Waterford Festival of Food. A tasty West Waterford slice

 Waterford Festival of Food. A tasty West Waterford slice

The Hatmaker Hotel and The Farmgate Lismore

A 24 hour visit to West Waterford turned into something of a food trip - most of them do. The annual weekend Waterford Festival of Food began at more or less the same time we landed in Dungarvan on Thursday evening.

Our base for the night was the Hatmaker Hotel, now creeping up to its first birthday. It is based in a beautiful reconstructed heritage building. And is named after the previous occupant's business. The rooms, 16 in all, are incontestably glorious, the spectacular Peacock tail headboards immediately catch the eye as does the statement bathtub in the spacious bathroom.

Dungarvan

There is no restaurant here but the ground floor café bar, with a sun trap of a courtyard, does quite a good job all day long. After a stroll around town, We dropped in just as they turned from café to wine bar. After quite a lunch in Youghal, the menu of sharing boards was enough for us.

Indeed, the one that we ordered, a mix of cheese and charcuterie, was one of the best around and certainly proved sufficient for us. The wine list, short, is entirely French and I renewed acquaintance with one of favourite whites, the Château Turcaud Entre-Deux-Mers Blanc, a delicious blend of Sauvignon blanc and Semillon. 

Sunny terrace at the Hatmaker

The Hatmaker aim to support local and glad to see that they had a few different bottles of the Dungarvan Brewing company’s beer in the chill and I enjoyed my choice: the Helvick Head Blonde Ale. 

We were back there for our breakfast. No cooked breakfast but the continental offering is more than acceptable. Both of us were highly impressed by the Granola Parfait.

Refreshing ale at the Hatmaker

No restaurant in the Hatmaker but the Michelin starred Cliff House is an easy drive away.

A few hours later, we were up on the Vee. On social media the previous evening I had read of a fire at Mount Mellaray but the buildings looked in good nick as we passed on the road from Cappoquin. I read later the fire was confined to furze bushes on a nearby hill.

After enjoying the views from the Vee (quite an amount of fields in the distance were yellow with rapeseed) and after a few strolls (the wind from the previous day had died down), we took the Lismore road, heading for  a Waterford Festival of Food event at the Farmgate.

Bruschetta starter at Farmgate

It was a lunchtime event and was more or less a sell-out. We had booked just a couple of days earlier but all we could get was a counter seat (they are quite an attraction here) at 2.00pm.

The Farmgate is doing well after the move from Midleton. Everybody gets a warm welcome here. It is quite a neighbourhood restaurant, many customers known by the first name. We enjoyed the relaxed ambience, buoyant and bright.

Lismore Castle

A few chats included one about the frequent Local Link Bus that connects Lismore with Dungarvan in about 30 minutes. One server joked that by night the service is known as the Drink Link.

No cavalcade of choices here, just three starters and three mains.  No dessert included though coffee and tea were on the special luncheon menu at fifty euro a head.

Cod

The Farmgate, as they have for decades, support local and that is obvious from the menu. We enjoyed starters of Croquettes of McGrath’s lamb, mint and yogurt dressing on a bed of Roger Ahern’s Salad leaves, and a Bruschetta with Knockanore mozzarella, roasted Irish vine tomatoes, wild garlic and basil pesto. I didn't know they produce Mozzarella in Knockanore (near Villierstown).

McGrath’s Chicken Supreme was one of the main courses, with a white wine, lemon and  Thyme cream sauce, and served with spring onion champ and a carrot and parsnip puree. The same veg came with our other main dish the Baked Cod with a leek and mussel sauce and we also shared a side dish of seasonal root veg along with some green beans. Each plate went back clean!

Soon it was time for the coffee and then a sunny 45 minute drive back  to Cork via Tallow, Conna and Watergrasshill.

Also in this trip: Welcome Lunch at Clancy's Bar & Restaurant Youghal

Trees on the Vee. Spot the yellow of the rapeseed fields in the distance?

Clancy’s. A welcome lunch of three tarts, almost!

Clancy’s. A welcome lunch of three tarts, almost!

St Tola Tartlet

After a walk against the wind on the Youghal Eco Boardwalk, with grains of sand stinging the old facial skin, we arrived back at the Front Strand to a welcome lunch in nearby Clancy’s.

It was a lunch starring three tarts, almost. Almost, because the dessert of Creme Brûlée was the traditional and not the tart version. 

Tempura Prawns 

Chicken and galette

The St. Tola Goats Cheese Tartlet (€12.90) was the star of the show and my starter. The attractively presented tartlet was packed with the noble St Tola, beetroot and pomegranate seeds, an excellent tarty combination, further enhanced by watercress, toasted golden nuts, raspberry dust and rose hip dressing. Happy sounds across the table, as CL enjoyed her Tempura Prawns (€13.90) with sweet chilli salsa, mixed leaves, curry mayo.

Their Free Range Chicken Supreme €22.90 was an excellent example of the type, not a bite was left. It came with mashed potato, a galette (tart) of Savoy cabbage, bacon and wild mushroom, along with a creamy marsala wine sauce, a winning combination for sure.

I was looking for a good feed after the windy walk and my mains was the Roast Sirloin Of Irish Beef (€19.90). The Yorkshire Pudding wasn’t available (not that I worried too much, not my favourite at all) but I did enjoy the tender tasty beef, the creamed potato and the shared seasonal vegetables. That amazing house jús, a generous pour, played a leading role.

Beef

The Crême Brûlée was shared. The Créma Catalana (€7.90,) to give it its full title, is served with a large cinnamon flavoured cookie (a treat in itself). All in all, a big thumbs up.

What I did notice here, aside from the welcome and friendly service, was their amazing whiskey list. There must be about three dozen Irish types, including plenty from Midleton of course, and then they have bottles from all over, including Japan. We were driving to Dungarvan so had to leave them all on the shelf. Next time.

It would be a great excuse to get the train to Youghal but that service ceased decades ago. Clancy’s have some railway memorabilia around the impressive premises and as we strolled back to the car we could see the old turnable - at least its concrete circumference - where the train engines were turned around to head back to the city. 

I used that train many a time on childhood trips to the front stand, my head out the window as smoke and sparks flew by, sometimes setting fire to the vegetation on the cuttings. Choo, Choo. Well it was a different kind of chew in Clancy’s, quite an impressive one at that.

Rowing on the River. Training on the Lee

 Rowing on the River. Training on the Lee

Pics 18th April 2026

25 storey tower at The Railyard

25 storey tower at The Railyard, with the Elysian on the left

Eight ladies. Out of the dark Into the light.

Four together

Eastern side of the Port of Cork

Tivoli docks

Kinsale hospitality group enters new phase as The Kinsale Collective

 Kinsale hospitality group enters new phase as The Kinsale Collective 

The Blue Haven Collection is entering a new phase, evolving into The Kinsale Collective as part of a forward-looking vision for the business

The group owns and operates a portfolio of well-known hospitality properties across Cork. The new brand, The Kinsale Collective, comprises The Blue Haven Hotel, The Old Bank Townhouse, Hamlets Bar and Michelin Guide–recognised Rare Restaurant in Kinsale; The Schull Harbour Hotel and Deep Blue Leisure Centre in Schull, along with Kiely’s in Cork City.

The move follows a recent €10m plus buyout by Managing Director Ciaran Fitzgerald, marking a significant step in the group's continued development.

Ciaran Fitzgerald, Managing Director of The Kinsale Collective, said: “This marks an important step forward for the business. The Kinsale Collective reflects how we are now operating — as a group of distinct properties with a shared vision and clear direction for the future. We’re focused on building on the strength of what’s already here while continuing to evolve and grow the business in a considered way.”

Fitzgerald, who has over 20 years’ experience in the hospitality sector, began his career with KPMG as a Chartered Accountant and has since held a number of senior leadership roles within the industry. 

As part of this next phase and to deliver this vision for the business, the group has made a number of key senior appointments, including the recent arrival of Director of Sales & Marketing, Dan Sweeney, formerly Marketing Director with Cliste Hospitality, with some exciting new appointments on the horizon.

Ciaran added, “A key priority for us is investing in our team. These recent appointments are an important part of that — ensuring we have the right people in place to deliver on our ambition and continue to strengthen the business across all areas.”

Keep up to date with the latest news by following The Kinsale Collective on social @thekinsalecollective.

Ireland joins EU campaign to support safer, smarter food choices this summer

 Ireland joins EU campaign to support safer, smarter food choices this summer

 

Ireland has launched the 2026 Safe2Eat campaign, a major European initiative providing clear, science-based advice to help people make safer food choices as the busy summer season approaches.

Led by the European Food Safety Authority (EFSA) and supported in Ireland by Safefood, the campaign returns for its sixth year, building on strong engagement across Europe and encouraging people to think more critically about the food they eat.

Running from April to July, the campaign provides practical, easy-to-follow advice designed to support safer everyday habits — particularly during the summer months when food is more likely to be prepared, shared and eaten outdoors. This includes key seasonal moments for family and friends' gatherings, such as BBQ season and family celebrations. 

In Ireland, the campaign will focus on practical guidance around food allergens and food composition, helping consumers better understand ingredients and labelling; along with advice on safe food handling to avoid food poisoning, including how to safely prepare, store and cook food at home.

Speaking about the campaign, Joanne Uí Chrualaoich, Safefood CEO, said: “Safe2Eat plays an important role in helping people across Ireland make informed decisions about the food they eat every day, giving them confidence and trust in the safety of their food. Partnering with EFSA is an important partnership to support protecting public health.

“As we head into the sociable summer months — with BBQs, family gatherings and outdoor eating — it’s especially important that people have clear, practical advice to help them prepare and handle food safely. This campaign helps make food safety simple and part of everyday life.”

The 2026 campaign builds on the success of previous years, which saw growing awareness and engagement among consumers. Research shows that those exposed to the Safe2Eat campaign are more likely to consider food safety when making decisions and to engage more actively with information about what they eat.

Now spanning 23 countries, the campaign continues to expand its reach, reinforcing the importance of accessible, science-based communication in supporting public confidence in food safety.

Nikolaus Kriz, Executive Director of the European Food Safety Authority (EFSA), said: “Every day, people make choices about what to eat, and they deserve to feel safe and informed. Safe2Eat 2026 turns complex scientific knowledge into practical, easy-to-use advice on handling, preparing, and understanding what’s in their food, from additives and flavourings to novel ingredients and allergens. By providing guidance people can apply at home or in daily life, the campaign promotes critical thinking, empowers citizens, and strengthens confidence in the EU’s science-based food safety system, helping everyone make safe, informed choices.” 

Irish consumers can learn more and access expert-backed advice by visiting 
efsa.europa.eu/en/safe2eat and join the conversation using #Safe2EatEU.

Clonakilty sets the stage for West Cork’s ultimate summer party as Street Carnival turns 10!

 press release

 Clonakilty sets the stage for West Cork’s ultimate summer party as Street Carnival turns 10!

Back L-R Melissa Clarke, Andrew Loane, Tim Coffey, Kevin O'Regan, Rob O'Keeffe, Trevor Kingston, Front L-R Diarmuid O'Sullivan, Mary T Daly and Kay Hurley of Irish Yogurts at the Clonakilty Street Carnival launch 2026. Photo Dermot Sull

On Saturday 13 June 2026, Clonakilty marks a major milestone as the Irish Yogurts Clonakilty Street Carnival celebrates its 10th anniversary, honouring a decade of community spirit, creativity and cultural celebration in West Cork.

This milestone year will feature special guest star, Irish former rugby union player, Simon Zebo, alongside performances from headline acts including, ‘Live Forever’ Oasis Tribute Band - the definitive tribute to the iconic Manchester super group Oasis, The Kates and Black Apple Bastrds, with a packed programme of free live music, street entertainment and family-friendly activities throughout the day, all set in a fully pedestrianised town centre.

The Irish Yogurts Clonakilty Street Carnival is now famed for its unique long table dining experience, set amongst the colourful backdrop of Clonakilty’s bustling townscape, serving up a delectable feast of local cuisine, drawing visitors from across the region and beyond.  This year’s 10^th anniversary will showcase a captivating and unforgettable gastronomic day that will delight all food lovers. 

At the launch of this year’s Irish Yogurts Clonakilty Street Carnival, Simon Zebo said, “It’s a real honour to be involved in this year’s Irish Yogurts Clonakilty Street Carnival. The day is all about bringing people together, celebrating local food producers and showcasing the very best talent within West Cork and Ireland. From my time on the pitch, community was everything, and you can feel that same spirit within the Clonakilty Street Carnival. Everyone from families, neighbours, volunteers and local businesses, all pulling together in the same direction to make something very special happen. It’s not only about what’s on the plate, it’s a celebration of the people behind it all and the stories they bring to the table. I am very much looking forward to celebrating the 10 year anniversary of the Clonakilty Street Carnival this June 13^th.”  

Pearse Street will be transformed into a colourful, bustling food hub, with long communal tables stretching through the town centre. Food ticket holders can expect mouth-watering dishes prepared by the region’s top chefs from award-winning restaurants, hoteliers and food producers, with everything from curries to fresh local seafood, as they enjoy West Cork’s largest outdoor dining celebration.

First launched in 2016 following the town’s streetscape renewal, the carnival has grown into one of the region’s most hotly anticipated summer events, attracting thousands of visitors annually and showcasing the very best of Clonakilty’s vibrant community and culture. 

Organised by a dedicated volunteer team and supported by local businesses, including title sponsor Irish Yogurts Clonakilty, the event continues to reflect the town’s strong sense of pride, collaboration and creativity.

“This year’s carnival is a special celebration of everything the event has become over the past decade,” said organiser Kevin O’Regan. “Quite simply, the carnival wouldn’t be where it is today without the continued support from Irish Yogurts Clonakilty and all our sponsors, and the tireless work from our volunteers year after year. We’re excited to welcome Simon Zebo and an incredible line-up that truly reflects the spirit of Clonakilty.”

Children’s activities start from 11am from Astna Square, Clonakilty, with free music and entertainment all day long in the town centre. Food is served from 3pm until approximately 5pm, and is strictly ticketed only.  

Mark your calendar now for Saturday the 13 June as the 10th anniversary event promises a dynamic programme of activity, with full event details and food tickets available here and at @clonakiltystreetcarnival

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.