Ali Magic The Extra Ingredient In Sketch Menu At Imperial. 🎉🎉🎉

Chef Ali Magic

Extra Ingredient On Sketch Menu

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Brunch and lunch customers at Sketch in the Imperial Hotel can expect some delicious surprises in the weeks and months ahead. The menu was always attractive but now you can add in the Ali Honour contribution, the X factor that the well-known chef displayed in abundance at her city centre venue Ali’s Kitchen.  

Ali has just been appointed Executive Head Chef at the Imperial. The comfortable and eye-catching Sketch was the venue last Friday for a media preview of what to expect, an event that also marked the first birthday of Sketch. 

Hash Royal with Goatsbridge trout

“That year has flown by,” said enthusiastic GM Bastien Peyraud as he welcome his guests for the lunchtime tasting. My highlight from the menu was the Hash Royal featuring Goatsbridge Trout with Potato, Poached Egg and Hollandaise sauce, all in its own saucepan! 

On their already famous birdcage (used mostly for Afternoon Tea) came a Savoury French Toast (with Creamy Mushrooms, Spinach and Gruyere). And then there was the Cork Monsieur, Ali’s take on the iconic French snack with the superb O’Connell ham, Béchamel and Gruyere. Local produce is be supported on the new menu and next up was the Corn Fritter with Pea Purée, Mint Yoghurt and Ardsallagh Feta.

Anyone for steak?

The finish was quite a delight. The Toffee Apple Chia Pot was quite the treat, a well judged combination of the toffee and the crunchy apple itself. And I lingered long over the other dessert, the Sweet French Toast with seasonal compote, vanilla mascarpone and hazelnut crumble. I may well be ordering that again next time I’m in (which will be soon!).

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We had a lovely start as well with an alcohol free Cocktail and an Ardsallagh Crispy Goats Cheese with Romesco, an amuse bouche that certainly engaged the taste-buds, alerting them ready for the delight to come.

The Cork Monsieur. O’Connell’s Ham, Bechamel, Gruyere

Ali herself came out for a chat and she didn’t let us go away empty handed, everyone happy to head off into the afternoon sunshine with one of her renowned Cinnamon Buns. Went down well at home with a late afternoon coffee!

For info on Sketch, including opening times and contact details, please click here 

Brunch Bowl
Poached Egg, Hummus, Tenderstem Broccoli, Quinoa, Roast Peppers, Onions,
Sweet Potato, Salad, Herb Dressing

Dining out in Ireland? Cork in particular. Check out our up to date reviews here

Restaurants, cafés, and trucks included.

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Ardmore Cliff Walk

 Ardmore Cliff Walk

(pics taken on a sunny September day, last Thursday 29th)

You'll see this early 19th signal station (one over 80 built around the Irish coast)
for much of the walk.

You pass the Cliff House Hotel on your way to start the walk.
You may also start by the Round Tower.

Hotel (top left) and village below.

As you "climb" up towards hotel, take a look back towards the village and beach

Having passed the hotel, this path starts you on the walk

St Declan's Hermitage.

Here we go... on a sunny day

Cliffs and the wreck of the Samson from 1987

Pathway between carrots and parsnips takes you
in to signal tower where you can climb the outside steps
for even betters views. You can also see the tower at
Knockadoon, the next to the west.

Above and below: the wall of the ruined church in the graveyard.
This is the finish or start (if you prefer) of the walk)

The round tower overlooks the bay.
Didn't keep track of the time but the walk didn't take much more than an hour, if that.
And  the photos took a fair bit of that time. What I am sure about is that the trip back
from the village to Mayfield took 50 minutes.

Get to Midleton's Sage for Sunday Lunch or Dinner. Chop, chop!

 Get to Midleton's Sage 

for Sunday Lunch or Dinner. Chop, chop!

Chop

Looking for a treat this weekend. Then make haste to Midleton’s Sage. We were there last Sunday and the highlight was a pork chop. I kid you not. This was a pork chop like you rarely see nowadays, thanks largely to the skill of chef Darren Kennedy.

The menu is very flexible. Choose one from the Snacks plus one from the sides if you don't want to eat too much. There is amazing variety, not to mention quality, on offer, as the new chef is full of invention and those tastebuds will be saying thank you for coming for a long while afterwards.

And last Sunday we were thanking Chef Kennedy. Many of you will know him from his time at St Francis Provisions in Kinsale. After a culinary education in his native Cork City, he broadened his experience in London before returning to the Head Chef position in Kinsale and then he joined Sage about 12 months ago.

Like Sage co-owner Kevin Aherne, Darren draws from local produce including Rossmore Oysters, Caherbeg Meats (that chop), fish from Ballycotton, cheese from Ballinrostig and much more.

Smoked Haddock & Gouda Bhaji

Back to the table now! And that Pork Chop, supplied by the Allshire family in Rosscarbery who also supply beef here, was quite a treat! Already sliced and diced and so tender and packed to the edges with pleasure inducing flavours. It came with braised courgettes (these really enhanced the meat to a higher level) and there were other little pork bits in there as well and that trotter sauce tempted me to lick the plate (i did resist!). Also at hand was a side of smoked potatoes, a side that comes with all dishes from the grill.

From The Chargrill is another subsection of the menu. Others sections are Snacks, Small Plates, Mains, and Sides. You are bound to find something you like here! How about Cavatelli, monkfish, smoked tomatoes and purple basil?

Hake

CL’s main was another gem: Hake, Pumpkin, Borlotti Beans and a Mussel Velouté. Again a perfect combination of taste and texture, those superb beans from the Gortnacrusha Biodiversity Farm a perfect complement to the fish. 

She had been tempted by the Plaice (whole), Almond and Grenobloise but was very happy with the hake. Other mains included a Market Plate - Grilled Seasonal Vegetables, Ricotta and Walnuts and also a Beef Burger, Sesame Bun, cheese, pickles and chips.

Some tempting small plates also such as a Sirloin Carpaccio; Smoked Pork Nuggets; a Crab Caesar. A couple of snacks to mention: Marinated Olives and Gunpowder Cashews.

And it was from the quartet of snacks that we picked two to start with. We shared the Grilled Focaccia with Romesco and the Smoked Haddock & Gouda Bhaji, Labneh and Caviar. You’ll rarely see better Focaccia in these parts and the Bhaji was a rare treat as well. We didn’t make it to dessert, even the famed Midleton Brick was left to another occasion.

Grilled Focaccia

Driving duties also put the alcohol on hold and they have a quality selection here. Outstanding wines include the Tandem Casual Tempranillo  ( 90%) and Chateau de Cèdar Malbec while the Whites include the Judith Beck Chardonnay and the Frantz Saumon Sauvignon Blanc.

No shortage of cocktails here, lots of spirits too. They have their own lager on tap, bottles of the gluten free 9 White Deer beers and also the Stonewell Cider (that could go well with the pork chop!).

Sage contacts here  

Eating Out latest…restaurants cafes trucks.. up to date here 

Kilmora named Best Irish Cheese at British & Irish Cheese Awards. All the award winners here!

 Kilmora named Best Irish Cheese

 at British & Irish Cheese Awards

Judging in progress.

Killeen also a winner in Special Awards

On the same day that I bought a wedge of it at the Gubbeen stall in Mahon Point Farmers Market, the Killeen Farmhouse cows' milk cheese wins the Best Irish Cheese Award at the British & Irish Cheese Awards 2022. The Swiss-style cows’ milk cheese, which is produced at Portumna, Galway, took the trophy after more than 500 cheeses were judged in a single day at The Bath & West Showground on Wednesday 5 October, as the awards returned following a two-year hiatus. 

Trophies were awarded to all category and national winners during the British & Irish Cheese Awards Dinner on the evening of Wednesday 5 October, with the Supreme Champion award going to Ashcombe by King Stone Dairy in Gloucestershire and the Reserve Champion cup going to St.Jude by St.Jude Cheese in Suffolk. 

Organised by The Royal Bath & West Society, the 27^th edition of the awards saw over 500 entries judged in a single day, as the competition took place during The Dairy Show for the very first time. Among this year’s entries were 20 brand new cheeses that have been created since the awards last took place, representing the sudden boom in creativity that was witnessed within the cheese industry, following huge losses in business as the hospitality sector was closed down during successive lockdowns.  

A 50-strong judging panel made up of cheesemakers, cheesemongers, cheese experts, buyers and commentators assessed entries in their individual classes during the morning session, awarding Bronze, Silver and Gold accolades to deserving products from England, Scotland, Ireland and Wales. During the second round, all Gold award winners from each category were judged alongside one another to identify the category winners, before all category winners were judged during the final round to find this year’s Supreme Champion and Reserve Champion. 

British & Irish Cheese Awards 2022 trophy winners: 

CHAMPION 

Supreme Champion 

Ashcombe, King Stone Dairy Ltd 

Reserve Champion  

St.Jude, St.jude Cheese 

 

COUNTRY AWARDS 

Best English Cheese 

Ashcombe, King Stone Dairy Ltd 

Best Scottish Cheese 

Morangie Brie, Highland Fine Cheese Ltd 

Best Welsh Cheese 

Celtic Promise, Caws Teifi Cheese 

Best Irish Cheese 

Kilmora, Killeen Farmhouse 

 

MAIN CATEGORY AWARDS 

Best Flavour-Added 

Mexicana, Norseland Ltd 

Best New Cheese 

Big Nick, Chapel Cross Tearoom 

Best Export 

Gorwydd Caerphilly, Trethowan's Dairy Ltd 

Best Dairy Product 

Greek Style Natural Yogurt, BV Dairy 

Best Fresh 

Hebden Goat, Tenacres 

Best Soft White 

Winslade, Hampshire Cheese Company Ltd 

Best Semi-Soft 

Merry Wyfe, The Bath Soft Cheese Company 

Best Modern British 

Moreton, King Stone Dairy Ltd 

Best Blue 

Organic Whole Blue Stilton, Cropwell Bishop Creamery Ltd 

 

SPECIAL AWARDS 

Best Traditional Cheddar 

Pitchfork, Trethowan's Dairy Ltd 

Best Block Cheddar 

Vintage Somerset Cheddar, Wyke Farms Ltd 

Best Sheep Cheese 

Flower Marie, Golden Cross Cheese Co Ltd 

Best Cheddar 

Vintage Somerset Cheddar, Wyke Farms Ltd 

Best Territorial 

Red Leicester, Wyke Farms Ltd 

Best Goat Cheese 

Killeen Goat Mature, Killeen Farmhouse 

Best Organic Cheese 

Organic Whole Blue Stilton, Cropwell Bishop Creamery Ltd 

Best PDO/PGI Cheese 

Animal Rennet Whole Blue Stilton, Cropwell Bishop Creamery Ltd 

Best Prepared Block Cheese 

Best Mature, Saputo Dairy UK 

Best Cheese from a Member of the Specialist Cheesemakers Association 

Winslade, Hampshire Cheese Company Ltd 

Best Cylindrical 

Coloured Cheshire, Belton Cheese Ltd 

 

Picture credit: Andrew Gorman / The Royal Bath & West Society

Teeling Blackpitts Peated Single Malt. A Whiskey Fest in Cork next March. Cocktail Competition from Killowen

Teeling Blackpitts Peated Single Malt. A Whiskey Fest in Cork next March.  Cocktail Competition from Killowen. ********* Teeling Blackpitts Peated Single Malt 46% ABV I stood up quickly. Had just smelled smoke. Where was the source? Looked at the sockets. Though it wasn’t that kind of smoke. Opened the windows. Nothing burning out front. Back door. Nil again. Back in. Saw the empty Liberator bottle. The empty glass. The empty jigger. Smoke source! On my armchair table. So, sometimes, the old nose gets the aromas. The Liberator was the Port 'n Peat. No problem getting the aromas with this Teeling Blackpitts, their first peated whiskey. They are dominated by peat though I’d call it turf (which is a whole lot different to BBQ smoke). You really have to probe well with the proboscis to smell anything else under the blanket of peaty smog. The turf continues impressively on the palate, reinforcing the spice, and there’s a sweetness too, presumably from the Sauternes casks. Yet, the maturation somehow has rounded down the smoke effect and the finish is a good balance between the turf and the casks. That Liberator Storehouse Special Port ’n’  Peat (it's deliberately limited) had the properties to edge me along the old smoky road, but this one makes me pause. Not too sure how far I want to travel beyond that smoke threshold. There may be one particular reason for encouragement and I have seen it mentioned in a few places. It seems the triple distillation process that Teeling employed here (and normally employ) ”reduces some of the medicinal character you would get from a traditional Scottish Peated Single Malt…”. And then I had Take Two where, without the initial smoke-shock of the first tasting, myself and Blackpitts got on much better together! Hope for the future then! The Blackpitts is a non chill filtered, peated, single malt whiskey, aged in a combination of ex-Bourbon and ex-Sauternes wine casks. As you probably know, Sauternes is a highly regarded sweet wine from the Bordeaux region though there is a huge array of prices, ranging from under twenty to many hundred euro per bottle. They don’t say if the casks used here had been filled with the more expensive or the less expensive Sauternes! * I got mine via the Hip Flask Service at Bradleys of Cork. The general retail price per bottle seems to be in the mid to high 50s. ********* Subscribe to www.corkwhiskeyfest.com for ticket & event updates ********* Killowen Pangur Poitín Cocktail Competition

Having declared '2022 - The Year of Poitín' Killowen have decided to run a competition to help promote poitín as a premium spirit for quality cocktails. Pangur Poitín, which you will use for the competition, has been developed with the cocktail makers of today in mind. So, are you a budding mixologist or looking to add to your experienced repertoire of cocktails, and want to win £500 in cash? Then this is the competition for you!

Details for the competition can be found on our website on the following link:   Killowen Pangur Poitín Cocktail Competition Be sure to share this with any budding cocktail makers you know and best of luck to those entering. We can't wait to see what you come up with. *********

Beer of the Year 2022. New contender added!

My Favourite Irish Beers of the Year 2022

So far!!

(just two months to go!)

Contenders to end of September

September: Bradleys with Dot Brew Nice One IPA

August:12 Acres Pale Ale

July: Wicklow Wolf Locavore Summer 2022 Foraged Elderflower Saison

June: Wicklow Wolf Mescan Wit or Without You Belgian Wit

May: Wicklow Wolf Locavore Spring 2022 Barrel Aged Farmhouse Ale

April: Whiplash True Love Waits Dry Hopped Pils

March: Lineman Schadenfreude Schwarzbier

February: Wicklow Wolf  “Apex Cherry” Black Cherry Oatmeal Stout.

January: Whiplash Dry the Rain Double Decoction Dunkel

December: Lough Gill Mac Nutty Macadamia Nut

Best of September Short List

IPA: Bradleys with Dot Nice One.

Helles/Pils/Lager: Hope Limited Edition No. 27 Munich Helles. 

Session: Third Barrel Day Drinking Part Deux Citra Strata; 

Belgian Style Pale Ale: Wide Street Sound by Design 

Pale Ale: Post Card Ha’penny Bridge

Here's a plea  for info (for a forthcoming podcast) from Brian O'Connell of Beoirfest: Any brewers out there who want to tell how the energy prices are affecting them can do so quickly and in their own words at https://event.beoirfest.com/e6d59220  

Taste of the Week. Weekend Deluxe by Ryes 'n Shine Bakery

Taste of the Week 

Weekend Deluxe by Ryes 'n Shine Bakery

 "I am passionate about baking and always keen to keep things healthy. Ryes & Shine specialises in sourdough breads and other sourdough goods, often with a twist." That's the brief introduction to Angela Nöthlings, the proprietor of the new-ish bakery called Ryes 'n Shine.

I came across her for the first time last week at her regular Saturday morning stall outside Henchy's Pub at St Luke's Cross in Cork city and she had quite a selection (all the items are sourdough) on sale and a queue soon began to form.

We picked a few items, including what has turned out to be our Taste of the Week, the Weekend Deluxe. It is one of her speciality breads, a mostly white loaf with added wholewheat, it includes walnuts (and or pecans), cranberries (maybe currants, raisins) and 85% chocolate splinters – the perfect and healthy alternative to chocolate croissants! This bread can also be toasted and is a superb weekend breakfast treat. It is great with cheeses such as goats cheese or feta.

I have to admit that this beautiful loaf didn't last too long. Neither did the amazing Cinnamon buns that we bought. Next Saturday can't come soon enough. She probably won't have the Deluxe (made just once a month) but she'll have something equally delicious.

To order, contact Mayfield based Angela Nöthlings on 086-3565036. Also worth checking her Instagram – https://www.instagram.com/ryes.and.shine.cork/

Check out our Tastes of the Week for 2022 to date.