The Incredible Clonakilty Street Carnival

The Incredible Clonakilty Street Carnival

Volunteers Rise To The Occasion Again!

Volunteers. What would we do without them?

You've just got to hand it to the magnificent community behind the annual Clonakilty Street Carnival who once again provided a marvellous day's entertainment in the West Cork town last Saturday.

Finalising a table in the morning.

Lots of meetings ahead of the big day of course and it all came together in the most delightful way, even the weather cooperated!

Food is an essential element here. And, before the big event, the kids had their Long Table meal, a healthy one as well. Indeed, the children are very well catered for here. Lots of activities for them, everything from face-painting to penalty shootouts, from table tennis to learning circus tricks.

Chefs get ready

And for everyone, there’s so much to see and do. Music, music, everywhere. Brass bands, jazzy bands, solo singers on the side streets, big bands on the stage on the main street. And all of this is free!

You do have to pay for the main event, the long table dinner. Three long rows of tables along the main street have been prepared by those volunteers from early morning. The restaurants, cafés and hotels in the area, all get together to provide the food, a great variety of it.

Volunteer at the carnival stall

For just fifteen euro, you have a choice of main courses (all street food style), a glass of wine or beer (the local brewery did a special for the occasion), and a dessert from Irish Yogurts (a big sponsor of the event). All this for just fifteen euro per adult, half that (I think) for kids.

No wonder the queue for the 3.00pm “eat-off”, began about thirty minutes earlier. But it was all very mannerly and good-humoured, lots of banter and you could still hear the music and take in some of wandering acts.

The superb Clonakilty Brass Band. Well, half of them!

And no big rush once the "gates"opened! Just a few are let through at a time to pick up their chosen dishes from the restaurant stall of their choice. And when you emerge at the other end, there's a smiling volunteer there with a tray to help you to a vacant seat.

After that sit down and relax. Eat that food, sip your drink, listen to the band, chat to the neighbour, watch that stilt-walker go by. Just enjoy. The day is young, the sun is where it should be, and Clon is buzzing.

More photos below and more on my Facebook and Twitter accounts

The big drum proved a major hit

Wind section

"Applause for the band please". Another volunteer in action

Helping out at the children's long tabler.

Children tuck in.

This guerrilla band of would-be chefs, complete with pot lids and wooden spoons, led by a noisy broccoli-biting whirling dervish, made quite an impact!

This volunteer led the queue in a sing-sing!

Tempting!

Clon by the sea

Teaching a juggling trick

Full marks here for this quick-learner

On the first tee

Super stuff from the team at Celtic Ross!

Music. Music.

Diners relax in the sun

Earlier in the day.

Amuse Bouche

‘I didn’t know you could cook.’

He smiled. ‘That’s probably a bit generous. I can make this and a few other things. It’s like playing the piano, though, isn’t it? You only need to know about five decent pieces you can drag out in company and people think you’re good at it.’

‘So is this your signature dish, as they say on the cooking shows?’

‘One of them. I’ve got exactly four more.’

‘Still, five is four more than some men can make,… Can I turn on the news for a minute?’

Carmen picked up the remote… Falk could see the screen out of the corner of his eye…. The ticker scrolled across the bottom…

GRAVE FEARS FOR MISSING MELBOURNE HIKER.

from Force of Nature by Jane Harper (2017). Very Highly Recommended.

The Coast of Clare

The Coast of Clare

Bridges of Ross near Loop Head

Before the crow came...

The coast of Clare provided the backbone for our journey in May, beginning on the Clare-Galway border, calling to the Flaggy Shore and the Fanore Beach, a quick trip inland to Lisdoonvarna, then the pier at Doolin, skirting the cliffs of Moher (we had been there a couple of weeks earlier), then a call to Ennistymon and its cascades, roadworks meant we didn’t get near Doonbeg; then we visited Loop Head Lighthouse (just about able to see in the fog) and we did call to the Bridge of the Rosses before continuing on via Carrigaholt and Kilrush to end up at Bunratty.

Lots of good food and good lodgings over the three nights and four days and more on that later. We left Cork early on day one and our first stop was about noon at the amazing Hazel Mountain bean to bar chocolate factory. 

In Ballyvaughan, I saw a crow walking behind a heron who was stalking prey in seaweed at the edge of water. Each move that the heron made was “copied” by the crow. The heron seemed to get fed up of the unwanted company and flew across a narrow stretch of water to the opposite shore. On the ground, the same scenario happened again. This time though the crow got even closer and the heron flapped his wings at his “shadow”. Still, the crow stayed close. Eventually, the heron took off on a longer flight out over the water and parallel with the shore. The crow followed suit but only for a brief spell before turning back and landing on terra firma. Perhaps he wasn’t too happy with the flight over the bigger expanse of water. I reckon the heron was happy to have seen off his tormentor.

Tea and Garden Rooms Ballyvaughan

We had provisionally noted Ballyvaughan for a lunch stop but were in no mood to eat anything after all that delicious chocolate! The Tea and Garden Rooms were closed for the day (May 1st) but the Monk seemed to be getting takers for its lobster offering (49.50) and its promise of a taste of Irish beers.

Monk's

At the Flaggy Shore, we had a view of Galway across the bay, not the clearest as the day was getting duller. Does anyone know how it got its name? I couldn’t see any reason to call it flaggy. After passing the Black Head we arrived at Fanore Beach. Here, there is no shortage of flat rocks. The dunes are of some importance though that doesn’t seem to hinder the congregation of caravans and mobile homes. Some fine walks around here also, starting in the beach car park. The River Caher, the only river in the Burren to run its entire course overground, enters the sea here.

Fanore

As we drove down the coast road (R477), we thought we’d make a visit to Lisdoonvarna to see the Curtins. Birgitta was not at Burren Salmon when we called. Here, all visitors have the chance to see a short video on how they produce their famous smoked salmon. We enjoyed that and the tasting that followed. Couldn’t make our minds up between hot and cold smoked so we bought both along with some trout and mackerel.

Mural in Burren Smokehouse

Since we were so close, we decided to walk up to the Roadside Tavern to see Peter and who did we meet on the way only Birgitta. Had a small tasting of their amazing no-hops beer and then a wee chat with Peter who was asking for Jack Lynch, his fellow micro-brewer from Mayfield (Cork). More on Peter’s beer here.  

Roadside Tavern

Back then towards the coast and our base for the night, the absolutely splendid and very highly recommended Sheedy’s B& B in Doolin. And also highly recommended, for dinner, is the Oar Restaurant (a short walk from the B&B).

Doonagore Castle, with the islands in the distance

The following morning, after a delicious multi-choice breakfast at Sheedy’s, we spent a short spell on the pier at Doolin, watching the ferries coming and going from the Aran Islands. Then a narrow road took us high into the hills, past Doonagore Castle, and eventually we had great views of the three Aran Islands. Soon we passed the Cliffs of Moher (again, we had been, as we had been in the Doolin cave, a couple of weeks earlier). See account of earlier trip here.

Poet Brian Merriman in Ennistymon

Time then for a bite to eat and we thought of the Little Fox in Ennistymon. Seating and tables are fairly basic here but the food is the luxury. Some lovely dishes on the menu including Campfire beans with garlic yogurt, basil oil, Inagh Free Range Sausages, with fried egg on Hugo’s Sourdough. Another dish to catch the eye was the Mohammad’s Flatbread, with roasted squash, crème fraiche, fried egg and garden greens. Alas, breakfast in Sheedy’s had been so good, we could only manage a cup of locally roasted coffee and a delicious lemon cake.

Cascades in Ennistymon

We almost forgot to check out the town’s famous cascades, just a very short walk from the main street. The water pours down a series of natural steps. Spectacular stuff in the middle of the town, well worth a detour. Speaking of detours, the next one took us well away from Doonbeg and the west coast, even down to Kilrush before heading back towards beautiful Kilkee. With the weather closing in, we headed for the Loop Head Lighthouse.

Loop Head

The rain stopped for a spell and then it got a bit brighter but the improvement didn’t last and it wasn’t at all good when we paid our fee (a fiver, I think), for the tour. We were told what we could have seen! Very tantalising, having climbed over 70 steps. But that’s nature! She doesn’t have to perform just because the tourists are in town. The weather had eased somewhat as we walked, on a hard path mostly, over by the Bridges of Ross, a spectacular coastal landscape, amazing rocks and at least one big arch.

Back then to village called Cross where we had booked into the Old School B&B. Here again we had a great host in Ian and also his wife Teresa (whom we had met earlier in her part-time role as lighthouse guide!). Headed up to Kilkee for the evening meal and the crab claws were the highlight of our meal in Naughton’s Bar in the town .

Carrigaholt

The following morning found us on the road east, close to the north bank of the mouth of the Shannon, the giant stacks of Aughinish Aluminium visible at almost every turn. Our first stop was to see the ruins of Carrigaholt Castle. A man was busy in the seaweed below, working hard shifting and shaking bunches of seaweed. He told me he was foraging for periwinkles and seemed to be quite successful on the sunny morning.

The sun stayed with us as we arrived in Kilrush to visit the Vandeleur Walled Garden (no charge). The Vandeleurs, planters in the 17th century, were well established here for hundreds of years but their reputation was severely damaged with mass evictions during the famine period. Now though, this is a peaceful colourful community place with that historical garden, a bistro, a garden centre and woodland trails. Well worth a visit.

After that, we headed up towards Ennis on our way to Bunratty where we spent the full afternoon enjoying the Castle and its Folk Park. . Our base for the night was the nearly Bunratty Manor. Here we enjoyed a superb dinner and a fine breakfast too before heading off home on the following morning. It was a terrific trip to Clare.

Exhibit at Bunratty

Also in Clare recently:
Bunratty Castle & Folk Park
Hazel Mountain Chocolate
The Burren Brewery
A Tour of Clare
St Tola Goats Cheese visit
Henry's Bistro & Wine Bar Ennis
Burren Gold Cheese
Red Cliff Lodge Restaurant Spanish Point
Oar Doolin
Noel's Restaurant at Bunratty Manor

Naughton's Kilkee

Noel's Restaurant's A Bunratty Winner

Noel's Restaurant's A Bunratty Winner
Excellent Hotel Dining Room

On a recent visit, our first ever, to Bunratty Castle and Folk Park, we were wondering where to stay. The Bunratty Manor was recommended to us. It has just twenty rooms and is popular for weddings, so you'll need to book well in advance.

We did. And it worked out well for us. Not just because it is within walking distance of the castle and park. It is also just about a minute off the M18 and so extra convenient for drivers from Cork. The famed Durty Nellies Bar is also a couple of hundred yards away as are a few restaurants in Bunratty village itself.

But we had no need of outside sustenance. Someone recommended Noel's in the Bunratty Manor itself as a place to watch. We booked it and had the most enjoyable dinner. Quite reasonable too as you can get three courses for €35.00, though there are a few supplements for some main courses and specials. The pictures give you an idea of what to expect but I should mention that the crew are very friendly and quite efficient as well. And the hotel itself is fine too for an overnight and breakfast.

 Steamed Fillets of Lemon Sole Stuffed with Atlantic Prawn, Buttered Baby Spinach, Smoked Salmon Velouté 

Squid with teriyaki sauce and sticky rice

Slow Braised Rare Breed Pork Cheek, Bunratty Manor Homemade Black Pudding, Puy Lentils, Quince Preserve, Pork & Apple Jus

Hot Smoked and House Cured Organic Salmon, 63 degree Hens Egg Yolk, Crispy Potato Scraps, Lemon & Caper Jam

Also in Clare recently:
Bunratty Castle & Folk Park
Hazel Mountain Chocolate
The Burren Brewery
A Tour of Clare
St Tola Goats Cheese visit
Burren Gold Cheese
Henry's Bistro & Wine Bar Ennis
Red Cliff Lodge Restaurant Spanish Point
Oar Doolin
Naughton's Kilkee
Coast of Clare

Taste of the Week. Hazel Mountain Cuban Bean and Irish Milk Chocolate

Taste of the Week

Hazel Mountain Cuban Bean and Irish Milk Chocolate

This latest Taste of the Week is quite a mouthful, a delicious mouthful!

On a bare Burren hill, Hazel Mountain make a range of tempting chocolates, lots of dark ones included. They are a bean to bar company and take their chocolate seriously.

Lots of us Irish still love the milk element in our chocolate and Hazel Mountain recognise that grá with a range of milk chocolate bars and our favourite from this group is their Cuban Bean and Irish Milk Chocolate bar, our Taste of the Week.

Stoneground in the Burren, the Cuban bean is from a single estate. Milk (in powdered form comes from Mallow) is added, toasted almonds and a pinch of salt top it off and it all comes together beautifully as it melts on a grateful palate.

I bought mine during a visit to the “factory” and café. I’m not sure about stockists but you may buy online at their shop here https://www.hazelmountainchocolate.com/collections/shop

Also in Clare recently:
Bunratty Castle & Folk Park
Hazel Mountain Chocolate
The Burren Brewery
A Tour of Clare
St Tola Goats Cheese visit
Henry's Bistro & Wine Bar Ennis
Burren Gold Cheese
Red Cliff Lodge Restaurant Spanish Point
Oar Doolin
Noel's Restaurant at Bunratty Manor
Naughton's Kilkee
Coast of Clare

Three Rosés for Summer 2019 at O'Brien's. Dive in as prices tumble!

Three Rosés for Summer 2019 at O'Brien's
Dive in as prices tumble!

Hampton Water Rosé Languedoc (AOP) 2018, 13%, €19.95 (was 23.95) O’Brien’s

She laid take out on the coffee table

Prepped the dishes poured a glass of wine

Turn down the sound and move a little closer

Here for the moment everything is alright

(from Bon Jovi's  "Because We Can)

This rosé from the south of France, with an American accent, really comes into its own on the palate, a delicious melange of flavours, fresh and fruity and acidity enough, followed by a light and lengthy finalé. A superb aperitif and probably excellent too with finger food, seafood and salads. One for the back garden (no pool to dive into, alas) in the months ahead.

It is a collaboration between renowned France winemaker Gérard Bertrand and Jon Bon Jovi and his son Jesse, hence the American name. It was voted Wine Spectator’s top rosé last year. This appearance in Ireland is thanks to O’Brien’s. It comes with an almost clear robe, the merest blush of colour. Floral and fruity elements feature in pleasing aromas of moderate intensity.

It is produced primarily from the Grenache grape though other Mediterranean grapes, such as Cinsault and Mourvedre, are also in the blend, all selected by Gérard Bertrand. Particular attention is paid to the pressing to ensure that only the first, highest-quality juice is kept. Highly Recommended.

Bodegas Tandem Rós Rosado Navarra (DO) 2018, 13.5%, €12.75 on offer (June 10th-July 21st), was 16.95. 

Quite a few words on the label here: Alicia and Lynne, Navarra, Native Garnacha, Hand Farmed, Hand picked, Wild ferment, concrete tanks, force of nature, Artisanal, vegan.

They tell you most of what you need to know. Alicia and Lynne are the wine-makers, Alicia from Tandem and Lynne from O’Brien Wines. O’Brien’s are very happy with the part played by their very own Wine Director Lynne Coyle (Master of Wine) in this “delicious little rosé using natural wild yeast". It was produced in Navarra in the north of Spain and Garnacha is the grape here.

Force of Nature hints at the overall process, they worked “without technology”. It is also the name of a thriller by Jane Harper that I’ve just finished. The book, like the wine, is Very Highly Recommended!

It has a salmon colour. A very pleasing aromatic bouquet and an equally pleasing presence on the palate, fruity for sure (strawberry prominent), persistent too. I like this one, the introduction and the while handshake, start to finish. A very attractive wine, even more so at the reduced price. Very Highly Recommended.

J-M Cazes L’Ostal Rosé Pays D’Oc (IGP) 2018, 12.5%, €11.59 (June 10th-July 21st), was 15.49.

Another famous name on this bottle, that of renowned French wine family J-M Cazes. This rosé though comes not from Bordeaux (where they have owned Chateau Lynch-Bages since 1939) but from another of their vineyards in the Languedoc.

So, L’Ostal is from the south of France, the source of many of those rosés that we know and love. It has somewhat less flavour than the Rós which also has a longer finish. This though is a lighter wine, a drink anytime kind of wine. Try it with a salad in the back-garden at lunch-time (check the forecast!) and you’ll be delighted with it.

Made from Syrah (50%) and Grenache, it is quite a pale pink, though its colour has more substance than the Hampton Water. It has been macerated (soaked) for a very short time on the skins to create this modern blush effect. The aromas too are delicate and also complex; concentrate and you may find pomegranate and rose petals there. The strawberry flavours are restrained but nothing wrong with that. It is fresh and supple in the mouth, refreshing with a slightly fruity, slightly sweet finish. Highly Recommended.

Summary:

Not that easy to pick a winner. Each of the three has its own character. So it's down to personal taste and you won’t go wrong with any of the three. My first instinct is to go with the Rós, my second is to call for a 3-way replay! Oh, by the way, virtually every rosé in O'Brien's is reduced by 25% in the O'Brien's summer promotion that runs from now until July 21st. We'll take a look at the whites and the reds on offer soon.

The Curly Stu Mobile Sourdough Pizza

The Curly Stu Mobile Sourdough Pizza

A great turnout in Barnabrow House last Sunday afternoon as Stuart Bowes launched The Curley Stu. This is a horsebox with a  difference, one that serves up delicious pizzas. And Stuart and that horse box will be coming to a venue near you in the not too distant future. 

Njuda

Stu, who most of you will know from his excellent food at Barnabrow, told me that he is feeling his way into this new venture. “I’m getting used to the trailer and adjusting accordingly, few adjustments to make, there is a nice mixture of places I’m going to be so far over the summer.”

“I’m doing pizzas in Midleton by the Granary on Sunday the 23rd June when Ironman is on, I have a private birthday party in the city, then I’m in West Cork in Newcestown Festival on Sunday 25th August and there is a wedding in September in Barnabrow having them the day before the wedding, so a nice mixture to get into it.”

Ardsallagh

The pizzas are made with the very best of local ingredients, featuring Gubbeen chorizo, Caherbeg free range pork, and Ardsallagh goats cheese for instance. Barnabrow diners, including wedding guests, will know that superb sourdough that the Scot turns out and that has been carried over to the pizza base.

“Today, you have Oro Agugiaro which is a very strong flour grown and milled in Agugiaro and was used by the winner of the world pizza championships this year, so I look forward to trying it out myself today.”

Hard at work

Hot!

“Normally we use the red Caputo which is the strongest of the brand and is ideal for long fermentation. We ferment the dough for two days and use a sourdough culture instead of commercial yeast as it gives more flavour and breaks down all of the nutrients in the flour to make it easy for us to digest and feel good after.” And that feel good factor was certainly present last Sunday afternoon.

San Marzano DOP is the brand of tomatoes used. “It’s very sweet with low acidity and please note that DOP means they were grown in San Marzano and not somewhere else.” The menu regularly mentioned Fior Di Latte and he explained that this cows milk mozzarella cooks well in high heat, is smooth and a bit tangy in flavour. And,  speaking of high heat, his Gozney ovens can operate up to 500 degrees centigrade!

Ingredients

Sunday’s launch was very well attended indeed with lots of families present. Stuart and the team work hard. “Just smashed 120 of these bad boys out of the horsebox today..... wasn’t easy but it was lots of fun…”, he said later.

There were five on offer:

Margherita - San Marzano Tomato, Fior di Latte, Basil.

Nduja - Spicy salami, San Marzano Tomato, Fior di Latte, Salsa Verde.

Ardsallagh Goats Cheese - San Marzano Tomato, Confit Red Onion, Gremolata.

Gubbeen Chorizo,-  San Marzano Tomato, Fior di Latte, Roast Red Pepper.

Pepperoni - San Marzano Tomato, Fior di Latte, Parmesan, Olive Oil.

My order at the horsebox was for the Nduja. And it was excellent, full of flavour with a moderate touch of spice. But I have to say that CL’s Ardsallagh was about as perfect as a pizza can get. Everything in balance, including the delicious influence of the Gremolata - an exquisite piece of work and one to watch out for. And that sourdough base, common to all his pizzas is also amazing.

So do look out for The Curly Stu. You’ll find them on Instagram (the_curly_stu) and on Facebook (The Curly Stu Sourdough Pizzas). For bookings, including Private parties, Markets, Festivals, Corporate, ring 085 1960706.

ORSO Breakfast Brightens Dull Morning

ORSO Breakfast Brightens Dull Morning

Poached Eggs on Sweet Potato and Courgette Cakes with Roast Pepper Relish

It’s a duller than dishwater June morning as we turn into Pembroke Street in a wet Cork City centre. But light is at hand. The bright breakfast menu in ORSO will cheer us up. 

The happy feeling begins with a warm greeting and generous mugs of hot tea, and spreads as we study the new breakfast line-up, packed full of colour, texture and flavour. It promises much and that promise is more than delivered over the next thirty minutes or so.

Shakshuka

There are eleven choices (no sign of a Full Irish) on the new menu, under three headings: Hot Stuff, Healthy Kick and On Toast. Healthy includes Poached Eggs on Brown Soda Bread with mixed leaves and also Egg White, Spinach and Spring onion Omelette with Jalapeno, Tomato and Coriander. On Toast offers Baked Halloumi, Beetroot Spread and Zhoug though you may prefer the Scrambled Egg, Spinach, Pesto, Crumbled Feta, both are served on Toasted home-baked Focaccia. And you may order extra sides like crispy bacon, hummus, avocado and more.

CL spotted her pick in the Healthy Kick selection, though I always thought her kick was healthy enough! That could earn me another one. In any event, she was delighted with her Poached Eggs on Sweet Potato and Courgette Cakes with Roast Pepper Relish (7.80). It looks good in the photo and was superb, really perfect.

Since I first saw the menu published a week or two back, I had my mind set on a particular dish (and never quite made it as far as the Healthy Kick). Must say that I was tempted by the Manoushi of freshly baked flatbread, black pudding, caramelised onion, egg, harissa and cheese. But the Shakshuka with baked eggs, harissa, beans, spicy chorizo and crisp bread (9.00), was my target and it hit the bullseye with that delicious moderately spicy combination, warming and filling and very highly recommended.

The small restaurant, part of the Market Lane group in the city, fully caters for vegans and vegetarians and many dishes are gluten-free.  Menus are created with the season in mind in the kitchen, where all of the spices are blended, and where fresh bread is baked daily and the food prepared.

ORSO and the Market Lane group in general support local producers and you can see a full list of their suppliers here. While you’re on the site, you can also browse the various menus. And, if you are busy at work and can’t get in to eat, you are welcome to phone in your take-out order to 021 243 8000.

ORSO 

8 Pembroke Street

Cork

021 243 8000

Hours

Mon­day 8:30am – 5pm; Tues­day to Thurs­day
8:30am – 10pm; Fri­day & Sat­ur­day 8:30am – 10:30pm; Sun­days in Decem­ber 4:00pm – 10:00pm; All other Sun­days: Closed.