Bodéga Waterford revisited. Long overdue!

Bodéga Waterford revisited. Long overdue!

When I strolled in for dinner last week, I didn't realise it had been ten years since I last visited Waterford's Bodéga. 

Scampi, chicory

They don’t do lunch here nowadays, except on Sundays. That’s not the only change, but they are still strong supporters of local produce, and, unlike some restaurants, that extends to local beers and ciders. I looked at the drinks list before ordering, and though they had a couple of O’Hara ales on offer, I chose the local Legacy Cider. That comes from the Brickey Valley. You pass over the river Brickey when you go and come on the main Cork-Dungarvan Road.

While the specials board is brief compared to what was offered in 2015, there was still a wide range of choices on the menu. Starters also included one or two “nibbles”, and there was a welcome plate of bread and dips.

I began with the Venison Bolognese croquettes, parmesan, pesto mayo, and balsamic glaze, and they turned out to be excellent, even if the meat’s flavour was muted. The Monkfish Scampi Fritters with green curry mayo, chicory, and apple salad were a touch too heavily coated, while the fish itself was superb, and the accompaniments were a treat.

Between courses, I enjoyed my dry cider from Dungarvan, while CL sipped on a Hollow Leg Albariño, a non-alcoholic wine that is appearing on more restaurant lists these days.

Bodéga is well known for its fish dishes, and indeed, the only mains on the specials board featured Sea Bass. However, I never pick that fish, as you are never told where it comes from. I did pick the pan-fried Dunmore East lemon sole. Asparagus, baby potatoes, lemon, capers, and butter were also on the plate, and the combination was quite a dish.

On the other side of the table, the free-range Chicken Supreme with mushroom and tarragon sauce, spinach, and baby potatoes received the highest compliments!

The Dessert List included Hot chocolate fondant (Baileys and chocolate fudge sauce, served with vanilla ice cream) and an equally tempting Raspberry and Limoncello tiramisu (Limoncello pearls, mascarpone, and lemon curd). There was also the option of a Cheeseboard (Gubbeen, Waterford, Knockanore smoked cheddar, Gorgonzola, Grapes, Chutney, Crackers).

Crème Brûlée

We opted to share the Vanilla Crème Brûlée (with homemade biscotti, raspberry compote, and fresh raspberries), and that interesting combination sent us off happy into the night. Well, just across the road, really, is Revolution Bar, where from a pick of about eight craft taps, I ordered the Sullivans Red Ale and enjoyed it at a leisurely pace to bring our outing to a very satisfactory conclusion. They have an amazing whiskey selection with a bottle share service that will enable you to try a whiskey without having to commit to a full bottle. In addition, they are also listed as a gin palace.

You'll find the Bodega (and Revolution) in the heart of Waterford City, in the Apple Market, the “Entertainment Quarter” - with a unique mirrored roof (go on, give yourself a wave). 

To underscore the Bodéga’s commitment to local producers, the current website and menus include Gubbeen, Bluebell Falls, Knockanore, Grantstown, Crowe Farm, O’Flynn’s Butcher, Muldoons, Legacy Cider, Tom Kearney, Waterford Distillery, Blackwater Distillery, and O’Hara’s Ales by Carlow Brewing.

Also on this trip:

Waterford's Granville Hotel

Visiting Waterford Viking Triangle

Introducing Cork in Bloom at The River Club in partnership with The Boatyard Distillery

press release 

Introducing Cork in Bloom at The River Club in partnership with The Boatyard Distillery

The terrace at The River Club has undergone a stunning transformation just in time for summer in the city. Continuing in its series of visually beautiful seasonal installations, Cork in Bloom in partnership with The Boatyard Distillery at  The River Club is the latest  riverside experience on the popular terrace at The River Lee.

Created with Cork’s most innovative florist and long-time collaborator, Fox Flowers, the new décor is an ode to the quintessential florals found growing wild in the spectacular West Cork countryside. A beautiful lush, green escape, the Cork in Bloom Terrace is adorned with apple blossom, hydrangea, primrose and foxglove, rambling fuchsia and crocosmia, turning this riverside spot in the heart of Cork into an idyllic Irish country garden. And of course in preparation for every version of an Irish summer, the terrace can also be transformed into an open air oasis or fully heated and covered summer hideaway at a moment’s notice. 

A rising tide lifts all boats so along with its fresh new look, The River Club has teamed up with the multi-award winning Boatyard Distillery to create a brand-new drinks menu exclusive to the Cork in Bloom Terrace. Earlier this year, Boatyard’s Double Gin was crowned the number two trending gin brand in the world in the Drinks International Brands Report, while Boatyard’s Vodka was named as a newcomer on the bestselling vodka brands list for 2025. A Certified B Corp company, Boatyard Distillery have a keen eye on sustainability in everything they do, using only organic botanicals in their gin, they take an eco-friendly approach to packaging and recently launched a 2.8L refill pouch. The Distillery also offers a refill service to reduce glass waste. 

From their lakeside location in County Fermanagh, The Boatyard Distillery are taking their worldwide appeal to the banks of the River Lee with a menu of Boatyard centric drinks. Boatyard Double Gin was made with Martinis in mind! Crafted for classic serves, built on timeless quality and meant to elevate every pour, the classic Boatyard Martini with Boatyard double gin, dry vermouth and orange bitters, is ice cold and the perfectly crisp grown up cocktail to order this summer. Opt for something refreshing with the Fuchsia Fizz made with Boatyard Double Gin, raspberry Italicus, Liqueur Poire William, Fever-Tree Mediterranean tonic and the Crocosmo, mixing Boatyard Vodka, Chambord, raspberry purée, lemon juice, vanilla syrup and prosecco. With summer tipples sorted, the team at The River Club will be serving a selection of Mediterranean inspired small plates like the ever-popular Italian burrata with pea and mint chicory salad and Sicilian flatbread, a classic Caesar salad and a local English Market tasting board.

The stylish Cork in Bloom Terrace in partnership with The Boatyard Distillery at The River Club will launch on the 1st of May and run all summer long, summer in the city has never looked (or tasted) so good!

 

Open 7 days from 11 until late, for enquiries please call 021 493 7772 or visit theriverclubcork.ie 

 

The Ever-Reliable Jim Edwards Restaurant in Kinsale

 The Ever-Reliable Jim Edwards Restaurant in Kinsale

Duck

Since 1971, the Edwards family have provided excellent food in a warm, friendly atmosphere to its many Irish and international visitors. Situated in the heart of Kinsale (Co. Cork), the Jim Edwards restaurant is a reliable stop when you are looking for food here.

For fifty years now, Jim Edwards has been a key player in Kinsale’s culinary scene and is, of course, a member of the Kinsale Good Food Circle that organises the hugely successful Gourmet Festival each autumn.

We were in the seaside town earlier in the week and when we found our chosen cafe, a relatively new one, closed even though their Facebook page said they were open 8-4 every day bar Sunday, we had to go walkabout and find an alternative.  It wasn’t the only one closed on the day, the walk got longer, and we came to another café, but all they had to offer was an all-day brunch menu (more breakfast than lunch), and we moved on.

Mussels

We hit the jackpot around the corner when we saw that Jim Edwards was open, offering a choice of attractive dishes (based on local produce) and all well-priced.

Soon we were seated and, without asking, were informed of the specials. Service was friendly (nothing intrusive) and on the ball throughout, while seats and banquettes were all comfortable.

There is no liquid nitrogen or culinary foams here, nothing pretentious, but you do get high-quality food (and generous portions). Watch out for some superb meat dishes, like Baked Homemade Lasagna with salad and chips or Grilled 6-oz Sirloin Steak Sandwich with caramelised Red Onion, Salad, and fries. 

On the fish side, check the Traditional Fish and chips or the much sought-after (if more expensive) Grilled Black Sole on the Bone with Lemon and Parsley Butter. Oysters and mussels also feature here, and we began by sharing a starter portion of Kinsale Steamed Mussels in a garlic cream (€13.50).

Chicken

When you see the word Skeaghanore on a menu, you know you are on a winner unless, like our honest server, you “hate duck.” I had no hesitation whatsoever in going for Pan-Roasted Skeaghanore Duck Breast with Spring Onion Mash, Red Cabbage, Orange Glaze (24.00). And, though it wasn't listed, a side dish of fries also appeared.

CL loves her Chasseur Sauce, so when she saw it listed with the Golden Fried Chicken Breast, Vegetables and Potatoes (€18), she picked that and was soon giving it the big thumbs up.

Indeed, as on previous visits, it was thumbs up all round for Jim Edwards, their staff and their food.

Jim Edwards https://www.jimedwardskinsale.com/  is rightly proud of its local suppliers, including those listed here:

Matt O’Connell
Haddock, Monkfish, Prawns

Jimbo’s Fish
Hake, Sole, Cod

De Brun Iasc Tro
Crab

Haven Shellfish
Mussels, Oysters, Scallops

O’ Connell Meats
Steaks & Poultry

Dawn Meats
Pork, Beef & Lamb

Skeaghanore Farm
Duck

All Fresh
Fruit & Vegetables

Clona Foods
Dairy Products

Rosscarbery Farms
Irish Strawberries

The Granville Hotel is a superb base for a 2-day dip into Waterford

 The Granville is a superb base for a 2-day dip into Waterford.

You can't avoid history in Ireland’s oldest Viking city. There’s a lot to see and do here, and the Granville Hotel, on Meagher’s Quay, is an ideal base as we discovered on a recent two-day trip.

Granville's Full Irish (slightly reduced by request!)

Flowers at breakfast

That history includes Thomas Francis Meagher. He is featured often in the comfortable and convenient hotel. The Granville has even named the bar after Meagher, the man credited with first raising the Irish tricolour.

We were in that bar for a bit. Like the hotel in general, it supports Irish producers, and I enjoyed a pint of O’Hara’s IPA with my dinner. CL favoured the Granville’s own session ale, brewed for them by O’Haras.

However, she was more inclined to enthusiastically discuss her main course. It was Fish of the Day and, unusually, featured trout.  Local trout, of course, from just up the road in Kilkenny. That Goatsbridge fish was amazing, and the veg was cooked well, not too hard or soft. I tucked into a decent curry, glad to get the option of half rice and half fries!

The bar is spacious and comfortable, and the service is excellent, as it was throughout the hotel. The main restaurant is the eye-catching and ultra-comfortable Bianconi, where we twice had breakfast. It is possibly the best hotel breakfast in Ireland. Watch out for their Eggs Benedict served on the local Blaa. Their Full Irish, packed with local produce, will set you up for the day. And you have the option of whiskey on your porridge!

The Granville offers free parking on the quay outside the door, and they’ll validate your ticket before you leave. The quay is undergoing massive works, so parking may not be as freely available in later months. But we had no trouble finding a spot.

In addition to the Granville and Bodega meals, we ate lunch at the well-maintained and friendly Fullers Bistro in Lismore. The following day, lunch was thoroughly enjoyed at the café in the House of Waterford. 

This is where you’ll find Waterford Glass and where you can book a tour that will get you up close to their expert craftsmen at work. So it’s no surprise that, while the prices were very reasonable, the water glasses in the café were Waterford, the cutlery was Royal Doulton, and the china was Wedgewood. My Tuscan Delight sandwich came in some style!

Also on this trip; 

Bodéga.

Exploring Waterford’s Viking Triangle.

MANEKI JAPANESE RESTAURANT INTRODUCES LATEST SEASONAL COCKTAIL (WE HAVE THE RECIPE HERE)

press release 

MANEKI JAPANESE RESTAURANT INTRODUCES 

LATEST SEASONAL COCKTAIL

‘SAKURA SAKURA’

 

‘Sakura’ is the Japanese word for Cherry Blossom, it specifically refers to the flowers of cherry trees, celebrated widely in Japanese culture as symbols of renewal, beauty, and the fleeting nature of life.

With the cherry blossom trees now beautifully adorned in soft pink petals, what better time to indulge in a refreshing 'Sakura Sakura' cocktail? Inspired by the enchanting beauty of the season, Maneki Japanese Cuisine & Karaoke Box on Dawson Street, Dublin 2, invites you to try their delicate seasonal cocktail—a delightful blend of sake, pineapple juice, rose water, lemon juice, and strawberry purée.

Here's how it’s made:

 

Ingredients:

2 oz sake

1 oz pineapple juice

0.5 oz lemon juice

0.5 oz strawberry purée (strained)

2–3 drops rose water

Optional: 0.25 oz simple syrup

Ice

Garnish: Edible flower or strawberry slice

 

Instructions:

1. Shake all ingredients with ice until well-chilled.

2. Strain into a chilled glass or over fresh ice.

3. Garnish and serve!

 

Maneki offers an authentic taste of Japan with fresh sushi, sashimi, and inventive dishes to satisfy every palate, including thoughtful vegetarian and vegan creations. The menu features the freshest Irish produce, including locally sourced fish, and an extensive range of vegan and vegetarian options, ensuring top-tier dining experiences.

Bringing the flavours and electric energy of Tokyo’s nightlife to the heart of Dublin city centre, diners can also experience high-tech karaoke and a lively social atmosphere, making it the go-to spot for groups, celebrations, and unforgettable nights out.

 

The custom-designed interiors range from traditional cherry blossom aesthetics to nightclub-inspired party rooms, offering the perfect setting for friends to gather, sing, and celebrate.

Prices start from €37 per person for karaoke and finger food, or a full three-course dining experience, followed by two hours of karaoke, is priced from €65 per person.

Located in the heart of Dublin, at 43 Dawson Street, Dublin 2, Maneki is open daily from 12:00 noon to 11:30 pm.  Reservations are recommended and can be made through the website www.maneki.ie, by email hello@maneki.ie or by calling +353 1 561 0889. For more information and to view the full menu, visit www.maneki.ie

Rebel City Distillery Launches Maharani Pomelo Vodka and Opens Spirit School

Rebel City Distillery Launches Maharani Pomelo Vodka 

and Opens Spirit School 

Lord Mayor of Cork Cllr Dan Boyle (centre) with Rebel City Distillery founders Robert Barrett (left) and Bhagya Barrett

Rebel City Distillery was honoured to welcome the Lord Mayor of Cork, Councillor Dan Boyle, for the official launch of Maharani Pomelo Vodka and the grand opening of Rebel City Distillery’s Spirit School on April 28^th at 2025 . This milestone marks an exciting new chapter for the family-run distillery, celebrating innovation, heritage, and community.

The launch event, held at Rebel City Distillery’s home in Cork City, was a heartfelt celebration joined by friends, family, and local supporters. Guests experienced first-hand the bold flavours and artisanal spirit that define the distillery’s newest release.

Maharani Pomelo Vodka
Crafted with the same passion and creativity that brought global recognition to Maharani Gin, this new spirit is a tribute to both Ireland’s wild spirit and the vibrant culture of Kerala, India . 

Distilled by Master Distiller Robert Barrett using sun-dried pomelo peels from the Western Ghats — the region where co-founder Bhagya Barrett was raised — Maharani Pomelo Vodka is handcrafted in small batches and bottled at 39.6% ABV. Bright, zesty, and full of life, Maharani Pomelo Vodka is designed for sipping, mixing, and celebrating. It is now available for purchase at www.rebelcitydistillery.com, with a major retail launch planned soon.

Spirit School Now Open
Alongside the vodka launch, Rebel City Distillery proudly unveiled its new Spirit School, offering an immersive experience into the art of craft distilling. Housed within Cork City’s first distillery in over 50 years and nestled in a beautifully restored former Ford factory, the Spirit School is part of the distillery’s award-winning visitor centre. Guests can now book interactive sessions to learn, explore, and even create their own spirits — a truly unique experience for spirit lovers and curious minds alike.

“We are deeply grateful to everyone who joined us to celebrate this moment. Your love and support have made this possible, and we’re so excited to share our newest creation with the world.”  said co-founders  Bhagya Barrett and Robert Barrett.

press release

SPRING SINGS FROM THE NEW MENU AT ORSO

SPRING SINGS FROM NEW MENU AT ORSO

 now open 6 days a week from 11 am until late, including Monday

Cork City’s little gem of a restaurant, ORSO, renowned for its flavour-filled Levantine cuisine, has put seasonal produce from local producers and growers centre stage of its new spring menus.  At the same time, its newly renovated dining room is now full of light and uplifting colours, reflecting the fresh-forward, seasonal direction of the food.

Expect to see fruit and vegetables such as Jerusalem artichokes, cauliflower, fennel, pea shoots, blood oranges, pomegranate and beetroot highlighted in dishes such as ‘cauliflower with caramelized fennel cream and sauerkraut’. New season lamb appears in mains such as a hearty ‘Lamb Harira with black olive and chorizo’.  As well as a delicious Seafood Cioppino, there is a daily changing fish special.

Cocktail syrups, dressings and desserts are also homemade using fresh flowers, herbs and fruit from growers.

While it is well known as a lunch destination, ORSO has also made the night-time its own and is now open 6 days a week from 11 am until late, including Monday.  Dee Munnelly, owner-manager of ORSO, says “As we have evolved into a lunch and evening venue to cater for the changing needs of our diners, so too have our menus.  As well as vegetarian dishes we also have great options for meat and fish lovers.  Our wine list has expanded; we serve our estate exclusive Elbow Lane beers and cocktails have become a speciality.

"All produce at the restaurant is sourced from local producers, where possible from the larder of The English Market.  Spices are prepared in-house daily, and all of our bread is freshly baked to order. Some of our growers are hyper-local to us and we love working with what they provide us with each day."

Orso is part of the award-winning Market Lane Restaurant Group, which also includes Market Lane, Elbow Lane Smokehouse & Brewery, goldie and Blackrock Castle Café.

press release

Corte Majoli Valpolicella. A classic blend of Corvina Veronese, Corvinone, and Rondinella

Corte Majoli Valpolicella (DO) 2020, 12.5% ABV

€18.00 Bubble Brothers

A classic blend of Corvina Veronese, Corvinone, and Rondinella

Our Tezza Corte Majoli Valpolicella is a delightful choice for those seeking a fresh, fruit-forward red wine with a touch of Italian charm. The fresh, fruity organic red wine boasts a beautiful ruby robe. On the nose, you'll find promising aromas of cherry and red berries. The first sip delivers on the early promise, offering a burst of fresh, fruity flavours balanced by lively acidity. Note, too, the soft tannins. Very Highly Recommended.

This is a food-friendly wine and the producers suggest pairing it with primi piatti (think pasta starters), white meats, and cured meats. But the possibilities extend far beyond. Imagine enjoying it alongside charcuterie and salami, red-sauced pasta dishes, or even pizza. Roasted root vegetables and pork dishes would also be fantastic companions. Wine Folly recommends burgers and roast chicken for a more casual pairing. No matter your choice, this versatile wine is sure to complement your dishes. Serve at 14°C

Tezza's Valpolicella is a classic blend of the three key grapes of the region: Corvina Veronese (60%), Corvinone (20%), and Rondinella (20%). Corvina, with its dark berries and thick skin, forms the backbone of the blend, providing structure and those delightful red cherry notes. Corvinone, once thought to be a sub-variety of Corvina but recently identified as distinct through DNA analysis, adds its own touch (incl;uding enhancing the colour and acidity). Finally, Rondinella rounds out the blend, a common feature in Valpolicella wines.

The winemakers say: ”We are against the present trend of a dolce Valpolicella and Amarone, which many winemakers seem to think the market wants, and we prefer to produce wines to our own principles, .. to age well, and drier.” The Tezza winery is a family affair, established in 1965 by three brothers. Today, their sons – cousins Flavio, Vanio, and Federico – carry on the tradition.

On the craft trail with Whitefield and Mescan. A couple of excellent lagers. Supporting craft brewers every week!

 On the craft trail with Whitefield and Mescan.

A couple of excellent lagers.

Supporting craft brewers every week!

Whitefield Oldtown Czech Style Pilsner, 5.4% ABV, 

500 ml bottle Bradleys

Another high quality beer from leading Tipperary brewery

This Tipperary Czech-style lager is an attractive golden colour with a soft, creamy white head. The clear liquid is well-populated by a multitude of bubbles rising to the top. Low to medium hop elements are noted in the aromas. There is no shortage of flavour, including bready notes, as the beer refreshes the palate and beyond. Ready for another sip! Very Highly Recommended.

Water from their well is used in the Whitefield Brewery and in this beer.. Otherwise, the Pilsner is brewed using all Czech ingredients, including floor-malted Bohemian Barley and Saaz hops, known for their low bittering quality and serving as a traditional and key part of Pilsners, resulting in a smooth beer with a slightly spicy aftertaste.

Whitefield Brewery is well-known for consistently hitting the high-quality mark with its lagers, wheat beers, and ales. Founder Cuilan Loughnane explains: "Our brewhouse was commissioned initially by Pauliner, so it was designed as a wheat beer brewery. The fermentation tanks are low, wide and flat-bottomed to help maintain a consistent flavour profile while using a volatile yeast. It comes as no surprise that our best-selling beers in both draft and bottle are Weiss beers. This makes it challenging to brew drier, hoppy beers, so we focus on malty beer styles with plenty of sweetness. Our core beers are traditional, southern-style German Wheat and lager beers." 

German-style pilsners versus Czech-style pilsners.

German-style pilsners present a pale yellow colour and are frequently unfiltered, resulting in a hazy appearance. The bittering characteristics are more pronounced due to the use of German hops in their production. These pilsners also conclude with a crisp taste, accompanied by a lingering bitterness.

Conversely,  Czech-style pilsners are characterised by a pale gold hue and remarkable clarity. These beers typically exhibit a lower hop profile, relying predominantly on the indigenous Czech Saaz hop, which imparts a distinctive spiciness to the overall flavour profile. Additionally, they are often slightly more malt-forward, providing a crisp and refreshing finish.

Mescan Seven Virtues Lager, 4.8% ABV, 

330 ml bottle, Bradleys

thirst-quenching and ideal to enjoy on its own

Our Mayo-produced lager has a nice typical golden lager colour and billions of bubbles rising to a soft, white head. A bit of citrus and grass (not that grass!) in the aromas. On the palate, it is a bit more than your usual lager. It is crisp and refreshing, making it an easy-drinking beverage. Well worth a try! Very Highly Recommended.

A high-quality lager, then. So what are Mescan doing differently? This may be the answer. Owner-Brewer Cillian explained that his beers take a minimum of 4 months, with the heavy ones getting 6-8 months, whereas your normal craft beer takes just a few weeks from start to counter (can vary from brewer to brewer). While the extra time makes the Mescan more expensive, Cillian believes it is crucial for the quality of the beer.

He also pointed to another, local, advantage. Their water comes from deep underneath Croagh Patrick via a spring well on the farm. The water is soft, which suits the beer styles they brew. “We filter it manually to remove some manganese from the raw water. It’s a physical process – we don’t use any chemicals. “

“Virtues lager was the first in a series of one-off brews. Crisp and slightly dry hopped, a nod in the direction of both tradition and innovation.  Serving Temp 2 - 4 °C.” 

Note that the serving temperature is somewhat lower than usual.

It makes a great aperitif and pairs well with a steak or a bowl of fresh Irish mussels served Belgian-style with chips; it also pairs well with smoked cheese. Did you know that Mescan has a Food Wheel drawn up? Check it out on their website here.