CORK HOTEL GROUP SHORTLISTED FOR SUSTAINABLE BUSINESS IMPACT AWARD

Press release

Alex Petit

#hotelswinter24

CORK HOTEL GROUP SHORTLISTED 

FOR SUSTAINABLE BUSINESS IMPACT AWARD

Trigon Hotels has been recognised for their Food Charter which aims to reduce waste by 20 percent. The group has been shortlisted by Chambers Ireland in their upcoming Sustainable Business Impact Awards.

The Cork-based group has been acknowledged in the Communication category for their communication of the Sustainable Food Charter. 

The initiative aims to combat food waste and bolster sustainability efforts across the group’s Metropole Hotel and Cork International Hotel.

Trigon’s 2024 Food Charter sets out ten robust commitments aimed at reducing environmental impact while promoting community engagement. 

The project aimed to reduce food waste by 20%, minimise non-organic landfill waste by 15%, and decrease energy consumption in kitchens by 20%. 

The strategy also emphasises support for local suppliers to reduce carbon footprint, a seasonal menu design to reduce waste, and collaboration with charity partners to contribute positively to the local community.

Group Brand and Communications Manager of Trigon Hotels, Sandra Murphy said: “We are thrilled to be shortlisted in the Communication category of the Sustainable Business Impact Awards organised by Chambers Ireland. We have put a lot of consideration into our Food Charter. Through this strategy we feel we are not only pioneering sustainable hospitality practices but also inspiring positive change within the industry and fostering a greener future for the hospitality industry.

“We worked hard on the communication around the project by organising meetings and training sessions to educate teams about the goals and commitments in the Food Charter. Our Group Executive Chef, Alex Petit, participated in external communication activities like radio interviews, presentations, and social media campaigns to amplify the message of sustainability to a wider audience. I feel by involving team members in communication efforts, we have developed a sense of ownership and pride among the team and it’s wonderful our communication efforts have been recognised.”

As part of Trigon Hotel’s efforts to boost sustainability, the team volunteered over 400 hours to support the Cope Garden which grows fresh fruit, vegetables and herbs at Cope Foundation.

“I would also like to take this opportunity to thank the hotel teams for the volunteer efforts at Cope Foundation. It exemplifies Trigon Hotel’s commitment to making a positive impact beyond our business operations. I’m very proud of the group.”

At the heart of the Sustainable Business Impact Awards lies the UN Sustainable Development Goals which celebrate sustainable business practices and champions Chambers Ireland’s alignment with the Goals.

The Sustainable Business Impact Awards will take place on Wednesday, 25th September 2024. 

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METROPOLE HOTEL INVITES GUESTS TO CELEBRATE CHRISTMAS IN THE HEART OF CORK CITY

 

The Metropole Hotel has launched this year’s Christmas Experience which includes festive treats, a five-course Christmas dinner, movies, entertainment and a visit from Santa Claus for the younger guests.

 

All guests will receive a welcome pack along with a mince pie and mulled wine when checking in. They will find a Christmas card and gift, decoration and a festive cookie in their room upon arrival.

 

The celebrations kick off with a three-course meal in the restaurant on Christmas Eve, while people will gather to celebrate together in the recently renovated ballroom to enjoy a five course lunch on Christmas Day. Breakfast will be served every morning, and an evening buffet supper will be available on Christmas Day.

 

The package includes a Christmas cocktail, which will be served in the bar, plus a prosecco reception and a bottle of wine to share with Christmas lunch.

 

There will be a schedule of entertainment throughout Christmas Eve and Christmas Day and guests will be able to watch festive movies in the cinema room or relax in the reading library. 

 

Pierce Lowney, Director of Food and Beverage at Trigon Hotels said: “Christmas is an exciting time at the hotel and our team pulls out all the stops to ensure guests, young and old, have an extra special stay. We see many regular faces during the festive season and we always love to welcome new guests to join the celebrations. Whether it's a family or a person on their own, we try to make sure everyone has a memorable Christmas when they walk through the door of the Metropole Hotel.”

 

The hotel will close to the public, except for residential guests, at 3pm on Christmas Eve and reopen at 12pm on December 27th.

 

There are two and three-night Christmas Experience packages available and prices start from €890 per stay. Single occupancy and triple occupancy packages are available and guests can avail of parking for the duration of their stay.

 

Bookings can be made at https://www.themetropolehotel.ie/offer/christmas-2-night-stay/

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AND THE OSCAR GOES TO…….

Strand Christmas Launch 2024. Pic. Brian Arthur

 

THE LIMERICK STRAND HOTEL LAUNCH CHRISTMAS 2024 PROGRAMME

 

On Tuesday, August 20th, 2024, Santa visited The Limerick Strand Hotel to launch their 2024 Christmas Party and Festive Programme. With only 18 Saturdays left before Christmas Day, it’s time to start planning your seasonal gatherings, parties, and entertainment.

The 4-star Limerick Strand Hotel has a stellar reputation as the best place in the city to enjoy the run-up to the festive season. Santa was thrilled to present the team with their well-deserved Oscar for winning the "cracker of a night" category and took a tour of the impressively revamped Shannon Suite.

Now is the time to plan the ultimate Christmas Party Night for your colleagues. The Limerick Strand offers a variety of options for all group sizes, from intimate gatherings to big glitzy and glamorous galas! Maria O’Gorman Skelly, Director of Sales & Marketing, said, “This year our Christmas party night guests will enjoy our newly refurbished Shannon Suite after its fabulous €200K refresh.  Today marks the official countdown to Christmas and we want to stress the importance of organising and securing your preferred dates as we are already almost sold out for two nights, so we are urging people to book now to avoid disappointment.”

Christmas Party nights will run on November 29th & 30th and December 6th, 7th, 13th, 14th, and 20^th and as always, the exhilarating entertainment programme directed by the charismatic James Sexton & Hiya Events.  The jolly affair begins with a mulled wine reception, entertainment from Carol singers, an amazing 4-course dinner, a Santa meet and greet quiz with spot prizes and Christmas novelties, and live music from the 1710 Band and Singalong with Mrs Clause. There will also be a late bar and Disco with DJ, Adam Sexton spinning tunes until 2 am. Party nights cost €89 per person and overnight accommodation rates from €95 per person sharing, and those responsible for group bookings of 30 guests or more can avail of a complimentary voucher for dinner for two in the River Bar & Restaurant.

The Limerick Strand also offers a popular Residential 2-night Christmas experience, with packages starting from €535 per adult sharing. Non-residents are welcome to dine and celebrate throughout December, including special party nights, festive Sunday Lunches, and Afternoon Teas. Additionally, locals can enjoy the famously festive Christmas Eve Luncheon offerings with a choice of buffet lunch, selection box for each child, a meet and greet with Santa, music by crooner Liam O’Brien and family entertainment from €55 per adult, €25 per child or a select menu (€42 per person) in The River Bar & Restaurant. On Christmas Day, there is a festive dining package (€175 per adult, child 5-12 yrs €70, with under 5 dining free of charge excludes Santa gift) complete with live music by crooner Liam O’Brien and singer Jayne Frazer plus a gift for each child. Advanced booking and pre-payment are required.

For details on Christmas 2024 at The Limerick Strand Hotel Christmas To make a reservation call 061 421800 or Christmas@strandlimerick.ie  visit www.strandlimerick.ie.

A Very Highly Recommended Reserva Double from Portugal's Vale De Lobos

A Very Highly Recommended Reserva Double from Portugal's Vale De Lobos 

Vale De Lobos Touriga Nacional Reserva Tejo 2021, 13.5% ABV.

€20.00 (on offer 16) Matson's Bandon, Grange and Youghal

“a round, persistent and balanced wine”

The colour of this 100% Touriga Nacional from Portugal’s Tejo, is a dense ruby. Aromas are complex (plum and blueberry) and the intense violet (typical of the variety) heading the posse.  And they remain through the palate where you will most definitely note spices and vanilla (it has spent 8 months ageing in French oak barrels).

A round, persistent and balanced wine with a long finish, it is proposed as perfect for matching grilled or roasted red meat (such as the prize-winning thick-cut steaks from James Whelan Butcher (https://www.corkbilly.com/2024/08/james-whelan-butchers-win-coveted-3.html ). Serve at 18 degrees. It is Very Highly Recommended and is just one of a selection of well-priced wines from the “small family-run farm” imported by Matson’s.

Touriga Nacional, previously and still very much associated with Port wine, is now increasingly popular in single-varietal red wines and blends from the Duoro Valley and beyond, says Wine Folly. 

This excellent example is made by Quinta da Ribeirinha, a small family-run farm, which is located in Póvoa de Santarém and is dedicated to the production of Wines, Olive Oil and Jams. The winemaker is Cesar Machado.

The Tejo region in central Portugal, just northeast of Lisbon, is split by the longest river on the peninsula, the Tejo (known to Irish secondary school students in the 60s as the Tagus). Tejo is often overshadowed by the larger Alentjo further to the south.

Vale De Lobos Vinho Tinto Reserva Vinho Regional Tejo 2019, 14.0%% ABV.

at Matsons Bandon, Grange, Youghal.

A compelling wine

“Foot Trodden” is the name of a 2021 published book, a pretty good one, on Portuguese wine. Not a nostalgic work, but quite up to date as you see from the story of this Very Highly Recommended wine from the Valley of the Wolves.

Elegant and balanced, our well-structured Reserva is produced from hand-picked grapes, is fermented with selected yeasts at a temperature of 28ºC, in stainless steel vats, with foot treading for four days. Four days? That must be some party! After malolactic fermentation, it is aged for 8 months in French and American oak barrels.

Ruby is the colour here. It is a compelling wine, intense in the mouth, with scents of black fruits, and some sweet spice...and there’s quite a pleasing finish. Pair this excellent blend of Touriga Nacional, Syrah, Cabernet Sauvignon and Aragonez with Grilled red meats, Pot roast, Game meat, Stews, and Roasts. Serve at 16-18 degrees.

It is another of the Quinta da Ribeirinha wines from the Tejo imported this year by Matson’s. It is certainly one of the best and indeed may well be the best of those I have tasted so far. 

Cherish a unique, special, and unrepeatable wine. Tio Pepe Fino En Rama.

Tio Pepe Fino En Rama Jerez (DO Sherry)

€25.00 Bradleys

Cherish a unique, special, and unrepeatable wine.

Our Fino En Rama, from the sherry triangle, comes in an inviting golden colour. Notes of yeast in the aromas. And immediately it hits the palate - captivating, fresh, intense, smooth and with a creamy mouthfeel - you know you have made a friend.

Yeah, just like that, almost without thinking. Because sometimes, enjoying a wine is much easier than what “they try to explain to us”.  A wine, like this, can connect with you. This is the closest you'll ever get to drinking sherry straight from the cask.

Your new amigo is the ultimate expression of organic ageing; it is unfiltered and unclarified Tío Pepe, extracted directly from the centre of the cask in spring, when the “flower”  (flor) growth is at its thickest. Due to the uniqueness of the product, it is produced in very small quantities and is recommended for consumption within the first three months after bottling.

One reason why it is so special is that just 95 casks (from a possible 20,000) were finally selected to contribute to the current blend. Their Constancia and Rebollo soleras were thoroughly searched and sampled as the winemaker looked for the unique personality that makes this 15th edition of Tio Pepe en Rama the “elixir of our winery”.

Geek Bits

Tio means uncle and Uncle Pepe is a brand of González Byass.

Pair with fish, seafood (especially a shrimp tartare), vegetables, spicy cuisines and various rice dishes

Always serve chilled and refrigerate after opening.

En Rama is the term used in the bodegas for sherry in its raw, most delicate state.

Even in the bottle, it continues to evolve every year, concentrating its aromas and nuances.

Flor is a film of yeast on the surface of sherry. See more here.

An unmissable wine dinner with Giacomo Boscaini of Masi Wines at The River Lee

 

An unmissable wine dinner with Giacomo Boscaini of Masi Wines at The River Lee

 

 

The River Lee, in partnership with Findlater & Co., presents an exclusive wine dinner with Giacomo Boscaini of Masi Wines, a seventh-generation winemaker of the renowned Boscaini family.

 

Taking place on Tuesday, October 8th, 2024, at 7.00pm, in the glamorous surroundings of The Grill Room at The River Lee, the evening gives guests the chance to explore the rich heritage and contemporary innovations of Masi Wines, in the company of Giacomo Boscaini. With over two centuries of winemaking history, Masi is renowned for its dedication to producing high-quality wines that express the unique terroir of the Venetian region. Giacomo Boscaini has been instrumental in modernising Masi’s approach, ensuring that the family’s legacy continues to evolve with the times.

 

The evening begins with a welcome drink of Masi’s ‘Canevel’ DOCG Prosecco Spumante NV, perfectly paired with Gubbeen gougères, with a four-course menu to follow that has been designed by Executive Head Chef at The River Lee, Paul Lane, to complement a selection of Masi’s finest and most celebrated wines.

 

A first course of tuna tartare, sriracha, kewpie, garlic chilli crisp, and sesame wonton is served with Masi ‘Colbaraca’ Soave Classico Superiore 2023. The second course of Dublin Bay prawn risotto, with mascarpone, and confit baby heirloom tomatoes is paired with Masi ‘Toar’ Valpolicella Classico 2020. Ballinwillin venison, truffle pomme purée, and bitter chocolate jus is accompanied by Masi ‘Costasera’ Amarone 2019, and the dessert of dark chocolate torte and blackcurrant sorbet is served with Masi ‘Angelorum’ Recioto 2018.

 

An unforgettable evening of fine food and wonderful wines, giving guests a rare opportunity to learn about the art of winemaking directly from one of Italy’s most celebrated wine families, tickets for this exclusive dinner are limited and are now on sale. 

 

To secure your place, please see:  An evening with Giacomo Boscaini of Masi Agricola - The River Club

press release

 

Beer of the Week. Wide Street Mill Pils Farmhouse Pilsner. A hoppy Pils from Longford.

Wide Street Mill Pils Farmhouse Pilsner, 5.5% ABV, 440 ml can Bradleys

A hoppy Pils from Longford is Beer of the Week

Ballymahon (Co. Longford) has one of the widest streets in the country and that is where this Mill Pils comes from and from where the brewery takes its name.

The town may be part of hidden Ireland but this superb beer has international influences. Wide Street: “The inspiration behind this beer is an Italian Pilsner style”. It is fermented with the famous German Strain 34/70 at 12C and the hops are of German and Czechian origin.

Hallertauer Mittlefruh is known as the Kaiser of German Hops. This Noble Hops tends to a clean crisp style and has mild bitterness and is ideal for lagers and pilsner. This is indeed a lager with hops on.

Colour of this Longford Pilsner is a pale gold, and cloudy. No shortage of hops here so you notice them straightaway on the nose and soon on the palate, where you come across plenty of that earthy character and a hint of spice and then a good dry finish. Something that bit different and well worth looking out for, a lager with Attitude and Very Highly Recommended.

Wide Street Brewing Company specialises in mixed fermentation methods and 100% Brettanomyces beers. The vision is to brew innovative beers with alternative fermentation methods. Their house yeast is a custom blend of Brettanomyces, saccharomyces and lactobacillus strains from Bootleg Biology, a yeast laboratory based in Nashville, USA. This gives the beer a distinctive dry mouthfeel and enhanced fruity flavours.

Very pleasant from start to finish. Vale de Cabanas Vinho Branca Tejo.

Quinta Da Ribeirinha Vale de Cabanas Vinho Branca Tejo (Vinho Regional) 2023, 12% ABV.

€13.00 (€10.00 on offer) at Matson's Bandon, Grange, Youghal.

very pleasant from start to finish

It comes in a light citrus colour and the aromas also have you thinking “citrus”. It is fresh and young and that shows on a relatively lively palate, a simple everyday wine for conversation rather than contemplation. It may be simple but is very pleasant from start to finish.

Serve at 10 degrees especially with grilled fish (get a bunch of sardines midweek from Pat O’Connell), shellfish (mussels from Ballycotton Seafood) and Japanese food (sushi from Maki Sushi). You might want two bottles but is also very affordable at the reduced price of ten euro. Highly Recommended.

The label says the fruit is Fernao Pires while I read on their website that it’s a blend of the Fernâo (70%) and Arinto. Don’t worry too much about the details. I visited a cidery a few years back and saw they had two varieties in the orchard. I asked how much of each went into the cider. The cidermaker just smiled and said it could be fifty-fifty but wasn’t too sure. In any case, the cider was top-class, and still is!

The Tejo refers to the Tejo river (best-known to us as Tagus) and the wine lands here lie either side of the river as it runs southwest from the Spanish border in central eastern Portugal to Lisbon and the Atlantic Ocean. According to Wine-Searcher.com, it had two apellations DO Tejo and IG Tejo.

We enjoyed this grape Farnão Pires a few weeks ago in a different expression in the orange wine Contracena Curtimenta by the same producer. A very different wine indeed, a few extra details here.

Thompsons: A New Steakhouse Sensation in Cork City

 Thompsons: 

A New Steakhouse Emerges in Cork City

Head chef Cormac cutting it down to size!

Thompsons
founded 2020

Thompsons Restaurant in Cork City has undergone a thrilling transformation, emerging as a premier steakhouse that celebrates the best of local produce. With a commitment to quality and exceptional service, Thompsons is quickly making a name for itself as a must-visit destination for steak lovers.

A Passion for Local Ingredients

At the heart of Thompsons' ethos is a dedication to sourcing the finest local ingredients. “We are working closely with McCarthy’s Butchers of Kanturk to hand select our beef. We truly believe in farm-to-fork produce to ensure the highest quality. It is a privilege to team up with Jack McCarthy, “ said Graham Jeffrey our host for the recent media visit.

 Jack McCarthy himself, along with his son Timmy and David O’Brien, was present and in his usual ebullient form. Jack told me the Angus/Hereford cattle, are all grass-fed and raised on the lush grass of the Golden Vale by farmer O’Brien, resulting in meat that is both tender and flavourful. And Jack said there is yet another treat to come in the shape of a breed of Canadian origin called Speckled Park. So that’s something else we can look out for in Thompsons.

Jack McCarthy's pic of cows in the Golden Vale.
"Look at that grass!" he said.

Back to Graham: “The whole cuts of beef are dry-aged here with Himalayan salt”. We could see it in the cabinets just inside the door. During the process, they lose about 10% of weight. After the 28 days, they butcher it into the cuts you see on your plate. And then it’s time for the chefs, and their amazing 400-degree charcoal Josper oven, to take over and cook the miso glazed beef to the perfect temperature.

Craft taps

A Masterclass in Steak

Head  Chef Cormac and his team at Thompsons are true masters of their craft, expertly preparing each steak to perfection. From the classic fillet to the flavourful rib eye, every cut is a delight for meat lovers. The dry-aging process adds depth and richness to the meat, while the accompanying sauces and sides elevate each dish to new heights.

On the launch night, there were examples of Rib Eye and Sirloin both on the bone and off. All the sauces were superb but for me, the Chimichurri and the Red Wine Jus were simply outstanding. Sides too made the taste buds stand up and take notice and the much complimented Cauliflower and Cheese (with the Rib Eye) was a standout. 

A starter of Steak Tartare with charcoal emulsion, cress and Parmesan was paired
with Eugene Meyer Alsace Pinot Gris

By the way, it is not just steak here. There’s Chicken, Fish and Chips, Goan Curry, Poached Cod, and a Seafood Linguine on offer on the current menu where starters include Frank Hederman’s Smoked Mackerel and a Ballycotton Chowder. No shortage of choices in this MacCurtain Street venue.

A Drink for Every Occasion

Thompsons' commitment to local suppliers extends to their drinks menu. During the evening we enjoyed a wide selection of craft beers, including the Cotton Ball Lynch's Stout (from the onsite micro-brewery), and sampled some excellent wines from local suppliers Bubble Brothers. The bar also offers a variety of spirits, including a tempting line-up of local gins, ensuring there's something to suit every palate.

Butcher and blogger. Jack MacCarthy (left) and yours truly at the steak launch night

If I had to pick a wine favourite, it would be the robust organic Syrah Crianza by Vinya Miquel from the northeast of Spain (Penedes) that came with the sirloin. Vino Nobile di Montepulciano is always a popular choice at the table and the Avignonesi enhanced the Rib Eye.

Back in the day when the bakery of Thompsons was here, their Swiss Roll cake (left) was a city-wide favourite and was a favourite among many generations of local customers.  The restaurant’s version made for quite the dessert. It was rolled in their Victoria Sponge with fresh berries, vanilla ice cream and chocolate crumbs. And yes, there was a drink to go with it, the Valentia Island Vermouth.

So that was it: a great night of steak and confidence for the future. Best of luck to Graham and the team at Thompson’s and their many local suppliers such as Jack McCarthy, Bubble Brothers, ABC Bread and the onsite Cotton Ball Brewery.

A Memorable Experience

Thompsons are stepping up a grade and offer a memorable dining experience that combines exceptional food, warm hospitality, and a stylish atmosphere. Whether you're celebrating a special occasion or simply looking for a delicious meal, Thompsons is the perfect choice.

Thompsons pic.