FARMGATE CAFE
A budding Irish food producer asked a more experienced operator if he should make something new and spectacular. “No,” was the reply. “Do something simple and do it well!”
The wise head must have had Cork’s Farmgate Cafe in mind. They buy the fresh ingredients downstairs in the English Market, cook it well and then present it on the tables upstairs. Just brilliant. And yes, I know, one needs a great deal of training and expertise to get the simple things so right.
Like many restaurants
around town, they are using the occasional Irish word (mainly heading) on the menu. Perhaps with more justification than others as the food here has always been the best of Irish, ingredients and dishes.
around town, they are using the occasional Irish word (mainly heading) on the menu. Perhaps with more justification than others as the food here has always been the best of Irish, ingredients and dishes.
A multi-national group next to my table (maybe the IMF) were guided through the menu and most went for the Shepherd’s Pie. They could have had Tripe and Drisheen or Irish Stew. I picked the Lamb’s Liver and Bacon with potatoes and seasonal vegetables (13.50) and we also got Grilled Lemon and Thyme Free Range Chicken, also with spud and veg and also 13.50.
Both combinations were absolutely spot-on, not a thing out of place. And the high standard was maintained for Milseog: Fruit Crumble for me, Apple Tart for her, each 4.50. Oh yeah, just to round it off, they made us a perfect pot of Barry’s Tea. I mean perfect and sad to say you don't get that everywhere! Just goes to show: do it simple, do it well!
And before I finish, just to let you know the Farmgate is in two sections. The informal Balcony and the Dining Room which is hardly more formal but does offer table service and in which tables may be reserved. Service is considerate (but not fussy), friendly and efficient. Get all your info here before you go. But do go.
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