Chef Alex has Five Tips, and a Recipe, for Christmas at Home

 TIPS ON HOW TO REDUCE STRESS WHEN COOKING 

CHRISTMAS DINNER FROM A TOP CHEF 

The Group Executive Chef at Trigon Hotels (Metropole Hotel and Cork International Hotel), Alex Petit has outlined his top tips for reducing stress around cooking this year's Christmas dinner. 

The French native said: "Christmas is a wonderful time of the year when family and friends are together. But that joy can sometimes be overshadowed by the worry of cooking the Christmas dinner. I know only too well about the pressures of preparing a meal so I’ve outlined a few pointers to help on the big day."

His five tips for cooking a stress - free Christmas dinner are:

1. Lists are your friend.

Write out the details of what you will be serving and what you need for each course. Make a list before you go shopping and tick everything off so you haven’t forgotten anything on the day.

2. Get a good meat thermometer.

A food thermometer takes away the worry of undercooking the turkey. There are a number of moving parts on the day, you don’t need the stress of wondering if the main part of the dinner is cooked correctly.

3. Prepare what you can the night before.

Peel and wash vegetables and potatoes the night before and put them into cold water. Select desserts you can make ahead like trifles and cheesecake to save you time on the big day.

4. It doesn’t have to be Instagram perfect.

A lot of people focus on the presentation of the food. Every dish doesn’t have to look social media ready - the most important thing is spending quality time with your loved ones.

5. Keep it light-hearted and fun.

It’s a special time of the year - friends and family are home and you are together. Get them involved and enjoy spending quality time with them.

Here's Alex's recipe for the ultimate stuffing.

Sausage meat and cranberry stuffing

Ingredients:

75 g butter

1 onion, diced

2 tsp chopped fresh mixed herbs (rosemary, sage and thyme)

50 g fresh cranberries

50 g dried cranberries

175 g fresh white breadcrumbs

225 g Rosscarbery free range pork sausage meat

Salt and pepper

Method:

In a medium size pan, melt the butter and add the finely diced onions.

Cook for 5 minutes or until the onions are translucent and add the dried and fresh

cranberries.

Cover the saucepan with a lid and cook over low heat for 5 minutes.

Remove from the heat and let cool completely.

In a separate bowl, mix the sausage meat, breadcrumbs and fresh herbs.

Mix thoroughly and season with salt and pepper.

Add the cooled butter mix and mix until fully combined.

You can either stuff the turkey with this stuffing or else bake it separately in a preheated

oven at 170 degree celsius for 25 minutes.

Happy Anniversary for Cork International's New Yorker!

press release 

CORK RESTAURANT CELEBRATES 10TH ANNIVERSARY WITH 

NEW YORK INSPIRED EVENING

The team from the New Yorker ready to celebrate 10th anniversary. Pic: Brian Lougheed

The Cork International Hotel is celebrating 10 years of the New Yorker Bar and Restaurant with a unique New York inspired evening.

The chefs have designed a number of specials with a

NEW PRIVATE DINING TERRACE AT CORK INTERNATIONAL HOTEL

press release 

NEW PRIVATE DINING TERRACE AT CORK INTERNATIONAL HOTEL

The Cork International Hotel has opened a new private outdoor dining area as it expands its offering for corporate and family guests. 

The new outdoor terrace area, which needs to be booked in advance, caters for

Experienced Paul Ryan is the new executive chef at Cork International Hotel. The Mallow native has over 20 years experience including roles in the USA and Middle East.

CORK INTERNATIONAL HOTEL APPOINTS NEW EXECUTIVE CHEF

Mallow native Paul Ryan has over 20 years’ experience including roles in the 

Middle East and USA

The experienced Paul Ryan is the new executive chef at Cork International Hotel and he wants to

NEW FOOD TRUCK OFFERS LUNCHTIME ALTERNATIVE AT CORK INTERNATIONAL HOTEL

NEW FOOD TRUCK OFFERS LUNCHTIME 

ALTERNATIVE AT CORK INTERNATIONAL HOTEL

Pierce Lowney, Director of Food & Beverage, Trigon Hotels; Alex Petit, Group Executive Chef, Trigon Hotels;  Eoghan Murphy, General Manager, Cork International Hotel.  Pic: Brian Lougheed

The Cork International Hotel, which is located in the Airport Business Park, has launched a new food truck which will be operated by the hotel’s team of chefs.

“The New Yorker On The Go” will cater for the large number of businesses in the surrounding area.  Customers will be able to avail of a selection of sweet treats and sandwiches using locally sourced ingredients.  

CORK INTERNATIONAL HOTEL TEAMS UP WITH LOCAL ATTRACTIONS TO ENHANCE FAMILY STAYS

press releases Spring24

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CORK INTERNATIONAL HOTEL TEAMS UP WITH 

LOCAL ATTRACTIONS TO ENHANCE FAMILY STAYS

Edel Kavanagh, Deputy General Manager and Michael Murphy, Trainee Manager relaunch the popular Family Concierge Service at the Cork International Hotel. Pic: Brian Lougheed

 

The Cork International Hotel is boosting its family experiences with links to local attractions including Fota Wildlife Park and Leahy’s Open Farm. The hotel, which is located close to Cork Airport, has also relaunched the popular Family Concierge Service to ensure families get the most out of their stay.

 

The Family Concierge Team

CORK CITY HOSPITALS CHILDREN'S CLUB RECEIVES TOP HONOUR AT COMMUNITY SPIRIT AWARDS

CORK CITY HOSPITALS CHILDREN'S CLUB RECEIVES TOP HONOUR AT COMMUNITY SPIRIT AWARDS

John Looney from the Cork City Hospitals Children's Club presented with the Judges Overall Award by Carmel Lonergan (Trigon Hotels). Pic: Brian Lougheed

Winners of the Cork International Hotel Community Spirit Awards announced at gala event

 

Cork City Hospitals Children's Club has been named the overall judges winner at the Cork International Hotel Community Spirit Awards 2023.  The charity organises magical and exciting adventures and trips of a lifetime for children and their families who are going through a difficult time.

 

This is the third year of the awards which celebrate the outstanding contributions of individuals and groups dedicated to enhancing the lives of people in their community.  Each month, a winner is announced and these people are all considered for the overall prizes at a gala ceremony which was held in the Cork International Hotel recently.

 

Founded in 1994, Cork City Hospitals Children’s Club started out as a small group of Cork University Hospital staff who got together to raise money to give children attending the hospital a fun day out.  The charity now has more than 40 volunteers made up of security personnel from CUH, Gardai, doctors, nurses, social workers, children protection officers, ambulance personnel and pharmacists.

 

The Public Vote Winner was John Calnan of Raffeen Creek Pitch & Putt Club and Leevale Athletics Club.  John was an active member of Leevale AC and Hilltown for 30 years, serving as a committee member and volunteer at Leevale where he worked with some of Cork’s finest athletes. He also played a part in the sporting lives of several Olympic athletes including Derval O’Rourke, Lizzie Lee and coach Donnie Walsh.

 

The Lifetime Contribution Award went to Mary Foley of Passage West.  Mary has been the driving force behind the Passage West Children’s Choir, the Harbour Amateur Dramatic Group, the Sunshine and Smiles Club for children with disabilities and the Passage West and Monkstown Cardiac First Responder group.

 

Eoghan Murphy, General Manager of the Cork International Hotel said; "The Community Spirit Awards provide a platform to celebrate the unsung heroes among us, whose contributions often go unnoticed. It is heartening to see the immense impact these individuals and groups have on our community. As we celebrate the achievements of this year's winners, we also extend our gratitude to all those who strive to make Cork a vibrant and inclusive community. Their dedication serves as an inspiration to us all."

 

Director of Group Operations with Trigon Hotels, Carmel Lonergan was on the judging panel and she said;  “We had a group of 12 very worthy monthly winners and each and everyone of them should be so proud of all their efforts to help others.  We had a difficult decision to make and I would like to congratulate the three winners, Cork City Hospitals Children’s Club, John Calnan and Mary Foley.  They have all given so much of their time to helping the lives of many people.  I would also like to thank those who nominated them for the award.”

 

The awards are sponsored by The Cork International hotel in association with The Carrigdhoun Newspaper and Gerald McCarthy Giftware. The judging panel was made up of private and public sector representatives including Carmel Lonergan; Nicola Radley, Cork County Council; and Vincent O’Donovan, The Carrigdhoun Newspaper.

 

Throughout 2023, there was one winner per month awarded and they were:

 

●       January - Cork City Hospitals Children’s Club

●       February -  Templebreedy SOS

●       March - Jim Griffin

●       April - The Shandon Area History Group

●       May - Cork Cancer Care Centre

●       June - Eileen McGough

●       July - Kinsale Community First Responders

●       August - Mary Foley

●       September - John Calnan

●       October - Donal Kelleher

●       November - Kevin O’Driscoll

●       December - Bernard and Ann Lynch

 

2023 Winners:

 

●       Judges Overall Winner - Cork City Hospitals Children's Club - Presented by Nicola Radley and Eoghan Murphy

●       Public Vote - John Calnan Raffeen Creek P, Leevale Athletics Club - Presented by Vincent O Donovan and Eoghan Murphy

●       Lifetime Contribution - Mary Foley - Presented by Carmel Lonergan, Trigon Hotels and Gerald McCarthy

CORK INTERNATIONAL HOTEL TEAMS UP WITH LOCAL SUPPLIERS

CORK INTERNATIONAL HOTEL TEAMS UP WITH LOCAL SUPPLIERS

The Cork International Hotel is highlighting the importance of supporting local producers with the launch of its new menu.  

Head Chef Paul Ryan and his team have been inspired by the incredible diversity and quality of produce in Cork and its surrounding counties.  They have given these fresh local ingredients a global twist when creating the dishes that will be served in the hotel’s restaurant, The New Yorker (open 12 noon to 9.30pm) for lunch and dinner.

The menu also includes a map highlighting where the food suppliers are located including McCarthy Meats in Cork City, Ardsallagh Goats Cheese in Carrigtwohill, Glenmar Seafood in Union Hall and Gubbeen Farm Cheese in West Cork. And don't forget the Munster Cheese Platter.

Eoghan Murphy, General Manager of the Cork International Hotel said; “We are delighted to introduce our new menu at The New Yorker, where we celebrate the delectable produce that our local communities have to offer. Our team of dedicated chefs have designed a menu that uses the diverse and vibrant flavours of Cork and its neighbouring areas to bring delicious dishes to all our customers.  We are lucky to have the very best meat, fish, dairy and vegetables right on our doorstep and our team has given these ingredients an international flair to keep the menu exciting and fresh.”

The new menus can be found at https://www.corkinternationalairporthotel.com/dining/new-yorker/

Sunday Lunch returns in style to The Cork International Hotel

Sunday Lunch returns in style to 

The Cork International Hotel

Chorizo and prawn salad

Sunday Lunch returned in style to The Cork International Hotel for Fathers’ Day. I didn't make it that day but glad to get the opportunity to try it out last Sunday and found lots of company as the lovely and comfortable space began to fill from one o’clock on.

The lunch, which is served from 12.30 pm to 3 pm, is based on locally sourced produce and the hotel’s New Yorker Bar and Restaurant is the venue and I was a guest of the hotel. The a la carte menu offers a variety of dishes as well as a roast-of-day specials list from the carvery (these are brought to your table).

Salmon from the carvery

Starters last Sunday included Homemade Soup of The Day, Pan Fried Atlantic Prawns Pil Pil, West Cork Steamed Mussels, and New York Inspired Chicken Wings.

CL’s picks were the Mussels served in a Classic White Wine and Herb Cream Sauce, with a length of sourdough to mop up the sauce. Not too sure about the New York in the wings (aside from the fact that we were in the New Yorker Bar!), but they were excellent, the hot sauce and the famous Cashel Blue doing the business and giving the necessary lift.

NY Chicken Wings

Mains on the day included: Summer Poke Bowl, Empire State Double Beef Burger, Chef Mihira’s Authentic Elawalu Maas Vegetable Curry, and Fresh Crab and Chilli Linguine. The Carving station offered: Prime Roast of West Cork Hereford Rib of Beef with a Rich Red Wine Jus, Hony Glazed Loin of West Cork Bacon, Roasted Crown of Irish Turkey, and Lemon & Thyme Marinated Irish Salmon.

Mussels

CL loves her salmon and this, perfectly cooked, got the thumbs up. All roasts come with Crispy Roasties, Mashed Potato, Roasted Carrots, and Yorkshire Pudding with a side of Cauliflower & Cheese. Quite a plateful.

My quantity was somewhat more modest but the Warm Gubbeen Chorizo & Prawn Salad (with Fried Potatoes, Mixed Leaves, Red Onions, and Garlic Croutons) lacked nothing in quality and exceeded expectations and was one of the best salads so far this summer and one to note for sure.

I’d say the NYC Cheesecake has been on the menu here since the restaurant was renamed. But it has stood the test of time and, aided by sliced West Cork Strawberries and an excellent wild berry compote, impressed no end last Sunday. Other desserts on the list were Dark Chocolate Brownie; Lemon, Ginger & Chilli Posset; and a Classic Summer Eton Mess.

Great also to see local producers acknowledged on the menus. Food suppliers include McCarthy Meats, Keohane Seafoods, Ardsallagh Cheese, and Gubbeen Farm cheese and charcuterie. Drinks suppliers listed include Blacks of Kinsale, Stonewell Cider, Rebel City Distillery and 9 White Deer Brewery.

All in all a very satisfactory outing to the airport. Quite a large venue and full credit to the staff who were both efficient and very friendly all through. A drive to the airport was regarded as a treat in its early days. A drive for Sunday lunch is the new treat in Farmers Cross!

The Cork International Hotel Sunday Lunch is €19.00 for main course, €26 per person for two courses or €34 per person for three courses. A full kids’ menu is also available. To make a reservation call 021 454 9800.

FATHER’S DAY TREAT AS SUNDAY LUNCH RETURNS AT CORK INTERNATIONAL HOTEL

FATHER’S DAY TREAT AS SUNDAY LUNCH RETURNS AT CORK INTERNATIONAL HOTEL

Pic: Monika Coghlan

The Cork International Hotel is bringing back its popular Sunday Lunch menu which will be launched on Father’s Day.  

Diners can enjoy a meal made from locally sourced produce in the hotel’s New Yorker Bar and Restaurant.  The a la carte menu offers a variety of dishes as well as roast-of-day specials.

Sunday lunch will be served from 12.30pm to 3pm. 

General Manager of the Cork International Hotel is Eoghan Murphy, he said, “We’re delighted to relaunch our popular Sunday Lunch Menu on Father’s Day. It will change with the seasons and is the perfect way to celebrate a special occasion like a family birthday or anniversary. This Sunday is all about the Dads and Father Figures and there is something for all tastes from our Empire State Double Beef Burger - the Dad of all burgers to our Carving Station.”

Pic: Monika Coghlan

An example of what diners can expect:

Starter: Homemade Soup of The Day, Pan Fried Atlantic Prawn Pil Pil, West Cork Steamed Mussels, New York Inspired Chicken Wings

Mains: Summer Poke Bowl, Chef Mihira’s Authentic Elavalu Maas Vegetable Curry, Empire State Double Beef Burger, Fresh Crab and Chilli Linguine

From the Carving Station: Slow Roasted Shoulder of East Cork Lamb with a Minted Sauce, Prime Roast of West Cork Hereford Rib of Beef with a Rich Red Wine Jus, Fennel and Rosemary Pork Porchetta with Crackling with a Chimichurri Dressing, Lemon and Thyme Marinated Sea Trout With a Kale and Watercress Pesto

Dessert: NYC Inspired Baked Vanilla Cheesecake, Dark Chocolate Brownie, Lemon, Ginger & Chilli Posset, Classic Summer Eton Mess

The Cork International Hotel Sunday Lunch is €26 per person for two courses or €34 per person for three courses. A full kids’ menu is also available. To make a reservation call 021 454 9800.

press release

TRIGON HOTELS APPOINT FRENCH NATIVE ALEXANDRE PETIT AS GROUP EXECUTIVE CHEF

press release 

TRIGON HOTELS APPOINT FRENCH NATIVE ALEXANDRE PETIT AS GROUP EXECUTIVE CHEF

Alexandre Petit has been appointed as Group Executive Chef of Trigon Hotels. The position is a new role for the Cork-based group which operates The Metropole Hotel and the Cork International Hotel.

The French man has lived in Ireland for twenty years and has extensive experience running busy kitchens at four and five star hotels and fine dining restaurants. Alexandre was born in Paris and spent several years in Brittany before moving to Ireland at the age of 18. 

Alexandre took his first steps into a professional kitchen at the age of 15 when he worked as a kitchen porter. He obtained his Masters Degree in Kitchen Management in Dinard, Brittany. He has worked as a chef for the last 22 years, with senior roles in the Carrigaline Court Hotel, Kingsley Hotel, Hayfield Manor, Oysters Restaurant, Liss Ard Estate and the Celtic Ross Hotel. 

Managing Director of Trigon Hotels, Aaron Mansworth said, “I am delighted to welcome Alexandre Petit to the Trigon team. Food is something we take very seriously at Trigon Hotels and we already have an incredible team of chefs in both The Metropole Hotel and the Cork International Hotel. Alexandre will be collaborating with both teams to elevate our food offering even further.”

Alexandre lives in West Cork with his wife and their three children. He said, “Food and cooking are my passions, I love everything about food whether it’s sourcing new ingredients or trying new trends. For me, it’s really important to use the very best of locally sourced ingredients. It’s all about consistency, supporting small producers and respecting the product. The possibilities are endless when you have the best, freshest and seasonal ingredients. It’s fantastic to work with such a strong team at Trigon Hotels and I’m excited about what we can achieve together.”

Alexandre is passionate about sustainability and has recently joined Chefs’ Manifesto, a global network of chefs exploring how they can help deliver a sustainable food system.

He added, “Trigon Hotels is committed to minimising the impact its hotels have on the environment and it has a strong track record in this area. I’m really looking forward to playing my part and getting involved with Chefs’ Manifesto and learning from others about how to make a bigger positive impact. We all want a food system that is less wasteful, more nutritious and driven around sustainability.” 

Easter Offers: CHOCOLATE THEMED AFTERNOON TEA TO SAVOUR AT CORK INTERNATIONAL HOTEL

press release

CHOCOLATE THEMED AFTERNOON TEA TO SAVOUR AT CORK INTERNATIONAL HOTEL

The Cork International Hotel has launched a luxurious chocolate themed Easter Afternoon Tea for the month of April. 

Guests will be treated to savoury bites and chocolate treats from Friday, April 1st until Saturday, April 30th. Easter Afternoon Tea will be served from 12.30pm to 2pm daily. Collection is also available for people who would like to enjoy the experience at home. 

General Manager at the Cork International Hotel, Carmel Lonergan said: “We’re really excited about Easter this year as we can celebrate in person with our guests for the first time since 2019. Afternoon Tea is a special occasion and our team of chefs have created a range of delicious chocolate treats for our guests to enjoy. We can also tailor the menu to suit coeliacs and vegetarians, just let us know when you are booking.”

On the menu is: 

 

Savoury: Tomato and mozzarella and basil on white bloomer, Roast lamb and stuffing brioche slider, Smoked mackerel pâté on ciabatta crostini, Banana bread fingers

 

Middle: Freshly cooked chocolate chip scones with butter, cream and strawberry jam, Deluxe coconut brownie, Macaroons, Triple chocolate cup cake

Treat: Chocolate coated strawberry, Chocolate mousse, Double ganache hazelnut slice, White chocolate fudge 

Easter Afternoon Tea is €25 per adult and €12.50 per child. Collection is also available. Booking is essential and people can book by calling 021 4549800.

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