The Boatyard in Cobh Re-Launches this Weekend with Five New Stalls

 “Onwards and Upwards”

The Boatyard in Cobh Re-Launches with Five New Stalls 

Vinicius Almeid, manager of Harbour Burger - one of the new containers
 at The Boatyard Cobh 

 

Following a rollercoaster first year of trading, The Boatyard container market in Cobh is set to relaunch this weekend, showcasing five brand new businesses. 

The Boatyard, owned and managed by Cobh resident Rob Coughlan, now includes eight independent businesses offering six food outlets, a beauty salon chair rental business and a tattoo parlour.

In addition to its original containers, ROAST Coffee, Hook’d Fish and Chips and Hansum Rotisserie chicken, the five new containers at The Boatyard include: 

• Harbour Burger - A brand new burger container, created by top Cork chef’s Vinicius Almeid and Rob Coughlan. Juicy beef patties made with the highest quality beef sourced from Tom Durcan Meats, topped with a variety of tasty ingredients. 

• Milis - Bringing a sweet touch to the market, Milis, the Irish word for sweet, does not disappoint. Sarah O’ Driscoil brings crumble pots to The Boatyard along with the highest quality local ice cream and sweets

• Roberto’s Pizza - Rob Coughlan and Sarah O’ Driscoil are bringing a little piece of Italy to The Boatyard with their pizza napoletana made with the freshest local ingredients that makes for the best pizza in Cobh. 

• Samisa Beauty - Is Rob Coughlan’s new creation for Nail Technicians and Eyelash Specialists to come rent out a salon chair and provide customers with beauty services while overlooking the water.

• The Black Poppy Tattoo Parlour-  Jake and Barbra Stahlecker have created a stunning tattoo parlor at The Boatyard with a unique waterside location. This is the pair's second location in Cork.

To celebrate the summer relaunch, The Boatyard is hosting an event this weekend from Friday 14th to Sunday 16th of July, with special promotions, music and face painting and children's games from 12pm to 8pm each day. 

Ahead of the event, Rob Coughlan, Owner and Director of The Boatyard stated, “We can’t wait to welcome everyone to The Boatyard this weekend for the summer relaunch. It is our first full summer and we are looking forward to it. It has taken months of careful planning, building and renovating the new containers. Thanks so much to everyone involved, we are finally ready and can't wait to see everyone.”

Rob continued, “Our first year in business has been a rollercoaster and we are now looking forward to moving onwards and upwards with the addition of our five new containers. The Boatyard brings something fresh to Cobh, where friends and family can relax, socialize and enjoy some top quality food in an ideal waterside location. We have listened to our customers' feedback and are delighted to be offering three new food options as well as our exciting new concept beauty and tattoo containers.”

Rob regularly keeps his followers up to date on Tiktok and Instagram about the costs of running the businesses, to setting them up as well as breaking down the costs on things like cups of coffee.

To find out more about The Boatyard and the range of food outlets available, visit their social media pages @theboatyardcobh on TikTok and Instagram. 

press release

A Family Affair at Elbow Lane as Sharpe Brothers Take the Helm

News from Elbow Lane 

A Family Affair at Elbow Lane as Sharpe Brothers Take the Helm

Ronan (left) and Harrison

Brothers Ronan and Harrison Sharpe have been appointed to the two top roles at Elbow Lane, Cork’s iconic Smokehouse and Brewery as it moves to celebrate its 10th anniversary next year. Ronan (age 28) who is now the new general manager joins his older brother Harrison Sharpe (age 30), currently the head chef of Elbow Lane to lead one of the city’s best-loved eateries into its next decade.

The brothers have long dreamt of working together and this came to fruition at Elbow Lane; a restaurant famous for fostering young talent and for having an enviable staff training and mentoring programme. Chef Aishling Moore started out in the kitchen at Elbow Lane before leaving to set up Goldie. 

Located on Oliver Plunkett Street, Elbow Lane, best known for its open-fire cooking and succulent meat dishes,  is part of the progressive Market Lane Restaurant Group which also includes Market Lane, Goldie, ORSO and Blackrock Castle restaurants. 

"We are both delighted to be given the opportunity and responsibility to head up at this very special restaurant,” says Harrison. “We bring very different skills and strengths to the business which actually makes it better as a whole. Working with a sibling means that your patience is never-ending. You both share the same goals and want the business to succeed. Being able to trust each other implicitly makes running a business so much easier."

Ronan adds “Harrison is the best chef I know, and I am enormously proud to be working alongside him.  We can be totally honest with each other in a way that only siblings can, and I know he will always have my back and vice versa. “

The brothers are very clear about their vision for the business.  “We want to build on the restaurant’s great reputation and to continue to provide a unique experience that leaves a lasting impression on both new and repeat customers,” says Ronan.

“We have amazing colleagues working with us at Elbow Lane and we want to continue providing them with all the opportunities they need to excel.   We have just started an in-house graduate programme where staff can study as they work to achieve real, transferrable skills while being paid a salary. This way the team can help ensure that all elements of the restaurant meet, anticipate, and exceed the changing needs of our diners.

The Sharpe brothers come from a family steeped in the business of food, farming, and hospitality. Brady Quality Meats was set up by the family and mum, Mary, is a third-generation publican at the famous Brady’s Bar in Waterford as well as the producer of ‘Irish Gourmet Butter’.  The boys grew up helping in these businesses from an early age. Later, Harrison did his degree in culinary arts and Ronan in hospitality management; both studying at the Waterford Institute of Technology. They loved the fast-paced culinary scene in Cork and gradually moved to the city when the right opportunities arose.

Other developments include the creation of a fermentation room where Harrison can develop more of the by-products of the Brewery to enhance his dishes. This includes not only vinegar, mead, kombucha and malt expressions, but also ingredients like miso and soy. As with all of the Market Lane group of restaurants, sustainability is at the heart of the operation at Elbow Lane and while the restaurant is best known for its delicious steaks and low and slow-cooked ribs and pork cuts, Sharpe has developed strong relationships with local growers, and vegetables are increasingly taking more of the limelight on his plates.

One day in West Cork. Rosscarbery, Glandore, Union Hall, Reen Pier, Castletownsend, Baltimore, Celtic Ross, Lough Hyne, Cliff Walk, Clonakilty

 One day in West Cork 

Warren Strand, Rosscarbery

Our itinerary for this day in West Cork started at our base, the lovely Celtic Ross Hotel in Rosscarbery. Glandore, Union Hall, Reen Pier, Castletownsend, Baltimore,  Lough Hyne,  Cliff Walk, and Clonakilty were all visited before we got back to our hotel in the evening.

Took the side road (from Rosscarbery) to Glandore and enjoyed the views of the waters between it and Union Hall and made a stop or two. From Union Hall, we headed for Reen Pier and enjoyed a longer break here.

Warren Strand, from the cliff walk.

After Reen, we made our way to nearby Castletownsend. Included a visit to the old church in our walkaround and then a lovely lunch at Mary's Anns (link below). On then to Baltimore as the sun continued to shine even if the wind was brisk. Spent quite a while watching young boys and girls being trained on boats in the harbour and just outside of it (link at end of this post).

Looking out at Galley Head lighthouse from Warren Strand.

Lough Hyne was our next stop. Quite a few people here, relaxing, picnicking and swimming in the clear waters. No stop in Skibbereen (next time!) as we headed back to the Warren Strand in Rosscarbery and took that short steep-ish cliff walk with its views over the sunny strand and the Galley Head lighthouse in the distance.

The Celtic Ross Hotel, from the cliff walk

I

Into Clonakilty then looking for a bite to eat. But quite a few places on our mental shortlist were closed (in some we were too late for daytime opening eg Scannells, others weren't open on Wednesdays). But there was a good crowd in the Courtyard Bar, both inside and out. The atmosphere, lots of craic and laughs, was inviting, a counter full of lively conversationalists having a drink and, in the room itself and outside, quite a few were dining. Here, I found a tasty curry that certainly did the job. 

Glandore sailing

Then it was time to head back to Rosscarbery and a walk around the village. Good to see life returning to the idle Pilgrims with Jacks busy preparing for their opening (that followed a few days later). Market House was open, while across the road O'Callaghan Walsh opens on Fridays and Saturdays only and a trusted source told me that the food is as good as ever.

Glandore

Lough Hyne

Curry in Courtyard Bar, Clonakilty

Bounce all you like in the sheltered corner by the Celtic Ross.
Often a very lively spot but this was taken a bit too early in the morning!

Castletownsend. Church & Castle

The Lövön, tied up at Baltimore

Baltimore in the afternoon sun

Clear waters of Lough Hyne

O'Callaghan Walsh, weekend restaurant in Rosscarbery

Market House restaurant in Rosscarbery

West Cork patriots remembered in Rosscarbery

Top athlete remembered in Rosscarbery. O'Mahony's exploits would earn a
West Cork Sports Award these days!

Baltimore basking in the afternoon sun

See also on this trip:

Light Lunch at Mary Ann's in Castletownsend

One Day in West Cork

Mizen Head Fascinates, even on a grey and windy day.

Baltimore Young People Learning The Waves.

Dining Well In Celtic Ross. Summer of '23.

and previously

Reen Pier Magic. Day and Night.

John Torode’s Ireland visits Kinsale. See it on RTE2 this Friday

John Torode’s Ireland visits Kinsale 

See it on RTE2 this Friday

Meeran, Head Chef at Kinsale's Rare, and John (right)

John Torode's Ireland, a TV show which documents the Masterchef star, restaurateur, and cookbook author’s culinary journey around Ireland, lands in Kinsale this Friday on RTÉ 2. 

Featuring a number of Kinsale food and hospitality businesses John gets an insight into some of Kinsale’s favourite food heroes including a trip to Fishy Fishy, Kokos, Rare Restaurant, Kinsale Mead and Sams Bar. 

During his visit to Rare Restaurant, he chatted with Head Chef Meeran Manzoor and General Manager Ciaran Fitzgerald about what makes Rare unique. 

John also sampled one of the signature dishes at Rare and learned about the local produce in Ireland’s ‘Silicon Valley’ of food produce, West Cork. 

Meeran said “It was such an honour and pleasure cooking for John. He has a genuine interest and curiosity about the locality. We were very proud to show him what we do in Rare.”

 The show will be aired on Friday 14th at 8:30 pm on RTÉ 2.

Keep up to date with the latest news by following Rare Kinsale on social at @rarekinsale

CorkBillyBeers #33. Four excellent IPAs. Worth looking out for from White Hag, Boundary, Wicklow Wolf and McGills

CorkBillyBeers #33

Craft journey with White Hag, Boundary, Wicklow Wolf and McGills

Four excellent IPAs. Worth looking out for.

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White Hag Danann Juicy IPA 5.8% ABV, 440ml can Bradleys

Dark orange colour, hazy of course, topped with quite a big soft white head. Aromas are hoppy, pine and citrus. A pretty stern bitterness. There are no less than five hops employed) fronts the palate though the caramel malt sneaks in its sweet contribution to make this an intense flavour experience. Quite a beer actually, especially if you like your hops to have the edge that results in a bitterish lip-smacking finish.

They say: Our brand new Juicy IPA Danann, has unlocked a whole blast of juice from a combination of Citra, Mosaic, Columbus, Strata and Chinook hops.

From that quintet, you can expect the juicy blast they mention and flavours ranging from tropical to strawberry, plus dank notes and hints of spice and pine. Quite a melange then for their first juicy IPA but well balanced.

Enjoyed this juicy one with its hoppy spine and malty sweetness at the edges. 

Very Highly Recommended.

For your Diary: Hagstravaganza 9 - August 12th 2023.

“Tickets for this annual event, which is the highlight of our year and of many of our customers, are officially on sale!

As ever, we are striving to continue setting the bar even higher for ourselves and we're aiming to make this our biggest festival yet.

On top of having some of craft beer's global leaders & plenty of top-class up-and-coming breweries, we will host the best of Irish food producers we work with, live music, the usual beer garden Olympics, and some other surprises... and of course a magical train journey to the afterparty!!”

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Boundary Imbongo Tropical IPA 5.5% ABV, 440ml can Bradleys 

“Imbongo is our Tropical IPA. It’s absolutely jam-packed with all of the juicy, tropical and stone fruit goodness.” So pleased are the brewery, and of course its customers, with this beer that it has been promoted to core status.

Colour is a light hazy orange with a soft fluffy head that sinks slowly. Hints of mango and apricot in the modest aromas. And more of the tropical on the palate. Bursting with flavour for sure but also well-balanced.

Boundary Brewing was established in 2014 and is a cooperative brewery, shaped and run by its own members. At the core of the brewery is the drive to produce brews inspired by both Belgian and US beers and styles. This one is certainly different to your usual tropical IPA, serious yet seriously quaffable.

Tasty and clean and Very Highly Recommended.

They strive to use only select high-grade ingredients which include Simpsons Malts and American hops. And if this doesn’t sound exciting enough, check out the cans! An IPA that apparently took 18 months to perfect.  Extra pale malt and Mosaic and Azacca hops were used in the worthy and worthwhile effort.

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Wicklow Wolf Tundra Tropical IPA, 5.6%, 440ml can.

“Tundra is a New England-style IPA, dry hopped with a massive amount of tropical hops.”

That is how Wicklow Wolf introduces their Tundra Tropical IPA, now one of their core beers. It has a hazy colour and a soft white head. Aromas are tropical, like mango lassi, even a little dank and resin. It is tropical, sweet and tangy on the palate, and is even more tropical here including a burst of mango and pineapple but with enough of a modest acidity to keep it all in balance. Just a slight bitterness in the finish but it is very satisfying and leaves one licking one’s lips as HM might say.

Very Highly Recommended

Best served at 8 degrees and I’ve seen pairing suggestions of Grilled sardines, a Morbier cheese or a grapefruit/peanut/spinach salad. I’m thinking it would be fine with meats and veg from the BBQ, and quite a few pizzas. A big juicy NEIPA like this will be perfect with a big juicy burger; if you're an untidy drinker or eater, then have a roll of heavy-duty kitchen paper handy. Happy Summer.

Geek Bits

Best served at 8  degrees

IBU: 30

Hops: Citra, Mosaic, Idaho 7 & Sabro.

Malts: Pale, Wheat, Flaked Oats, Cara

By the way, if you are a hop nut, then the White Hag Danann might be a safer bet. An unsafe bet? That would be staking your wad that New England is in the tropics even if the tropics are in New England. Confusing!

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McGill’s Waterville IPA 5% ABV, 500ml bottle Centra Waterville

Up to about ten years ago, it was almost impossible to get craft beer in Kerry. But, with at least five breweries in the county, all that has changed. 

MCgills are the most recent of these breweries and their beers are widely available in the county including now available at both Killarney Carry Outs. We came across it first in the Lobster Bar and Restaurant in Waterville where McGills are based. Very happy with it this well-balanced drink. That led to a spur-of-the-moment meeting with brewer Joe McGill on the following morning and we are now well into his beers.

Colour of the Waterville IPA is a mid-gold, very slightly hazy, with no shortage of carbonation. Pine and citrus feature in the aromatics. In the palate, you'll find a subtle, malt sweetness and refreshing bitterness. Smooth, really bursting with flavour.

“Like an angel crying on your tongue,” brewer Joe McGill sings its praises. Not too sure I’d go that far but Highly Recommended.  Joe suggests pairing it with“ Strong, spicy food: curries, burgers, fish & chips”. 

Joe says that each beer is unique to the area of South Kerry. “They reflect our local heroes, culture, and history. To give you a few examples: “Our blonde is named in honour of the famous Skellig Monks. Our Stout is named after the local Dark Sky Reserve which is one of only three gold-tier reserves for stargazing in the world. Our Red Ale is named after local woman Maude Delap who was the first person in the world to study the full life cycle of jellyfish in captivity.” 

INTRODUCING THE LODGES AT 5* GLENLO ABBEY HOTEL & ESTATE

press release

INTRODUCING THE LODGES 

AT 5* GLENLO ABBEY HOTEL & ESTATE

Prices from € 340 per night for a 3-night weekend getaway in 2-bedroomed lodge 

The multi-award winning Glenlo Abbey Hotel & Estate has just added a brand-new product offering to their already impressive portfolio.

The Lodges is a stunning new development of 11 luxury, self-catering residences nestled among 138 acres of beautifully landscaped grounds on the banks of Lough Corrib, and surrounded by mature trees and verdant shrubbery, and only a short stroll from the elegant 5-star hotel. The perfect home away from home for families, golfer getaways and groups of any size, the Lodges offer autonomy and privacy, whilst still benefitting from almost all the hotel’s sumptuous amenities.  With private on-site parking, each Lodge really feels uniquely yours throughout your stay.

King of the castle

Construction works on Glenlo’s Lodges commenced in March 2022 and completed in June 2023. Almost all the 30+ subcontractors used by Carey Building Contractors on the project were local Galway or Connaught based companies with local suppliers engaged to maintain the high-quality finish standards. Millimetre Design was tasked with the impressive interior look.

Classic contemporary in style, the Lodges reflect Glenlo's integrity and elegance. One of the key external features is the gorgeous stone cladding, supplied by a local quarry based in Headford, Co. Galway. The design inspiration for the warm tonal colour scheme came from the surrounding lakeside landscape and rose garden. Interior design features include custom design furniture covered in sumptuous fabrics, luxury wallcoverings and feature lighting. Each Lodge has its own private entrance, and each bedroom is ensuite. A marble fireplace gives a beautiful centre piece to the cosy living area and brings some of the warmth and comfort of your own home. Guests will also find a fully equipped kitchen and dining area.

Offering a choice of 1-, 2- and 3-bedroom Lodges, there’s plenty of options for those looking for an extended solo break or time with family or friends. All bedrooms adjoin a plush marble-tiled en suite bathroom. For families with young children cots and highchairs are all available on request at no additional charge. Each Lodge has its own private entrance and patio area for you to relax and unwind. For those long, summer evenings, you can avail of a barbecue for hire at a nominal charge for al fresco dining. Guests staying for 7 nights will arrive to a Glenlo Welcome Hamper with all the essentials to get you settled in.

To enhance your stay further, Glenlo’s Culinary team have devised a menu of options to add to your stay.  Get all the essentials to prepare your Full Irish Breakfast in the morning, or why not add a Barbeque Hamper to your stay, including Chefs special marinades and sauces.  For those planning on touring the gorgeous West of Ireland, why not add a picnic to enhance your travel experience?

Some of the lodges are also dog friendly offering dog bed, bowl and treats for your canine companion (€50 dog/cat charge per stay).  

For those wishing to take a break from the kitchen stove, Glenlo offers a delicious selection of eateries including the River Room Restaurant overlooking the estate, the Pullman Restaurant on The Orient Express, the Oak Cellar Bistro and Palmers Bar & Kitchen.

Guests staying at The Lodges can also avail of the many on-site facilities and activities including, golf, driving range, falconry, fishing, estate bicycles and serenity walks so you can make the most of your experience at Glenlo and the 138 acres.  The ultimate escapism waits at GLO Spa & Wellness with its relaxation lounge and tranquillity terrace, for post treatment downtime further adding to your ultimate relaxation and elevating your comfort.  All activities need to be pre-booked prior to arrival to avoid disappointment.

Glenlo Abbey’s Team will be delighted to assist you with any queries by telephone on: Tel: Intl +353 (0) 91 519600. Or Email: stay@glenloabbey.ie   www.glenloabbeyhotel.ie