KOTO is marching on in the Carey's Lane building that has long been in the family

KOTO goes marching on in the Carey's Lane building that has long been in the family

Hake Sambal

KOTO, a very good Asian restaurant, has clocked up over six years in Carey's Lane in the centre of Cork City. We confirmed its well-being last Friday over an excellent lunch in a building where the Hamidi family has a long tradition and is now led by Jeff, son of the owner of Gambieni's, the name when we visited many years ago before this area of narrow streets was collectively named the Huguenot Quarter. 

While sitting there last Friday, we remembered those occasions in the building,. We were regulars here for their Italian cuisine, counting Pollo ala Piccata (light tangy lemon sauce) and Pollo alla Romano (a tomato-based sauce) among our favourites.

Plenty of chicken here now also but under a different cuisine. Jeff opened Koto as an Asian restaurant in 2017 and now has a solid 6 years behind him.  Gambieni’s itself had been temporarily replaced by the popular Aroi, also Asian cuisine, but an unfortunate fire was one factor in halting Aroi’s Cork stay. Up to eight diners and 10 staff had to be evacuated from the building on a dramatic day in September 2015.

A huge range of choices here nowadays, also so much variety, and that includes catering for mainstream diners, vegetarians, vegans, allergen and gluten-free (just ask). 

You are probably familiar with the hot pepper rating that KOTO and others use as an indicator of heat in the dish, going up to as far as three. In fairness, if you order something really spicy, the staff here will advise you (just in case you haven't spotted the multiple peppers) and can have your dish adjusted to your preference.

They have curries, stir-fries, noodle dishes and more, all with choices of different meats or none and there is also a very attractive lunch deal.

Curries are popular here (KOTO pic).

Cocktails galore
KOTO pic

Last Friday looked like a very busy day for restaurants and cafes in the city centre and there were quite a few queues and Quinlan's Fish even had an early waiting list.

I had a call to make in Waterstones and so KOTO, just a few steps away, came to mind and we were glad to get a table here, just had to wait a minute for it to be set.

Brisket

   I was, at that point, looking for something big rather than small and so I picked the Eight Hour Brisket (21.40), a superb dish of 

Slow-cooked beef brisket, spicy chilli jam (this toned down on request) and oyster sauce, mixed veg, plus Jasmine Rice.  Other rice options include Healthy Brown or Egg Fried. An amazingly satisfactory dish, full of aromas, flavours and textures, moist and delicious, with the last bite as good as the first.

And there was no shortage of oohs and aahs from the other side of the table where CL was over the moon as she tucked into Sambal Hake (22.50). This beauty consisted of Roast wild hake marinated in chilli jam and turmeric, baby potatoes, vegetables, coriander, and lime. She may well order the same the next time we call and you can take it there will be a next time.

Very Highly Recommended.

Taste of the Week Glenilen Mango and Passionfruit Cheesecake

Taste of the Week

Glenilen Mango and Passionfruit Cheesecake

I've been enjoying the delicious products from Glenilen Farm in West Cork for quite a while now. Indeed, I had this cheesecake as Taste of the Week back in 2016 (though the Kingstons, Alan and Valerie, have been producing since long before that!).

Time to give it another airing as Taste of the Week. They add mango fruit and passion fruit pulp and its seeds for the ultimate tropical flavour! It is made on their farm in Drimoleague using fresh cream, Glenilen Farm's cream cheese and yoghurt. Not only is it delicious, it is also convenient! Forgot to get something for dessert? Well, this is your gorgeous creamy solution, well-priced too by the way and widely available.

 

The subtle flavour of the mango and the more intense passionfruit work so well together in the creamy topping. They had been using the fruits in their popular yogurts and just thought it would be a great idea to combine them in a cheesecake. They were spot on and “it's proved very popular”.

Using a few simple ingredients to bring simple, everyday goodness to those who value good food, thoughtfully prepared, has been their motto and mentality since the start and it has served them well.

Simple and good no doubt but also very convenient for the consumer. Take that pack for instance. It has a brilliant (simple) Push-up base for a clean first slice. No messing with the Kingstons. With it, you won't waste a crump of the 600 grammes. By the way, you are expected to share! Enjoy.

Beer of the Week. Western Herd Forge IPA

Beer of the Week 

Western Herd Forge IPA, 6.5%, ABV, 440 ml can

Check our updated Beer of the Week Index here

Inspired by five generations of storytelling blacksmiths from Kilkee and using some of the heavy-hitting hops that were then coming from the USA, Clare’s Western Herd Brewery came up with this cracking IPA.

With their own know-how, the skill of brewer Bridger Kelleher and the little-known hops (Kohatu, Rakau, Olicano and Harlequin), and in the quiet of the Covid lockdown they produced a beer with unique aromas and flavour palate. The current quartet of hops though are much better known.

 The beer itself pours a hazy orange colour. The combination of hops creates an appealing aroma of apricot, pineapple and lime zest, along with a creep of dankness. The fruit, especially the tropical pineapple, plus resinous notes, carries through to the flavour culminating in a satisfactory finish to this full-bodied beer.

Generally, the New England style is a hazy fruit bomb and totally different from the West Coast which is more bitter. Here in the Forge, the fruity profile of the hops is emphasised as opposed to the more bitter flavours of the West Coast varieties.

The danger, of course, is that you can get too much fruit and the palate can end up soaked in sweetness. But here the balance is pretty much perfect.

The forge was quite a social spot in the Irish countryside when I was growing up in the 50s and early 60s. I spent many a happy hour hanging around McNamara's in Caherlag, both outside and inside. One of my memories is not so happy though. In the dark interior, they had a black-rimmed photograph of the Manchester United team decimated by the 1960 Munich disaster.

Geek Bits

Style
NE IPA

Appearance
Pale Orange and hazy

Aroma
Passionfruit, Lime Zest, Apricot

Flavour
Passionfruit with an earth-y spicy backbone.

Hops
Columbus, El Dorado, Idaho and Mosaic

Malts
Pale, Malted Oats, Flaked Oats, White Wheat, CaraPils

Yeast

Kviek

Midleton food and drink up and running. New Gastro Pub and Coffee Outlet; Sage reopen café

Midleton food and drink up and running. 

New Gastro Pub and Coffee Outlet. 

Menus and Times from Sage as they reopen café on Feb 21st

The new Church Lane gastropub

 I visited Midleton Farmers Market for the first time in a long while last Saturday. Our star purchase was the delicious Rosewater Marshmallows pack at the Ballymaloe Cookery Stall. Then I took a stroll around the town. Quite a lot going on there, virtually every kind of service you'd need on Main Street alone.

Some market purchases: Ballymaloe Cookery School Marshmallow,
Brown soda by Arbutus and Balsamic from the Olive Stall.

Lots of competition on the food front, for instance, the Pantry is back to back with Monty's and more or less next door to the excellent Ferrit & Lee. What looks like a proper coffee place, Caife Mo Chara, has just opened in Market Green. The amount of cafes in the town is amazing. You certainly won't be short of a cuppa or a sandwich or more substantial sustenance here as there are food outlets everywhere you turn.

Montys and Pantry side by side

The new Church Lane, a gastropub, is in an impressive building and will certainly provide more competition. Head Chef is James Cullinane who started in Ballymaloe, worked with Richard Corrigan in London and then at The Cliff House before becoming Head Chef at Longueville House and Castlemartyr Resort. Brothers Barry and Colin Hennessy have opened this venture, they are local with quite a lot of experience.

Sage reopen cafe!

You may or may not have heard that Sage has decided to reopen their cafe. It will be offering a Brunch and Light lunch menu 5 days per week Wednesday to Sunday from 8am. Kevin Aherne: "We had planned to open towards the end of last year but that plan was literally washed away. The Cafe will be opening as of next week on February 21st! With the Cafe opening we have reshaped our hours. The Restaurant & Cafe will both operate 5 days".

The menus & new opening hours are below for you to have a look at.

Hours

A CHANCE TO PUT YOUR COUNTY’S FOOD HEROES ON THE MAP: THE GOOD FOOD IRELAND® AWARDS 2024

press release 

A CHANCE TO PUT YOUR COUNTY’S FOOD HEROES ON THE MAP:

THE GOOD FOOD IRELAND® AWARDS 2024

 Ivan Kiersey, Freezin’ Friesian, Heather Humphreys TD, Minister for Rural and Community Development & Social Protection, Margaret Jeffares, CEO, Good Food Ireland® & Paul Heery, General Manager, The K Club.jpg

It’s time for the nation’s lesser-known, independent food businesses to get the recognition they deserve with a brand new opportunity from the Good Food Ireland® Awards 2024.

For the first time in the 18 year history of the awards, the Food Lovers Choice Award nominations will be open to any food business across the Republic and Northern Ireland (including those outside of Good Food Ireland). Local suppliers, manufacturers shops, food trucks, distilleries, pubs, restaurants and hotels are all eligible for the prestigious recognition from the highly-regarded cross-sector awards, all they need is nominations!

Margaret Jeffares, Founder and Managing Director of Good Food Ireland® says: “We’re very excited to open up this year’s Food Lovers Choice Award to all of our nation’s beloved local businesses, celebrating the people who genuinely capture the essence of Ireland's food and drink, setting it in a cultural context to inspire travellers, international consumers and locals to seek out real, authentic Irish food and drink experiences.

“Good Food Ireland® is a unique all-island destination brand, showcasing premium culinary and agri-food offerings for almost 20 years, creating competitive advantage and attracting visitors seeking authentic, Irish food and drink experiences. We’re on the ground, we work alongside Ireland’s agri-food and tourism industry across the four corners of our island. We hear first-hand what is needed from these proud farmers, fishermen, food and drink producers and tourism hospitality providers. We use this knowledge to foster a sense of community, encouraging collaboration and knowledge-sharing and promoting innovation. By highlighting these premium cross-sector experiences, the Good Food Ireland® Awards help contribute to economic diversification, increased tourism revenue, preservation of our agricultural and culinary heritage and improved sustainability and quality of life in rural communities.”.

The Good Food Ireland® Awards 2024 were officially launched by Heather Humphreys, T.D. Minister for Rural and Community Development and will take place on Monday, November 11th at The K Club, Co Kildare.

Minister Heather Humphreys T.D. says: “As Minister for Rural and Community Development, I am delighted to have been in a position to invest in a number of rural and regeneration projects that will do so much in terms of supporting Ireland’s food industry."

“Through the Rural Regeneration and Development Fund, we are transforming an old historic site in Athy, County Kildare, into a State-of-the-Art food, drink and innovation hub. Similarly in County Roscommon, we have invested hugely in the Castlerea Food Hub to enable it to become a major driver of food innovation, enterprise and job creation in the region. And just last week saw the official opening of the first centre of excellence for the Irish food industry in the country in Athenry, County Galway. These are just some of the projects that my Department is supporting through investment under our ambitious five year rural development strategy, ‘Our Rural Future’.” 

Minister Humphreys went on to send her best wishes to the participants and adjudicators involved in the Good Food Ireland® Awards 2024.

She added: “I’m delighted to support The Good Food Ireland® Awards 2024 – a wonderful initiative that will showcase all that is good about Ireland’s food industry. Irish food producers are world leaders in their field and do us all proud on the global stage.

“I have no doubt that the adjudicators face an extremely difficult task as they choose the respective winners in each award category. I wish all the participants and organisers the very best of luck and I have no doubt these awards will be a huge success.”

Sound advice from Ballymaloe House
The Culinary Haven Of The Year Award in 2023.

Nominations for the Food Lovers Choice Awards are now open when it will be up to the general public to shout about their most beloved local food heroes. Businesses can also enter the awards directly if they believe they share the Good Food Ireland® philosophy; a commitment to prioritising Irish ingredients, sustainably supporting Ireland's farmers, food producers and fishermen. A shortlist will be agreed by the Awards’ judging panel, and an overall winner crowned from each corner of the nation: Wild Atlantic Way, Ireland’s Ancient East, Ireland’s Hidden Heartlands, Dublin, and Northern Ireland.

Paul Heery, General Manager of The K Club and host of the upcoming awards adds: “We loved hosting last year’s return of the Good Food Ireland® Awards. It was an incredibly inspiring and uplifting day for all the team. Good Food Ireland’s emphasis on local sourcing and sustainability practices, aligns perfectly with ours and the growing demand for authentic Irish food and drink amongst discerning travellers. The Awards showcase The K Club’s commitment to these values by creating a unique dining experience that reflects the rich culinary heritage of Ireland”.

 “Celebrating with some of the bastions of our country’s burgeoning food scene also helps us to expand our reach within the local culinary community and associate The K Club with this reputation for quality and authenticity to attract discerning food lovers. We cannot wait for another crack of the whip this year, elevating last year’s business lunch to a glamourous evening event that’s going to feel like one big party including a delicious dinner fuelled by the very local producers we’ve gathered to celebrate”.

For Online Entry as well as updates regarding the individual awards, tickets to the event, and general information about Good Food Ireland® visit goodfoodireland.ie.

 

 

About Good Food Ireland®:

Since its establishment in 2006, Good Food Ireland® has played a multi-faceted role in promoting sustainable rural development by supporting local producers, encouraging sustainable practices, enhancing tourism, preserving culinary heritage, and building community engagement. These efforts have helped to contribute to the economic vitality, environmental sustainability, and cultural richness of rural Ireland. The Good Food Ireland® core emphasis of using local, fresh, seasonal Irish ingredients, encourages tourism-hospitality and retail businesses to prioritise local produce and visitors as well as ourselves here at home to seek it out. Hence supporting Irish farmers, food producers and fishermen and sustainably strengthening local economies and communities. Through its promotion of local producers, Good Food Ireland® also helps maintain traditional agricultural practices, preserving the heritage and biodiversity of Irish farming.

 

About the Awards:

All businesses approved by Good Food Ireland®, subject to meeting strict criteria through onsite inspection, are eligible for the awards. An independent panel of industry experts will create a shortlist of finalists in each of the award categories. Following further onsite mystery inspection and assessment the winners will be selected. The public will also have an opportunity to vote online from a shortlist of finalists, for their favourite foodie business, be it a restaurant, pub or café, a hotel or country house, a local food shop or a favourite food or drink producer, in each of the tourism regions across the country and Northern Ireland.

 

Full list of award categories:

Hotel Of The Year

Culinary Haven Of The Year

Restaurant Of The Year

Café Of The Year

Pub Of The Year

Shop Of The Year

Food Truck Of The Year

Sustainability Award

Producer Of The Year Awards

• Meat Producer Of The Year
• Fruit And Veg Producer Of The Year
• Dairy Producer Of The Year
• Fish & Seafood Producer Of The Year
• Drinks Producer Of The Year
• Sweet & Savoury Producer Of The Year
• Overall Producer Of The Year

Food Lovers Choice Award

• Wild Atlantic Way
• Dublin 

• Ireland’s Ancient East
• Ireland’s Hidden Heartlands
• Northern Ireland, Embrace The Giant Spirit

Excellence In Food Tourism Award

Outstanding Contribution To Food Production

Outstanding Contribution To Irish Food And Drink Internationally

Recognition Of Good Food Ireland® International Ambassadors

Supreme Award Of The Year

DRINK OF THE WEEK Cider Mill Ciderkin Harvest Session. "amongst the finest drinks produced in Ireland"

DRINK OF THE WEEK

"...ciders of exceptional quality and character.”

Cider Mill Ciderkin Harvest Session, 4% ABV, 500 ml bottle, Dunnes

“Mr Jenkinson’s Revival Series are amongst the finest drinks produced in Ireland.”

It may be best as a summer or harvest-time drink but we enjoyed this Ciderkin on a dull mid-winter evening. The aromas are not as delicate as some reviewers write; they are expressive, undoubtedly so, and hint strongly enough too of the orchard (more or less what you'd expect).

The liquid itself is clear and is well populated with microbubbles rising to the top. On the palate, it’s light, crisp, and refreshing.  Full of tangy apple and tropical fruit flavours, with a slight sweetness though the balance is spot-on. And, at 4% ABV, it is ideal for a pleasant session.

Mark Jenkinson is by now well known for using time-honoured methods (if you haven’t already done so, you must try his “keeving” bottles). Ciderkin Harvest Session is an age-old style made from the second pressing of bittersweet and sharp Irish apples. 

These Ciderkins were used for centuries as part-payment for farm labourers' wages.  This practice was outlawed in 1887 but persisted for many years afterwards.

Check our Beer of the Week Index

for 2024 here

The Cider Mill says the series is a celebration of Irish Cider Heritage …. “We are dedicated to reviving Ireland’s lost cider-making traditions.. creating ciders of exceptional quality and character.”

Brief reviews on a few of his ciders:

His Cockagee Irish Keeved Cider here 

Check out his Cockagee Perry here 

His Windvane cider here 

Jenkinson’s Cider Mill describes cider as “A refreshing alcoholic beverage made from 100 % apple juice, fermented and made in the same way as wine and often called apple wine in other countries. An excellent alternative to wine as a food accompaniment that deserves more exploration…”

* “Mr Jenkinson’s Revival Series – Ciderkin; Windvane and Lamhog – are amongst the finest drinks produced in Ireland.” - McKenna’s Guides 2017.

Velo is the first coffee roastery in Ireland to obtain the prestigious B Corp status

Velo is the first coffee roastery in Ireland to obtain the prestigious B Corp status

Velo Coffee Roasters' General Manager Suzanne Casey with Marketing Coordinator Madyson Savner Picture: Clare Keogh

 

Cork-based Velo Coffee Roasters is the first coffee roastery in Ireland to obtain the prestigious B Corp Certification, marking a significant milestone in the company's commitment to social and environmental responsibility.

B Corp status is bestowed upon businesses dedicated to upholding the highest standards of positive impact on society and the environment. It evaluates a company's holistic social and environmental impact across five key areas: governance, workers, community, environment, and customers. Just over 30 businesses headquartered in Ireland hold this certification.

 

Suzanne Casey, General Manager of Velo Coffee Roasters said: “We are thrilled to achieve this gold standard of sustainability, and to be the first coffee roastery in Ireland to have done so. Our decision to pursue B-Corp certification stemmed from our genuine commitment to transparency — we want to adhere to comparable standards that will drive tangible change. The process involved a comprehensive evaluation of every part of our operations — from packaging choices to policies to sustainability targets. While the accreditation system was rigorous, it compelled us to be even better and optimise our operations for the betterment of the planet, which ultimately will foster trust among suppliers and customers alike.”

 

As part of its social and environmental responsibility, Velo, which is stocked in Dunnes Stores, Tesco, and premium SuperValu stores along with Aldi stores nationwide and in the UK, sources speciality coffee beans in collaboration with their partner Covoya. This ensures full traceability to the farm and fosters sustainable partnerships with farmers. The company, which employs 15, has just announced it’s on track to invest over €7,000 this year into local community projects where it works, with a total of almost €20,000 invested in the past five years.

The company’s efforts include impactful initiatives such as supporting agricultural and social projects at origin, such as the Finca las Mercedes farm in El Salvador. By paying a premium on their coffee beans, Velo allows for funds to be directed back into the communities to support specific projects — including a new access bridge for a local school to shorten commutes and organising STEM education initiatives.

 

Two local employees sorting coffee cherries in the Finca las Mercedes farm in El Salvador. Velo Coffee have worked with this producer from the outset, and are now working together on a project in the local school in San Salvador.

Already recognised as an Origin Green Gold company, the B Corp certification is the next progression in Velo’s journey toward social and environmental responsibility. With a commitment to continuous improvement and transparent reporting, Velo has also led the industry in sustainable packaging commitments, introducing completely recyclable packaging to their retail coffee in 2021.

 

Suzanne added: “At Velo, our primary objective is to make a meaningful impact on communities. From our team members and loyal customers to our inspiring suppliers and local communities, we view Velo as a cohesive community. Coffee has the power to bring people together, and we aim to leverage that power through responsible sourcing and production.”