Atlantic Break, Doonbeg


Felt like a cuppa as we arrived in Doonbeg. Didn’t make it to Trump International but refreshed ourselves at the blue painted Wild Atlantic Break. The rain had started by now and the tea warmed us up after a tasty tub of Glenown Farm ice-cream. They have a couple of long stools on the pavement but not much use as it was bucketing down by then.


If you’d like a drink in Liscannor then Vaughan’s have some partially sheltered seating for 20 or more outside the pub. Made another few stops, including Lahinch, before arriving in Doolin and checking into the Doolin Inn, on the road down to the pier and indeed overlooking the colourful groups of shops and bar that seem to appear in every article about the strung-out (talking about topography here!) village.



By then the rain had eased off and we went walk-about. Perhaps the most interesting place we saw was the
 Bow & Fiddle with lots of covered outdoor eating and drinking spaces. Very impressive and they also do accommodation.


Back then to our 22-room inn for dinner and that turned out very well indeed, not least because they had quite a selection of Western Herd beers in bottle. They have a nicely glass-walled open-air restaurant, with a view over that colourful terrace, but it is not entirely weatherproof and was unused as the night was wet and windy.

Halibut at the Inn


Inside, aside from the local beer, we enjoyed a couple of excellent starters. Fish feature also and the mains of Poached Halibut, Connemara crab salad, pickled courgette, delicious heirloom tomato, quinoa, avocado cream was that bit different and excellent. The Moroccan spiced cod fillet vegetable couscous tomato and rocket leaves was also well up to the mark. Good too to see they support local food producers at the Inn.


Breakfast too, even with Covid restrictions, was quite good. Nothing overly adventurous but we did enjoy the Eggs Benedict and the Pancakes with Maple syrup. Ready for road after that and Day Two saw us on the way to beautiful Ballyvaughan.