SEASONAL PRODUCE INSPIRES NEW AFTERNOON TEA MENU AT
THE METROPOLE HOTEL
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| Teatime at The Met for Pierce Lowney, Director of Food and Beverage at Trigon Hotels and Sandra Murphy, Group Brand and Communications Manager at Trigon Hotels. Pic: Brian Lougheed |
Seasonal and locally grown produce have inspired a new Autumn Afternoon Tea at the Metropole Hotel.
The hotel's team is committed to supporting local suppliers and using
Jazz Dining Experiences feature as Metropole Hotel
confirms the line-up for this year's Jazz Festival Club.
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Excitement is building at the Metropole Hotel ahead of this year’s Cork Jazz Festival. The full line-up has been confirmed with a host of diverse artists on several stages around the hotel throughout
press release
The Met Bar and Restaurant at the Metropole Hotel in Cork City has received a top honour by the globally recognised travel website Tripadvisor.
The Travellers’ Choice Awards are based on reviews and ratings collected over a 12-month period. The Met Bar and Restaurant scored a spot at the top thanks
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CORK THEMED AFTERNOON TEA LAUNCHED AT THE METROPOLE
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The Metropole Hotel has launched an exclusive Afternoon Tea menu in collaboration with
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The Met Summer Special Menu
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The Metropole Hotel is excited to announce the launch of
Hotel Press Releases SU24
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Summer in the City at Anantara The Marker Dublin Hotel
Anantara The Marker Dublin Hotel Launches Exciting Summer Soirée Series
on the Iconic Rooftop Bar & Terrace
The luxurious, Anantara The Marker Dublin Hotel is thrilled to announce the launch of its new Summer Soirée Series, a trio of vibrant summer events set to take place on the hotel's iconic Rooftop Bar & Terrace in June, July and August. These three exclusive gatherings promise a perfect blend of gourmet cuisine, bespoke cocktails, and live music, making them the ultimate destination for summer entertainment in Dublin.
Guests at the Summer Soirée Series will be treated to tantalising
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CORK INTERNATIONAL HOTEL TEAMS UP WITH
LOCAL ATTRACTIONS TO ENHANCE FAMILY STAYS
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| 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
FLIPPING FUN FOR CORK TRADERS AS METROPOLE HOTEL HOSTS ANNUAL PANCAKE RACE
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| The race is on. (Pic: Brian Lougheed) |
Not just a race - recipes too!
Traders from the VQ area of Cork City put on a flipping good performance this morning for the Metropole Hotel’s annual pancake race.
James Healy of the Shelbourne Bar beat off stiff competition to claim the winning title, which he had taken two years ago.
The pancake race was a Shrove Tuesday tradition when Thompsons Bakery was open on the street dating back to 1826.
Team members from the Metropole Hotel joined representatives from businesses including Nathan Trust, Acet Active Centre for English Training and the Shelbourne Bar as they ran along MacCurtain St while flipping pancakes. The Metropole Hotel has been organising the event since 2018 and it brings lots of fun and laughter to the area every year.
Roger Russell, General Manager at the Metropole Hotel said: “The pancake race is a very old tradition that we resurrected and it’s been going from strength to strength. It means an awful lot to the local community as it brings us all together for a bit of banter and a bit of fun. We’re all friends on the street but ultimately we’re all very competitive and the bragging rights are fantastic. The VQ is a very close knit community and we are more than happy to organise anything that can help to support and promote the area.”
Speaking about his win James Healy said; “I was really looking forward to today as I won the race two years ago so I wanted to reclaim the title. It was all down to luck on the day though and I’m delighted to have the crown back.”
Alex Petit is Group Executive Chef of Trigon Hotels, which include the Metropole Hotel and Cork International Hotel. He’s created a delicious sweet and a savoury pancake recipe for people to try at home.
THE CINNAMON ROLL
American style cinnamon pancake, mixed berry compote, whipped vanilla cream, toasted seeds.
Ingredients
American style pancake recipe:
250 g self raising flour
¼ teaspoon ground cinnamon
1 teaspoon baking powder
50g caster sugar
2 large free range eggs
150 ml Buttermilk
For the garnish:
150g frozen berries
50g sugar
100 ml fresh cream
25g icing sugar
Vanilla essence
Mixed seeds (pumpkin, sunflower, sesame……)
Method
For the pancake:
Sieve the flour, baking powder and salt into a mixing bowl
Add the wet ingredients and mix vigorously until smooth
Rest the batter for 45 minutes prior to cooking
Heat up a large frying pan with vegetable oil to medium/high heat
Cook your pancakes until golden brown on both sides
Those should rise and bubble as you cook them
For the garnish:
In a medium saucepan, add the mixed berries and caster sugar
Cook over medium heat until the water has mostly evaporated (20 minutes)
The mixture should be syrupy and shiny
In a large mixing bowl, pour the fresh cream
Whisk the cream until thick, add the icing sugar and few drops of vanilla essence
Reserve in the fridge until needed
In a preheated oven at 170 degrees, toast the mixed seeds until golden
Remove from the oven and Cool down at room temperature
To plate, stack 3 pancakes on top of each other
Add a generous amount of berry compote
Top with a large dollop of fresh cream and finish with toasted seeds.
THE CRÊPE MADAME
French style thin crêpes garnished with home cooked gammon and Carrigaline cheddar topped with a fried egg.
Ingredients
French Style crêpe
250g plain flour
500ml whole milk
4 eggs
1 pinch alt
50g melted butter
2 tablespoon caster sugar
Garnish:
4 eggs
8 slices cooked gammon
200g Carrigaline cheddar
1 bunch fresh chives
Optional
Mix leaves
Elderflower & extra virgin olive oil dressing
1 red onions finely sliced
Method
For the crêpe:
Sieve the flour, baking powder and salt into a mixing bowl
Add the wet ingredients except the butter and mix vigorously until smooth
While whisking, add the melted butter gradually
Rest the batter for 45 minutes prior to cooking
Cook the crêpes one by one and rest onto a plate
For the garnish:
In a non stick pan, fry the egg sunny side up with little oil
Season with salt and pepper and place the cooked eggs onto a side dish
In a large frying pan on medium heat, add a knob of butter and place a crêpe on it
Place 2 slices of gammon side by side and sprinkle with a generous amount of grated cheddar
Place a fried egg on top and fold the 4 sides of the crepe to form a square
Keep cooking the crêpe until the cheese has fully melted
Plate the crêpe and sprinkle with freshly chopped chives
This can be served with a fresh salad dressed with an elderflower vinaigrette and finely shaved red onions
CORK GEARS UP FOR OYSTER SHUCKING CHAMPIONSHIP 
At the launch (L-R) Roger Russell, General Manager, Metropole Hotel;
Sandra Murphy, Group Brand and Communications Manager;
and Alex Petit, Group Executive Chef, Trigon Hotels. Pic: Brian Lougheed
World record oyster shucker to fly in from Canada to judge the competition
The Metropole Hotel is getting ready for the Cork Oyster Shucking Championship which will form part of the Cork on a Fork festival next month. Oyster shucking is the careful process of opening the shell to reveal the delicacy inside.
The three-time Guinness World Record Oyster Shucker Paddy McMurray, from Toronto, Canada will travel to Cork for the event. Paddy, who delighted audiences with his talents at the Cork Oyster & Seafood Festival, will demonstrate his shucking skills as well as taking on the role of chief judge for the competition on the night.
The championship is open to participants of all skill levels - from beginners to oyster enthusiasts, seasoned seafood connoisseurs and professional chefs. To ensure that all contestants have a fair chance, Paddy will conduct masterclasses earlier in the day.
The evening will commence with an oyster reception, featuring a selection of Irish oysters. The shucking competition will be the highlight of the evening, while guests will be treated to other activities such as an oyster hunt. There will be entertainment on the night, while food writer Joe McNamee will be the MC for the evening.
Table packages are available for groups, complete with an assortment of seafood, light bites and canapés curated by Executive Group Chef of Trigon Hotels, Alex Petit.
Sandra Murphy, Group Brand and Communications Manager at Trigon Hotels, said; "We are thrilled to host the Cork Oyster Shucking Championship as part of this year's Cork on a Fork Festival. We are delighted to welcome back the extraordinary talent of Paddy McMurray as our guest of honour and judge on the night. As a three-time Guinness World Record Oyster Shucker and a celebrated figure in the world of seafood, Paddy's presence adds a level of excitement and expertise to the competition. We invite all oyster enthusiasts, seafood lovers, and aspiring shuckers to join us for an evening filled with delicious flavours and the joy of celebrating the ocean's finest delicacy."
The event takes place at The Metropole Hotel on August 19th from 7:00 p.m. - 10:30 p.m. Tickets are from €30 and are available on Eventbrite. Those who want to participate in the shucking competition can email smurphy@trigonhotels.com
press release
New Afternoon Tea is the berries at the Metropole
A treat for summer weekends, Friday to Sunday
Fresh, locally sourced strawberries and raspberries are the central feature of a new afternoon tea launched at the Metropole Hotel in Cork city.
The summer-themed menu is made up of sweet and savoury bites and treats using the very best local produce including award-winning strawberries from west Cork grower David Bushby.
The afternoon tea includes raspberry and white chocolate mille-feuille tartlet; west Cork strawberries and Victoria sponge cake; warm Ardsallagh goat’s cheese, leek and herb tartlet; and poached prawn and salmon on Edward Buckley soda bread.
Guests will be treated to a Móinéir bramble cocktail and a summer berry Eton Mess served in a china cup on arrival. The cocktail is made using Móinéir Irish Strawberry Wine, which is created from handpicked Irish strawberries, along with Maharani gin supplied by Rebel City Distillery, freshly squeezed lemon juice and homemade syrup served in a small stemmed wine glass.
The new Afternoon Tea will be served throughout the summer on Friday, Saturday and Sunday from 1-4pm and is priced at €40 per person.
General Manager of The Metropole Hotel, Roger Russell said; “We place a great emphasis on locally sourced produce in the Metropole Hotel and we wanted to ensure that our new afternoon tea gives guests the best of what Cork has to offer. Strawberries and raspberries are strongly associated with summertime so our chefs have used the finest Cork berries to make some really exciting treats that we hope visitors and locals will enjoy over the coming months.”
On the menu is:
Top tier:
Raspberry and white chocolate mille-feuille tartlet
West Cork strawberries and Victoria sponge cake
Blackberry and chocolate cheesecake
Lemon and lavender posset with marinated blueberries
Middle tier:
Freshly baked scones with lemon curd, strawberry preserve, Irish salted butter and fresh cream
Lemon drizzle cake
Lower tier:
Warm Ardsallagh goat’s cheese, leek and herb tartlet
Egg, bacon and mustard mayonnaise brioche
Poached prawn and salmon on Edward Buckley soda bread
Cucumber, mint and crème fraiche on granary bread
Reservations can be made online www.themetropolehotel.ie
