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.