Greenes Restaurant in Cork City Reopens with an Opulent New Look and Menu

 Greenes Restaurant in Cork City Reopens

 with an Opulent New Look and Menu

Greenes Restaurant on MacCurtain Street in Cork has reopened with a brand new image, plush interiors, statement lighting and a contemporary, producer-led, traditional Irish food style menu. 

After closing its doors in February, the team at Greenes has been busy behind the scenes creating a fresh new look for the space and a recreated food offering.  

Nicolas Alegre

The Hotel Isaacs courtyard waterfall is reflected inside with cascading plants, plush green velvet booth-style seating, brass chairs with dark leather coverings, and marble table tops.  Warm lighting from oversized opulent lampshades contrasts with the walls' darker colours. The result is a warm and inviting intimate space that sets the scene for the new menu and traditional Irish dishes.  

David O'Brien, Interior Designer, Project Manager & Creative Director at RJ O'Brien Building Contractors, said, 'It was an absolute honour to work on the redesign of Greenes Restaurant. We wanted to transform a Cork gem into something that really connected to its incredible surroundings, bringing the outdoors in to create an oasis in the heart of the city.'

The menu and style of food at the new restaurant have been created to feature dishes with local producer-led hero ingredients as the focus of each dish. Diners can expect classic mains such as Beef and Beamish Stout Stew, English Market Chicken Supreme, and Quigley’s Lamb Shank served with traditional colcannon. Starters include Glenmar Scallops and Jack McCarthy’s Cork Spiced Beef. Greenes' new menu also offers ‘Steak On The Stone’ with three types of cuts that are seared and served on sizzling hot lava stone to cook to the diners liking. Ricardo Pinto heads up the Front of House.

Nicolas Alegre,  Executive Chef at Greenes Restaurant, says, “We have been busy behind the scenes, reinventing the menu and watching the interiors come to life. The new menu features local, Irish suppliers forming a basis for what we want the food at Greenes to represent”. 

Greenes Restaurant is open Tuesday to Friday 4pm to 9:30pm,  Saturdays 3pm to 10pm and Bank Holidays Sundays. It is located at 48 MacCurtain Street, Victorian Quarter, Cork, T23 F6EK. 

Keep up to date with the latest news by following Greenes Restaurant on social at @greenescork 

Blarney Castle Gardens . May Day Visit

Blarney Castle Gardens 

May Day Visit

The Judas Tree

A must-try from the Monferrato Hills: GAIA “Brich” Barbera Piemonte

GAIA “Brich” Barbera Piemonte (DOC) 2021, 14% ABV

RRP: €18.45. Stockists: 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau

 

A must-try from the Monferrato Hills 

This beautiful wine from the Monferrato Hills is a must-try!“Brich” is derived from bricco, the Piedmont dialect word for hill top or crag, while in Italian, it means jug!

This organic wine has a dark ruby colour, and fruity aromas of cherry and blackberry. On the palate, it boasts ripe dark fruit flavours with a juicy, spicy, and fresh acidity. It has a smooth and elegant finish that leaves a lasting impression. 

It is Very Highly Recommended and pairs well with pasta dishes with a meaty sauce, salami or cheese and it is perfect with pizza!

Brich is a collaboration between Gianluca Ravizza of Cascina Gaia and Eric Narioo (Vino di Anna) in the hilly Monferrato region of Piedmont. The vineyards cover 20 hectares of rolling hills, surrounded by an ancient forest, and include an orchard and working farm.

Barbera makes some terrifically exciting wines. 

The recently published VINO acknowledges that “the grape has played second fiddle to Nebbiolo for years” but also insists that Barbera “is capable of making some terrifically exciting wines”. 

According to Grapes & Wines (2015) about half the Piedmontese vineyard is given over to Barbera, “and it is from Piedmont that the finest, most concentrated examples come”. With Brich, we’re in the right place, on the right track, right here!

This post is part of a series of Italian wines that are produced by usually small or medium-sized wineries, are organic and made from native grapes. Taking some “guidance” here from the recently published VINO. Mightn’t always net the hat trick but hope to score two from the three each time. I have quite a few lined up but I’m happy to consider any suggestions or help. #OrganicItaly

“One of the best bottles of Verdicchio in the world.” Collestefano Verdicchio Di Matelica.

Collestefano  25 Anni Verdicchio Di Matelica (DOC) 2022, 12.5% ABV 

RRP: €19.25. Stockists: Le Caveau, 64 Wine, Greenman Wines, Bradleys Cork

“One of the best bottles of Verdicchio in the world.”

The colour of this outstanding organic white is a pale gold. Aromas are herby, grassy, and minerally, reminiscent of Sauvignon Blanc. With its herbal tang, it is lively and refreshing on the palate, lime zesty with the tartness of green apples and quince. And, like many Italian wines, the crisp acidity means it is superb with food (“seafood ready” is a term I've heard used in connection with Verdicchio from this area). 

More and more

Killarney Bourbon Barrel Aged Export Stout. A Very Highly Recommended Special and Beer of the Week.

Killarney Bourbon Barrel Aged Export Stout 

8.1% ABV, 750 ml bottle at the brewery

A Very Highly Recommended Special From Killarney

I was staying close to the Killarney Distillery and Brewery in Fossa recently and called in to get myself a few bottles of their superb Casey Brothers stout only to find out they don’t bottle it all. Disappointed at that (because it is one of my favourite stouts) but there was major consolation at hand in their large bottled special, this Barrel Ahed Export Stout, my latest Beer of the Week.

Deep black is the colour under a creamy coffee-coloured head. Aromas are mostly coffee and chocolate. But the big attention grabber is on the palate where the rather gentle punch is delivered, very smoothly indeed. Here the enhancement of the stout from its time in the bourbon barrel is pleasantly apparent. The roast of the malts and the contribution of the East Kent Goldings and Ariana hops plus the characters infused by the barrel, all come together in delicious harmony in a stout that is well worth buying.

I’m not too sure how many bottles of this Very Highly Recommended beer are still available; it was of course a limited edition but there didn’t seem to be a shortage when I purchased mine at the Brewery in mid-April (2024).

Produced in “Ireland’s largest independently owned and co-located distillery, brewery and visitor experience”, the process saw them first brew a small batch of imperial stout to have its flavours enhanced by spending 6 months maturing in Bourbon barrels under the care of Master Brewer Michael Bank and Master Distiller Kerr Petrie. Afterwards, the whiskey was transferred back into these casks to take on the flavours of the stout. That means a delightful bonus for both beer and whiskey drinkers.

Corkman Kerr’s journey began as an engineer, before he eventually moved into distilling, gaining experience initially in Scotland and more recently in Irish Distillers in Midleton before his thirst for new challenges drove him westward to Killarney.

Master Brewer Mike hails from the United States, where he has gained extensive experience working at Long Trail Brewing in Vermont, Ithaca Beer Company in New York, and Oyster Bay Brewing in Long Island.

As a respected member of the Institute of Brewing and Distilling and the Master Brewers Association of the Americas, Mike has received numerous accolades. And already in Killarney, his beers have gained recognition such as gold for their Rutting Red Ale at the Brussels Beer Challenge and grand gold for the Spailpín Saison at the Frankfurt International Trophy.

This Export Stout is part of their 1092 Series, the series title is a link to the year when the local Annals of Innisfallen are believed to have been compiled. They, chapter by chapter, captured the story of progress through time and history. Killarney Brewery and Distillery hope to make their own bit of history year by year. Watch out for more of these specials.

Taste of the Week: Baci di Dama by West Cork Biscuits

Taste of the Week

Baci di Dama by West Cork Biscuits

Ready for this week’s Italian lesson? Baci di Dama means Lady’s Kisses and yes, with almonds and Belgian chocolate among the ingredients, they are the sweetest and our Taste of the Week.

They are produced by the West Cork Biscuit Company from Dunmanway, who have been making good things there since 2003. 

You won’t find big automatic production lines here. “We make all our own dough in small batches, portioning and shaping by hand, then baking them in traditional ovens…..We source only natural ingredients as locally as possible, meaning…you are getting wholesome food made with you in mind.”

I picked up my packet during an unplanned stop at the Avoca shop in Molls Gap during a recent trip to the Kingdom. 

They make a whole of tasty stuff in Dunmanway and you’ll find lots of info here. 

New names added to the lineup for Inaugural Ballymaloe Festival of Food, 17th - 19th May

New names added to the lineup for Inaugural Ballymaloe Festival of Food, 17th - 19th May

Tulips in May at Ballymaloe House

New names have been added to the interesting and eclectic list of speakers and chefs participating in the inaugural Ballymaloe Festival of Food, running at Ballymaloe from Friday, May 17th to Sunday, May 19th this year. This celebration of 60 years of Ballymaloe House, as Myrtle Allen and her husband Ivan opened The Yeats Room at Ballymaloe back in 1964, with a clear message — one of sustainability, and a return to the roots of that original farm to table movement— with interesting and engaging talks from some key experts, producers and advocates telling the crucially important story of sustainable local food.

Those new additions to the exciting lineup include

Highlighting a Lake Garda Gem: Guerrieri Rizzardi Cuvée XV Bardolino Classico

Guerrieri Rizzardi Cuvée XV Bardolino Classico (DOC) 2022, 13.5% ABV.

€15.95 O’Briens Wine 

Highlighting a Lake Garda Gem: Guerrieri Rizzardi Cuvée XV Bardolino Classico 2022

Escape to the picturesque shores of Lake Garda, Italy, with the Guerrieri Rizzardi Cuvée XV Bardolino Classico 2022. This delightful red hails from a region known for its stunning scenery and, of course, its delicious wines. While its neighbour, Valpolicella, may steal the spotlight, Bardolino offers a lighter, equally captivating red waiting to be discovered.

Crafted primarily from Corvina and Rondinella grapes, the lifeblood of Bardolino wines, this DOC Classico boasts a decades-long heritage.  Guerrieri Rizzardi's meticulous approach shines through, with grapes reaching the crusher within ten minutes of picking, maximising freshness – a cornerstone of Bardolino Classico.

Bardolino. Image by Tommy from Pixabay

A Feast for the Senses:

Expect a beautiful light ruby colour that sets the stage for an enticing bouquet of mixed red berries. The first sip unveils a delightful fruitiness, a wine light-bodied and approachable. Delicate tannins and bright acidity create a perfect balance, lingering pleasantly on the finish. Highly Recommended

This versatile red pairs beautifully with an array of lighter fare. Think vegetarian dishes, chicken, turkey, or a delectable charcuterie board.  Imagine enjoying a glass alongside a stunning lakeside view – pure Italian bliss!

A Budget-Friendly Delight:

At €15.95 at O’Briens Wine, the Guerrieri Rizzardi Cuvée XV Bardolino Classico offers exceptional value. So, next time you're seeking a refreshing red that won't break the bank, consider venturing beyond the usual suspects and exploring the charm of Bardolino. After all, sometimes the hidden gems offer the most delightful surprises. If you’re shopping for it and come across a rosé from the same area known as Chiaretto, don’t be shy! One of each, please!

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On the craft trail with Mescan, Western Herd and Bullhouse.

On the craft trail with Mescan, Western Herd and Bullhouse

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Western Herd Blue Jumper IPA, 6.2% ABV, 440 ml can

The bright amber colour and all those little bubbles of this Western Herd IPA is quite a come-on. The beer’s name is apparently a Father Ted reference: “Do you remember when you were drinking Blue Jumper?”

There’s a citrus and tropical fruit presence in the aromatics, plus a hint of pine and resin, even a little dankness as well. And that vibrant hoppy edge continues all the way. After all, as the brewery indicates, India Pale Ale, or IPA is a bigger, hoppier version of a pale ale. 

This one certainly

A Hospitality Symposium : Topic - mental health and gender challenges in commercial kitchens

 A Hospitality Symposium

 A Hospitality Symposium : Topic - mental health and gender challenges in commercial kitchens will be held in University of Galway on the 15^th of May. 10am-2pm (Networking coffees from 9am and a light lunch after the event).

 

Deirdre Curran (UOG) is hosting the day and Dr Shelagh Mooney from University of Auckland who also represents Global Hospitality and Research Alliance is the keynote speaker.

 

Hopefully some interesting and thought-provoking discussions will be had on the day.

 

See link to register and there is also a QR code on the flier to register.  Register here!: Topic - mental health and gender challenges in commercial kitchens will be held in University of Galway on the 15^th of May. 10am-2pm (Networking coffees from 9am and a light lunch after the event).

 

Deirdre Curran (UOG) is hosting the day and Dr Shelagh Mooney from University of Auckland who also represents Global Hospitality and Research Alliance is the keynote speaker.

 

Hopefully some interesting and thought-provoking discussions will be had on the day.

 

See link to register and there is also a QR code on the flier to register.  Register here!

The perfect lighter red if you want a smooth and not too heavy Italian. Avignonesi Rosso di Montepulciano

Avignonesi  Rosso di Montepulciano (DOC) 2019

€25.00 Bubble Brothers. ABV is 13.5%

The perfect lighter red if you want a smooth and not too heavy Italian.

This light ruby Rosso di Montepulciano introduces itself with red and darker berries aromas. It is well-balanced on the palate, lively and smooth, fruity with a touch of spice.  A lively acidity also features as the wine heads towards a pleasant finish. Pretty faultless from start to finalé, this vibrant and approachable red wine from Tuscany is Very Highly Recommended.

As importers and sellers Bubble Brothers say

From gill-to-fin, Aishling Moore has the Whole Catch covered in her new book

Red Gurnard and, below, on the plate at Goldie.

 

#10 WHOLE CATCH

Aishling Moore

Blasta Books

Published 25^th April, £13/€15

#10: WHOLE CATCH introduces you to pioneering young chef Aishling Moore, one of Ireland’s biggest advocates for regenerative aquaculture and a promoter of the gill-to-fin approach.

 

At 24 years old, Aishling opened Goldie, a seafood bistro in Cork. In just two years, Aishling gained the restaurant a Michelin Bib Gourmand, among many other awards - most recently Food & Wine’s Chef of the Year 2023.

Aishling in Ballycotton

The name of the restaurant is a nod to the much loved ‘Goldie’ fish-shaped weathervane that sits on top of the famous Shandon Bells at the ancient St Anne’s church in Shandon, just north of the city centre.   The weathervane symbolises

Three Days in the Kingdom. Food Diary

Three Days in the Kingdom. Food Diary 

Day 1

Smoked Haddock Beignets with Crab Mayonnaise and Pickled Cucumber at Nua Vista 

Beautiful ware by Ross Kenmare

We had three days or so to check out the eating and drinking scene in the Kingdom. Well, more like in Killarney and Kenmare. It would take much more than three days to sample the full county!

Headed off from Cork for Kenmare on a good enough day. The "new" driver made