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Friday, July 23, 2021
Design Pop: Talks and panel discussion schedule..
TRIGON HOTELS TOP THE BILL ON ‘OPERATIONAL EXCELLENCE’
TRIGON HOTELS TOP THE BILL ON ‘OPERATIONAL EXCELLENCE’
Cork group’s team delighted to see ‘massive efforts’ rewarded
Trigon Hotels has claimed victory at Ireland’s inaugural Operational Excellence Awards. The group, which includes the Metropole Hotel, the Cork International Hotel and the Cork Airport Hotel won the Hotel and Leisure category and were finalists in the overall Operational Excellence Award division.
The awards developers, Business River say the programme aims to recognise and reward those committed to ‘operational excellence and business transformation’. In their submission to the judges, the Trigon hotels team highlighted how both of these topics were priorities for them over the past 18 months.
Since establishing a company-wide COVID-19 committee at the start of 2020, Trigon Hotels has led the way in adopting necessary health provisions and transforming their business to cope with the great upheaval its industry is still enduring.
The three hotels also devised new and innovative ways of being part of their respective communities, like afternoon tea deliveries, a takeaway cafe service, online cocktail demonstrations and a wide range of other digital offerings via the ‘Hotel at Home Hub’.
Trigon Hotels has also been busy on the Health and Safety and Sustainability front. 2020 saw the group recruit a Health and Safety coordinator and each of the three hotels now also has a trained Mental Health First Aider. The group’s Greening & Sustainability working group has been in place for 12 months.
Aaron Mansworth, Managing Director from Trigon Hotels says: “We are truly delighted to get this good news from the Operational Excellence Awards. Each one of our team has worked so hard and been through so much over the past 18 months and they absolutely deserve this recognition. I’d like to thank the award judges for the opportunity to showcase our hard work and of course our fantastic and loyal customers who have been so supportive at a very difficult time.”
Thursday, July 22, 2021
Good Day Deli. They Got You Covered
Good Day Deli. They Got You Covered
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| Burger in the hot sun! |
When the move to outdoor dining gathered momentum, most restaurateurs were thinking how do we protect our diners from the rain. But very few were thinking how do we protect our diners from the sun! None of us expected this current heatwave.
Great to have the sun but these high temperatures have certainly brought a new set of problems with it! Some of us, of a certain age, are less inclined to make the effort to head downtown. And I also think it takes the edge off the appetite. We were in Good Day Deli the other day and were prepared to go the whole nine yards, as it were, and that included dessert. But after a lovely main course in the glaring sun, there was no appetite left for the sweet stuff!
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| Cool from Ovens |
We had mixed luck on a few trips this last month or so. Rather than highlighting the poor ones, I’ll tell you about the very good places. One that impressed in June was the Fiddle & Bow in Doolin with its extensive gazebo/canopy line-up with low sides that reached almost to the ground plus a line of private booths. The Fish Box in Dingle also had a series of these booths (mostly 4-person), nicely finished and constructed, that allow for sixty covers.
In Cork city Princes Street, with its line of adjoining parasols and the high sided buildings at each side of the narrow street, provide quite a lot of cover from the elements. But other places aren’t as lucky and the extra sun is proving a problem - I almost got burned when I picked up my knife and fork that had been left, obviously for quite a while, on the sunny side of my table; I quickly dropped them.
In fairness though, I didn’t hear one word of complaint when dining outside, either in a mist or in the unusual heat. It seems to me that customers are game to make the best of it as are many of their hosts as well. The more we pull together the further we will go.
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| Fish from the Coast and Tacos from Tipp |
So back to Good Day Deli who, as in previous occasions, run a good ship with regard to the Covid regulations. You get a good run-down on how to proceed on arrival and that doesn’t mean a lecture; time for smiles and chats too as is always the case here.
You may get your menu from a QR code on the table but I thought I was a step ahead having had a look at the menu online before coming down. We were in for the lunch menu (begins at 12.30pm, ends at 4.00pm); the Morning Menu runs from 10.00am to 12.30pm.
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| Our view! |
Choices included a Seasonal Tart (featuring Hegarty’s Cheddar), Spiced Carrot Fritters, and their well-loved GDD Buddha Bowl with seared Toons Bridge Halloumi). My pick was the Big Kiwi Burger (16.50), a house made lentil burger topped with creamy Ardsallagh Goats Cheese, sweet beet relish, layered with caramelised red onion, leafy greens, carrot ribbons, with hand cut fries. I could have added an organic fried egg for two euro but thought I had enough on my plate.
And it was indeed an excellent plate, lots of textures and flavours there and no shortage of satisfaction either as the helping was generous. And their sweetish Brioche bun was a delightful if unexpected highlight. Had been looking forward to trying their Bushby Strawberry Soda but that was off the menu. Instead, I enjoyed (as I always do) a bottle of the delicious Mealagulla Apple Juice, one of the best around and a regular on the menu here.
As you can gather, their support of local producers has been unwavering since they started here a short few years back. They say: “Sustainable food nourishes us, protects the natural environment and supports thriving local economies and communities."
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| Red Abbey, just a few metres from Good Day Deli entrance |
We were dining outside, of course. They have a line of gazebos on a higher level in the garden but these are reserved for groups of four people. We were on their patio and, while there is an awning overhead, CL was trying to fit herself into a diminishing slice of shade as she enjoyed her Kai Moana Fish Tacos (17.95). This is lightly battered Irish Hake on Blanco Nino Tortillas with raw slaw, pickle and coriander aioli, served with hand cut paprika fries. This is a regular dish here and never disappoints.
As I mentioned earlier, I didn’t make it to dessert! Next time? Maybe not. Their Morning Menu is very tempting as well!
Wednesday, July 21, 2021
O'Briens Spanish Wine sale from 21st July to 2nd August
O'Briens Spanish Wine Sale
from 21st July to 2nd August
Here's two to start with!
Ars Nova Navarra (DO) 2014, 14%, €13.96 (was €17.45)
Founder José MarÃa Fraile: “We like freshness and elegance and luckily we’re in the coolest part of the appellation. It is super green where we are, a big contrast with the desert in the south. The Atlantic influence, the cool summer nights, and picking late in the season is good for the grapes and we get that natural acidity.”
Tandem was founded in 2003 by José MarÃa along with Alicia Eyaralar, and a small group of wine-loving relatives and friends. The vineyard is quite close to Pamplona.
This rich and complex red has been aged a minimum 24 months in concrete vats plus 9 months in 300-litre French oak barrels. Open, decant and let it breathe for half an hour before enjoying with a roast leg of lamb (or duck!).
The Latin Ars Nova translates to new art and indeed Ars Nova was a musical movement in the 14th Century which brought about the advent of volume in music. And Tandem thought this very applicable to their philosophy of this wine which also has their trademark acidity.
Watch out also for other Tandem wines on offer, including Ars in Vitro, Tandem Mácula, and Tandem Inmácula
Granbazán Etiqueta Verde Albariño Rias Baixas (DO) 2019, 13% €14.95 was €19.95
A few years ago, at a tasting in Cork, a wine professional’s statement that you never get a bad Albarino met with general agreement by those at the tasting table. What you do get however are some really excellent ones, that stand out from the crowd. This Granbazán is one of the stand outs, even if it's not their number one Albarino.
Colour of this gem is a light golden straw. Citrus aromas are expected and present, not so much the green apple though. The palate is outstandingly flavoursome, complex and zesty, citrus-y and briny with a slight spritz. Amazingly fresh acidity, dry of course and that slightly saline aftertaste. A striking mix of flavours that make you think fish for pairing, everything from ceviche to fish tacos, from mussels to plump oysters, from sardines to sushi. Very Highly Recommended.
O’Briens agree: A perfect match to any seafood. From the team behind our perennial-favourite, Contrapunto Albariño, Etiqueta Verde comes from the beautiful Bodegas Granbazán estate in the heart of the Salnés Valley in RÃas Baixas.
The winemakers tells us that the fruit comes from vineyards of over 35 years old, “from a soil with high granite content, on the banks of the Arousa estuary, and with a strong Atlantic personality .A classic Albariño with the characteristics of the Salnés subzone. Destemmed and cold macerated for 6 to 8 hours. Controlled fermentation in a stainless Steel tank. Rest on its fine lees without batonage. Bottled 4 to 5 months after fermantation is complete”. A
And they add more pairings: spicy white meats and cheeses such as Camembert and San Simón (both from cows milk, soft and creamy) or Cabrales (a famous blue cheese).
As mentioned above, the Granbazán Contrapunto Albariño is a customer favourite in O'Briens and is massively reduced to €12.95 and another to look for is Granbazán Limousin.
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With close on 90 wines reduced, the sale covers most of the Spanish regions. There is even a six bottle offer of Rioja. Some of the major producers are listed, including Torres. Many of you will be familiar with Campo Viejo - look out for their Garnacha.
And being Spain, it is not just still wines. There are at least two interesting sherries on the reduced list. Toro Albalá Fino Eléctric, from the lesser known Montilla-Moriles region, is made from the Pedro Ximenez grape but, instead of being sweet as you might expect, is bone dry. They also produce an Oloroso from the same grape and that too is reduced. And they both come in the smaller 50cc size, making them convenient to try!
Tuesday, July 20, 2021
A Quart of Ale± #60. On the craft journey. A session of Cider with Cockagee, Viking and Bordelet.
A Quart of Ale± #60
On the craft journey with a session of Cider
Cockagee Cider Piorraà Irish Sparkling Perry 6.00%, 375ml bottle, Pop-Up Wine Shop at The Grainstore
Perhaps the most striking aspect on seeing this Irish sparkling Perry as it is poured into the glass is the myriad of bubbles streaming upwards through the light gold colour. The aromas are certainly reticent, a barely detectable floral note. The palate is rather special though, a classic dry Perry, refreshing and crisp, and packed with flavour but not over-packed. Just spot-on as it the case with all of Mark Jenkinson’s ciders that I’ve tasted over the past few years. If you see Cockagee or The Cider Mill or Jenkinson on the label, don’t hesitate to use that credit card.
While there was a gap of a few days between tasting this and the Bordelet Poiré, I’m inclined to give the nod to County Meath. But I’d have no problem with a rematch.
The Piorraà is made from hand-picked Irish grown French Perry pear varieties ‘Plant de blanc’ and ‘Poire de cloche’. These varieties are among the most highly sought after in Brittany and Normandy for making Fine Perry, or Poiré, as it is known in France.
These apples, like many cider apples, are far from the prettiest and you wouldn’t want to eat them but ciderists like Mark patiently work their magic and turn the ugly pears into elegant perries that stand out in the crowd.
Enjoy chilled on its own or with strong cheeses, charcuterie, white meats and shellfish dishes.
They say: Cockagee – Our somewhat unusual name is a revival of the once famous Irish Cider Cockagee first mentioned in 1664. Originating from the Irish language ‘Cac a gheidh’ which translates as ‘goose turds’ and refers to the yellow/green colour of the fruit from the Cockagee apple tree. In the same way that ‘Duck Egg Blue’ is a colour descriptive, ‘Goose Turd Green’ was once a common colour, although I doubt you’d find it on a Farrow & Ball paint swatch nowadays.
Distributors Le Caveau: “Mark is growing 120+ varieties of apple across his 12 acre orchard located near the town of Slane. Apples are grown without the use of chemicals and are hand-picked.”
Viking Hop It Craft Cider 5.5%, 500ml bottle, Pop-Up Wine Shop at The Grainstore.
Hop It is aptly named as Viking use a trio of hops - Cascade, Amarillo and Citra - in this cider. They may not be the first to do so; I think Stonewell (who’ve been using El Dorado in the superb Tawny cider that they started producing in 2014) may have that honour.
Viking say: Hop It is a blend of Katy (dessert apple) and Vicky (new bittersweet early cider apple) apples. The blend needs the fruitiness of Katy and the bitterness of Vicky to create harmony with Cascade, Amarillo, and Citra hops, thus lending tropical flavours to this cider. Suitable for Coeliac and Vegan Friendly. Hop It is ideal for people who like the taste of Hop beer but cannot tolerate gluten.
Hugely respected cider-maker, Davy Uprichard of Tempted, has a very different view of Katy. On an internet forum early this year, organised by BeoirFest, his thoughts were clear: “ Katy is an abomination - I don’t use it all”. Different strokes for different folks!
Colour is quite a light gold and there’s no shortage of bubbles in the slightly hazy glass. The first impression is of tartness, crab apple style. It boasts a good dry finish as well. But is terrifically refreshing and I can see it doing very well indeed with the recommended pairings of BBQ food, smoked fish, Asian delights, pizza, Irish farmhouse cheeses - the list goes on and on. “Hop It must be a foodie’s dream! Apart from enjoying with food, pour Hop It cider slowly into a tall glass and savour the delights of a craft cider with the treat of a hop taste. Enjoy.”
While the hops play a role in the balance, you’ll also notice, though not very obviously, traces in the flavours and, a little more prominently, in the aromas.
Established by entrepreneur David Dennison in Waterford, Viking Irish Drinks is sold online and in a wide range of independent off-licences and supermarkets, bars, and restaurants. Since May 2021, Viking Irish Drinks is part of SuperValu’s prestigious Food Academy Programme.
Cider Makers Tip: Viking Irish Drinks at Dennison’s Farm was set up as a company in 2017, with cider production commencing in 2019. At the heart of the company is three unique craft cider styles, based on old farm recipes, including Medium Dry Orchard Cuvée, the immensely popular Harvest Blush and Ireland’s first Hop flavoured cider, Hop-IT.Viking Harvest Blush Craft Cider 5.5%, 500ml bottle, Pop-Up Wine Shop at The Grainstore.
The Harvest Blush gives a clearer mid-gold colour in the glass than does the Hop It. Plenty of bubbles here also. And Katy too! It is one of two varieties, the other being James Grieve (also a dessert apple), used to make it.
Both are usually in harvested in August. Harvest Blush is fermented slowly on its natural yeasts for up to six months, and then “we add our soft fruit juice to create a light blush and adding fruitiness of the berries, yet importantly retaining the style of the cider. Our bottling condition allows us to create a light natural sparkling cider, which is a good alternative to a sparkling wine.”
So is it sweet? Not overly so. Might be fairer to say it is much less bitter than the Hop It and no doubt a good match for fresh strawberries, raspberries and fruit pavlova. Viking also recommend seafood / shellfish, also good with pork loin and roast chicken. “Versatile, this cider will compliment most food from starters to dessert!
The Blush is softer, easy-drinking. Hop It is known as a hard cider in the US; harder-going perhaps but worth the effort.
They say: We recommend Harvest Blush to be served chilled at 6-8 c, and it can be served as an aperitif, like a good Prosecco but lower in alcohol, which is an excellent choice for receptions / weddings and parties. Can be bottled in Champagne style bottles for events (pre-ordered only).
And they also have a Viking Irish cocktail!
Pour 3 parts Harvest Blush cider to 1 part Viking Irish Blackcurrant Liqueur over ice. Add a slice of orange and stir gently. Serve with party straws. Enjoy.
Viking Irish Drinks derives from orchards in the Barony of Gaultier, East Waterford, near the estuary of the three sisters - the Barrow, Nore and Suir rivers - where the Vikings sailed and conquered cities, towns and villages.
Eric Bordelet Poiré, Normandy, 5.00%, 33cl bottle, Pop-Up Wine Shop at The Grainstore
This Poiré, as the name indicates, is a pear cider and is one of the best ciders, apple or pear, that you are likely to come across. Colour is a pale gold and then follow aromas and flavours of the orchards. It is on the dry side, a delicious thirst quencher and, with its clean acidity, importers Le Caveau indicate that it is a “great food pairing for scallops, savoury crepes and all manner of salads, delicate fruit based desserts or even cheese. Versatile, refreshing and delicious!”. No arguing with that.
It is biodynamic and made in the traditional manner from old orchards that have never been sprayed. In the 1980s, Eric was a well known sommelier at Paris’s Michelin 3-star Arpège restaurant but his native Normandy and its famous ciders were tempting him back. He thought he could add to their reputation by applying his wine knowledge and so he came to take over his family’s Chateau de Hauteville and extended the orchards. Now he is on the short-list of the world’s great cider makers. Check him out!
Th label tells us this sparkling thirst-quenching fruity flavoured is produced from the “living and stony soil of the Coteaux de Massif Armoricain”, the production “concerned with your sensory pleasures and your health”. Reckon I’ll drink to that. Wait, I already did. And will again.
NEW BEACH-FRONT CULINARY DELIGHTS IN ARDMORE
NEW BEACH-FRONT CULINARY DELIGHTS IN ARDMORE
The latest inclusion to Waterford’s impressive gourmet food and beverage offering is new Ardmore beach bar, Urchin Bar and Adventures. The Pantry at CLIFF has also launched an exciting new phase, with a brand new unit next door. The exciting dual offering at Ardmore Beach from the members of Food the Waterford Way, the county’s food brand, is focused on championing local ingredients and suppliers.
Bold orange and blue colours set the tone for Urchin Bar and Adventures — open Monday to Saturday from 12 noon until 11.30pm, and Sundays from 12.30pm until 11pm. There is a full bar with signature cocktails such as the Tanora Gin Spritz from Blackwater Distillery along with gins, beers, wines, spirits and soft drinks. The Insta-worthy venue, complete with neon signs, also champions other local suppliers, Dungarvan Brewery and Legacy Cider.
For added fun, the Urchin Bar has partnered with Ardmore Adventures and adults and children can book stand-up paddle boarding and kayaking along with other water activities from the venue.
Meanwhile, neighbouring The Pantry at CLIFF is open seven days a week during the summer season, serving teas and coffees from 10am and food and drinks from 11am. Those purchasing takeaway food from The Pantry at CLIFF can take it away with them or eat in at Urchin Bar and Adventures.
Continuing to showcase the true taste of Waterford, The Pantry at CLIFF is serving their signature prawn rolls, sandwiches and wraps, along with warming food for those colder Irish summer days like house-made seasonal soup and hot pots. Coffee is provided by Drury, a small family run boutique coffee roastery in Youghal; and there is Freezin’ Friesian artisan ice-cream — with delicious lemon meringue, triple chocolate and salted caramel flavours — on offer, made by the Kiersey brothers in Kilmacthomas.
Ronan O'Connor GM of Urchin Bar and Adventures
Food the Waterford Way is the county’s food brand, showcasing authentic Waterford cuisine. It is supported by the Department of Agriculture and the Local Enterprise Office. A producer-led, county-wide members’ organisation, Food the Waterford Way celebrates and nurtures artisan food producers, food retail and hospitality outlets.
For further information, see urchin.ie and thepantryatcliff.ie and visit foodthewaterfordway.ie.
Press release