Killavullen Farmers Market. Old Butter Roads Food Trail Highlighted

Killavullen Farmers Market

Old Butter Roads Food Trail Featured

Country kitchen. Norma's demo

A little mist, a little sun, lots of good local produce and a friendly face at every stall was the impression from Saturday’s visit to the Killavullen Farmers Market, a market held, by the way, mostly in a large growing tunnel! So, well capable of dealing with the rain if need be.

Aside from the usual contributors, the market took the opportunity last Saturday to highlight the newly formed Old Butter Roads Food Trails with a couple of related demos. Food Trails chairperson Maire Ní Mhurchu filled us in on the reasons behind the venture which has “brought together producers, eateries, visitor attractions and associations” from the general North Cork region covering Muskerry, Avondhu and Duhallow.

Stefan's delicious honey

 “We are doing it to support one another,” said Maire (who has her own local business Activity Days). Mary Sleeman, chairperson of the Killavullen Market, had a big welcome for us all and gave us a brief history of butter in the area saying Ireland, and Cork in particular, “is ideal for dairy”.

All the while, John was getting on with making butter and it turned out very well indeed, the audience delighted with the taste. “Do your own,” encouraged John. “There are lots of home separators available.”

Another demo followed, this by Norma, from the newly opened Praline, a Pastry Shop and Cafe in Mitchelstown. She picked up a few ingredients around the market for her Knickerbocker Glory. “Easy to make,” she said. Easy to eat also, as it vanished in no time!

Mary Sleeman welcomes all (top left). Maura and Ciaran (top right) and, below, John shows his newly made butter.

The market, held every second Saturday (check the calendar here), takes place in the grounds of the Nano Nagle Centre, just outside the village on the main Mallow-Fermoy road, about forty minutes from the city. You may also take a walk through part of the centre and down by the river.

But we’ve come mainly for the stalls and have bags to fill. First of all though, an ice-cream, hard to resist!

There is a great variety of produce here: plants, including herbs, organic produce, jams and chutneys, home-baking, bread (Arbutus), honey, tea, coffee, cookies and more. You may also get natural soaps and oils, healing therapies, secondhand books and so on; you may even throw your own clay pot. It changes seasonally, of course, and do watch out for special events.

Fruit skewers

 After that ice-cream, we had a chat and a tasting of her honey smoked salmon with Sue Parsons of Lyreen Smokehouse. Got some honey direct from the hive and had a few words with the interesting man selling it, healthy living supporter Dr Stefan Buzoianu.

No shortage of bites for lunch and, among other things, we got a couple of slices of quiche from Noreen O’Brien who was also selling organic veg. 

One of the tastiest bites was a sausage roll made with Derryvillane Free Range Pork. Here we were talking to Ciaran and his mother Maura who gave us a bit of background on the family business. Bought some of her free range eggs too and just couldn't resist, for old times sake, a pot of the Crab Apple Jelly from Maura’s Kitchen.

Lunch from Noreen

No shortage of choice here, no shortage of chat either, in this lovely friendly market set in the corner of a field. A sheltered corner, by the way!

Here is a list of the stallholders, including some of the newer ones at the bottom. But it does change from time to time, from season to season.

Peter Rafferty - Flowers, Vegetables & Floral Gifts

Simon Treacy – Apples

Nano Nagle Centre - - Organic Produce

Mossie Buckley – Chemical Free Vegetables

Little Acre Plants

Paddy Walsh Plants

Rosemary Callanan – Natural Soaps & Organic Essential Oils

A Brush with Nature – Buckwheat Salad, Gluten & GMO Free Honey, Pro Biotic Smoothes, Super foods & Vegetables

Maura’s Kitchens – Jelly’s, Jams, Chutney’s & Cordial  

Deirdre’s Home Baking 

Nora Creed Healing Therapies 

Killavullen Organic Buyers (KOB) 

Bring & Buy Charity Bookstall 

Ron Hulshof – Selection of Fresh Breads

Ciara’s Fair trade Tea, Coffee & Cookies

New stallholders include Johnathon Owens , raw milk and yoghurt from his own herd; Hegarty's cheddar; Breda's gluten free baking;  artisan ice cream by Liam Cotter.

Warm Welcome to the Spit Jack

Warm Welcome to the SpitJack

Just off the rotisserie

There is something special about going into a restaurant for the first time, meeting people you've never met before and feeling right at home within a few seconds. That was the feeling I got at The SpitJack, the new Washington Street (Cork) restaurant. And that was before the beautiful food began to appear. Big credit here to owners Richard Gavin and Laura Sureda and their wonderful staff.

Chicken Croquettes

The owners have spent a lot of time and effort, not to mention money, in getting this place looking perfect, a place where once a medieval lane ran through. Lots of exposed brick in both downstairs and up. The highlight is perhaps the skylight, or at least, the area under it. The ground floor bar is lit by this light and its shelves extend upwards to the roof. You can see it at its best as you go to the upstairs dining room (or the lovely semi-private room, for 8/10, just off it).

Both the medium sized dining rooms are lit by light from the south and are bright and airy and busy and buzzy, even if they are still in soft opening mode (that may change this week). I’ll let Richard and Laura introduce their place: The SpitJack is a rotisserie concept and the first of its kind, offering only the highest quality Irish produce. All of our menus revolve around the rotisserie and we are opened from breakfast to bedtime.

We, and indeed all customers, were taken through the details of the menu and there were helpful suggestions as to what wine or side dishes go best with your order. And service continued in that helpful vein all through the meal. We were guests but could see and hear that all customers were getting the same treatment.

Goat Cheese Salad

There is a full bar so a great choice of spirits, including Dingle Gin and Vodka, Gunpowder Gin, lots of Irish (and international) whiskey, also tasting boards, local beer (including 8 Degrees) and the lovely Johnny Fall Down cider (my choice on the night). 

Didn't get to try any of the many cocktails - they have their own mixologist. Here’s an intriguing one: the Barrel Aged Midleton Hip Flask (Jameson Black Barrel, sour malt and Chard reduction-recycled mash from our friends in Midleton, Lillet blanc and orange bitters. Just one of many.

Nothing gets wasted here; they are always conscious of sustainability, using surplus ingredients to make their own garnishes, infusions, purées, cordials and shrubs. “No ingredient gets left behind.” And they support local. Their meat, for instance, comes from O’Mahony's Butchers in the nearby market.

Scotch Egg

Down to business with Rotisserie Chicken Croquettes with a lemon and thyme aioli. Laura is from Barcelona and her influence was evident here in their tapas style opener. A delicious sign of things to come.

My starter was their Scotch Egg (soft egg wrapped in English Market Italian Sausage with a crisp crumb). Fifteen minutes is the cooking time but it is well worth the wait. Gorgeous and it comes with a beautiful salad as well.

Pork-belly

 CL went for a salad: the honey baked Goat Cheese Salad. It comes in two sizes! They use Ardsallagh cheese on crostini, carrot ribbons, cherry tomato, local mixed leaves and tarragon dressing, more or less the same salad that came with the egg. Another delicious combination.

My cider came into its own with my main course: Porchetta of pork-belly, stuffed with garlic and market herbs (sage mainly). And a tasty rim of crackling. Have had lots of excellent pork-belly since it came into fashion a few years ago but hard to beat this beautifully cooked effort. Great match with the cider!

You get one side (you may order more) with your mains and I was advised to take the classic potato and gruyere gratin. It was spot-on, a rich and cheesy delight. CL’s side - we did share - was another gem. The Rotisserie Roast Potatoes is a rather underrated description. The spuds, with little bacon bits, were roasted under the chicken, the juices falling down and working their magic.

Sides

The West Cork Rotisserie Chicken, by the way, spent 24 hours bring brined with Rosemary, Thyme and Lemon. And you get a breast and leg to enjoy at your leisure! Cooked to perfection and absolutely delectable. They’ve certainly mastered their roasting machine in the few weeks of the soft opening! 

And, of course, there was a sweet finish, a shared one. The dessert list is short but excellent. I noticed the rotisserie had come into play in one: the Coconut Panna Cotta (with Rotisserie Pineapple and a rum and raisin shortbread). As with the previous plates, there was nothing not playing a part on this one. The Panna Cotta itself was excellent while the shortbread made the taste buds sit up and notice even at the end of a magnificent meal.

Very Highly Recommended!

The SpitJack
34 Washington Street
Cork
Tel: 0212390613

Sweet

Amuse Bouche

We ate breakfast without speaking. I waited, half-cringing, for the blows to fall, but Bennett did not accuse me further. His boiled egg rattled against the cup. His spoon clanked in the coffee. In the deathly silence between us, every sound and every motion seemed exaggerated as if in a movie close-up. His slicing off the top of the skull of his egg could be an Andy Warhol epic. Egg, it would be called. Six hours of a man’s hand amputating the top of an egg’s head. Slow motion.

from Fear of Flying by Erica Jong (1974). Recommended.

John Wilson’s Beaujolais Master Class. “A Wine That Made Me Sit Up And Take Notice!”

John Wilson’s Beaujolais Master Class

“A Wine That Made Me Sit Up And Take Notice!”

Contre Jour

“Beaujolais was one of the first wines that made me sit up and take notice,” said John Wilson as he introduced last Wednesday’s Beaujolais masterclass in Cork’s Clayton Hotel. 

He also admitted to being a rather cocky student at the time, maybe a bit like Beaujolais Nouveau but, like a good wine, has matured and his smooth style was very much in evidence during a very informative and well-paced session.

He didn't think that the annual wave of Nouveau did the wine much good in the long run. “Beaujolais has been through a rough time..because of the big concentrated wines that were prevalent for a long time. Its style went out of fashion. Now it's back. Its time has come again!”

“Nowhere is terroir more important. That interesting soil, the purity of the grape and quite simple wine-making leads to an easy drinking fruity wine. That doesn't mean that Beaujolais can’t be serious. I've been tasting some 2008 and 2009 Moulin À Vent recently and it is drinking like a dream. Beaujolais offers great value and a quite unique style.”

He took us through the three areas of the region. The east, with its granite, has all ten crus. “There are a huge number of small estates, including Jadot; it is the home of natural winemaking.” Gamay is “never short of acidity. You’ll love it if you like a refreshing style.”

#gogamaygo

Recent vintages were also touched on. Under-rated and excellent summed up 2014. Outstanding and exceptional, one of the best ever, were the words for 2015, “but do watch out for the high alcohol!”. The 2016 crop was badly hit by hail in May but there is a lot of promise in the reduced output as the wines are “fresh and forward with good supple fruit”.

John himself is a bit sceptical about the importance attached to “great vintages”. “There is no such thing as a great vintage but there are great winemakers. Always go to the winemaker!”

The granite's different colours

The Wines

1: Beaujolais blanc, Mommessin, Les Grandes Mises. This 2014 has “developed a bit and is a pretty nice food wine”.

2: Beaujolais rosé, Chateau de Corcelles, Rosé d’une Nuit 2016: Bone dry, “another one for food”.

3: Beaujolais, Domaine du Vissoux, ‘Les Griottes’ 2016: “A classic entry level.. acidity freshness, moreish.” This one certainly made me sit up and take notice!

4: Beaujolais Villages Domaine des Nugues 2014: “A wonderful wine, almost better than Fleurie.” I loved the finish, the purity of the fruit.

Red dominates in Beaujolais.

5: Régnié Les Vins Henry Fessy, Chateau des Reyssiers 2015: the first of the crus, “one of the most 'granitic'. A wine to drink young. Note the concentration, texture and tannin.”

6: Chiroubles Chateau de Javernand Vieilles Vignes 2015: From a small cru, almost 100% pink granite. Light, elegant, floral and fresh “one of the most interesting and enjoyable that I have come across.” And they are looking for an Irish importer!

7: Saint-Amour Maison Trénel 2015: “Always does well in February,” joked John. “The estate is now owned by M. Chapoutier.” This was perhaps my favourite of the first round.

8: Brouilly Jacques Charlet 2015. We started round two with this lovely light perfect easy drinking wine grown on soils that include blue granite. Again, John stressed that easy drinking does not necessarily mean a simple wine.

9: Fleurie Domaine de la Madone, Tradition 2015. “Very aromatic, floral, silky, but with great concentration… very fond of it. Will keep. Tasted the ten year old and it is great.” For me, this was simply superb.

10: Côte de Brouilly Jean-Paul Brun, Domaine des Terres Dorées 2015: “One of the best winemakers there. Distinctive nose..light but with length. He also makes excellent Crême de Cassis and Crémant”. I was amazed at the aromas, the concentration and the finish of this Wines Direct import.

11: Juliénas Domaine de la Conseillère 2014: “not too much granite here and a distinctive wine.” Super fruit and smooth with great finish, another star for me. John puts its excellence down to a combination of the Burgundian wine-making style employed and the Juliénas effect.

12: Chénas Pascal Aufranc, Vignes de 1939, 2016: “from a single vineyard, going the organic route, this has silky aromas and velvety texture.” I found it another excellent drop with a lip smacking finish and the second glass effect.

13: Morgon Dominique Piron, Côte du Py 2014: “Completely different..powerful concentrated wine. Needs another few years , or a steak!”. Indeed it probably needs more time, one to put away. John reckons both this and Moulin À Vent will both age well.

14: Moulin À Vent Chateau des Jacques 2012: A challenging vintage from the best known cru. Vineyard owned by Louis Jadot since 1996. “Again a Burgundian style, oak included… the colour  is towards Pinot Noir.” Perhaps my favourite overall. I found it much more approachable at this point in time than the Morgon.

A Celebration of Cork’s Summer Bounty

Media Release

The Cork Character Café Series

supported by Taste Cork

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A Celebration of Cork’s Summer Bounty

Cork Character Cafes across the county will be telling the next chapter in the Story of Cork Food from Sunday 2nd July – Saturday 8 July. This time the celebration is of “Cork’s Summer Bounty” through specially created, seasonal and local dishes, displays and storytelling.  

It is peak summer in Ireland’s most southerly county. The ingredients these independently owned and committed cafes draw on come from the sea and shores spanning Castletownbere to Ballycotton; the wild hedgerows in every corner of the county and the fruits and vegetables cultivated by the many skilled small growers and bigger established farmers. All benefit from Cork’s long coastline, fertile fields and temperate climate. All are accessible, to locals and visitors alike, though the transformative skill of Cork’s food producers and everyday food providers like Lettercollum Kitchen Project and Sticky Bun in Clonakilty, Idaho Café and Nash 19 in Cork City, Urru in Bandon, The Old Blarney Post Office Café, The Stuffed Olive in Bantry, Kalbos in Skibbereen and Budds Ballydehob.

The Cork Character Café Series, led by owner of Urru Culinary Store and Failte Ireland food champion, Ruth Healy, aims to gradually build consumer awareness of what makes Cork food ‘Cork’ and to promote where people can access Cork food in its most authentic form. Throughout the year, the cafés will champion various themes in order to effectively showcase the outstanding variety of producers in Cork.

Rebecca O’Keeffe, Taste Cork, says “In honour of summer and all that it brings, the Cork Character Cafés are back to celebrate this wonderful season. We are delighted to support Ruth Healy’s initiative to tell Cork’s Food Story, and endeavour to work together with the great cafes of Cork to continuously connect the consumer with the seasons and our local produce”.

Participating cafes celebrating Cork’s Summer Bounty:

Urru Café & Culinary Store, Bandon

Urru will be sharing complimentary taster dishes during lunchtime showcasing Cork’s Summer Bounty, as well as creating a vibrant, live Cork Summer Bounty Display for touching, smelling and tasting.

Idaho Café, Cork City

“This summer, as every summer, we LOVE Cork strawberries.

We will be serving a simple sundae, using Cork strawberries, freshly baked shortbread and soft ice cream from our pop up ice cream bar.

We will also be serving a Cork version of the Niçoise salad - Ballycotton New Potatoes, Union Hall Smoked Tuna and our own hen's free range eggs, served with local leaves.

It is Cork on a plate, and we love celebrating the humble potato, especially at this time of year.”  - Richard & Mairead Jacob, Idaho Café, Cork City

Budds, Ballydehob

“Taste & savour the true taste of West Cork here at Budds, Ballydehob, this summer.

All our fresh produce comes from within a few miles of the restaurant which include:

• Bob Allen of Kilkilleen Organics
• Lea Miklody of Coolcaha gardens
• Tim York of Lisheen Organics
• Smoked meats and fine cheese from Gubbeen farm & smokehouse
• Smoked fish from Sally Barnes of Woodcock Smokery
• Cheeses from Milleens/ Durrus/ Macroom & Toonsbridge
• Fabulous meats from Walsh’s in Skibbereen, Hegarty’s in Schull & Twomey’s in Bantry
• Fresh fish from the fish station Skibbereen

We will be incorporating all these wonderful ingredients to create our daily changing menus throughout the summer and pairing them with local craft beers & cider.” - Jamie Budd, Budd’s Café & Restaurant, Ballydehob 

Lettercollum love their beetroot!

The Old Blarney Post Office Café

“We will be showcasing our homemade Elderflower Cordial. Pop in to enjoy a range of delicious Elderflower drinks” – Lenka Forrest, The Old Blarney Post Office Cafe

Kalbos Café

Kalbos Café grow all their own salads, tomatoes, cucumbers, herbs & new potatoes which are all just coming into the kitchen now. Kalbos will be promoting them in lots of delicious salads next week. 

Lettercollum Kitchen Project

“We will be celebrating beetroot - we have plenty growing in our garden!

We will be making beetroot soup, muffins, hummus, cakes and salads the special feature of the week.” – Karen Austin, Lettercollum Kitchen Project, Clonakilty

On the Pig’s Back

On the Pig’s Back will be featuring a delicious Strawberry, Mascarpone & Lime Tart on their menu during Summer Bounty Week.

Nash 19

Nash 19 will be showcasing the seasonal bounty of beautiful local salad leaves in all their natural and varied glory.

With details to follow from The Stuffed Olive (Bantry), Ali’s Kitchen (Cork City), and The Sticky Bun, (Clonakilty)

Share the online celebration via @corkcuisine and @tastecork on Facebook, Twitter and Instagram and enjoy the actual celebration of Cork’s Summer Bounty in Cork Character Cafes from Sunday 2 July – Saturday 8 July.

About the Community of Cork Character Cafés

The community of Cork Character Cafes is evolving as the collective platform for sharing Cork’s distinctive, casual food and hospitality experiences. The Community is becoming progressively active on social media (#ThisIsCorkFood @corkcuisine), the Cork Character Café Series (specific Cork food themes on menus and activities in cafes) and pop up café experiences in novel venues across the year.

A Taste of West Cork Guide. Kate Brings It All Together

A Taste of West Cork Guide

Kate Brings It All Together

Ross with Sally Barnes

In West Cork, there are scores of good food producers, one down every lane, up every boreen. But which road, which village? Where do you find them when you want them? The answer is now quite simple: buy a copy of the Artisan Food Guide, just published by A Taste of West Cork Food Festival. 

The 80-page guide, edited by Kate Ryan, was launched by Michelin chef Ross Lewis (Chapter One) in Vertigo, the top floor of the County Hall, last week. Ross said good cooking begins with good shopping and this guide will help you do some great shopping.

And indeed, guests arriving in Vertigo were able to sample some of the produce from the likes of Ummera, Rosscarberry Recipes, Durrus Cheese, Hungry Crow Chocolates, Sally Barnes (Woodcock Smokery), Glenilen, Skeaghanore, Gubbeen, West Cork Pies, and West Cork Olives.

Helen Collins, chairperson of the A Taste of West Cork Festival for the past four years, welcomed the guests and other speakers. She extended a big thanks you to Tim Lucey, Chief Executive Cork County Council for his unwavering support, to outgoing Mayor of Cork County Seamus McGrath, another great supporter.

And, of course, she had a huge welcome for Ross Lewis, the chef who grew up in the area around the County Hall itself. Ross has dined in some of the world's finest restaurants but that doesn't stop him from enjoying the best of local (he had earlier lunched on lamb stew and floury potatoes in The Farmgate). He repeated his high regard for artisan producers - they are not in for the money - and that regard is well documented in his book "Chapter One- An Irish Food Story”.

Helen told us that the guide author Kate Ryan is Bristol born but has been living in Clonakilty for the past ten years. She is well known on the food scene through her blog flavour.ie, through her Clonakilty Walking Food Tour  (Failte Ireland approved, by the way!) and her willingness to get involved in local endeavours.

Clockwise from top left: Mayor Seamus McGrath, Helen Collins,
Ross Lewis and Tim Lucey

Another Ummera product

The book could easily have been just a list of the producers but is much more than that. West Cork is a big place so Kate decided to use some natural divisions, eg The Beara Peninsula, as chapter headings. So yes, of course, the producers are listed with some detail (including contacts and if visits are possible). Listed also are specialist food shops and local farmers markets. And, importantly, from a tourist point of view, she suggests itineraries to follow.

Let us illustrate her “scheme” by using the Clonakilty section as an example. So, you're an English or French foodie and newly arrived. Where to start? Spend a fiver on this book and you’ll see Clonakilty and its neighbours Timoleague, Dunworley and Rosscarberry.

Hungry Crow Chocolates, the bigger ones have dates and figs inside!

There are no less than 21 local food producers here including well known ones such as Ummera and Rosscarberry Recipes, lesser known such as Clonakilty Homemade Ice-cream and Devoy’s Organic Farm.

You can read which places are open to visitors and plan your own food journey. Or perhaps you’d like to rely on Kate's suggestions which starts with Ummera in Timoleague and ends with Bushy’s Strawberries in Rosscarberry. In between, you’ll visit The Baking Emporium, Camus Farm and Clonakilty Chocolate and more, maybe even a tour with Kate herself. After all that, you may well make Dunworley Cottage your overnight stay. And that's just one section!

The book will be an ideal "guide" to the Festival itself which takes place this year from 8th-17th September, with over 180 culinary and adventure events taking place across the region’s 33 towns and villages and 9 islands.  Visitors will find a foodie’s paradise, with several national and international chefs preparing culinary-themed feasts in local restaurants, food tastings al fresco, foraging walks, open-air markets, seminars, cook-offs, masterclasses and intimate evenings with local artisan food producers imparting their culinary wisdom.

As I said, West Cork is a large area, so much to see and do, so much good stuff to eat and drink!

Taste of the Week. Chocolates by the Hungry Crow

Taste of the Week

Chocolates by the Hungry Crow

 Niamh O'Reilly and Mark Stewart are the people behind Clonakilty’s 'The Hungry Crow’ and they make quite unusual and very delicious chocolate. The chocolates are missing just one ingredient: guilt! This ‘Free from’ policy helped them win the 2016 Listowel Food Fair ‘Best Emerging Artisan Food Product’.

And their Free From raw and vegan treats taste every bit as good as they look. Niamh makes her own nut butter and fruit is a very important ingredient.  Hungry Crow produce has no refined sugars, grains or dairy.

I had a few samples of the chocolate at the launch of A Taste of West Cork Artisan Book in the County Hall last week and more again this week when I called to see Mark at the start-up stall in the English Market.

He told me they are about half-way through their six week tenancy so you still have lots of time to call in and try the absolutely delicious chocolate treats, mostly featuring fruit and nut butter, perhaps the best chocolate I have tasted in a long long time.

My favourites are the bigger ones. They are normally built around either figs or dates (no ordinary dates either, these are the highly rated Medjool dates, Hungry Crow get theirs from Palestine). They are irresistible and are our Taste of the Week.

Stay in touch with Hungry Crow on their Facebook page 

The Grand Dame Celebrates. Metropole 120 Party

The Grand Dame Celebrates

Metropole 120 Party

“McCurtain Street is back on the map. Is Grand Dame, the Metropole Hotel, never went away and, in appropriate style, she celebrated her 120 anniversary at the weekend. The hotel and especially the ballroom, where so many couples met and married over the decades, was looking splendid as the many guests arrived.

And there were many of the couples who got married here along with former staff members among the invited guests. Newly elected Lord Mayor Tony Fitzgerald recalled a wedding occasion in his speech. He was a page boy at his aunt’s reception in the Met in the early sixties but admitted to spending most of the day checking out the lift! Indeed, that very lift was a major attraction in the very early days of the hotel when it was owned by the Musgrave family.

“Cork,” he said, “is a great city to work and live in. And also a great city to visit.” He told us that mayors from two of our twin cities will visit this year and he is also looking forward to a visit from the World Health Organisation to mark Cork's designation as a healthy city. “The Metropole has played its part in the development of the city. Long may it continue.”

General manager Roger Russell was next to address the guests and said it was a great opportunity to look back through the memories. “The response has been phenomenal, especially from former team members. What a story she, the Grand Dame, could tell, of the city, of the world. After starting in 1897, the Metropole, which was a temperance hotel owned by the local Musgrave family, quickly established itself."

This week's photo of the hotel's front and, below (from a few years ago), the back is reflected in the Lee

"In more recent times, just forty years ago, it began its relationship with the Cork Jazz Festival and we’re looking forward to the new Oyster Festival in September. I'm very proud to be manager here this evening.” And he finished with a big thank you to the team.

Aaron Mansworth, Group General Manager and Director at Trigon Hotels (they also include the Cork International Hotel and the Cork Airport Hotel in their portfolio), extended a big welcome. “It’s wonderful to be here. I spent five years working in the Waldorf Astoria in New York and there are certain similarities. We had a great team there and a great team here.

And he spoke of the exciting plans for the area and their new “M” hotel to be built nearby on the old PJ O'Hea site. “It is a wonderful project. Will be a huge benefit to the area, especially in terms of jobs. I’d like to acknowledge the local  business people who have put McCurtain Street back on the map. Here in the Metropole, we hope to continue creating memories for life! So please join with me in raising a glass to the wonderful Grand Dame!” 

And that we were all glad to do. The hospitality was terrific. All kinds of drinks: bubbles, beer, wine, cocktails. And chef Shane O’Sullivan sent out a constant stream of delicious canapés. And all the while the band (jazz, of course) played. A lavish party, they promised. And that is exactly what the Grand Dame and the team delivered. Here’s to another 120.

These ladies know how to organise a party!

Let us take a  few “flashbacks” to incidents in the hotel’s history before we finish. Edward VII is reputed to have had tea on the roof of The Metropole when he visited Cork in 1903 for the city’s Great Exhibition. Down the years many more famous personalities have been guests of the Metropole, and included Gregory Peck, James Mason, Frank O’Connor, John Steinbeck, Vittoria de Sica, John Huston and Walt Disney. 

However it was Dawn Adams, the 1950’s British film star, who created the greatest stir when she stayed at The Metropole. When she was attending the Cork Film Festival she requested a bath of milk. Douglas Vance, the famous hotelier of the Metropole, refused such a request as the people of Cork were finding it hard to makes ends meet. The story made headlines around the world at that time.

It wouldn’t be Cork without someone taking the pee!  According to a weekend Facebook post, one Cork comedian said that Dawn Adams eventually had her milk bath and while it was being poured a porter knocked at her door and she told him to go away as she was having a milk bath. He asked if it was pasteurised and she replied "it isn't past my ass yet“.