Killarney's Mad Monk Knows His Fish. Quinlans have a winner on Plunkett Street.

Killarney's Mad Monk Knows His Fish.

Quinlans have a winner on Plunkett Street.

Less than six months after my first visit, I was back in The Mad Monk by Quinlans in Killarney last week. There would be some changes to the menu of course, some specials also, but I had one in mind and was delighted to find the superb Portmagee Crab Bake in the starters.

The superb Crab Bake comes in a Tomato and Avocado Salsa salad and with sourdough bread for mopping up! You won’t come across a crab bake in many restaurants in Ireland. Just checked there and Quinlans have added it to their Cork offering so there’s a hot tip for you. Its is not the cheapest but is one of the very best!

And then came another superb dish, this from the specials of the day which were detailed to us at the very start, great staff here, very friendly and efficient in a packed venue, many more customers dining on the sunny street outside.

The crab stuffed Sole Paupiettes (with Sauce Vin Blanc) was classy, outstanding, delicately delicious. Again, not the cheapest, but this rare treat was well worth every cent. It was served with root veg and the most exquisite mashed potato!

When in their large and comfortable Cork restaurant, I’ve often been amazed at the popularity of the fish and chips. I had a choice here in Killarney and picked the more traditional haddock rather than the cod. It is billed as Traditional Beer Battered Fresh Fish and Chips with real potato chips, Mushy peas, served with Lemon Wedge and Tartar sauce.

It lived up to the billing: fresh fish, lovely thin batter, excellent fries and the best peas. Five stars for 18.95 - you get much the same at lunch for three euro less so there’s another tip for you.

There’s a full bar here, plenty of wines, more white than red understandably, and most of them available by the glass. Delighted also to see they had an ale and stout from Killarney Brewery on tap, along with a few bottles. That Blonde Ale, nicely balanced between the malts and the hoppy fruit flavours, was very flavoursome indeed and refreshing and went down well with the sole. 

My pick was the Casey Brothers Extra Stout, also from the Killarney Brewery. It is a fuller version of the classic Irish dry stout, essences of treacle, coffee and dark chocolate come through the smoothness (helped by the addition of some Flahavan’s oats I’m told!). Thumbs up for this for sure.

The relatively new premises in Killarney’s Plunkett Street is very attractive. It is spread over two floors giving a total of about 80 covers. 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 Quinlan’s, Liam, Ronan and Fintan. And expansion is always on the agenda here. They have shops and restaurants all over Kerry and beyond and you probably know that the Cork premises has also been enlarged and improved!

Also on this trip:

Check out the Kingdom 1795, Kerry Restaurant of the Year

Valentia Island's spectacular Bray Head Walk 

Cronin's Yard Loop Walk (near Carrauntoohil)

Castlerosse Hotel. Ace Base For The Kingdom

 

Cronin's Yard Loop near Carrauntoohil. Eight Kilometre Signposted Trail.

Cronin's Yard Loop 

near Carrauntoohil  

8 kilometre signposted trail

Uphill on the right hand arm of the loop.
Carrauntoohil ahead on the right.

For over 300 years, Cronin’s Yard has been used as the traditional starting point for ascents of Ireland’s highest mountain, Carrauntoohil. Situated at the entrance to the Hag’s Glen at Mealis, Beaufort, this is the gateway to the MacGillycuddy’s Reeks and the ideal base from which to explore the surrounding countryside. 

One of the marked walks you can access from here is the Cronin's Yard 8 kms loop. It is of moderate difficulty over stony gravelly paths and mountain tracks and you'll need a basic level of fitness and the proper gear of course. 

You'll have some terrific views including, at all times, Ireland's highest mountain. Two to two and a half hours is the estimated time. But, on a very hot day, we took our own time and I'd say we were three and half from start to finish and enjoyed it very much indeed.

Much more info, including detailed map, here. Here too you'll find directions to the yard itself!

Cronin's charge a modest two euro for parking and use of toilets. They have a café here with indoor and outdoor seating and a menu that offers sandwiches, toasties, home baking, home-made soup, hot chocolate, coffee,  and teas (including herbal). They also sell souvenirs, T-shirts, maps, books and postcards.

Early steps

Also on this trip:

Check out the Kingdom 1795, Kerry Restaurant of the Year

Valentia Island's spectacular Bray Head Walk

Superb Killarney Dinner at The Mad Monk by Quinlans

Castlerosse Hotel. Ace Base For The Kingdom

First bridge

Second bridge

Rock on. Carrauntoohil ahead in centre

Crossing a stile on way up on left hand side of loop

Loop is well marked

River bed and Carrauntoohil

Sky's the limit in the mountains!

On the lower slopes

Hills to the left on the way up on left hand side of loop

River bed on way down

Looking back while on the way up (on left hand side)

You won't have to climb this rocky edge!

Cork-Based Event Caterer, Orla McAndrew Food, Launches New Five-Star Zero Waste Wedding Packages Aimed At Sustainably-Conscious Couples

press release

Cork-Based Event Caterer, Orla McAndrew Food, Launches New Five-Star Zero Waste Wedding Packages Aimed At Sustainably-Conscious Couples

Award-winning Cork-based Caterer and Irish TV Chef, Orla McAndrew, has launched a brand new thought-provoking Irish wedding concept. Through her high-end event catering business, Orla McAndrew Food, she is now offering sustainably-conscious couples across the country the chance to opt for a five-star zero waste wedding meal on their big day, created using rescued surplus produce.

 

Currently, one third of all food produced globally - 1.3 billion tonnes - ends up in landfill. Fuelled by her own personal passion to run a hospitality business with sustainability at its core, from the get-go Orla has made a concerted effort to minimise her waste output as much as she possibly can. Whether that be creating seasonally-driven menus showcasing the country’s best artisan producers, calculated portioning, growing her own produce, fermenting, pickling, or composting, over the last three years Orla has laid the groundwork for her latest offering.

 

Now, inspired by fellow zero waste advocate Giselle Makinde (Founder, Cream Of The Crop Food) and sustainable Chef, Conor Spacey, and having taken advice from industry expert Amy Irwin (Conscious Kitchens), Orla has decided to take her approach to conscious catering one step further. In addition to her existing bespoke packages, she is now offering couples a five-star wedding experience with a difference; one that saves perfectly good to eat surplus food from landfill and has a positive impact on the environment in an area of the industry often associated with excess and wastage.

 

Rather than selecting their wedding menu months in advance, conscientious newlyweds will instead put their complete trust in Orla and her team to create show-stopping surplus feasts that will only be revealed to them and their guests the week of their wedding. And, the same goes for all of her other clientele too, with Orla choosing to make her new five-star zero waste offering available across the board.

 

A number of high-profile suppliers and artisan producers have already bought into Orla’s new concept, coming onboard because they too want to help make a positive impact on reducing food waste and raising awareness of the huge issue that this poses environmentally. They include Sustainable Seafood Ireland (SSI), La Rousse Foods, St. Tola Goat Cheese (Ennistimon, Co. Clare), Velvet Cloud Sheep’s Milk & Yoghurt (Rockfield, Co. Mayo), Cork Rooftop Farm (Cork city), Waterfall Farms (Waterfall, Co. Cork), Michael Twomey Butchers (Macroom, Co. Cork), Horgan’s Delicatessen (Mitchelstown, Co. Cork), and many more. 

 

Orla, who aspires to rescue as much surplus as possible and grow her supply chain even further, is keen to hear from and work with suppliers and artisan producers nationwide to ensure that her work has as big an impact as possible. These businesses will then supply Orla McAndrew Food with surplus, perfectly good to eat ingredients throughout the year, enabling her to save quality produce from needlessly ending up in landfill. Instead, Orla will showcase and elevate these ingredients as part of an utterly unique dining experience for both newly married couples and day-to-day catering clients daring enough to trust in her creative skill and expertise.

 

Orla guarantees that all of the zero waste menus she creates for weddings, family celebrations and corporate events, will be prepared using a minimum of 80% surplus produce. The remainder will be supplemented by dry ingredients and store cupboard staples with long shelf lives. By weight, she estimates that the average three-course zero waste wedding meal for 150 guests will save as much as 225kg of surplus food from ending up in landfill.

 

Recently named Network Ireland Cork’s ‘Creative Professional’ Businesswoman of the Year for 2022, Orla is of the opinion that she creates her best food when she is limited in the ingredients that she has access to. She is incredibly excited not only at the prospect of designing menus for couples that will save quality produce from going to waste but that will also help shift people’s perceptions. 

 

Commenting on the launch of her company’s new Zero Waste Wedding offering, Orla McAndrew said: “After many months of planning, I'm beyond excited to finally be able to offer this brand new zero waste concept to Irish couples. As an advocate for sustainable practices and positive change, launching something that will help save hundreds of kilos of perfectly wonderful Irish produce from ending up in landfill, without ever compromising on quality or taste, is a complete no brainer for me.”

 

Orla McAndrew Food’s new five-star Zero Waste Wedding Menu packages are available for parties of 90+ guests within Munster, and 140+ guests across the country, with no maximum limit, and all special dietary requirements catered for. Orla will make a 5% donation to her charity partner, The Peter McVerry Trust, on behalf of every couple that books one of her Zero Waste Wedding packages. Her five-star zero waste day-to-day event catering will be limited to locations within Munster for the time being, with packages available for 40+ guests.

 

Sustainably-conscious couples and forward-thinking clients can find out more by visiting, www.omcatering.ie, emailing orla@omcatering.ie, or by calling 087 709 0946.

 Photo credits - Kirsty Lyons

About Orla McAndrew Food 

Blarney-based mother-of-three, Orla McAndrew, has a degree in Business & Culinary Arts, a Diploma in Speciality Food Production (from University College Cork), and a postgraduate Diploma in Food Marketing & Rural Development. Her commitment to the provenance and the quality of her food is unquestionable, so much so that she has become a regular contributor to The Today Show on RTÉ in recent months.

 

Orla fell into event catering by accident a little over three years ago following a chance encounter with a bride-to-be on the lookout for someone to provide food for her upcoming wedding. She jumped at the opportunity and, despite her lack of experience back then, Orla’s willingness and ability to excite people with her food offering has seen her fledgling business succeed - offering brides and grooms the opportunity to create their own completely bespoke and unique wedding days.

 

With more than fifteen large-scale weddings under her belt as well as numerous family and corporate events, the growth of Orla’s business was recently acknowledged by Network Ireland Cork as their ‘Creative Professional’ Businesswoman of the Year for 2022. She will now go on to represent Cork at the National Finals in October. 

VENUE REGISTRATION NOW OPEN FOR IRISH FOOD & DRINK MONTH

VENUE REGISTRATION NOW OPEN

 FOR IRISH FOOD & DRINK MONTH

Great Irish Beverages is very proud to present details of their latest nationwide festival, Irish Food & Drink Month. Running throughout the month of October, it is a celebration of pairing Irish foods with Irish drinks. Any licensed bar, restaurant or hotel can participate for free by clicking here and registration is now open until the end of September.

Pride in Irish food has never been stronger in Ireland’s hospitality sector. Across the country, you’ll find Irish produce taking front and centre of most menus. Local food tastes best when enjoyed with local drinks and Ireland is no exception.  Our native drinks pair wonderfully well with Irish meats, fish, farmed produce and cheeses. We want to see those drinks as well loved as the foods they share the same land with. This was our inspiration for rolling out Irish Food & Drink Month.

We are working with a number of different Irish drinks brands across many sectors for this project. Any licensed bar, restaurant or hotel can come on board at no cost and in order to get involved, they have to create and sell a signature Irish food & drink pairing during October. There will be a public vote on Instagram and Facebook for which participating venue has the best Irish food & drink pairing in the country.

For anyone that needs a little inspiration about what kind of Irish food & drink combos to conjure up, have a wee gander at this video here. It features pairings from The Seafood Cafe in Temple Bar, Pitt Bros on Dublin's Georges Street, Bewley's Cafe on Grafton Street and Brewery Corner in Kilkenny.

Getting behind Irish made drinks in the on trade helps to nurture our entire culinary culture and it creates and sustains Irish jobs. We are grateful to Bord Bia and Drinks Ireland for their support and to all the Irish drinks brands who are sponsoring Irish Food & Drink Month. They represent some of Ireland's best breweries, whiskeys, cider makers, gins, vodkas, liqueurs and meads. - O'Hara's - Fercullen Irish Whiskey - Falling Apple - Roe & Co - istil 30 Pot Still Vodka - Rascals - Dublin City Brewing Co - Velvet Cap Irish Whiskey - Kinsale Mead Co - Stillgarden Distillery - Galway Bay Brewery - Writers Tears - Lambay Irish Whiskey - Five Farms - Gunpowder Irish Gin - Powers Irish Whiskey - Killahora Orchards

Photo & video credit: The Bartender Project

Taste of the Week. It's a Cork thing.

Taste of the Week

It's a Cork thing.

I wanted bagels on a Saturday morning! Not any old bagels but the Jerusalem Bagels (with their pomegranate molasses and sesame topping) by Bread & Roses of Ballincollig. Knew they'd be at their stall in the Coal Quay Farmers Market and headed down. On the way, I picked up a pack of coffee at Roughty Foodie in the English Market. A few more bits and pieces as well of course.

Back home, I unpacked the bagels. Pulled a jar of Paul's Honey from the cupboard and slathered it on to the bagels, nothing else whatsoever. Coffee, called the Morning Growler, by Cork Coffee Roasters, was ready. Put the three together and I had a very satisfactory Taste of the Week indeed.

Not all from Cork of course but that coffee is roasted locally by John Gowan down the Marina. The honey was bought at O'Keeffe's in St Lukes and is produced at sustainable apiaries in Cork city and county and packaged by beekeeper Paul Collins who operates in the northside of the city.

Contacts

Bread and Roses here

Cork Coffee Roasters here

Paul's Honey 085 283 1540

Check out the Kingdom 1795, Kerry Restaurant of the Year.

Check out the Kingdom 1795

Kerry Restaurant of the Year

It's been a pretty good year for Suzi and Damo of Kingdom 1795. (Thanks to Kingdom for use of pic)

“A vegetable is no longer just a vegetable.” Suzi, front of house at Kingdom 1795 in Killorglin as she took our order last week.

“Vegetables are very important to us.” Chef Aitor at Michelin starred Nerua in Bilbao as he showed us his kitchen.

Just like the Basque chef, Suzi emphasised the importance of sourcing local and she and Chef Damien do just that and are thrilled with the momentum building among their growers. And just as was illustrated in Nerua (with a Baked White Onion, topped with a cod skin, pic at bottom), Kingdom 1795 has some gorgeous vegetables in their various dishes.

Garryhinch mushrooms on Wagyu (spoiled chef's presentation to show you!)

One of the highlights for me came with my mains: the Wagyu Beef Blade & Brisket, cabbage, stout mustard, house butter. When I folded back the cabbage, I found a concertina of thinly sliced mushrooms with the most amazing flavour. No wonder growers Garryhinch are adding to their reputation all the time. Amazing stuff and that Wagyu also lived up to its reputation.

CL was also humming away at the other side of the table as she enjoyed her Hake with tender-stem broccoli, scampi and warm tartare sauce, another perfect ensemble of flavours and freshness. And, of course, our side vegetables had also been treated with the utmost respect, another perfect offering gratefully received and dispatched with due diligence - no hurry here.

Pinot Noir

The pace in Kingdom 1975 is more or less classic French, giving time for a drop of wine in between courses or Calvados in Normandy where the pause has a title: Le trou normand (the Normand hole, the “gap” aids the digestion!).

Well, we filled the gap. Our white was the Chardonnay/Moscatel, Bodegas Nodus 2021, (Valencia, Spain), young and fresh with apple and pear and a touch of tropical pineapple and good persistence. The Romanian Pinot Noir, Cremele Recas ‘Legendary’ 2019, was striking, wonderfully fruity with black cherry and raspberry, nicely spicy too (cinnamon) and quite a long and elegant finish. One of quite a few excellent great-value Romanian wines making their way to this country again.

Goatsbridge trout

With the Trou Normand honoured, it was time for dessert: Sliabh Luachra Strawberries, elderflower, caramelised milk. Quite the treat and an excellent finish.

We had started well also, after a warm welcome from Suzi whom we hadn’t seen in three years (you know why!). They had just started in 2019 and then Covid put them to the test. But, like many others, they pivoted and did well with their Eat at Home offerings. Perhaps their most amazing evening came when they offered doughnuts (four in a box). It was a once off but the word got out and soon the queues around the corner “were like Puck Fair” and over 500 were sold.

She and her staff are brilliant around this lovely room and were in top form as always. They had extra good cause last week as they had just been named Best Restaurant in Kerry at the RAI Munster event in the Radisson,  Cork. The Michelin Guide has also called recently and commented: "An old boozer turned into a restaurant to cherish."

Hake

We use Goatsbridge Trout a fair bit ourselves and were glad to see the Kirwans’ produce in one of our starters: Goatsbridge Trout, pickled cucumber, lovage, trout roe. Delicious.

I enjoyed the Dressed Crab, kohlrabi, watercress, horseradish, another delicious dish, slightly delicate but nicely lifted by the Kohlrabi and Horseradish. 

Strawberries

A good start is half the battle. A good start for sure but no battle. Just an exquisite dining experience in the Kingdom.

* The building once housed the Kingdom Bar and the leasing records start in 1795 so that’s where the name came from. Restaurant manager Suzi and Chef Damien are the young couple behind this impressive restaurant in the middle of Killorglin, County Kerry. They honed their skills over three years in the lovely Screebe House in Connemara before taking on the Kingdom. You'll find them on the corner of Main Street and Market Street. And you'll find them online here and on Facebook and Instagram.

Nerua's Baked White Onion

Also on this trip:

Valentia Island's spectacular Bray Head Walk 

Cronin's Yard Loop Walk (near Carrauntoohil)

Superb Killarney Dinner at The Mad Monk by Quinlans

Castlerosse Hotel. Ace Base For The Kingdom