A decade of de-LISHH: One of Cork’s best-loved cafés is celebrating 10 years in business

press release

A decade of de-LISHH: One of Cork’s best-loved cafés is celebrating 10 years in business

Jonathan Sheehan, LISHH. founder.

 

LISHH founder recalls humble Turner’s Cross beginnings as he pays warm tributes to staff, suppliers, and customers for their support since 2012

 

Ten years ago this week, Jonathan Sheehan opened a little café in Turner’s Cross, he was one of two staff and they had six seats for customers. Back then, LISHH Café was Jonathan’s’ brainchild and the ethos was simple:  Serve delectable dishes and sweet treats using only the best local Cork produce and ingredients with a smile.

 

It is an ethos that remains today and has proved hugely effective for Jonathan as it has seen him grow LISHH exponentially over the last decade, at the same time firmly establishing them in the hearts of their loyal customers and the general public.

 

Fast forward to 2022, there are now eighteen employees and LISHH Café and locals will know they are now situated in a significantly larger premises at Dosco Business Park on South Douglas Road.

 

LISHH has become synonymous with tasty food and great customer service. The café has extensive menus including breakfast, lunch, starters, dinner, coffee, and dessert. In addition to this, they also offer bespoke catering services for all types of events and occasions. Most recently LISHH has been assisting other hospitality businesses with recent chef shortages, providing their desserts and dessert menus to restaurants who need them.

 

The brand is widely renowned and respected across Leeside, with the café, catering, and Jonathan himself winning a host of accolades over the years, including:

 

• Best Café in Cork for five years - Business Cork Magazine
• Best Catering in Cork in 2019 – Business Cork Magazine
• Café of the Year – 2018 - Hi Style Awards
• Businessman Of the Year 2019 - Hi Style Awards
• Best Customer Service 2021 – Business Cork Magazine

 

All the while, the company has survived a global pandemic and has further expanded recently with the opening of another side venture at the weekend – The Egg Café – which was in the Black Market but has now relocated to Cork’s best gastro-economic hub, the Marina Market.

 

It has been a whirlwind journey for Jonathan, and he is quick to pay tribute to his partner and their families, in addition to staff, customers, and local suppliers who have supported LISHH over the years:

 

He said: “I could not have done any of this without my partner Patrick, he is always by my side, he has been a rock for me and our families have also been an unwavering support to us throughout both the highs and the lows.

 

“We have also been so fortunate with our staff and our customers over the years, and I am incredibly lucky to have the team I have. I recently promoted two of my staff – Rita and Kathriona - to both kitchen supervisor and restaurant supervisor and they have both flourished so much in their roles. Because of this I have been able to side-step a little to develop The Egg Bar. I never have to worry because I know that my staff all support me and support each other.

I like the look of their French Toast (from LISHH Facebook). 

 

Because there is such a small team of us, we really have become family. I see them like part of my family now and we are all a part of each other’s lives now outside of LISHH, from births, to weddings, to funerals, and anniversaries.

 

We always try to support and nurture staff to help them to grow both personally and professionally and recently one of my younger staff who joined LISHH when he was fifteen, doing the washing up, has gone on to MTU to study to be a chef.  Watching and being a part of his journey has been amazing.”

 

Speaking on pivoting through the pandemic, Mr. Sheehan added: “Keeping the brand going throughout the pandemic was challenging but our customers were incredible, and we would not be here without all of their support over the years. I would just like to say a heartfelt thank you to all of them.

 

It took us three days to set up our online web shop which allowed us to start doing home delivery services. We could also see how much some of our elderly customers appreciated seeing us, and seeing their faces light up was so heart-warming. This is something that we will always strive for - just make someone’s day a little bit brighter or make their lives easier with some tasty food and a warm smile.”

 

“We’re very Irish in the sense that we feel that a nice sweet treat and a cup of tea or coffee can help make a bad day better and that’s all we want to do, just have a positive impact on someone’s day with our food and our hospitality – it’s our job to help them along the way and give them a bit of joy.

 

“We are extremely excited for the future of LISHH, the opening of The Egg Bar at Marina, and meeting new and old faces in the near future and beyond.” Jonathan concluded.

 

LISHH Café is open Monday to Saturday from 8am to 3pm. The Egg Bar at the Marina Market is open from 8am to 6pm daily.

 

Visit www.lishhcatering.ie for a sample menu and check out LISHH on Facebook @LishhCork, follow them on Instagram @lishhcafecatering, and Twitter @lishh2. For enquiries, email info@lishhcatering.ie or call 021 4893010. 

 

VEGETARIAN AFTERNOON TEA WITH A QUAY TWIST COMES TO CORK

 VEGETARIAN AFTERNOON TEA WITH A QUAY TWIST COMES TO CORK

Menu delights include Artichoke hearts-spelt scones with vegan cream-avocado chocolate cake

The Quay Co-op, one of Ireland’s flagship vegetarian restaurants and wholefood stores, is introducing a brand new Vegetarian and/or Vegan Afternoon Tea which, fittingly, will be launched on World Vegan Day which takes place on November 1st. 

Vegetarian and Vegan Afternoon Tea will be available in the ‘Upstairs at the Co-op’ restaurant on O’Sullivan’s Quay, Cork. Guests will be treated to a mix of vegetarian and vegan savoury and sweet treats from 2.30 to 5.00pm Wednesday to Saturday, alongside the all-day dining menu.

The Quay Co-op is a worker’s co-operative and the home of Cork’s first vegetarian restaurant and cafe. It has been at the heart of Cork life since 1982 and is celebrating its 40th anniversary this year. 

Simon Tiptaft, General Manager of the Quay Co-op says, “Our Vegetarian and Vegan Afternoon Tea is a chic and tasty new addition to our offering at the Quay Co-op. It gives Cork diners an opportunity to experience a deliciously different afternoon treat. All of our food at The Quay Co-op is exclusively vegetarian and vegan and our focus is on sourcing sustainable and ethically produced food while creating delightful dishes to please all palates. Our team from ‘Upstairs at The Quay Co-op’ Restaurant have created a delicious selection of sweet and savoury dainty dishes to be enjoyed from a perfect perch overlooking the River Lee. The Quay Co-op is for everyone and this will appeal whether you’re vegan, vegetarian, want to incorporate a more plant based lifestyle or just like good food.”

On the menu is: 

Savoury: Vegan avocado wraps, Mezze plate with artichoke hearts, roasted red peppers, traditional hummus, dolmas, toasted almonds and marinated olives served with seeded pitta

Middle: Spelt scones with (vegan) cream and raspberry jam

Treat: Avocado chocolate cake, Apple crumble pot and Glazed carrot cake. 

Vegetarian or Vegan Afternoon Tea is €22.50 per person or €29.50 for sparking afternoon tea with a glass of prosecco. A festive edition will be served throughout December, featuring warming organic Gluhwein and will cost €27.50 per person.

The Quay Co-op began as a community cooperative before developing into a workers' cooperative. Today it employs 50 people between its vegetarian deli, bakery, wholefoods store and restaurant on O’Sullivan’s Quay, its vegetarian food-production facility on Cove Street and satellite stores in Carrigaline and Ballincollig. It continues to be owned by its members. 

Upstairs at the Quay Co-op Vegetarian Restaurant is open for lunch, Afternoon Tea and dinner Wednesday to Saturday from 12 noon. For more information visit www.quaycoop.com

press release

The Irishman Whiskey review. Plus news from Jameson & Fercullen.

The Irishman Whiskey review. Plus news from Jameson.

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The Irishman Single Malt 40% ABV

This Walsh Whiskey single malt has been raised in Bourbon and Sherry casks and, on first glance, you can detect a little extra colour. And there are also some hints in the aromas with a soft sweetness of dried fruits, in with the richness of the malt, plus vanilla notes along with floral notes.

It’s a good start and the palate doesn’t disappoint either. Excellent flavour and complexity and a lingering finish with a light maltiness and sweet oak. Toothsome fruit stays the course right through to the finalé where the honeyed malt and the oak reassert themselves with an elegant subtlety. Really superbly balanced and very satisfactory all round. 

Bernard Walsh has earned a lot of credit for his choices in the production and the whiskey itself has picked up a string of awards including a gold at “The World Spirits Competition” in San Francisco and again in ISW Germany. Not to be sniffed at.

Produced by Walsh Whiskey using Bourbon and Sherry Casks. The triple distilled malt was sourced from the Bushmills distillery in County Antrim.

Enjoyed this one very much indeed. So I’ll be keeping an eye on the Irishman. Next “job” for me is to check out the distillery’s flavour wheel. Would you like to see which Irishman suits you? Click here 

The Irishman is widely available around the €52 mark. I didn’t buy a bottle but, as a member of the Hip Flask Club, I got mine filled with close to 180mls (6 ozs) at Bradley’s, North Main St, Cork.

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press release

Introducing Jameson Single Pot Still

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press release

Powerscourt Distillery Unveils a Very Special Limited Edition Fercullen 21-Year-Old Single Malt

RRP for this edition, limited to just 8,000 bottles, is €225 and available now

The Powerscourt Distillery announces its latest launch, its oldest release of Fercullen whiskey to date. The inaugural 2022 release is a marriage of 21-Year-old Single Malt whiskey matured in ex-bourbon barrels, with a selection of Oloroso Sherry and Pedro Ximénez finished whiskeys.

 

The collaboration of blending from Head of Whiskey John Cashman and Head Distiller and Blender Paul Corbett was inspired by the atmospheric bodegas of the Andalusian region of Spain. The finished whiskey combines the region's distinctive dark fruit sherried flavours with the soft elegance of 21-year bourbon matured malt whiskey.

 

John Cashman, Head of Whiskey for Powerscourt Distillery, said, “This is the oldest whiskey expression released by Powerscourt Distillery to date, “this aged single malt will become an exclusive annual release, with the vintage year prominent on the label. I believe this Single Malt is destined to become one of the great Irish whiskeys of the modern era”.  

Paul Corbett, Head Distiller and Blender, said, “This blend was a marriage of 70% bourbon, 20% Oloroso and 10% PX sherry casks. The sherry component was first matured in bourbon barrels before finishing for a further two years in European oak.  21 years in bourbon barrels imparted a beautiful vanilla sweetness to the whiskey when combined with the dried fruits from the sherry casks and drying spice/structure from the European oak we created a single malt with an amazing depth of flavour and complexity.”

Bottled at 46% ABV, non-chill filled, Fercullen 21-year-old Single Malt will be available online at www. PowerscourtDistillery.com  from the 30th of September and selected off-licences around the country.

Official tasting notes:

Nose: Honeydew melon, lychee, rich vanilla fudge, pe ar drops and soft leather.

Palate: Vanilla fudge with dried fruits, dark chocolate with orange oil, and cracked hazelnuts.

Finish: Sweet fudge, candied cherries, fruit cake and drying spices.

Impromptu Dinner Stop at Radisson Little Island

Impromptu Dinner Stop at Radisson Little Island

At the end of a day long road trip last week, a quarter of us popped into the Radisson in Little Island for main dish. This is at least my third time there this year and it has always worked out well. Well priced food and an increasing emphasis on Irish produce.

Mayo's Andarl Farm is one of the Irish producers that pop up on the menu and a colleague enjoyed one of their excellent Pork chops. The Maple Glazed Pork Cutlet came with Sautéd greens, spiced carrot and grain mustard reduction and went down very well indeed (all for a reasonable €15.50). I forgot to take a picture of that one!

PANFRIED HAKE AND ALSACE BACON

Wild mussel and white bean cassoulet with Saffron Cream was

my pick. Could have done with a few more beans but overall this was a most satisfactory main dish. Indeed, the impromptu pit-stop worked out

very well indeed. Quite a wide range of choices here. By the

way, the changeover from daytime to evening menu happens at 5.30pm

CHICKEN SUPREME AND

BRAISED THIGH CHASSEUR

Forest mushroom, plum tomato, tarragon

Cream potato. Another excellent plateful, with a really good chasseur,

was well appreciated by two of our group.

A Quart of Ale± #127. On the craft journey with Brehon, Full Circle, Farringtons, and Outer Place. Plus BeoirFest Special!

 A Quart of Ale± #127

On the craft journey with Brehon, Full Circle, Farringtons, and Outer Place

Brehon Shanco Dubh Porter, 7.7% ABV, 500ml bottle Bradleys

Black, as you know, is the colour of this porter. The coffee coloured head is not for hanging about. And there’s strong chocolate, maybe some roasted malt, drifting up towards your nostrils. 

The taste buds are soon in overdrive, sifting enjoyably through the chocolate flow and, among the sweet stream, picking out hints of wood, blackcurrant perhaps, wet flowers, and resin. Pretty rich stuff but it gets somewhat less sweet, more coffee than chocolate, towards the satisfying finish. 

An amazing porter from a brewery that seems to be at its best when operating on the dark side. More good things to come as the nights grow shorter. And, by coincidence, Brehon just announced on social media that they have something special lined up for this winter.. “..we’ve tasted the first trial and it tastes amazing already and we can't wait to get it on the shelves for you to enjoy!!” Neither can I!

They say: A full bodied Porter with strong notes of dark chocolate roasted malt and liquorice. Hopped with Magnum (German) and Williamette (USA). Best enjoyed slightly chilled, they suggest.

Always a yarn with Brehon brews. Brewer/farmer/drinker Seamus McMahon: “My grandmother always offered this..wisdom. ‘Never marry a man with Duff in his name or address.’ The reason? Chances were that he had poor land…land sure to produce a bad harvest. It’s probably why she ignored the advances of her neighbour from Shanco Dubh with its black hills that never saw the sun rising. At least, that’s what she always said, but maybe she just didn’t fancy him.”

Full Circle Hoop APA, 5.5% ABV, 440ml can Bradleys

Thought this was Irish when I bought it but, no, it comes from Newcastle. Waste not want not, though, even if I can’t include in the rankings of Irish beers. 

It has an inviting golden colour, topped by a foamy white head. Aromas are moderate, pretty much on the citrus side. Crisp and citrusy on the palate where you find a good balance between hops (Cascade and Chinook) and malts. Not bad at all.

Farringtons Bohemian Pils, 4.4% ABV, 440ml can Bradleys

Light gold is the colour of this beer by new Kildare brewery Farringtons. Aromas are slightly spicy with floral, hay and herbal hints there too. The malt makes an impressive entrance on the supple palate, balancing the classic bitterness of the Saaz hops before a crisp and refreshing finish. This is a Pils with a bit of heft and a very impressive debut effort.

Farringtons have been working on it for a while. “We are delighted to be launching our new range of beers. After several months of trialing beers in our pub it’s exciting to finally have our recipes locked down and available in 440ml cans to sell to a wider audience.”

And they have an invite for you. “Join us for a bite in our bar and restaurant. Our chefs specialise in dishes based on seasonal vegetables and herbs grown here on our 40-acre farm.” Might well take them up on that!

Other Farringtons beers include a Pale Ale, an Amber, a NEIPA and a Lager. I have the NEIPA in the queue!

Outer Place Mini Mini Session Disco IPA, 4.4% ABV, 440ml can Bradleys

“Mini Mini Disco is our new Session IPA. Big on aroma and flavour but small in ABV so you can have a few…Soft and juicy and unfiltered..” That is how producers Outer Place introduce this session IPA. 

It has a light orange colour and is indeed cloudy. Aromas are maybe less strong than you’d expect but still quietly complex with tropical, citrus, and floral notes all in a light dank envelope. Dank and tropical also on the soft and pleasant palate and the hop-led finish is decent as well. Confidently and easily fits the bill as sessional.

The hops are the American trio of Columbus, Azacca and Cascade and the other ingredients are water, barely, wheat and yeast. ABV is 4.4 while the IBU count is 27.

 

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BeoirFest this coming Saturday!

Brian: "This Saturday I have another great mix of brewers to chat with, including our first Hungarian brewery.

• Dealbreaker is our first ever Hungarian Brewery. A ghost brewery founded by 2 leaders of the Budapest beer scene who are also responsible for Budapest Beer Week.
• Spybrew describe themselves as a secret microbrewery based in Hvidovre, Denmark. They've been brewing since 2014 and this is our opportunity to make them just that little less secret.
• Crooked Spider from The Netherlands are joining us for the second time. Based in Wassenaar they are also a microbrewery founded in 2014, though they upgraded the facilities in 2021.

This is a really interesting mix of brewers with lots of different experiences. It should be a good chat."

Paint and sip at these fun events in Cork

Press release

Paint and sip at these fun events in Cork

Brighten up your evenings this winter at one of the exciting new Paint & Sip events taking place in Cork, in association with Tanqueray gin.

Don’t worry, you won’t have to swap your make-up brushes for paint brushes in your handbag, as all equipment will be provided. And no painting experience is necessary - all you need is to be up for some fun!

On arrival you’ll be treated to an easy on the (painting) palette Tanqueray gin cocktail. To get your creative juices flowing, an artist will be on hand to inspire, support, and advise. You’ll learn lots of tips from getting the best brush strokes, to creating light and depth in your piece. It’s sure to be a fun event as you sip and dip your brush. You might even mix up a masterpiece!

And to capture memories of a great night, you can bring your own unique piece home to display proudly on your walls!

The events are open to everyone over 18 and would make a fun date night, an evening with friends, or a get together with the work gang! And as art is ageless, this would also be the perfect mother-daughter evening.

There are three venues in Cork to choose from: Electric in the city on 3rd November, The Imperial Hotel in the city on the 24th November and The Arches in Mallow on 8th December.

Places are limited so advance purchase of tickets is essential.  You can book your tickets HERE.

Please drink responsibly. Visit drinkaware.ie

 

Kinsale Mead Company wins Irish Made Awards Drink of the Year

 Kinsale Mead Company wins 

Irish Made Awards Drink of the Year

Kate Dempsey (right) with
Brid O’Connell

Kate and Denis Dempsey of Kinsale Mead Co. are thrilled and humbled to be awarded Drink of the Year from the Irish Made Awards for their range of Irish Meads.

Kinsale Mead has been honing their mead making craft and spreading the word about their contemporary expression of this delicious drink for 5 years now. Part of the process was a public vote for the finalists and with the rise and rise of premium craft Irish drinks, the competition was stiff. They have gathered a loyal and vocal fan base for their meads and are thankful for their support.

“There’s a certain pressure being Ireland’s first meadery in 200 years to re-create and re-imagine this wonderful drink from our Celtic past,” says Kate Dempsey who was in Dublin to pick up the coveted award. “It’s been a roller coaster ride so it's a lovely boost to get this kind of recognition for the care and hard work we put in to make the world class Irish Meads in Kinsale in West Cork.”

“This win for Kinsale Mead is a celebration of our Irish heritage and craft,” said Brid O’Connell, CEO of Guaranteed Irish.

Fermented from pure honey and berries, Kinsale Mead is a great gift or a treat drink to share with friends and family at get togethers to set the world to rights. Off Dry and 12% alcohol, it’s fantastic with an Irish cheeseboard or platter of Irish food. The care and passion that Kinsale Mead bring to their drinks is richly rewarded by the evocative fruit flavours and that thirst-quenching pour. Always innovating, they have recently extended their range with a selection of limited edition barrel aged meads.

“We’re celebrating with a glass of autumnal Wild Red Mead made from Wexford blackcurrants, cherries and honey and a slice of toasted barm brack and butter,” said Kate.

This annual event is a wonderful showcase of Irish Made products and the dedicated people who craft them. The supportive and collaborative environment and the obvious passion of the producers for their craft is one to be nurtured and celebrated.

The meads are available in many Supervalus, Celtic Whiskey Shop, Bubble Brothers, McCambridges and many speciality food stores and independent off licences.

A delightful déviation to the cider and poiré of Normandy

A delightful déviation to the cider and poiré of Normandy.

Thanks to a family gift! Some of the family were on holiday in Normandy a month or two ago and came back with cider and poiré bought from two local farmers, a very enjoyable gift indeed! 

Ferme du Bénété Cidre Fermier Demi-sec 5.5%, 750ml 

This farmhouse cider from Normandy has a deep orange colour, a murky one. It has a natural effervescence so be careful when removing the cork (treat it like a champagne and you or anyone close by won’t get a black eye).

It is fresh and amazingly delicious, round and fruity and bubbly and semi-dry.  Yann Borey, selling this at a local market, had nothing but praise for Irish cider but not too many producers here make anything like this beauty.

This  “is our raw farm cider.…”. “This powerful cider, derived from the assembly of 4 of our apple varieties (Bisquet, Clos Renaux, Douce Coet, Marie Ménard), will perfectly accompany your meals. To be served fresh.”

He produces it in Russy, Normandy, at the the Bénété Farm, a farm dedicated to the manufacture of cider products. They are in conversion to organic farming with the end of conversion scheduled for next year.

Pacory “Le Doyen” Poiré Domfront (AOP) 4 ABV%, 750ml 

Outstanding!

A lighter gold colour, fountains of bubbles rising through the clear liquid. Bread-y and fruity in the aromas, some funky notes too. Light bodied and effervescent, round and ample and refreshing, this Perry is a very good one.

They say: “..beverage is 4% alcohol and goes down easily for an everyday treat or mixing in cocktails.  The sweetness is balanced with acidity.  Enjoy!” By the way, poiré has been called the Champagne of Normandy, because of its bubbles and pretty golden colour. The producers say it is the perfect accompaniment to every course from aperitif through to dessert. 

A farmhouse in Normandy

"The Doyen comes from the last manual picking under our century-old white plant pear trees. Harvested and selected fruits can be compared to late harvest, mature pears. The Doyen produced in the tradition of the Gromaux terroir, is a rich pear, charming and complex, inherited from the savoir-faire of our ancestors."

Pear cider (known in France as poiré) has been produced in Normandy for the local markets for hundreds of years.  In the 11th century, pear trees were already planted in Normandy when cider-making apples arrived from Spain, apparently from the Basque country.  Then, in the 1990s, a handful of producers decided to work together to promote poiré and to protect the local landscape.  The Domfront area is home to orchards that are unique in Europe, with more than 100,000 pear trees, close to 100 varieties, and an average annual production of 25,000 tonnes of pears that will go to produce pear cider.  

An AOC was formed in 2002 that protects the quality of the product. AOP/AOC means that production is in accordance with specified criteria and so is a guarantee of both origin and quality. They only use specified varieties of poiré pears, among them the “Plant de Blanc” that gives Poiré Domfront AOP its particular character and the fruit is collected at maturity after falling from the tree rather than being picked.

Links to explore:

Domfront AOP: https://poire-domfront.fr/en/

Cider route: https://en.normandie-tourisme.fr/the-cider-route/

Tronquay Poiré Bouché Fermier Michel Renee, 4% ABV

Michel Renee is based at Tronquay in Normandy, close to Bayeux and its famous tapestry, also close to the D-Day laying beaches. Here he makes everything from plain juice to Calvados from his apples and, from pears, produces this Poiré. The cellar is located in the heart of the Calvados de Normandie appellation area and his parents have always grown apple trees here. 

This cider pours a light straw with a big white head that doesn’t last kissing time.  It is a bit on the hazy side but not so much that you don’t see the fountains of small bubbles crowd towards the top. Aromas are of the orchard. And the palate is a thing of beauty, a gorgeous burst of flavour from the fruit warmed by the summer sun, the finish quite dry and refreshing. 

Tronquay “Terre Mer” Cidre Bouché Fermier Cuvée Portaise  Michel Renee, 4% ABV

This farmhouse cider from Normandy has a mid gold orange colour. It is clear so you can see the many bubbles rising. Again the flavour is full and typical, the finish refreshing and dry. Another fine example of the craft in these parts.

Tronquay Cidre Bouché Fermier Brut Michel Renee, 4.5% ABV

Lovely gold colour in this one and streams of bubbles rising up. Aromas probably more apple-y than the previous one, the Terre Mer. No shortage of flavour here either but this is classed as brut and the fact that it is very dry tones down the flavour a bit. But, on a hot day, after a bout of physical work or play, this is the one you’ll reach for.

Cidre Bouché ("cider with a cork") is made entirely from apple juice. A maceration before pressing removes bitter tannins. A still cider is placed in a Champagne-style bottle and a second fermentation is initiated to add natural sparkle. Other styles may add carbon dioxide to create the fizz. - from Wine Searcher. All my six bottles came with a champagne style cork but not all were marked Bouché.