Randles Hotels Celebrate 50 Years

Ross Castle on the lakes, quite close to Randles Court and Dromhall hotels.

Randles Hotels Celebrate 50 Years

First she said she was six. A little later, Kay Randles admitted to maybe being sixteen when she and husband Neil started in the hotel business in 1964.  That was the year they purchased a bungalow across the road from their thriving garage business in Killarney and opened an 18 bedroom hotel on the site.

Sadly Neil died in 1987 and Kay was left to carry on managing the Dromhall and the other family businesses as well as rearing their six children, three of them at that stage involved in the family business. No stopping Kay and in 1992, The Rectory next door was purchased and another hotel built, this the Randles Court, a 4 star hotel.

The family decided to knock down the Dromhall in 1999 and in June of the following year, it was reopened as the brand new 72 bedroom, conference and banqueting hotel, that it is today, along with the well known Kayne’s Bar and Bistro which is attached to the hotel.

View from the terrace of Randles Court

So in 2014, the four star Dromhall celebrates 50 years in business and that means fifty years in her own hotel business for Kay who still continues to play a major role in its management. The young lady from Kilworth has come a long way from her days working up the ranks in the Victoria Hotel in Cork City. Her teenage dream of having her own guesthouse has been spectacularly surpassed. It was great to have a brief chat with her on a recent visit, even if we didn't get anywhere, not that I was pushing, about her true age back in 1964.

Daughter Susan is the Sales and Marketing Director at Randles Hotels and she is expecting a busy season. We met in the stylish and comfortable drawing room of Randles Court and indeed that style is present throughout the hotel, much of it thanks to Kay.

Susan says that not all diners now require a sit down three or four course meal and so the Randles menu has been adjusted, is more flexible. You can of course still get your big meals but, between the bar menu and the restaurant menu (and that Checkers Restaurant is another striking room), you can have small meals and in-between ones (light bites from seven euro) as well.

Taoiseach Enda Kenny and Kay Randles start
the celebrations earlier in May.

Everything from Marinated Olives for two euro to a steak. The steaks, served with a Knockanore Smoked Cheese, Onion and Mushroom Tart, Garlic and Rosemary infused Tomato and Pommery Mustard Cream, are supplied by Cronin’s and are as popular as ever.

Late in the evening, we enjoyed some banter and a lovely glass of Rioja in Wiggs Bar and The Conservatory. Wiggs Killarney Bar brings you back in time as it is part of the original building dating back to 1906. Even the stained glass feature has been maintained. Indeed, the original facade of the Rectory has also been maintained and fronts the hotel's reception area.

Our room in Randles Court, by the way, had everything we needed, including WI-FI and views of the mountains, but we also enjoyed some very comfortable furniture and there was no shortage of paintings on the walls. Indeed, you’ll see lots of paintings and sculptures and occasional furniture throughout the hotel, in the rooms and along the corridors. Kay has been collecting for a long time!

The facade of the old rectory was maintained.

And the same high standard is seen in the breakfast room. Terrific service and quite a menu here as well, including the ever popular Full Irish! And they do list their suppliers. On the day, I picked the freshly made Crèpes Normande with Apple Purée. A slightly different start to yet another lovely day in Killarney.

The adjacent Dromhall is another four star hotel and you may check out its many facilities here. We didn’t get to visit this time but we did eat there about a year ago and it was a very enjoyable meal indeed as you can see in this post. And you’ll find a previous review of Randles Court here.

Jarveys pick up passengers in hotel car park

Both hotels are within minutes of Killarney town centre and are ideally situated as a base for the nearby National Park and also the spectacular Ring of Kerry. Killarney is one of my favourite towns as there is so much do in the immediate area and even more in the general County Kerry area. Either of the Randles hotels would make a terrific base if you are following the newly established Wild Atlantic Way.

Other posts on this trip:
The new Heather Restaurant. Eat in style at the Gap of Dunloe.
Twenty Four Hours in Killarney. New bus services.



If you do get to Kerry you may not want to leave. I have details of things to do and see available in my Corkman on Tour blog. See the Kerry portfolio here.

Crèpes Normande for breakfast.

Amuse Bouche

The Star Tonic for “Flu”

Woodford Bourne’s

Four (****) Star

INVALID BRANDY

The Safest Port in Times

of “Flu” is

INVALID PORT.

Adverts by Woodford Bourne in the Cork Examiner in the 30s from "Irish Examiner 100 Years of News" (published 2005)

Dinner Supreme at Blarney's Square Table

Dinner Supreme at Blarney's Square Table

Smoked salmon

 Just a couple of weeks back, I blogged about a fabulous lunch at The Square Table, the new restaurant in Blarney. Said I couldn't wait to go back for dinner. Made It last Friday evening and it was absolutely superb.

The menu may not be extensive - it is not a big restaurant - but the quality is outstanding. Martina Cronin is the chef here and she has worked - and obviously learned - in some high class places, such as Chapter One and The Residence on Stephen's Green.

Foie Gras

That lovely Mushroom and Wild Garlic Soup was again on the menu but this time I went for the Tom Durcan Carpaccio of Spiced Beef served with cured Foie Gras, apple puree and hazelnuts. This was incredible. The Foie Gras was delicious, the whole enhanced no end by a lovely walnut bread on the side.

Our other starter was also top notch. This was the eye catching Old Mill House Smoked Salmon and it was served with avocado puree, ruby grapefruit and Goatsbridge Trout Caviar, another delicious delight.

Hake

The bar was set high and it stayed well up there as the mains came on. I was sorely tempted by both the Roast Monkfish, with cocoa bean puree, Gubbeen chorizo, coriander and confit tomato and by the  Michael Twomey Aged Angus 11 oz rib eye steak served with chips, onions rings and Bearnaise.

In the end though, I picked the East Ferry Free Range chicken, served with celeriac, ham and Coolea Aged Cheddar. The celeriac, ham and cheese was served as a gratin in a separate bowl and was out of the world. What fantastic flavours to match a gorgeous chicken and gravy! A five star dish for sure. CL picked another cracker: Pan-fried Hake with Ballyhoura Mushrooms, wild garlic and orzo.

Monkfish

They have a very tempting short list of desserts as well and we shared Martina’s terrific version of Tarte Tatin, served with butterscotch and that luscious Boulabán Farm ice-cream from County Tipperary.

The Square Table is open all day from 9.30am but currently serves dinner on just three nights, Thursday to Saturday. Sunday lunch is also available and opening times may be extended as sisters Martina and Tricia (front of house) find their feet. Phone number is 4382825 (021).

Tarte Tatin

Vegan Degustation Menu a Pop-Up Delight

Vegan Degustation Menu a Pop-Up Delight

Clockwise from top left
1st course, 2nd, 3rd, 4th.

Dee's Wholefoods sponsored last week’s National Vegetarian Week, and Dee herself, whose motto is “Goodness is Tasty”, hosted a pop-up vegan dining club dinner in Cork last Thursday.

The advance notice read: “It will take place at a secret location in the City Centre where a minimum 10 course tasting menu will be served in a relaxed and comfortable environment. Guests can enjoy refined plant-based cuisine based on seasonal local ingredients. If you would you like your taste buds tantalised by an innovative culinary experience then come and join us!”

Well, I joined her and it sure was a very enjoyable experience. It was held in the Barden Supper Club in Leitrim Street and every single course of the ten was a treat. And we had good company as well. You can see the menu below.  

Vegan Degustation

MENU

Mushroom tempura maki roll sushi, cherry daikon nigiri

Deep fried chilli mozzarella, guacamole & pepper mayo

Cashew cheese, spinach & artichoke mille-feuille, beetroot oil

Asparagus & olive risotto smoked tomato coulis

Bloody mary sorbet

Maple glazed sweet potato with pickled rhubarb

Pan-fried miso’d tofu & kim chee

Cucumber sunomono on Japanese style kale

Wasabi & peanut grilled stuffed aubergine on butternut squash puree,

granny smith salsa

Chocolate coconut & strawberry mousse

Clockwise from top left
5th course, 6th, 7th, 8th

At the end of the meal, we had a chat and Dee asked what was the highlight. Naturally enough, the courses just eaten came up first but gradually we worked our way back through the menu and, in some cases, certainly in mine, every single course had something to enjoy.

Got “ambushed” with the first when I inadvertently picked up a hidden piece of wasabi. That certainly woke up the taste buds. The next two courses were thoroughly enjoyed. Perhaps the Asparagus and Olive Risotto was the highlight of the first half, a really lovely combination of flavors and textures.

Mark Cronin is the expert chef here and has problems getting Irish asparagus and indeed, his is the third kitchen I’ve heard say the same thing over the past week, though the other two were on Twitter. I know Lisheen Organics in West Cork grow some great asparagus but surely there must be other Irish growers.

After an excellent Bloody Mary Sorbet, with its own celery stick, we started on part two and here highlight followed highlight. The pickled rhubarb was an unusual treat as was the warmed Kimchee (a Korean dish). I loved the texture and taste of the kale and then that stuffed aubergine was a delight, enhanced by the Granny Smith salsa.

And then we had that sweet ending. The chocolate and strawberries combined well, as they usually do, and the dusting of coconut was a nice touch. Indeed, the whole event was excellent and demonstrated as Dee said at the outset that you don't have to be a vegan to enjoy this delicious menu.

This is a BYO venue and there is no corkage charge. We brought along the 2012 Little Beauty Sauvignon Blanc, a crisp tropical white that seemed made for the occasion. Importer Maurice O’Mahony of Wine Alliance told me that is “drinking well right now” and he was spot-on. With all the conversation going on, I neglected to take notes on the night but this New Zealand gem is Very Highly Recommended. Wine Alliance stockists

9th course (left) and dessert.

Mark Cronin is adding to his reputation with these vegan menus but he does quite a few styles and his skill is well recognized as parties of restaurant staff are among his clients. Find out more about this interesting club here.  Barden Supper Club, 20 Leitrim Street, Cork.

By coincidence Síle ní Donaile, a member of a Food Club of 8 members, was in touch that very evening. Basically about once a month one of the group hosts an evening, whereby they invite someone to cook and demonstrate what they are cooking to the group. The group then sits down to eat the food, generally a starter of some sort, main and dessert.  The chef demonstrating brings and cooks the food and the hostess provides wine, table set etc.

“So far we have been paying from €35 to 45 pp.  The Chef normally leaves as the mains are dished up so it’s not a late night for him. It’s very casual”. Interested? Then contact Síle at snidhonaile@gmail.com

And I have previously posted about another Cork Supper Club, this run by Ruth Stockdale & Banu Balaji. Read all about the social and local South Indian Supper Club here.

L’Atitude 51: Rivers of Wine

L’Atitude 51: Rivers of Wine

Fun on the Loire last September.
I'm on the skis, just out of pic!

L’Atitude 51 is perhaps the best known destination wine-bar in Cork City; owners Beverly and Emma have an extensive collection of wines available, some “fifty of them by the glass’.

How best to navigate them? Why not take a river trip, I think to myself. Might not get to them all but it sure will help illustrate the variety and quality available. The round trip, confined to Europe this tour, from Number One Union Quay, takes a few enjoyable hours. Why not join me? By the way, we are drinking the 75ml tasting glass, just to make sure we stay onboard and between the banks.

True colours.
The GV (left) and the 2007 Riesling

Coing St Fiacre (Chardonnay), 2012, Loire, France

First stop was the Loire Valley, familiar since last summer’s holidays. But we didn't come across this one or indeed any other local Chardonnay. This was a very pleasant surprise indeed, an excellent Chardonnay and a great alternative to Chablis.

St Fiacre was active first in Kilkenny and then in France in the 7th century. A renowned gardener, he was reputedly skilled with herbs and may have been, I’m told, one of the first Irish Wine Geese.

Villa Huesgen By The Glass Riesling, 2012, Mosel, Germany.

Over the border then to the banks of the Mosel, a tributary of the Rhine. Huesgen have been making wine for centuries but they class this as “a modern Riesling”. Certainly it had good fruit, was very well balanced and could be described as easy drinking. Both it and Chardonnay come under the Crisp with Attitude listing here.

Danube vineyards

Erbeldinger Riesling Spatlese, 2007, Rhine, Germany

Two thousand and seven was apparently a very good year for spätleses and this one certainly benefitted. This was full of flavour (not to mention colour), rich and with some sweetness but really well balanced. A superb wine, the best of the whites that we tasted.

Spätlese - Literally translated as “late picking” refers here to the Riesling grapes that are picked late during the harvest season.

Sepp (Gruner Veltliner), 2011, Kremstal, Austria

I’m a fan of the Austrian grape Gruner Veltliner and this effort did not disappoint. The maker “strives for the maximum of balance and elegance in his wines” and he got it right here. Dry and crisp, on the palate it is fresh and fruity, rich with flavour and full bodied, with a hint of spice and a good dry finish. A visit to the Danube wouldn't be complete without a glass or two. On one occasion, I was served with mugs of it (two or three glasses worth) in one of the heuriger in the Vienna Woods. It was a good night.

GV by the mug!

L’O de Domaine du Joncier (Grenache), 2011, Cotes du Rhone, France

Leaving the Danube behind, we headed west again to start our reds with a visit to the mighty Rhone. First stop is close to the town of Tavel, the rosé capital of France, but we were in search of a good Cotes du Rhone and this organically produced wine sure fits the bill. Hints of spice on the nose and on the palate, well balanced and very drinkable, nice fruit and excellent finish. Fruity with Attitude is the official L’Atitude grouping for this one.

Chateau Ste Marie (Merlot, Cabernet Franc), 2011, Bordeaux, France.

Lots of choice in the Bordeaux region and we stopped at Ste Marie, situated in Entre deux Mers, about halfway between the Garonne and the Dordogne rivers. And it was well worth the visit.

With a deep crimson color and generous fruit aromas, this blend of Merlot (mainly) and Cabernet Franc is an excellent drop. The smoothness of the Merlot and the freshness of the Cabernet, helped by 12 months in French oak barrels,  makes for a smashing combination on the palate. L’Atitude say Smooth and Intense!

First class travel on the Rhone.

Simone Joseph (Syrah), 2009, Rhone VDP, France

Our second stop on the Rhone was under the steeply sided vineyards to the south of Lyon, on the eastern side of the river, where this Syrah comes from. This is a pretty typical example of a Northern Rhone Syrah and that means its pretty good. It is quite intense, spicy for sure, but there is no shortage of juicy fruit, and a good long finish.

Barros 10 years old Tawny Port, Douro, Portugal.

Next port of call was in the beautiful Douro valley of Portugal. We were looking for a sweet finish to our wine voyage and certainly found it in this bottle. CL said she could smell it all night but she went straight ahead and drank it instead, declaring it the “best of the night”.

A sip could last you forever (not really) but this is sensational, sweet and warm, unforgettable. Barros has been an outstanding brand in the Port WIne history, since its foundation in 1913, and these are their more considered notes. Dense nose of dried fruit aromas, The soft and silky texture and the subtle nuances of wood are balanced by a fresh acidity and impetus tannic which culminates with a long and elegant finish.

Not exactly first class on the Rhone

Soon we were back on the banks of the Lee wishing that its northern slopes, which we could see from our L’Atitude window, were covered in vines and I was contemplating trying Chateau de Montenotte, Domaine du Tivoli, La Tour de Farther Matthew. Maybe all that after global warming!

The Dordogne, after a summer thunderstorm

In the meantime, if you want to try some really good wines, make a beeline for L'Atitude. And remember, they don't just do wines. You’ll find some great beers there as well. And food, from morning pastries to more substantial fare as the day goes on. Music also on occasions. Stay up to date by following their Facebook page here .

A White Gem from the Angels of the Windy Mountain

A White gem from the Angels of the Windy Mountain

With an Irish helping hand.

Not a pleasant day
on the summit.

Domaine des Anges, blanc 2009, Ventoux (Provence, France), 14%, Karwig Wines

In beautiful Provence under the shadow of Mont Ventoux (known as the windy mountain, among other things), winemaker Ciaran Rooney produces this well balanced white in the Irish owned Domaine Des Anges (angels).

The colour is like pale honey and it has a charming nose, a mix of white fruit and floral elements. On the palate, it is fresh and fruity (ripe pear), and surprisingly ample with a good long finish.

This Highly Recommended blend of Roussanne, Grenache blanc, Bourboulenc and Clairette, was hand-crafted on the small beautiful hillside vineyard in the South of France, all without the use of herbicides or pesticides, respecting nature and tradition. On the side of the angels!

On the way up Ventoux

Craigies Dalliance Irish Cider. Taste of the Week

Craigies Dalliance Irish Cider. Taste of the Week

“We have just one crop, one shot a year,” said Simon Tyrrell, who produces Craigie's Cider with his partner Angus Craigie, at a Beer and Cider event during last weekend’s Ballymaloe LitFest. “The cider world has a different approach. Ours is very seasonal. The demands are different to beer, indeed more like wine. Cider looks to express the best qualities of the fruit, show where the nuances lie.”

Simon was showing his latest Irish Cider. This is the Dalliance 2012. One sip and I was hooked. Back in the city, I made it a priority to call to Bradley’s in North Main Street and get a few bottles to really test it!

The first impression, that of an outstanding cider, was reinforced. This is a gem, a dry, fruity and refreshing cider and does indeed express the best qualities of the Irish apples that they use.

Craigies recommend drinking it with seafood, poultry, and creamy cheeses or, of course, just simply on its own. This is a must try and is our Taste of the Week. Very Highly Recommended.

Craigies Irish Cider, Dalliance 2012, 5.8%, €4.49 per 375ml bottle.

Port, Sherry, Madeira. All treasures. Each superb in its own right.

Port, Sherry, Madeira. All treasures. Each superb in its own right.

The Fortified Wines Event at Ballymaloe LitFest.

Mightn't look like it but they are singing from the same hymn sheet!
Raymond Blake (left) and Tom Doorley in the Tractor Shed

Wine writer Raymond Blake, a convert in the cathedrals of Jerez, led the Fortified Wine Choir that  Ballymaloe Colm McCan assembled for Sunday’s event in the Drinks Theatre. Blake urged us all to join the crusade and keep these “legacy wines” in a strong position, warning that if they are lost, they will never again appear, as the unique circumstances that gave rise to their creation will never be repeated. “These are treasures”, Raymond preached. “And each is superb in its own right.”

The treasures for tasting in the converted Tractor Shed included two white wines, an En Rama Fino by Gonzalez Byass and a Dry White Port from Taylor’s. Later came the two reds: the Madeira and a Taylor’s Tawny. The other members of the choir were Leslie Williams, Chris Forbes, Tom Doorley and John Wilson and they all sang from the same hymn sheet urging us, among other things, to serve these fortifieds in a wine glass, underlining that these are real wines.

“En Rama is becoming popular,” said Raymond. “But it is a bit untamed, Fino with knobs on.” Tom Doorley then revealed that his big love is Sherry. “It is great value. I also love the huge range of styles and love the austerity of dry sherry."

John Wilson said these are  the “most man-made” wine of all. “They require so much intervention. They are incredible, precise, with complex flavours - savour slowly. My personal measure of Fino is a bottle - great with tapas, Iberico ham, almonds, Manchego cheese.”

The panel in the tractor shed

Leslie Williams said En Rama is sherry in the raw, unfiltered and he sometimes matches it with Fish and Chips! Chris Forbes, for a Port man, was generous: “Sherry is one of the wonderful wines, amazing value. Great poured into soup, a use also for White Port. Both are made with indigenous grapes. They are really wines.”  

He said Taylors make two of the three styles of White Port, a dry and an extra dry. Five or six varieties of grapes are used and suggested chilling it as an aperitif and serving with tonic and ice.

Raymond loves his Madeira,such a pure wine, "even the sweetest has acidity through it" and it can be measured in centuries, the intensity of it, great flavour, super stuff. Leslie too adores it and says the opened bottle may be kept for quite a while (not not as long as his mother kept the Bristol Cream!). John Wilson is another convert. Of the Barbeito that we were sampling, he purred: “This is so good, it almost hurts, a classic Madeira."

The Fortifieds

Now we were on to the 10 Year Old Tawny by Taylor’s. John Wilson suggested that this was perhaps the future of Port and was bringing people back to the drink. Chris agreed saying Tawny is the current hero. “There has been a 72% growth in the last ten years, absolutely phenomenal. Importantly, at 25 euro, it is affordable.

He suggested serving it slightly chilled and acknowledged a suggestion that it was great with cheese. “But not just with cheese. Try tarte tatins, pour it over vanilla ice-cream. Once opened, it should last for no more than two or three hours, but it will keep for four to six weeks!”

Chris, who was quite busy over the weekend, rounded off this informal and informative event with a great description of the foot treading (bunions and boils and all), a practice that is still current in Taylor’s. They feel it does the job better, is easier on the grapes. Mechanical methods, for instance, can break the pip and release unwanted elements, the human foot does not break the pip.

So now we've come from the cathedrals of the bodegas to the down to earth practices of the lagaar. Fascinating stories behind all of these fortified wines brought to us by a terrific panel and also via the four superb examples in our glasses. Here’s to the winemakers of the past and the pleasures of the present, and hopefully, if enough of you join the crusade, of the future. Sláinte.

Chris Forbes (Taylor's Port) and, right,
Leslie Williams (Irish Examiner)

Sipping Beer and Cider in a Tractor Shed. At the Ballymaloe LitFest

Sipping Beer and Cider in a Tractor Shed

At the Ballymaloe LitFest

Dungarvan's Claire takes the mike at the Beer and Cider event.

“Three years on and it feels like a lifetime,” said Scott of Eight Degrees Brewing at last Sunday’s Irish Craft Beer and Artisan Irish Cider event at the Kerrygold Ballymaloe LitFest. The rapid pace of the craft brewing industry in Ireland has astonished many of us, not least those pioneers (excuse the dry pun) directly involved. “Consciousness has been raised now,” said Claire of Dungarvan Brewing Company. “It is an easier sell.”

Moderator John Wilson (of the Irish Times), who prefers his on draught, is delighted with the progress and is as surprised as anyone else. “Beer and cider are now appearing in restaurants. No excuse though for pubs and off licences not having them, even if it is just the local brews.” And so say all of us.

“The industry is one of experimentation,” continued Scott. “We take a risk in producing, the customers in trying a product. We tend to help one another in the industry as one new tasting leads to the tasting of other craft beers, one of the encouraging aspects of the business. We are trying to create a community of consumers who are highly experimental, making one off batches, full of flavour, being innovative. The consumer's interest has to be held.”

Simon Tyrrell, who produces Craigie's Cider with his partner Angus Craigie, says the cider world has a different approach. “The reason is that we have just one crop, one shot a year. Ours is very seasonal. The demands are different to beer, indeed more like wine. Cider looks to express the best qualities of the fruit, show where the nuances lie.”

Eloquent as Simon was, and always is, the best speech from Craigies came in our first tasting of their fabulous Dalliance, made from 100 per cent dessert apples (three different types). “It has been left on its fine lees for 15 months and then a little re-fermentation to give it sparkle.” This just has to be tried. It is so different with great apple flavours and a long dry finish. Superb!

Four to Taste

Then we were on to the beers and a taste of Dungarvan Copper Coast Red Ale. The red comes from the Crystal malt and the beer has “more of a malt profile”. It is sold in restaurants. I regularly come across it there and it certainly goes well with food.

Ballymaloe's Colm McCan
worked tirelessly over
two long days in
the Drinks Theatre
(a converted tractor shed).

The experimental nature of the craft beer industry was certainly underlined by our next beer, call Gosé, made by the Brown Paper Bag Project, Irish brewers without a brewery but who travel home and abroad and hire out or collaborate with existing brewers.

This beer was made in partnership with the local brewery on the Danish island of Fanoe in an ancient German style called Gosé. It uses 53% wheat and 47% barley along with the addition of sea salts and coriander. It has cider like characteristics and the acidity and salinity are prominent. Very good with oysters!

We finished off with one of the first of the second wave of Irish beers, Howling Gale Ale by Eight Degrees. It was important that the Mitchelstown brewery, then operating out of a cottage, got this right. They sure did set the standard and yesterday’s tasting shows it has stood the test of time and is still up there with many new ale rivals, both local and national.

Great to have the choice but Scott could do with a great choice of hops. The hops he uses are imported. “Hops are not grown commercially in Ireland,” he said. Now, with the industry mushrooming, hop growing must surely come next. Indeed, I think there are green shoots in Tipperary, White Gypsy the folks responsible.

Amuse Bouche

Bucco licked his lips as he drew near to the cookhouse entrance. Pavo peered inside and looked on longingly as several slaves toiled over a side of pork hanging above a large grill. He feasted his eyes on bowls of sweet figs, grilled mushrooms layered with cheese, and a mouth-watering arrangement of pickled fruit, all carefully arranged on silver trays, together with cakes dripping with honey and a large bunch of freshly picked grapes. His empty belly rumbled with hunger.

‘Let’s get stuck in,’ Bucco said.

‘Hold it.’ a guard gripped Bucco…. ‘This isn’t for scum like you.’

from Arena by Simon Scarrow and T.J. Andrews