Special category for Baby Food at Blas Awards

Special category for Baby Food at Blas Awards 2013

The Blas na hEireann, National Irish Food Awards, which are supported by Invest NI and Andrew Ingredients, has just announced that there will be a special category for Baby Food at this year's Competition which will take place at the Dingle Peninsula Food Festival on the 4 - 7 October 2013.  This is as a result of an exciting new sensory analysis programme which the Food Science Department of UCC has developed specifically  to judge the taste and quality of baby food.

"This is an entirely different system of evaluation than the one used for other food products as quality baby food typically doesn't contain ingredients such as salt and sugar for example," says Artie Clifford, chair of the National Irish Food Awards.

"There has been huge growth in this area as time poor parents struggle with convenience versus quality in the foods that they give their babies at this vital stage of development.  By creating a special category for babies and toddlers, which will be judged separately by a panel of sensory analysts overseen by Prof Joe Kerry of UCC, we will recognise and reward the best tasting and most nutritious baby foods made in the country.  This can help reassure parents that they are giving their 'treasures' only the very best, when they are under time pressure to cook themselves."

There are over 40 categories of food products which producers can enter into the Blas Awards, ranging from chocolate to cheese, at the biggest blind tasting of Irish produce on the Island.  These Awards have become the ultimate benchmark for quality Irish food, and the Blas Gold, Silver and Bronze logos on winning produce are eagerly sought out by shoppers.

The deadline for entering this year's Awards is the 15th July.  For further information on how to enter, and what winning has meant to previous winners click on www.irishfoodawards.com.  This year's winners will be announced on Saturday 5th October.

Your chance to become the next MasterChef Ireland Champion!

A Bordeaux Evening in Cork

The Winegeese Team announce:

A Bordeaux Evening in Cork

'A Bordeaux Evening in Cork' with Pierre Lawton, Bordeaux and Ted Murphy, Irish Wine Geese, and author 'A Kingdon of Wine - The Story of Ireland's Wine Geese', in the Sculpture Gallery, The Crawford Art Gallery, Cork, Thursday 11th July, 6pm €12

Pierre Lawton is an eight generation Bordeaux-based wine merchant specializing in top chateaux wines. He is the owner of Alias. His family has been selling wine in Bordeaux since 1739.

He is one of the most interesting and knowledgeable people in Bordeaux and we are very much looking forward to welcoming Pierre back to Cork. His family have great connections with Cork, and there is a portrait of one of Pierre’s ancestors, a Lord Mayor of Cork, on display in the Crawford Art Gallery, Cork

Pierre will also be joined by Ted Murphy (left), author of ‘A Kingdom of Wine – The Story of Ireland’s Wine Geese. Ted is the expert of all things to do with Ireland’s Wine Geese – Irish people, both long ago, and present generations, who are involved in winemaking all over the wine world.

This promises to be one of the highlights of the wine calendar in Cork – the wine capital of Ireland.
To reserve places, please contact Beverley, Maurice, or Colm, or e-mail colm@ballymaloe.ie

Wanted: Ireland's Best Fish Dish!

Wanted: Ireland's Best Fish Dish!

To celebrate its brand new All You Can Eat Everything offer on Bill Pay, Three mobile is searching for Ireland’s Best Fish Dish. Irish foodies are being challenged to battle it out in the kitchen to have their fishy creation judged by a panel of foodies including Masterchef UK star John Torode and have their dish crowned, Ireland’s Best Fish Dish

Three, Ireland’s largest high-speed network is asking fish fanatics across the country to submit their tasty entries to IrelandsBestFishDish@three.ie by Thursday July 11^th. Entries must include the recipe and supporting imagery of the finished dish. They will be judged on technique, ingredients, creativity and presentation by top Irish foodies Ross Golden-Bannon and Andrew Rudd (left). The chosen two finalists will then go head-to-head in a once-in-a-lifetime cook-off event in Dublin’s Medley restaurant and have their dishes judged by Torode and his Irish foodie panellists

The winner of the competition will be treated to the ultimate foodies weekend away for two in the stunning Cliff House Hotel with dinner at its famed Michelin star restaurant and a brand new Samsung Galaxy S4 handset.

Speaking of the competition, John Torode said: "I'm delighted to be travelling over to Ireland to help find Ireland's Best Fish Dish. I have heard many stories about the quality of fish in Irish restaurants that I look forward to seeing a high standard of entry from the amateur chefs across the country, seeking to create their perfect dish. I have always expected a high level of cooking and this competition will be no different."

Arthur Mayne’s. Cool spot!

Arthur Mayne’s

Found a cool spot in the hot city centre a few days ago and enjoyed a tasty lunch there. This longish narrow outdoor area is at the back of the Arthur Mayne’s Pharmacy, the relatively new wine-bar in Pembroke Street.

Not now a chemist, though many interesting artefacts remain on view. Indeed, you might well think you are making a visit to the chemist when you see things such as  Senna Leaves, Brylcream and Wrights Coal Tar Soap on display. These and much more were found during the renovation and, luckily, not thrown away! Indeed, the ladies can check out some old style lipsticks.

Had been there a few weeks earlier on the Tapas Trail and noticed quite an extensive menu. On this follow-up visit, I was there for lunch. And was glad to get a seat in this outdoor oasis where the concrete is softened by the addition of some greenery overhead.

Had a look at the menu, set up by head chef Darren Connolly, and decided to start with the Mushroom Soup. Got a big bowl of it, an excellent soup and the brown soda bread was also spot-on.

I rarely pass up a chance of trying the local spiced beef and didn’t miss out on their “stack”: a Sandwich Stack to be precise, packed with the spiced beef, with caramelised onions, cucumber pickle, mixed leaves, seasoned tomatoes, and served with a seasoned mustard aioli.

I was well fed and so too was CL. She had also enjoyed the soup and her mains was a very tasty Asian Infused Chicken salad (with chicken, bean sprouts, noodles, onions and peppers with a sesame, chilli and honey dressing).

Finished off with some of that excellent coffee from Maher’s. Oh by the way, I did have to try something from the long wine list. There is quite a choice of wines available and a prescription (yes, I kid you not) will allow you sample from the 24 kept fresh on their state-of-the-art enomatic system.

Didn’t go for the prescription but did order a glass of their Obra Prima Reserva, a smooth strong Merlot from Mendoza. Took my time with that as I enjoyed my lunch break in the sun. Cheers, Arthur!

Limerick,Day 3: Mustard Seed Delights.

Limerick, Day 3

Mustard Seed Delights. Adare's Old Creamery. Curragh Chase Woods. The Lottery Dog.

Rabbit terrine

Back to the Mustard Seed for this evening’s dinner and that meant a return to a culinary paradise and tasty temptations in the former convent in Ballingarry, super food and service and a four course meal, fit for a Gourmet Superior, in a pleasant and unhurried ambience.

A smoked salmon Amuse Bouche was followed by a couple of terrific starters. Mine was the Rabbit Terrine (with pickled wild mushroom, tarragon puree, chicken mousseline, and Guinness gel). CL went for the Warm Strawberry with lime puree, walnut powder, beet meringues, balsamic and elderflower syrup, another winner.

Guinea fowl

Hit the jackpot also with the mains, hard not to be a winner here, such is the high standard of the produce and the team.  I choose the pan-fried Irish Hereford rib-eye of beef, served with a goat cheese and celeriac risotto, roast almond mousse, Iron Age rare breed pork profiterole.  A long way from your usual onions and fries!

Mine was excellent but I think CL’s may have been even better as the sheer quality of her Guinea Fowl was out of this world. And that quality was illustrated in a number of ways as you can see from the menu description: Pan seared breast of guinea fowl, confit leg and pressed thigh, parmesan custard, vegetable fricassee and sauce basquise. Excellent produce handled well all the way to the plate. Different class!

Butter at Mustard Seed

At the creamery!

Never heard tell of the Adare Old Creamery store until the other day. Visited it today and now feel like I should tell you all about it. It is just a few hundred yards from the County Limerick village and it quite fascinating.

Maybe you want to buy a doll’s house or furniture for it. Some beautiful scented candles perhaps. Maybe high quality china such as Ainsley or Belleek. Well, this is the place to check out – see it on Facebook.

Adare's Austinian Friary

Downstairs there is an old style sweet shop (including ice-cream) and upstairs a gorgeous tea-rooms (with the best apple pie ever!). Books and clothes and much much more in this treasure house. And later in the year it turns into an incredible Christmas store. A must visit.

Had done a fair bit of walking in Adare during the morning, calling to the Franciscan Abbey ruins on the golf course and the more intact Dominican Abbey, now part of the Adare Church (Church of Ireland), maintaining on that site a tradition of Christian worship going back seven centuries. Enjoyed a fine view of the Castle from the bridge near the entrance to the golf club.

Doll's House at the Old Creamery

Still enough "teaspai" left for another walk and so we headed to the much recommended Curragh Chase Woods and its now ruined house, once the home of 19^th century poet and author Aubrey Thomas de Vere. 

Curragh Close

Ger McDonnell's tree.

Some lovely walks here in the 313 hectares of lakes, mixed woodland and parkland. But the memory I’ll take away is the tear that fell as I unexpectedly came across the tree planted by local mountaineer Ger McDonnell to mark his conquest of Everest in 2003, about five years before the dreadful events on K2 that ended his life and that of ten others.  

As we worked our way towards Ballingarry, I spotted the Croke Park pub. Walking is thirsty work so popped in and we had a great chat with our genial hostess Deirdre and the visiting dog Judy, a one-time stray that was raffled off in the pub one night and thereby found a home. Her second home though is the pub itself where she is well known to all the customers, even sitting it on card games.

Back to Day 2

Back to Day 1

Limerick Day 2: Superb Wild Geese. Medieval Kilmallock. No go at Gur.

Limerick Day 2
Superb Wild Geese. Medieval Kilmallock. No go at Gur. 

Crab in Smoked Salmon

Not the best of days but a superb finish. And not just the ending back here at the Mustard Seed, sipping some red wine in front of a blazing June fire!

That final luxury came after a superb meal in Adare’s Wild Geese, run for the last 14 years by David Foley and Julie Randles. Enjoyed a tasty Goat Cheese Amuse Bouche and then followed two of the best starters you are likely to find.

CL’s was a Terrine of lamb fillet, with a chicken and basil mousse, wrapped in smoked bacon served with Lentil dressing and homemade tomato chutney. Not listed were orange bits and an apple puree. Nothing superfluous, all added up to perfection.

Dominican Friary, Kilmallock

Mine was also high class: a parcel of Kenmare smoked salmon stuffed with crabmeat and served with a cucumber and dill salsa. Sharp and tasty, it woke up those taste buds, just like a flurry of sea foam coming over the cliffs and waking you up on the morning after the night before.

For the mains, I went for the trio of Barbary Duck: Roast Breast, Spring roll of confit and a warm salad of smoked duck. Three out of three! And CL’s Roast Atlantic Cod, topped with crab meat, on a bed of rösti and with a sauce of mussels was a happy dish, like the fishing fleet coming in.

Wine was something of a compromise between white and red but the Round Hill Merlot from sunny California lacked nothing in quality and gained a couple of fans on a drizzly night at the Munster crossroads of the tour buses.

Lough Gur

Nearby Kilmallock, once the crossroads of Munster, has a wealth of history and the buildings, or at least the remains of buildings, to prove it. Most visitors will be familiar with John’s Castle on Sheare’s Street. Built in the 15th century, it is a “fine example of a ‘Peel’ tower. It has been suggested that it saw use as a town gate; other uses included as an arsenal during the war against Cromwell, a meeting place for the local corporation, a school, even a blacksmith’s forge!

Also visited the Priory, a 13^th century Dominican abode. The five-light east window of the church is one its impressive features. Not too much of the cloister remains. Another 13^th century ruin, that of the Collegiate Church, stands nearby.

Another call was to the massive Church of SS Peter and Paul, built towards the end of the 19^th century and still functioning. Juts behind it is the Martyrs’ Monument, erected in memory of three priests hanged in the last quarter of the 16^th century and beatified in Rome in 1992.

Adare

Had been looking forward to my visit to Lough Gur but there was a big disappointment in store when I found the Heritage Centre closed. Checked their site and found it had been due to open in mid-June and now Sunday the 30th is mentioned as the re-opening. There are some walks around the lake and I enjoyed them but, without the back-up of information from the Centre was unable to do much more. Didn’t even see “the crannog or lake-dwelling which is still visible from the Lake shore” according to the website.

After the peace and quite of Lough Gur, the traffic through Adare was almost a shock. Got parking in the large lot behind the centrally situated Heritage Centre as did many more, including quite a few tour buses.

Wild Geese dessert

Needed a coffee after the morning’s exertions and got a good one in the Market Place, about 100 metres uphill from the Heritage Centre. The Market Place is a very busy spot with an extensive menu but, with dinner booked, I settled for the coffee and an excellent slice of apple tart, real chunky apple pieces!  Tasty stuff.

After that it was back to Ballingarry and a wee rest before heading out again to the Wild Geese.

Check out Day 1 here
Day 3 here

Faceless saint, unknown knight and wrong-way Corrigan

Limerick
Day 1

Faceless saint, unknown knight and wrong-way Corrigan

There is, in the Askeaton Franciscan Friary, a saint whose face is fading away. For generations, visitors with toothache and related problems have been kissing him on the face in the hope of a cure. Not too sure if the aches vanished but the saint’s face, at least the area round the mouth, is vanishing.

In the same abbey, there is a statue of Saint Patrick, high in one of the internal walls, easily missed. I’d not have seen it but for the help of a local man who also told me about the toothache saint and the unknown knight. The story is that this anonymous knight arrived in Askeaton and died there and is buried in a wall in the abbey with the following inscription: Pass me for I am strange.



But the real highlight for me is the cloisters (below), more or less intact in this 14th century building. These, plus the saint, the knight and Patrick are national treasures, open to the elements, including the criminal ones.

No chance that early aviator Douglas Corrigan would remain anonymous. Denied permission to fly from New York to Dublin, he was given the option of NY to San Fran. But the intrepid pilot headed east and landed in Dublin, claiming his compass had mal-functioned!

Heard that yarn and a whole lot more in the fascinating Flying Boat Museum in Foynes earlier in the day. Many stories are about the flying boats in their heyday at Foynes (late 30s, early 40s) and obviously lots are of Irish interest. The highlight though is a full size replica of the Yankee Clipper (built by Boeing and called the B314). This gives a terrific idea of what a flight in this type of machine was like.

Here also you’ll hear how, and why, Irish Coffee was invented. There is a little gift shop and also an impressive little restaurant, the B. O’Regan. ”Mouth-watering home cooking at very reasonable rates” they say. Soup and brown bread for €3.95 sounded reasonable but my plain scone cost €2.95! But it was of decent quality as was the reliable Bewley’s Coffee.

Mustard Seed garden

After that, headed out the Shannon estuary, as far as Tarbert where we saw the impressive car ferries come and go between the Kerry port and Killimer in Clare. Pity the day’s weather wasn’t the best. It was dry and generally dull but we still got a great idea of the impressive estuary,  Ireland's largest.

Mustard Seed garden

Headed back then, via Askeaton, to Ballingarry and the Mustard Seed, set in a former convent. Great welcome here, local cheddar, peaches and Prosecco in the room, and then a walk in the garden, a garden given over mainly to vegetables but with some gorgeous flowers and surprising mini-vistas, even including a little Buddha shrine!

Plate of lamb

All that was needed now was a good meal. And I got it at the Mustard Seed. Superb from start to finish. Briefly, it was Rabbit and Pig Terrine, Lemon Sorbet, Assiette of Lamb (above), and Selection of Irish Farmhouse Cheeses (including Milleens and Cashel Blue).  Five star. And then a comfy finish with the end of the wine and coffee in front of the fire! Happy days.

See Day 2
See Day 3

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