Sage Words

midleton brick

Another Irish Mail on Sunday restaurant review from last year, this time of Sage restaurant, in Midleton, Co Cork, run by Chef/Proprietor Kevin Aherne — great restaurant and a great chef! Continue reading

Pilgrim’s Progress

april 2016 pilgrims

This is a review I wrote for the Irish Mail on Sunday, last August, 2015. Pilgrim’s is a very fine little restaurant based in Rosscarbery, in West Cork, owned and operated by chef Mark Jennings and his partner, Sarah-Jane Pearce, who runs front of house. It took just a single meal for it to be instantly installed as one of my most favourite dining establishments around, offering some genuinely original interpretations of superb local, seasonal produce in a wonderfully zen-filled setting.

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And, Lo, he Did Emerge from the Jungle!

Behind the counter at Elbow Lane Brew & Smokehouse – a fine new addition to the Cork dining scene

It is some time since The Swashbuachaill has graced this fair forum, buried, as he has been, under an unforgiving pile of children, academia and actual paid work and he is still desperately scrambling to catch up with himself. So, instead of posting new material, he shall take the slacker’s option and simply upload some of the paid-for work of recent times, such as the following, from the Irish Examiner, yet another annual summer round-up of dining choices in Ireland. (Can’t emphasise enough, though: this is not a definitive ‘best of’ list; rather, excellent options encountered on The Swashbuachaill’s travels around this fair isle during the previous 12 months.)

http://www.irishexaminer.com/lifestyle/foodanddrink/features/food-columnist-joe-mcnamee-is-back-with-his-annual-foodie-awards-339342.html

Count Me Out – thoughts about putting calories on restaurant menus

This rather obscure image is currently heading the No to counting calories facebook page, grabbed at the last minute. But it is relevant: a cap from a bottle of exquisite Glenillen milk. Older readers will instantly recognise the cream on the underside of the cap, recalling an era before homogenisation, you know, when milk actually tasted good.

When I recently learned of plans to bring in legislation requiring restaurants to itemise the calories in each dish on their menus, my initial reaction, rightly or wrongly, was one of absolute disgust at what I perceived to be idiocy in the extreme. Most alarmingly, it seemed this process was being shepherded through with almost zero public debate. I began to tweet about it but Twitter leaves little room for nuance in any debate so I established a facebook page, hoping it would become a forum for debate and a place in which others could add links to other resources of information. Continue reading