Early Bird perfection at Greene's. Super food, superb value

Early Bird perfection at Greene's

Super food, superb value.

The early bird catches the worm, is the old saying. At Greene's, you may catch a whole lot better between 4pm and 5.30pm Tuesday to Thursday when their Early Bird menu is on offer at €22 for two courses, €28 for three. 

Menu: English Market Chicken Supreme with mixed Mushrooms, Baby potatoes tarragon, and Chorizo sauce.

Just one look at this and you know its going to be perfect. This main course is perfect every single time here, always bang on, a combination of perfect sourcing, perfect cooking and presentation and the service is very much on target too. 

As is the plush venue from its cascading plants and luxurious velvet seating to statement lighting that illuminates the culinary masterpieces. And then there's that illuminated waterfall outside the main window that draws visitors in from the street to have a look.

If the chicken is something of a tradition here, this Butternut squash and Ricotta Cannelloni is just one of the amazing new main course choices on the Early Bird Menu.

Menu description: Cannelloni Butternut squash, ricotta cheese, Tomato sauce, with black olives and basil

My description: Exquisite.

Don't worry about the details. Just be open to this delightful and delicious plateful and you'll enjoy for sure!

By the way, Early Bird starters include 

Organic Ardsallagh Goats Cheese,  Apple and beetroot.

Greene’s Seafood Chowder with Ballycotton smoked fish, mussels and Pana Bread.

and Soup of the evening. "Wholesome, comforting like no other. With soda bread."

Desserts can sometime be a letdown. No danger of that here. I've enjoyed that Sticky Date Pudding (above) previously and had no hesitation in ordering it again with its Toffee Brandy Sauce and vanilla ice cream. Another toothsome dessert (below) is the Spiced Roast Pear: Caramelised pear, spices, vanilla cream, pistachio praline. Go on, treat yourself!

Overall, the Greene's menu, including the Early Bird, is a celebration of local flavour and  heritage. Look out for their Beef and Beamish Stout Stew, Quigley’s Lamb Shank and of course the English Market Chicken Supreme. Here too you may enjoy the pleasure of dining with  ‘Steak On The Stone’, offering a choice of prime cuts sizzled to perfection. The steaks make quite an impression as they arrive at the table. And the kitchen is also noted for excellent fish dishes. More info here.

Visitors wander in from the street to check out the waterfall

CASTLE PUTS DOWN ROOTS. Barberstown Plants 2,500 Native Trees

press release

CASTLE PUTS DOWN ROOTS

Barberstown Plants 2,500 Native Trees

Amanda Torrens at the launch. See video of the occasion here

Barberstown Castle proudly welcomed The 100 Million Trees Project to its historic grounds and planted 2,500 indigenous Irish trees together with its own staff, customers and friends, last week (Monday, 13^th of April).

The initiative was made possible through the generosity of Barberstown Castle owner, Amanda Torrens, who secured the planting package at auction in aid of The Hope Foundation. The project not only enhances biodiversity on the Castle’s 20-acre grounds but also reflects a deeper story of renewal, one that mirrors the transformation of Barberstown Castle itself in recent years. 

 

When Amanda Torrens acquired the property in 2021, the operation employed just 12 people. Today, that number has grown to 157, reflecting a significant period of investment, revitalisation and ambition.

Jane Murphy, Amanda Torrens and Jess Day . 

Speaking about the milestone, Amanda Torrens said, “planting these trees feels incredibly symbolic of what has been happening here at Barberstown. From a team of just 12 people to more than 150 employees today, we have seen extraordinary growth, not just in numbers, but in energy, creativity and vision. 

These trees will grow alongside our team and our business, putting down roots that will last for generations. We are only ever custodians of this Castle, and it is our responsibility to nurture and future-proof it in every way we can.  These trees will be here long after we are all gone and will help us to support our climate, encourage biodiversity and to champion and protect the natural world.”

The planting initiative comes as Barberstown Castle enters a new chapter, with the estate being continually renewed through a programme of thoughtful enhancements. The four-star historic castle hotel is currently completing a series of renovations to its public areas, carried out throughout January and due for completion in mid-February 2026.

 

With over 700 years of history behind its storied stone walls, Barberstown Castle has evolved from a Norman stronghold to an aristocratic residence, later becoming a musical retreat and now one of Ireland’s most atmospheric country house hotels. Formerly home to Eric Clapton between 1979 and 1987, the castle continues to welcome guests from around the world.

Originally constructed in 1288, the castle has grown through Elizabethan and Victorian additions layered onto its medieval core. Since opening as a guesthouse in 1971, it has steadily expanded into a much-loved hospitality destination.

Recent renovations have transformed the castle’s public spaces, including the creation of the elegant Garden Lounge, a bright and welcoming hub showcasing contemporary works by French artist Patrick Rubinstein in collaboration with Gormley’s. The adjacent Garden Bar and Garden Suite have also been refreshed, enhancing the guest experience while maintaining a strong connection to the surrounding gardens.

The hotel is a proud member of Ireland’s Blue Book and the winner of the Good Food Ireland Hotel Restaurant of the Year 2025. Set on 20 acres and located just 30 minutes from Dublin city centre and Dublin Airport, Barberstown Castle continues to balance heritage with forward-thinking vision. The addition of 2,500 native trees reinforces this commitment — rooting the Castle’s future as firmly in sustainability and community as it is in history and hospitality.

For further information or to book, visit www.barberstowncastle.ie or call (01) 628 8157.

 

Beer Tip. One blond from Mescan and a lager by Rye River

Beer Tip

Both Very Highly Recommended!

Both Very Highly Recommended!

 

Art and terroir: an evening with Château La Coste at Park Hotel Kenmare

 Art and terroir: an evening with Château La Coste at Park Hotel Kenmare

 

On April 26th, Park Hotel Kenmare will host a celebration of fine art and fine winemaking, with a wine dinner featuring the organic and biodynamic pours of Château La Coste, introduced by their head winemaker, Paul Guillouard.

 

The connection between the two estates is a natural one. Château La Coste is an Irish-owned 200-hectare organic vineyard in Aix-en-Provence that, much like Park Hotel Kenmare, places a deep value on contemporary art and architecture. While the Château is known for its Provencal sunlight and the Park for its restful Kerry views, both share a philosophy of understated quality, appreciation of craft, and a respect for the land.

 

Winemaker Paul Guillouard will share the story of the estate’s transition to biodynamic viticulture, and introduce the selection of wines on the night. With a background spanning Chablis and Corsica, his approach is defined by minimal intervention, allowing the limestone-rich soils of Provence to speak clearly through each vintage.

 

Beginning at 6.30 pm, the night opens with Château La Coste La Bulle Sparkling Rosé NV and a selection of garden canapés, followed by dinner at 7 pm. The format is designed to be conversational and relaxed, with Paul introducing each pairing as the evening progresses.

 

The menu, designed by Park Hotel Kenmare’s head chef James O’Sullivan, focuses on seasonal ingredients from local producers, paired with wines that reflect the specific character of the Château La Coste vineyards, and echo the respect for terroir.

 

The starter of Spillanes crabmeat and torched Goatsbridge trout with wakame and caviar is paired with the Grand Vin Rosé 2024. This gourmet rosé is floral and bright, offering a clean balance to the seafood. The second course features roast halibut with Derrynane pepper dulse and a mussel beurre blanc, accompanied by the Château La Coste Grand Vin Blanc 2024, a blend of Chardonnay and Rolle that carries notes of citrus and toasted brioche with a subtle saline finish.

 

For the main course, Kerry hill lamb with vadouvan aubergine, morels, and wild garlic is paired with the Grand Vin Rouge 2020, an elegant, structured red aged for 18 months in oak. The evening concludes with a dessert of vanilla soft serve, garden magnolia, and forced rhubarb, served alongside the estate’s signature Château Rosé 2024, known for its pale colour and delicate mineral lift.

 

The Château La Coste wine dinner is €140 per person and can be booked via Eventbrite, by calling the hotel on 064 664 1200 or emailing info@parkkenmare.com.

 

Make a night of it from €302.50 pps which includes a place at the wine dinner, an overnight stay and breakfast the following morning for each guest.

 

www.parkkenmare.com.

#pressrelease

Liberty Grill gives the midweek slump a delicious bump

 Liberty Grill gives the midweek slump a delicious bump

Seared Beef Salad

Feeling that midweek slump? What not check out some of the offerings around two as a few restaurants are trying to fill the Tuesday to Thursday gap.

Indeed, Liberty Grill have an offer for each day from Tuesday to Thursday. I called there last Tuesday to take advantage of the Tuesday Date Night. For €50 per cou­ple, you share a starter, enjoy two main courses, and fin­ish with a dessert to share. A relaxed and deli­cious way to break up the week — and a very good excuse to skip the cook­ing and share time.

We certainly enjoyed it. Excellent food and a lovely service as well. We started off with a plate of Louisiana style Calamari with a lime and corian­der mayo. The Calamari, which can be quite chewy in some places, were perfectly cooked and that mayo enhanced them. There was also a choice of Fish Cakes, Chicken Wings., Tomato Salsa Bruschetta, and Mexican Mille Feuille.

Caesar Salad, with chicken.

On then to the mains and here I met an old friend: their Seared Beef Salad. You get Vodka and chilli mar­i­nated steak strips, char­grilled on sea­sonal leaves with bal­samic onions, rus­tic pota­toes, red pep­pers and toasted pecans plus one of the best salads around. A jazzy dish, top quality and no shortage of quantity either.

CL meanwhile was enjoying her Little Gem Caesar Salad. This consists of Grilled avo­cado, crou­tons, capers and vegan parme­san shav­ings with Cae­sar dress­ing and your choice of tem­peh or free- range chicken and bacon. She picked the chicken (for which there is a small supplement). Thumps up here as well.

Other mains on offer were Fish and Chips, two Steaks and a variety of the Burgers on which Liberty first built their reputation and their loyal following. Of course we had the sweet finish, sharing a heavenly Tarte Tatin. Dark and sticky caramel, sweet apples and vanilla ice-cream combined to make this toothsome dessert and put a smile on our faces as we headed out into Washington Street.

Tarte Tatin

******************************

Liberty also have offers, with a difference, on Wednesday and Thursday

Wednes­day Wine Social | €10 off any bot­tle, all day. “Some of the best mid­week con­ver­sa­tions hap­pen over a good bot­tle. We’ve done the hard work choos­ing the wine — you just need to show up. Many of our wines are organic and vegan- friendly, per­fect along­side our evening à la carte or a long lazy lunch.”

Love ♥️ Thurs­days | €37 for 2 courses of Cork’s finest. Choose your main course of a pre­mium steak from O’Mahony’s Butch­ers in the Eng­lish Mar­ket OR the fresh­est catch from Bal­ly­cot­ton Seafood and O’Connell’s — along­side sea­sonal accom­pa­ni­ments straight from the kitchen.

See the Menus here 

Dave Long Tours Ltd. acquires The Viaduct Restaurant, Cork

The Viaduct Restaurant, Cork,  acquired 

by Dave Long Tours Ltd. 

Cliste Hospitality today announce the sale of The Viaduct Restaurant in Cork to Dave Long Coach Travel Ltd., with the business due to close  on Monday, 25th May 2026.

For the coming weeks, the focus remains firmly on welcoming guests and continuing to deliver the experience that customers know and value. During this time, there will be no disruption to day-to-day operations, and all existing bookings will be honoured in full. This includes all upcoming Communion and Confirmation celebrations, with guests assured that their plans will proceed exactly as arranged. Gift vouchers will also continue to be accepted and can be redeemed in full prior to closing.

As the closing date approaches, the team at The Viaduct Restaurant looks forward to welcoming both loyal customers and new guests, offering an opportunity to enjoy the restaurant once more and to thank all those who have supported The Viaduct Restaurant over the years. The management team at The Viaduct wish to sincerely acknowledge the commitment and professionalism of the team, past and present, whose contribution has been central to the restaurant’s success. 

The property has been acquired by Damien Long of Dave Long Coach Travel Ltd., who said, “For us, the acquisition of this iconic Viaduct premises represents a hugely exciting opportunity as we develop this site into our new purpose-built transport hub. This hub will include a new daily Cork to Dublin bus service and a brand new park-and-ride shuttle service with multiple city centre stops and a stop at Kent Station. In addition, the building itself will be reimagined as a roadside plaza, similar in style to the popular motorway service plazas. We're really excited to begin development on this first-of-its-kind project, which will deliver a level of transport connectivity never seen before for the people of West Cork, Cork City and the surrounding areas.”

The sales process was managed by Rob Coughlan of Cohalan Downing Estate Agents, and the owners would like to thank him for his professional guidance and support in delivering a smooth and successful transaction. 

ENDS

Anarchy reigns at Cask. In the best possible taste, of course.

 Cask Unveils 'Tasty Anarchy', A Revolutionary New Cocktail Menu

Miki Barlok's photo shows Harry Broadhurst and Linda O'Flynn eyeing the
"Buzzin' with Intent" cocktail  inspired by Boomtree Bees who work
to protect Ireland's native honeybee.

Cask, Cork city’s award-winning cocktail bar located on MacCurtain Street, is set to launched its most ambitious menu to date, Tasty Anarchy, on Tuesday 14th April 2026. The new menu represents an exploration of flavour, creativity and sustainability, redefining the way cocktails connect people to place, land and time.

Tasty Anarchy is more than a list of drinks, it is a living, evolving expression of Cask’s philosophy. 

“Our goal with Tasty Anarchy was to go beyond the traditional cocktail experience,” explains Andy Ferreira, Managing Partner at Cask. “We wanted to create something deeply rooted in Irish craft, ecological stewardship and genuine connection, to create a menu that immerses guests in the story behind every ingredient, every collaboration, and every drink.”

Across sixteen drinks, Cask has collaborated with the people quietly reshaping how we live with the land: seed savers, coastal foragers, farmers, and craft producers. The menu celebrates the unpredictability of wild fermentation, the slow alchemy of plants, and the quiet patience of a growing forest.

Since opening in 2017, Cask has built a reputation as one of Ireland’s most innovative cocktail bars, with numerous national and international accolades. Tasty Anarchy continues this legacy, offering a menu that is immersive, thought-provoking, and rooted in the ethos of connection to the land, to people, and to creativity itself.

Location: Cask, 48 MacCurtain Street, Cork 

Website for Menus and Bookings: www.caskcork.com

Social Media: Instagram @caskcork | Facebook @Cask

Delicious Midweek Lunch in Ballymaloe's Conservatory.

Delicious Midweek Lunch in Ballymaloe's Conservatory

Simple Irish Cuisine

Ballymaloe use the three words above to headline their food offering.

"When you dine in our historic country house, you are dining in the internationally recognised birthplace of modern Irish cuisine. Since 1964, we have built this reputation on sustainable food principles, seasonal menus and master craftsmanship. Today, we continue to serve simple Irish cuisine using the freshest seasonal ingredients that we grow in our walled garden, rear on our on-site farm and buy from the most trusted local suppliers."

On the Ballymaloe plate, there are no fancy tricks or gimmicks to make it look appetising, so no Espuma, no Liquid Nitrogen, no liquids turned into powder. No need. The local produce, in the skilled hands of Head Chef Dervilla O'Flynn, speaks for itself.

Simple. Simply Superb!

Lunch in the Conservatory is served Monday to Saturday 12:30 to 14:00. More on dining at Ballymaloe here.

Slow Roast Shoulder of East Cork Lamb with (the amazing) Thyme Jus, Gremolata & Braised Crushed Turnip. No long list of ingredients for the above main course, they keep it simple. Gremolata, as many of you know, is a green sauce made with chopped parsley, lemon zest, and garlic, regularly served with Ossobuco. But here its match with the lamb was a happy and delicious one.

The simple pattern is also evident in the superb Pan Fried Ballycotton Sole (below), Saffron, Vermouth Sauce & Braised Garden Leeks. Other dishes that appear under Mains in the menu - it can change from time to time - are Braised Short Rib of Beef, Horseradish Crème Fraîche, Confit Onion & Garden Kale,  and also Roast Caherbeg Free Range Bacon, Fennel Jus, Pancetta Stuffing & Sautéed Wild Garlic. In addition, there is a vegetarian option. 

Shellfish Arancini with Pickled Ginger Aioli  above, and below, the Ballymaloe Farm Pork & Apricot Terrine with Mostarda, and Toast, that I enjoyed and was absolutely superb. The arancini also went down a treat and another starter on offer last week was the Portobello Mushroom Soup with Thyme Gremolata.  

Sweet ending.

Pistachio Meringue with New Season Rhubarb & Vanilla Ice Cream. Again, just three main ingredients and a terrific combination with the vegetable often thought as a fruit at the heart of it. We both agreed on this choice leaving the Twice Baked Chocolate Cake for another day. We finished off this very enjoyable lunch with a shared pot of the high quality Golden Bean Coffee. Also on offer was Herb Tea and Barry’s Tea. 

Head Chef Dervilla O’Flynn is the guiding hand here. So well done to her and her team, and thanks also to  our well-informed and discreetly attentive server who enhanced our experience and made the visit a very pleasant one indeed.

The Castle Cafe. An excellent and friendly neighbourhood restaurant in the bailey of Cork's iconic Blackrock Castle.

The Castle Cafe. An excellent and friendly neighbourhood restaurant in the bailey of Cork's iconic Blackrock Castle.

Cauliflower

You won't be dining in the castle's grand hall at Blackrock’s Castle Cafe – but that's not a bad thing. The cafe itself is a bright, airy separate building just metres from the castle steps, with glass walls letting the light pour in. You may not have your regal robes on but you will get food fit for royals, the only difference is that you pay for it!

The Cas­tle is a fam­ily friendly neigh­bour­hood restau­rant. Old and very young were enjoying lunch when we called there last week. The food, which features the best of local produce, was excellent as was the welcome and the service was friendly and efficient throughout.

You can combine your visit to the café with a stroll through the nearby village, maybe drop into the castle itself  and see the Observatory and there are kilometres of walks in the immediate area. The Cas­tle restaurant is a pop­u­lar venue, just out­side the city centre. It is open Tuesday to Sunday.

We had quite a choice of starters including Rosscarbery pork belly, miso maple glaze, spring onion, sesame seeds, Ballycotton smoked fish gratin with toasted sourdough ,  and Glenbeigh mussels in a white wine cream sauce, with toasted sourdough. Our pick- we shared - was the Cauliflower bravas with tahini ketchup, tumeric aioli and coriander. Absolutely enjoyed this slightly spiced dish, an ideal starter. Very Highly Recommended.

Chicken and cabbage......

Sandwiches and Platters also feature here at this time of day and the one that caught my eye was the Turkish platter of grilled Toonsbridge halloumi, white bean hummus, beetroot egg, sweet onion pickle, cous-cous, house flatbread and harissa aioli.

But we went straight to the Mains. Again, there were quite a few, including a Seared fillet steak on  flatbread, Seared Hake fillet, a Slow-cooked Crowe’s bacon collar with a honey and mustard glaze, Fish and Chips, and more. 

There a couple of chicken options including CL’s choice of Roast marinated chicken, maple and thyme root vegetable, white cabbage with caraway butter, mashed potato and gravy, pretty much a Castle classic and served here for quite a few years. We could taste why, even the cabbage was a star. You can bet on this one!

One of a selection
of local soft drinks.
Wines, beers,
cocktails too.

Mine wasn't as traditional, at least not in these parts.  I took a punt on the Balinese Nasi Goreng of shredded Skeaghanore confit duck, chilli, soy and ginger rice, pickled fennel, cucumber and scallions topped with a fried egg.  With the high quality Skeaghanore duck at its centre, this Indonesian Fried Rice dish was an intriguing melange of textures, flavours and well-judged spice. It was polished off, down to the last grain of rice! And not a scrap of that pickled veg was left.

No room for dessert, though. Hard to leave their famous Marmalade and Vanilla Bread & Butter Pudding behind. Next time! 

The Castle is one of the five restaurants in the Market Lane group, the others being Market Lane itself, ORSO, Elbow Lane (with its micro-brewery) and Goldie. The group is a huge supporter of local produce and suppliers and you may see the full list here. 

Balinese Nasi Goreng

Sustainability is very much on the agenda. All five restaurants are Food Waste Charter Members. Market Lane, in conjunction with others, are creating a native tree forest. Their honey comes from urban bee hives. Coffee grounds go their vegetable growers to be turned into compost. Their fleet consists of electric or pedal powered vehicles. Their takeaway containers are biodegradable. They have solar panels on the roof of the city centre restaurant, with more to follow. The list goes on. They practice what they preach.

More on the Castle Café here. Check out the menus and opening times and order gift vouchers.

Blackrock Castle

Dining at Dunluce Lodge. Sensational Experience. Stunning Location.

press release

Dining at Dunluce Lodge. 

Sensational Experience. Stunning Location.

 

Just one year after opening its doors, Dunluce Lodge in Portrush, Co. Antrim has firmly established itself as one of Ireland’s most distinguished luxury hospitality destinations. In a remarkable first year, the 35-bedroom, five-star property has earned a series of accolades and prestigious affiliations, positioning it among the world’s finest boutique hotels. Yet beyond its luxurious surroundings and dramatic coastal setting, it is the dining experience that truly defines a stay here.

Located along the iconic Causeway Coastal Route and just moments from Whiterocks Beach via a private walkway, Dunluce Lodge offers a rare sense of calm in one of Ireland’s most striking landscapes. Evenings unfold slowly, cocktails by the fire, freshly shucked oysters at the bar, the Atlantic fading into dusk.

 

At Dunluce Lodge, food is central to the story. Under the direction of Executive Head Chef Stephen Holland (pictured), the culinary team delivers a highly refined expression of Northern Ireland’s natural larder, supported by impeccable, intuitive service.

At the heart of the experience is The Restaurant at Dunluce Lodge, where Holland’s menus are shaped by seasonality, sustainability and close relationships with local farmers, fishermen and artisan producers. A Tyrone native, Holland’s culinary journey began at just thirteen, inspired by his mother Patricia and his great aunt Kathleen, whose love of cooking sparked his lifelong passion. His career has since spanned the globe, including time working with celebrity chef, Rick Stein and cooking for distinguished guests such as Queen Elizabeth II, before returning home with a clear vision: to champion the produce of Northern Ireland.

 

“The Causeway Coast offers an incredible natural pantry,” says Holland. “Our aim is to give diners a true taste of this place and celebrate its rich bounty by working with exceptional local producers and allowing those ingredients to shine.”

That philosophy is evident in every dish. Co Down oysters on offer are pristine and briny, lifted with Burren balsamic horseradish vinegar and lemon. Kilkeel crab and mussel salad, finished with a delicate fennel and dulse pickle.

Seafood is a constant thread throughout the menu. Grilled local fish is paired with sweet brown shrimp, samphire and a sharp lemon and bay vinegar. Halibut is elevated with crayfish, samphire and radish while hake is served with charred leek, potato and leek pavé and a robust XO sauce. Each dish is rooted in both technical precision and a strong sense of place.

 

For meat lovers, provenance is paramount. The standout 400g bone-in sirloin of Lisdergan beef is a celebration of Northern Ireland’s exceptional farming, served simply with a rich red wine jus to allow the quality of the meat to come through. Elsewhere, Lisdergan flax-fed beef fillet is complemented by braised beef cheek and fine herb stock, while Eccelgreens pork is paired with Armagh apple butter and preserved fennel, further reflecting the kitchen’s commitment to sourcing local pork.

Beyond the main restaurant, Dunluce Lodge offers a variety of distinctive dining experiences. The Bar provides a relaxed yet refined setting for all-day dining, where expertly crafted cocktails, fine Irish spirits and a carefully considered menu create an atmosphere that blends elegance with warmth.

 

The Vault offers a more intimate and atmospheric experience. This elegant cellar space, with its soft lighting and sense of old-world charm, is home to an exceptional collection of wines and premium whiskeys. The extensive wine list has been thoughtfully curated, featuring both classic and contemporary producers from across the globe, while the whiskey selection showcases the very best of Ireland alongside rare international finds.  The great big table in the centre is perfect for private dining or a special occasion for an intimate group.

 

Dining at Dunluce Lodge extends beyond the plate. Guests can experience chef’s table evenings, whiskey and oyster pairings, and seasonal tasting menus inspired by the Causeway Coast, as well as foraging walks with the culinary team.

Ultimately, dining at Dunluce Lodge is about more than exceptional food—it is about provenance, storytelling and a profound sense of place. Here, every ingredient has a source, every dish has a purpose, and every meal offers a true and memorable taste of the Causeway Coast. Food stories from the edge of the world where the dramatic coastline plunges into the sea.  A great story told one plate at a time, one bite at a time.

For more see www.dunluce.com or call +44 (0) 28 705 31 700.

Little Island, on the Carrigrennan Walk by the Lee.

 Little Island, the Carrigrennan Walk by the Lee.

There is a hill or two here but overall, it is an easy-to-walk paved route. It has good views of much of Cork harbour,  from Jacob's Island to Fota Island. The walk itself takes you past an old tower and you also get a view of a similar structure on Fota. It is a good place to spot rabbits and birds (such as egrets). There is a car park (no fee) and an adjacent  playground.

The ruined tower

Jacob's Island, in the hazy distance

Cowslip

The ruined tower (again)

Blackthorn in bloom. The houses at the back are across the harbour in the Passage/Monkstown area.