Excellent Elbow Lane Continues Leading Smoking and Brewing Role as 10th Anniversary Approaches

Excellent Elbow Lane Continues Leading Smoking and Brewing Role as 10th Anniversary Approaches

Duck breast

The Sharpe brothers, Ronan (manager) and Harrison (chef), have recently been appointed to the two top roles at Elbow Lane, Cork’s iconic Smokehouse and Brewery as it moves to celebrate its upcoming 10th anniversary. 

But it was an old favourite that I first turned to on last week’s visit.

I’ve often said here, and elsewhere, that their Angel Stout is one of the very best, a superb combination of hops and malt, made with the restaurant's food in mind. My very first sip confirmed previous impressions as the roasted malt showed well in the flavour. The hops  - Hercules Germany, Pilgrim UK and Williamette USA - go in early in the process and their bittering qualities make for a lovely balance, a delicious pint and even better with the dishes that follow.

Duck in blankets

The menu is written daily and is divided into Snacks, Small Plates and Mains. Of course, there are sides too and you could well have an enjoyable meal from that list which includes the likes of Blue Cheese Creamed Greens with almonds; King Oyster Mushrooms in panko crumb with Chorizo and aioli; and Baby Potatoes, crème fraiche, malt syrup and fine herbs.

To get up and running, we picked one from the Snacks: the Duck in Blankets, Berbere, herb yoghurt and one from the Starters, the Confit Octopus, roasted salsa, pickled red onion and ancho mayo. Berbere, a spicy mix, is a key ingredient in the cuisines of Ethiopia and Eritrea. And it is their use of spices, seasonings and sauces from around the world that really set Elbow Lane apart. Both the duck and octopus benefitted from their judicious application the other night.

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On Friday, 19th August, as part of Cork on a Fork Fest, Elbow Lane Brewery will showcase its limited-edition range of award-winning beers. Join head brewer Russell Garet for an informal, informative and FUN tasting in the restaurant. More details here.

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Outstanding Deep fried pork belly

Pork Belly

I was pleasantly surprised to be offered a taste of the deep-fried pork belly with fish sauce caramel, chilli and peanut. This starter is a testament to the skill of Chef Sharpe (at work less than 2 metres away) who is able to create such a delicious and flavourful dish with just a few simple ingredients. 

The pork belly is perfectly cooked, with crispy skin and tender meat. The fish sauce caramel adds a sweet and salty flavour, while the chilli and peanut provide a bit of heat and crunch. If it is on whenever you call, it is well worth considering. I’ll certainly be ordering it next time as it is probably the best expression of pork belly that I've ever come across.

For our main courses, we chose the lavender honey duck breast and the wood-grilled ribeye steak. Both dishes were outstanding. The duck breast was tender and juicy, and the lavender honey sauce gave it a unique and delicious flavour. The ribeye steak was cooked to perfection, and the smoked cascade butter added a touch of richness. A serving of the excellent Elbow Chips (another of the sides) also embellished the meats as did a sip or two of that excellent stout.

Dessert

Aside from Skeaghanore Duck, Elbow Lane also supports local producers such as the Allshire Family, Tom Durcan, K. O’Connell, Rossmore Oysters, Churchfield Community Gardens, Singing Frog Gardens, The Olive Stall and On the Pig's Back (both for cheese), Irish Gourmet Butter, Glen Farm (for goat), Mr Bells (spices and seasonings), Minch Malt, Killahora Orchards, Stonewell Cider, local gins, and also 9 White Deer (gluten-free Kolsch).

Ice wine by Killahora

Speaking of drinks, another that we enjoyed over the evening was their own Elbow Lager. They don’t over-process, and use old German brewing methods. The lager has a slight haze, is unfiltered and takes 6 weeks overall. This continental-style lager is particularly refreshing and owes its flavour to Pilsner and Munich malts and "Noble" hop varieties imported from Germany and Czechia. It weighs in at 4.4% ABV (same as the stout) and the hops used are Saaz, Hersbrucker (for its subtle aromas) and Hercules (for its bittering qualities) and is recommended for lighter dishes.

Dessert? Yes, please. Our choice was the Elderflower and mascarpone sorbet, pistachio crumble, white chocolate rice pudding, strawberries, and long pepper syrup. Lovely sweet amalgam, easily eaten at a relaxed pace. Of course, that pleasant sensation was infinitely enhanced by a glass of the Killahora Rare Apple Ice Wine. Just the job after an excellent meal.

By the way, it is not all meat here. There are vegetarian options and also a fish option (it was John Dory on the bone the night we were in). Add in the excellent friendly and helpful staff (they know the menu), always the case here, and you are on a winner. 

Check the menu here. 

Elbow Lane is part of the Market Lane group that also includes Market Lane, Goldie, ORSO and the Castle Café.

On Friday, 19th August, as part of Cork on a Fork Fest, Elbow Lane Brewery will showcase its limited-edition range of award-winning beers. Join head brewer Russell Garet for an informal, informative and FUN tasting in the restaurant. More details here.

CorkBillyBeers #38. Summer of Sours, with Lough Gill and Whiplash

CorkBillyBeers #38

Summer of Sours, with Lough Gill and Whiplash

A few sours for sunny days.

Just before the summer turned sour(-ish), with my usual impeccable timing, I bought a few sours.

There is quite an array of wild sour beers, mostly from Belgium and Germany, and they include Lambic, Gueuze, Kriek, Belgian Red-Brown, Berliner Weisse, Gose and Wild Ale. Most of these use wild yeast and bacteria.

But what we are dealing with here are gathered together under the Modern Fruit and Adjunct Sours banner by beer writer Mark Dredge in his recent Beer (A Tasting Course). “Inspired by desserts and dominated by the flavour of fruits and other ingredients, these beers are often more sweet than sour.”

They are usually low in alcohol and IBU. Mark lists a few top examples and the one you may be able to get your hands on is the Sierra Nevada Wild Little Thing (5.5% ABV). I’ve seen it regularly in Bradley’s, North Main Street, Cork. “Drinks like a glass of fresh, low-alcohol rosé wine,” concludes Mark.

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Lough Gill Pain & Perfection Pastry Sour 4.0% ABV, 440ml can Bradleys

The colour is a murky orange with a very short-lived head indeed. Mango leads the aromatics. With lactose in the mix, I was thinking this might be on the sweet side but, thankfully, the Lough Gill team got the balance pretty much spot on and there’s enough sour coming through to make this that little bit tart and a big bit refreshing. 

Ingredients include Mango, Passionfruit, Guava and Lactose.

Lough Gill tells it as it is: This is the ultimate Tropical Fruit Pastry Sour refreshment for those sunny hot days. Brewed with the addition of lactose sugars & then Triple Fruited with heaps of Mango, Passion Fruit and Guava purée for the right balance in sweetness and sour fruit flavours. The resulting beer is a thick, juicy, fruity exotic brew.

Agree with that, mostly. Wouldn't say it is all that thick! Happy with the overall result though. Highly Recommended.

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Whiplash Fruit Salad Days Mango & Lime Sour, 3.8% ABV, 440ml can Bradleys

A sour fruited Berliner Weisse is how Whiplash classes this Mango and Lime Sour. 

It looks the part, looks like a large Mango lassi once its white fizzy head quickly fizzes away.  Aromas are richly fruity, not just from the hops but also from the ale yeast. And that fruit fest also continues on the palate, not surprisingly since they have added lots and lots of organic Mango and Lime fruit pureé.

Have to say the Lough Gill Pain & Perfection was much more to my liking. A rare disappointment for me then from Whiplash and now I'm a bit wary about their other recent sour, the Apricot, which is a few cans behind in the queue. Fingers crossed!

Geek Bits

Pilsner Malt

Wheat Malt

Hops are El Dorado (also in whirlpool).

Adjuncts: Mango, Lime

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Whiplash Fruit Salad Days Apricot Sour 4.1% ABV, 440ml can Bradleys

Whiplash: “We're back with our Berliner Weisses and this time around it is Mango & Lime and Apricot. Each is built on a base of Pilsner and Wheat Malts and the cleanest kettle sour we can manage, and then we absolutely load them up with fruit. There's no denying their flavours upon tasting, they're bursting at the seams!”

On this particular one, they add: Kettle soured Berliner Weisse bursting with apricot purée. A certified summer banger. 

Berliner Weisse? Author Mark Dredge (in Beer. A Tasting Course) says: The “fast sours” are light German-style wheat beers with refreshing acidity, often brewed with added fruits or dry hops.

This apricot effort looks much like its companion, like a large Mango lassi and aromas are, surprise, apricot. Not the deepest sour you’ll come across but enough to at least hint at the possibility of refreshment even if it turns out to be on the shallow side. No knockout here, I’m afraid.

Geek Bits

Pilsner Malt

Wheat Malt

Cascade

Apricots

 

Victoria Cross, Cork August 2023

Victoria Cross, Cork August 2023

(passing by, so just a few pics)

The Crow's Nest name remains as a
towering student accommodation 
block replaces the former pub
at Victoria Cross.

Two of the older businesses in the area, above and below.

The Pink Clinic (rear) and, below, a UCC facility by the river.

Blarney Castle Gardens at end of July.

Blarney Castle Gardens end of July.

Pics taken 31.07.2023

Take a load off Annie
Lig do Scith

Peacock butterfly

Large tile in floor of rest hut (above and top)

Local Shellfish Takes Center Stage at Goldie for Cork on a Fork Festival (16-20 Aug 2023)

Local Shellfish Takes Center Stage at Goldie for Cork on a Fork Festival (16-20 Aug 2023)

Oysters. Pics by Ruth Calder- Potts

For the highly anticipated Cork on a Fork Festival (16 – 20 August), award-winning seafood restaurant, Goldie (Oliver Plunkett St), will showcase the county’s rich bounty of sustainable shellfish with a mouthwatering menu on Thursday evening 17^th August 2023.  Guests can tuck into a feast of locally landed mussels, oysters, crabs, prawns and lobster cooked with Goldie’s signature flair to bring out their unique tastes and textures.

 All profits on the night will go to Ballycotton RNLI.

Head Chef Aisling Moore

“As well as being delicious, we want to highlight how shellfish can help create a healthier marine environment,” says Aishling Moore, Head Chef of Goldie. "It is also a good opportunity to show our support of Ballycotton RNLI. We are acutely aware of the invaluable service they provide to the small fishing community of Ballycotton where we source the majority of our produce for the restaurant. We look forward to a long, fruitful relationship with them” she added.

Sustainability is at the heart of operations at Goldie which has held a Michelin Bib Gourmand since 2021. The restaurant is famous for using every part of every fish to create its menu. It also operates a ‘whole catch’ approach by creating new dishes daily based on what arrives on the day boats from nearby Ballycotton harbour, so there is no wastage.

The menu on the 17th August illustrates what an important role shellfish plays in fostering the health of our coastal waters. Both farmed and wild shellfish, particularly oysters and mussels, improve water quality by removing nitrogen, sequestering carbon and increasing biodiversity. Other varieties such as lobsters and crabs are most often caught in traps and pots, which is a low-intervention method of fishing. These pots are designed to allow undersized fish to escape and have little impact on the seabed.

There will be two sittings on the night at 5.30pm and 8pm.

Don't miss these FREE demos and talks at the Cork on a Fork Fest. Marquee, Festival Stage, and around the city.

Don't miss these FREE demos and talks at the Cork on a Fork Fest Marquee, Festival Stage, and around the city

Alan Kelly, The Milkman!

Rachel Allen, zero waste talks, Michelin star chefs, bread and butter making workshops, cookoffs, English Market cooking demos and much more

 

Save the date!  A 100-seat cooking demo marquee will pop up on Emmet Place (outside Crawford Art Gallery) all day on Saturday 19th August for Cork on a Fork Festival Featuring a host of exciting talks, demos and tastings, there’s something for everyone.  And the best part… all the events are free!  

 

Cooking up a storm in the Festival Marquee will be Celebrity chef Rachel Allen from Ballymaloe Cookery School, zero waste chef Orla McAndrew, William Murray from Currabinny, Pamela Kelly from Farmgate, Cork Migrant Centre, and more.  

 

There will also be a fun Rebel County mystery box cook-off competition between with The Glass Curtain, Sage and others, moderated by Irish Examiner food writer Joe McNamee, and a live podcast with McKenna Guides, Michelin Chef Takashi Miyazaki from Ichigo Ichie, Michelin rated chef Aishling Moore from Goldie and Claire Condon from Good Day Deli. 

Justin - Bertha's Revenge

 

While you’re there, you can enjoy local treats from the adjacent Cork on a Fork Fest mini market, get info on healthy eating at the HSE stand, and have lots of fun with face-painting and live music during lunchtime and giant games with Let’s Play Cork in the afternoon.

 

Meanwhile, the Cork on a Fork Festival Stage will be housed at the 70-seat Crawford Art Gallery Theatre and will feature many informative and fun talks from food experts and local producers. On Friday 18th August, don’t miss ‘The Magic of Milk’ interactive presentation with UCC; Cork Food Culture in Literature, History and Heritage with renowned food historian Regina Sexton and more; an insightful chat between Guaranteed Irish and Cork producers, including Ballymaloe Foods, St Patrick’s Distillery, West Cork Eggs Ltd., and West Cork Biscuit; a Bertha’s Gin Talk and Tasting (almost booked out), a fascinating insight into Supermarket Food Trends and their impact on Health and the Planet; and a talk on Oysters and Irish Culture by the world Oyster Shucking champion. 

 

Moving on to Saturday, the Festival Stage will host family friendly demos, a panel discussion with leading names in Cork food who are not originally from the city; a  Healthy Eating Puppet Show for primary school kids (booked out), tips from Atlantia Clinical Trials on improving mood and brain health through a healthy gut, and what is sure to be a fascinating perspective on Cork Food with Cork's (and Ireland’s) leading food writers.

 

Orla McAndrew

All the demos in the Festival Marquee and Festival Stage are free thanks to the support of Cork City Council, Failte Ireland, Ireland’s Ancient East and The Wild Atlantic Way.

 

Not only that, but throughout the week, a host of other free demos and talks will take place throughout the city, including the opening symposium ‘Feeding Cork the sustainable and healthy way with Cork Food Policy Forum’, a fun Bread and Butter Making workshop and other demos at The Butter Museum, and English Market Cooking demos.

Chefs Brian (Glass Curtain) and Aishling (Goldie)
enjoying the launch in the English Market

 

There will also be ticketed demos including The Cork Oyster Shucking Championships at The Metropole, coffee roasting three ways at Izz Cafe, pizza making, cocktail making workshops, child friendly sensory cooking classes at St Peters, tutored beer tasting at Elbow Lane (booked out), Black Gold – Cork’s Blood Pudding Culture Talk and Tasting with Flavour.ie at Farmgate, coffee cupping, distillery demos, an International Tea Ceremony at Nano Nagle (booked out), a Sourdough and Wine Harvest at Callanans, and a food photography workshop (booked out)...the list goes on with more than 100 events.  Not only that but a host of community gardens will open to the public and do demos over the week.

 

Cork on a Fork Festival was established by Cork City Council in 2022 as a celebration of dining and nightlife in the city and the world-class produce found in the wider Cork region, this year’s festival has doubled in scale with many new events added to the lineup.

Whether you want to taste your way through the city on a food trail, take part in unique culinary experiences at a pop-up event, learn a new skill at a talk or workshop, enjoy live entertainment at a street event, or feast on the finest local food, there will be plenty to see, do and devour. With some events close to capacity or already sold out, and with just one month left, it’s time to make a booking to avoid disappointment. 

Cork on a Fork Festival is a Cork City Council Festival, supported by local hospitality businesses, Fáilte Ireland, Ireland’s Ancient East, Pure Cork, Cork Business Association, Cork Airport, Atlantic Clinical Trials. 

The full programme can be found on www.corkonaforkfest.ie or follow @corkonaforkfest for live updates.

For a full list of demos and talks taking place during Cork on a Fork Festival see 

www.corkcity.ie/en/cork-on-a-fork-fest/what-s-on/demos-workshops-and-talks/

Here's hoping the sun shines as it did at this Cork food fest in 2012

Cork on a Fork Demo Marquee, Sat 19th Aug 

• 9.30am-10.30am: From Farm to Fork – cooking demo with Farmgate
• 10.45am- 11.45am:  Leftover Larder Love - zero waste cookery demo with Orla McAndrew.  
• 12.00pm- 12.45pm: Cooking demo (
• 1pm:  Rachel Allen cooking demo on local food.
• 2pm:  “The Art of Culinary Sustainability”.  A chat with Takashi Miyazaki from Ichigo Ichie, Aishling Moore from Goldie and Claire Condon from Good Day Deli, podcast live for McKenna Guides.
• 3pm: Rebel County Mystery Box Cook-Off
• 4pm: Cooking demo with William Murray, Currabinny 
• 5pm: Pupusas (stuffed tortillas/flatbread) cooking demo and sampling with Cork Migrant Centre.   

Cork on a Fork Live Stage at Crawford Art Gallery Theatre  

Friday 18th Aug

• 10am: “Magic of Milk” interactive presentation with Prof Alan Kelly UCC School of Food and Nutritional Sciences.
• 11am:  Cork Food Culture in Literature, History and Heritage Talk.
• 12pm. 1.35pm: Join Guaranteed Irish for an insightful chat with Cork producers - Ballymaloe Foods, St Patrick’s Distillery, West Cork Eggs Ltd., West Cork Biscuit.

• 2pm:  Bertha’s Gin talk and tasting with Justin from Ballyvolane House (almost booked out).
• 3-4pm:  A walk through the supermarket – Food trends and their impact on health and planet with Dr. Aylin Sahin, UCC School of Food and Nutritional Sciences.
• 4pm:  Of Irish and Oysters - a Salty History of Shuckin’Around and Irish Culture (according to Patrick McMurray - Oyster Sommelier & Champion Shucker).

Saturday 19th Aug

• 10am: Cork Food Policy family friendly event.
• 11am:  Cork Food Policy family friendly event.
• 12pm Cork on a Fork – a new Cork perspective.  A panel discussion with leading names in Cork food who are not originally from the city.
• 2pm:  Healthy Eating Puppet Show for primary school kids.
• 3pm:   Tips on improving mood and brain health through a healthy gut.
• 4pm:  Cork Food – a food writers’ perspective: PANEL with Cork’s (and Ireland’s) leading food writer.

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