Discover the magic of Barnabrow

Discover the magic of Barnabrow

 Barnabrow House, a top wedding and Sunday lunch venue, reveals its magic little by little. Driving up the tree lined lane on a dark winter’s night, you might easily imagine a band of fairies at the weak edge of the headlight beams. In the morning, no imagination required, you will see a bunch of friendly donkeys, four generations, including a couple of this year’s foals.

Climb up a little higher behind the house towards the main restaurant, where the weddings are held, and lift your head and you will see a terrific view, over the neighbours in Ballymaloe, all the way to Ballycotton on the coast and its lighthouse winking in the grey morning light.

Lodge interior

Imagine this in the Spring and Summer. Then you begin to realise why the fairy of Cloyne based herself here, not that we did get to see the fairy fort. But there is so much else to see here, thanks to the magic, not to mention the hard work, of owner Geraldine Kidd who has been restoring and developing the ancient house and its surrounding acres over the past 16 years.

And the newest magic, and again hard work, is being supplied by recently installed head chef Stuart Bowes. His aim is to make everything on the table “as local, as organic and as fresh as possible”. We saw the motto put into super tasty reality in a stunning meal in one of the dining rooms in the house and you may read all about it here.

As part of a party of journalists and bloggers, we were welcomed warmly by Geraldine and her staff.  As we sipped the mulled wine, she explained that the place had been evolving for hundreds of years. After working in London, Geraldine came to visit Ballymaloe, saw the melons growing in the greenhouse, "an epiphany moment",  and signed up for a three months course.

Lodges

 She added to her cooking experience with a stint in the Arbutus and also worked with Denis Cotter of Café Paradiso and also in Midleton’s Farmgate. She bought it “very cheaply” in the mid 90s. It has proved very popular as a wedding venue.

After a candlelit breakfast, Geraldine and Stuart took us on a tour of the facility, which is on three levels, almost terraces. There are various accommodation units and at the top you have the large room where the weddings are held and directly in front there is a decked area from which you have the views over East Cork. It is an exclusive location and a bespoke service is offered to each bride and groom.

They can cater for up to wedding150 guests and, yes they can stay overnight, not in the house itself but in a dozen or so lodges nearby. And very impressive lodges they are. Can be used by non wedding guests as well.

All are individually furnished and very tastefully so, loads of space. The one we toured had a huge kitchen cum living room, a massive upstairs bedroom (double and 2 singles), and as much downstairs, including a four poster bed.

Wedding venue

The rooms in the main house itself are also individually furnished with different styles from traditional to bright and airy with a Mediterranean touch. Ours had its own touches, among them some old suitcases casually on the top of the wardrobe and a packed bookcase.

Accomodation

Indeed, the house itself can be something of a mystery to the first timer. Which door to use? In the room where we dined, you push a door and a bookcase revolves to meet you.

In the greenhouse

On our walkabout, we were accompanied by the dogs, and saw the donkeys and the walled garden where Stuart can get his grapes, organic purples ones. His know-how and a little pectin is added and hey presto you have a delectable purple jelly! More animals on view, including a goat and also some poultry wandering around. All so natural here.

And that about sums up Barnabrow, hidden behind the trees for most of the year. Just another farmhouse you might think but there is a magic at work here, the latest supplied by the accomplished young Scottish chef. Well worth a visit. Or two. One couple with us had been married here a few years ago and enjoyed the return to Barnabrow.

Introducing Chef Stuart Bowes at Barnabrow

Introducing Chef Stuart Bowes at Barnabrow

 Experienced Scottish chef Stuart Bowes is the new Head Chef at Barnabrow House  in East Cork and owner Geraldine Kidd introduced him to the media last week. Later Stuart introduced himself with a smashing dinner.

But first we met in the smaller kitchen of the big house, Geraldine’s own kitchen! She told us Stuart spent six years training at the Michelin starred Chapter One in the UK before embarking on a trip to Australia where he broadened his experience before coming to Cork to work in the Orchids restaurant in Hayfield Manor. He joined Barnabrow last June.

While doing a little demo in the kitchen, Stuart told us that “preparation is vital...helps get consistency..whether your group is 20 or 120.”

 While demoing his Rabbit dish that we would so enjoy later on, he spoke of a new experience at the wedding meals in Barnabrow, the shared platter, which we would also see later. “We give the couple the choice and so far two have taken the shared platter. The reaction has been great and we hope to do more with it.” Many see the platter as a good ice-breaker.

Having talked the talk, Stuart walked the walk, starting us off with Cork-a-leekie! That Scottish classic was given an East Cork twist by the proud Scot with Dan Aherne’s organic chicken and leeks from Barnabrow’s own walled garden.

Some of my tasty bits from the Shared Platter

Conversation was now flowing and that flow was further enhanced as the shared platter was passed around. The wines too were flowing and they also were top notch. I could go on and on with the superlatives but I think I’ll just let you have a look at rest of the menu now. Top produce and a top chef meant we were in foodie heaven for the very enjoyable candlelit evening meal.

Food to Share:
Platters of Barnabrow’s home smoked Mallard duck, Gulf stream oak smoked salmon, Rosscarbery’s free range pork, pistachio and cranberry terrine, jamon Serrano.
Barnabrow’s home grown and home pickled artichokes, roasted and marinated beetroot and garden leaves, Olive Hallinan’s Cloyne Goat Cheese accompanied by hazelnut dressing, fig puree, aged balsamic and Barnabrow basil pesto.
Homemade rosemary and onion focaccia, hot crusty bread rolls.
Wine: Domaine Emilian Gillet 2009 from Burgundy.

 Bitter Sweet Sorbet:
Gin and pink grapefruit sorbet tanged with their very own organic apple jelly, married with fresh cucumber.

Main Course:
Loin of East Cork wild rabbit, poached and roasted, with a pithivier of rabbit leg, Cloyne quince, Barnabrow walled garden spinach and 8 Degrees Ale jus.
Wine: Paddy Borthwick Pinot Noir 2010.

Dessert:

Coast meets culture. Stuart’s parfait of Irish Atlantic sea salt and caramel with Green Saffron spiced marshmallows and Valrhona chocolate sabayon.

Wine: Château Joly Cuvee Jean.

One magnificent meal. Perhaps the humble rabbit provided the highlight but then I wouldn’t want to miss either the Shared Platter or the Dessert. Great stuff, thanks to Geraldine, to Stuart and their lovely staff.

Randall’s Court. A Star in Killarney.

Randall’s Court. A Star in Killarney.

National Park

Randall’s Court was my base for a recent two night stay in Killarney. Must say I was really impressed with this four star venue. Not just with its location but with the room, the staff, and the service all the way from check-in to check-out. There is some parking up by the hotel but there is an ample under-ground car park just off the road

Heavy duty curtain

 The room was top notch and so too were the well heated public spaces, no shortage of comfortable chairs and lounges. The dining room, split in two, is marvellous, really eye catching. And all over the hotel, there are paintings (even a mural in one part of the dining-room) and objects of old furniture that also catch the eye.

Hotel Terrace and view

Smoked salmon breakfast

Killarney is well situated to do the Ring of Kerry and is not too far away (75 minutes) from the fantastic Dingle peninsula. The hotel, just a few minutes’ walk from the town centre, is quite close to the National Park and its many lovely walks.

Comfort

 Didn’t get to eat dinner here but did enjoy a terrific meal in the Dromhall, the sister hotel next door. Breakfast though gave a good indication that quality and service are high here. You had everything needed for an excellent breakfast, hot or cold, even a mixture, and no shortage of friendly smiling people to help you ease in to the day.

Just in case!

Amuse Bouche

.....a Corkman’s testimony to the Irish Folklore Commission declared that even after the Great Hunger ended, “Old people said it was God’s will to have the famine come. They abused fine food when they had it aplenty.”

And if it were not God’s will, then it was the work of God’s dark opposite. It was said that an old woman of Rossport in County Mayo, returning home, saw her potatoes rotting and cried, “Oh, the Devil polluted all the potatoes last night. There is not a stalk standing.”

From Three Famines by Thomas Keneally.

Food and Drink Spotting

Food and Drink Spotting

Taste of the Week!
Mozzarella salad at Toons Bridge Cafe

Another Euro Beer goes stateside!

Duvel, the classic Belgian beer, is gone stateside. And old world aficionados, remembering what happened to the original bud, will be worried. Should they be? Read on.

“Last month, after years of wrangling and pleading, Belgian Duvel finally decided to unveil its long-secret recipe for the brewery’s premier golden ale. Duvel shipped the recipe to Ommegang, and the upstate New York brewer (now owned by Duvel) recast the golden ale recipe, which, despite its famous secrecy, is a pretty simple concoction.”

Devil in the Details: Ommegang’s New World Take on a Belgian Beer Classic 

Waterford’s Winterval

The Winterval Festival in the medieval city of Waterford is keeping with a 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 traditional log cabins will host an offering of the very best quality and range of goods in food, craft, wooden traditional toys and decorations throughout the Winterval festival, from November 30 to December 23, full details can be found here 

Market opening hours

Winterval Market at Cathedral Square

 

Fri. Nov. 30th to Sun. Dec. 2nd

Friday: 11am-9pm, Saturday: 10am-9pm, Sunday: 12.30pm - 8pm

Thurs. Dec. 6th to Sun Dec. 9th

Thursday & Friday: 11am-9pm, Saturday: 10am-9pm, Sunday: 12.30pm - 8pm

Thurs. Dec. 13th to Sun Dec. 23rd

Monday to Friday: 11am-9pm, Saturday: 10am-9pm, Sunday: 12.30pm - 8pm

 

 

Ardkeen Artisan Food Experience at Winterval

At Greyfriars Gallery

Fri. Nov. 30th to Sun. Dec. 2nd inclusive

 Thurs. Dec. 6th to Sun. Dec. 9th inclusive

 Thurs. Dec. 13th to Sun. Dec. 23rd inclusive

 

Dinner with a French wine maker

Gary Gubbins of Red Nose Wine has been in touch about Friday’s dinner in Fethard: 

“We are delighted to welcome Florent Chave over from the Irish owned, organic vineyard in Provence, Domaine des Anges. Tickets are only €40 and that includes all of the food and the wines. We will be matching their great wines to some fine foods. There is a strong rumour that there will be music in the bar afterwards as well, so bring a song. This sold out last year, so buy tickets online, in the shop or at McCarthy’s itself.”

Shorts

Ummera at Christmas

Christmas Orders for Smoked Organic Salmon..Find your local stockist..Keep in touch....all the latest from Ummera right here 

Scallops with Pastis!

French restaurant Cafe Portebleue for  the Charente are among my latest followers on Twitter.  ‏@cafe_portebleue. They have some promising recipes on the site and this one caught my eye. Seared scallops with pan fried lardons flambéed in pastis. Try it and love it!  

Fermoy

The lucky folks in the Fermoy area will soon have a Gastro-pub in which to enjoy the very best of local ingredients served up to a very high standard indeed. Watch this space!

Mercy Fenton Demo for Charity

Deirdre of ‏@DeesWholefoods tells me that Chef Mercy Fenton will be doing a cookery demo at the Cork City Indoor Night Market this Friday (23rd) as part of a fundraising night for Marymount. More info here. 

Mille Feuille at El Urogallo in Madrid

Irresistible, via my Foodspotting friend Coronaburg. “Layers and layers of crispy pastry puff all joined by a luscious pastry cream side and gooey rich whipped cream. This is their signature dessert, I have tried all of their desserts and this is their very best one!!!! CCC, since you came looking for dessert earlier today this is dedicated just for you!!! Lol!!!” http://www.foodspotting.com/coronaburg/reviews

Glenilen Farm

“We have slightly changed our cheesecakes, they are still the same recipe as when we started all those years ago but they are now a little smaller and for a smaller price. They also have some new packaging which we hope you like, so let us know what you think!! Visit www.glenilenfarm.com for more details!”

Christmas Recipes

No shortage of ideas for Christmas food here, especially baking.  

Champagne Dinner at Greene’s

Champagne Dinner at Greene’s

Bruno Paillard comes to town

A dinner with a difference at Greene’s of McCurtain Street this week. Not alone was champagne served with each course but it was also used as an ingredient in each.

This marriage of the wine-making skills at Bruno Paillard and the cooking skills of Green’s French chef Frederic Desormeaux meant we enjoyed a super evening.

Scallop

François Colas of Bruno Paillard, who kept us informed on the wines, was loud in his praise of Fred afterwards: “He was able to read the wines, especially with the dessert.”

Fred was much too modest to take all the praise for himself and introduced us to his sous chef Veronica and also to Nicky, the man responsible for the excellent dessert.

Turbo

The evening got off to a terrific  start with a warm greeting from Sylvia and Collette of Greene’s and a glass of bubbly poured by Searson’s Damien Archer-Good (the man who covers Waterford, Cork and Kerry for the company). Not just any bubbly, mind you. This was the Brut Premier Cuvée, full bodied, well flavoured and balanced, all elegance in the glass and on the palate.

The starter was Pan-Fried King’s Scallops on Julienne of Leeks and Carrots, “Blanc de Blancs” Beurre Nantais. Under “directions” from Francois, we had a sip of the second wine, before we took a bite and the Blanc de Blancs Réserve Privée did seem a little on the austere side.

But all that changed when we had a bite of the scallop and another sip. Now it had a different personality and we could endorse the opinion of a certain Robert Parker: “A fresh, bright sparkler, it will be found particularly successful if paired with food.”

Choucroute de la Mer

Two fish courses followed and gave us the opportunity to sample the first two wines again and, more importantly, to appreciate the different qualities of each. The Blanc de Blanc is 100% Chardonnay while the Brut is 22% Pinot Meunier, 33% Chardonnay and 22% Pinot Noir.

The first fish course was Grilled Turbot served with baby carrots, baby fennel, baby courgette, baby leeks gratinated with “Rosé Premiere Cuvée” Hollandaise. Superb.

The second, which provided a stiffer challenge for the champagne, was Choucroute de la Mer: Monkfish, Natural Smoked Haddock, Mussels, Langoustine, Sauerkraut cabbage, Baby Turned potatoes, finished with Cream “Blanc de Blancs”. Some strong flavours there, especially from the haddock and the lovely sauerkraut, but the champagne was well up to it.

Dessert

Fred and Veronica

 And then for that desert: Winter Berries and “Rose Premiere Cuvee” Jelly, topped with raspberries Sorbet, Tuile. An absolute gorgeous desert and it went so well with the Rosé Premiere Cuvée, “a very hard wine to get consistent” according to Francois.

It is produced from Pinot Noir and Chardonnay “in secret proportions” and a rather difficult technical process gives its “unique fruity flavour and gorgeous copper-gold hue”. It has inviting red fruit aromas; even if blindfolded, you’ll know you have a rosé in your hand! And the palate is fruity and fresh. It is dry of course and hence the need to avoid serving it with sweet desserts. Fred and Nicky read that info correctly to come up with the perfect match!

Bruno Gaillard, who sold his car (a big one) to start making champagne in 1989, is a “baby” in the history of the famous wine but a baby who has made a major impact. Read more of the fascinating story here 

Kayne’s Bistro at the Dromhall Hotel

Kayne’s Bistro at the Dromhall Hotel

 Called into Kayne’s Bistro at the Dromhall Hotel recently and enjoyed an excellent evening meal there. Was staying at the adjacent Randle’s Court and strolled over on a Saturday for a 7.00pm reservation and got a warm welcome. Soon we were comfortably seated and enjoying the rapport with a very friendly and helpful staff.

Started off with their €7.95 Signature Salad ((described as Fresh herb salad, sun blushed tomatoes, pine nuts (missing), crisp croutons (missing), roasted peppers)) with a Balsamic dressing and Char-grilled chicken added. Very enjoyable indeed, also quite substantial, and didn’t really notice the absence of the pine nuts and crisp croutons.

 Then onto to the Plat Principal, the Grilled Irish Prime Beef fillet (€26.95) served with champ potato, garlic butter, and crisp onion rings, and sautéed mushrooms. Not to mention a side dish of gorgeous seasonal vegetables. The steak was excellent, done to perfection and to order.

 Dessert? Well why not? Hung for a sheep as... Each cost €6.95 and the one I picked was the Lemon Tart (a lemon flavoured chilled crème anglaise on a sweet pastry base). Just the sweet job, delicious.

Had been sipping a bottle of a pleasant South African Merlot (Libertas 2010 €24.50) all the way through and finished off with a pot of green tea before heading downstairs to the bar and the music. Enjoyable evening all round in a highly recommended venue.

Fabulous Fleming’s

Fabulous Fleming’s

Foie Gras

Enjoyed the most perfect dinner in Fleming’s  last week. Game, as you know, is now in season and featured on the menu. But there was so much more besides.

Eileen and husband Michael, now an Award Winning Chef Patron with vast experience, took over the Georgian building in Tivoli in 1989 and gradually set about restoring it while at the same time building up a restaurant. Eileen took us to our table in one of the two comfortable rooms that combine to make a lovely dining space.

From quite a range of tempting starters, CL choose the Foie Gras, served hot with Timoleague Black pudding, glazed apple and Pineau de Charente Sauce. Ate a lot of Foie Gras in the Dordogne a few years back but nothing to match this!

Rabbit

I too enjoyed a very special starter: Roast stuffed saddle of rabbit with a plum compote and a light grain mustard sauce. Rabbit, tender and tasty, never tasted like this before.

Sorbet

We were up and running to a very high standard. Shouldn’t have been surprised. Michael: “I’m not media –focused. I’m kitchen –focused.” But he is highly regarded by his fellow chefs and you may read a bit about him here.

While waiting for the mains, we were treated to a couple of surprises. One was a Cappuccino of Wild Mushroom and the other an eye catching Champagne Sorbet with passion fruit and a sweet balsamic.

Venison

Now we were ready for the Plat de résistance, not that there was any resistance. I went for the Roast Loin of Venison, poached pear, venison sausage and a port sauce. Just perfect. The Loin was medium as requested and spot on, so tender and falvoursome, while the sausage provided a contrasting texture, all enhanced by the pear and gorgeous sauce, not to mention a glass of the smoothest Tempranillo from Navarre.

CL too enjoyed contrasting textures with her Roast Duck Breast and Duck Leg Confit, compote of fresh orange and a Grand Marnier jus. What a brilliant combination, every element cooked to perfection. Another prefect dish!

Duck

Sabyonne

 After all that, CL was thinking she’d have a light dessert, perhaps the first one that featured fresh fruit. Quelle surprise! We just weren’t prepared for the stunning plate that came to the table as the Sabyonne des Fruits was presented. It is an Italian dessert of Fresh Fruits with a glazed Sabyonne, sweet Sauterne wine and Grand Marnier. Gorgeous even if the egg yolk made the mix a little more filling than anticipated!

Mine, if anything, was somewhat lighter than expected but I wasn’t complaining as I spooned in my Warm Rich Soft Centered Chocolate Fondant with Crème Anglaise and Vanilla Ice Cream, all the while sipping a little Champagne as did my partner in crime!

 And so a fantastic evening in a fantastic place came to a lovely end. With Eileen heading the team, service was friendly and so well timed all through. It is a lovely space with comfortable chairs and heavy linen on the tables and with, the fantastic cooking of Michael and his team, you won’t be disappointed. If you want the best in town, this is the place to go!

* See earlier post on Christmas specials at Flemings here.

Get Declassified!

Get Declassified!

Declassified.

The folks at From Vineyards Direct (FVYD) always bring a strong line-up to their pre-Christmas party in Cork and this week’s selection at the Crawford Art Gallery was no exception, with some terrific wines, mainly from Europe, to taste.

The highlight of the evening, for me, was the selection of declassified wines on view. Declassified wines are the excess production from famous château, somewhere between the Grand Vins and the second wine.

Left to right: Paul Kiernan, Michael Logan with FVYD's Stuart Smith.
The guy at the rear is not Usain Bolt.

With FDYD, you buy by the case but it can be a mixed case and a mixed case of these beauties comes in at €300. For that, you get Pessac-Leognan (2), Graves Blanc (2), Saint-Emilion (2), St Julien (2), Pauillac (2), Margaux (1) and Haut-Charmes (1). Tasted the Pessac and the Pauillac at the Crawford and they are very good indeed. Check the site for other mixed cases.

France was represented very strongly at the tasting and another one that I thought excellent was the Chateauneuf du Pape, Dom de St Paul 2008. Rich and spicy and quite a complete wine at this stage even though they say it will age well. Good value either way.

If you like your reds really really dry then the Chateau de Trillol 2008, Corbieres Cucugnan, is for you. This Languedoc comes with good fruit and a spicy finish and it’s a blend of Grenache, Syrah and Carignan.

For something smoother and at a very reasonable price you might fancy a red from Bergerac, Bordeaux's under-rated next door neighbour. The organic Château de La Jaubertie 2009 is a smooth and medium bodied (Merlot 60%) with lots of fruit.

An Italian corner.

Not too much from Spain but did enjoy a well made reasonably priced award winning Rioja. The Lacrimus Crianza 2008 starts promisingly and delivers all along the way to a long spicy finish.

Not that many whites on show by comparison. I can rarely pass the Burgundy table and this was no exception. It featured Macon Lugny Les Beaubery 2010, St Veran Merloix 2009 Pierre Janny and the Rully 1er Cru Les Gresigny 2010 J-F Protheau.

All three were very much to my liking with the Premier Cru the standout as you might expect.

So thanks to FVYD (and Stuart and his team) for the opportunity to taste some of their excellent range. Think I may be spending some time on the site.

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