Clanard Court Hotel. Leading 4-Star Hotel in Kildare

Clanard Court Hotel. 

Leading 4-Star Hotel in Kildare

Steak!

Let us begin this tale with a drink even though our host hotel, the Clanard Court, has everything you'd expect to find in a four-star hotel. But this one is rather special.

The drink (drinks really) are their newly introduced Flavours of the Land Summer Cocktail Range featuring the produce of neighbouring counties and indeed some of the ingredients, such as Athy Local Honey and Mary Gruffery’s marmalade, are ultra-local. Other suppliers include Ballykeefe Distillery, Royal Oak Distillery, Glendalough Distillery, Blackwater Distillery, Highbank Orchard, Poachers Drinks and Stillgarden Distillery.

Blade of beef

Apple Mojito

So when we called into the  hotel's lively Bailey’s Bar and Bistro that evening, we “studied” the list - no shortage of advice - and made our choices. Top picks were the “Highbank Apple Mojito” based on Highbank Apple Rum, Athy Honey Water, Lime Juice, Local Fresh Mint Leaf, and Poachers Irish Soda (for her) and, for me, the Seven Glendaloughs based on Glendalough Distillery Summer Gin, Highbank Apple Brandy, Athy Honey Water & Poachers Wild Irish Tonic, all Irish ingredients and absolutely superb. 

There are six of these cocktails in all and if you want to try the spirits (without all the add-ons) they have a tempting list of perfect serves lined up for you!

Baked Alaska

And that local support is carried into the food as well. “Supporting local and recognising award-winning producers plays a key part in our whole food ethos – our Lamb and Beef are sourced from various craft butchers using livestock exclusively from the pastures of Leinster, our Milk, Wexford Ice Cream and Farmhouse Cheese come from free-range cows, our Signature Tomato Chutney is made in-house from locally grown vegetables and our Seafood is simply the best from Kilmore Quay & Dublin Bay.”

Bird's eye view of Clanard Court

We arrived about 4.00 pm on a Sunday and were surprised to find the car park quite full. It is a large area and there were far more cars there than you'd expect for a 45-room hotel. The reason was the people were here for the excellent food and we got to enjoy that ourselves later on. 

Ancient East cocktail,
based on Blackwater Strawberry Gin

Highlight for me was the classic 10-ounce Sirloin Steak served with Sauteed Onions & Mushrooms, House Fries, and Creamy Peppercorn Sauce, perfectly cooked and perfectly accompanied, a delicious delight. 

CL was also on the beef, enjoying the 32-Hour Slow Cooked Blade of Beef with Spring Onion Mash, Pearl Onion, Barley, Smoked Bacon Ragout, perfectly cooked and presented and another winner.

Bath, in bedroom

Breakfast (mini)

We started with the excellent Shredded Duck & Vegetable Spring Rolls with Sweet Soy & Chilli Dressing and our dessert (shared), the Bailey’s Gluten Free Baked Alaska (Layered With Fresh Fruit, Strawberry Ice Cream & Italian Meringue) provided the sweetest of finishes! As you can see, the menu is quite wide ranging (includes a selection of pizzas) and they also offer a Plant-based menu. 

Service was super friendly all through and that continued at breakfast in the morning. Again, there is a range of dishes on offer, some from the buffet, others from the kitchen. After the night before, I settled for a glass of orange, a few spoons of muesli and the mini-Irish (one of everything). Very happy with that tasty start to the day! 

The rooms are spacious and well-appointed, with comfortable beds, plush bedding, and all the modern amenities. The bathrooms are also spacious and have large walk-in showers. We had an upgrade and that suite, one of the newer rooms, included a free-standing bath in the large bedroom and a private garden terrace. 

Homemade!

The hotel, in a rural area at the edge of historic Athy, is well placed for travel with motorways (M9, M7) close at hand - you’ll be in Dublin in less than an hour for instance - and it is easy to visit much of the midlands from here.

And if you are travelling around or even on your feet all day shopping in Kildare Village, you’ll really appreciate a pampering session in the Revive Garden Spa & Beauty Rooms, “where time is left at the door and you can let yourself unwind and relax in our sanctuary of pure bliss! Revive and rejuvenate your mind & body with our heavenly range of treatments.”

They do weddings here also and in some style. Facilities include their own Little White Chapel. No half measures here! No wonder they are regular award winners and not just for weddings.

Alpaca

Conferences and gatherings are also catered for at Clanard with a number of suites of different sizes, all with the technological facilities you expect these days such as LCD Projector, Screen, Ceiling Speakers, Podium, Markers, Pads, Pens, Iced Water and Free high-speed internet access. 

Seven Glendaloughs 

The hotel and grounds are really well maintained (the hedges around the car park were being trimmed as we departed on Monday). And, on the grounds, you will also see a group of Alpacas and Jacob Sheep grazing.

Alpacas and Jacobs Sheep

We really felt at home here thanks to manager Eoin Jacob and his extremely friendly and welcoming staff. They certainly went above and beyond to make our stay enjoyable.

Also on this visit (thanks to Into Kildare for helping):

Newbridge Silverware.

Clanard Court Hotel.

Kildare Village - Athy - Burtown House

Recent Visit:

The National Stud & Japanese Gardens 

You're on course for a great time when you stay at Lawlor's of Naas 

Lawlor's Naas is a great base for Kildare's many attractions 

A taste of what’s on for the weekend at Cork on a Fork Fest. Forecast looks good for Saturday & Sunday!

A taste of what’s on for the weekend at Cork on a Fork Fest

Hake and Chips at Electric

 

The fun weekend of feasting and fun continues until Sunday with a jam packed schedule

See Events at a Glance for an overview of what’s on, where and when!

Cork on a Fork Fest is well-underway and so far there have been street feasts, giant sharing paellas, special charity dinners, cooking demos, tasting trails, a producers meet-up, a food climate declaration from Cork City Council, and much more. 

The jam-packed festival programme continues until this Sunday 20th August, so head into Cork City as there’s something for all tastes. 

It’s best to check out the full programme on www.corkonaforkfest.ie to plan your weekend.

Many events are already booked out today but here are a few last minute things to go to…

• Workshops at The Butter Museum, Shandon: 2pm-4pm, no booking required.
  The Butter Museum is the place to be for families and adults alike on Friday afternoon and they have announced a number of new demos and talks:  traditional soda bread and butter, a talk on
  
  
  
  spiced beef, a talk on traditional sweets from Shandon Sweets, Samosas from Syrian Restaurant, cake tasting with Myo’s cafe, a butchering workshop and more.   This will move indoors if raining.
• Cool Food School Children’s Cooking Demo:  2.30pm
  A fun and interactive pop-up cooking class for kids at St Peter’s,
• Black Gold: 4.30pm: Learn how Cork developed its taste for black pudding and how it adapted over time to keep up with our ever evolving food culture, while you enjoy delicious samples from Farmgate and The English Market hosted by Kate from Flavour.ie.
• Of Irish and Oysters Talk. 4.00pm.  Talks are taking place all day at Crawford Art Gallery Theatre.  Don’t miss the 4pm one this afternoon - Of Irish and Oysters talk, a Salty History of Shuckin’Around and Irish Culture, according to Patrick McMurray - Oyster Sommelier & Champion Shucker.

• Soma Coffee Cupping and Tasting:  6.00pm:  An evening of coffee cupping - learn how to taste coffee with Soma’s head roaster and director, chat, and discuss all things coffee. Finish with Espresso Martinis & a bag of coffee to take home.

  

  Cooking demo with Orla McAndrew

  
  

 

Tomorrow:

Saturday’s programme is packed to the brim.  If you didn’t get a ticket to some of the booked out events like the garden picnics, the healthy eating puppet show, DiverCITY at the Imperial, the food photography workshop, or international tea ceremony at Nano Nagle, there’s still lots to enjoy, including pop up free events.

• Festival Demo Marquee and Markets: Sat 9.30am-6pm, no booking required.
  There will be a 100 seat Festival Demo Marquee on Emmet Place (outside the Cork Opera House) all day with a host of exciting talks, demos and tastings.  There will also be market stalls to peruse on the day, and free face-painting (limited) from 12pm-3pm and giant outdoor games from 2pm-4pm. All events are free thanks to Cork City Council, Failte Ireland, Ireland’s Ancient East and the Wild Atlantic Way.
• 9.30am: From Farm to Fork cooking demo with Farmgate - A look at cosy comforting autumn food.
• 10.45am:  Leftover Larder Love - zero waste cookery demo with Orla McAndrew.  
• 12pm:  Nutrition and Healthy Snacks for You and Your Family- a talk and demo with Mary Carmody Nutritionist & Mindset Coach & Consultant.
• 1pm:  Rachel Allen cooking demo.
• 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: Three of Cork’s chefs take to the stage in a race against the clock to cook and serve up a quickfire dish using ingredients sourced only from the sea and soil of Cork County.  Featuring Brian Murray (Glass Curtain) and Darren Kennedy (former Sage Midleton) and Ali Honour (The Imperial).
• 4pm: Cooking demo with William Murray Currabinny.
• 5pm: Pupusas (stuffed tortillas/flatbread) cooking demo and sampling with Cork Migrant Centre. 

  

  Paella at L'Atitude

  
  
  
  
• Free Food Talks at the Festival Live Stage at Crawford Art Gallery:  11am-5pm, booking necessary for all events.
• 11am:  From Farmer to Cheese Maker with Dan Hegarty.
• 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.  Almost booked out.
• 2pm:  Healthy Eating Puppet Show for primary school kids.  Fully booked.
• 3pm:   Tips on improving mood and brain health through a healthy gut, with Atlantia Clinical Trials.  Fully booked.
• 4pm:  Cork Food – a food writers’ perspective: PANEL with Cork’s (and Ireland’s) leading food writers.

·        A Community Celebration of Food - fringe festival: 
Community gardens throughout Cork City will open up to the public on 19th August during Cork on a Fork Festival in partnership with Cork Food Policy Council to celebrate the wealth of community food and growing.

• Cormarket St Market & Play Street, Sat 10am-12pm Pop into the city in the morning with your family for lunch in one of the city’s gorgeous restaurants and from 2-4pm.  There will be free limited facepainting on Maylor St and everyone will have lots of fun with giant outdoor games..

• Cork on a Fork Tasting Trail:  10.30am
  Enjoy a food stroll through Cork City to places that are off the usual food route where tastings are generous and the people lively. Vegetarian friendly.
• Yoga and Brunch on the Boardwalk: 11.30am
  Join Alchemy School of Yoga for an outdoor class on the boardwalk at Electric and a delicious brunch bursting with fresh, Cork produce afterwards in Electric. Suitable for all yoga levels.
• The English Market Cooking Demo: Sat 2pm-4pm:  Outside the English Market Grande Parade, no booking required.
  Award-winning Cork Chef Orla McAndrew will do an English Market cookery demonstration and sampling on Thursday and Saturday, using ingredients from The English Market.
• Harley StrEAT BBQ, 3pm-7pm, Harley St next to the Metropole
  Jive down to Harley Street in the VQ, just beside the Metropole Hotel for a salsa themed BBQ and cocktails, while you listen to live music.
• Sourdough and Wine Harvest: 3.30pm Callanans Bar
  Immerse yourself in a captivating event dedicated to the art and science of sourdough bread-making and natural wine.
• Oyster Shucking Fun & Seafood Tasting:  7pm, The Metropole
  A magical evening of mollusc-related food, fun and frolics, also incorporating the Cork Oyster Shucking Competition, open to all. Judged by Guinness World Record Oyster Shucker, Paddy McMurray. Includes a sparkling oyster reception, seafood light bites & a drink.Masterclasses also available for amateurs earlier in the day.
• Bookshelf Cork on a Fork Supper Club:  8pm The Bookshelf at The Elysian
  Experience an exceptional 5-course dining journey showcasing talented local producers in the region.  Wine pairing also available.
  
  

Sunday

Again many events are booked out like the teddy bears picnic in Fitzgerald Park, the Feast of Fashion event and the Wasted zero waste dinner at L’Atitude 51, but there’s still lots to enjoy.

• Make and Taste 3 unique coffee roasts, 11am Izz Cafe
  Owner Izzeddeen will take you through the process of roasting 3 different types of green coffee beans and you’ll leave with a copper coffee pot and coffee bag.

·        Sophie’s Cork on a Fork Brunch. Sat and Sun 12pm-2.30pm
Sophie’s Rooftop Restaurant will serve a specially curated Cork on a Fork brunch menu, full of Cork only ingredients.

·        Sailing, Shucking & Shanties:  Cork Harbour Cruises 2pm
Enjoy a 2.5-hour cruise of Cork lower Harbour, and take in the sights of Cobh, Spike Island, Haulbowline and Blackrock Castle. Famous fishmonger Pat O Connell from the English Market will be shucking oysters for your tasting, and there will be lots of entertainment on board with Sea Shanties

·        Responsible Good Food Talks and Demos at Good Day Deli, Nano Nagle Place: Sun 3pm-5pm, no booking required.
Good Day Deli at Nano Nagle Place is hosting talks and demos with their producers in Cork who care equally as much about environmental stewardship as the quality and flavour of their produce.  Pop along on the day and hear from West Cork Coffee, Richards Little Farm, Hive Mind and more. 

• Irish Whiskey & Pastry Experience: 3.30pm The Shelbourne
  Enjoy selection of The Shelbourne’s favourite whiskies paired with a combination of unique pastries like baklava, profiteroles and cake.
• An event of wine, charcuterie and cheese:5.00pm The Kingsley
  Indulge your senses and savour the perfect pairing of exquisite wines, charcuterie and a carefully curated selection of cheeses.

 

This is just a selection of what’s on, so make sure you check out the full programme for more.

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 more than doubled in scale. The inclusion of free and sustainable events is important to the festival’s ethos to ensure it really is a festival for all!

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. 

An excellent Chardonnay from Austria. Beck’s the best.

 An excellent Chardonnay from Austria.

Beck’s the best

Judith Beck Chardonnay Austria 2022, 12.5% ABV, 

RRP: €21.95 Stockists: Le Caveau, 64 Wine, Greenman Wines, Bradleys Cork

“The region around Lake Neusiedl (in Austria) is particularly suited to cultivate Burgundian varieties and provides optimum conditions for Chardonnay.”  - Le Caveau.

Winemaker Beck is brief, to the point: “..handpicked grapes, whole bunch pressed, natural fermentation in old Barriques, 6-7 months ageing on the lees.”

Fruity, Aromatic

We have an excellent and delicious Chardonnay on our hands here! The light gold colour with tints of green is a good indication of its youth, and the micro-bubbles on the glass suggest that it has been aged on the lees, which gives it a creamy texture and complexity. The fruity nose of peach and apple is also a classic characteristic of the variety, and the full-bodied palate with good acidity and a long finish makes it a very enjoyable wine to drink.

A Chardonnay from Austria? I was a little surprised when I first came across this wine about six years ago but have come to expect the high standard now. It is harmonious from start to finish. Very Highly Recommended. Try with fish or poultry dishes or pasta or on its own.

In Brief

• Colour: Light gold, tints of green
• Nose: Fruity, with notes of peach and apple
• Palate: Full-bodied, with creamy fruit, good acidity, and a long finish
• Food pairing: Fish, chicken, pasta dishes
• Grape: Chardonnay

At this point, Judith Beck is on my short list of favourite winemakers. Here she explains how they get the best from their whites: Due to the warm climate and the very light soils, we usually have perfect physiological ripeness at an early stage. Acidity levels can be quite low. That’s why we like to work with skin contact on our whites to give them extra structure. The whites are fermented and matured in large wooden casks or old Barriques. This and the relatively long maturation on fine lees results in marked varietal characteristics as well as lasting fruitiness and aroma complexity. Wines definitely suitable for bottle ageing of several years.

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Check my growing list of top wines for 2023

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Check out my Good Value Wine List here

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They decided in 2007 to convert to biodynamic viticulture with the help of the expert Dr. Andrew Lorand. Keeping the vines naturally healthy includes cover crops, care for biodiversity, fertilizing with organic humus, manual labour, considering moon cycles for the working processes, and many other details.

You’ll see lots of wildflowers and weeds and grasses growing in the vine rows here. “We welcome everything that buzzes here” so note those bug hotels around. If you visit in the autumn, you may well see them digging in the cow horns. 

And there are a few by-products. Obviously, the hens that wander around lay eggs. Not so obviously, the same kettle used in the preparation of herbal tea as a plant resistance improver is used to make their beers including a Pale Ale and Punk Pils.

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