La Croix Gratiot - ‘the pinnacle of Picpoul de Pinet’

 La Croix Gratiot Picpoul de Pinet 2022

RRP €20.95 Jus de Vine Red Nose Wine Terroirs The 1601 Wineonline

‘the pinnacle of Picpoul de Pinet’

This Picpoul (12.5% ABV) is a vibrant yellow in colour,  limpid, and inviting in the glass. The nose features fresh aromas of citrus fruit such as lime and grapefruit. The palate is full but extremely well-balanced, with fresh limey acidity and a mouthwatering, crisp and persistent finish. Very Highly Recommended

Pure and unoaked, it is perfect for oysters and, as they say, “but not just oysters”. Try it with all seafood and shellfish, cod fritters, and fish casseroles. Serve chilled at 10-12°C. The wine was aged in stainless steel, on its fine lees for a brief period “to add texture to the palate”.  Sustainability is at the core of what Domaine La Croix Gratiot do, and in recent years, they made the transition to biodynamic farming and gained organic certification from the 2021 vintage.

The Picpoul grape is grown, more or less exclusively, to the north of the Thau basin, around the town of Pinet. The Thau Lagoon is a true inland sea, separated from the Mediterranean by a narrow strip of sand. As a natural environment, it is unique in Europe. Shellfish farms cover more than 1,300 ha of the Thau and the demand for these oysters and the wine is high in the locality. In France, you are often told to match the local wine with the local food, and that long-standing advice is absolutely true in this area.

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Picpoul de Pinet is a white wine produced from the Picpoul grape, which hails from the Languedoc region in the south of France. The specific area renowned for producing Picpoul de Pinet lies around the town of Pinet, near the Mediterranean coast, in the Aude department. This region enjoys a warm climate and proximity to the sea, which enhances the wine's crisp, refreshing character with vibrant acidity. It's often appreciated for its citrus and floral notes, making it a popular choice for seafood pairings.

Fota Wildlife Park. Strolling around on a sunny April Wednesday morning.

Fota Wildlife Park. Strolling on a sunny Wednesday morning.

(Pics taken: 10.04.2025)

Open wide!

Hay. Rhino

Mrs Lion

Above, young Lemurs play in the nursery, while below(x2), mothers look after the babies
 in the maternity "ward"

Twins!!

Didn't expect that! The much smaller Antelope chases the Bison around the enclosure.
Didn't expect the antelope to attack and didn't expect the speed that the bison reached.

The heron was on full alert, hoping that the pelican would drop a fish!

Full Irish for this bunch of giraffes.

The crows here must be the best fed in Ireland. Look at the shine on this one.

Knockadoon Walk on a sunny April day

Knockadoon Walk on a sunny April day

(pics taken: 07.04.2025

Glenawilling Beach

Great to be back in Knockadoon, after a health scare in late 2023. Cheated a little though, by driving to the carpark near the lookout tower and walking from to Glenawilling (and back, of course). Enjoyed that and the weather was superb last Monday morning.

Ready for road!

Furze, sea, and Ballycotton in the distance

Prevailing wind gets its way!

Sea Campion

Looking west. The dog prefers east.

Glenawilling Beach, again.

Steak, Stonewell and Swiss Roll. Highlights of a group lunch in Thompsons

Steak, Stonewell and Swiss Roll. 

Highlights of a group lunch in Thompsons

Is your name on that T-bone?

Seven of us met for a lovely lunch at Thompsons in MacCurtain Street last week. The former bakery is one of the leading lights on the revived street and its surroundings, collectively now known as the Victorian Quarter.

My meal can be easily described with these three words: Steak, Stonewell, Swiss Roll. Of course, there was much more on the menu.

The Himalayan salt dry-aged steaks are a feature here, and you pass a couple of ageing cabinets as you enter the large restaurant. Indeed, some were listed on the specials (for sharing), including the T-Bone, "the Rolls Royce of cuts," cooked on the bone. With prices at €110 for 800g and €130 for the 1kg size, our occasion didn’t quite demand spending that much!

Nonetheless, four of the seven opted for steak in various forms, two for Picanha (the Brazilian cut from the top of the rump and surrounded by a thick layer of fat giving tons of flavour) and one for the Flat Iron (cut from the chuck, nicely marbled with lots of beefy flavour, tender and juicy with minimal fat), The fourth steak was McCarthy's sirloin served with dressed leaves, caramelised onions and chimichurri on sourdough plus fries. All the steaks, supplied by Kanturk’s Jack McCarthy, came in for compliments, especially from an English visitor who was astounded by the flavour.

It wasn't just steak, though. Two picked the Ballycotton Fish and Chips (beer-battered Haddock with fries, minted pea purée, caramelised lemon, and tartar), which also went down very well. The Chicken Ciabatta (miso-glazed chicken from their famous Josper oven, roasted pepper aioli, crunchy lettuce, and tomato confit on ciabatta) also impressed. All sandwiches are served with fries, and  Alternative Bread Co. products are used.

There's a full bar here, so there are plenty of drinks, though sadly, the Cotton Ball beers are no longer available. Quite a selection was ordered, but I stuck with the non-alcoholic Stonewell Cider. This is a very impressive drink, perhaps the best of its class. Highbank's Drivers Cider is also excellent but you seldom see it on sale in the Cork area.

The large restaurant is based in a former bakery. 

A tempting Brownie.

Thompson's Swiss Roll was the most famous cake produced at the eponymous bakery back in its heyday—they had installed a multi-purpose sponge plant to cater to the demand. Of course, the roll heads the dessert menu, and, being of a certain age, most of us opted for the Raspberry Jam & Cream rolled in a classic Victoria sponge base served with fresh berries, vanilla ice cream, and chocolate crumb. 

The Swiss Roll, called Jelly Roll in the USA, didn't necessarily start in Switzerland, though the origin is almost certainly there or in neighbouring countries such as Austria. Anyhow, for us, it was what BBC's Good Food calls "the ultimate nostalgic treat". Yum!

At the entrance to an adjacent building, you'll see a couple of photos from the heyday of the Thompsons bakery showing the workers in action. Apparently, they used to produce up to a mile of it every day! Assuming that an individual roll measures 12 inches, I reckon that was the equivalent of over 5,000 rolls per day, 30,000 over a six-day week! Cork certainly had a sweet tooth! Still has, going by our happy punters at Thompsons!

Just one corner of this very large restaurant.

On the Craft Trail with 9 White Deer and Wicklow Wolf. A couple of cracking lagers.

On the Craft Trail with 9 White Deer and Wicklow Wolf. 

A couple of cracking lagers.

Wicklow Wolf Hideaway Helles Lager, 4.0% ABV, 440 ml can, Bradleys

Escape the noise. Savour the peace!

This new Helles Lager from Wicklow Wolf comes in a mid-gold colour. Aromas and floral are a little on the delicate side before this well-balanced Helles comes into its own on the palate, where you'll find it malt-forward, refreshing, flavourful and quickly drunk.

By the way, I wondered if Helles Lager involves a bit of tautology. Apparently not. The term "Helles" refers to a specific style of pale lager originating from Germany, mainly from Munich. "Lager" is a type of beer that is fermented and conditioned at low temperatures, describing the brewing process. So Helles is one type of lager, as is pils, the word itself coming from the German word for "bright" or “pale”. Or maybe from Helios, the Greek word for the sun god - just showing off there!

Away from tautology now and on to the philosophical motivation that Wicklow Wolf deployed as they launched this Helles, a beer they are obviously (and rightly) proud of. “This is your ticket to a moment of calm and clarity. Hideaway is the perfect companion to transport you to your sacred space – your hideaway. Escape the noise, savour the simplicity, and let this clean, balanced lager be your moment of zen.… Whether you're unwinding after a long day or taking a quiet moment for yourself, Hideaway is the perfect escape.”

Back to earth now, though. This is an excellent smooth beer. It is Very Highly Recommended. Enjoy a couple of bevvies for casual drinking or pairing with various foods. If you’re a Jack Grealish fan you might skip the alcohol and go for a couple of bovvies* instead.

* Bovril, a favourite of Jack’s, as he revealed on the Netflix series on Man City.

9 White Deer Stag Kölsch Lager, 4.2% ABV, 500 ml bottle, O’Donovan’s Off Licence

Extended lagering time allows this beer to develop fully.

Kölsch is a style of beer, of the lager family, originating in Cologne, Germany. In appearance, this 9 White Deer produced example is bright and clear with a gold/amber colour. And a soft white head.

The Stag Kolsch, with its high carbonation level and gentle hop character, is palate-friendly with an almost creamy feel. Easy to quaff and easy to see how this refreshing gluten-free and flavoursome beer (more malty than hoppy) has become quite a seller, widely available in both bottle and draught.

The team in 9 White Deer have certainly cracked the style here. They have brewed with German Nobel Hops, Premium Irish and German Malt and German Yeast. Stag Kolsch gets “an extended lagering time where it can develop and mature into a classic premium European style beer”. 

9 White Deer had some help from the soft local water and a famous German brewmaster. Soft is the operative word here as the water, from the Cork and Kerry mountains, is really soft, just perfect for lager-style beers. And the guidance they got from Roland, then brewmaster of the well known Munich brewery Augustiner and still a friend of the Ballyvourney brewery, could not have been bettered. Kolsch and 9 White Deer were on their way.

The Hideaway may be a bit smoother but the Stag has a slight edge in aroma and flavour, a little more brio. Each is Very Highly Recommended.

Kinsale Street Feast 2025. The biggest Kinsale Street Feast ever!

Kinsale Street Feast 2025

with Kinsale Food Tours

The biggest Kinsale Street Feast ever!

The Kinsale Food Tours Street Feast kicks off this Saturday April 12 th from 1pm to

4pm along the streets of Kinsale and its set to be the biggest one yet with over 30

stalls this year.

Kinsale Street Feast has become one of the highlights of the Kinsale calendar in

recent years and has grown year on year over the last ten plus years to a fabulous

day for everyone on the historic winding streets of Kinsale. With balloons artists, live

music and stalls dotted all over the town and a good weather forecast for the

weekend, Kinsale will be alive with food and fun this Saturday.

Pics from 2024 event

The annual Street Feast is a collaboration of local businesses organised by Kinsale

Good Food Circle and Kinsale Chamber and is open to all local businesses to

participate from professional chefs showing off their incredible skills that Kinsale is

known for, to cookie stands, ice cream stands and a selection of food styles from all

over the world.

There is no cover charge access to this event and its free to roam the streets of

Kinsale and soak up the atmosphere, live music and fun. Each stand charges at the

stand for their products.

For more details see www.kinsale.ie and Kinsale Good Food Circle Social Media

Channels or contact any one of the organising committee Becca Geden, Niamh

Edwards, Dan Horgan, Ciaran Fitzgerald, Liam Edwards, John Finn or Tom Kay at

marketing@kinsale.ie

press release

Taste the World at The Lodge in Myrtleville

Taste the World at The Lodge in Myrtleville

Open wide for the Bao!

Not too long ago, to get a flavour of cuisines around the world, you had to travel—maybe a ferry to France, a flight to Spain, or, if you were very lucky, a multi-port cruise. Now, it is so much easier. Just take the short drive to Myrtleville and The Lodge Restaurant and join a culinary adventure.

Under owner Paul and Chef Vikrant, the venue has been transformed into a global gastronomic haven. The Indian-born culinary maestro brings a special knowledge, gleaned in his native land and across Europe, along with excellent local produce, to create a menu with delicious surprises on every plate. 

Not just dishes from his native India and surrounding countries but from Europe (in Switzerland, where he specialised in Italian and modern European cuisine). He has a wealth of experience and has been encouraged in recent years by Lodge owner Paul O’Brien.

With summertime having just kicked in, we were keen to get out and about and venture a little further from the city, delighted to be able to drive home in daylight. Last Wednesday, we headed off in the Crosshaven direction, and we whetted the appetite on a windy but sunny Fountainstown beach before heading across the short and narrow coast road to Myrtleville and the Lodge.

Some were dining outside, but our reservation was for indoors. As we settled into our seats, we glanced out the large windows, and there was the Brittany Ferries vessel motoring past Roches Point on its way to France. 

Back to the menu to check on the starters on offer. The small plates option makes for a lighter dining experience, and we decided to share the Gochujang Pork Bao. Those little buns aren't much in themselves, but when loaded by the kitchen here, they are transformed into a delicious blend of texture, colour, and flavour. Two bao buns (14.50), packed with spicy Korean pork belly, pickled daikon, Asian slaw, and soy mayo, were quite a treat.

They also offer a range of pizzas here. A few days earlier, I saw the online menu and had put my eye on the Santorini, one flavoured with Greek toppings. However, it was a limited run and not available on our visit.

A ferry bound for France passes Roches Point, as seen from our table.

But no problem. Vikrant, as you might expect, is a master of curry, and on previous visits, we enjoyed his Butter Chicken Curry and his Goan Prawn Curry. This time, it was the Kerala Beef Curry, an authentic spicy beef curry with onion, tomato and masala, that caught my eye. It also turned out to be a winner, with the spicy (not over-the-top spicy) beef falling off the bone into a delicious sauce, mopped up with a side of perfectly cooked rice (22.40).

CL opted for the Mad Cow Burger—a 6-oz Beef patty topped with Sautéed Onions, Mushrooms, Black Pepper and Chive Cheddar Cheese, Beef Tomato, Gherkins, and 1000 Island Dressing—which kept her quietly concentrating for some time. Served with superb fries, this satisfying combination cost €20.50.

Two very well-fed punters skipped the desserts and headed off to the hills on a sunny evening, planning to make more dinner trips around the county in the months ahead. Including a return to the Lodge, of course!

Indulge in Luxury with a Gourmet Getaway at Cahernane House Hotel

 Press Releases #hotelsspring25

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Indulge in Luxury with a Gourmet Getaway at Cahernane House Hotel

Chef Cormac Vesey

 

Cahernane House Hotel in Killarney, County Kerry, invites you to indulge in the ultimate culinary retreat with their exclusive Gourmet Getaway package, perfectly blending luxurious accommodation, exceptional dining, and the finest local flavours. Set on its own private and mature grounds, and within walking distance of Killarney Town Centre, Cahernane House Hotel exudes the charm of a majestic and historic manor house.

 

Guests can enjoy an opulent one-night stay for 2 people starting from €325 or a two-night stay with breakfast for 2 people, starting from €752. The package also includes a generous €60 dining credit per person, redeemable at either Herbert’s Brasserie or The Cellar Bar, ensuring a fabulous dining experience tailored to every taste.

 

Herbert’s Brasserie delivers a relaxed yet elegant dining experience with seasonal, locally sourced dishes crafted by Head Chef Cormac Vesey and his talented team. Cormac’s focus on food provenance and seasonal ingredients lies at the heart of everything he does and is the cornerstone of his cooking.  “Great dishes start with great flavours; it’s my job to make the ingredients sing; it’s not my job to overcomplicate great produce. I don’t subscribe into the idea that there must be all of these extra flourishes such as gels and foams to make a dish impressive, great food doesn’t need that.  I like to start from the beginning, and to look and see what’s in season.  What’s growing now is going to be the very, very best thing on your plate.  It’s incredible how something as simple as a spring cabbage or a carrot can become something extraordinary with careful and thoughtful cooking. Ingredients don’t need to be pimped up and made into something they aren’t they just need to be complemented and matched carefully and thoughtfully”

 

For a more casual experience, The Cellar Bar serves light bites from 1pm to 5pm and a hearty evening menu from 5pm to 9pm. Whether you’re stopping by for a midday snack or enjoying a full dinner, the welcoming atmosphere makes it the perfect place to unwind.

 

Whether seeking a romantic getaway, a relaxing retreat or marking a special occasion,  a stay at Cahernane House Hotel promises an unparalleled luxury experience amidst the stunning backdrop of Killarney's natural beauty.

Cahernane House Hotel has several electric vehicle charging points on site, which is available for guests to use complimentary.  For more information, please visit www.cahernane.com or call +353 (0) 64 663 1895.

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Ryan O’Sullivan at The River Lee –

a culinary homecoming

The River Lee welcomes home chef Ryan O’Sullivan, winner of Hell’s Kitchen US and the first-ever Irish champion of the globally renowned competition. 

On Monday, April 28th, in the elegant surroundings of The Mirror Room, experience an exclusive five-course menu created by Ryan in collaboration with The River Lee’s Executive Head Chef Paul Lane. 

Showcasing the finest local produce combined with Ryan’s signature flair, the menu is full of bold flavours and creative techniques, all perfectly paired with selected wines for a delicious evening of dining, with a side helping of storytelling.

This special evening is a celebration of world-class cooking and local roots, as Ryan returns to The River Lee where he originally honed his skills. From the indulgent roast lobster bisque to the delicate balance of wild Atlantic halibut with crab & caviar beurre blanc, each dish reflects the refined style and passion for great ingredients that both Ryan and Executive Chef Paul Lane share.

An evening with Ryan O’Sullivan

Monday, April 28th, 7pm

The Mirror Room, The River Lee

€125 per person (includes five-course menu & paired wines)

Book now via https://sevn.ly/xUctXiUn

The River Lee, Western Road, Cork, T12 X2AH

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Celebrate Mothering Sunday with a chic brunch in the elegant setting of The River Lee

Part of the luxury Irish hotel group The Doyle Collection, The River Lee is a touch of glamour in the heart of Cork city, and the perfect setting for an afternoon spent honouring and cherishing the wonderful mothers and mother figures in your life.

 

Running from 1.30pm to 4.30pm on Sunday March 30th, in the sparkling setting of The Mirror Room with its panoramic windows facing out onto the river. The three-course Mother’s Day brunch begins with a complimentary welcome cocktail upon arrival, with live music setting the tone for a lovely, leisurely afternoon.

 

Begin with a granola pot with fruit compote and then choose from a selection of dishes created using the finest local produce, including crayfish and crab linguini with baby spinach, roast vine tomatoes, and a creamy Parmesan sauce, or buttermilk chicken waffles topped with sriracha sauce and maple-glazed bacon. There’s the brunch classic of eggs Benedict with Gubbeen chorizo, Riverview poached eggs, and hollandaise on a toasted muffin, an English Market quiche with dressed rocket, and a fresh vegetarian option of Coolea cheese & charred corn fritters with hummus, chilli crisp, and lime dressing. Desserts include a rich chocolate tart with cassis sorbet or delicious confit rhubarb and orange sorbet paired alongside a baked vanilla cheesecake, each as sweet as the ladies you’ve gathered to celebrate. For the little ones, there will also be a 3-course children’s menu available with beef burgers, chicken tenders and of course a sweet treat at the end.

 

Tickets cost €60 per person and include the three-course brunch and a complimentary welcome cocktail. If you wanted to make a weekend of it, room rates start at €275 per night for that weekend. To book your ticket to Mother’s Day brunch on Sunday March 30th visit www.sevenrooms.com

 

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Bottomless Brunch this Easter at 

The Limerick Strand Hotel

Hop into Easter with a celebratory  Hoppy Hour Bottomless Brunch at The River Bar & Restaurant, Limerick Strand Hotel!  Join the fun with a delicious celebration featuring bottomless prosecco and stellar food on Saturday, April 12th, from 1:00 PM to 4:00 PM.

 

Savour delectable brunch options such as Eggs Benedict, Pancakes topped with Fresh Berries, and Chicken and Waffles, all skilfully crafted by Executive Chef Paddy Anslow and his exceptional team. This is a great chance to spend quality moments with loved ones—be sure to join this lively Easter celebration, complete with scrumptious food and refreshing beverages!   The complete menu is HERE.

 

The Hoppy Hour Bottomless Brunch costs €50 per person and features entertainment from our Duracell Bunny House DJ. Additionally, consider trying their exclusive Hoppy Hour Easter Cocktail as an add-on!

 

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EGGS-PLORE A LITTLE MORE THIS EASTER

CRACKING GOOD VALUE FOR ALL THE FAMILY AT 4* LIMERICK STRAND HOTEL

Overnight break from €125 per adult sharing

PACKAGE OVERVIEW 

-Overnight Package Includes Family Room Accommodation (2 Adults & 2 Kids Ur 12 Yrs) 
-Family breakfast

-Easter Egg on arrival for the children
-Complimentary access to Energize Health Centre 
-Kids Under 12 Dine Free in The River Bar & Restaurant with every adult main course purchased

 

Instagram: @limerickstrandhotel Facebook: @LimerickStrandHotel www.strandlimerick.ie

 

Hop over to Limerick Strand Hotel this Easter for some wholesome family fun and enjoy their overnight “Eggs-plore a Little More” experience running throughout the Easter holidays.

The overnight package includes family room accommodation (two adults and two children under 12 years), an award-winning breakfast for all the family, and a welcome Easter egg for the kids. Children under 12 can dine for FREE! (This includes a free main course for every adult main course purchased.) Hotel guests also have complimentary access to the Energize Health Centre, which includes a 20-metre swimming pool, sauna, and jacuzzi. The overnight break costs from € 250 per family.

Why not book an Easter Sunday Lunch at The River Restaurant & Bar for families arriving to stay on Easter Sunday? It’s popular for those seeking a memorable and entertaining afternoon with exceptional food and service. On Sunday, 20th April, they will offer a delicious 4-course Lunch Buffet where you will be warmly welcomed with a glass of bubbly and a visit from the Easter Bunny, who will hop around delivering chocolate eggs to all the children. Reservations are available from 1 p.m. to 5 p.m. each Sunday (pre-booking is essential) and include a glass of Prosecco on arrival for adults and an Easter egg for children. It costs €39 per adult and €18.50 per child, and kids under 5 years old can dine for free!

Families can easily explore Limerick city on foot or hire a bike and take advantage of the green spaces along the Shannon riverbank or go further afield and explore the beautiful wooden trails and parks, which include Curraghchase Forest Park, Ballyhoura Mountain Trails & Limerick Greenway. During Easter, the city and environs will host a series of activities, including the fun Easter Egg Scavenger Hunt in Croom on April 18^th. The city is packed with historic places of interest, activities, cultural hot spots, and great food stops including the famous Milk Market and the hotel offers a complimentary range of walking, running, and cycling map routes for hotel guests and are happy to provide suggested driving itineraries if guests fancy venturing a little further for a day trip as Limerick is the gateway to the Wild Atlantic Way.   They also offer EXCLUSIVE GUEST DISCOUNTS for various local attractions and activities.

If you fancy staying by the edge, then Limerick is the perfect base to explore the beauty of the region, plus the hotel is beautifully perched overlooking the majestic River Shannon, blessed with superb facilities, warm and attentive staff plus award-winning food, making it the perfect place for an urban escape or an ideal base for exploring the incredible surrounds of the Wild Atlantic Way 

To make a reservation, call 061 421800 or hello@strandlimerick.ie . For more details, please visit www.strandlimerick.ie. 

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MOTHERING SUNDAY AT 

THE LIMERICK STRAND HOTEL

 

  Treat your mother like the queen she is on Sunday, March 20^th, at the multi-award-winning Limerick Strand Hotel, where you are guaranteed a stress-free and relaxing day.   The exclusive Mother’s Day Sunday Buffet Lunch is a gorgeous affair, where you’ll receive a warm welcome from the friendly and dedicated staff and enjoy a delicious feast in the gorgeous surroundings of the River Restaurant & Bar with stunning riverside views.

The buffet Sunday lunch includes a welcoming glass of bubbles on arrival and four-course options.  Your mum will also receive a special gift and will be able to take advantage of free on-site car parking.  The Mother’s Day Buffet Lunch experience costs €39 per adult and €18.50 per child, with kids under five dining for free with a child-friendly menu on offer.

Alternatively, you can treat your mum to a relaxing Afternoon Tea in the heart of Limerick City at the Limerick Strand Hotel. It's the perfect spot to enjoy a delicious afternoon with views of the River Shannon. Indulge in a three-tiered platter of exquisite finger sandwiches complemented by freshly baked warm scones, clotted cream and jam, and a selection of afternoon tea pastries and treats. The Limerick Strand wholeheartedly supports all things local and is always in search of new suppliers while aiding small artisan producers. They have crafted a bespoke Limerick Afternoon Tea in collaboration with the iconic Cahill’s Tea, Limerick’s oldest shop, nestled in the historic tobacco factory on Wickham Street in Limerick City.

It is available daily from 2:00 p.m. to 4:00 p.m. and costs €34.50 per person. Children’s Afternoon Tea can be enjoyed for €16.95 per child.

To make a reservation, please visit www.strandlimerick.ie or contact 061 421800 or hello@strandlimerick.ie for assistance.

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CORK INTERNATIONAL HOTEL LAUNCHES SPRING MENU TO SHOWCASE SUSTAINABLE LOCAL FOOD PRODUCERS

At the launch: L-R Eoghan Murphy, General Manager, Edel Kavanagh, Deputy General Manager and Executive Head Chef, Paul Ryan. Photo: Brian Lougheed

The Cork International Hotel has launched a new Spring menu with a special emphasis on reducing food waste.

A number of dishes have been created to contribute to the hotel’s Zero Food Waste targets and these are identified by a special symbol on the menu. One of the key measures is sourcing ingredients from local suppliers and these are highlighted on a map which is printed on the menu.

Locally sourced produce and sustainability have always been a key consideration for the team at the Cork International Hotel. As part of the Trigon Hotel Group, along with the Metropole Hotel, they launched a Food Charter last year which aims to combat food waste and bolster sustainability efforts. As a result, the hotels have reduced the amount of food waste by 12.5% or four tonnes so far.

Among the 10 commitments outlined in the charter is to monitor all waste and its source and use every element of a product where suitable. They have designed no-waste dishes by creating specific meals which do not generate organic or non-organic by-product waste.

The team has always been committed to using seasonality and supporting local suppliers including McCarthy Meats in Cork City, Waterfall Farm Vegetables, Allshire Meats in West Cork, Glenmar Seafood in Union Hall and Clóna Ltd. Dairy Products in Clonakilty.

Executive Head Chef at Cork International Hotel, Paul Ryan, said: “We are committed to reducing our footprint and this menu is a reflection of the overall vision of the hotel group. We have a wonderful community of top class food producers and suppliers which we are delighted to work with. As a team we are working hard to reduce food waste and we have created a number of dishes on the menu to speak to that. By choosing those options, you are helping us on our journey working towards a more sustainable future. We look forward to welcoming diners and them trying our dishes.”

A sample menu includes: 

Levantine Falafel - Preserved Apricot Salsa, Houmous, Raita Dressing, Toasted Almonds

New York Inspired Chicken Wings - House Hot Sauce and Cashel Blue Cheese Dip

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Tagliatelle Pasta - Oyster Mushroom & New Season Spinach, Parmesan Cream, Truffled Gremolata

Roast striploin of Irish Beef  - Thyme Roasted Baby Potatoes, Butternut Squash Puree, Charred Broccolini, Rich Red Wine Jus.

Wild Atlantic Fish and Chips - Crispy Battered Fresh Local Haddock, Tartar Sauce,

House Pea Purée, & French Fries

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Brooklyn’s Famous Black Out Cake - Chocolate Génoise, Amarena Cherries, Candied Hazelnuts, Chantilly Cream, Caramelised White Chocolate

Rhubarb & Almond Delice - First of the Season Rhubarb & Vanilla Compote, Apple Cider Jelly, Almond Streusel

General Manager of Cork International Hotel, Eoghan Murphy, said: “Our team of chefs, led by Paul, have designed a really exciting menu which reflects the hotel’s ethos of reducing food waste and supporting local suppliers. Each dish has been designed using the freshest ingredients and we look forward to inviting our customers to the New Yorker for lunch or dinner throughout the Spring and beyond.”

The restaurant opens daily 12pm - 9.30pm and reservations can be made online at https://www.corkinternationalairporthotel.com/dining/make-a-reservation-online/

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An evening with Emanuele Rocca of Dezzani and Podere don Cataldo Wineries in 

The Grill Room at The River Lee 

The River Lee is delighted to present the next in its series of wine dinners, welcoming Emanuele Rocca  (right) of Dezzani and Podere don Cataldo Wineries to the sophisticated surroundings of The Grill Room on Thursday, 27th March at 7pm.

An opportunity to sample some of the stellar wines from Angelo Rocca & Figli, a respected Italian family company founded in 1880, this dynamic and successful business produces wines from the renowned Italian regions of Puglia and Piedmont. 

Podere Don Cataldo is a 100-hectare estate in the heart of Salento, in Puglia, with a focus on traditional regional varieties, and Dezzani is a niche historical cellar in Monferrato, Piedmont, where the emphasis is particularly on Barbera.

In partnership with ENO Wine, Emanuele Rocca of Dezzani and Podere don Cataldo, the fifth generation of his family in the business, will introduce the wines on the night of Thursday, 27th March, with a menu designed to complement the selection created by Executive Head Chef Paul Lane. 

Beginning with cheese gougères and a glass of Vermentino, Podere Don Cataldo 2023, Salento, the dinner begins with a Ballycotton scallop ceviche, yuzu and avocado emulsion paired with Cortese, Dezzani 2023 Gavi, Piedmont. Slow-cooked pork belly with a spiced mushroom ketchup is matched with a Barbera d’Asti Superiore, Dezzani 2021, Piedmont, and this is followed by roast West Cork Wagyu fillet steak, with carrot, salsa verde, baby turnip and foie jus, partnered by Primitivo, Podere Don Cataldo 2022, Salento.

To finish, a selection of fine local Cork cheese with fig jam and lavash crackers is accompanied by Nebbiolo, Dezzani ‘San Carlo’ 2018 Barolo, Piedmont, and followed by petits fours and tea or coffee.

Tickets for the Dezzani and Podere don Cataldo wine dinners in association with ENO Wine are available from March 3rd from www.sevenrooms.com and cost €95.