RESTAURANTS AND FOOD

Tuesday, July 8, 2014

Tapas, Musica, Vino in the City

Last Sunday, we joined the Campo Viejo Tapas Trail in Cork and soon we saw why this now annual event has enjoyed such remarkable success, the events sold out (and with long waiting lists) in both Cork and Dublin. First you have the wine, the Campo Viejo 2008 Reserva, also specially commissioned art in each venue, then you have the excellent food at the restaurants and invariably good company and a guide, like our Paul, who pulls it all together with good grace and good humour.

Sunday’s “gang” (there is also a Wednesday trail) joined up at the remarkable Arthur Maynes Wine Bar in the city and the ice was broken with a welcome glass of cava by Campo Viejo. Paul introduced himself and soon each of us had a glass of the Reserva in hand.

Then came the tapas, a selection of three: bruschettas and dips, a lovely chorizo stew and a very popular dish of rustic patatas. This set the pattern for our first three visits; the fourth would be for dessert. There are four groups on the trail, each starting and finishing at a different restaurant. Had we finished at Arthur Maynes, we would have been been treated to Lemon Posset and Fresh Strawberries.

Great platter at Oysters

There were a few on- street stops as well, not for food but for a little local history from our guide. Perhaps his most interesting story was that of Cork born Dr James Miranda Barry. She was born Margaret Ann Bulkley, at the end of the 18th century, before going on to have a remarkable career as a male doctor with the British army. An amazing story. Check the Wikipedia version here.

A big welcome awaited us at Oysters and a classy platter of Savoury Tapas. Loved those pickled fennel and carrot but perhaps the highlights were the Sea Trout (with dill mayonnaise), the spicy Crab, and the American Style Meatloaf. Another group would enjoy their dessert menu: Cafe Gourmand and three miniatures of Chocolate Fondant, Champagne Sorbet and "Flambe" Pineapple.

Paul then illustrated the rise and rise of street art, reminding us that the original artists were fined for their efforts and now they are being paid. How times change. Soon we were in Electric and their three tapas were Tre Arancini Formaggi, Panko Crab Cakes and Moroccan Lamb Meatballs.

Arthur Maynes (left) and Electric

Paul had some vocal competition in Cornmarket Street but got his story told and then there was a musical welcome (by Treble Clef) at the Cornstore where Mags O’Connor greeted us and showed us to our seats and our deserts of Chocolate Negusse, Lemon Roulade and Vanilla & White Chocolate Cheesecake. Had we started here, we would have enjoyed Vietnamese Beef Brochette, Wild Mushroom Risotto Beignet, Smoked Mackerel Feuillett.

The wine throughout was the Campo Viejo Reserva, mainly Tempranillo but with some Graciano and Mazuelo in the blend. Smooth and fruity and with a long finish, and also very versatile as we discovered at the various venues on Sunday, it is widely available in all the major supermarkets, O’Brien’s (where it is currently on offer) and off licences nationwide. RRP is €14.31.

The art on this year’s trail is by renowned illustrator Steve Simpson. His stunning piece, evocative of the sun and the colours of Spain, is in four quadrants and each restaurant had one quadrant and the titles were Musica, Hola, Fiesta and Tapas. See the full art story and read more about the Tapas trails here.

Sweet things at the Cornstore

Monday, July 7, 2014

Food Award for Ballineen's Wildberry Bakery

Press release:

Food Award for Wildberry Bakery

Minister for Agriculture, Marine and Food, Simon Coveney T.D. last week presented Wildberry Glutenfree Products with the inaugural Food Sensory Experience Award sponsored by Sensory Research Ltd (SRL).

The award, which was presented at the Cork and Kerry Food Forum and includes a €500 bursary with SRL consultancy, pushed the boundaries of the food sensory experience and tested products incorporating as all five senses of sight, sound, smell, taste and touch.

“At Sensory Research Ltd, we specialise in product understanding through the application of sensory and consumer research, providing industry with business and technical solutions for confident decision-making. Our judges have many years’ experience in food tasting and have gained a vast store of knowledge assessing food products for both national and international clients,” said Margaret Shine, Founder and Managing Director of SRL Research.

“This award will assure consumers that they have found something exceptionally delicious with Wildberry Glutenfree Products, which delivers great quality and value, an overall ‘Excellent Food Sensory Experience’,” she added

Yawl Bay Cooked Irish Crab Claws and Harty’s Preserves were also presented with certificates for food excellence.

“The Cork and Kerry Food Forum, in partner with SRL Consultancy, awarded the first ever Food Sensory Experience Award in Ireland to Wildberry Glutenfree Products, which is something that we are very proud of. These awards celebrate the kind of food we all love to eat: interesting, authentic, great quality and value, and above all delicious. I would like to thank SRL for their professional consultation and help in this endeavour,” said Joe Burke, LEO South Cork.

“We are delighted to have been awarded the Food Sensory Experience Award and are looking forward to working with SRL to develop our brand further,” said Susan Robbins-Fehily, Wildberry Bakery.

The Cork and Kerry Food Forum –the largest artisan farmers market in the region- was attended by four thousand people on 30 June in City Hall, Cork where more than 60 artisan producers from across Cork and Kerry showcased their produce.

International Wine and Food Society On Tour

Joined fellow members of the Munster Branch of the IWFS on tour last Friday and we headed west for a trip that included two cheese stops, one brewery call and a terrific meal in Heather, the new Gap of Dunloe restaurant.

Did someone say cheese?

Remarkable Toons Bridge Dairy

First port of call was to the Toons Bridge Dairy near Macroom. Here we heard how a pub conversation, between Toby Simmonds of the Real Olive Company and farmer Johnny Lynch, led to the acquisition of a herd of Water Buffalo. A few years later, they are gradually getting the herd numbers up to an amount that will enable them manage an even supply of the remarkable cheeses, including the freshest Mozzarella you’ll ever taste, Halloumi, Ricotta and, wait for it, Buffalo Blue.

We had a gorgeous caprese salad here, followed by a plateful of cheese and charcuterie and there was even dessert. Must say I love the organisers’ idea of a “light lunch”. A tour of the dairy followed and then farmer Johnny Lynch took us to see the herd. The big placid animals wowed the visitors but Johnny kept the best 'til last and there were uncountable oohs and aahs as the "little" calves, one just four days old, were revealed in their stalls.

Some of the IWFS group

Coolea wheels in brine

Coolea Country

Soon we were even deeper into the countryside as the next stop was at Coolea Cheese up in the hills above Ballyvourney. Here our host was Dicky Willems, who told us how, in the late 70s, his parents moved to Ireland and eventually to Coolea. Dicky, then a ten year old, joined in with the local community and was soon fluent in English and Irish, Irish that has not gone rusty as the kids now keep him up to date.

The cheese venture came about because the Willems couldn't find any cheese here other than cheddar and his mother started on a very small family scale with a little pot. But now Coolea is a big name and much of the output is sold at the famous Neal's Yard in London while in Ireland Sheridan’s are the major customer.

The cheese was to be called Milleens after the local townland but that was knocked on the head as the Steeles, further west on the Beara peninsula and living in a townland of the same name, had just started making a cheese called Milleens. And so the Coolea brand was born.

It is a lovely cheese and we enjoyed the tasting. I preferred the 18 month mature one but quite a few loved the creamier seven month version.

Tasting time!

Brewer Gordon turns tour guide.

The saint, the deer, and a brand new beer

St Gobnait is the local saint in Ballyvourney and, like St Vincent in wine, may yet become the patron saint of craft brewers. Certainly, the infant brewery set up by Don and Gordon, has hopes of help from on high and their name, the Nine White Deer, is based on a Gobnait story which had her traipsing around Ireland to find a place with nine white deer and, you've guessed it, that place was Ballyvourney, long a land of song and legend.

Legends aside, the new brewery is very very impressive, loads of space and state of the art equipment, including a streamlined efficient brewing line and also an on site bottling and labeling facility.

Already, their gorgeous ale is gaining fans locally and gained a few more on Friday when the visitors tasted Stag Ban. We’ll be on the lookout for the bottles further afield and also for their other beers in the future; a stout (with oatmeal from Macroom Mills) is among those planned. Soon, they’ll have a shop at the brewery, another excuse to stop on the Cork-Killarney Road. Maybe, like Gobnait, you’ll linger a while.

Don tells the 9 White Deer story

Smoked mackerel starter in Heather

Wined and Dined in Heather at The Gap

Denis Pio and his wife Ailish welcomed us to Heather, the new restaurant at Moriarty’s in the Gap of Dunloe. The chefs had put together an exciting tasting menu to “show off the best of our seasonal and local produce” and Donie O’Brien of Eno Wines had carefully selected wines to match.

I was at Heather a few weeks back and was delighted with the visit and food as you can here. They don’t normally do evening meals but Friday’s special showed that the Heather team is more than capable. Already, they have added a Sunday brunch to their options and customers can expect evening specials from time to time. And all will be based on terrific local produce coming from producers in both Kerry and Cork and indeed from their own polytunnel.

I don't want to bother you with too much detail of the meal but can genuinely say that it was top class from start to finish and well done too to Donie O’Brien for his choice of wines. All the dishes were superb. The hake was class but perhaps my favourite was the rather unusual lamb dish, the unusual cut and the yoghurt marinade a delight.

The Menu

Quinlan’s Smoked Mackerel with homemade Rhubarb chutney and Brown Soda Bread.

Leitz Riesling.

Pan Fried Atlantic Hake with Fennel, Roasted peppers and Salsa Verde.

Huber Gruner Veltliner.

Ring of Kerry Lamb steak marinated with Valentia Dairy Yoghurt and served with homemade Wild Sorrel tabbouleh

Baron de Ley Rioja Reserva.

Gubbeen Charcuterie and Knockatee Cheese platter

Terra Noble Carmenere Gran Reserva

Classic Lemon Tart served with fresh Farranfore strawberries

Santa Sofia Recioto della Valpolicella Classico 2007.

Hake at Heather

The Wine and Food Society are planning their next outing and if you would like to become a member then contact Aoife (treasurer) mccanaoife@gmail.com. Other officers are Richie Scott (assistant treasurer), Beverley Matthews (secretary) and Greg Canty (chairman).

Sunday, July 6, 2014

Friday, July 4, 2014

Art, Craft and Food Naturally at Ballymaloe

Palais de Poulets

Ballymaloe is a working farm, producing magic by the moment. I went through the looking glass last Wednesday and, in a few short hours, sampled this incredible place.

With Colm McCan as our guide, we passed the Palais des Poulets and stepped into a one acre bubble where all kinds of vegetables grow organically under the warm shelter. And so too do a selection of vines, though even the enthusiastic Colm knows that more magic will be needed if the fruit of these East Cork plants is to be turned into wine.

A fertile Allen imagination is at work in the calm warm place. One segment of the shelter has a newly laid carpet, of grass. Here later in the month, one hundred people will sit down for the Long Table Dinner, a night of fine food and conviviality.

Under cover clockwise from bottom left:
tomatoes, passionfruit flower, Colm with grapes,
and borage in the herb garden

Many tales illustrate the 30 year old story of Darina Allen’s Cookery School and we mingle with the students for lunch. The starter is pea soup. Sounds mundane enough. But it was excellent and the main course, with the Belly Bacon an outstanding feature, was incredibly delicious.

And the magic was sweetly evident on the dessert plate, emphasized by that natural cream from the Jersey cows, a memory of good times past but very much part of the present reality here in Ballymaloe, provided by six Jerseys that yield the milk for the table and for the students to make their butter, cheese and yoghurts.

Man does not live by bread alone, though I could think of a worse diet than that emanating from the Ballymaloe ovens. Colm now directed us to the gardens, starting with the herb garden, based on the legendary gardens of Villandry. May not have quite the scope of the Loire chateau but Ballymaloe has its surprises, including that unforgettable After Eight Mint (one of many varieties, including Banana and Orange).

Dinner. Check out that Jersey cream on the dessert plate!

Soon we were into the herbaceous border, a magnificent example of the type, and heading for the Shell House, hardly a house, just a very small building but unforgettable. Here, some 20,000 shells have been artistically arranged (by Blott Kerr Wilson in 1995). You'll never look at mussel shells or scallop shells in the same way again. The gardens and shell house are open to the public and there is a charge.

Back in the main house, built around the remains of a 15th century Fitzgerald castle, part of which still stands, we went down to the wine cellar in the rock on which the buildings stand. Here lay treasure! Colm handled some of the great wines of the world with care and, like a good Corkman, I just looked, eyes and mouth open!

Time now for a reviving cup of coffee and where else would you go but to the tig beag, the roasting house of Mark and Golden Bean, right next to the well known wine and entertainment venue, the Grain Store. Mark was roasting a few kilograms of Ethiopian beans so we waited for the crack and soon we were sampling, via his AeroPress, the freshest coffee we had ever tasted. Mark, by the way, has a new outlet for his excellent coffee and soon you'll be able to buy and drink it at the Princes’ Street store, just opened (02/07/14), by The Rocket Man.

Mussel shells in small sample from Shell House

Now for a little cultural exercise, in the environs of the house and the field outfront. Colm introduced us to Richie Scott, the exhibition's coordinator. Richie would be our knowledgeable guide on the sculpture trail which features a walk into the middle of the cornfield to see some of the exhibits.

Richie first assembled FORM for Mount Juliet last year and now this revised version will be in Ballymaloe until September 28th. There is something for everyone here: some humorous pieces, some severe, large scale pieces and small, abstract and figurative. You may not like every piece but do bring the kids and let them loose; take your time as you walk around and let your eye wander and allow the magic in.

My favourite, in this first walkabout, was perhaps Holger Lonze, especially The Large Seabird. Enjoyed too the quirky pieces, mainly in Kilkenny Limestone, by Eileen McDonagh. And what about that stranded surfboard, high and dry at the base of the big tree? Go see for yourself. No charge.

Almost ready. Mark checks a roast.

After quite a packed few hours it was time to say goodbye. But we’ll soon be back. Already the first date is confirmed. On Thursday, 24th July, at 7.00pm, a Krug Champagne tasting with Nicole Burke, Krug USA Brand Ambassador, will be held in the Ballymaloe Cookery School (note venue). Contact colm@ballymaloe.ie for further details and bookings.

And all that magic? Probably the usual formula: 5% inspiration, 95% perspiration.

Some upcoming Ballymaloe events

Ballymaloe Garden Festival, August 30th and 31st. www.ballymaloe.ie

Feel Good Food: Let’s Cook, one day course with Chef and Nutritionist Debbie Shaw at the Cookery School, Monday July 21st. www.cookingisfun.ie

Master It with Rory O’Connell, Two Day Course which sees Rory teaching a slection from his book. Wednesday Jul;y 30th to Friday Augist 1st. www.cookingisfun.ie

On the FORM trail.

Thursday, July 3, 2014

A Sweet Exception

Chateau Tour de Calens, Graves Superieures 2010.

The big sweet wines of France are pretty well known. Sauternes will top most lists but next door in the Dordogne you’ve got Monbazillac. In the Loire, they’ll boast of their Layon and more.

But the French do make many sweet wines, not all as intense as those previously mentioned, and you'll find gorgeous and versatile moelleuxs (semi-sweet), such as the white of Jurancon and the red vin doux naturel (naturally sweet) of Rasteau, all over the place.

I was up and down Bordeaux’s left bank a few times recently and, of course, a call to Sauternes (what a tiny little place) was on the cards. Before that though, I made a couple of visits to the Maison des Vins de Graves in Podensac and got educated.

While Sauternes (and its entwined neighbour Barsac) are on the left bank, their wines were not on sale in the Maison. But that doesn't mean there is no sweet wine produced in the rest of the area. Indeed, there are quite a few and they are labelled Graves Superieures.

I got to taste a few of the fifteen they had in stock, including Chateau Rougemont 2006 and Chateau Cherchy Desqueyroux 2011. Enjoyed both and also the winner of their 2013 Gold Medal for the category, Chateau Brondelle 2011.

But the one that caught my sweet tooth was the Chateau Tour de Calens 2010, the category winner in 2012. “This is the exception that proves the rule,” said my hostess as she poured. All the others are from land adjoining Sauternes or Barsac to the east (where you'd expect the Botrytis cinerea mould that gives the sweetness to occur) but the Calens is out on its own in the west. It is produced on the bank of the Gironde in the environs of the town of Beautiran, closer to Bordeaux itself than to Barsac.

The Doublet family are the producers and offer both Red Graves (75% Cabernet Sauvignon) and White (a blend of Semillon and Sauvignon blanc). In exceptional years, “a few feet of vines, harvested in late fall, allow the development of the Graves Supérieures : a soft sweet wine with a rich palette of candied fruit”.

I bought a few bottles and one made it home. Sipping it now, the €8.80 I paid for the half litre was money well spent. But where will the replacement come from? Pretty sure it is not on sale in Ireland.

* There are a few ways of producing sweet wines. Noble Rot (Botrytis cinerea), as in Sauternes, is probably the best known. The other main method is Late Harvest (Vendage Tardive), used in Alsace for example. Read more on the subject here.

Two drinks events, cider and champagne.

* The multi-award winning Franciscan Well Brewery is proud to host its first Summer Cider Festival from 4^th July to 6^th July. Cider makers showing include MacIvors, Tempted Cider, Craigies, Cork’s very own Stonewell Cider and Little Island Cider and Scott's Irish Cider, to name but a few. The Cider Festival will open at 2pm on Friday 4^th, Saturday 5^th and Sunday6^th.
Admission is free.

* On Thursday, 24th July, at 7.00pm, a Krug Champagne tasting with Nicole Burke, Krug USA Brand Ambassador, will be held in the Ballymaloe Cookery School (note venue). Contact colm@ballymaloe.ie for further details and bookings.

Wednesday, July 2, 2014

Taste of the Week. A cup of joe.

Taste of the Week. A Cup of Joe.

We all love a winner!

Sitio do Rochedo Yellow Bourbon Coffee Lot #22.

Taste of the Week comes from Brazil and this cup of joe has more power and finesse than Jo and Fred, their misfiring World Cup strikers.

While the forwards could well prove me wrong by the end of the tournament, the coffee, the latest offering from the Robert Roberts Connoisseur Club, is already a champion. The Rochedo was an award winner in the Brazil Cup of Excellence 2013, the most prestigious award given to a fine quality coffee.

The Cup of Excellence is “unmatched anywhere for the level of scrutiny”. Over three weeks, thousands of cups are evaluated and only an amazing coffee, such as this, comes out on top. And it is a gem, one that ambushes the morning routine, makes you stop and linger with your cuppa.

Robert Roberts taster Garath Scully agrees with the judges view and I must say I’m enjoying cup after cup of this medium bodied, well balanced and rounded coffee from the Matas de Minas region. Outstanding. Goals change games, Gilesie repeats. Coffee like this can change your day!

Tuesday, July 1, 2014

Packed Aisles at Cork Kerry Food Fair

Left to right: Sam of Cloudberry Bakery, Crisp makers Sandra and John,
Just Food's Deirdre,and Maurice of Ballyhoura Apple.

Fish seemed to be the main theme as I worked my way through the packed aisles of Monday's Cork Kerry Food Fair, that followed the morning’s forum, in the City Hall. Not surprising that the seas featured so much considering that the two counties have such a long coastline between them.

Let’s start in the east, in Youghal where Yawl Bay Seafoods have set a high standard. They are well known for their smoked fish products, especially smoked salmon, but the one I tasted at the City Hall was their Cooked Irish Crab Claws. Very good indeed. Worth watching out for in their distinctive packages, the map of Ireland prominent in the design.

Just across the aisle I met the family behind Beara Seafoods. Their tasty Mussel Bites were going down well with the punters.

Those of you who eat out every now and then will probably have noticed Irish Shellfish Butter in your dish, maybe in the likes of Fenns Quay or The Weir (at the River Lee Hotel) And not just at home. This amazing product is now being used by top chefs abroad, including one that pairs it with snails. Director James Grimes tells me the ingredients are Organic Shellfish, foraged Dillisk and pure Irish grass-fed creamery butter, all 100% natural. Get your hands on some of this amazing and very versatile product.

The well established Ummera Smokery also had a stand where Anthony Cresswell was under pressure trying to keep up with the demands for his products which include smoked fish (such as salmon) and poultry (duck and chicken).

James Grimes of IASC

The fish theme continued even into the cheese stalls, of which there were quite a few. You know, from a previous post, that I’m partial to Carrigaline Cheese and that was convincly confirmed again when I tasted their Dillisk Cheese. Gorgeous stuff. Other top cheeses on show included Coolea, Durrus and Ardsallagh. The region is amazingly blessed with the quantity and quality of its cheesemakers.

And if Munster people love their fish and cheese, they also adore their sweet things. There were cookies with delicious toppings from Sam and her Cloudberry Bakery. You’ll be able to order online soon but in the meantime, their sweet things are available at the Food Emporium in Brown Thomas. Check out their Facebook page for up to date news and other outlets.

Gorgeous offerings too from Midleton's Bite Size (loved their Portuguese Custard Tart), from O’Conaill’s Chocolate of Carrigaline (can recommend that big creamy bar with cranberries!) and also from Killarney Toffee (much more than plain toffee!).

It wouldn't be Ireland without a bag of crisps. Meant to get a pack of Joe’s Farm Crisps in Midleton last Saturday but drove home without them. No forgetting this time and I have a big brown bag of Beetroot, Parsnip and Carrot crisps on the desk alongside me right now. The crisps are grown and cooked by Sandra Burns at Ballycurraginny Farm in Killeagh and the farm has a regular stand in markets such as Mahon and Midleton.

There was a nod also to the healthy side of eating with Bio Salt prominent. This salt, infused with Irish Kelp (can’t get away from the sea!), is said to have 68 per cent less sodium than regular salt. But you’ll have to wait for it as it won't be on sale until September. Had a few tasters in the City Hall and it certainly seems to have much of the flavour of regular salt.

Clockwise from top left: Coolea, Wicked Desserts, Durrus, Bite Size.

And then there was McCarthy’s Natural Dairy and their well known Lemon Labneh. Now, in conjunction with the Rocket Man, they have some different flavours. I particularly enjoyed the pistachio. Check out these and their other nautural products on their Facebook link.

While it was great to see newcomers making their mark, it was a delight also to meet some of the more established producers such as McCarthy Butchers of Kanturk. Timmy proudly told me they are exporting their Biroldo to Germany. Next it will be Italy! McCarthy's were close to On the Pig’s Back and the ever courteous Isabelle Sheridan, one of the ladies of which local food can be so proud.

Another is Deirdre Hilliard, the founder of Just Food in Cobh in 2004. Check out the site to read all about her widely available soups, made from organic produce. The company, with its kitchens in Rushbrooke, is a shining example for many of the newcomers.

I didn't get to all the stands, sometimes the crowds were just too much. Sorry if I didn't reach you but I’m sure we’ll meet up again at a local farmers market or at another fair like this.

After all the talking and walking, it was time for lunch and I found that just across the road in L’Atitude 51 where a hearty smoked salmon sandwich and a bowl of soup (spinach and potato from Horizon Farms) cost a very reasonable seven euro.

Read, in the press release below, how your local food producers is creating jobs, lots of them!

300 JOBS CREATED IN IRISH FOOD STARTUPS

300 New Jobs To Be Created As A Result Of Irish Food Startups Getting Listings In Their Local SuperValu Stores Through Food Academy Start Programme

· More than 300 jobs are being created in food business startups as a result of the Food Academy Start programme, a collaborative initiative between the Local Enterprise Offices, Bord Bia and SuperValu;

read more..

Dining On the Banks. Excellent River Lee Hotel Experience.

Friday evening and we are shown to our riverside table in the aptly named Weir Restaurant in the city centre River Lee Hotel. We are early but soon the large comfortable room fills up; the nearby bar is already full of groups, large and small, enjoying the food and the drinks. Our menu is promising, from regulars such as Roast Supreme of Skeaghanore Duck to specials like the Ballinwillin Wild Boar Chop.

We meet some of the team, including Head Chef Shane O’Sullivan (sometimes it pays to turn up early), and we are left to make our choices. A glass of ruby red fruity French Merlot (Croix des Vents) and CL’s vibrant New Zealand Sauvignon Blanc (Ribbonwood) are sipped as the choices are made.

Great to see so much local produce on the menu and I go for the Panfried Castletownbere Scallops in Lemon foam with a seafood cracker. It is superb. The scallops are as fresh as can be and the Lemon foam, not just for show, plays a complementary role. The other starter, perhaps more substantial, is the Chicken Liver Pate, with Foie Gras and Rosemary Butter, pickled apple chutney and walnut bread crostini, quite an engaging mix of textures and flavours and is also very well received.

The sun gets low to the west and the restaurant team pick the right moment to drop the window shades and so diners continue in comfort. Service here is friendly and knowledgeable, all eager to help.

I get something of a surprise when my main course arrives. The day’s special, the Wild Boar Chop, is rather large! But not to worry, it is dispatched with some pleasure, aside from some of the opulent fat that is left on the plate. The chop is served with steamed asparagus, beetroot puree, sweet potato chips and an amazing warm rhubarb relish. Ballinwillin House is a country house, (with a Hungarian counterpart), near Mitchelstown. Check it out here .

CL often goes for seafood and her mains choice was no exception. Her Grilled Castletownbere Langoustines, the chef’s June Seasonal Signature Dish, was accompanied by a Pea, Asparagus and Seafood Risotto and finished with Iasc Seafood Butter. Another top notch dish.

They serve a great Cork cheese board here but we went for the sweet stuff! And enjoyed it, every bit. My dessert was the Raspberry Tiramisu. Raspberries also featured on the other dessert, the Baked Alaska, one that you don't see too often nowadays. Both were excellent and it was two happy diners that headed off down the sunny street.