Popular Cork Food Trailer, Toast, Offers Chefs And Budding Entrepreneurs The Chance To Win Entire Business On Raffall For €12

 press release

Popular Cork Food Trailer, Toast, Offers Chefs And Budding Entrepreneurs The Chance To Win Entire Business On Raffall For €12

Talented Cork-based Actor & Artist, Sebastian Thommen, is giving chefs and budding entrepreneurs the chance to win a food business of their own for just €12 by listing his food trailer, Toast Pantry & Coffee Bar, on popular raffle platform, Raffall.

Sebastian, who launched Toast in May 2020 and mostly traded in the city’s Ballinlough Park serving gourmet grilled cheese toasties and specialty coffee, has made the decision to list his entire business due to the popularity of his other passion - watercolour art commissions - in recent months. These are available to purchase via his website, www.sebastian thommen.com. Having studied Theatre Performance in Cork in 2004, Sebastian has also gone on to become a seasoned Actor and is well known for starring as Michael Collins in RTÉ's five-part TV drama, ‘Rebellion', which aired in 2016.

In purchasing a €12 ticket via www.raffall.com (search ‘Win Food and Coffee Trailer’) for the prize draw, entrants will be in with a chance of winning Toast’s professionally restored 1960’s Rice horsebox trailer. It is powered by super quiet generators worth €3,000 and comes fully equipped with a coffee machine (valued at €6k) and a fully HACCP approved kitchen. This consists of catering grade stainless steel countertops and sink, all electrics, gas and plumbing, two fridges, a gas griddle, water heater, soup kettle, an iPad, SumUp card payment terminal, till, and printer, plus a quantity of 100% compostable coffee cups - the majority of the fixtures, fittings and commodities you will need to get your own mobile food business off the ground.

And, if all of that hasn’t already turned your head, Sebastian is happy to also add in ownership of Toast’s website, www.toastcork.com, and the associated Instagram and Facebook social media accounts related to the business, if the lucky winner so chooses.

Commenting on the Raffall prize listing, Toast’s Owner, Sebastian Thommen, said: “Running ‘Toast’ has been such a positive experience for me. I’ve made many new friends and it has boosted my art career to the extent that I’m thankfully now able to pursue that full-time. It’s time to pass the torch on to someone else and hopefully help them achieve their dreams and ambitions. By Raffling the food trailer it’s exciting to know that someone who may not have been able to afford it under normal circumstances is now able to.”

In listing the entire business on Raffall, Sebastian hopes to reclaim the majority of the money he has invested while also giving someone who may not have the start-up capital required to purchase their own food trailer the opportunity to flourish and build a business of their own. 5% of the total monies generated will be donated to Sebastian's chosen charity, Pieta.

Sebastian has made 5,000 tickets available for the raffle. If all of those €12 tickets sell then one lucky winner will be selected at random via Raffall and the business will be signed over to them, including free delivery of the food trailer to anywhere in Ireland or the UK. 

In the event that the target of 5,000 tickets isn’t met, those individuals that have entered will be in with a chance of winning a cash prize equivalent to the ticket sales that have been generated by the closing date of Friday 30th September 2022. Should that be the case, the food trailer will remain under Sebastian’s ownership. Either way, it’s a win-win for entrants! 

Small Plates and Big Smiles in O’Mahony’s Watergrasshill

 Small Plates and Big Smiles in O’Mahony’s Watergrasshill

You’ll get well fed at O’Mahony’s Watergrasshill. This welcoming country bar, serves appetising small plates of the best of local, seasonal and artisan food. It is well situated, on the borders of the recently expanded city, East Cork and North Cork, just ten minutes from the tunnel and literally minutes off the M8.

And you’ll get a warm welcome from Máire, Victor and their friendly staff, and those small plates are executed by newly installed chef Barry Phelan. O’Mahonys send their best wishes to previous chef John Deasy who is opening his own restaurant in Clonmel.

And the tall tales? Well, there’s been a series of them, called The Gab. It happens here monthly and February’s featured Rude Jude and she was billed as “naughty or nice, she's nearly always mischievous”.

They also have a “Corpse Reviver” here. No kidding. You can avail of that on Sunday (10.30am-3.00pm) if you call in for the very popular Brunch. It is one of their cocktails and features Blackwater Gin, Cointreau, Lillet Blanc, Lemon and Absinthe Rinse. Worth a try, I’d say.

February was quite a month as O’Mahony's and other hospitality venues continued the road back to normal. And then something happened that wasn’t normal! Two government ministers called for lunch. Another tall tale? No. The two were Leo and Paschal and O’Mahony’s have the photo to prove it!

And it was still February when the two of us called for lunch. No shiny suits but we did, of course, get that warm welcome and were soon sitting checking the menu. In the evenings, you get the full Small Plates menu and, at lunch you get a smaller selection. By the way, the menu changes from week to week and features mostly local and seasonal.

My eyes immediately went to the loin of Venison (€16), with parsnip, red cabbage and elderberry jus. What an amazing dish! The venison was tender and delicious, lifted to another level by its pairing with the red cabbage, while the smooth parsnip purée and the elderberry all did their bit to excite and satisfy the appetite.

The other dish, the lamb hot pot, was just the job for a cold February day. The lamb came from their butchers, Fitzgerald’s, and the pot also contained a large helping of root vegetables and was topped with sliced potato. 

They also had sides on offer. Hot cut chips with a roast garlic aioli, and roast Greenfield Farm root vegetables. But we let those go as we had our eyes on the desserts.

And we did finish with a couple of winners. Mine was a 70% Chocolate Tart with sea salt and ice cream. Soft and seductive and warm, it was one of the best of its kind and goes straight on to my dessert shortlist for 2022! CL choose a late addition of newly-picked poached rhubarb and ice cream, another lovely easy to dispatch dessert.

After that venison and that chocolate, I gave thanks. Someone up there loves me!

Once you read the menu, you notice that local producers are highly regarded and well supported here: oysters from Rossmore in East Cork, scallops and fish from Ballycotton, vegetables from Greenfield Farm in nearby Knockraha, and meat from Fiztgeralds of Fermoy. Same goes for the drinks with notably Blackwater Gin nominated as their sipping gin.

This is a fourth generation pub with Máire O’Mahony proudly carrying on the hospitality tradition of those that went before. They are very much involved and proud of their place. And if you want to pass the time, either before or after a meal here, then check out the “Nearby” page on their website.  Choices include a walk in the woods, a visit to the village art centre and its theatre or to an open farm.

Delighted With Catch At Quinlan’s Seafood Bar in Cork

Delighted With Catch

At Quinlan’s Seafood Bar

Enjoyed a terrific fish lunch, squid and prawns the highlights, at Quinlan’s Seafood Bar in Princes Street (Cork) last Tuesday (15th Feb 2022). Not the best of days weather-wise but certainly a cracking meal in a beautifully renovated and expanded premises which now has another entrance on Oliver Plunkett Street to add to the existing one. And, of course, a restaurant with quite a few outdoor tables, well covered, for when the weather improves.

The family seafood business is based in Caherciveen, Co Kerry. Kerryfish was started in 1963 by the father Michael Quinlan and has now been passed down to the second generation of Quinlans, Liam, Ronan and Fintan. And expansion is always on the agenda here and they have shops and restaurants all over Kerry and beyond!

I was surprised on arrival at about 1.00pm to find the “old” part of the restaurant pretty full for Tuesday lunch. But soon they found a table for us - lovely staff here - and there was no delay in bringing the lunch menu. You’ll find much the same dishes as part of the evening offering but it is an expanded one and do watch out for their seasonal offers. Lobster and Black Sole specials were available in recent weeks.

Their own fresh fish is the basis of what they offer and they handle it very well indeed. I found it hard to get past the list of tempting starters. In fact, I didn’t, as quite a few of them are also offered as main courses. Fish and chips are also on the menu but in Quinlan’s you get a choice of fish. The plaice was off on our visit but we could still pick from Whiting, Haddock, Cod, Hake or Goujons to go with the chips.

I started with Dingle Bay Wild Squid (deep fried locally caught squid "served with our famous homemade sweet chilli jam"). You also get a well presented salad, all for 10 euro. It was probably the best squid I’ve ever tasted, soft and easy to eat and no hardening at all from start to finish. And yes that Sweet Chilli Jam is every bit as good as they say.

CL was meanwhile enjoying her Thai Fish Cakes (cod, salmon, spring onion, coriander, chill in a Panko Bread Crumb, served with salad and Asian aioli) . A pair of really high class fish cakes (€9), beautifully and moderately spiced while the Panko and aioli were also perfect.

That starter list is full of good things, including chowder, sandwiches and hot dishes. None much hotter than the Sizzling Deep Water Atlantic Prawns (fresh Atlantic prawns in olive oil, chill and garlic, served with sourdough) and again there is a salad on the plate as well. The starter version is €12.00 and the mains (my choice) is €18.00.

It is a cracking dish enhanced by that flavourful and moderately spicy liquid. Having enthusiastically extracted every single one of the prawns, plump, slightly crunchy and sweetly juicy, I continued the enjoyment by dunking the sourdough and mopping up the juices. Just one tip. Don’t dive in the minute it arrives, count to ten, at least. It really is sizzling!

Our other mains was the Pan Fried Fillet of Salmon and that came with Lyonnaise Potatoes, Asparagus and Basil Pesto (18 euro). The fish, a very generous serving, was spot on, well cooked and the dish neatly presented.

Of course, they do desserts as well but having fed so well on the earlier dishes, we declined on this occasion. They have a selection of wines and beers and lots more in the bar (in the new section). If you want to go fishing in Cork, you know where to go now and you won’t be alone in this popular venue.

A Couple of Very Highly Recommended Whites from O'Brien Wines. Chablis and a Marlborough Sauvignon

A Couple of Very Highly Recommended Whites from O'Briens

Chablis and a Marlborough Sauvignon

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Julien Brocard Boissonneuse Chablis (AOC) 2019, 13.5%, €25.95 (was €29.95)

This biodynamic Julien Brocard Chablis “is a revelation” according to importers O’Briens: “..this is a Chablis that leaves some of the best Premier Cru in its wake.”

Colour is a clean and bright straw. Intense white fruit aromas rise to greet you. These are reinforced on the palate, the purity of the fruit (citrus and a sweet apple) with an underlying minerality, all balanced by the acidity. A rich harmony all the way to a lengthy dry finish. Indeed, it is reminiscent of a Premier Cru and no hesitation in placing this on the Very Highly Recommended list. It has been part fermented in oak foudres, part in tank to open up this structured wine.

This Chablis is so well made, so precise from start to finish, you tend to reckon it is the result of modern wine-making. Not “techie” modern though, and it looks as if the sun and moon, along with the wine-makers of course, have that precision.

Speaking of precision, I have to admit I wasn’t that precise - let’s say I wouldn’t have passed any somm exams - when opening this one and its wax closure. But these closures are quite easy to open and you can see how on this video here. 

The 7 Lieux? Julien Brocard is the son of Jean Marc Brocard. In 2012 he launched his 7 Lieux range, comprising 7 wines made from plots in the family's winery in Prehy.

They say: The 7 Lieux wine was born from our desire not to exploit the earth, but let it guide us unrestrained. The soils formed during the Jurassic nourish the vines and impart a unique personality to them. The celestial cycles of the moon and sun in our northern climate give perfect maturity to the grapes. In adopting biodynamic principles, we have learned to respect this delicate union. The 7 lieu wine delivers a harmonious balance of taste and aromas as result of this intricate journey.

* Frost is a regular problem in Chablis which is somewhat isolated from the rest of the Burgundy. Indeed it is closer to Champagne that it is to the rest of Burgundy vineyard.

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Whitehaven Sauvignon Blanc Marlborough 2021, 13%, €17.95

Pale lemon is the colour. Citrus lead the aromatics, classic for the area. On the palate, it is the turn of white peach to shine and it does, along with a supporting cast that again includes citrus. This is concentrated and elegant and not as “wild” as some NZ Sauvignons. And there’s a lingering finish. 

A Very Highly Recommended Marlborough and it goes so well with goats cheese as they recommend, at least with the Ardsallagh Phantom Ash that we had handy. Other pairings they hint at are fresh seafood, summer salads and light poultry dishes.

O’Briens tell us that Whitehaven was set up by Sue White and her husband Greg. “This wine is a perennial favourite with our customers and staff alike …..is quintessentially Marlborough.”

The winemakers: The climate in Marlborough is cool Maritime, with cool summers and moderate winters. Even in the height of the summer the region experiences cool nights, which help to retain freshness and acidity in the wines. 

 

By the way, they recommend drinking this 2021 Sauvignon Blanc while it is young and fresh, but the wine is capable of developing nicely beyond five years if carefully cellared. Serve lightly chilled

Clonakilty Distillery adds further accolades to Whiskey and Vodka range at World Vodka and Whiskies Awards

Press release                                    

 Clonakilty Distillery adds further accolades to Whiskey and Vodka range at World Vodka and Whiskies Awards

 

Clonakilty Distillery has added another two awards to its growing collection of accolades after their Minke Vodka was named Best Irish Varietal Vodka at the recent World Vodka Awards, and their Clonakilty O’Hara’s Cask Finish Special wins in the Single Malt Small Batch category at the World Whiskies Awards 2022.

Their Minke Vodka came out on top following a series of judging rounds by a panel of leading distillers and experts from the vodka industry. 

The World Whiskey and Vodka Awards are global competitions that identify the best in all internationally recognised genres and promote premium quality vodka and whiskey to consumers and trade markets throughout the world.

Currently the number one spirit consumed in Ireland, vodka is a relatively new departure for the Clonakilty Distillery, who launched their whey-base spirit in 2020.

However, following its launch, Minke Vodka has made waves in the industry and the World Vodka Award is the second award the product has received over the last 12 months as it also scooped the Gold Award in the Smooth category at the Spirits Business Vodka Masters in 2021.

Judges at the awards revealed the criteria for the category which led Clonakilty Distillery to come out on top for their Minke Vodka,

They remarked: “The Varietal Vodka is awarded to a vodka that is intended to be enjoyed neat or in cocktails whereby a little character determined by the base ingredient is acceptable, sought after and relished. A pure, clear and clean vodka, but not necessarily neutral by any means. “

Meanwhile, their Clonakilty O’Hara’s Cask Finish Special Whiskey was also triumphant in the Single Malt Small Batch category, with a Single Malt Small Batch whiskey defined as a Single Malt whiskey produced using the contents of no more than 100 casks.

Head Distiller at Clonakilty Distillery Paul Corbett said they were delighted with the recognition for both products: 

He said : “ We are over the moon to have won a second award this week.  It’s a credit to the team here to be able to win awards in two different categories of spirits. We are delighted to have won best Irish varietal vodka.  A slow distillation process produces an exceptionally clean vodka while the use of a whey spirit base imparts a smooth velvet mouthfeel. As a result, Minke Vodka is perfect to enjoy neat or in a cocktail.

He added: “O’Hara’ s brew exceptional beers and on nosing the casks before filling I knew we were going to be crafting something special. The resulting single malt has a complex blend of chocolate, fruit and spice notes with a rich mouthfeel and we’re delighted it has been recognised too.”

Clonakilty Distillery’s Minke Vodka is currently available to purchase from Supervalu and Centra stores as well as from their online. Their Clonakilty O'Hara's Cask Finish Special is also available online.

https://clonakiltydistillery.digitickets.ie/products/252099 (RRP: €33.95)

https://clonakiltydistillery.digitickets.ie/products/293469?navItem=286273 (RRP: €57)

 

To keep up to date with all things Clonakilty Distillery, check out Clonakilty Distillery on Twitter @clondistillery, on Facebook @clonakiltydistillery and on Instagram @clonakiltydistillery For more information visit https://clonakiltydistillery.ie/

 

For more information on the World Vodka and Whiskies Awards, visit https://www.worldvodkaawards.com/

https://www.worlddrinksawards.com/

Walking on Knockadoon. Two Ways!

Walking on Knockadoon. Two Ways!

Photos: 14.02.2022

 

On arrival at Knockadoon, you may take this walk to the left
and get better views of Youghal. Or take the Capel Way to the
right for better views of the island and more.
Of course, you may do both!

Youghal, from Barry's Cove Way

Well weathered

Youghal, from Knockadoon. slip

On. the way to the Signal Tower

Fishermen's lock-ups on the pier.

You won't go hungry here, at least not on weekends.

Cliffs and the island, also below

Capel Island from Barry's Cove Way, and below.

The ruin of the signal tower. In the middle distance, a man is working on
replacing the war time signal Eire 21, a message to aerial invaders
that they are flying over neutral Ireland. It was one of a series around
the country. You'll find Eire 80 at Malin Head.

Glen River Park

Glen River Park

Photos: 10.02.2022

The church in Farranree in the distance

From the heights of Jumilla and the banks of the Gironde, come two Very Highly Recommended red wines.

From the heights of Jumilla and the banks of the Gironde, 

come two Very Highly Recommended red wines.

Altamente Monastrell Jumilla (DO) 2019, 14%

€13.00 The Olive Branch, Clonakilty; Taste, Castletownbere;  Quay Co-Op, Cork; Mary Pawle

Fernando Barrena, a man of Navarra, with more than 15 years of experience in wine industry as co-owner of Azul y Garanza Winery, is a key figure in this Jumilla project, “a privileged 900 meters high environment near the Mediterranean Sea, where we find Monastrell grapes at their finest".

María Ángeles Conesa, his partner in vine here, is a woman of Murcia, with roots in Jumilla. She is an agronomist and is technical manager of the vineyard and wine cellar. “For me, this is a travel back to my own land in order to produce wines that reflect the outstanding landscape where I came from."

Purple in the glass, a little lighter at the rim. Intense ripe berry fruit (lots) in the warm aromas and some garrigue notes as well. Very Mediterranean, as they say themselves: “Intense, balsamic, highly scented.”

And there’s no loss of the intensity as dark fruits hit the fresh and complex palate, with a touch of spice (paprika) there too. Firm tannins also add to the pleasant experience along with a lengthy finish. Very Highly Recommended. Great price.

One hundred per cent of the vineyards are bio certified, immersed in a beautiful landscape full of biodiversity: almond trees, olive trees, wild bushes… Only one preventive treatment with sulphur per year is enough to keep the crop healthy. You can find hares, partridges, quails, wild boars, eagles, hawks, finches, sparrows, larks here.

Azul y Garanza continues to expand its portfolio. It is now “a more complete and exciting viniculture experience with the addition of new enriching varieties, soils, climates, collaborators and wines. Wild-natured vines, full of biodiversity and astonishingly beautiful; organic and endowed with special faculties which result in one-of-a-kind wines. Wines which are a clear reflection of the place they come from.”

Famille Hubert Cuvée des “2C” Vin de France 2020, 13.5% 

€25.50 New to portfolio, only in restaurants so far or Mary Pawle

Purple is the colour of the juice from this Syrah led blend from Blaye. Aromas are of red and darker fruit, gentle yet persistent. It is supple with tangy fruit flavours, easy to drink and thanks to its juicy acidity, a good companion at the table where suggestions include Petiscos (Portuguese tapas), antipasti and other nibbles but I’ve seen chicken and poultry also recommended. The wine itself is Very Highly Recommended.

Two of the four grapes used are not associated with the Blaye area, northwest of Bordeaux city on the northern side of the estuary. I’ve read that the well-known Portuguese grape, Touriga Nacional, is approved nowadays for controlled use here. That leaves Syrah, so much part of Rhone blends, as the real stranger. The blend recipe is Syrah (50%), Touriga Nacional (25%), Malbec (15%), and Merlot (10%).

They (the Huberts) say, giving two explanations for the wine’s name: Syrah and Touriga Nacional, unusual for us in Gironde but which, thanks to biodynamics, wonderfully reveal our terroir. Our identity is there, characterized by a smooth and mineral wine profile. And with one stone, we welcome  (grandchildren) Camille and Colette to the family!  The non-Gironde grapes account for the fact that the wine is classed as Vin de France. 

The family Hubert have two chateau here: Chateau Peybonhomme Blaye Côtes de Bordeaux and Chateau La Grolet in neighbouring Côtes de Bourg. Biodynamic since 2000, double Guyot pruning, spontaneous winter grassing, soil tillage in spring. Treatments combining Bordeaux mixture in small quantities with herbal teas from plants such as horsetail and nettle are used and they are certified Organic, Biodynamic, and Vegan.

CORK’S GOLDIE RETAINS IT’S BIB AT MICHELIN 2022 AWARDS

CORK’S GOLDIE RETAINS ITS BIB AT MICHELIN 2022 AWARDS

Aishling in Ballycotton

Goldie, Cork city’s sustainable fish restaurant on Oliver Plunkett Street, has retained its highly coveted Michelin Bib Gourmand for the second year. The restaurant, which continues to grow in popularity, entered the Guide for the first time at last year’s awards.

Since then, Goldie’s talented young chef-owner, Aishling Moore, and her team have hit their stride. The food is inventive and assured, and, while Moore uses only local fish she takes her inspiration from all over the world to build her daily changing menu. Dishes like Monk cheek scampi, Taiwanese fish nuggets, handmade prawn cocktail crisps and crunchy fish spines imbibe the menu with a keen sense of fun and provide an easy entrée for diners into a mostly fish menu which has serious style.

“We are absolutely thrilled with the news” says Moore. “This recognition is really encouraging for the whole team as we gear up to normal trading conditions. It reaffirms our commitment to sustainability and to serving delicious, accessible seafood in a lovely, relaxed and casual environment in Cork’s city centre.”

The restaurant’s ‘whole catch’ approach, which provides fishermen with a guarantee of income (and no discarded fish), in turn means that it is up to Moore to create a new menu every day depending on what catch is delivered to her kitchen. This, in addition to the restaurant’s ethos of gill to fin cooking, demands maximum flexibility and creativity from the whole team both in and out of the kitchen. “Using most of the fish from gill to fin was a challenge for all of us to start off with, but now I can say we are thriving on the opportunities it provides us to change things up on a regular basis” says Moore.

The practice of foraging, preserving, pickling is also central to the ethos of the restaurant and the shoreline of Ballycotton Bay provides the kitchen with much of its bounty. “Finding ways to preserve seafood other than freezing has been very important, as the weather effects our base ingredient availability every week” adds Moore. Other premium local producers showcased in the restaurant include Rossmore Oysters, Hive Mind honey, Churchfield Community Gardens and Singing Frog Gardens to name but a few.

Encouraging the next generation to embrace fish in their diets is also on the menu at Goldie, and young diners eat free on the first Wednesday of every month. www.goldie.ie