Leap newcomers Harnen head list of West Cork places to have that mid-day break.

Leap newbies Harnen head list of West Cork places to have that mid-day break.

Harnen of Leap

You’re driving around West Cork. You’ve had that big breakfast and the evening's reserved dinner will not lack quantity either. You need to take it easy at lunchtime. 

But where? Here’s four suggestions: Along the Way (Goleen), Garinish Café on the eponymous island, Béal Blásta in Ballydehob and the newly opened Harnen in Leap will have the  tasty answer, with quality. I’m sure there are quite a few more (including Mannings of Ballylickey) but these are the ones that came to my rescue over the past few weeks.

Harnen, just opened in Leap, is a terrific spot for that mid-day break. Or mid morning. Mid afternoon. Midweek. Mid journey. Or whenever you're passing!

Loganberry cake at Harnen of Leap

Cherry and Almond combo at Harnen 

Harnen of Leap  a Bakery, Cafe and a Provisions Store, is the first of the four you'll meet if travelling west from the city. It will be on your left in the village and is open Wednesday to Sunday 9-3:30pm with lunch served 11:30-2:30pm. It is already very popular and gets full quickly. Park by the church on your right. Harnen is in the ultra capable hands of Mark Jennings and Sadie Pearce (both formerly of the beloved Pilgrim's restaurant in Rosscarbery).

Along the Way, Goleen

Cookie and Lemon Drizzle at Along the Way

Mizen Head is a popular destination for visitors and the centre has its own excellent café. But this time we halted in Goleen to call to the well named Along the Way. In the centre of the village, the café sells freshly baked scones, cakes and cookies, and coffee of course. It closes on Wednesdays and hours every other day are 9.30am to 4.30 pm (4pm on Sundays).

Tea,Toffee and Nuts, and Cookie at Béal Blásta in Ballydehob
and, below, the arches of Ballydehob

In West Cork, at some point, you'll almost certainly end up in Ballydehob and in the middle of the village you'll find Béal Blásta, a wholefood shop, a vegetarian deli and café. Their mission is "to bring you joy-filled, delicious wholefood meals and treats" including freshly baked goods and great coffee too. You may not find parking too easily but there are a few lots just off the busy main street. Café hours: 9.30 to 6.pm every day except Sunday 10.00 to 3.00. By the way, Bantry House, our destination that day, also has a tea-room.

In the Garinish Cafe: superb fruit (juicy raspberry) scone and an even better apple cake

The café on Garinish Island was a pleasant surprise to us. We had planned to snack in Glengarriff but called here instead as soon as the ferry pulled in to the slip alongside. They do excellent cakes here. It is the only café on the OPW managed island. A warm welcome from the OPW guide awaits you here and you'll also find a water station, toilets, and a large mounted map to help you get around. 

If you don 't get your snack on the island, try the local Spar in the Post Office in the centre of Glengarriff village. They make delicious well-priced rolls. And their ice-cream is superb also.

In the Blue Pool: Ferry for Garinish  loads up.

Another well known lunch stop in the area is Arundel's By The Pier in Ahakista. By the way, it is not quite on the pier, just a very short distance away. If you are coming from the pier, they have parking on your right (before you pass the pub).

Take a break here, either before or after your Sheep's Head "stroll". By the way, a nearby pub, the Tin Pub, is equally popular if the number of cars parked outside each is a guide.

Arundel's (2025 photo)

After spending 90 to 120 minutes walking around the spectacular paths and viewpoints, you might consider a fuel stop at the onsite Mizen Café. It offers a range of snacks, hot and cold drinks, and homemade treats including:

• Teas, coffee and hot chocolate
• Cold juices and soft drinks
• A variety of home baked produce, including cakes, brown bread, apple tart and more...
• Homemade soup and that West Cork favourite, seafood chowder
• Local mussels and fresh fish and chips
• A selection of freshly made sandwiches
• Whipped ice-cream cones, perfect for cooling down on a warm day

FOOD TAKES CENTRE STAGE AT THE YOGA PICNIC AS 'COOK WITH KIA' SERVES UP A FEAST OF WELLNESS

FOOD TAKES CENTRE STAGE AT THE YOGA PICNIC AS 'COOK WITH KIA' SERVES UP A FEAST OF WELLNESS

Ireland's leading wellness festival expands its food offering with an exciting new 

interactive kitchen powered entirely by Kia electric vehicles

Pictured: Alice Harrison, Katy Harrison and Mary Gardiner (founders of The Yoga Picn

 

Wellness doesn't end on the yoga mat!  Increasingly, nutrition is recognised as one of the most important foundations of physical health, mental wellbeing and longevity, and this year's Yoga Picnic is putting nourishing food firmly at the heart of the festival experience.

Returning to the beautiful lakeside setting of Lilliput House on the shores of Lough Ennell, Co. Westmeath on Saturday, 4th July, Ireland's leading wellness festival is introducing an exciting new addition for 2026 – the ‘Cook With Kia Kitchen’, an interactive culinary space where some of Ireland's best-loved chefs, food creators and nutrition advocates will host live cookery demonstrations throughout the day.

 

In a unique demonstration of sustainability in action, the entire kitchen will be powered by Kia's innovative electric vehicle technology, reflecting the festival's commitment to reducing its environmental footprint while showcasing practical, future-focused solutions. The pioneering kitchen is another example of how The Yoga Picnic continues to blend innovation, sustainability, and wellbeing in one unforgettable experience.

 

Festival-goers can expect a full programme of inspiring demonstrations celebrating wholesome, flavour-packed cooking, with chefs and food personalities including Emer Simms, Samantha Forrest, Ciara Turley (@thetummyfairy), Alannah Sheehan (@worthfightingfor), Irish Mammy Cooks, and many more sharing practical recipes, cooking tips and ideas for making nutritious food part of everyday life. Throughout the day, visitors will discover simple ways to create meals that nourish both body and mind while learning from some of Ireland's most exciting voices in healthy cooking.

 

The addition of the Cook With Kia Kitchen reflects the growing interest that people have that wellness is about far more than movement alone. From supporting gut health and boosting energy levels to improving mood, hormone balance and overall wellbeing, good nutrition has become an essential pillar of modern health. The Yoga Picnic's expanded food programme encourages visitors to view cooking not simply as a daily task, but as an act of self-care, creativity, and connection.

Founded by friends, sisters and yoga teachers Alice Harrison, Mary Gardiner and Katy Harrison, The Yoga Picnic has grown from a small, grassroots gathering into one of Ireland's most respected wellness festivals, attracting visitors from across Ireland and overseas for a unique celebration of movement, mindfulness, music, and community.

 

This year's fifth anniversary festival features more than 100 experiences across the day, including internationally renowned teachers Tara Judelle, Michael James Wong, Adam Husler and Hannah Barrett, alongside leading Irish practitioners in women's health, breathwork, herbal medicine, nervous system regulation, and holistic wellbeing.

 

There are also exciting new additions throughout the festival, including a dedicated Reformer Pilates Tent, the magical new evening woodland venue Ceol sa Choill, where festival-goers can celebrate under the trees with DJ Zaneta and DJ Medalla, family-friendly yoga and children's activities, the ever-popular lakeside Uisce Spa with wood-fired saunas, hot tubs and cold-water immersion, together with sound healing, poetry, music, astrology, artisan makers, forest experiences and community gatherings.

As the sun sets over Lough Ennell, attendees will once again gather by the lakeshore for a moving closing concert led by musician, folklorist and yoga teacher Jack Harrison, bringing together music, Celtic tradition, and community in a fitting finale to Ireland's most uplifting day of wellness.

 

Mary Gardiner of The Yoga Picnic said, "Wellness is about so much more than exercise. It's about how we nourish ourselves every single day, and food plays such an important role in supporting our physical, mental and emotional wellbeing. We're incredibly excited to introduce Cook With Kia this year because it brings together sustainability, education and fantastic food in an interactive way. Whether people come for the yoga, the cooking, the music or simply to spend time together, we hope everyone leaves feeling inspired."

Adult day passes are available from €95. For further information and tickets visit www.theyogapicnic.com

 

press release

Supreme Dish of Chicken at ORSO. High Quality Produce from Chicken Inn gets the treatment it deserves from Chef Von Der Fecht

 A chicken dish fit for a king and queen thanks to English Market royalty and ORSO kitchen wizardry.

ORSO and Chicken Inn combine in an innovative, delicious and fairly priced Wednesday menu.

It may not be Chicken Supreme but it sure is a supreme chicken dish. No breast involved but what the ORSO Head Chef Hannis Von Der Fecht does with thigh and leg is nothing short of top notch. and the high quality produce from Chicken Inn gets the treatment it deserves. In addition, the customer wins big time as this Wednesday menu costs just 25.90 for two high class courses. 

In July the local focus will be on another English Market stalwart Ballycotton Seafood. Pictures above and below show the main course: Roast Organic Marinated Chicken thigh and leg, served with coconut rice in a lemongrass spiced sauce, fried shallots, peanut raju, and a fresh herb salad. 

The Chicken Inn is a 3rd generation family enterprise that was established by John Lane in 1955. The  Mulcahy family head up a leading market trader and they specialise in fresh Irish poultry, pork, bacon, and ready-to-cook meals (like their award-winning steam-cooked chicken fillets). Their state of the art production facility at the Northside for Business Campus in Ballyvolane (just behind the fire station) came on stream in 2019. Led nowadays by Tim Mulcahy, they supply many local restaurants and cafés on a wholesale level, with their sought after products reaching all corners of Cork.

ORSO, founded in 2012, has, from the first day, been a huge supporter of local produce and the English Market. Spices are prepared in-house daily, and all bread is freshly baked to order and they also produce their own beers via the nearby Elbow Lane brewery. "Some of our growers are hyper-local to us and we love working with what they provide us with each day."


Orso is part of the award-winning Market Lane Restaurant Group, which also includes Market Lane, Elbow Lane Smokehouse & Brewery, Goldie and Blackrock Castle Café. Its regular new menu is highly recommended. The infectious enthusiasm and friendly service draw you in to the very comfortable seating, including some at the counter,  and the outdoor seating for the summer.. The restaurant is in the 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.

ORSO have a short and impressive wine list. Quite a few cocktails (and mocktails) also feature. Not too many non alcoholic drinks available but that Prosecco above is zero percent and quite good as well. One of the pleasures of visiting ORSO, and its relations, is the fact that you can get beer made in their own brewery in Elbow Lane. I mostly go for the stout but this time opted for their Wisdom Lane Ale, refreshing and full of flavour.

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Our super starter was also something of a surprise, a delicious combination: Chicken Kofta Skewer, drizzled with a sunflower puree and a crispy chicken skin.

The mains.

The Cook's Holiday at Ballymaloe House Hotel Autumn 2026

The Cook's Holiday at Ballymaloe 

House Hotel Autumn 2026

This autumn, food lovers are invited to a wonderful culinary escape at Ballymaloe House, hosted by celebrated chef Rachel Allen (left). 

The Cook’s Holiday will take place from October 5th - 9th offering an immersive experience celebrating Irish food and hospitality. Guests will not only get to stay at Ballymaloe House but also access the world-renowned Ballymaloe Cookery School, joining Rachel and family for a series of hands-on experiences that bring to life the best of east Cork’s culinary traditions.

 

The four night stay includes arrival tea or coffee with a slice of seasonal cake in the drawing room on arrival, followed by a history tour of the house with Fern Allen, House Manager. Each morning starts with the famous Ballymaloe House breakfast before a busy day where guests can expect a range of activities, including meeting some of Cork's best food producers and local fishermen, exploring Ballymaloe Cookery School's 100 acre organic farm, dairy and gardens, coastal foraging, cooking classes and demos, learning about fermentation, sourdough starters and other forgotten homesteading skills, having delicious suppers prepared by Executive Chef at Ballymaloe House, Dervilla O'Flynn and her team, and evening entertainment. 

Guests will also get to head to West Cork for a day which includes a lunch at Baltimore Dede and and dinner at Fishy Fish in Kinsale before returning to Ballymaloe House. 

Ballymaloe in autumn.

 

This unique escape hosted by Rachel Allen reflects the very heart of Ballymaloe’s food ethos — a celebration of hospitality, sustainability, and community and is the perfect stay for food lovers.

 

The Cook's Holiday experience runs from Monday 5th to Friday 9th October 2026 and includes a four-night stay at Ballymaloe House, four dinners, breakfast each morning, all cooking activities, excursions and transfers between venues. Prices are €2,700 for single occupancy or €2,400 per person for double occupancy. 

 

To book, please call +353 21 465 2531 or email reservations@ballymaloehouse.com. Visit www.ballymaloe.ie for all offers.

press release

The Garryvoe Hotel's bistro, the Lighthouse, is revamped and revitalised, offering a varied and delicious menu for you this summer!

The Garryvoe Hotel's bistro, the Lighthouse, is revamped and revitalised, 

offering a varied and delicious menu for you this summer!

When I polished off my Cassoulet in the Lighthouse Bistro (Hotel Garryvoe) last week, I was a happy man. So much so that I began to wonder why I had ever fallen out of love with this classic French Bean stew.

Well, you know the old saying: familiarity breeds contempt. I was staying in Sarlat (Dordogne) for a month and every night, in every restaurant, Cassoulet was on the menu, along with Coq au Vin. You started with Fois Gra, after the mains came the Rocamadour goats cheese, followed by a dessert such as Crême Brûlée, most washed down by a bottle of Pecharmant rouge. 

All very fine and the restaurants were full of happy French tourists but this visitor just got a bit fed up of the same thing night after night. So much so that, back at the gite, we asked our Serb host Milos to recommend something a little different and he helped us find an out of town Portuguese steakhouse. Their steak on the stone was superb and gave us the break I needed!

For all that I was delighted to see Cassoulet on the `lighthouse menu. By the way, the bistro itself has been renovated and the menu has been revamped. Cassoulet, packed with beans and meat, and served very hot, with a crusty French bread, seems more like a winter dish but I was in Sarlat in July. In any event, while we were tucking in, a wicked wintry shower powered in from Ballycotton Bay.

Chicken Kyiv

The Lighthouse version, billed as Authentic Cassoulet is a slow Cooked Stew with those tasty White Beans, Duck Confit, Pork cubes and Spiced Sausage and yes a warm bread from local bakers Cuthbert’s. Powerful stuff in the bowl and you’ll need a spoon as well as the knife and fork. Very Highly Recommended.

And the recommendations also came from the other side of the table where CL relished another dish of foreign origin, Sachin’s Curried Chicken Kyiv (Kiev is no longer politically correct, if it ever was). The enclosed chicken was mildly curried and served with Potato & Squash Saag Aloo and Coriander Oil, pleasing the eye, the palate and the customer.

New and all ready for you this summer

Portions are usually enormous here and we shared a starter bowl of Moules Mariniers with White Wine, Cream, Garlic & Parsley, and some of that crusty Cuthberts bread. Service was friendly all through, helpful when ordering and quietly efficient thereafter, as is always the case there.

The Garryvoe Hotel last Tuesday

The new menu showcases a wealth of fresh, locally sourced produce from suppliers such as Ballycotton Seafood, Ardsallagh Goats Cheese, O'Farrells, O'Connor & Sons, Shellfish Ireland, Cuthbert Bakers, Gubbeen, The Village Grocer, Macroom Buffalo, and Ballymaloe relishes,. The kitchen, under ~Head Chef Kevin O’Sullivan, ensures there’s a dish to please every taste.

If you need a quick turnaround at lunch, then there’s a range of sandwiches to choose from, also soup and chowder (between 1.00pm and 5.00). The Bistro menu, kicks in at one but goes on well into the evening.  You may check the full menu here.

By the way, there is quite a lot to do and see in the area, so give yourself a few hours, even a few days at the lovely friendly hotel. Check out my guide to East Cork here. 

THE METROPOLE HOTEL BRINGS NEW SMALL PLATES AND SPRITZ MENU TO THE VICTORIAN QUARTER

THE METROPOLE HOTEL BRINGS NEW SMALL PLATES AND SPRITZ MENU TO THE VICTORIAN QUARTER

Executive Head Chef Eoghan O’Flynn

The Metropole Hotel has launched a new Small Plates and Spritz menu which will be served in the recently renovated lobby.

Artisan small plates using the best of seasonal local produce will be served daily from 6 p.m. to 9 p.m. These offerings include chipotle BBQ pork belly, Glenmar seafood croquette, and Asian style chicken wings. For something sweet there is Met signature summer trifle, passion fruit and bergamot custard tart, and lemon and elderflower creme brulée.

Customers can opt for two small plates and two spritzes, or a charcuterie and cheese board with a bottle of house wine. Both options are priced at €50. 

A live pianist will perform every Friday and Saturday evening, while a DJ will entertain diners on the first Saturday of every month with a set of modern jazz-inspired lounge and eclectic house vibes.

The menu was curated by Executive Head Chef Eoghan O’Flynn and members of the culinary team.

Speaking at the launch Eoghan O’Flynn said: “The lounge area of the Metropole Hotel underwent a major transformation and is now offering a vibrant social space in the heart of the Victorian Quarter. Our Small Plates and Spritz menu is the perfect offering for anyone looking for a relaxed evening with the best of local food or for a pre-theatre cocktails and bites if they’re going to a show in the Everyman Theatre.”

Reservations can be made via https://www.themetropolehotel.ie/dine/lobby-dining/

TWO IN A ROW FOR ORSO KITCHEN & BAR AS IT WINS BEST FOOD & DRINK EMPLOYER IN IRELAND FOR THE SECOND YEAR RUNNING

TWO IN A ROW FOR ORSO KITCHEN & BAR AS IT WINS BEST FOOD & DRINK EMPLOYER IN IRELAND FOR THE SECOND YEAR RUNNING

Caroline Bocquel (left), CEO, Fáilte Ireland, presenting the Best Employer
– Food & Drink Award - to Dee Munnelly, Orso Kitchen & Bar, Co. Cork.

Ireland’s leading tourism businesses have been recognised at the Fáilte Ireland Employer Excellence Awards 2026, which took place at the Radisson Blu Royal Hotel, Dublin.  ORSO, Cork’s tiny gem of a restaurant, took the Award for Best Irish Food & Drink Employer for the second year running; a huge achievement for this thriving little restaurant, which has been part of the fabric of Cork’s city centre for over a decade.  The Talbot Hotel Cork won the Excellence Breakthrough Award.

ORSO was the only restaurant to win one of the 14 top gongs at this year’s event.

These awards celebrate businesses that are setting the standard for employee engagement and workplace culture in Ireland. The initiative seeks to drive continuous improvement in employment practices across the tourism industry and provides businesses with tailored action plans to enhance employee engagement, retention , and workplace culture.   

ORSO Kitchen & Bar is part of the Award-winning Market Lane Group of restaurants, which also includes Elbow Lane Smokehouse & Brewery, Market Lane Restaurant, Goldie and the Castle Café, Blackrock.  The group is no stranger to these Awards. Both Goldie and Elbow Lane have won top awards for their employment performance, as has the overall group. It is the only restaurant group to have been honoured by the Awards.

Says Dee Munnelly, owner/manager of ORSO “We are beyond proud to be recognised for this award for the second year running.  Winning once is very special, but winning twice is the icing on the cake. It has been a massive team effort across our restaurant group, and the engagement from our employees, particularly at Orso, is a testament to the programme itself. Supporting our employees while promoting and fostering their careers in our industry means everything to us.” 

LOCAL PRODUCER SPOTLIGHT ON THE SUMMER MENU AT ORSO

 LOCAL PRODUCER SPOTLIGHT ON THE SUMMER MENU AT ORSO

ORSO. Come on in!

ORSO, Cork city’s little gem of a restaurant, renowned for its delicious tastes of the Levant, is now spotlighting a key local producer on its menu every Wednesday evening throughout the summer months. 

The focus will be on the English Market vendors and producers that the restaurant has worked with for more than a decade.   Chef Hannes Von Der Fecht will create a special 2-course menu that will run alongside the à la carte offering each Wednesday, featuring dishes that combine the finest local produce with ORSO’s signature spice and flavour.

First up is a collaboration with Tim Mulcahy of the Chicken Inn, using his free-range, organic chicken.  For starters, there is ‘Chicken Kofta skewer, drizzled with sunflower seed puree and crispy chicken skin’ with ‘Roast Organic Marinated Chicken leg, served with coconut rice in a lemongrass spiced sauce and peanut rayu’ as a main course.

Produce from Ballycotton Seafood will be the focus of the Wednesday specials in July.

Known for its flavour-forward, seasonal approach, you can also expect to see the best of the summer harvest from Churchfield Community Gardens elsewhere on the menu.  Fruits and herbs from hyper-local growers are used in-house to make cordials, spritzes, and cocktails that ORSO has developed to complement its menus.  As well as a tight wine list ORSO serves beer made by its sister restaurant and brewhouse, Elbow Lane. 

Spices are prepared in-house daily, and bread is freshly baked to order from ORSO’s stone oven.

ORSO is part of the Market Lane Group of restaurants, which also includes Elbow Lane Smokehouse and Brewery, Market Lane Restaurant, Goldie and The Castle Café, Blackrock.

press release

New Dining Platform Launches in Dublin Offering 50% off Restaurant Meals

 New Dining Platform Launches in Dublin Offering 50% off Restaurant Meals

Mat Weir, Founder of First Table, at the Irish launch in Hana Izakaya in Dublin 

First Table aims to help diners save money while supporting restaurants during quieter trading hours

First Table, an international restaurant discovery platform, has officially launched in Ireland. Through the platform, Dublin diners can enjoy 50% off their food bill at participating restaurants when booking selected tables during quieter periods.

At a time when many consumers are becoming increasingly selective about where they spend their money, First Table aims to help diners discover new restaurants while supporting businesses during quieter trading hours. 

Already established across Australia, New Zealand and the UK, First Table has attracted more than three million diners and partnered with over 4,400 restaurants worldwide. Dublin marks the company's first expansion into Ireland, with restaurants including Hana Izakaya, San Sab, Salamanca and Murray's already signed up.

Diners can book selected off-peak tables through the First Table app or website. In return for a booking fee, groups of up to six people receive 50% off their food bill, helping restaurants build momentum during quieter periods while offering consumers greater value when dining out.

Mat Weir, Founder of First Table commented on the Irish launch:  

"Ireland has a vibrant and growing food culture, making it a natural next step for First Table. We're excited to help diners discover great restaurants while supporting hospitality businesses by bringing more customers through their doors during quieter trading periods."

Alex Mills, GM at Salamanca, in St Andrew’s Street, added: 

"Partnering with First Table gives us an opportunity to introduce new customers to our restaurant while helping us maximise quieter periods of service. It's a great way to build early momentum and encourage diners to discover what we offer."

With more than three million diners already using the platform globally, First Table's arrival in Ireland offers consumers a new way to discover restaurants while making dining out more affordable.

For more information or to browse participating restaurants, visit www.firsttable.ie 

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