Food and Drink Spotting

Food and Drink Spotting

Philip Mahon, new chef at
Citron in Dublin's Fitzwilliam

Dine-in Cinema? Could it catch on here?

One of my Foodspotting correspondents, US based Critsy, recently went to eat at the cinema, at Hurricane at AMC Esplanade 14 in Phoenix, AZ.

“Watching “Fast & Furious 6” with hubby (while waiting for the kids to finish golf tournament. :) These dine-in theaters are getting more popular, so this theater converted itself into one. There’s a more “posh” dine-in place up north in Scottsdale, and their service and food’s much better, but for just drinks and alcoholic beverage, this one’s reasonably priced and nice plush home theater seats. Press the button and it beckons the server to take your order.

It's a theater with wide, plush seats with a swivel table that you can pull in front of you to put your food. So it's a specifically designed dine- in theater. These are popular in Asia too. :) http://www.foodspotting.com/reviews/3723358.”

Philip Mahon joins Citron Restaurant 

The award winning Citron Restaurant of the Fitzwilliam Hotel Dublin is delighted to announce the appointment of new Head Chef Philip Mahon.

Philip joins the Citron team from the kitchen of Harvey Nichols in Dundrum, Dublin. His extensive experience includes working in top restaurants in the United States, and collaborating with renowned chef Marcus Wareing at the Michein star-winning restaurant The Berkeley, London. Since his return to Ireland, Philip has held positions in Gordon Ramsey’s Ritz Carlton, and Dublin's Michelin Starred Mint with Dylan Mcgrath.

Philip is a Dublin native, born and raised in Sutton. His cooking style is light and contemporary with modern influences, and emphasises the need to support artisan Irish growers and suppliers, as well as take advantage of what each season and surrounding environment has to offer.

For Citron bookings, and to find out more about The Fitzwilliam Hotel's luxurious package deals, check out www.fitzwilliamhoteldublin.com. 

Elderflower Hunt Tomorrow

The Butler’s Pantry is hosting a fun Elderflower Hunt on Friday 28^th June from 6pm at Blackrock Park (meet at Booterstown Dart Station entrance to Blackrock Park).  The evening will begin with a brief talk by Eoin Warner of The Butler’s Pantry on the Elder tree and the different culinary uses of Elderflower.  This is followed by a walk around the park where everyone can gather elderflower (remember to have your scissors and basket at the ready!).  On arrival back at the start there will be a tasting of Elderflower Cordial and Elderflower Turkish Delight and some other tasty nibbles from The Butler’s Pantry and everyone will receive a selection of recipes to take home with them.

 This fantastic hunt is open to all and is compliments of The Butler’s Pantry.  Check out the Butler’s Pantry on twitter and facebook for more details. Places are limited so anyone interested please email justin@thebutlerspantry.ie before Wednesday 26^th June @ 5pm to book your place.

SHORTS

Isaacs Restaurant Cork

On July the 18th we will be open for lunch & serving dinner from 5pm to facilitate people going to the concert. Call 021 4503805 to make a reservation.  Concert info here. 

Castle Hotel in Macroom

The wedding team at the boutique 4 star Castle Hotel in Macroom, Co. Cork would like to extend an invitation to you to sample its wedding offering on Sunday, 30 June between 12pm- 4pm. With a wealth of experience and reputation for elegance, style and impeccable service, the wedding team at the 4* Castle Hotel, Macroom, Co. Cork will showcase more than 10 suppliers at its bespoke wedding afternoon. More details here.

Anyone for pigeon broth? http://www.foodspotting.com/reviews/3730933

Anyone for Strawberries?

It is Wimbledon  time and that means strawberry time. The people at All-Recipes UK and Ireland have lots of ideas as to what to do with your favourite fruit: strawberries in Pimms, Sparkling Strawberry Gin, Tennis Ball Truffles and much more. Check them all out here  and maybe add one of your own. 

Dine by the Water!

Dine by the Water

Superb food and superb views

Ostan Gweedore at Bunbeg, Donegal

I’ve been very lucky this past few months to have dined in some well placed restaurants, restaurants from Cork to Donegal that have a dining room with a view over water. Sometimes over a river, maybe over an estuary, and then sometimes over the ocean. I was lucky too to have brilliant weather in most of the places.

Let me start with river views. One of the best is from the newly opened Fish Bar inElectric. From the first floor of the South Mall building, you have fine views of the southern channel of Lee to the west and to the east. But have you been to Indigo Brasserie on Washington Street? Here too you have a fine view of a bend in the same river. 

Bunnyconnellan's Myrtilville (Cork)

And another excellent river view is to be found at the Market Kitchen restaurant, above the Murphy Brothers bar in Ballina. It wasn't quite warm enough to dine outside on the balcony but the Moy looked very well from the inside.

Time to move on now, nearer to the ocean, to the bays and estuaries and places such as the Rising Tide and Marlogue Inn in East Cork and further east you have the WalterRaleigh Hotel. You have no shortage in Cobh where you’ll find The Quays and The Titanic Bar. The Boathouse at Dromquinna, near Kenmare, is also well situated, right on the northern flank of the bay.

The Boathouse, Kenmare Bay

No shortage of seaside restaurants in Donegal. One of the best is the Seaview Tavern in Malin Head village but the view to the sea is somewhat interrupted by the cars parking across the road. No such problems at the Rosapenna Golf Hotel, whose dining room overlooks Sheephaven Bay and the beach at Downies. Further west along the same bay, the bar at the Cove at Portnablagh, another top restaurant, overlooks a different part of the same bay.

Back to Cork and to Baltimore and Le Jolie Brise where I’ve sometime enjoyed a dish of mussels as the day drew to a close with the island of Sherkin out in front. Locally, perhaps the best ocean view is that enjoyed from your table in Bunnyconnellan’s, a very pleasant view and very enjoyable food here. Hard to top that. One view that comes close, maybe level, maybe even better, is from the restaurant of Ostan Gweedore where there is the most fantastic view over the beaches and the waters of the Atlantic.

Rosapenna Hotel, Downies (Donegal)

Views are pleasing but you need good food too,
like this platter at the Seaview Tavern in Malin.

Have you a personal favourite view over water while dining? If you'd like to share, please use the Comment facility below.

Amuse Bouche

Speed’s conviction about what others may consider gimmicks all started at Leeds where he saw a 34-year-old Gordon Strachan defy age and appear alert and ready to go every single time... Naturally he asked him the secret of his success. “Eating bananas and seaweed,” came back the answer. Throw in some good old-fashioned Welsh cawl (meat and potato soup), lots and lots of vitamin supplements and special drinks for rehydration and Speed had a diet that he would follow for the remainder of his football career.

From Gary Speed Remembered by Paul Abbandonato

Mayo Stop-over

Mayo Stop-over

I enjoyed my recent one night in Ballina (County Mayo), especially the meal in the Market Kitchen and the overnight stay at the nearby Quignalegan House. The Irish don’t seem to have discovered Quignalegan yet as most of the guests come from the continent!

Amuse Bouche

Met up with my Mayo relations during the day and then checked in with Breege Padden at her Quignalegan House just about a mile out the Sligo Road from the well known Ice Hotel. Breege runs a four star guesthouse here and had the kettle on even before we thought of a cuppa. We enjoyed the tea in her well equipped lounge which has comfortable chairs, a TV and plenty of books.

Crab claws

The bedroom too was comfortable and spacious and had all the mod cons, including a flat screen TV. All rooms are ensuite and you’ll also find information here on what to see and do in the area. There is a breakfast menu. Cereals and fruits and yoghurts are on side tables and you might need to give Breege your cooked breakfast preferences in advance – otherwise it is the full Irish!

Scallops

Had heard only good things about the Market Kitchen, the restaurant that is on the floor above the Murphy Brothers Bar in Clare Street in the town. The kitchen is a big supporter of local producers and they are listed on the menu.

Duck

It comfortably seats 80 and it was busy on the Saturday night. We really enjoyed our dinner there. The local produce stood out in the starters, both top class. CL went for the Seared Scallops (pan-fried, with asparagus, chorizo, béarnaise, and Kelly’s black pudding crumbled). Mine was one of their signature dishes: the Achill Island crab claws (baked, with roast baby potatoes, garlic, chilli and lime cream).

Salmon

The main courses were also local, also superb. Mine was the Roast Breast of Silver hill Duck while CL went for the Grilled Fillet of Clare Island Salmon. The restaurant, as I said, was busy, but the bar was positively abuzz as we walked down the stairs and most of the punters seemed to be eating. Highly recommended!

River Moy, Ballina

Kate Lawlor's "Cork on a Fork recipe book"

Popular Cork Chef launches limited edition

 ‘Cork on a Fork’ recipe book.

Popular chef Kate Lawlor, of No. 5 Fenn’s Quay Restaurant, Sheares Street Cork, has cooked up a quirky new Cork-themed recipe book in celebration of the year of The Gathering. Entitled ‘Cork on a Fork- with a few spoonfuls from across the border’ it pays a foodie tribute to the ‘Real Capital’ with 14 interesting recipes with ingredients drawn from the best of Cork’s rich hinterland.

Kate told us:  ‘There’s something to tempt everyone, and they’ll find it surprisingly simple to recreate these delicious, locally-inspired dishes, examples of  which include ‘Farmers Market Cauliflower & Potato Spring Rolls’, ‘Ballea Carrigaline Lamb & Rosscarbery Black Pudding Burgers’ and ‘Kate’s Beetroot and Orange Blossom Fudge’.  Each recipe is described in an easy to follow step-by-step manner, accompanied by stunning food images that will have even the most stern foodies salivating!’ 

Kate Lawlor has always been inspired by fresh, local produce, and ‘Cork on a Fork’ is the result of a life-long love affair with Cork-inspired cuisine. She is known both nationally and locally for her passion and flair for food and is acclaimed by several food critics.  

Her award-winning food blog (www.fqchefess.blogspot.ie) is legendary, and she is a popular driver of foodie ‘tweet-ups’ and charity foodie events within the Cork area and elsewhere.  She’s very proud of No. 5 Fenn’s Quay’s Michelin recommended status, is on the council for the prestigious Eurotoques organisation as well as a member of the Irish Restaurants Association.

Kate says: “With ‘Cork on a Fork’, all of us at No. 5 Fenn’s Quay wanted to create a sassy take on a number of traditional homespun recipes. We wanted to showcase the fantastic quality of produce that Cork is renowned for and share our food philosophy which is simple: we only use the best produce from the best local suppliers and treat them with care and attention to detail.”

The team at No. 5 Fenn’s Quay are in a real sunny spot at present as they were nominated for ‘Best Digital Marketing’ at the Irish Restaurant Awards and are rolling out their summer menu full of light bites and fresh seasonal dishes like Ballyhoura mushrooms on toast with wild garlic & seaweed butter, Castletownbere scallops with Rosscarbery white pudding , carrot gel & bacon dust and The Fenns ice pop.

  

For more information or to make a booking call 021-427 9527, email fennsquay@gmail.com or visit www.fennsquay.net

Food and Drink Spotting. A Friday Special.

Food and Drink Spotting. A Friday Special.

Cornstore Head Chef Mike Ryan launches their Seafood Summer Collection

Cornstore focus on local produce and in-house innovation

with Summer Seafood and Infused Cocktail Collection.

Sticking to their ethos of ‘quality food sourced locally’ – Munster restaurant group the Cornstore now bring you the bounty of our local seas, with the launch of their Summer Seafood Collection. The menu positively showcases the freshest fish and seafood, delivered daily from only the most reputable suppliers.   

Seafood enthusiasts and crustacean connoisseurs can expect anything from Whole Baked Fish wrapped in seaweed and fresh herbs to Natural Rock Oysters on ice with Himalayan salt and lemon juice, and if your taste buds aren’t watering yet, a Whole Grilled Lobster with clarified butter might just do the trick.

However, it’s not just the chefs having all the fun this summer. The group’s resident mixologists have taken on the task of ageing fruit and plant based elixirs in-house resulting in a range of signature infused cocktails. ‘In recent years we’ve seen an increase in flavoured spirits and liquors across our shelves’, said restaurateur Padraic Frawley. ‘We’ve decided to prove that nothing can beat the real thing and our customers love the fact that we’ve always got something new to try’.

Specialising in seafood and steak, the group’s restaurants are located in both Cork and Limerick. Just last month they launched an in-house beef dry-ageing process in each location – being the first restaurant group in Ireland to invest in such an initiative. This current project looks like the perfect summer marriage, sure to see these restaurants become a pilgrim destination for any seafood and cocktail lovers.

Carewswood Garden Centre & Café: “every gardener’s cup of tea!”

 In a bright and airy premises, that also offers a crafts shop with a range of beautiful gifts for the home and garden as well as practical items such as tools and planters, Carewswood Garden Centre also boasts a homely café, where you can find “a range of delicious freshly baked goods and local artisan and organic foods which prides itself on ‘honest food’ with no artificial colourings or preservatives.”

Carewswood is a destination suited to all the family with an on-site playground to keep children entertained. They can also visit the estate’s hens which provide fresh eggs for the café.  And of course parents will be able to entice children into eating all their greens by letting them pick out their own vegetables to grow.  

The renewal of Carewswood, which reopened in April, is the brainchild of a passionate and energetic young couple Daniel Leahy and Juulika Lomp (pictured) who hope that by combining their horticultural and culinary skills and through nurture and care, it will grow to become Cork’s favourite garden centre.  They also pride themselves on a strong eco friendly ethos. Along with using as many recycled materials as possible in the refurbishments of the property, they also use recyclable and biodegradable materials where possible and have a motto not to waste anything.

Since opening its doors this April, the Garden Centre and Café have seen their visitors grow day by day as horticulturalists and day-trippers alike discover their unique and scenic location. The Centre is set within a traditional 19th Century walled garden, Carewswood is only a half-hour drive from Cork City and is a great destination for those with green fingers as it has a wide range of plants, shrubs, flowers and grow your own vegetables, along with the necessary tools, books and of course, expert advice.

Find them on Facebook: www.facebook.com/pages/Carewswood-Garden-Centre-Cafe

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Barbeques With Planking???

Another great culinary suggestion from Executive Chef Niall Hill at The Butler’s Pantry –

Award winning purveyors of hand-made Irish food, The Butler’s Pantry, are offering a new and exciting way to add the wow factor to your barbeques this summer with their Red Cedar Planks which will be on sale in all ten of its shops in Dublin and Wicklow from this Monday.

Cedar Planks offer a modern method of experiencing back-to nature cooking that cooks and smokes meat, fish, seafood, fruit, vegetables and cheese in a uniquely woody, tender and aromatic style. 

The Butler’s Pantry Executive Chef Niall Hill, said of Plank cooking, “When I first came across planking when working in Canada many years ago, it was like a light went off in my head.  It opened up a whole new avenue of cooking ideas that I had never explored before for grilling and hot smoking almost every type of food from cheese, meat, fish, to fruit and vegetables right across to desserts, the list of dishes you can cook on a plank is endless.”

Niall has also developed a number of unique recipes for you to try for both sweet and savoury foods as well as serving suggestions for al fresco dining and plank parties! (see attached).

Made of local red cedar wood and measuring 2 ft x 1 ft the barbeque plank is available in all The Butler’s Pantry Shops in Bray, Clontarf, Donnybrook, Greystones, Monkstown, Mount Merrion Avenue, Rathgar, Sandycove and Sandymount, priced €3.95 each.

Remember plank cooking is not just for summer but can be done all year end as it gets best results with the lid closed on the BBQ. A great way to have summer time cooking 365 days of the year!

Shorts

Star Anise ‏@StarAniseCork

For Just €44.50 you get A 3 course meal at Star Anise and a ticket to the "Best Man" now showing at the Everyman.... http://fb.me/2qlrW8bOB 

Island Bakery celebrates 1st birthday with mainland opening!

Island Bakery celebrates 1^st birthday

 with opening of first mainland outpost

Laura and Patrick

It is hard to believe that it has not yet been a year since The Firehouse Bakery and Bread school opened its doors. On June 30^th last year Patrick Ryan and Laura Moore set up shop on Heir Island in West Cork. For an island that boosts 27 permanent residents expectations for this venture did not extend beyond the summer months.

Bu,t as the Firehouse bakery approaches its first birthday, business is going from strength to strength for the West Cork duo.

Since opening Patrick's passion for real bread and his island bakery has grasped the nation's imagination and got many of us back baking again.  The bread school is currently fully booked until October (but Patrick assures us that he is trying to find extra course dates) and with the opening of a new bakery and patisserie in Delgany, Co. Wicklow it is hard to argue with the pair's bread revolution.

The Firehouse bakery forms part of the exciting new venture under way at The Delgany Co. Wicklow which houses four independent businesses operating jointly, Romany Stone restaurant, The Delgany Grocer, The Bungalow Florist and Gift Shop and The Firehouse bakery.

“While West Cork remains the home to our bread school The Delgany is the new home to our bakery,” explains Laura. With an open plan bakery and wood fired oven the Firehouse Bakery is bringing a touch of island life to Co. Wicklow.

“Each morning you can sit and watch the bakers work as they prepare and bake hand crafted sourdough breads and pastries. Throughout the day our wood fired oven will offer up pizzas and flat breads served along with soups and sandwiches,“ said Patrick who is delighted to be working alongside amazing producers like Badger & Dodo, Clement & Pekoe, Abernathy Butter and Gubbeen cheese. "It is a pleasure to be bringing back the village bakery!"

The Firehouse Bakery at Delgany is open Tuesday to Friday 8.30am – 5.30pm, Saturday and  Sundays 9.30am-5pm. Closed on Monday. Parking available on site.

Amuse Bouche

One heavy zinc-lined case included nothing but spices and gourmet condiments. Tins of ground mustard, celery salt, poultry seasoning, paprika, cinnamon, nutmeg, chutney, orange and grapefruit marmalade, Tabasco sauce, and olive zest. Ever mindful that the expedition would be led by a former president, Fiala even sent Roosevelt a variety of teas so that he could select his favourite kind.

From The River of Doubt by Candice Millard

Food and Drink Spotting

Food and Drink Spotting

Taste of the WeekSuperb pink lemonade by Walshe's Juices.

10 years in Ireland:  Wines from Spain 

• Undoubtedly Ireland’s largest wine event of the autumn 

• Over 350 Spanish wines on show, showcased by 23   importers 

Join  in  the  celebrations  and  toast  the  10th  Anniversary   of  Wines  from  Spain  in  Ireland.    This September, Spanish wines will celebrate all   the   way   from   Madrid   to   Dublin   in   style,   to   toast   the   10th   edition   of   the   Annual   Spanish Wine Fair.   

  

September  11st  at  the  prestigious  Shelbourne  Hotel,  an  unprecedented  number  of   Irish  importers,  23,  exhibiting  the  best  from  their  Spanish  portfolio  with  over  350   wines.  Ten  Spanish  wineries  from  exciting  regions  around  Spain  and  new  to  the   Irish   Market,   will   showcase   their   wines.   In   total,   wines   from   over   30   different   Designations  of  Origin  will  be  on  hand  to  taste  at  this  special  occasion. 

Creating  a  buzz  this  year,  is  the  Pop-­up  Wine  series  .    Pop in for the ‘5 terroir on   Irish thalami ́ master classes.  Throughout the day, the five wine seminars will bring   5   very   special   Irish   importers   and   Spanish   winemakers   together   in   a   relaxed   atmosphere.    Read more here... 

West Cork Hotel

Whiskey Galore! Our 1st Snug Whiskey Tasting is happening on Thursday 27th June. You will get to try 5 drams, have a few nibbles & a good informal chat about Whiskey. €19.50 per person and you will get a copy of tasting notes to take away. Contact Sascha to book. Sascha@westcorkhotel.com

Keep eyes peeled for a whiskey related comp.

Pandora Bell’s New Irish Cream Liqueur Fudge

(available from July 22^nd 2013)

 Pandora Bell is thrilled to launch a new Irish Cream Liqueur Fudge. This delicious premium crumbly butter fudge is flavoured with Irish Cream Liqueur to turn the divine the purely sublime.

 The new fudge partners the original Crumbly Butter Fudge in the Pandora Bell range.  Pandora Bell’s Fudge is rich and crumbly with a very generous helping of butter. It is made traditionally, cooled naturally and broken by hand for that magical ‘once upon a time’ taste.  The ultimate treat for lovers of high quality fudge… made in the traditional homemade style packed with the highest quality ingredients, and no compromise.

 Pandora Bell’s fudge is all gluten free.  It contains no artificial colours or flavours and no added preservatives.

 Pandora Bell’s is stocked in Fine Food and gift shops nationwide including Harvey Nichols, Fallon & Byrne, Avoca, McCambridges Galway and Country Choice in Limerick and Nenagh… and is also available from www.pandorabell.ie

Shorts

Recipe: Dark Chocolate Coconut Bites. http://pinchofyum.com/dark-chocolate-coconut-bites

Chowzter

Chowzter Food for Thought: Did you know? The Popsicle was invented by an 11 year old boy who first called them epsicles (his name was Frank Epperson) - 18 years later he patented the invention and it became popsicles. http://lunchhero.ca/fun-food-facts

The lowdown on Samphire by Fenn’s Quay’s Kate Lawlor

http://fqchefess.blogspot.ie/2013/06/wild-irish-samphire-or-sea-asparagus.html?m=1

 Beet Carpaccio with Caramelized Goat Cheese http://www.foodspotting.com/reviews/3699886

Andy: Baking Bachelor @BakingBachelor

Good luck bloggers!"@BlogAwardsIE: We just this second opened nominations for Blog Awards Ireland 2013blogawardsireland.com/nominations-op… #blogawardsIE"

Inishfood 2013: The Feast of the Chieftains 

RTÉ Food

It's week four of our guest series of features from the top Irish food bloggers. For Afternoon Tea week - Dermot of Gas Mark Seven delves into afternoon tea and finds a little necessary comfort. Plus check out four of his very own special recipes including a delicious coffee cake and smoked salmon and cream cheese finger sandwiches

http://bit.ly/104nl4u

24 hours in Kenmare

24 hours in Kenmare

View of Kenmare Bay from the Sea Shore guesthouse

An unexpected call led to a quick decision to head for Kenmare for a recent overnight stay. No rush on the way down so we took the “long” route: lunch at Manning’s Emporium and a trip around the Beara Peninsula.

Kenmare Bay

The Sea Shore, a well named guesthouse, just about a mile from the town, was to be our overnight base. We got a terrific welcome from Owen on check-in and a welcome cup of tea before we even thought to ask for it. Met his wife Mary Patricia at breakfast in the morning, quite a breakfast I might add, and she filled us in on places to visit and so on.

Kenmare town

Of course, we had been out the night before for a meal, this at the well known Lime Tree. Many of you will know of this restaurant over the years but did you know that it is now owned and run by one of its former chefs Michael Casey?

The Lime Tree

It remains a top class dinner venue. My starter was the Oak Smoked Kenmare  Salmon with celeriac and apple remoulade and a caper and red onion salsa. Excellent also was the Warm Sneem Black Pudding salad, served with crispy fried potato cubes, apple compote and blackberry vinaigrette.

Duo of lamb

On then to the mains. Mine was the superb eye-catching Duo of Lamb: a mini shepherd’s pie (served in its own pot) and a rack of locally sourced Kerry lamb with a confit of garlic and thyme juice, all served on a board. The other main course was also top notch, also so well cooked, and it was Pan-fried breast of Skeaghanore free range duck with a rhubarb and ginger chutney, apple and a cassis jus.

On the following morning we visited Bonane Heritage Park which is crammed full of archaeological sites of all descriptions, including a Stone Circle and a Ring Fort, all within easy walking distance. Amazing.

Nearby also is the Lorge Chocolatier and that also is worth a visit. Soon we had a bag full of chocolates, nougats, marmalade, honey and other foods. All great, though I didn't realise 'til later that the honey came in a plastic jar!

We didn’t touch the chocolate at that point as we had a lunch date at the Boathouse in Dromquinna. This restaurant is on the northern bank of Kenmare Bay, quite a setting. It is a lovely spot and they do excellent food there. The same menu runs from 12.30pm until closing.

CL very much enjoyed her starter portion of  Mussels in a gorgeous white wine cream sauce while I was delighted with the Potted Crab Mayonnaise, with crispy capers and tortilla chips. Off to a good start then.

Next up for me was the mains portion of mussels and I wasn't disappointed. CL’s choice was the seared fillet of Hake and this too was top notch, looked very well and tasted even better. 

Just time for dessert then (before heading to Killarney for a family visit) and this was the spectacular Boathouse Knickerbocker Glory. Try it sometime! And do try Kenmare, well worth a visit, even if for just twenty four hours.

Stone circle at Bonane

Amuse Bouche

Weiss asked some children in pidgin Italian where they could have lunch. The kids led them to a shuttered trattoria, whose owners opened immediately for the GIs and their youthful followers. The conquering heroes sat down to lashings of the first real food that had tasted since they arrived in Italy.  ....they gorged on pasta, meat, fruit and cheese. They also bought lunch for the children, who were hungrier than the soldiers. The Americans finished five courses at one restaurant and proceeded to repeat the experience in another. “Liter after liter of ordinary vino from the nearby slopes, although red and raw, tricked down our throats,” Weiss recalled.

From Deserter by Charles Glass.

Farewell to the Donegal den

Very comfortable window seat, with a view!

Farewell to the Donegal den

The cottage is the middle of the three buildings.
Horn Head is to the left.

For the past week we have stayed in a “charming and romantic cottage that has been tastefully restored and updated over the years as a comfortable and cosy home. The kitchen is a spacious, light-filled room, with an Aga, lots of natural wood, and a south-facing window seat, where you can sit and look out at the scenery, read, or relax in the sun”.

We were lucky with the sun in Donegal and that helped us see the county, especially its northern regions, at its best, but it was lashing rain when we left Baile an tSléibhe and drove down to Downies for the last time. Yet when we reached Donegal Town the sun was trying to break through and it was blue skies as we passed Bundoran.

The cottage is at the end of the road and not even a tarred road at that. It has great views out over Sheephaven Bay and Horn Head. Not easy to reach but the views coming down each sunny morning were stunning.

Then you had the birds coming to the feeders every day, all day: sparrows, robins, even the odd magpie, but most of all the greenfinches (never saw so many of them together). The cottage has a lot going for it, the helpful owner, the AGA, the box bed and the four poster and so on. The only thing that wasn’t great was the bathroom – very very small. A six foot 14 stoner would find it impossible methinks!

In fairness, the location is not really that remote. Downies, just a few minutes away, has two hotels and golf courses and more while there is a hotel and a cafe in nearby Carrigart.

Dining out in Donegal is excellent but, this time of the year, book ahead, as quite a few restaurants are open only at weekends. The likes of La Fantasia in Letterkenny, The Cove in Dunfanaghy and the Olde Glen in Glen would give the best Cork restaurants a run for their money. And the people are very friendly, much the same as ourselves, as one hotel receptionist in Downies said to us. You’ll be at home in the hills of Donegal. And in its glorious peninsulas. We certainly were and will be back.

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