Friday, March 24, 2023

Dingle Drive. Slea Head, Clogher Head, Ceann Sibeál. Sunny. Windy.

Heading for the great outdoors? Why not take this Dingle drive? 

Including Slea Head, Clogher Head, and Ceann Sibeál.

By all means, visit and linger at Slea Head. You may even take time out to climb the hill alongside and that will open out even more splendid views. Don't worry too much about the weather. It was very windy when we visited. Do wrap up well and don't do anything silly near the water.

After Slea, head for Clogher and climb to the top for a magnificent 360 degree view. It is not the easiest of walks but not that tough either. But good footwear is essential, as there are quite a lot of muddy patches and standing water around and you'll need all the support you can carry, including a walking stick.

Slea Head.

On Clogher, looking inland
Slea Head, from the roadway.



Sybil, from Clogher



The Three Sisters From Clogher.

Sybil, from Clogher



Heading towards the top of Clogher



Slea Head



Taken from Clogher


Looking inland from Clogher


The dead man or the sleeping giant. Inis Tuaisceart taken from Clogher. 


While shooting the waves at Slea Head last week, I happened to get this shot. The bird was walking quickly up and down the rocks near the wall of the road down to the sand. Not very well up on seabirds but, thanks to @RichardTMills, I now know it is a Ruddy Turnstone. The Turnstone is a highly migratory bird, travels the world, flying thousands of miles.

Thursday, March 23, 2023

Two Highly Recommended Wines for you, a Barbera from Italy and a Vermentino from Languedoc-Roussillon.

Two Highly Recommended Wines for you, a Barbera from Italy and a Vermentino from Languedoc-Roussillon.

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Valle Unite Montale Barbera Colli Tortonesi (DO) 2013, 14% 

RRP & stockists: €23.95, Le Caveau Kilkenny, 64 Wine, Greenman Wines, Bradleys Cork



While Nebbiolo may be the star (think Barolo!),  Barbera  is the popular everyday red wine grape in Piedmont; those wines from Asti and Alba are probably the best-known of the varietal. With high acidity and alcohol, low tannin and sweetness, Barbera is approachable and affordable. This particular Barbera has the advantage of being organic. 


Colour is a mid ruby, somewhat lighter around the edge. This may be of the 2013 vintage but the nose is fresh and complex, its ripe cherries hinting at youth rather than age. And that complexity is striking on the palate as is the typical acidity. Smooth and well balanced right to the end, some grip still there though as it lingers long. Dry in the end and very satisfactory indeed.


Pasta, veal, pork, and game are the regularly suggested pairings. Wine Folly say roasted and vegetable-driven dishes while Wine-Searcher goes for Seared rabbit livers, Thai duck noodle soup, and Roasted, herb-crusted lamb rack. I think the lamb would be my first port of call!


They also produce an excellent white. Recent review here.


Highly Recommended.

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Click here for growing list of top wines for 2023

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Domaine Bassac Le Vermentino du Grand Mur Nos Parcelles Côtes de Thongue 2021, 14% ABV 

A wine new to Mary Pawle list, expect to pay €20 to 21. Contact: Mary Pawle Wines 



Vermentino is mostly a grape of the Mediterranean coast, grown mostly in Italy (all over the country but most notably in Sardinia and Tuscany) and France (widely in the Languedoc-Roussillon and also in Provence). Expect citrus (lemon, lime), apples and a lively acidity. Best drunk when young.


Our wine here, part of which has been barrel fermented, comes from Languedoc-Roussillon, from the Côtes de Thongue. The vineyard is situated at Puisalicon, a small medieval village in the heart of the Languedoc not too far from Beziers, a town that rugby fans will be familiar with. Domaine Bassac is a family estate of several generations standing and much of its wine is exported. Pioneers in organic farming, current operators François Delhon (family member) and Jean-Philippe Léca have been doing it organically since 1987.


The colour is quite a light straw, shimmering bright in the glass. Light fruity and herbal notes in the aromatics. Good firm fruit flavours follow, citrus mostly with hints of tropical, and also the expected (but certainly not over the top) acidity that ensures balance.

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This dry and fruity wine should pair well with pasta, vegetarian dishes, poultry, lean fish, and also as an aperitif. 


Highly Recommended

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Click here for Good Value Wine List 2023

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Spring down the Rabbit Hole this Easter on a Mad Hatter themed stay at Cork’s Imperial Hotel

press release

Spring down the Rabbit Hole this Easter on a

Mad Hatter themed stay at Cork’s Imperial Hotel
Jamie-Leigh Fallon from the Imperial in the role of Mad Hatter Pic by Louis Tang


~Treat some bunny special to a fantasy inspired break inspired by the Mad Hatter available to book now until 16th April~


Cork’s Imperial Hotel is transporting guests to Wonderland this Easter with their latest innovative offering inspired by the beloved and zany Mad Hatter from Lewis Carroll’s novel ‘Alice in Wonderland’. Affectionately known as Cork’s Grande Dame, the Imperial is Cork’s most historic hotel, located on Cork’s South Mall, right in the heart of the city. While steeped in over 200 years of history the Imperial is synonymous with creative flair and exudes a fun-loving personality which not only makes every stay unique but keeps guests anticipating what sensational offering could be coming next! This Easter guests are invited to ‘spring’ down the rabbit hole and journey into Wonderland.


Following on from the recent ‘Queen of Hearts’ inspired décor the hotel team has devised a brand new ‘Mad Hatter’ inspired display in the hotel’s iconic lobby which features top hats and wonderland flourishes tumbling in topsy turvy fashion from the high vaulted ceiling overhead. The hotel has also collaborated with talented milliner Tina Coyne from Elizabeth Christina Design in Kinsale to curate a hat and head wear showcase in true ‘Mad Hatter’ fashion!


Search for the white rabbit and his signature pocket watch which may be hiding amongst the impressive floral displays festooned throughout the hotel’s ground floor. Take pause to puzzle out a riddle or two at the impressive photo-wall which is designed for any would be ‘Mad Hatters’ to strike a pose at during their stay.


Little bottles labelled ‘Eat me’ and ‘Drink me’ playfully invite you to sample delicious food and drinks with a mad hatter twist! Join in the slightly bonkers fun of a Mad Hatter’s Tea Party with a themed afternoon tea prepared by the hotel’s talented pastry team.  Savoury treats to look forward to include; a hot cross chocolate bun, buttermilk scone with cream and jam, cream cheese and cucumber finger sandwiches, egg mayonnaise on a brioche bun, mushroom pâté on brown bread, bacon jam and cheddar on brown bread. Sweet confections will include: ‘Grow me Shrink me Shroom’ choux bun filled with vanilla ganache, blackberry gel on a pistachio sablé biscuit, ‘Always Time for Tea’ spiced biscuit and a ‘White Rabbit’ carrot cake.


You’ll smile like a Cheshire cat upon sampling the ‘Mad Hatter’ signature cocktail which has been devised using local ingredients and Irish spirits for your delectation at No. 76, the trendy bar within the hotel and available to accentuate your meal at the elegant ‘Sketch’ dining space.


The hotel was recently awarded supreme winner at the Hotel and Catering Gold Awards in recognition of their superb standard of hospitality, heartfelt commitment to sustainable business and constant  strive towards innovation.


Don’t be late for this important date! The Mad Hatter themed package at the Imperial Hotel is available for bookings now until 16th April and includes an overnight stay for 2 people with afternoon tea, cocktails and a birdcage sharing platter to share plus breakfast included starts from €160 per person or you can also add a couples spa treatment from Escape Spa at the Imperial for extra indulgence.


See www.imperialhotelcork.com/madhatter.html for more. To make a booking email reservations@imperialhotelcork.ie or call 021 4274040. 

Paradiso Cork Celebrates Spring With New Six-Course Seasonal Menu

press release
Paradiso Cork Celebrates Spring 
With New Six-Course Seasonal Menu
Artichokes, from the spring menu at Paradiso 


When Denis Cotter opened Paradiso in Cork City in 1993, his mission was to create an exciting, modern, vegetable-based cuisine. Thirty years later, that vision lives on in the innovative seasonal menus created by Denis and his team.

Having recently transitioned to a six-course seasonal menu, the emphasis for spring is, as always at Paradiso, on rich, complex flavours with a focus on seasonal ingredients, delivering an exciting and pleasurable dining experience while putting vegetables front and centre.

Manager Dave O'Mahony

Manager Dave O’Mahony welcomes the launch of the spring menu saying, “Coming into spring, we are putting away the roots and tubers that have served us well over the long winter. The spring menu will focus on the early crop of asparagus from Gort-Na-Nain Vegetable Farm as well as nettles, wild garlic, artichokes and rhubarb. This is always an exciting time of year, but even more so this year as our new six-course menu format is the perfect way to showcase seasonal produce.”

Diners can expect dishes like asparagus, black garlic, preserved lemon and rosemary puree with viola and pan-roasted artichokes, nettle broth, lemon arancini, pine nut crumb and smoked tomato purée. Sample desserts include rhubarb semifreddo with ginger crumb and aged Coolea with stout toast and beetroot relish



The six-course spring costs €65 per person with optional wine pairing available for an additional €30 (€35 including an aperitif).


Paradiso is located at 16 Lancaster Quay, Cork City and is open 5pm — 10pm, Tues­day to Saturday. For more information and reservations, see www.paradiso.ie or call o21 4277 939.


Keep up to date with the latest news by following Paradiso on social @paradisocork


Wednesday, March 22, 2023

The splendid Ivy Restaurant at Killarney's Victoria Hotel

 The Ivy Restaurant at 

Killarney's Victoria Hotel

Goat cheese starter


The Ivy Restaurant at Killarney’s Victoria Hotel is a splendid place to dine. There’s a high degree of comfort and space, a friendly and courteous team, and the food (not to mention the drink) doesn’t disappoint either. We had dinner there recently and can give it a big thumbs up!



The Ivy by the way is the main restaurant of the lovely hotel on the Muckross Road but has its own entrance and exit to the car park. There was a very warm welcome and soon we were studying the menu while sipping one of the impressive ales from the Killarney Brewing Company as the fire glowed nearby. They have two fires in this ultra comfortable and rather elegant room.

Cod


They have quite a list of starters and “small bites”. I rarely turn down a dish when St Tola is listed and so I gave the nod to the Baked Goat Cheese Crostini (Warm St-Tola Goats Cheese, Toasted Garlic Croutes, Black Cherry Compote, Almonds, Balsamic Reduction) at 13 euro.


A terrific mix of flavoursome textures and colours and I was up and running. CL probably got one of the most colourful dishes in the place with the Melange of Melon, Strawberry & Orange Duo of Raspberry & Champagne Sorbet, Yogurt, Honey & Mint Dressing (€12). Something different, something delicious.

Colourful Starter


She followed up with the Pan-seared Kerry Coast Cod, Leek Fondue, Maple Glazed Beetroot, Chorizo Crumble Limoncello & Saffron Crēme (€25). Hard to beat that oozing freshness and flavour.


And no let down with my mains either, straight from the grill. It was the The Ivy Steak Sandwich, 6oz Sirloin Steak, Garlic Ciabatta, Dijon Mayo, Rocket Leaves, Crispy Dried Onions, Pepper Sauce & Fries (€ 20). A superb piece of meat enhanced by very appropriate accompaniments, all well cooked and so a well satisfied customer.

Steak sandwich


Could we manage dessert after all that? Well we’d share one, becoming the usual at this stage! They also have a list of desserts wines and drinks. With a full bar, you won’t go short and they offer wines from all over, cocktails galore, and the best of whiskeys and other spirits along with beers and non alcoholic options. The hotel itself is also spacious, comfortable an excellent as we found out over a two night stay. Hope to get a blog post on that up soon.

Rhubarb & Strawberry Crumble


Check out the full menus here.

Blarney Castle Gardens March 2023

Blarney Castle Gardens 

March 2023

Pics taken 22.03.23





















Pics Taken 07.03.23

Bare arch in the Poison Garden

Budding

Ester Barrett's "Catch" looking well after a clean-up

Stone dead in the Poison Garden

One of the earliest tulips

That is a sculpture under the bridge!

View of the large walled garden. Glasshouses on the right, with orchards, mostly, to the left






MICHELIN Guide Great Britain & Ireland 2023 presents 20 new Bib Gourmand awards

MICHELIN Guide Great Britain & Ireland 2023 

presents 20 new Bib Gourmand awards to restaurants

offering great quality, great value cuisine.


 


Kinsale's St Francis Provisions is one of them! 



Prior to the announcement of its MICHELIN Stars at the MICHELIN Guide Ceremony on Monday 27th March, the MICHELIN Guide is pleased to present the 20 restaurants which have been newly awarded a Bib Gourmand in its 2023 selection.

Created in 1997, the Bib Gourmand award highlights restaurants within the MICHELIN Guide selection that stand out for their good quality, good value cooking. Bib Gourmand restaurants are much followed by those readers of the Guide who are seeking affordable meals out but don’t want to compromise on quality.

The 20 new awards are spread throughout Great Britain & Ireland, with the South West leading the way when it comes to the number of new awards. Several pubs and brasseries feature in the selection, and there’s great representation when it comes to Mediterranean, European and Asian cuisines. Small plates and the concept of shared dining is also a particularly common theme.

Gwendal Poullennec, International Director of the MICHELIN Guides commented: “With 20 new Bib Gourmand restaurants joining the 2023 edition of the MICHELIN Guide Great Britain & Ireland, our inspectors have spotlighted establishments that stand out for their fine and generous cooking across a diverse range of styles; places that really deserve to be known by gourmets looking for their good quality, good value cooking. As chefs in Great Britain & Ireland face rising day-to-day costs – from the raw ingredients they purchase to the energy they use to keep their kitchens and restaurants running – it is heartening to see many of them also finding inventive ways to create affordable menus and keep costs down for their guests, while still offering creative and exciting culinary experiences.”

In the South West, Bristol stands out for having three new Bib Gourmand awarded restaurants. Marmo is promoted to a Bib Gourmand, while the Blaise Inn and COR join the selection. Mediterranean vibes come courtesy of Marmo – an on-trend osteria-cum-wine-bar offering Italian dishes, accompanied by organic and biodynamic wines – and COR, which positions itself somewhere between a tapas bar and a buzzy restaurant. The Blaise Inn, meanwhile, is a traditional village pub, serving British classics with a modern twist.

Somerset sees three new awards, with all three restaurants featuring in the Guide for the first time: The Chequers in Bath, the Queen of Cups in Glastonbury and Root Wells in Wells. Set amid smart Georgian terraces, The Chequers offers a choice of traditional pub dishes or more elaborate plates with international flavours, while former pub the Queen of Cups now houses a deliciously different restaurant serving colourful Mediterranean and Middle Eastern small plates. Root Wells also offers small plates – but this time vegetarian-led – as well as lovely views over the Cathedral.

Still in the South West, this time in Devon, are two more new additions: Emilia in Ashburton and The Galley in Topsham. The name ‘Emilia’ refers to the Italian region of Emilia-Romagna, which provides the influences at this classic osteria set within a former bank. The Galley provides a similarly cheery, welcoming feel – and it's cosy, rustic interior and appealing menu are the perfect fit for this delightful town.

Further along the coast in the South East, Flint House in Brighton is promoted to become East Sussex’s newest Bib Gourmand restaurant. Appealing small plates with a European accent are served in a buzzy brasserie atmosphere, and the cocktail bar even comes with a terrace.

London sees one promotion – Hām – and three new additions: EvernightPlaza Khao Gaeng and The Pelican; all of which bring great diversity to the selection. Welcoming neighbourhood restaurant Hām serves assured yet unfussy Mediterranean dishes, as well as brunch until the early afternoon, while Evernight is a trendy take on an izakaya, where British produce is married with Japanese refinement. Plaza Khao Gaeng is set within the Arcade Food Hall and comes with a buzzy, vintage vibe; here the chef grows many of the Southeast Asian ingredients in a tropical greenhouse in Dorset, then turns them into punchy Southern Thai curries. The Pelican, meanwhile, keeps things more traditional: this big Victorian former boozer serves up satisfying pub food with a British heart.

Moving up to the East Midlands, two new Bib Gourmands have been awarded. The Six Bells in Witham on the Hill in Lincolnshire has been promoted, while Kushi-Ya in Nottingham, joins the selection. Continuing further up the country to the North West, The Spärrows in Manchester has also been added to the Guide. The Six Bells is a bright, characterful spot which offers sophisticated dishes on its main menu, along with freshly cooked rotisserie chicken and pizzas from the wood-burning oven. Moving further afield, Kushi-Ya specialises in Japanese kushiyaki skewers cooked over a charcoal grill, while Eastern Europe is the focus at The Spärrows, with Poland and Russia leading the way.

Wales’ new Bib Gourmand comes in the form of Yr Hen Printworks in Cardigan – another new addition to the Guide. A stone-built chapel and later, a printworks, it’s been lovingly restored and now houses this modern restaurant. Small plates are the order of the day and some of the meats come from their family farm; smoking and pickling are also a feature.

Ireland also sees three new awards. In Belfast, Northern Ireland, EDŌ has been promoted, while Waterman features for the first time. In the Republic of Ireland Saint Francis Provisions also joins the Guide. A modish bistro in the heart of the city, EDŌ comes with a faux-industrial look and an international sharing menu, with many dishes cooked over wood. A bistro vibe is also found at Waterman, where unfussy modern dishes feature European flavours and Italy takes the lead. At the opposite end of the scale, the diminutive Saint Francis Provisions seats just 13; this endearing restaurant serves punchy, daily changing Mediterranean small plates, accompanied by all-natural wines.

The list of new restaurants awarded a Bib Gourmand is available in the attached PDF and can also be found in the magazine section of the MICHELIN Guide website and mobile app. The full online listings for the 2023 Bib Gourmand awarded restaurants will be updated in the evening of 27th March, following the Great Britain & Ireland 2023 MICHELIN Guide Ceremony, when all of the new MICHELIN Stars, Green Stars and Special Awards will be announced.

 

Tuesday, March 21, 2023

To produce a pint that doesn’t cost the earth. The aim of the Tom Crean Brewery in Kenmare.

To produce a pint that doesn’t cost the earth. 

The aim of the Tom Crean Brewery in Kenmare.


Gold  and Bronze at Blas for Aileen and Bill (right); also in pic is Artie Clifford (Blas);
gold for 6 Magpies Stout, bronze for 
St. Brigid’s Lager


Tom Crean’s Brewery in Kenmare is well known for its direct family association with the legendary South Pole hero Tom Crean but is fast making a name for itself for the sustainability of its operation under owners and founders Bill Sheppard (current brewer) and Tom’s granddaughter Aileen Crean O’Brien.

Latest move in that direction is the acquisition of an electric quad bike instead of the diesel van. The quad will be used to deliver to businesses outside/around Kenmare. It is the most recent in a long line of sustainability friendly moves, going back to the start as Aileen explained:  We custom built the brewery with P.V. Solar Panels as we were anxious to include sustainability in our beer production from the outset. We worked with the Local Enterprise office with their origin green scheme and produced a video for them https://youtu.be/MzI6ZPFWs4U .”

 

The Crean family at the launch of the R.V. Tom Crean in Dingle last October.

“Later, we changed from bottles to cans as they are more environmentally friendly.   We learned how to convert the spent grain into silage and got a flock licence and had our own sheep in the front garden.  The grain contains twice the amount of protein as lamb nuts.  When the farmer (who sold them to us) saw them at the end of the season he was amazed at their condition and said they should be going to a show.”


“ We built a polytunnel in the back garden to house our biodigester.  This is run on the brewery, kitchen and animal waste.  Not only does it produce liquid natural fertiliser for the grass for the sheep and our polytunnel produce but it also gives us 2 hours free gas for cooking, daily.”

The original Bonane Babes arrive
in Kenmare in 2021



Aileen makes dog biscuits from the spent grain, “for our customers 4-legged friends that are always welcome in the brewery. We are currently working on two projects – wind power and gourmet mushrooms. Our aim is to produce a pint that doesn’t cost the earth”.


When did you start up?  

Aileen: We started contract brewing our Expedition Red Ale in 2015.  We then custom built and opened Tom Crean Brewery Kenmare in Nov. 2019. To date we have brewed 11 beers, the majority are session beers, we normally have 6 in stock.  They are all free from additives and chemicals and are vegan." 

Seasonal Beers? "We brewed 2 summer beers – Kerry Surf & Turf and the Corner Boys and 1 winter- Tom’s Winter Warmer and 1 special -an E.S.B. F28 Fire Quencher."

A selection of the beers!


The Beers:

Kerry Surf & Turf celebrates the Atlantic Ocean and the mountains.  We use turf and forage for seaweed in Kenmare bay.  

The Corner Boys is the only beer that has 5 ingredients i.e. watermelon – something for the Corner Boys to talk about i.e. watermelon in South Kerry.  It has a subtle aroma and flavour of watermelon.

Tom’s Winter Warmer- has hints of Christmas spice and is 5.5%

F28 Fire Quencher – was a special E.S.B., 5.5%, brewed by Bill and his ex-watch from Homerton fire station London.


6 Magpies Stout was awarded Gold in Blas na h-Eireann in 2022 & St. Brigid’s Lager awarded Bronze; Last Man Standing, a 1% ABV, was a finalist.  Unfortunately, Blas does not have a specific category for low alcohol beers."


Liam Griffin unveils a can of Tom Crean's
 Expedition Irish Red at the South Pole
The Expedition Irish Red ale was used by Aileen to commission the new marine science research vessel called R.V. Tom Crean, in Dingle in Oct. 2022.  A very proud moment for all the family. Here's a link to a short RTE video of the launch https://fb.watch/jnVSCKdr7Y/.



The Expedition Irish Red  also made it to the South Pole in January this year.  The owner of Addison Lee, Liam Griffin, whose father came from Glenbeigh, was reared with stories of Tom, and he completed the last degree to the South Pole in horrendous conditions and brought a couple of cans with him.  Tom Crean or Aileen may not have made it to the South Pole but, thanks to Liam, Tom’s beer has.


Indeed, Aileen and family members headed off in 2016 to South Georgia to see at first hand what Tom had experienced in his third trip to the region. They certainly experienced the real thing and Aileen ended up with a broken leg. More on that story in a previous post here .

Aileen and Bill taking a break!

Aileen explained about the Names of their beers-

Expedition Red – named after Tom Crean’s 3 Antarctic expeditions and the family 2016 centenary expedition to South Georgia.

St. Brigid’s Lager – she was a master brewer and as she was an abbess she could read and write and wrote her “wish was to create a lake of beer for the Almighty and all the heavenly hosts for all eternity”. 

6 Magpies Stout – we had to start building the brewery to avail of an Enterprise Irl. Grant – none of the lending institutions would grant us a mortgage.  One day, after completion, Bill spotted 6 Magpies in the garden and considered it a good omen – the bank called us the next day and offered us a percentage of our loan.

Druid’s Smoke Wheat Beer- celebrates our local pre-historic heritage. 

Killowen Kolsch Style Lager – As the brewery is built on Killowen Rd. is a Kolsch style lager like based on the original beers brewed in Cologne.


The brewery itself is named, of course, in honour of Tom Crean (left) the famous Irish Antarctic Explorer, Aileen’s grandfather.  She said: “It seemed appropriate to name the brewery as Tom opened a pub in his home village Annascaul when he retired from the navy and I’m sure he’d be proud to see his granddaughter open a brewery in his honour and have a selection of beers named after him.”


The core beers at Tom Crean are St. Brigid’s Lager, Expedition Irish Red Ale, Scurvy Dog IPA, 6 Magpies Stout, Killowen Kolsch Style Lager & Last Man Standing 1%. They are always keen on developing new beers “but at the moment managing what we have keeps us busy”. And she confirmed that they “brew beers that we like to drink ourselves and hope that people like them as much as us”.

Look up! It's Tom Crean.


They sell mainly kegs in pubs, restaurants and hotels.  "We have taps in the two Five Star hotels in Kenmare.   The Park has 2 taps (of their 3) and 1 in the Sheen Falls and cans in the Stables Brasserie.  As we’re a very small family business, we distribute only in Kerry at the moment and Craft Beers Delivered in Dublin. We produce 440ml cans.  We sell our beers at the brewery, off-licences, Supervalu’s, local Whyte’s Centra & Spar and restaurants.”


What’s your typical day like? No shortage of variety?

If it’s a double brew day it’s a straight 12 hours. The other days vary from feeding & checking the animals and the polytunnel, keg cleaning, vessel cleaning, distribution, sales, accounts, brewery tours, chatting and selling pints, off sales and merchandise in the brewery Tap Room.

Way down south - the family expedition 2016



“How is your beer/brewery connected to the local area?” 

Aileen moved to Kenmare in the early ‘80’s and bought the restaurant and accommodation in 1992 with her late husband.  She ran it for 30 years until last year.  The brewery is built at the rear of the restaurant.  

“We are delighted to brew a beer that local businesses are proud to sell in their premises. (See link here to FB Park Hotel). We use local turf and forage for seaweed in Kenmare Bay for our Kerry Surf & Turf. Three of our beers refer to the local area in their names.” 


Both Bill and Aileen are well grounded here now and it looks as if the Tom Crean Brewery is here in Kenmare to stay. 


Aileen at work

Website:  https://www.tomcreanbrewerykenmare.ie/

Facebook: https://www.facebook.com/tomcreankenmare 

Instagram: https://www.instagram.com/tomcreanbrewery/ 


The brewery is easily found, in the town itself (just a few yards from the Lansdowne Hotel), at Killowen Road, Kenmare, Co. Kerry,  Ireland V93 Y6KX



Links to my previous posts on Irish breweries

Mescan Westport

 

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