Get Yourself Naturally Nourished at North Point. Also in City Gate and Penrose Dock!

Get Yourself Naturally Nourished at North Point. 

Also in City Gate and Penrose Dock!

For two years now, Naturally Nourished have been keeping customers happy in their third daytime restaurant in the North Point Business Park, just off the Commons Road. It is a spacious venue, bright and airy (lots of glass), comfortable too and well worth a visit (11:30 to 14:30 Monday to Saturday). They also have outlets in City Gate at Mahon and Penrose Dock.

At North Point, in one of the brightest and airiest interiors of any restaurant in Cork, you can expect enticing warm bowls, different special hot sandwich options daily and salads galore, There are listed above the saving area and do watch out also for the daily specials on the dedicated blackboard standing just inside the entrance.

Korean Bowl

A blackboard on the ground just inside the door is dedicated to the specials and got my attention straight away. By the way, a few dishes are not available before 12.30pm. No need to wait though for the Roasted Vegetable Soup or the Korma curry with Coriander, almond flakes and basmati rice.

The 12.30pm specials included a Mexican Chipotle Beef Bowl (beef and mixed bean chip with cos lettuce, charred corn, Jalapeño salsa, tortilla chips and warm spicy rice. Quite a bowl for just €11.90 - prices are fair here!  

My choice though was the Korean Bowl and that was well worth the extra euro. It came loaded with sticky Gochujang chicken, white rice, marinated cucumber, chilli crispy mayo, radish, and toasted sesame street. Looked very appetising as it came to the table and didn’t disappoint in any aspect. CL meanwhile enjoyed here Korma curry with Coriander, almond flakes and basmati rice.

Korma

You line up to order here and while doing so I was tempted by the line-up of sandwiches, And on exit, I bought one thinking it would come in handy at suppertime! So I treated myself to the Peri Peri Chicken with rocket and a harissa mayo. The spice was quite mild overall, adding to the flavour rather then the heat, and the amount of chicken was very generous for €7.90 overall.

With all the exotic dishes, especially those with an Asian influence, you might be thinking that Naturally Nourished don’t do much with Irish suppliers. But they do! Indeed, they support a long list of local producers and suppliers as you can see from the list below.

Sandwich

This was a deli errata policy from Yvonne Whitley and Kevin Madden, founders of Naturally Nourished .”We are a health food cafe specialising in breakfast, lunch, salads, wholesome hot dishes and house baked healthy treats.” The business, billed as“health food cafes” has been operating for ten years now. Their first bricks and mortar cafe was at City Gate in Mahon  and their second venue was in Penrose Dock in 2020 followed by North Point in 2024..

So for sustainable sourcing, excellent health food, friendly and efficient service, why not give Naturally Nourished a try. No matter which part of the city you live, you’ll find one not too far away!

More on the cafés here.

Suppliers

Meat - all Irish sourced from various suppliers in The English Market

Cheese - Toonsbridge dairy, Cashel Blue and Cooleeney

Yoghurt - Killowen ard Compsey Creamery

Breads & pastries - Arbutus Bakery and Seeds Bakery Kinsale

Olives - The Real Olive Co.

Balsamic vinegars and oils - The Real Olive Co.

Chorizo and cured meats - The Real Olive Co.

Free range eggs - The Chicken Inn

Coffee - Roasted in Cork from Three Fools

Nuts, seeds & quinoa - Organic from Independent Irish health foods

Super food powders - Organic Independent Irish

health foods

Drinks - Whole Earth and Synerchi Organics - Independent Irish health

Fruit and veg - All fresh

Tea - Pukkah and Clipper organic premium tea bags

Spices, coconut oil, organic tahini - Mr Bells Spices

Packaging - all compostable from Vegware & Down to Earth material

************ 

Dunluce Lodge Celebrates First Anniversary with Major Industry Recognition and Global Prestige

press release 

Dunluce Lodge Celebrates First Anniversary with Major Industry Recognition and Global Prestige

 

Just one year after opening its doors, Dunluce Lodge in Portrush, Northern Ireland, has firmly established itself as one of Ireland’s most distinguished luxury hospitality destinations. In a remarkable first year of operation, the five-star property has achieved a series of accolades and prestigious affiliations that position it among the very finest boutique hotels in the world.

 

Among the hotel’s most notable honours is the Georgina Campbell Award, one of Ireland’s most respected and influential recognitions in the hospitality industry. The Georgina Campbell Guides are widely regarded as the gold standard for independent hospitality assessment in Ireland, celebrating excellence in hotels, restaurants and guest experiences. Receiving this award within its first year is a powerful endorsement of Dunluce Lodge’s exceptional service, refined design, and outstanding guest experience.

 

Further cementing its international reputation, Dunluce Lodge has also been accepted into the globally renowned Small Luxury Hotels of the World (SLH) portfolio. Membership in SLH is highly selective, with each property undergoing rigorous evaluation to ensure it meets the organisation’s exacting standards for quality, individuality and luxury. Inclusion signals that Dunluce Lodge is recognised on the global stage as a property delivering world-class luxury and bespoke hospitality. Adding to its growing list of distinctions, Dunluce Lodge has also become a member of Ireland’s Blue Book, a prestigious collection of the country’s most exceptional hotels, country houses, castles and restaurants. Membership is by invitation and represents a commitment to authentic Irish hospitality, outstanding culinary standards, and a distinctive sense of place.

 

Located on the spectacular North Antrim Coast, near the legendary Royal Portrush Golf Club, Dunluce Lodge has quickly become a destination for discerning travellers from around the world. The hotel’s proximity to one of golf’s most celebrated links courses has also made it a favourite among visiting players and fans of the sport.

 

In 2025, global golfing star Rory McIlroy chose Dunluce Lodge as his home during the The Open, staying at the property with his family while competing in the tournament at nearby Royal Portrush. His visit further highlighted the hotel’s appeal to international guests seeking privacy, luxury and a world-class location along one of the most scenic coastlines in Europe.

 

Over the past year, Dunluce Lodge has distinguished itself through its combination of understated luxury, exceptional cuisine, and warm, personalised service. With its intimate scale, refined interiors and dramatic coastal setting, the hotel offers guests an experience that blends contemporary elegance with the rich heritage of Northern Ireland’s Causeway Coast.

 

Commenting on the hotel’s first anniversary, General Manager Stephen Meldrew said, “Reaching our first anniversary is a proud moment for everyone at Dunluce Lodge. From the beginning, our ambition was to create something truly special on the Causeway Coast — a hotel that combines world-class luxury with the warmth and authenticity of Irish hospitality. To receive recognition such as the Georgina Campbell Award, to be welcomed into Small Luxury Hotels of the World, and to join Ireland’s Blue Book within our first year is an incredible honour for the entire team.”

 

As Dunluce Lodge celebrates its first anniversary, these achievements reflect both the vision behind the property and the dedication of its team in delivering an exceptional guest experience from day one and they look forward to welcoming guests from across Ireland and from around the world.

Dunluce Lodge, Dunluce Road, Portrush, BT56 8NB. For more see www.dunluce.com or call +44 (0) 28 705 31 700

 

Cherry Blossom Time At Blarney Castle Gardens

Cherry Blossom Time At Blarney Castle Gardens

Visit: 27.03.2026 

Blossom all around you as you walk towards the garden

 Prunus Shirotae close to the entrance

First days out for the cattle.
At least, the first time I saw them.

First flowers on the wild garlic.

In the Himalayan section, a hint of what's to come

Cyclamen, with is distinctive leaf pattern.

River, blossom and castle.

Time for a rest!

Food, Drink and Hotels Latest. Blas - Metropole - Hotels Gold Medal Dates - M&S - Fercullen - Fota Island

Food, Drink and Hotels Latest

Blas - Metropole - Hotels Gold Medal Dates - M&S - Fercullen - Fota Island 

Tom Ford Experience with Sparkling Afternoon Tea at Fota Island Resort

Whether you’re deep in wedding mood boards or just looking for an excuse to gather the girls for an upscale catch-up, Fota Island Resort is dialling up the glamour and the aroma this spring. On Saturday, 18th April, the five-star resort teams up with personal shopper Fiona Lemasney from Brown Thomas Cork, along with fragrance specialists for a one-off afternoon of scent and indulgence in the elegant surroundings of The Cove.

A sensory masterclass for anyone planning a milestone, from brides-to-be searching for that elusive big day fragrance to groups of friends looking to elevate their signature scent for the next big party. With sparkling drinks, delicate pastries and savoury treats, bridal parties and anyone planning a special occasion can explore ways to personalise their celebrations with scent.

You’ll be guided by the experts through the bold, sophisticated world of Tom Ford, in an afternoon designed for those who know that the right scent can be the ultimate accessory. Learn how to choose an aroma that suits you, layer fragrances to create a lasting memory of your special occasion, and leave with a Tom Ford scented keepsake and a gift to ensure the afternoon is a lasting memory. 

The Tom Ford Experience with Sparkling Afternoon Tea runs from 2pm to 4pm, tickets are €55 plus booking fee and spaces are limited, so booking is essential. Book via Eventbrite.

www.fotaisland.ie

Blas 2026 Dates

Entries now open for Blas na hÉireann 2026, inviting Cork producers to showcase the best of Irish food

Entries to Blas na hÉireann, the Irish Food Awards, are now open, calling on producers from across Cork to take part in the biggest competition for quality Irish produce on the island of Ireland. Now entering its 19th year, Blas na hÉireann has grown into the definitive benchmark for excellence in Irish food and drink, celebrating the producers who define the country’s dynamic food landscape.

Entries are now open at www.irishfoodawards.com. An early bird entry rate applies until Thursday April 2nd, with the final deadline for submissions on Thursday May 14th. Finalists will be notified in mid-August, with the Blas na hÉireann awards presented on October 2nd as part of the Blas Village celebrations in Dingle, running from October 1^st to 4th and featuring networking events, producer showcases, the awards ceremony and the popular Eat Ireland in a Day festival. Blas na hÉireann remains a vital platform for recognising the quality and creativity of Irish food producers and makers are invited to put their products forward and be part of Ireland’s largest celebration of food and drink.

METROPOLE HOTEL LAUNCHES NEW AFTERNOON TEA MENU AHEAD OF EASTER BREAK

Easter treats.

The Metropole Hotel has launched a new seasonal afternoon tea which includes a number of chocolate delights to mark the start of the Easter break.

The Cork hotel’s new Executive Head Chef, Eoghan O’Flynn, has included some of his own favourite ingredients from local producers including Maharani gin, Five Farms Irish cream liquor and chocolate ganache and Tim Mulcahy’s chicken.

The new menu will be available from Wednesday, March 25th and will be served from 12pm to 4pm daily at a price of €45 per person. Bookings can be made through the Metropole’s website https://www.themetropolehotel.ie/dine/afternoon-tea/

Entries open for 2026 Gold Medal Hotel Awards

Now in their 37th year, the Gold Medal Hotel Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Gold Medal Hotel Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. The winners will be announced on Tuesday, the 26th of January 2027 at a gala awards ceremony hosted by Anton Savage at The Galmont Hotel & Spa in Galway.

Don't miss out on your chance to enter ! M&S launches NEW Speckled Egg Brownie The M&S Food product development experts have done it again… introducing the latest addition to the M&S Foodhall… the NEW Speckled Egg Brownie is added to the line-up of iconic treats. The ultimate gooey brownie for your springtime cuppa. Made in small batches in, this rich, fudgy triple brownie is generously frizzled with white chocolate and scattered with our iconic, exclusive recipe Speckled Eggs. Chop into squares for sharing… or don’t! Look out also for old favourite Colin the Caterpillar. Fercullen 15 Crowned World’s Best Grain Whiskey at Global World Whiskies Awards Powerscourt Distillery is proud to announce that Fercullen 15 Year Old Irish Whiskey has been named World’s Best Grain at the Global Finals of the World Whiskies Awards, held in London on Wednesday, March 25. In a remarkable achievement, Fercullen 15 has now secured this global title for the second consecutive year — a feat rarely achieved at the World Whiskies Awards and a testament to its consistent quality and craftsmanship at the very highest level. John Cashman, Head of Brand at Powerscourt Distillery, commented on the win: “Fercullen 15 is a whiskey that truly showcases the elegance and complexity that grain whiskey can deliver at the highest level. The interplay between the bourbon maturation and the Madeira cask finish creates layers of dried fruit, gentle spice and a natural sweetness that defines its character. To see it recognised as the best in the world — and to achieve that honour for a second year in a row — is incredibly rewarding for everyone involved in its creation.” More at https://powerscourtdistillery.com/fercullen-awarded-worlds-best-grain/

Fred’s Mediterranean Chowder a star of menu at Ballycotton’s Sea Church

 Fred’s Mediterranean Chowder a star of menu at Ballycotton’s Sea Church

Chowder

Fred’s Mediterranean Chowder was the star of the show for me when we visited Ballycotton’s Sea Church at lunchtime last week. It may have been just after mid day but the full menu is available from then until closing.

Fred is, of course, Frédéric Desormeaux, the group Executive Head Chef who has quite a long history of chowder in the Cork area. His Sea Church special is "Creamy Tomato Based With Smoky Bacon, Saffron, White Wine, Potatoes, Mixed Fish, Prawns and Mussels Served With Stout Brown Bread. It is also available Gluten Free on request." My first taste of his chowder, a giant bowl of it, was back in 2013 at Charlie Mac’s in Fermoy.

Monkfish

It is not quite Irish traditional as you might expect from the name along with that smoked bacon ingredient. It is not a usual ingredient though I did come across one, an Irish-Spanish combination, with a little chorizo, an impressive entry in the 2018 All-Ireland Chowder Competition. It was the entry Dan Cronin’s Bar and Bistro in Newcastlewest, led by Chef Danny Martinez Doyle, and was indeed the champion in Kinsale that year.

Just like Fred’s, it was immediately engaging. I was delighted with mine last week, packed with a great variety of well cooked  ish and veg. An early highlight for me so much so that, like WM Thackeray, I was inclined to write a poem about it (long-fingered!). According to a recently read book on the history of Florence, an Italian soup was supposed to have been the inspiration for the British writer but the only pertinent poem found online was a rather long-winded one about a French fish soup at a French Restaurant.

Massaman, with prawns

CL, meanwhile, was revisiting a Sea Church favourite of hers, the Breaded Monkfish Scampi,  with Ballycotton Smoked Salmon Potato Salad, Basil and Lime Mayonnaise. Quite a few starters available including Glenbeigh Mussels and a Korean bbq slow cooked pork belly.

Prawns welcome (AI)

No shortage of choice for the main course either, though we each continued on the fishy trail, to varying degrees. The Baked Hake wrapped in pancetta with delicious Buttered Savoy Cabbage, Duck Fat Fondant Potatoes, and Chef Marcus’ Chicken Butter Sauce, was tidily presented and a super dish from start to finish.

I’m a big fan of Massaman Curry and it came with Creamy Coconut Broth, Asian Vegetables, Coriander Basmati Rice, Finished With Peanuts and Lime . It is billed as Vegan/Vegetable but there was an option of adding prawns which I did. It was quite a dish with a streak of that peanut and lime across the top. All kinds of crispy Asian vegetables including a few full pea pods, tomatoes too, along with a side of rice. The curry element was mild, very much so.

Hake

Other main dishes to consider seriously are Pan-fried Sea Bass fillets and a Roast Beef Sandwich. Not too seriously of course, you are after all out to enjoy and there are occasions (as many or as little as you like) when Fish and Chips or a Double Smash Beef Burger will hit the spot. Then time for a stroll in the village and maybe beyond to the cliff walk (where we had ventured earlier). If you venture, enjoy your day in the area.

The conservatory

Service was friendly and excellent from start to finish and the dishes were neatly presented, looked appetising and were! Sea Church is another culinary asset in the East Cork area and here a top-notch crew transforms quality local produce into dishes to remember. We sat in the main part of the L-shaped restaurant with views out to the sea. You also have the choice of ordering a table in the  Conservatory, a once outside area now enclosed by glass walls and, siting in the bell of the L,  it looks very comfortable indeed.

Cliff walk

Templegall from Hegarty Cheese named Best Irish Cheese at British & Irish Cheese Awards

Templegall from Hegarty Cheese named Best Irish Cheese

at British & Irish Cheese Awards

 

Templegall from Hegarty Cheese in Co. Cork has been named Best Irish Cheese at the British & Irish Cheese Awards 2026, winning this prestigious title at the 30th anniversary edition of the Awards, which saw a record breaking number of Irish entries being judged at the competition.

Named after the Irish for the village of Whitechurch (‘An Teampall Geal’) in the North of County Cork where the cheese is produced, Templegall is made by the Hegarty family, along with French cheesemaker, Jean-Baptiste Enjelvin. This Alpine-style cheese is made with raw milk and matured for at least nine months, delivering a sweet, delicate and nutty flavour profile. 

Dan Hegarty from Hegarty Cheese commented: “We are all delighted here in Hegarty Farmhouse Cheese to have won the Best Irish Cheese award at the British & Irish Cheese Awards 2026. We are the 5th generation to milk cows on our farm and we have been making farmhouse cheese in Whitechurch, Co. Cork for the last 25 years. Templegall is made exclusively from our own grass fed cow’s milk. The cheese is made during the spring/summer season only, when the cows are at grass. We use the morning milk which is pumped directly into the cheese vat, this all results in its unique taste. We are so thankful to all our team, from those managing the grass, to milking the cows, to making the cheese and then maturing it for 9 to 18 months.”

The British & Irish Cheese Awards received a record breaking number of Irish entries into this year’s competition, as event organisers, The Royal Bath & West Society, worked alongside CÁIS - The Association of Irish Farmhouse Cheesemakers, Bord Bia – The Irish Food Board, and the Specialist Cheesemakers Association in the UK, to improve logistics around entry consolidation and transport. 48 Irish cheeses were judged in a field of over 600 entries, highlighting a growing renaissance for Irish cheese in the UK, a decade after the Brexit referendum which led to many Irish cheeses disappearing from British cheese counters.

This year’s trophy winners were announced during the British & Irish Cheese Awards Dinner on the evening of Friday 20 March. The Supreme Champion trophy went to Dazel Ash from Rosary Goats Cheese, an ash-coated goat’s log made in the New Forest, while the Reserve Champion Cup went to Yarlington, a soft washed-rind cheese from King Stone Dairy in Gloucestershire.

All 600 entries were judged at The Bath & West Showground near Shepton Mallet, Somerset, on Friday 20 March, by over 60 experts including cheesemakers, cheesemongers, cheese experts, buyers and commentators. Gold, Silver and Bronze awards were decided in Round 1, before all Gold winners were judged again to identify the category trophy winners. Following a final round of judging with the category winners, the 2026 Supreme Champion was selected.

Cheese lovers were able to view the British & Irish Cheese Awards judging arena throughout the weekend, as part of the Bath & West Food & Drink Festival, and were given the opportunity to sample some of the trophy winners as part of the Festival’s expanded Guided Cheese Tours. Away from the judging area, the event also celebrated growers, producers and purveyors from the South West and beyond, featuring demonstrations, presentations and entertainment.