Bubbles for your Valentine. Some sparkling suggestions!

Bubbles for your Valentine. 

Some sparkling suggestions!

The two best known sparkling wines are Champagne and Prosecco and they are, of course, included below. But so too are less well-known options such as Cava, Crémant, and Pet Nat.

Pet Nat-Bubbles without the hefty price tag

Pet Nat? Well, Pet Nat is an abbreviation for pétillant naturel, the French term that roughly means naturally sparkling.

Is it then a copy of champagne? Not so. It is the other way around if anything, as Pét-Nat has been around longer. Pét-Nat is bottled while still undergoing its first round of fermentation. The French call this process “methode ancestral” and you may see that on some labels.

You may see “bottle fermented,” or the Italian “col fondo,” (more or less a  pét-nat Prosecco). The crown cap and a little bit of harmless sediment are other clues!

The method, with variations, is pretty widespread across the wine world. Most are fun and good with food, especially lighter dishes. Simple, authentic and quite diverse, Pét-Nat puts the bubbles on your dinner table or even picnic spread. It sparkles without the hefty price tag.

Entre Vinyes Oníric Pét-Nat 2020, 11.5%

Catalonia’s Parc Natural Del Foix is the source of this pétillant from Mary Pawle wines..

Oníric in Catalan translates as dreamer and Entre Vinyes is a personal project of Maria Barrena (Azul y Garanza in Navarra), the aim being to rescue old forgotten vineyards and restore a balanced ecosystem. This 60-year vineyard, surrounded by a rich biodiversity, is in the Baix Penedes region (in Catalonia) close to the Med. The grapes for the pét-nat are Xarel-lo (mostly) and Muscat.

Colour is a cloudy yellow/lemon. On pouring, you create a large white “head” but it won’t hang about. This is easy drinking, approachable and refreshing, with good depth and length. And of course, it has that pleasant sparkly tingle. White fruit flavours and just enough acidity to balance make it harmonious all the way to the lip-smacking finish. A wine for sun and fun. Highly Recommended.

Champagne and Champagne Charlie

Charles Heidsieck Blanc de Blancs NV Champagne (AOC)

Pale gold is the colour of this Blanc de Blancs by Charles Heidsieck, imported by Liberty Wines. Unceasing fountains of pin-head bubbles race towards the top of the glass. Amazing concentration straight away, yet is is elegant on the palate, lovely balance and weight, engaging with a lively acidity also with mineral notes and a creamy mouthfeel. It is one hundred per cent Chardonnay and has notes of lemon, apple and pear plus orchard blossom and the typical Champagne toastiness. Very Highly Recommended.

Charles Heidsieck, one of the most admired Champagne houses, was founded in 1851, by the man who would become known as ‘Champagne Charlie’. Their size, and commitment to excellence, has been underpinned by a winemaking team that between them have been named 'Sparkling Winemaker of the Year' at the International Wine Challenge on over a dozen occasions.

Champagne Fleury B d N Brut Champagne NV, 12%, Mary Pawle Wines

This Blanc de Noirs is made from 100% Pinot Noir and is indeed a white wine from dark-skinned grapes. The Fleury family have been here in Champagne since 1895. They raise their vines, biodynamically since 1989, on the Côtes des Bar in the southern extreme of Champagne. Indeed, they are pioneers of organic in the area.

Back to the wine itself and bubbles proliferate here, racing to the top in non stop streams. It has a deep yellow colour, intense flavours and aromas, including the typical ‘biscuity” notes. The wine has terrific depth from initial sip to the lingering finalé. Dry and delicious. Unusually intense, impeccably crafted, this is Very Highly Recommended and well worth seeking out!

Beaumont des Crayères Vintage 2013 Fleur Blanche Blanc de Blancs Brut at O’Briens Wine.  

Intense, biscuity is the strong first impression as the liquid meets the palate. Intense and exciting from the engaging first sip, with fountains of micro-bubbles powering upwards, with biscuity aromas and flavours and floral notes too, this is one of the better ones for sure. It is made from 100% Chardonnay and obviously 2013 was a very good year. Very Highly Recommended

O’Briens, the importers, are also enthusiastic: This is one of the most exciting, elegant Champagnes that we have ever tasted. Made from Chardonnay grapes, the pinhead bubbles have an acrobatic exuberance in the glass. A perfect apéritif wine but the richness on the palate would also lend it well to food.”

English Sparkling and the other French bubbles

English sparkling wines are quite popular these days and some of the best are being made by Limerickman Dermot Sugrue (above). You will find them under Sugrue South Downs and Wiston Estate in the Le Caveau portfolio here.  

While online there, why not check out their range of Pet Nats.  

Crémant is the term used to classify French sparkling wines produced, using the Méthode Traditionelle, outside the boundaries of the Champagne region. The method, also known (within Champagne) as méthode champenoise, involves disgorgement and a second fermentation in the bottle and you can read more here. 

Exquisite Collection Cremant du Jura (AOP) Chardonnay, Aldi

Left it late? Pop into Aldi and get this excellent Brut (dry). 

I was very impressed with it. A sparkling Chardonnay, made using close to the same methods they use in making champagne, was perfect for my unexpected little celebration. It is not lacking in complexity, has light fruit flavours, a hint of biscuit (that you find in champagnes), and a fine finish. Good price too..

There are quite a few Crémants in France and many are excellent. Other Crémants come from Alsace, Burgundy, Limoux, Loire, Savoie, Bordeaux, Die (Rhone), and Limoux.

Saint Hilaire Blanquette de Limoux (AOP)  brut (Languedoc-Roussillon, France), 12.5% 

Did you now that champagne is not the oldest sparkling wine produced in France? That honour is claimed by Blanquette de Limoux which is also produced by the Methode Traditionnelle where it is naturally fermented in the bottle. It was first created by the Benedictine monks of the Abbey of Saint Hilaire over 450 years ago. Written records survive from 1531. The abbey is 25 miles south of Carcassonne.

*****

CAVA

There’s some terrific Cava, the Spanish sparkling wine, out there also, so why not give the Iberian bubbles a try. Cava is a distinctive under-rated sparkling wine, made using the same method as Champagne.

Entre Vinyes Funàmbul Brut Nature Reserva 2017,  11.5%, 

€23.50 approx. Manning’s, Ballylickey; Mary Pawle

Fresh and dry, this elegant Cava is one for your shortlist; elegant yes, but full of energy and flavour (apricot and apple) and with amazing balance, all with a mineral note lingering on to the end. The mousse is creamy and smooth. This is pleasure to drink and Very Highly Recommended. Three grape varieties,  Xarel·lo, Macabeu and Parellada varieties, are in the blend. The wine has been aged for 24 months..

With an average age of 60 years, these vineyards are in the natural environment of Foix, surrounded by oak and pine forest, under a dry climate and on a porous soil (which swallows the water) and limestone, very poor and shallow, with hardly any organic matter. The great biodiversity present creates a unique ecosystem that naturally regulates the balance of the vineyard. Here, working in an artisanal way, they produce some terrific wines including this Cava.

 

If you haven’t tried Cava before why not head over to your local Supervalu and get a bottle of their Gran Troya. With its citrus flavours and a delightful finish, the pale gold Gran Troya is a terrific celebratory drink at an affordable price. Great for just sharing with himself or herself. If you haven’t tried Cava before, this is a good introduction. The grapes used are the traditional Macabeo, Xarel-lo and Parellada. Try with olives, grilled almonds. Serve at 6-8 degrees.

Prosecco (and Franciacorta)

Prosecco in Colour!

Bubbles are usually associated with the all kinds of celebration  and the the fun is enhanced when the bottles come in colour as they do if they are by Bottega. Recently, I was lucky to have a couple of delicious bottles of Prosecco on hand, each by Bottega. The Gold Prosecco Brut impressed for sure but it was the Bottega Rose Gold that really caught my attention. It is a terrific Spumante Brut rose, made from Pinot Noir grapes grown throughout the Veneto.

The hand painted bottles are not only eye-catching but "reflect the quality and care put into producing this wine”. Bottega do not use chemical-based products for their "metallised" bottles; this means the solvent for the varnish is water-based, instead of being oil or alcohol-based like more traditional varnishes.

Aldi Exquisite Collection Valdobbiadene Prosecco Superiore (DOCG) NV,

From the heart of the Prosecco area, from the steep hillsides of Valdobbiadene in the Veneto, comes this DOCG Prosecco. It is exquisitely light and refreshing with pleasing bubbles, attractive autumn fruit flavours and  floral touches. Have to say quite an amazing Prosecco for an amazing price.

I had popped into the local Aldi in search of a Crémant de Jura but that was out of stock. I happened to spot this, including the DOCG, and took a gamble.

There is another Italian sparkling wine, Franciacorta, and it is well worth searching out. Again, the Le Caveau site can help you, here 

This Bellavista from wineonline.ie

The 1701 Franciacorta Brut DOCG is a blend of Chardonnay (85%) and Pinot Noir (15%).  The summer heat of the vineyard is tempered by the breeze from the lake (Iseo, about 30 minutes west of Lake Garda) and the mountains to the north. “We choose to keep it on the lees for 30 months, well above the appellation minimum. It is made in the traditional manner, manually harvested, with the indigenous yeasts, and a secondary fermentation in the bottle but with zero dosage.

It is a gorgeous sparkling wine, the palate full and generous, clean, fresh and elegant, apple notes, citrus too and that typical brioche note, beautifully balanced and a dry finish.

 

A Quart of Ale± #90. On the craft journey with Franciscan Well, Killarney Brewing, Trouble, Whiplash,Hope, and Wicklow Wolf.

A Quart of Ale± #90

On the craft journey with Franciscan Well, Killarney Brewing, Trouble and Wicklow Wolf. 

***
Killarney Scarlet Pimpernel IPA 6%, 500ml bottle Bradleys

There is a statue of a priest, dressed in an older fashion, at an entrance to Killarney National Park. He is striding out, a man in a hurry. They seek him here, they seek him there - he is O’Flaherty, the Scarlet Pimpernel. And this IPA is named in his honour.

Pimpernel

It has a deep red colour. “Best served with a thick frothy head so pour with vigour.” I missed that bit of advice so my head, a bit like the Pimpernel, didn’t hang about. Got “rough” with the second one and a better longer-lasting head was the result.

Built “on a smooth malty base”, it is not a million miles away from our Franciscan Well. Aromas are moderate, citrus and pine. There’s a light caramel sweetness on the palate. Overall, a good balance is found, hop bitterness is moderate, and they boldly recommend it as “a perfect partner for full flavoured dishes”.

During WW2, Rome based Monsignor Hugh O’Flaherty  saved over 6,500 people by hiding them in monasteries, farms, and other locations. After the war, he was awarded the US Medal of Freedom and Commander of the British Empire.

***

Franciscan Well Chieftain Irish Pale Ale 5.5%, 330can O’Donovan’s

Franciscan Well Chieftain IPA, then described as “a great stepping stone into the land of big and bitter”has proved quite a popular beer since launched by the Cork brewery. Colour is amber, not a million miles away from their Rebel Red. Indeed, when I posted an early photo of the IPA, a reader challenged me saying I got it wrong, that is the red in the pic.

Certainly hoppy in the aromas, a burst of tropical.There’s a malty theme there too and both continue onto the palate. Citra, Tettnanger and Magnum are the hops and they make their presence felt here, with Pine and Citrus, but the malts (Ale Malt, Crystal Malt) ensure a flavoursome balance, meeting the brewer’s aim of “casual enjoyment” for the drinker rather than the “intense hoppiness” that some IPAs deliver, sometimes to the consternation of the casual craft drinker.

Serve at 6 degrees and pair with fried chicken. Mature Irish cheeses and cured meats are also recommended.

By the way, Franciscan Well is looking forward to the coming year. ‘ It’s been a long road for everyone over the last couple of years. Our focus has been on surviving but now we want to bring memorable moments and experiences back to the centre of what we do, ’  says Kate Clancy (right), marketing manager of the Franciscan Well bar. More details here, even the promise of a beer festival.

Trouble Brewing Nocturne Milk Stout 5.5%, 440ml can Bradleys

This limited release looks well in the glass. Black with a creamy tan head that is unhurried. A big whiff of coffee in the aromas. And the coffee again, with sweet chocolate notes now, on the smooth palate. Sip away all that delicious creaminess to a very satisfactory ending. Smooth and easy all the way. No Trouble at all!

Ingredients – Water, Malt, Oats, Wheat, Lactose, Cacao Nibs, Hops and Yeast

Founded over 10 years ago Trouble Brewing is a 100% Irish-owned and independent brewery, located in Kill, Co Kildare. “Everything we do is driven by the desire to produce the highest quality, best tasting beer for our fellow beer lovers. …We mainly brew hop forward, session beers to be enjoyed by all, but we’re always happy to experiment — only a few ideas are too dumb.”

Wicklow Wolf Moonlight Non Alcoholic Hoppy Ale 0.5%, 330can Bradleys

The search for a really good Irish non alcoholic beer continues.

Geek Bits

Hops: Cascade, Hallertau Blanc, Citra

Malts: Melano, Cara Gold 

Brewery News

Fidelity's Back

Holy moly it's actually happening! Fidelity, our beer festival, is returning to Dublin's Round Room at the Mansion House this July and tickets are flying out with the Saturday session just about sold out.  The first brewery announcement is landing next week and we don't expect tickets to last once that killer lineup drops so now if you want to join us in July, grab those tickets! The festival takes places on July 15th & 16th and each session will have a completely different lineup of beers. Tickets are €69.61 and includes all your beer and your festival tasting glass.

Tickets

*********

Hope Tours Return!

With restrictions lifted we're excited to announce our brewery tours are back. Come visit our state-of-the-art German brewhouse where one of our team will cover all aspects of the brewing process and at the end you'll enjoy a tasting of our beers in the tap room. A tour is €18 per person and requires a minimum of 6 people and a maximum of 15. Tours are available on Thursdays and Fridays at 5pm and Saturdays at 4pm.

Book a Tour ********* Wicklow Wolf Joining the Pack as number 24 and 25 in the Endangered Species Series are Apex Cherry, a Black Cherry Oatmeal Stout and Canis Rufus, a Red Rye IPA. Available nationwide this week in all good independent off licences and at the Wicklow Wolf Taproom!

SPRING FLOWER WATERCOLOUR PAINTING WORKSHOP AT CAHERNANE HOUSE HOTEL, KILLARNEY, CO. KERRY (IRELAND)

SPRING FLOWER WATERCOLOUR PAINTING WORKSHOP AT CAHERNANE HOUSE HOTEL, KILLARNEY, CO. KERRY (IRELAND)

The historic, four-star Cahernane House Hotel in Killarney, Co. Kerry (Ireland) will host a spring flower inspired botanical watercolour painting workshop from the 6^th to the 9^th of March 2022. The three -night package is called ‘Watercolour Painting Escape with Mary’ and costs from €470 per person sharing.  The residential course is headed up by renowned watercolour artist, Mary Dillon (right) and includes three nights bed and breakfast with a full Irish Breakfast each morning and one evening meal. Guests will check in on Sunday, 6^th of March and that evening will enjoy welcome drinks and an introduction to the course by Mary Dillon. This wonderful residential painting workshop also includes a farewell table d'hôte dinner in the stunning 2 AA Herbert Restaurant on Tuesday evening. Over the course of the workshop the participants will learn how to bring the majesty and colour of spring flowers to life on paper, all the while being tutored in the art of watercolour. No painting experience is necessary and all materials will be provided including colours, brushes, palettes, watercolour paper and drawing boards. This fabulous experience will include two and half days of painting in the elegant Drawing Room in Cahernane House Hotel which overlooks the hotel’s mature gardens and Killarney National Park.

Mary Dillon is passionate about painting and plants and she has gained an international reputation as an artist and tutor. She is a member of the Watercolour Society of Ireland and was the founding Chairperson of the Irish Society of Botanical Artists.  Her painting, ‘Black Parrot Tulip’ was chosen as the signature image for the exhibition, ‘Drawn From Nature’ which was held recently in the National Gallery of Ireland.

 

Mary will guide you through simple drawing and painting techniques to help you to capture the essence of your chosen subject. If you already have some experience, she will work with you to enhance your skills and increase your competence. Each day you will learn, practice, and apply the skills required to create your own botanical watercolour painting.

 

Speaking in advance of the Botanical Painting Workshop at Cahernane, Mary said, “during our workshop we will slow down, taking time to really look at the bright, fresh and vibrant colours of the changing seasons. We will learn simple techniques to accurately draw plants by observing their structures and shapes. Learning to look for light and shade will bring life to your drawing and painting. Having learned how to find just the right colour mix for your painting we will use first wet and then dry watercolour painting techniques. painting fine detail and layering colours. While learning to capture the beauty of spring bulbs, this will also be a wonderful opportunity to experience painting and nature in a mindful and relaxed atmosphere.”

 

Cahernane House Hotel in Killarney, Co. Kerry is the perfect place to get away from it all this spring. Removed from the main throughfare of Killarney and set on its own private grounds on the edge of Killarney National Park, the house presents plenty of opportunities for guests to enjoy a relaxing and creative getaway. The Muckross Road, where Cahernane House is located is often referred to as ‘The gateway to the Ring of Kerry’, renowned for its spectacular scenery and ancient history.

 

Built in 1877, Cahernane House Hotel has been extensively renovated by the owners, PREM Group who have spent over €7.8 million on an ambitious renewal programme. There are 12 grand bedrooms in the original Manor House, 28 in the Garden Wing and the Coach House, once home to the horses and carriages of the Herbert family who built the house is now the setting for 8 new luxurious bedrooms. The Coach House Bedrooms have all been decorated in vibrant colours and the soft furnishings and wallpapers have been inspired by the flora of Kerry and its famous wildflowers.

Cahernane House Hotel is well known for its fantastic food which is created by the Executive Chef Eric Kavanagh and his team. The Cellar Bar serves casual food daily while fine dining is offered in the Herbert Restaurant.

For more information on Cahernane House Hotel or to book the Watercolour Escape with Mary Dillon see www.cahernane.com or call   +353 (0) 64 663 1895.

press release

Four Stars and New Chef for the Ocean Sands Hotel Enniscrone

Four Stars and New Chef

for the Ocean Sands Hotel Enniscrone

Ocean Sands team celebrate (l to r): (l-r): Chef Marcin Szczodrowski, John Neary (Fáilte Ireland Wild Atlantic Way Development Officer) Mark Devaney (owner and general manager) and Jennifer Howley (deputy manager)

It’s celebration time at well-known Enniscrone hotel The Ocean Sands as they announce their elevation to four-star status. This Fáilte Ireland award ensures the highest standards of quality, taking in every aspect of a guest’s experience and comfort. Upgrades include a completely refurbished bar and restaurant area. The newly appointed award-winning chef, Marcin Szczodrowski is completely revamping menus and putting his own distinctive stamp on the kitchen. The Ocean Sands is an established, award-winning wedding venue by the sea. 

 

“This is a really important milestone for us and we are delighted with the announcement”, said Mark Devaney, owner and general manager of The Ocean Sands Hotel, “It is the culmination of an extensive refurbishment and upgrading programme over the last three years, since well before COVID-19. I want to acknowledge the hard work and exceptional effort the whole team, led by deputy manager Jennifer Howley, has put in to reach this standard. We’re also delighted that Chef Marcin has joined us, he is an exceptional chef and we know our guests will be impressed with the new menus”.

 

John Neary, Wild Atlantic Way Development Officer, said, “Fáilte Ireland were pleased to attend the launch event for the Oceans Sands Hotel newly acquired 4-star hotel accreditation. Failte Ireland will continue to work closely with the management team of the Ocean Sands Hotel with our shared ambitions of promoting the wonderful location of Enniscrone on Wild Atlantic Way”.

 

The Ocean Sands Hotel sits in the heart of the popular seaside town overlooking the majestic five-kilometre sandy beach at the back where the bar and function rooms are situated. It comprises 50 generous bedrooms including 20 family rooms and an impressive bridal suite complete with sea view balcony. Directly behind the hotel are 13 beautifully appointed and roomy apartments with easy beach access. It’s ideal for family holidays with a safe attractive playground beside outdoor tables. Dog owners will be pleased that The Ocean Sands Hotel is dog friendly, welcoming furry friends in both hotel rooms and apartments.

 

Originally called The Atlantic, the Ocean Sands Hotel was acquired by local property developer Mark Devaney and his late father Joe, in the early 2000s. They completely redeveloped the existing hotel and reopened to the public in 2007.

 

Chef Marcin is a talented Polish born chef who revels in working with the top-quality ingredients in the local area. He is busy developing new menus and has already introduced a delicious afternoon tea menu, served in the spacious bar and conservatory area. He has plans for a signature tasting menu working closely with local and organic producers.

press release

Have you been "Upstairs" at The Quay Coop? If Not, Now's the Time to Call.

Have you been "Upstairs" at The Quay Coop? 

If Not, Now's the Time to Call.

It’s an ill wind that blows nobody any good.

Covid 19 has been the most recent of ill winds but even the omnipresent pandemic proved the truth of the old saying above. Just take a look at Upstairs, the restaurant at the Quay Coop, now one of the most beautiful dining rooms in the city. And, while you are there, in the former pawnbrokers premises, take a look at the revamped menu. And order some of the magnificent vegetarian food on offer.

With Covid restricting much of the restaurant’s normal activity, the Coop got working and gave the Upstairs a beautiful renovation and, while they were at, gave the menu an upgrade as well. Customers, without doing anything much, are the winners.

We dropped in last week and soon found ourselves seated by one of the best windows in the house, overlooking the quay itself, taking in the passing people and traffic, all the while enjoying the nicely judged heat from the stove a few yards away. And, when we got enough of the passing scene outside, we turned our eyes to the feast of art on the walls, the work of local artist Eileen Healy.

Mezze

But not before those same eyes had studied the new menu. The mains looked like serious dishes so we decided to share a starter and later, with first impressions confirmed, a dessert.

Took a while for me to settle on my mains. Had been looking at the Tarka Dhal but in the end picked the Pizza for the day. The Dhal would have been the more adventurous choice but something about the Pizza attracted me and I had no regrets, after all I can always call again! 

Enjoyed my  delicious base topped with sweetcorn, peppers, red onions, tomatoes and a handful of rocket, served with an excellent salad. Great colour, flavour and texture with those sweetcorn and onions leading the way. The pizza base itself was also delicious and stayed that way, never hardened at all, right to the end. 

CL meanwhile was quite enough, a good sign, as she tucked into her substantial Enchilada which was packed to its generous limits with Mexican spiced three bean vegetables and served with melted cheddar, guacamole, sour cream and salsa. 

Quite a choice of starters here also. We thought the Mezze Board might be the one. It came in two sizes and, even though sharing, we went with the smaller one. A good pick and 9 euro well spent in a terrific selection of Artichoke hearts, roasted red peppers, traditional hummus, dolmas, toasted almonds & marinated olives served with seeded pitta . One of the very best of its kind that you’ll find in the Cork area.

Dessert? Well, one will do and our server diplomatically dropped it in neutral territory and quickly withdrew! 😉. Was reminded of a veteran soccer referee when asked for advice about hopping the ball between two players. “Just throw it in quickly,” he advised “and move back.  I once got an expensive watch bursted by staying too close”. Our server was in no such danger but that Frangipane (Mixed berry almond tart with whipped cream or vanilla ice-cream)  certainly tested one’s manners!

And we didn’t have any drink! They have an excellent wine list, lots of organic wine, and the full array of craft beers from the Baltimore crew that run the West Cork brewery. Great service in a very comfortable venue. Well, worth a call. And do watch out for their 10 euro lunch menu.

Upstairs at The Co-op is open Wednesday to Saturday from 12 noon with last orders at 8pm. Please make an advance reservation. Walk-ins are accommodated whenever possible. 

Upstairs Art

Pic via Quay Facebook

“Working from life keeps my work alive, figures, shoes, clouds, landscapes, flowers..I’m based in Cork City Ireland,” says Eileen Healy (right) whose work is hanging in all three rooms of the Upstairs Restaurant. “Ideal as wedding gifts, birthday gifts,” says the artist.

Upstairs are delighted to be able to show her work this winter: “Eileen recently announced the sale of her life’s work in an effort to secure a longterm home for her future. …. The housing shortage brought on by the banking crisis over 10 years ago still means that many people struggle to secure a home in Ireland and we applaud Eileen for highlighting this issue for the arts community. ”

You may have noticed I’m on a kind of “one, two” kick these days, usually consisting of a meal plus something else like a walk in a wood or a by the seaside or a visit to an attraction. This time, by coincidence, it was a visit to another art exhibition, this  the ODYSSEYS at the Crawford Art Gallery. 

It marks the centenary of James Joyce’s modernist masterpiece Ulysses. The exhibition offers an exploration of journeys through art, from Ancient Greece to present times, with a special focus on James Joyce’s often overlooked relationship with Cork. Odd isn’t it how the rebel city has never claimed this particular rebel?

Serving the people of Cork since 1800, the Oyster Tavern may have been one of the pubs visited by Simon and Stephen Dedalus in A Portrait of the Artist as a Young Man. ‘Stephen watched the three glasses being raised from the counter as his father and his two cronies drank to the memory of their past.’

Coal Quay Celebrations (2014)

Joyce was not overly impressed with market smallholders, not clear if it was in the English Market or the Coal Quay. He wrote: One humiliation has succeeded another, the false smiles of the market sellers, the curveting and ogling of the barmaids with whom his father flirted.

More on ODYSSEYS here.