Blarney Castle Gardens
Pics taken 23.04.2024
Bluebells |
Against the light |
Primula Buttercup Yellow( ?) |
Wild garlic and bluebells. |
Restaurant Reviews. Food. Markets. Wine. Beer. Cider. Whiskey. Gin. Producers. . Always on the look-out for tasty food and drink from quality producers! Buy local, fresh and fair. The more we pull together, the further we will go. Contact: cork.billy@gmail.com Follow on Twitter: @corkbilly Facebook: Billy Lyons
Beer of the Week
Whitefield Bock 7.0% ABV, 500ml bottle Bradleys
Another top beer from Templemore. One that those Bavarian monk brewers would appreciate.
Whitefield's traditional strong lager has a clear copper colour with a persistent and soft off-white silky head. There’s toasty malt in the aromatics and more on the rich, deep, and complex palate. There’s an old legend that Bavarian monks subsisted on bock during long spells of fasting and indeed you feel that some sweet malty sustenance is being delivered with every sip. Maybe that's where the saying "there's eating and drinking in it" came from😉.
The sweet, toasty, nutty aroma and flavour is an excellent addition to a hearty meal of veal, pork, or beef or a nice companion to an earthy cheese course.
Very Highly Recommended. Not altogether a surprise as Whitefield is consistently coming up with the goods, particularly when it comes to ales and lagers and bock is a form of lager.
The brewery kit in Templemore was made to make wheat beer. Brewer Cuilan expands: “So it comes as no surprise that our best sellers in both draught and bottle are Weiss beers. This makes it tricky to brew drier hoppy beers, so we focus on the malty styles of beer with plenty of sweetness.” And their Bock is a fine example, one that those Bavarian monks would recognise and appreciate.
Traditionally Bock is a sweet, relatively strong (6.3–7.6% by volume), a lightly hopped lager that should be clear, with colour ranging from light copper to brown, and a bountiful, persistent off-white head. That’s a summation from Wikipedia. Doppelbock is the bigger and stronger brother of Bock and others in the family include Maibock, Eisenbock, and Weizenbock.
Killeen House Hotel & Rozzers
A Memorable Killarney Escape
View from the car park |
Step into a world of warm Irish hospitality and exquisite French cuisine at Killeen House Hotel. Under the new ownership of Patrick Eviston, a seasoned Killarney hotelier, a new dynamic manager in Darren Looney, and with the culinary talents of Chef Cyrille Durand at the helm in the kitchen, Killeen House and its crown jewel, Rozzers Restaurant, are poised for an exciting future.
Location, Location, Location:
From Nightclub to Green Oasis.
Sustainable Feast at Killarney's Urban Farm
"Imagine feasting on fresh vegetables, herbs, and edible flowers grown in a former nightclub! This isn't a scene from a dream, but a reality at the Killarney Urban Farm, a pioneering initiative by the O'Donoghue Ring Group.”
Farm cocktail |
Bug off! In the nicest possible way.
The farm's leafy utopia wasn't without its initial challenges. Uninvited guests with wings (of the insect variety!) discovered this green haven and started making themselves at home. But the O'Donoghue Ring Group didn't resort to spray. Instead, they outsmarted the insects with a strategic planting of their favourite treats just outside the doors – a genius 'green' solution!”
Taste of the Week
Have You Tried Ryes and Shine's Nuns Farts?
Don't let the name fool you! Angela at Ryes and Shine is serving up heavenly little treats at the Coal Quay Market and St. Luke's. These wickedly delicious morsels, also known as Nuns Puffs (the more diplomatic term!), are the perfect accompaniment to your morning or afternoon coffee.
Made with free-range egg whites, sugar, hazelnuts, organic dark chocolate, and a touch of vanilla and sea salt (both organic), these delights will surely put a smile on your face. Get to the Coal Quay (Saturdays) or St Lukes (Wednesdays) and grab a bag (or two!).
* Nuns Farts are a sweet pastry originally from France, where they are also known as pets de nonne.
Pictured at the awards are (l to r) Jenny de Saulles (Fáilte Ireland), Jerry O'Sullivan and Judy Howard (both Market Lane) |
Cork’s Market Lane Group of Restaurants has taken two of the top gongs at The Fáilte Ireland Employer Excellence Awards 2024.
The group’s Elbow Lane Smokehouse & Brewery took the overall Award for Best Employer Food & Drink, and Goldie restaurant took the award for Best Employer Ireland’s Ancient East. They were the only restaurants to win in any of the 14 categories announced on the night, and the only business to win two Awards.
NEW FOOD TRUCK OFFERS LUNCHTIME
ALTERNATIVE AT CORK INTERNATIONAL HOTEL
Pierce Lowney, Director of Food & Beverage, Trigon Hotels; Alex Petit, Group Executive Chef, Trigon Hotels; Eoghan Murphy, General Manager, Cork International Hotel. Pic: Brian Lougheed |
The Cork International Hotel, which is located in the Airport Business Park, has launched a new food truck which will be operated by the hotel’s team of chefs.
“The New Yorker On The Go” will cater for the large number of businesses in the surrounding area. Customers will be able to avail of a selection of sweet treats and sandwiches using locally sourced ingredients.
Laurent Miquel Côte 238 Pech Gentille Albarino Aude (IGP) 2022, 12.5% ABV
€15.00 Dunnes Stores
You can drink this French Albarino "with anything that lives in the sea"
This bright Albarino comes in a lovely light gold robe. The nose is pleasantly perfumed with fresh citrus. And that zestiness (along with peach) is also a feature on the palate where it is light and elegant with a cloak of bracing freshness.
Our Pech Gentille is a crisp, light and refreshing one produced from the Albarino grape. It may not be from the traditional areas of Spain’s Rias Baixas and Portugal (where it is known as Alvarinho) but is one to note. Highly Recommended. Be sure and keep an eye out for special offers in Dunnes; I got this for €12.80 during their French Wine Sale.Looking out from a Roman hill-top fort, Oppidum d'Enserune,
located near Béziers in the Languedoc, not too far from
Cessenon-sur-Orb where Laurent Miquel operates from.
The producers suggest trying it with Oysters Kilpatrick or any way you like the crustaceans! “You can drink it with anything that lives in the sea. By the sea, preferably.” Excellent also as an aperitif.
The wine’s name 238 refers to the coordinates of the vineyard plot that the fruit comes from. “All these plots all have their own little secret. A section that gets the right amount of sun and soaks up the right amount of natural water. These areas tend to grow the vines that grow the grapes that lead to wines really worth talking about.” The Pech Gentille is harvested at night, with clarification done at low temperature before ageing.
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Check my growing list of top wines for 2024
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Beer of the Week
Enhanced by longer ageing.
Mescan Westport Saison, 5.8% ABV, 330ml bottle No 21 Coburg Street
The colour of this Mescan is mid-gold, slightly hazy with a soft white head that sinks slowly. Aromas include clove and citrus notes. It is dry and light on the palate, effervescent and refreshing, full of concentrated flavour. It is refreshing, and also very well balanced, with the New World hops matched by the earthy spicy yeast flavours, and you don't really notice the highish alcohol. But do sip rather than gulp!
Not just an excellent saison but also another superb beer from Westport's Mescan and Very Highly Recommended. It is the kind of beer that, once it hits the palate, makes you take notice. You may also want to note that it has an ABV of 5.8%.
There is something different, something more wide-ranging about this Mescan saison. Flavours are more concentrated, longer lasting, and the experience more satisfactory. More than likely it comes from longer ageing (a brewery policy).
On my 2023 visit to the rural brewery in Mayo, brewer and co-founder Cillian Ó'Móráin explained that Mescan beers take a minimum of 4 months with the heavier ones getting 6-8 months. In contrast, your normal craft beer takes just a few weeks from start to shop (can vary from brewer to brewer). While the extra time makes the Mescan more expensive, Cillian reckons it is crucial for the quality of the beer. And it is indeed a premium product, illustrated well by this superb saison.
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CORK INTERNATIONAL HOTEL TEAMS UP WITH
LOCAL ATTRACTIONS TO ENHANCE FAMILY STAYS
Edel Kavanagh, Deputy General Manager and Michael Murphy, Trainee Manager relaunch the popular Family Concierge Service at the Cork International Hotel. Pic: Brian Lougheed |
The Cork International Hotel is boosting its family experiences with links to local attractions including Fota Wildlife Park and Leahy’s Open Farm. The hotel, which is located close to Cork Airport, has also relaunched the popular Family Concierge Service to ensure families get the most out of their stay.
The Family Concierge Team
Taste of the Week.
Carraig Beag cheese from Carrigaline
Mild and Silky from the O'Farrell family in Carrigaline.
Classy Cuisine in Cork’s Comfortable Cornstore
Delightful dinner and superb service in Cornmarket Street.
It wasn’t the best of evenings weather-wise but that was all forgotten for an hour or two on a midweek visit to The Cornstore, one of the most comfortable dining venues in the city. And it wasn’t just the fixtures and fittings because the cooking and the service were also superb.
The menu is extensive and
EAST CORK WELCOMES BEALTAINE WITH MAY SUNDAY FESTIVAL 2024
Celtic goddess Noelle Ní Riagáin in the woods. |
Seed & Plant Swap included in a unique weekend in the woods celebrating
creativity, nature and fun for all ages
To mark the arrival of Bealtaine, the first days of summer as celebrated by our Celtic ancestors, the village of Killeagh in East Cork is hosting a very special May Sunday Festival this year.
Running from 3rd to 6th of May, the May Sunday Festival comprises a unique schedule of creative and fun events, workshops and activities for all ages, inspired by our Celtic roots. Embracing nature, creativity and local history, free and subsidised events include Dawn Chorus Walks in the Woods, Here comes the Sun! Morning Yoga, Cré Clay workshops, Dogsercise adventure trails for dogs, Imagination Station, children’s art workshops, wreathmaking, music and dancing, photo exhibits and lots more fun for all the family!
Domaine Bassac is a family estate of several generations standing
Vermentino is generally associated with the Mediterranean, grown mostly in Italy (all over the country but most notably in Sardinia, check out Atzei, and Tuscany) and France (in Provence and the Languedoc-Roussillon) along with some excellent examples from Corsica where Le Bois Du Cerf is well worth looking out for.
Our wine here, part of which has been barrel fermented, comes from the Côtes de Thongue in Languedoc-Roussillon. 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.
Occhipinti SP68 Bianco Terre Siciliane (IGT) 2022 11.0% ABV
RRP €29.95. Stockists: 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau
“A truly remarkable glass of white”
The colour is a deeper shade of gold than you might expect. This organic wine has spent 155 days maceration on the skins. The aromas are also quite complex, white flowers, moderate tropical fruit (think lychee, mango) and a mild spice.
Strongly aromatic, yet this blend of two little-known Sicilian varieties, 60% Zibibbo (a regional name for Muscat of Alexandria) and Albanella, is surprisingly light on its feet as it dances across the palate, unveiling layer after layer of flavour as you sip, and meditate, to a very satisfactory finish indeed.
It is packed with vivacious character, a drink to remember. As Le Caveau say: “A truly remarkable glass of white”. Full of juice, joy and vitality, this stellar wine is one to savour. Very Highly Recommended.
Arianna Occhipinti, the winemaker, learned the ropes as a 16-year-old from her uncle Giusto Occhipinti who is well-known for his use of Spanish amphorae at COS, a winery he founded in the area with two friends in 1980.
Arianna has been learning well before and since launching her own winery in 2006. She has a big interest in reviving forgotten Sicilian grapes and is indeed credited by the recently published VINO with bringing Frappato back to life “almost single-handedly” and has become a “rock star in the world of natural wine.”
All the vineyards are worked using biodynamic principals and the work in the cellar is measured…not pushing the wine in any way…letting it find its own space…..natural yeasts, no temperature control, no fining or filtration and minimal SO2 at bottling.
The SP68 is the name of the main road that passes near to Arianna’s home town of Vittoria….it lies in the far south of Sicily just to the west of Ragusa. She also produces a red SP68 and you may read a recent review of it here.
Her vines are grown organically, under the clear Iblean sky, with no chemical intervention. The farming system is Guyot and spurred cordon and the average age of the plants is 15 years. Harvest time is late September into early October.
Vines (via Occhipinti) |
In the winery, fermentation is with indigenous yeast and it spends 155 days of maceration on the skins, then 6 months in concrete tanks, plus 1 month in bottle, and there is no filtration.
#organicitaly