Amuse Bouche

Amuse Bouche

Charles tells me that when they were younger, they used to drain some of the blood from the cows to mix with mursik, a fermented milk drink. They would make a tiny hole in the cow’s neck to get the blood out and then seal it back up afterwards, leaving the cow to run off unharmed.
“It made us strong,” he says. The mixture of blood and mursik is often cited by runners as the Kelenjin secret, even though it is rarely drunk nowadays. Mixed with charcoal, it is an unpalatable but potent tonic.
From Running with the Kenyans by Adharanand Finn.

Down and Dirty in the Cidery

Down and Dirty in the Cidery

2012 Apple Crop: the Elstar (normal size but scarce); Dabinett (plentiful enough but smaller than usual).

How do you know a real craft cider-maker?

Wait until September or October (or November, as I did) and check his hands. Has he got what looks like a false tan on the digits? If he has, that is the confirmation you need that he has handled tons of apples, the “tan” created by the tannins in the fruit.

And tannins weren’t the only link between cider and wine, as Stonewell’s Daniel Emerson explained to me in his base in Carrigaline this week. The press he uses is a wine press on hire from a French wine-maker who uses it for just two weeks each year whereas Stonewell use it for six months.

Stonewell have just moved much of the operation from the family home in nearby Nohoval. “The scale is very different here,” said Daniel as he surveyed his expensively assembled “production line”: the forklift, the wash tank, the mill, the maceration tank, the press and the four huge tanks where the cider is finished off.

New base for Daniel Emerson and his Stonewell cidery.

 It has been a year of progress for Daniel and Stonewell. “We sold more than we expected in 2012 and as a result our stocks of the 2011 are low.”

But it wasn’t the best of years for the apple crop of 2012, quite the reverse in fact. The eating apples (used mainly in the medium dry cider) blossomed abundantly in March only to be hammered by the frosts in April. That made them very scarce and expensive.

In the wash.

The bad summer led to a lack of pollination for the cider apples (varieties here are Michelin and Dabinett) and growth was slow. The supply is pretty good though and with the firm also securing a supply of Elstar eating apples, it is full steam ahead in Carrigaline.

There were some yellow Elstar in the system during my visit. They are first washed and then hand sorted before going through the mill and maceration stages. Next the mix, now known as a pomace, visits the presser where the juice is extracted and is then directed to the tanks.

 At the moment, Stonewell makes two types of cider: a medium dry and a dry. If the dry is too dry, they use apple juice rather than sugar to sweeten it. Both are for sale in many counties. Here is a list of stockists.



By the way, with the exception of the glass bottles, everything in a Stonewell cider is Irish – apples, labels, cartons, elbow grease, Atlantic sea air and all! “We don’t use any artificial sweeteners and we definitely don’t add any chemical additives to tweak the natural flavour of our cider.”

Considering the amazing impact the Nohoval cider has had in its short life, I was quite surprised to find such a small team sharing the workload: Daniel himself, his wife Geraldine, Ralph and Eamon, all dedicated to getting the very best out of those precious apples. The small Nohoval facility is not being abandoned and will be used to tweak the juices, both creative and fruit, to come up with a different cider. Watch this space.

For the third time in five days, it has been my privilege to meet people who are willing to take a chance on and in this country, to get down and get their hands dirty, to invest their time and money in giving us better food and better drink. Support them by buying local and buying Irish.

Christmas at Flemings. Special Place. Special Evenings.

Christmas at Flemings

Enjoyed the most perfect dinner in Fleming’s  last. Game, as you know, is now in season and I absolutely relished my starter of rabbit and main course of venison and so much more besides, all as the flames rose and fell in the fireplace.

Great to meet up again with Eileen Fleming, the ideal hostess. She was telling me about their two special Christmas events and I just had to agree that the beautifully decorated Georgian dining rooms, open fires and flickering candlelight are “the perfect backdrop for a Magical Christmas”.

Husband Michael, an Award Winning Chef Patron, recently proclaimed the Best Chef in Munster by the Good Eating Guide, “always creates something truly special. A choice of many classical Christmas dishes, seasonal game, partridge, venison and of course our boozy Christmas Pudding complete a menu that is truly exceptional.” Sounds good to me.

And while you are enjoying some of the best food in Cork, you can take in a special musical show, featuring Roos Demi and Olivia O’Connell.

Two Special Party Dates
 Saturday 24th November Thursday 13th December
An original evening of music, song and fine dining,
with a definite Christmas theme:
"Un Histoire D'amour a Noel"
performed by the new music duo
Roos Demi and Olivia O’Connell
(think Edith Piaf and Jacques Brel)
Unique to Flemings.
Early booking advised. €55.
 Ring 021 4821621    
Or email via info@flemingsrestaurant.ie

Of course, there is much more going on at Fleming’s in the lovely building they purchased in 1989 and set about restoring. Great meals every night and don’t forget the Christmas lunches, gift vouchers, the goodies in their Christmas shop and, maybe it is a bit soon to be mentioning it, their New Year’s Eve special. Check it all out here

Food and Drink Spotting

Food and Drink Spotting

Mitchelstown Cafe in Final

Looking for Christmas Cake fruit?

Those of you making your own Christmas cakes and puddings will now be on the hunt for fruit and I’m told there is a fantastic selection in O’Callaghan’s Deli and Restaurant in Mitchelstown.

And while you are there, why not treat yourself to breakfast, maybe a coffee and pastry or even lunch. Great quality here and the cafe, in the centre of the town, is on the shortlist for the Good Food Ireland Café of the Year Award 2012. Taoiseach Enda Kenny will attend the prize-giving in the Shelbourne next week and best of luck to the contestants.

Pat and Mary O’Callaghan have been at the helm for twenty two years now – and between them have enough experience under their belts to know exactly what their clientele wants, and, helped nowadays by young Head Chef Paddy O’Callaghan, they know how to provide it.

They started with a small deli and cafe, just thirty two seats. Several years ago, they expanded through to the shop next door. Now the café accommodates over a hundred diners in very cosy surroundings – complete with roaring fire in the dining room area. The O’Callaghan ethos though has remained the same throughout all the years – to make everything in house and use as much local produce as possible.  

Check it all out here 

Café Femenino

Never heard of Café Femenino until the November coffee of the Robert Roberts Coffee Connoisseur Club arrived the other day. It is the delicious Rwandan Abakunda Kawa Rushashi Coffee. This coffee comes from a cooperative in the northern mountainous region of Gakenke in Rwanda. It is part of the Café Femenino which is a social programme for women coffee producers in rural communities around the world. If you would like to know more about the programme click here. 

The coffee is beautifully smooth and balanced. Gareth Scully of Robert Roberts says that Rwandan coffees have an absolutely unique bold quality. “They are fantastic looking beans with incredible balance and smoothness and of course, those ever subtle citrus notes. It always amazes me how that even at a higher roast they can really come through. What surprised me the most though was an ever so slight spiciness in its taste. Along with citrus notes, you can normally only find this taste in some of the finest and best Kenyans but Café Femenino came up trumps.”

Truly Irish opens online shop for Christmas Hams

“It’s the centre-piece of everyone’s Christmas Day celebrations and probably the most important part of the festive season so it’s vital you get the perfect Christmas Ham.” I think that is called hyperbole ! But still, getting a good ham is important in most households and  Truly Irish Country Foods offers a 100% Irish, locally produced, DNA traceable Christmas Ham for all the family to enjoy and you will be helping to support over 8,000 Irish jobs. Ordering your ham couldn’t be easier; just go to www.trulyirish.ie and click on the link.

Shorts

Follain jams spreads the good news with expansion plans. 

Dee's Wholefoods ‏@DeesWholefoods

@CorkBilly Chef Mercy Fenton cookery demo #cork city indoor night market  Friday 23rd. Music & fundraising for Marymount.  Market also on this Friday.

Ring of Cork ‏@RingofCork

Competition for a Sunday Lunch for 2 at Rosie's Bar & The Pepperstack Bistro. Like and share to enter. http://fb.me/1QF78fSgl

Brewing it up in Ballyferriter

Brewing it up in Ballyferriter

The English tourist could hardly believe his eyes as he drove through Ballyferriter. Bric’s Brew Pub, the sign said. He jammed on the brakes and spent a few happy hours sipping the products of the West Kerry Brewery (Beoir Chorca Dhuibhne). 

My arrival there last weekend was nowhere near as dramatic. I had been looking for the pub, Tigh Bhric, and already knew of its top notch products.

We had met proprietors Paul and Adrienne at the Munster Tweet-up in Blair’s and had already sampled some of their porter which, like the other drinks, is available in Bradley’s, North Main Street.

The summer season is a busy one here in beautiful Ballyferriter and then the crowds start to taper off so it was quite slack on the second Saturday of November. Paul started up the fire and we had a chat and a drink, choosing to go for the Béal Bán, available on draught.

I had already tasted this in Blair’s. It is light and refreshing golden ale with a slight malty sweetness and a bitter finish, imparted by a generous helping of hops. Indeed, one could see why the English aficionado would feel at home here.

Paul was soon joined by Adrienne, the brewer, and they told us that they use water from their own well to brew the beers, both cask and bottled. The Malt is predominantly Irish and the beers are brewed naturally, with no additives or preservatives.

Carraig Dubh is perhaps the best known of the three main beers and one that I certainly enjoy. It is a traditional porter, rich and dark in flavour with plenty of roasted malt giving hints of coffee, vanilla and dark chocolate. A really rich and smooth drink, well worth a try.

Must admit to a liking also for the Béal Bán but I must yet sample the Dark Red Ale, the Cúl Dorcha. This, according to the brewery tasting notes, which are very accurate as regards the other two, is soft and mellow on the palate with a fruitiness suggesting forest berries.

Might have to stay overnight the next time and do a proper tasting of all the beers. And that would be no hardship either as Tig Bhric provides visitors and locals alike with a wide range of services. “From select accommodation to fine food, traditional and contemporary music, and a unique bar with an emphasis on the arts, we offer our customers a service in an authentic setting.” 

“Situated in the middle of some of the most spectacular scenery in Ireland, visitors are afforded the opportunity to experience both the landscape, local culture and the numerous activities available within a short distance of our establishment.”

The West Kerry Brewery  itself is a partnership between two pubs with a history of friendship. About four years ago, Tigh Bhric and Tigh Uí Catháin recognised the need to provide their customers with a local brew. They now know that it goes down a treat also with the many visitors to the lovely area. Including this one!

Rural Cafe serves Europe on a Plate

Rural Cafe serves Europe on a Plate
Mozarella to Manzanilla

There is a little red shop and cafe in the countryside on the R584, a fascinating winding road  between Macroom and Bantry. Nothing special here, you might think. You’d be a long ways wrong. For in this little treasure house, you may buy Olives, Olive Oil, Sundried Tomatoes, Dried Fruit and other Mediterranean goodies.

And you will also see Mozzarella and Ricotta on sale here. More from the Med? No, because these gorgeous cheeses are made with milk from the local buffalo, introduced here a couple of years ago by Toby Simmonds (of the Real Olive Co) and local farmer Johnny Lynch.

Was on my way to Killarney last week and decided to make a detour to the shop which is just past the famous Gearagh and on the right immediately after crossing the Toon River. As it turned out, Toby and Jenny Rose were in the café. Delighted to see them.

Toby said they had been “blown away” by the reaction to the recent opening of the cafe, thrilled with the huge local support. Already there are plans for expansion and the Toons Bridge Dairy Shop/Cafe could become a must call stop on the way west. Maybe a full stop!

Jenny Rose: "We sell our buffalo milk produce (mozzarella, ricotta, butter, raw milk, aged cheese, cream cheese and yoghourt) and our Mediterranean foods (olives, oils, Iberico meats etc.). We also provide an outlet for other local artisan producers (De Roiste puddings, Coola cheese, jams etc.). Attached to the old creamery there is a pretty garden, where we grow lots of the herbs and edible flowers used on the olive stalls."

In the cafe, they serve simple food made from the abundant ingredients on site as well as good coffee, organic wine and sherry and scrumptious homemade desserts. We didn’t time it all that well. Would have loved to have had a bigger meal but settled for a small one.

But that small one was unbelievable: mozzarella (so so fresh), tomato and basil. Best ever! And CL was also thrilled with her Toasted Sandwich of Mozzarella, Tomatoes, and a basil pesto, served with a tomato relish. Top class and so too was the coffee. Sadly, we had to leave the collection of cakes and desserts behind us but I’m sure they found good homes.

Jenny Rose and Toby then took time out to show us around the adjoining dairy where the cheese is made, soft cheese and hard cheese. Sean Ferry is the cheesemaker, an experienced operator, previously involved with Gabriel cheese. 

While there is a quick turnaround for the soft cheese, the hard cheese (both buffalo and cow) has to be held for much longer, about eight months for the buffalo and maybe up to three times that for the cow. Sean then took us to the Cheese room where the big rounds mature under ideal conditions.

Back out into the yard then where the vans come and go to the English Market and to the many farmer’s markets that this little dairy serves. 

Time to say goodbye and thanks to Sean and head down a nearby side road to see the buffalo in the fields. Directions were precise and we found them without a bother, thinking all the time that the few people behind this thriving enterprise deserve fantastic credit for the way they have put it all together. And there is more to come! Watch this space.

For us though, the focus was now on the road. Toby obviously loves the countryside around here and strongly recommended we take the route. And it was well worthwhile, even if there was grass growing in the middle. Loved the autumn colours and the views as we headed up through Reenaree and then down into the back of Ballyvourney. 

Hard cheese, buffalo (on top) and cow.

Beer Tasting (and tips!) at The Kiln

Beer Tasting at The Kiln

The man in the bar had a wine glass in his hand. But that wasn't wine in the glass. He covered the opening with his hand and shook the glass. Taking away his hand, he asked me to smell. As I do so, he said “Toffee Bar”. I agreed. Then he said: “Beamish”. And it was the old Cork favourite, the toffee bar aromas enhanced by the agitation and the shape of the glass.

The man was Marc Stroobadnt, a renowned beer expert from Belgium, sometimes called a beer sommelier, sometimes a cicerone, nowadays working out of London and a regular visitor to Ireland. He was at the Kiln fronting an event called “Beer. It’s only natural”, organised by ThisisBeer.ie

Cheese and Crème Caramel. No bother to Affligem!

Part of the purpose of the entertaining evening was to show that beer can go well with food. Just a few minutes earlier he had demonstrated exactly that with Affligem, a Belgian abbey beer. First he matched it with cheese and then with a Crème Caramel. Amazing, the beer seemed to adapt and proved a match with each.

In fairness though, the food matching theme was there from the start, with regular beers such as Heineken (Holland), Tiger (Singapore), Żywiec (Poland) and Paulaner (Germany). I like my wheat beers so I enjoyed the Paulaner but I think the one most popular at our table was the Affligem and not only because it was the strongest!

There was a big emphasis too on the fact that all these beers are made from just four ingredients: barley, hops, water and yeast. Then how are they so different? Marc: “Well, you give four ingredients to a team of chefs and ask them to make soup and you’ll see many differences too, as they’ll cook them differently, using different proportions.”

True enough and fair enough. The four ingredients were all on show but Marc and his team were keeping a special eye on the yeast. Someone asked what would happen if she concealed a little to take home and start her own beer. “You wouldn’t get past the door,” said the Belgian. Don’t think he was joking.

Yours Truly with Marc (right)

So well done to the organisers. No shortage of beer and lots of info on it. Well done to the kitchens at Heineken who came up with many tasty bits for the matching. Very enjoyable overall.

By the way, that website is well worth a visit. It is a hub for beer enthusiasts and those who enjoy an occasional beer and will help you get the best of it. It includes video blogs, beer tasting notes, food matching tips and information on those four ingredients. Check it out here.  

Next week, they host the event in Dublin. The venue is 4 Dame Lane and the three dates are 12th, 13th and 14th November. Info and tickets here.

Blúiríní Blasta agus Tigh Bhric

Blúiríní Blasta agus Tigh Bhric. Eating and drinking on the Dingle peninsula. Check it out at my other site

Two Johann Strauss Numbers

Austria’s Grape: Grüner Veltliner

A Johann Strauss Duet.

On a coach tour through Austria some eight years ago, two things were unavoidable: one was dreaded dry pork (it featured in every dinner in the budget hotels) and the other was their “national wine” made from Grüner Veltliner.

So, I was nearly turned off pork but certainly I was turned on to GV or Gru-vee as some call it. GV may not be unique to Austria but it “belongs” to the country in the same way that Zinfandel is associated with California.

While it is a national treasure, the Austrians sometimes treat it quite nonchalantly as was the case in a wine tavern in Grinzing (close to Vienna) where they were serving it in half litre mugs at three euro a time. Quite a night. Wine, schrammelmusik and I don’t think we got pork there!

Memories of that Austrian trip came back as I recently tried two GV’s from Karwig Wines, both made by Weingut Johann Strauss in the Kremser area. This region, on the banks of the Danube and west of Vienna, is not too far east of the abbey of Melk, a famous tourist attraction that some of you may have visited.

My rainy day cruise by the Danube vineyards

Weingut Johann Strauss, 2009 Grüner Veltliner (Alte Reben, Kremser, Weinzierlberg), 13.5%, €15.70 Karwig Wines

Weingut Johann Strauss, 2009 Grüner Veltliner (Kremser, Sandgrube), 13%, €13.50 Karwig Wines

The first wine is made from the fruits of old vines (Alte Reben) in the Weinzierlberg vineyard while the second, not from old vines apparently, gets its fruit from the adjoining Sandgrube (sandpit) vineyard, both in the Kremser.

Joe Karwig says that location can be a quite important factor in Grüner Veltliner, though that didn’t seem to be the case here. Each has white fruit aromas and a colour of light gold (with green hints).

The first one has a pleasant tingly introduction, followed by fairly intense fruit flavours before a long dry finish and performed at a good level from start to finish. It is possibly a little more lush and slightly peppery than the Sandgrube but there is not much between them in my humble opinion. The Sandgrube has a very similar attack, again with nice bright fruit flavours and a similar finish.

So there you are, a pleasant alternative to the mainstream white grapes. I certainly enjoyed them and both are highly recommended, well worth a try.

Music in Grinzing wine house

Food for throught at Cork Seminar

WOMEN IN BUSINESS MAKING CONNECTIONS WITH SECAD

Annie's Roasts, a regular at markets,supported by South & East Cork Area Development (SECAD).

Deirdre Collins of Dee’s Wholefoods, who appeared on Dragon’s Den last year, will talk about building her business of vegetarian ready meals from farmers’ markets to a now national brand available in all major retailers in Ireland & UK when SECAD hosting their annual regional seminar for the Catalyst Women in Business Project on 21st November in the Radisson Blu Hotel & Spa, Little Island.  An amazing line up of successful women in business is likely to draw women interesting in starting up their own business, or those already in business.

Deidre O’Shaughnessy, Editor of Cork Independent and regular Newstalk radio and TV contributor will talk about making connections and building relationships for your profile and business across all sectors.

“This year, we decided to choose ‘Making Connections’ as the seminar theme.  Through our work in the South and East region, we know how important it is to network with other people in business who have the potential to become partners, customers or who can provide personal referrals. This is why we have decided to theme this event around making connections” said Sinéad Conroy, SECAD.

Over the past two years SECAD has co-ordinated numerous networking events, organised mentoring and organised training courses specifically for women in business to support business women and aspiring female entrepreneurs.  One of the key objectives of the Catalyst project is to provide opportunities for women in business to make connections which will help them to grow and develop their businesses.

 “We are delighted that Dee will be providing us with some “food for thought” around how to connect with potential customers” added Sinéad Conroy, SECAD. For further details on this event and to secure your place now please email Sinéad Conroy at sconroy@secad.ie or call 021.4613432.

Food and Drink Spotting

Food and Drink Spotting

Taste of the week, available
at Bradley's, North Main St

Good Food Ireland Awards
Cork’s Farmgate Cafe are in the running for the Good Food Ireland Café of the Year. Finalists were chosen by the Good Food Ireland Quality Assurance Panel and by consumers who have voted online.

The Farmgate: “So thank you to all who voted for us! In the meantime, although it would be nice to bring a bit more good news in a few weeks when we hear the final results, we shall keep calm and carry on!”
See all the categories and the full lists of finalists here.


Wedding bells at The Castle
Many of you, like me, will have enjoyed a delicious meal in B’s Restaurant in the Castle Hotel Macroom and you’ll be able to sample the culinary delights prepared by  award winning Executive Head Chef Pat Ryan next Sunday when the Hotel holds its annual wedding fair.

There is so much more to a wedding day than food of course and the Castle will have a strong line-up of providers (including a florist and photographer) on hand from noon on Sunday. The wedding team at the friendly 4 star invites you to sample its wedding offering on Sunday, 11 November between 12pm- 4pm. Check it all out here.


“Un Histoire D’amour a Noel” at Flemings
Flemings Restaurant http://www.flemingsrestaurant.ie/(Tivoli) presents “a unique event of French song and fine food with a seasonal Christmas theme, created by our own Michael Fleming”.

On Saturday November 24th and on Thursday December 13th, you will have the opportunity to enjoy this special event.

Rouge et Noir; Roos Deml and Olivia O'Connell will sing well known French songs (think Edith Piaf & Jacques Brel)! €55 per person for an evening of great entertainment and great food.

Waterford's Winterval

500,000 visitors are expected to visit the city of Waterford later this month for inaugural festive festival ‘Winterval’. Details were unveiled by Ireland AM’s Anna Daly in the city this week.

In keeping the with tradition established back in medieval times when end-of-year markets sprung up as social gatherings where people could enjoy a little excess before the onset of bitter weather, a festive ‘Winterval Market’ will take over the heart of the medieval city where 60 beautifully decorated log cabins offering the very best quality and range of goods in food, craft, wooden traditional toys and decorations will feature throughout the festival.

The brand new Winterval Festival offers a jam packed schedule of fun filled activities featuring many ‘firsts’ for Ireland including the free ‘Sol Luminiere Lightshow’ a spectacular 3D sound and light show designed especially for Winterval, which will light up the Deanery in Cathedral Square each evening during the festival.

There is so much more. Read all about here!

Shorts

Dish of the Day from 2012 Rising Star Chef Chris Kulis of Capische?- Kihei, HI

Hawaiian Ranchers Beef Carpaccio, Horseradish Aïoli, Watermelon Radish, Garden Greens, Preserved Meyer Lemon Oil, Croutons, Fried Capers, and Parmigiano-Reggiano

Check out Chef Kulis and more of the 2012 Hawaii Rising Star winners today!

http://www.starchefs.com/cook/chefs/rising-stars/2012/hawaii/why-they-shine

Beaujolais Nouveau Arrives in Clon next Thursday

Beaujolais Nouveau Arrives in Clon next Thursday

Celebrate one of France’s best loved traditions in The Winery (cafe/wine bar), Asna Square, Clonakilty next Thursday November 15.
They are hosting a celebration of all things French to mark the uncorking of this year’s Beaujolais Nouveau.
Known as the wine of friendship, under French law, it can only be released on 12.01am on November 15, just weeks after the wine’s grapes have been harvested
Then producers race to deliver the first vintage to celebrations in France, around the world - and now Clonakilty where everyone is invited to come along and an evening of French music, food, fun and friendship from 6pm!

Some additional info:
The Winery is celebrating with Georges Duboeuf Beaujolais Nouveau 2012.
Georges Duboeuf is known for its popularisation and production of Beaujolais wines, leading to Duboeuf’s nickname of Le Roi du Beaujolais (The King of Beaujolais) or sometimes Pape du Beaujolais (Pope of Beaujolais).
Made from 100% Gamay grapes, which have thinner skins than most grapes, causing a lower tannin level, Beaujolais Nouveau is the most popular ‘vin de primeur’, fermented for just a few weeks and then officially released for sale. By law, Beaujolais Grapes must be harvested by hand and grown on individual, free standing vines. Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, or whole-berry fermentation. This technique preserves the fresh, fruity quality of the wine.
Beaujolais Nouveau is known internationally as the wine of friendship and hospitality. Every year, in celebration of the harvest, Georges Duboeuf unveils another interpretation of his highly anticipated Beaujolais Nouveau. Known for its colourful presentation, Dubeouf’s 2012 Nouveau label is vibrant and avant-garde with its use of red on gold images and its distinctive Duboeuf insignia, offering definite celebratory appeal!

Enjoyable Stay at Dublin’s Ashling Hotel

Enjoyable Stay at Dublin’s Ashling Hotel

The four star Ashling Hotel  in Parkgate Street, just 200 metres from Heuston Station, was my base for a recent short stay in Dublin. With the station so close, and two Luas stops nearby, and visits to the Zoo and the Guinness Storehouse on the agenda, it was a convenient location.

And also a very good one. The staff, day and evening, were brilliant, at reception, in the restaurant and in the bar. The place was bright and smart and there was very comfortable seating in the public areas.

Anyone for Breakfast?

Chesterfield Avenue is nearby and takes you to the Zoo and the hotel restaurant has the same name. It also has lots of good Irish produce. I thoroughly enjoyed my Silver Hill Duck and Quail Salad. And that was followed by a delicious falling-off-the-bone shank of Galway lamb. The choice at breakfast, also served in Chesterfield’s, was huge, quality all the way.

Chicken and Gammon Sandwich in the bar.

 This being Guinness country, the busy spacious bar is named the Iveagh Bar. No Irish craft beer here but did enjoy a few pints of Erdinger and found the bar food excellent on the one occasion we ate there.

Restaurant dessert

 They are strict enough about check-in and check-out time but will hold your luggage for you, which is a handy facility. There are quite a few attractions in the immediate area, including the gaol and museum in Kilmainham. But it is very easy to get to the city centre. You’d walk it in about 20 minutes; the Luas is very convenient and so too is the bus.

Highly recommended.

Silver Hill Duck and Quail Salad in restaurant