Pie Fiesta at Gallaghers. Comfort Food in a Comfy Cork City Corner

Pie Fiesta at Gallaghers

Comfort Food in a Comfy Cork City Corner

Beef Pie

Gallaghers of MacCurtain Street is well-known for its signature dish, Beef and Beamish Pie. But we learned last week that it also makes a super fish pie.

The evening was wet and cold, and comfort food was on our wish list. And we got it in accomplished abundance at the junction of Bridge Street and MacCurtain Street.

Soon, we were sitting in our own cosy corner, with a Christmas tree at my left hand and a bottle of stout in the other as we studied the menu.

I had already settled on that signature pie: “the original Beef and Beamish Pie (Beamish stout, braised beef and root vegetables, topped with a crispy puff pastry)". They serve it with fries or mashed potatoes. I chose the mash, which worked very well with the pie.

All the lovely ingredients are hidden under that crisp puff pastry that covers the bowl and extends down the outside. The savoury treasure underneath is a filling and comforting, delicious mix, and you can taste why it has been on the menu here since Noreen and Martin Gannon opened their doors in 2013.

The Fish Pie is a mixture of fresh fish, including salmon, cod, mussels and prawns. It is topped with mashed potato and parmesan crust, with a side of toasted sourdough.  With the various fish nicely balanced, CL enjoyed this one no end, and two very clean plates went back to the kitchen. 

Pork Belly

A Ballyshannon statue of Rory
Gallagher. Lots of Rory
memorabilia in the
Cork pub. He lived close by.

I’m sure most of you are well used to various pies and know how hot they can be initially. In this respect, Gallaghers’ are no exception. Just take it easy; you’ll have plenty of time to enjoy. The cutlery for each pie includes a large spoon! Which pie was the best? Despite some cross-table sampling, we found it difficult to give a one-two. Looks like a replay is called for!

The pies are more or less traditional and are not just for the festive season.  The menu is quite large with something for everyone, including the likes of Buttermilk Chicken Burger, T-Bone Steak, Roast Cider Chicken, Fish ’n Chips, Lamb Curry, Twomey's Beef Burger and Catch of the Day (which was Sea Bass on the night we were in.)

In some restaurants, it can be difficult to find gluten-free options, but not here, where you have plenty of choices, including starters like chicken wings, crispy cauliflower, seafood chowder, and more. See the menu here.  

Our starter was the Korean Pork Belly (Parsnip puree, house pickles, Gochujang glaze), a flavourful combination, sweet and spicy, and melt in the mouth. That set the scene nicely for a lovely meal.

Of course, we got a warm welcome. We stepped in from the cold, were greeted immediately and shown to our table. Everyone got quite a greeting from the helpful staff. Indeed, the staff - chatty, smiling, efficient - contributed in no small way to the general and genial atmosphere. We left this friendly place with, yes, a stomach full of food, but also with a sense of well-being.

My drink, by the way, was Stag Stout from 9 White Deer in Ballyvourney. I’ve long been a fan. It is a medium-bodied traditional dry Irish stout at 4.2 % ABV. It is designed to appeal primarily to traditional stout drinkers, and also happens to be gluten-free, the first of its kind anywhere in the world.

Gallaghers. A comfortable corner.

Beer of the Week. Kinnegar Black Rabbit Black Lager, set to "bring the house down".

Kinnegar Black Rabbit Black Lager 4.5% ABV 

440 ml can Bradleys 

Black Rabbit is really going to bring the house down!

It’s black, and the head, coffee-like, builds up like a stout. The guys at Kinnegar admit to taking some delight in messing your head. Explore a little further, sniff and taste, and you slowly begin to realise you have a black lager in your glass.

It takes a few sups, though, as this hybrid's flavours, mostly the roasted flavours of a traditional Irish stout, keep you puzzled. Hybrid because the Donegal tinkerers fermented this with lager yeast. Along with the clean and crisp character expected of a lager, the roasted malts deliver notes of coffee and cocoa. It finishes light and refreshing, like a lager. It is like very little that you have tasted before. This is quite a mould breaker and Very Highly Recommended.

Not surprisingly, the Kinnegar rabbits are hopping all over the place, declaring: “You’ll love it from the can, but just wait until you try the nitro version, …. on draught ..… …Black Rabbit is really going to bring the house down!”

The light body makes this an easily drinkable choice. It's perfect for those looking to explore the darker side of craft beer without the heaviness of a stout. It didn't take long to work its way into a favourite position here!

See the full 2024 Beer of the Week listing here

Blarney Castle Gardens. November Frost

 Blarney Castle Gardens

November Frost

(Pics taken 26th Nov 2023)

Syntax. Ester Barrett

Sunshine. Leaves.

River. Castle

Blarney House

Cattle Grazing

James Whelan Butchers Opens 14th Shop, in Douglas, Cork

 James Whelan Butchers Expands with the Opening of 14th Shop, in Douglas, Cork

Welcome to James Whelan Butchers at Douglas Court . Pic: Karolina Winters

James Whelan Butchers, the renowned family-owned Irish butcher known for its commitment to quality and service, has this week opened its 14th shop in Douglas Court Shopping Centre, Cork. This new location represents not only a significant milestone for the business but also a promise to bring exceptional meat products to a vibrant community of food lovers in Douglas and the East Cork area. The shop will create over 20 new jobs and is part of a state of the art Food Hall at Dunnes Stores, Douglas Court Shopping Centre.

The new Food Hall will see some of Ireland’s leading artisan food brands coming together under one roof offering a shopping experience on par with global best standards. James Whelan Butchers will join other artisan food producers Sheridans Cheesemongers, Nourish Health Store, Baxter & Greene, Pizza List, Sushi Gourmet, and Offbeat Donuts.

The new team members at Douglas Court will embody the same passion for craftsmanship and dedication to excellence that has been the hallmark of James Whelan Butchers since the business was founded by James and Joan Whelan in the 1960s. 

Speaking on the launch of their 14th shop, CEO of James Whelan Butchers, Pat Whelan, stated:

“At James Whelan Butchers, we believe in the power of community and relationships. We are incredibly proud to be opening our 14th shop in Douglas which will allow us to connect with a whole new audience, sharing our passion for bringing the highest quality meats and exceptional service to more people. We look forward to becoming a cherished part of the Douglas community.”

Pat added: “This expansion would not have been possible without the very special partnerships we have nurtured with other like-minded food producers, who share the same ethos as us around sustainable food production. Nor would have been possible without our loyal customers and friends, some of whom have shopped with us since we first opened our doors in Clonmel almost 60 years ago.”

The new shop in Douglas Court Shopping Centre will feature a wide selection of James Whelan Butchers’ award winning signature aged meats, along with a range of artisan products that celebrate the richness of Irish agriculture. Each cut reflects our dedication to quality, innovation, and sustainability, ensuring that every customer enjoys an authentic and satisfying dining experience.

As the new shop opens, the team at Douglas Court would love to hear from people who may be interested in joining them in their new location. To find out more about career opportunities at the Douglas Court shop or at any of the other James Whelan Butchers shops, email careers@jwb.ie or visit www.jameswhelanbutchers.com.

James Whelan Butchers is now accepting Christmas orders both online and in-store. Also, as a special gift to customers, the team at James Whelan Butchers are offering free delivery on in-store orders over €100, featuring all the holiday dinner favourites, including slow-reared, free-range Irish turkey, traditional bone-in and boneless ham, and award-winning spiced beef.

press release

Beer Of The Week. Brehon Standstill Cold IPA

Brehon Standstill Cold IPA 5.0% ABV, 440 ml can Bradleys 

Remembering Italia Novante when the country came to a standstill!

We didn’t win a game…but that didn’t make a dent in the Italia 90 party in Ireland. Even the hosts’ winner, by Toto Schillachi (RIP), that sent us out at the quarterfinal stage was only a blip. 

We had built up enough credit for that massive party. As the Brehon brewery is based on a working dairy farm, they had to think ahead to view the final game. They recall on the can label, “the cows milked early, not a car on the road, a whole nation around the TV”. A complete standstill! 

Great times, and two decades later, Brehon collaborated with Italian brewery Birraffico Gregorio to deliver this beautiful cold IPA. “Call it burying the hatchet,” they say. But as there never was a hatchet, they called it Standstill instead!

This cold IPA, light gold with streams of bubbles rising towards a white foamy head, combines lager's crisp and refreshing qualities with the bold, hoppy flavours typically found in traditional IPAs, something that bit different for real beer drinkers. Those vibrant hop notes, immediatly noticeble, are balanced with a clean malt backbone. 

Brewed with a lager yeast, the aim was to highlight the hop flavours. It is a refreshing, light-bodied beer featuring notes of tangerine and grapefruit with subtle undertones of pine and citrus. It's ideal for both seasoned IPA drinkers and those new to the style. The chilled fermentation process gives it a smooth, perfectly crisp finish. Very Highly Recommended and Beer of the Week.

* What are your favourites from our 2024 Beer of the Week list? Check it out here.

Stellar Flare. Festive Flourishes. Greene’s Current Set Menu. Based on outstanding local produce.

Stellar Flare. Festive Flourishes. Greene’s Current Set Menu

Based on outstanding local produce.

Cod

Greene's newly introduced Christmas set menu features several delicious festive options. For those who prefer to stick with their favourites, don’t worry—classic dishes like Steak on the Stone and Quigley Lamb Shank are still available.

We just happened to be at the menu’s unveiling last Tuesday, and we gave it a big thumbs-up. The food was outstanding, and while the portions were generous, we enjoyed the meal without feeling overly stuffed at the end.

Spiced beef

With a glass of Monte Cacada, an oak-aged Portuguese red blend, in hand and some delicious bread to nibble on, we examined the menu, which included three courses (plus a side) and coffee or tea for €59.00. They asked us to choose our dessert initially, and we paid special attention to that section!

For starters, one of the options was Turkey and Ham Hock Terrine along with Chicken Liver Pâté. CL was particularly keen on the traditional Cork Spiced Beet dish, a Christmas favourite in the area. Greene’s take on it elevated the dish with the beautifully presented beef, accompanied by pickles, celeriac remoulade, and Coolea cheese fondue—a fantastic combination!

Duck

Beetroot and Goat Cheese is a popular pairing in Cork City and beyond, especially with cheese from the local Ardsallagh farm. As always, Greene’s Head Chef, Nicolas Javier Alegre, added his own twist, resulting in the delightful Waterfall Farm Beetroot Risotto with Crispy Beetroot and Ardsallagh Goat Cheese. This dish definitely earns five out of five!

For my main course, I chose the Confit Duck Leg from the fabulous Skeaghanore Farm in West Cork. It came with Caramelised Red Cabbage, Colcannon Mash, and Cranberry Sauce, making for a beautifully dressed, festive meal packed with flavour.

Baked Alaska

Across the table was a beautifully cooked piece of cod, served with spinach and a creamy sauce. From a selection of seven sides, CL chose Colcannon while I opted for Fries.

Now, onto the sweet ending! They offer four tempting desserts along with an Irish Farmhouse Cheese Selection. My colleague chose the Orange Crepes Suzette, which featured orange sauce and mascarpone—a true gem worth trying.

Crèpe

Some restaurants may compromise on dessert quality, but not Greene’s. I highly recommend their Sticky Date Pudding with Toffee Brandy Sauce and Vanilla Ice Cream—a delightful treat. 

I skipped that this time and went for the Baked Alaska (Christmas Pudding and Brandy Custard Ice Cream), which brought a festive feeling in November. The ambience was enhanced by the waterfall flowing over the red sandstone outside the floor-to-ceiling windows, the cosy interior with its calm, warm lighting, and the friendly and efficient service throughout our meal.

Pre Service Calm in Greene's

FULL IRISH BACK IN BOTTLES WITH EIGHT DEGREES. Better, bigger and bottled

media release

BACK IN BOTTLES WITH EIGHT DEGREES

Full Irish IPA is better, bigger, and bottled

Eight Degrees Brewing has just released its newest beer – Double Irish Double IPA – in bottle format. The independent Irish microbrewery based in Mitchelstown, Co Cork, has taken customer-favourite Full Irish IPA, packed it with even more hops and amped it up to 7% ABV. It’s big, bold and naturally adventurous. It’s also only available in 500ml bottles.

“This is something that people have asked us for many times over the years,” says founder / owner Cam Wallace. “We started off in 330ml bottles, moved into 440ml cans - with a few limited edition detours to 750ml bottles en route! - and now, with a new bottling line recently installed, our 500ml bottles are out there in the world.”

“The Double Irish DIPA was a natural choice for the 500ml bottle,” adds co-founder / owner Scott Baigent. “We also wanted to showcase a bright and fresh new label design and we’re delighted with the feedback that we’ve been getting from retailers and customers.”

The brewery has also released three other beers from its core range in bottle format with the new label design: Howling Gale Irish Pale Ale, Citra Single Hop IPA and Full Irish IPA. These will also be available in 440ml can format.

It’s been a busy time at Eight Degrees with the release of Déjà vu Hopfenweisse, The Crux Double IPA and Cumulus Lupulus Cloudy IPA over the last eight months, getting back into the beer festival swing of things, opening the brewery for popular Friday afternoon tours and installing a new bottling machine.

“It’s a challenging time across the board for those of us in the independent microbrewery world,” says Baigent. “But we’re happy to be back at Eight Degrees with our fantastic team, focusing on producing a great core range and having fun brewing new beers.”

“The eighteen months where we weren’t working in the brewery just feels like a very strange dream now,” adds Wallace. “It’s good to be back in beer!”

Wallace's dream team

For more information:
Scott Baigent: scott@eightdegrees.ie
Cam Wallace: cam@eightdegrees.ie

About Eight Degrees Brewing
An award-winning Irish microbrewery renowned for its innovation and experimentation, Eight Degrees was founded in 2010 by Scott Baigent and Cam Wallace. The brewery, which has always been based in Mitchelstown, North Cork, was acquired by Irish Distillers in 2018. It was bought back by Baigent and Wallace in late 2023. They continue to work with the same core brewery team to release a selection of consistently Naturally Adventurous beers.
www.eightdegrees.ie

 

Torres "Clos Ancestral". Moneu, an ancestral native variety, is key in this imposing Penedès blend.

Familia Torres Clos Ancestral Penedès (DO) 2020, 14% ABV

€21.95 Bradleys

Moneu, an ancestral native variety, is key in this imposing Penedès blend.

In Dublin in 2015, Miguel Torres spoke of how the family were recovering or “recuperating” forgotten grapes, not always successfully. He revealed that they had recuperated 38 ancient Catalan varieties. Not all were good, but six were top-quality and “very well adapted to a hot and dry climate”. One of the successes, Moneu (an ancestral variety native to Catalonia), is part of the all-Spanish blend that makes this Clos Ancestral; the other grapes are Tempranillo and Garnacha.

The organic wine is a medium-to-dark ruby colour. Its rather intense aromas are expressive and inviting, hinting at natural red fruit with floral notes. The palate is strikingly fresh, with flavours of blackcurrant and spicy notes. The tannins are smooth, and the imposing wine finishes long. Very Highly Recommended.

Delicious and elegant, its finesse and versatility allow for a variety of pairings with medium-aged cheeses (think of Killeen Farm’s gouda, Coolea Mature, and, I can vouch for this one, Hegarty’s Cheddar), charcuterie, lean cuts of meat like sirloin or rump steak, and fish in cream or butter-based sauces. The ideal serving temperature is 14–16C.

DO Penedès

With 2,700 years of winemaking history, it is the oldest winemaking region in Catalonia. Penedès is a broad, open appellation that stretches across a swathe of land between the sea and mountains, midway between Barcelona and Tarragona. The influence of the sun and the Mediterranean Sea makes Penedès an exceptional wine-growing region. Its unique nature is responsible for the diversity of DO Penedès wines, with the differences in climate, landscape, and soil resulting in a thousand flavours and aromas. 

Taste of the Week, on the double. Carrig Bru and Cashel Blue

Taste of the Week

Carrig Bru and Cashel Blue

 I was walking through Dunnes Stores in Patrick Street recently and spotted these two at the Sheridan's counter. They are small pieces of two of the best cheeses around and so convenient for couples or singles. At this size, you get through them in no time, before they have a chance to get hard at the edges. 

So I helped myself to Crozier Blue (one of Ireland's best blues, the other is its dairy mate Cashel Blue). The Bru is made by Carrigaline Farmhouse cheese and then aged by Sheridans. They wash the rind with Irish craft beer as the cheese matures, so that's another reason to enjoy it!

So there you go, a superb Taste of the Week, on the double..

On the Craft Trail. Session time with Whiplash, Wicklow Wolf, Boundary, and Lough Gill

On the Craft Trail.

Session Time with 

Whiplash, Wicklow Wolf, 

Boundary, and Lough Gill

Whiplash Rollover Session IPA, 3.8% ABV, 330 ml can 

“Hoppy little short-arsed banger rocking the Citra, Mosaic, Simcoe, Ekuanot hops”

I'm not too sure about the short-arsed bit, but it does come in a short can and packs quite an IPA despite being short on ABV. It is ideal in a session, though, where it is Very Highly Recommended.

For a decent session, this Whiplash Rollover is my go-to choice. Murky orange is the colour - no way you’re going to see through this haze! This was our session beer of 2020 and this most recent tasting confirmed it’s as likeable as ever.

Pale yellow colour with a short-lived white head over a hazy body. Citrus fronts the aromatics. And the quartet of hops dominate the palate. Amazing that this has so much hops and still weighs in at less than 4.00% ABV. Quite a concentration of hops then, before a lip-smacking finalé.

They say: Same hop rate as our DIPA’s, less than half the alcohol. A very heavily hopped Session IPA: this comes at you with buckets of Simcoe, Ekuanot, Citra and Mosaic hops with a light touch of malts and an easy crushable body. Unfiltered, hazy, hoppy and juicy – Rollover is a New England inspired IPA without the heavy alcohol in tow.

Wicklow Wolf Elevation Pale Ale 4.8% ABV, 440 ml can 

“An independent pale ale for independent minds.”

This light gold, slightly hazy beer pours with a mild hoppy aroma. The first sip reveals juicy pineapple flavours that lead to a moderate yet noticeable hop bitterness. The bitterness is balanced by the sweetness of the pineapple, making for a very refreshing and easy-drinking beer.

This beer is a sessionable crowd-pleaser, and it's no wonder that it's the brewery's best-seller. You'll have no trouble finding a can of this beer, and it's easy to find on draught in its home county.

This beer is perfect for any occasion. It's light enough to enjoy on a hot day and flavourful enough to pair with a meal. Whether you're having a barbecue with friends or just relaxing at home, it is a banker.

This refreshing and flavourful beer is Very Highly Recommended.

The Wolf speaks: “We have reached a new level with Elevation Pale ale. An incredibly drinkable Pale ale bursting with juicy fruits of pineapple and grapefruit from an abundance of hop additions. Refreshing with a savage finish. An independent pale ale for independent minds.”

Boundary Camper Session IPA, 4.8%, 440 ml can Bradleys

This Camper Session IPA has an almost clear gold colour and a bubbly white head. Its aromas are citrus and pine. On the palate, it packs quite a citrus punch with a marmalade knuckle, and it has a refreshing finish.

The brewers say Camper was inspired “by our time on the West Coast of America.” It comfortably fits into the session category and is Recommended.

Lough Gill Cutback IPA, 4.5% ABV, 440 ml can Matsons

light in body and pale in colour, bountiful fruit

“If you can’t visit Sligo, let us bring Sligo to you!” That was how Lough Gill introduced their Cutback New England IPA.

Brewed with Comet, Azacca, and El Dorado hops to just 4.5% ABV, this NEIPA tempts with distinct tropical aromas and a fruity, hoppy flavour. Hazy and aromatic, those tropical fruit flavours dance easily on the palate. 

This is another very drinkable NEIPA from the Sligo brewery and, with an ABV of 4.5%, a very sessional one as well. Highly Recommended

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