Fine turnout for the latest Wine Dinner at Maryborough Hotel

Blackwater Gin

Maryborough Wine Dinner Excels

Superb Food from the Bellini Kitchen

Quite a turnout for the latest Wine Dinner in Bellini’s at the Maryborough Hotel. And quite a tour-de-force also by Head Chef Gemma Murphy, every dish of this multi-course meal a delicious delight.

The reception of the hotel wine events provides an easy and pleasant prelude to the night ahead. And last Friday’s was no exception with the excellent Blackwater Gin and Poacher’s tonics, both from the sunny south-east, easing the way and helping the friendly hotel staff and management get to know their guests.

After that relaxing start we were shown to our tables in the restaurant and soon we were enjoying the breads - the treacle butter was perhaps the highlight here! And then they poured our white wine, the Domaine a Deux Sauvignon Blanc (Touraine). This very quaffable white from the Loire, vibrant and dry, with citrus led fruit flavours, provided an excellent match for the opening rounds.

Langoustine

Not least with course number one, the Crisp Fried Langoustine in a delicious Tonkotsu sauce. The second offering was even better: Kombo and Sake Cured Salmon, Tapioca, Edamame and cucumber, and blood orange. What a delightful combination of textures, colours and flavours.

Salmon

Sorbet

Time then for the Green Apple Sorbet with Rosehip Gel, a pleasant palate-cleanser, eye-catching too. Now for the fish course: Halibut Fillet, Fregola Pasta, Cep Mushroom, Asparagus Tips, Morteaux Sauce, and Roast Chicken broth. Another outstanding mix: the fish perfectly cooked, that Morteaux a superb contrast and that broth brought them all together.

Now the staff were introducing the red wine. Oh by the way, they have no hard and fast rule here. If you prefer red all the way through, then that’s what you’ll get! Chateau Siran is well known in Margaux and beyond through its first wine of the same name. Its second wine is S de Siran, also bearing the Margaux AOC. Next comes our red, the Saint Jacques de Siran 2015, a Bordeaux Superieure (AOC), an blend of 42% Merlot, 29% each of Cabernet Franc and Cabernet Sauvignon (though the amount can vary from vintage to vintage). In any event, ours was smooth, soft and complex and paired perfectly with the lamb in the main course.

Halibut

That duo of lamb was yet another illustration of the expertise in the Bellini  kitchen. We got Marinated Rump, Parmesan and Tarragon crumbled shoulder, smoked parsnip, Cannellini Bean, Pardon Pepper, Black Garlic Infused Lamb jus. Both the lamb treatments were top notch and the black garlic jus was an amazing factor as well.

Lamb

Gemma eased us out with a delightful easy to eat dessert. The Velvet Cloud Sheep’s Yogurt from County Mayo has been earning plaudits all over the country for the past year or so. Gemma and the Square Table’s chef Martina Cronin soon realised its potential and have been using it for quite a while. I fancy Michael and Aisling, the Mayo couple behind it, would have been well pleased with our Baked Velvet Cloud Yogurt, poached rhubarb, confit orange and ginger biscuit. Soft and delicious!

Dessert

There were still some petit fours to negotiate but, wisely, the staff had these little gems served in a little box. You could eat them there and then or, as we did, tie the ribbon and take them home. And, no, we didn’t eat them in the taxi; the denouement came at morning coffee on the Saturday as we recalled the pleasures of the night before. 

This was probably the best of the recent wine events here at the Maryborough, so do keep an eye on the hotel’s social media and on this blog as well for future events.

Amuse Bouche

The serious-looking waiter set more new glistening stemware in front of us. We were refreshed all around with the Comte Armand. As the wine rose to our lips, we were vertiginously winched up to a more rarefied plateau. It was as if we had just left the harbour and entered the sea, as if the clouds had parted and the sky had turned lavender and wraithlike little sprites were dancing on the surface of the water.

“Now this is Pinot Noir, “I said.

from Sideways by Rex Pickett (2004). Highly Recommended.

Happy Tapas Time at Lola’s

Crema Catalana

Happy Tapas Time at Lola’s

As you round the corner and see the lively queue outside and note too through the glass the tightly packed tables at the front, you guess this visit to Las Tapas de Lola in Dublin’s Wexford Street is going to be a good one. And that feeling gets better with the warm unhurried greeting and chat at the door. And it just gets better and better as the evening goes on.

We are soon seated in the main part of the restaurant, taking in the buzz and the decor in the interior where there is a little more space between the tables. The menus are already on the table. We have about fifty tapas to choose from. Just as well we had done a little homework online.

Another little chat as we settle in and a welcome complimentary drink of lemon, red wine and ice. Cheers! Lots of drinks to choose from, wines (Spanish of course), Spanish beers too but we start with the Sangria!

We order four tapas, for a start. The first is soon delivered. The Chicharrones is Marinated pork belly, slow-cooked and flash-fried until crispy. And delicious.

Chicharrones

The next three more or less arrive together. Very impressed with the Chorizo frito y morcilla (Chorizo & Spanish black pudding). Albondigas is the Spanish for Meatballs which arrive in their rich house tomato sauce. Completing the “awesome threesome” is Higado al ajillo (Sautéed lamb liver with garlic & parsley).

Chorizo & Spanish black pudding

So it is half-time and what will we have for the second half? We do change from the Sangria to their Estrella beer, available on tap. About time we had some fish (the menu is divided into sections) and spot “a creamy Gratin of scallops & white fish” called Vieiras gratinadas. It is creamy for sure and excellent.

Liver

Something healthy perhaps? Why not Traditional Catalan grilled vegetables? Our server says this is served cold. No problem, we say. And it’s not, the Escalivada is different and again delicious.

We are about to hit the wall here, so settle on a shared dessert - well we’ve been sharing everything else in the round terracotta plates. The Crema Catalana is the perfect finish. 

Grattin

If you intend to visit Las Tapas de Lola, do check the menu online before you go. Not alone will you see what is on offer but you can also find background information on how they came to select it and even where you can get the very best of that particular tapa in and around Barcelona. 

Take the popular Churros for instance. Did you know that tradition dictates that churros are eaten early morning either on the way home from a night out or for breakfast? Check out the menus and opening times here. 

Service had been friendly and efficient all through, always time for a quick chat, and the send-off was just as warm as the welcome. Very Highly Recommended.

A South African to Savour and Sweet from Spain.

Elgin Ridge 282 Sauvignon Blanc (Elgin, South Africa) 2015, 14.5%, €22.65 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny 

This is a very young estate, the first vines planted by owners Brian and Marion Smith in 2007; it is now certified biodynamic. Marion is from Ballyjamesduff and they set up in Elgin having sold their IT business in London to pursue their dream of farming organically. The farm had lain idle for some time and that made it easier to go organic. Marion: “We are living the dream and have wonderful workers here.” 

It is not just vines. Marion is the largest breeder of Dexter cattle (the native Irish breed) in the Western Cape. Sheep “mow” the grass between the vines. Their ducks also help. “These are hatched on our farm and trained to eat pests daily.” Lots of eggs too from the ducks and the chickens.

What does she miss about County Cavan? “I miss the long bright evenings sitting out in Ireland”. Darkness falls rapidly here. Be sure and take a look at the website. Elgin Ridge is a gorgeous place, so many animals.

The name comes from the fact that the vines grow at 282 metres, “the ideal height to create cool climate Sauvignon Blanc in the Elgin Valley. Organic farming gives the wine its elegant and unique flavour”. The vines benefit from the cool afternoon breeze and the proximity of the ocean.

Colour is a very pale yellow. Aromas of peach and apricot, gooseberry too. A vibrant wine, with a beautiful freshness, savoury yet full of ripe fruit. That palate also carries a classic mineral counterpunch and there is a satisfying lip-smacking finish. Highly Recommended.

It is a good food wine, a great match with our local Ardsallagh Ash Pyramid Goats Cheese. Fish (including scallop and squid) and pasta are also recommended.

Heredad de Emina Moscatel Castilla y Leon (Vino de la Tierra), 12%, Heart of Spain (Cork).

This is a sweet wine, not all-out sweet by the way. It is produced from the Muscatel grape; fermentation is halted to leave a natural sweetness; no spirit is added so ABV is in the normal range. It is ideal with desserts and snacks.

Colour is a light straw. Aromas hint at blossom and citrus. Excellent body, white and yellow fruit flavours and the natural acidity kicks in to balance. Use as they recommend (lighter desserts, though) and a glass is excellent too as an aperitif. A lovely little number and Recommended.

• Didn’t keep the receipt and it is not listed on their website but I think it is priced in the low to mid teens.

Taste of the Week. Ballinrostig Gold Cheese

Taste of the Week

Ballinrostig Gold Cheese

Pic from Ballinrostig Facebook

Just finished a piece of Ballinrostig Organic Gold cheese, a Gouda style cheese mainly made from Jersey Milk, and it’s a beauty! Hand-crafted and packed full of flavour, this high-quality creamy cheese with a rich colour from the Jersey milk is a gem from East Cork and is our Taste of the Week.

Ballinrostig Cheese is owned and run by husband and wife team, Stephen Bender and Michele Cashman, in the small village of the same name.

They’ve been making cheese since 2015. Last year they converted their entire range to organic.  Their basic product is a Gouda style cheese.  The signature cheese is the Gold and our Taste of the Week is a beauty! The Gouda style herb cheese range includes Nettle, Cumin and Red Pepper and Garlic.  In addition they produce an Organic Cream Cheese with Nettle and Garlic, and a Halloumi and a Bán (Feta) cheese.  

I got my Jersey gold in Bradley’s Cork (€4.95 for a good sized wedge) and other outlets are listed here.  

Ballinrostig Cheese

Ballinrostig

Whitegate

Co. Cork

Tel: 087 2773141

Web: www.ballinrostighomestead.com 

Facebook: https://www.facebook.com/corkcheese/

Mellot Sancerre. Surprise Tasting In Kinsale's Finns' Table

Mellot Sancerre. Surprise Tasting

 In Kinsale's Finns' Table

On a stony hill in Sancerre

Quelle surprise! In Finns’ Table Kinsale recently, we were delighted to have the opportunity, totally unexpected, to talk with Olivier of Joseph Mellot wines from Sancerre. 

It was late in the evening when Olivier arrived but he was as enthusiastic as if it were a sunny morning by the banks of famous Loire. 

“It’s a very long story,” he said, referring to the family’s history in the area. It began in 1513! In the 17th century, the family obviously knew their wine well enough for César Mellot to be appointed sommelier to Louis XIV, this paving the rue for a long dynasty of passionate winemakers. Sancerre by the way, is as close to Paris as it is to Tours and then too the kings regularly visited the chateaux on the Loire.

In the 20th century, Alphonse Mellot, is the first winemaker of Sancerre to exhibit his wines at the Foire de Paris and to win several medals in wine and culinary events. He then opened a warehouse in the Halle aux vins of Bercy to develop his sales in the capital. 

Nowadays, Joseph Mellot wines are sold in over 40 countries, and distributed here in Ireland by Longueville Wines. And Longueville was represented in Finns Table by none other than Eoghan O’Hea who I hadn’t set eyes on since his Tennents days.

The soil of course goes back even further, tens of millions of years. “The ocean has been here twice,” said Olivier. Flint dominates the soil now and it and Sauvignon Blanc get on very well together. “It is a well draining soil, gives lots of aromatics and minerality. Last but not least, the sun warms the stones and if you walk in the vines at 11.00pm, you’ll find it 2-4 degrees warmer then elsewhere as the warm stones return the heat to the vines. The night-time warmth encourages the grapes to ripen, an earlier harvest. Amazing.”

The Mellot vineyard is on hills in Sancerre, at 450 metres altitude, above the River Loire which still has some 500 kms to travel before it reaches the Atlantic. Wine-Searcher says Sancerre is typically less "obvious" than the most famous New World styles of Sauvignon Blanc; less grassy than those from Marlborough and less overtly citrussy than those from Chile. Once upon a time, Sancerre made mostly red wines but now their Pinot Noir accounts for just about 20% of wine. But that may change again with global warming!

Julie Finn had been gently and generously introducing us to the wines before Olivier’s arrival. The red was Le Connétable, Cuvée Prestige, a red Sancerre of character! The fruit is raised on those hillsides rich in flint. It is matured in oak barrel for one year, local French oak that is, and then one year in bottle before release. 

It boasts an aromatic persistence with notes of blackberry and cherry.  Matched perfectly my starter of beef brisket and CL’s main course of lamb.

We also enjoyed the Domaine de Bellecours 2016, a delicious Sauvignon Blanc with a pale gold colour and aromas of tropical fruit. Palate shows elegant balance of freshness and fruit. Superb with the restaurant’s Oysterhaven mussels starter and later with the Seafood Bourride (Provencal fish stew).

Cuvée Pierre Etienne 2015 is another Sauvignon Blanc, smooth and elegant and quite a treat. Beautiful yellow/golden colour, sign of the ageing in barrel which has also tamed the strong mineral character of the younger wines. Generous and intense, with a nice aromatic persistence. 

This cuvée was created in tribute to the founder of the Mellot dynasty, Pierre Etienne, and his descendants. It is vinified only in the best vintages and just 3,000 bottles are produced. The front and neck labels are reproductions from the 1930s. We were really privileged to sample this on the night! A mega merci to Julie and John!

Also on this Kinsale trip:
Dinner at Finns' Table
Warm Welcome at Trident Hotel

Montenotte Hotel's Afternoon Tea with a View

Montenotte Hotel's Afternoon Tea with a View

The Montenotte Hotel have been offering an Afternoon Tea treat for the past two years. They had a rather special February offering, both an acknowledgement of the food bounty of the county and a tribute to the local Cork Chamber who are celebrating 200 years. The menu included local delicacies from Milleens cheese and Gubbeen chorizo bites to Tanora paté de fruit and Toonsbridge Ricotta cake. 

The offering followed traditional lines, moving from the savoury to the sweet. There were sandwich style bites with Ardsallagh and Milleens cheeses, followed by Cork Gin Trifle, Murphy’s Stout (the cream!) Chocolate Tart, Barry’s Tea Crême Brulée and the sweetest of finishes featuring Tanora Paté de Fruit and Midleton Rare Whiskey Fudge.

You’ll take your Afternoon Tea in the Panorama Bistro and Terrace which overlooks the river and the city. Of course, the mix of bites will change from time to time and in line with the seasons but it is always quite an occasion. So do take it easy, enjoy the food, the company and the view. Maybe treat yourself to an upgrade with a glass or two of Prosecco or Champagne.

We didn't have the bests of days when we took up the invitation to try it out last Friday - it lashed outside. But we were warm and comfortable inside as we started on the lower tier with those very tasty Finger Sandwiches. Tier 2 had the Selection of Mini Pastries including their macaron and delicious scone with jam and cream.

The highlight was, of course, the top level, with all kinds of sweet things, even strawberries slices and cream and also those outstanding Handmade Truffles (with a drop or two of whiskey in the mix!). No shortage of tea, of course, or coffee if you prefer.

And if you have too much - it’s entirely possible - the Montenotte are well prepared for that too. They have a lovely carry-box so that you can take any of the goodies home with you. This is an occasion where you can truly have your cake and eat it (later, if you like!).

By the way, I had an evening meal in the restaurant here a few months back. It's well worth checking out. Details here.

Evening starter: Roast Jerusalem Artichoke and Shallot Jam Tart with walnut ricotta

Liberty Grill. Best of Food. Warmest of Welcomes.

Liberty Grill. Best of Food. Warmest of Welcomes.

Liberty Chicken

Céad Míle Failte. A worthless cliché? Certainly not at Liberty Grill, busy from early ’til late in Cork’s Washington Street. We called in for our 5.15 booking on a recent Friday and got the warmest of welcomes. And that chatty approach, studded with vital info about the day’s specials, continued from start to finish. We met three helpful and knowledgeable front-of-house people during our meal before we were waved off with cracking smiles. And, I’d better mention the food was superb as well.

The place was packed at 5.15pm. “You should have seen earlier in the afternoon,” our server said. “When I came on it was like Christmas. Great!” So if you’re thinking of going, then be sure and book ahead.

Just earlier we had been in the English Market, buying our Saturday dinner meat from O’Mahony Butchers. Eoin served us his special (pork steak stuffed with Italian sausage and wrapped in Parma ham) and when we mentioned Liberty Grill tipped us off that his 35-day aged rib-eye was on special and was worth looking out for.

So we did, and I ordered it. The Rib-Eye special was one of six listed and the full description was: Char-grilled 10 ounce rib-eye on the bone with Café de Paris butter or Béarnaise sauce, served with sautéd mushrooms and onions, oven-roasted cherry tomatoes and French Fries. I choose the Café de Paris and medium. 

Mexico

I knew immediately I saw it that I was on a winner. Then touched it with the knife and the gentlest of pressure produced the tastiest biteful ever. Amazing steak, one of the very best I’ve had. Everything on the plate was perfect, the button mushrooms, the sweet onions. And terrific value at €22.90!

I wasn’t the only happy camper at this stage as CL was thrilled with her chicken. This was also a special: Amalfi Chicken (16.90), chargrilled supreme of free range East Ferry Chicken served with a warm salad of baby potatoes, spinach, sun blushed tomatoes, roast peppers, and tapenade. This had all the flavour and colour of a Mediterranean dish in the grey dusk of this northern city, a beautiful combination of tastes and textures, so well assembled, so well cooked, the chicken itself juicy, a plateful that illustrates fully that buying the best of local and treating it properly from delivery to the fairly-priced plate will keep the customer happy.

Liberty has always been well-known for its burgers and, while there is mega competition in the field, they are still very popular here. The choice is wide. Aside from six or seven on the regular menu, there were two on the specials: a spiced honey Halloumi (honey from their own hive in Fountainstown) and also a Sienna Beefburger featuring chuck steak and Toons Bridge Smoked Scarmoza.

We didn’t get to the desserts but did enjoy a couple of lovely starters, each from the regular menu.   I fancied the Mexican Mille Feuille description: Crispy tor­tilla lay­ers of tem­peh, gua­camole and salsa (6.50). A little bit of spice, a little bit of sweet, lost of textures and colours, an excellent starter. CL also enjoyed her Small Plate of Crushed tomato and avocado toast (5.00).

LIBERTY GRILL

BRUNCH · LUNCH · DINNER

32 WASHINGTON STREET, CORK

TEL: +353 21 427 1049

After Liberty, we walked to the “back” of the block to Impala, the new craft beer pub in Liberty Street. Buzzing, just managed to get two seats at the counter. Was looking for the February Flagship special, a pint of Sierra Nevada for a fiver. But it was no longer available so I enjoyed another ale, the Gamma Ray by Beavertown. A huge range of craft (and some mainstream too) available, no shortage of local gins either. And do bring your credit card. Well, they do take cash no problem but tap and pay is the customer’s preferred method of payment here!

Amuse Bouche

There was a bucket of mussels and a plate of snails, neither of which he’d had before. Since Coca-Cola was so expensive, a dollar for a tiny bottle, Pat insisted he try un verre du vin, the first dry wine Parker had ever tasted. For someone raised on meat loaf and soda, these tastes were all new and wonderful, a revelation, and it didn’t hurt that he was so much in love. Parker couldn’t get over the different aromas and flavours in the food and wine, and he wanted to taste everything—frog’s legs, pâté, Camembert—and much more wine.

from The Emperor of Wine by Elin McCoy (2005). Highly Recommended (Very Highly if you’re interested in wine!).

Izakaya Evening with Echigo Saké at Ichigo Ichie

Izakaya Evening with Echigo Saké at Ichigo Ichie

 

Smashed cucumber with Bonito flake.

For one night this/last week, Michelin Star Chef Takashi Miyazaki turned his Ichigo Ichie restaurant into a Japanese style gastro-pub with a lot of help from Mr. Ono from the Echigo Saké Brewery in Japan. 

It was the first Izakaya evening here and a delightful experience that began with a glass, sorry, that should read masu, of Echigo Koshi No Happo. The Masu is a square wooden cup used to measure rice in Japan during the feudal period. It holds 180ml of that first saké so that was quite a substantial aperitif. Quite a lovely one also, smooth, almost savoury with a slightly syrupy texture giving it a rich mouthfeel.

First pour

There would be more sakés as the pleasant evening went on, with Mr Ono on hand to explain the various types. Perhaps the outstanding one from my point of view was the Ozeki Karatamba Honjozo Namachozoshu. Here, we were told that the brewing technology brings out the crisp and rich flavour yet dry taste of “Karatamba” that pairs well with any cuisine, indeed the prefect saké to indulge your taste buds. It certainly did that!

Of Japan’s major saké-producing regions, Niigata is regarded as the most prestigious and well-known. And deservedly so. Known long ago by the name Echigo, modern-day, Niigata is the region of small craft producers from the countryside. It is also the origin of the light and dry tanrei-karakuchi style of saké that has become so popular amongst saké lovers today. And we did indeed enjoy the Echigo Karakuchi, “a very hearty saké”.

Sashimi selection

At the end, we had a taste of the Amakuchi, the sweet saké. But not that sweet! From the delightful, if limited  (we didn’t have all night!), tasting, it seems that the dry to sweet range of the Japanese drink is much narrower than is the case with wine! Open to correction on this one.

And how did we get on with the square cup? The masu? Quite well actually. It stands on a saucer so, when  it is full to the brim, you can lift the saucer and sip, “not rude” says Mr Ono. Being Cork of course, there was one “complaint”: we couldn’t make those cups clink! Well, if you really want to get that cheerful sound, you may drink it from a short clear glass also!

Pork belly with bean sprout

The special Izakaya Menu was a multi-course treat. Hard to keep track of all the courses and Mr Miyazaki also added in a couple of bonuses. So, from the Smashed Cucumber at the start to the delicious pannacotta at the finish, we were more than well fed.

Highlights? Well those two already mentioned for a start. The Sashimi was an early highlight for me with salmon, tuna and sea-bass in the mix. The Prawn (a substitute for squid) and Padron Pepper Tempura was another as were the Chicken Tatsuta. And an unexpected one - it was additional to the 12-course menu - was the swordfish towards the end.
 

Prawn

CL also enjoyed the meal from start to finish especially that little Smashed Cucumber at the start. The next dish, the Pork Belly, was another of her favourites along with the Sashimi. But all were appreciated.

Izakaya Menu

Peanuts Tofu (peanuts, wasabi)

Kyuri Tataki (smashed cucumber, bonito flake, crushed garlic chilli)

Chashu and Moyashi Namuru (pork belly, bean sprout, shichimi, sesame oil)

Sashimi (Corvina, Organic Salmon, Daikon, Shiso, Wasabi, dashi shoyu)

Yakitori (tsukune tare sansho and egg yolk sauce, pork belly)

Dessert

Buta Shabu Salad (Pork, Mizuna, Silken Tofu, Radish, Sesame Ponzu)

Grilled Asparagus Yakidashi (asparagus in dashi, bonito flake, chilli)

Ika and Shishitou Tempura (squid and Padron Pepper). Ika (squid not available so we had prawns instead).

Chicken Tatsuta (Fried chicken thigh)

Satoimoni, Tori Soboro Sauce (Taro Potato stew with minced chicken sauce)

Tamago Maki (Egg Roll Sushi)

Amazake (White chocolate pannacotta, cherry)

Always a Warm Welcome at The Trident Hotel Kinsale

Always a Warm Welcome at The Trident Hotel Kinsale

Always enjoy going back to the Trident Hotel in Kinsale. The views from the bedrooms, any of their 75 rooms, are striking. The hotel is spectacularly set on the water's edge in Kinsale, in a prime location for guests to enjoy the views of the harbour. And quite often the sun is shining! As it was last week when we called. The Trident has a private marina and onsite parking (very handy in the busy seaside town).

The hotel, under manager Hal McElroy, has been through an extensive upgrade and its interiors are now looking splendid as well. We stayed in one of those refurbished bedrooms and we had splendid views of the harbour. The decor is restful and the spacious room had all we needed, including hairdryer (well, I didn't need that!) and tea-maker.

Room with a view

The welcome here is always warm but it got that little bit better last Monday (18th) when we were told we were upgraded. We enjoyed that. While walking along the corridors, I was struck by the restful colour combination, mainly white and grey on the walls, blue and grey in the carpet, and a little extra colour in the curtains. All very peaceful throughout. A really lovely place to stay, good rooms, good food, and just about four minutes from the very heart of the town.

Sandycover, near Kinsale

Kinsale itself has quite a lot to offer. It has often been called the Gourmet Capital of Ireland. You’ll get some arguments from other areas no doubt but Kinsale was awarded The Restaurants Association of Ireland’s ‘Top Foodie Town’ in the 2018 competition. 

The Trident and its manager are key players in Kinsale, long-time members of the town’s Good Food Circle which believe it or not are now taking bookings for the annual Gourmet Festival. Dates this year, for the 43rd running of this famous and fun event, are 11th to 13th of October. 

Safe harbour

For more info, check "Kinsale Good Food Circle - 43rd Kinsale Gourmet Festival”. Before that though, the Good Food Circle will host the National Chowder Championships in April with a street food festival on the same weekend (6/7 April 2019). 

Charlesfort

If you visit the town, you’ll be assured of good places to stay and terrific restaurants and café, and you’ll be well set up for some fabulous sightseeing. Charlesfort overlooks the harbour and is perhaps the biggest attraction in the town. It is open all year and regular guided tours are available. Well worth a visit and you can also see it from the water if you take one of the popular Kinsale harbour cruises.

Desmond Castle, an even older building in the heart of the town, is open during the season. It is also known locally as the French Prison. Built originally as a customs house, it now includes a wine museum as one of its attractions.

Lusitania Museum and the Old Head

The nearby coast includes many small coves that are worth a visit (see here) and not too far away there is the large beach at Garrettstown, the waters here also popular with surfers. On the way, you may stop and admire the famous Old Head of Kinsale and visit the nearby Signal Tower and Lusitania Museum.

Kinsale, often called the gateway to West Cork (see my West Cork Package), is your starting point on the Wild Atlantic Way. It is hardly 30 minutes from Cork City, even less from the airport and not too far away from the ferryport of Ringaskiddy.

In the harbour

Our latest visit was prompted by Kinsale Restaurant Week, a very successful event that finished up on the 24th of February. We had a great meal, a great night indeed, in Finns’ Table, another member of the Good Food Circle. 

Blacks Ale

Breakfast view at the Trident

Finished the night with a pint of local beer (from Blacks Micro-Brewery and Distillery) in the Trident’s Wharf Bar. And said goodbye to the Trident after a hearty breakfast in Pier One, their main restaurant, used mainly for breakfast and functions. 

The lively Wharf Bar downstairs will keep you well fed during the day and evening. And in the good weather, at the water’s edge, the Trident have their self contained Foredeck Bar with some seating for your comfort.

Oh, the hospitality continued at the breakfast table when we were surprised with the gift of a bottle of wine from Anthony of the Trident and congrats from all the servers. He knew we had been been celebrating our 50th anniversary at Finns’ Table. Thanks to Anthony and the Trident. And, before you ask, we didn’t open the lovely Sancerre at breakfast!

Also on this Kinsale trip:
Dinner at Finns' Table
Surprise Mellot Sancerre Tasting at Finns' Table