TikTok Chef Edgar Kirby Part of Food Line-Up at Cork Summer Show. 2025 Programme Now Live – Over 40,000 Visitors Expected

TikTok Chef Edgar Kirby Part of Food Line-Up at Cork Summer Show 2025

Full Programme Now Live – Over 40,000 Visitors Expected

Prize winning cow, Lucille, with Michelle McGrath, Farmer, Cloyne,  and Gerard Murphy, President, Munster Agricultural Society

TikTok food sensation Edgar Kirby is among the stars of this year’s Cork Summer Show Cookery Demo Stage, bringing his down-to-earth recipes and viral kitchen tips to a live audience as part of the show’s biggest-ever food programme. Taking place on Saturday 14 and Sunday 15 June at the Cork Showgrounds in Curraheen, the 2025 Show promises a weekend packed with food, farming, and flavour, with more than 40,000 visitors expected across Father’s Day weekend. With the full schedule of events now live at www.corksummershow.com, foodies can start planning their perfect weekend now.

Known for his accessible ‘real life recipes’ and huge online following, Edgar will be joined by fellow Irish food names including Cathy Fitzgibbon (The Culinary Celt), Orla McAndrew, Deirdre Doyle (The Cool Food School) and Claire O’Brien (Honest & Goodness Nutrition). Each will bring their own passion for food, sustainability, wellness and community to the Cookery Demo Stage throughout the weekend, with topics ranging from school lunchbox hacks to seasonal cooking and gut health.

Alongside the live demos, visitors can enjoy the Eat Inside Food Marquee, the open-air Outdoor Food Market, the Craft Beer Marquee, the Heineken bar, and the relaxed Members Bar, all running from 10am to 6pm daily. Food producers, tastemakers and stallholders from across Ireland will line the showgrounds, offering tastings, samples, and local treats to try on-site or take home.

Gerard Murphy, President of the Munster Agricultural Society said: “Food is where community, creativity and history all come together — and this year’s line-up reflects that beautifully. From traditional baking to TikTok stars, the Cork Summer Show is showcasing the full spectrum of Irish food culture. We’re proud to welcome some of Ireland’s most exciting voices in food and nutrition to the demo stage — and invite everyone to come hungry.”

The Cork Summer Show also features over 800 open competition classes, including baking, preserves, horticulture, and floral art. Entries are now open online, and both first-time exhibitors and seasoned competitors are encouraged to take part. Expert-led sessions from the National Vegetable Society, Cork Beekeepers Association, and UCC Food Science and Nutrition will feature as part of the weekend with plenty of opportunities to learn and share.

Running alongside the food attractions are family favourites such as the Pet Dog Show, Kids’ Zone, and a full line-up of live music, including a headline performance by Mundy on Sunday 15 June.

There will also be a Relax Space available, offering a calm, inclusive area for families. This year’s official charity partner is My Canine Companion, which provides accredited autism service dogs to children and families across Ireland, will also have a stand in this space.

Free shuttle buses will run throughout the weekend from Ballincollig Shopping Centre, Black Ash Park & Ride, and Curraheen Greyhound Stadium. An extended Bus Éireann 208 route will also be in operation. This direct service drops you right at the Showgrounds and picks you up for an easy return journey. Visitors are strongly encouraged to use the shuttle system, as on-site parking is limited to park-and-ride users.  Children under sixteen go free but must be registered online in advance with a ticket. There is also a special reduced price for ages 16-18. Discounted family and group tickets are available now at corksummershow.com.

Platinum sponsors of the Cork Summer Show 2025 are Cork City Council and Cork County Council, with additional support from the Department of Tourism, Culture, Arts, Gaeltacht, Sport and Media; Carey Murphy & Partners Solicitors; Bus Éireann; Ovens Coaches Cork; We Are Cork; the National Vegetable Society; the Association of Irish Floral Artists; the Local Enterprise Office; and the Irish Shows Association. Media partners are 96FM & C103FM and the Irish Examiner.

#pressrelease

Bakestone’s new café on Perry Street exceeds expectations. Great sandwiches and oh, those pastries!

Bakestone’s new café on Perry Street exceeds expectations.

Great sandwiches and oh, those pastries!

While travelling on the continent a few years back, I was introduced to the amazing bakery culture, not just bread, of course. No, the town bakery was much more than a shop. Of course, you could get your bread and pastries, but you could also have your breakfast or more here.

Europe is, of course, well known for its diverse and delicious bakery culture. Many countries boast unique pastries and cafe experiences. AI tells me that Arán Bakery in Budapest is known for its sourdough bread and Hungarian pastries. Just wonder where that Arán came from.

Bagel

Ireland is fast catching up with bakery cafes, and I visited one, Bakestone, last week. Or, at least, I visited their latest opening, the superb 120-seat café in Perry Street; they are already well established in Fota Retail Park.

Arán agus cácaí, le croí is anam

In Fota, their expanded bakery creates fresh, innovative bakes every day. “Our breads are at the heart of our kitchen and menu. Baked fresh in-house every morning, our bagels and focaccia are the foundation of our signature sandwiches, layered with the finest ingredients and bold flavours. When our bakery and kitchen come together, the result is something truly special—quite possibly the best sandwiches in Cork!"

It is a well-based claim. For the past few years, I have been missing the superb bagels created by Bread and Roses. So I was already sold when I noticed a bagel on the Bakestone Menu. With chicken, avocado, salad, and a superb relish, it made my day!

Meanwhile, CL was relishing her Quiche, packed with grilled Mediterranean Vegetables, a side of leaves, and, of course, the Bakestone House dressing. The quiche, well priced at 9 euros, was so much better than two recent disappointing examples; it was just outstanding. Morning specials on the day included American-style buttermilk Pancakes, French Toast, and the Bakestone Brekkie. 

Specials from 11.30 am included:

Fish Finger Bap with Homemade Pickles, Tartar Sauce, Baby Gem Lettuce & Crispy Potatoes

Warm Chicken Salad with Smoked Cheese, Creamy dressing & Croutons

Crispy Portobello Mushroom with Bakestone onion marmalade, poached egg, Balsamic and honey dressing, and crispy potatoes. They also have a kids' menu!

By the way, not all the breads are their own. They also use the renowned Arbutus sourdough (in that brekkie, for example).

Hugely tempting pastries

We couldn't leave without tasting a couple of their hugely tempting pastries, all on display on the left as you enter. CL is something of an expert on apple tarts, and here, she gave top marks to the Bakestone version, loving those chunky pieces of fruit.

As I inspected the line-up at the counter, my eye was immediately caught by the colourful Mousse Dome. Love at first sight—or, should I say, at first bite, second bite, third…. Go on, get in there, and treat yourself. It went down very well indeed with my large cup of Badger & Dodo coffee.

Bakestone GM Neil Muscheidt  has been preaching “Support Local” for many years—not just preaching but practising it. The restaurant suppliers include East Ferry, Arbutus, the Allshire family Rosscarbery, Salmon from Ballycotton, Coffee by Badger & Dodo, and Tea from Barrys.

Like the Fota Retail store, it has a wall of Irish products proving very popular with locals and visitors alike. American visitors love nothing better than bringing home a gift with an Irish name on it. In that regard, the newish Kinsale Sea Salt should be a winner when the touring liners are in Cobh!

Restaurant Reviews (mostly local).

Dozens of current restaurant reviews here.

#invite

On the craft trail with Dew Drop and Dungarvan Brewing. Supporting local brewers every week

On the craft trail with Dew Drop 

and Dungarvan Brewing 

Supporting local brewers every week

Dew Drop No Fury Helles Lager, 4.2% ABV, 440 ml can Bradleys

“Our homage to classic Munich Helles style”

A terrific golden colour is on this one, with a soft white head and a myriad of micro-bubbles crowding upwards through the clear body. Malt, a sweet note, features in the aromatics.  On the palate, the lively lager is crisp and loaded with flavour, and that continues through to a deeply refreshing finish. Very Highly Recommended

They say: We have used Slovenian hop “Aurora” in our lager instead of the traditional German hops, imparting a unique flavour profile to our beer. It comes in at 4.2% ABV. Our Helles style Lager is made the traditional way and is lagered for 3 weeks, which means storing the beer in cold temperatures to condition and clear it.

Ronan Kinsella and Paul Lenehan took over the Dew Drop Inn in Kill in 2007. They also own and operate Hartes of Kildare in Kildare Town, The Ballymore Inn in Ballymore Eustace, and Firecastle Artisan Grocers & Café in Kildare Town.

The brewery was established later, and by 2018, operations had begun, albeit cautiously. Since September 2019, they have been brewing beer for the local community. "Our sole aim is to produce premium quality local beer at affordable prices for the customers of our gastropubs and the patrons of Firecastle. We are always striving for improvement, and under the direction of Head Brewer Dean Maguire, we will continue to produce our core products while also introducing more seasonal and interesting beers for everyone to enjoy."

Dungarvan Copper Coast Irish Red Ale, 4.3% ABV

“Smooth fruity notes”

I’ve been drinking this rather splendid red ale on and off since 2012. It can be relied on as a versatile food beer, and back in those days, I enjoyed it in restaurants as diverse as Cornstore (Cork), Wild Honey (Clare) and Farmgate (Midleton). The brewery themselves say it is perfect for most meat and game dishes (grilled or caramelised). I remember enjoying it with a non-meat dish, a  Warm Goat's Cheese with poached fig, red pepper and tomato compote, and the result was perfectly delectable. 

It comes in a warm red/amber colour and a slightly off-white foamy crown, plus bubbles of galore rising on the top. Its smooth, fruity notes are highlighted and rightly so. Credit here goes to the Crystal Malt, which endows it with a “delightful caramel character” and a toasty note. 

Thanks to the Northern Brewers hops, initially from the north of England and known for its bittering character, and to the other hop, the excellent all-rounder Challenger (a “relation of the Northern), we have a well-balanced ale that is both flavourful and refreshing. And Very Highly Recommended.

Serving notes

The suggested serving temperature is ‘cellar temperature’ of about 8-14°C, but this comes down to personal choice – if you prefer it cooler or warmer, then go for it!   

As with all the Dungarvan beers, the bottles will contain yeast sediment, which is a by-product of the bottle conditioning process. This sediment is completely harmless and acceptable to drink, but if you prefer a clearer beer, leave the last drop in the bottle. 

White Smoke! Ummera Returns. Happy Days!

 White Smoke! Ummera Returns. Happy Days!

Ummera Yum Yum

Delighted to hear the good news from Ummera’s Anthony Cresswell!

Here’s a big announcement… WE’RE BACK!!!

"After some months out of production, it is thrilling to tell you that we will soon be producing your favourite smoked goods once more!

I am delighted to announce that our wonderful Production Manager, Sorin, who has been central to the business for the last number of years, will be taking over the company alongside his wife, Inna. I have great faith in their ability to continue to provide the same high standards you all expect from Ummera Smoke House. With Sorin’s dominion over brine and flame and Inna’s grace and charm, I couldn’t think of a better pair for the job.

Those of you who have paid us a visit at the Smokehouse will recall my very short commute to work and, while I begin to occupy myself with fishing, reading and the occasional jigsaw(!), I imagine my family will be hard tasked to keep me away from the excitement that Sorin and Inna create! Passing the baton down to a younger generation can be tough but I feel at ease knowing that Sorin is truly a part of the Ummera Smokehouse family, with a good grasp on tradition and the joie de vivre for innovation and freshness that is necessary for such a business.

He will continue to produce our well-known and prize winning classics: Smoked Organic Salmon, Smoked Chicken, Smoked Bacon, Smoked Silverhill Duck, Gravadlax and Smoked Organic Picanha Beef. I am glad that they have not been kept off the shelves and out of your fridges for too long.

They will be available to order online from 21st May 2025 for collection or delivery after Monday, 26th May. We will keep you informed regarding retail outlets, suppliers, restaurants, etc. I know that I myself cannot wait to tuck right back into them!"

Our contact information:

Sorin and Inna Cernelea
Email: info@ummera.com
Website: www.ummera.com;
Contact phone number:  023 8846644 or mobile phone: 085 7481179

"It has been the greatest part of the job to meet and interact with you all over the years be it at Farmers Markets, on food tours, in restaurants and shops, or just on my weekly rounds. Your love for our products is what has kept my love for this job burning strong nearly four decades on (and has led to such interesting developments as smoked water, something my daughters still laugh about ten years later!). I can only hope you will offer Sorin and Inna the same support you have shown me over the last 40+ years.

Thank you all so much for your support over the years. Inna and Sorin will in touch soon.

"Anthony

ORSO's new menu promises exceptional meals. And delivers!

ORSO's new menu promises exceptional meals. And delivers!

Lamb shank with Harissa and Tzatziki, to the left

"A relaxed family holiday on France's sun-drenched west coast. The memory? A tiny riverside stall, the best couscous in town (if you got there before the inevitable sell-out), and a stallholder's almost comical obsession with the potent harissa he'd portion out for our cous cous royale – a glorious mix of lamb, chicken, and spicy merguez.

"C'est très fort!" he'd declare, brandishing the minuscule tube.  My “I understand”, spoken in French, never reassured him. Cue the slightly mortified teenage son, pressed into service to issue the same warning in his best English. 

  

Orso Kitchen & Bar won the Best Employer Food and Drink Award at Fáilte Ireland’s Employer Excellence Awards 2025. Pictured at the ceremony, from left, Michelle Daniel and Hannes Von Derfecht, Orso Kitchen & Bar, and Paul Kelly, CEO Fáilte Ireland. Pic: Eamon Ward

Despite the dire pronouncements, we quickly adapted to the harissa's fiery charm. That summer flashed back the other evening at the marvellous ORSO as I anticipated my Slow-Cooked Lamb Shank, nestled amongst pearl couscous, raisins, a vibrant red harissa, Tzatziki, salty Feta, and sweet pomegranate. Harissa promises a kick but often its heat mellows within the embrace of a dish.

Here, it, and all their other spices (mostly from Mr Bells), are judiciously handled and used to enhance the flavours rather than add heat. That was the case with the splendid lamb dish. In this case, the spice was balanced by the use of the cooling Tzatziki. It's quite a dish and very highly recommended.

Seafood Ciopinno

Indeed, ORSO’s new menu is highly recommended. The infectious enthusiasm and friendly service draw you in. Very comfortable seating, including some at the counter, is available. The restaurant is in the dead centre of the city and is so easy to get to. Also, the website is up to date, and at https://www.orso.ie/, you can check out the menus and opening times.

The Ciopinno is a must-try!

Pale Ale

Our other main dish was Seafood Ciopinno: monkfish, mussels, smoked haddock, tomato and prawn bisque, brown rice. This Italian dish is basically one of the most delicious fish stews you’ll come across. Another flavourful beauty from ORSO Head Chef Hannis Von Der Fecht and his team.

My starter, Grilled Halloumi, sunchoke syrup, and pea shoot salad, one of their vegetarian options, was a gem. There was no major spice here from the Magreb or the Levant, just a marvellous little salad from the Churchfield Community Garden—ORSO are great supporters of local producers.

CL, meanwhile, was enjoying her pan-seared prawns with chilli-brown Butter, Dukkah, and Fresh Bread. And they mean it when they say fresh, as the breads are baked to order (on their in-store stone oven upstairs—you can hardly get more local than that). Unless, of course, you choose the Elbow Lane beers with your meal. And we found the Jawbone Pale Ale as satisfying as ever.

We finished on a high note, sharing the Pear Tatin, with Toffee sauce and Whipped cream.

Halloumi starter

Next time in Orso

Next time in Orso, I’ll try the Lamb Kofta, Tzatziki, Corian­der, Pick­led Red Onion, and Fresh Bread, for starters. Then on to the Fish of the Day: whole fish (it was bream the other night) lightly spiced, Cucum­ber, fen­nel, pome­gran­ate and a salted seed gra­nola salad before again ending on a sweet note with ORSO Tiramisu with Irish Cream Liqueur, Espresso and Pistachio Cream (and perhaps a glass of Joe’s Amaretto). Looking forward to it already!

As I mentioned earlier, ORSO (and indeed the whole Market Lane group), are terrific supporters of local. Current producers and suppliers include:

Caherbeg Meats, Chicken Inn and Tom Durcan for meats; Ballycotton Seafood and K. O’Connell for fish; Chuchfield Community Gardens and Singing Frog Gardens (salad and veg), Toonsbridge (Cheese), and Mr Bells for spices and seasonings.

Prawns starter

Pear Tatin

Not just one-way traffic. For instance, the spent grain from their Elbow Lane Brewery finds its way to the Allshires in Rosscarbery, where Avril feeds it to their herd of pigs. Cocktail syrups are homemade using fresh flowers from our local growers. They are always thinking of sustainability here. For example, the water glasses and water cafafes are made from recycled wine bottles and the menus are printed on recycled paper. All this and excellent food and service as well.

The Pembroke Street venue opens for both lunch and dinner and you may find more info on times and menus here.

Dozens of current restaurant reviews here.

#invite

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Famille Fabre Grande Courtade Pinot Noir - moving away from ‘traditional’ expressions

Famille Fabre Grande Courtade Pinot Noir Vin du Pays D’Oc 2023, 13.5% ABV

€17.00 at Matson Wine Stores (Bandon, Grange, Youghal).

“We are moving away from ‘traditional’ expressions”

Pinot Noir is often considered a cool-climate wine, typically associated with regions like Burgundy, Oregon, Germany and New Zealand’s South Island. However, our Grande Courtade stands out as an exception. The grapes for this wine are sourced from the warmer vineyards of Languedoc, specifically around the larger towns of Narbonne and Béziers. Despite its origin in the hot Midi, this wine, crafted by the esteemed Fabre family, is Highly Recommended, even if it doesn’t quite match the depth of its cold climate counterparts.

The wine is typically light ruby in colour. The aroma is predominantly fruity, especially with notes of cherry, and there is a subtle hint of smoky peat. The palate reflects these characteristics as well, with the cherries being prominent again and a touch of pepper. Its vibrant acidity and soft tannins contribute to a smooth and elegant finish that lingers pleasantly.

They say: “The woody touch (some of the juice spends a few months in oak) we add during ageing gives it …smoky, almost peaty notes. We are moving away from ‘traditional’ expressions and freeing ourselves from them by joining the Vin de France in this cuvée.” So no AOC on the label, but this “outlier” is a good one, well priced also.

Overall, it is a versatile asset at the table and pairs well with a variety of dishes, including roasted poultry, grilled vegetables, and soft cheeses. The winemakers themselves suggest pairing it with beef tartare and a serving temperature of 14°-16°C.

ANOTHER DOUBLE WIN FOR CORK’S MARKET LANE GROUP AT FAILTE IRELAND EMPLOYER EXCELLENCE AWARDS 2025

ANOTHER DOUBLE WIN FOR CORK’S MARKET LANE GROUP AT FAILTE IRELAND EMPLOYER EXCELLENCE AWARDS 2025

L to R:  Michelle Daniel, Head Office Co-Ordinator, Market Lane Group and Conrad Howard, co-owner, Market Lane Group with Fáilte Ireland CEO Paul Kelly (right)

Cork’s progressive Market Lane Group of Restaurants has taken two of the top gongs at The Fáilte Ireland Employer Excellence Awards 2024, which were announced last night. 

ORSO restaurant took the Award for Best Employer Food & Drink in Ireland and Goldie restaurant took the Award for Best Employer in Ireland’s Ancient East for the 2^nd year in a row.  The group also comprises Market Lane, Elbow Lane Smokehouse & Brewery and The Castle Café, Blackrock. 

The Awards celebrate and spotlight Ireland's exceptional employers in tourism and they play an important role in highlighting the hardworking individuals and organizations that are committed to great employee engagement.  Aspiring to and maintaining high business standards are key to Ireland’s tourism offering, and these awards help attract employees into the tourism industry and to provide them with fulfilling, life-long careers. 

“We are honoured to have won at these Awards,” says Michelle Daniel, head office co-ordinator at the Market Lane Restaurant Group.  “Our team is everything,” she said.  “They are the very heart of everything we do.

“Empowering our colleagues with knowledge and skills, and trusting in their abilities are the essential ingredients in creating the warm, friendly, delicious experience that is at the core of the Market Lane Group’s dining ethos.” She adds.

“This recognition also helps us stand out as employers of choice in the increasingly competitive hospitality talent market.  It also comes at our peak recruitment period for the group, which is perfect timing! “

Since the group has engaged with the Failte Ireland Employer Excellence Programme it has achieved a higher retention rate and a significant reduction in the number of vacancies. "The volume and standard of job applications has also increased” adds Daniel "as well as the number of employee referrals." 

These results have engendered a stronger cultural stance within the company which has, in turn, strengthened the recruitment team’s conviction and assessment processes when choosing candidates who are the right fit for the company. 

“We have also had a much greater engagement by staff members in our ambitious environmental policies, staff training programmes and advancement opportunities at all levels.  This adds to employee skill sets, which raises standards across the board. We are understandably delighted that we started on this journey with Failte Ireland" concludes Daniel. 

The company was accredited a Great Place to Work in 2024 and 2025 and earlier in the year was listed in Ireland’s Best Workplaces 2025.