Paddy Frawleys  in Lehinch Co Clare is one of those reliable pubs where good honest everyday food is served.  Although Lehinch has never been a favourite of mine I have I have over the last number of years been a frequent visitor and I suppose like most things in life if it becomes a regular feature in your life it will grow on you. Long strolls on the beach can be quite relaxing or is you are the more sporty type a spot of surfing could be your thing. Many people just sit along the promenade eating ice cream , Perry Winkles or indeed that super of super foods , a bag of dillisk. If you are of a more leisurely sporting type a round of golf will surly pass the morning of afternoon and the 19th hole is an option not an obligation says he in amusement.

All this activity , be it energetic or leisurely builds an appetite and a sea air appetite always seems to be more ravishing then normal. Now there are several good establishments in Lehinch to eat from restaurants and hotels to pubs and cafes but we always return to Paddy Frawleys , now onw might say we are creatures of habit but the simple fact is for me, the Seafood Chowder. I have tasted Chowder in all its shapes and forms in may countries and a couple of continents but nothing has ever compared to Paddy Frawleys Chowder. For me it has hidden flavors and depth and a silkiness that is just sheer pleasure on the senses. Chunks of Salmon and cod are abundant and with that hint od smokiness from  the haddock this is simply gastronomy in a bowl. At times I suppose its impossible to accurately transcribe a culinary experience into words and now is such a time but some indication of how good this Chowder is I recently spoke with he manager and he told me that the volume of Chowder they sell is incredible and that is testimony to it popularity. Paddy Frawleys has a variety of meals on it menus to cater to every taste and also a selection of daily specials soo no matter how particular you ae about your food they will have something to please you but if you are truly wise a bowl od Chowder here is your only man. Enjoy.

For many years I have heard nothing but positive stories about the Long Dock in Carrigaholt Co Clare. We had a summer home in the nearby seaside resort of Kilkee for many years and I suppose like a lot of local amenities, these are the ones we are less likely to visit and such is the case with the Long Dock. Yesterday been such a beautiful sunny day a friend and I decided to go for a drive and with no where in particular in mind we decided that the first port of call would be a furniture shop in Ennis Co Clare which an other friend had advised us was entirely our style and taste. After visiting said furniture shop it was time for lunch and as I had not visited Kilkee in many years we decided that with the weather on our side a better day for the seaside was a long way off.

We landed in Kilkee in what turned out to be an even better sunny afternoon so a long walk was in order so that our lungs may enjoy the freshness of the salt air. Now as anyone who knows Kilkee a short walk can take as long as the amount of people you meet along the way and as my friend and I are well know between us we met quite a few. Having escaped the clutches of our nearest and dearest we concluded that the Gold Club was our next port of call as we had heard that the fare on offer was above and beyond the realms of  belief. Off we popped like two excited school children about to get their summer holidays when low and behold once we reached our destination we discover that they had finished serving food. Alarms bells went off as we had not seen any other place open but my friend quickly jumped in and said The Long Dock.

Off we popped again om out merry way and shortly there after arrived in Carrigaholt and our final destination we hoped.

Now the Long Dock is reminiscent to some degree of Pubs of a bygone era with low ceilings and the smell of bog turf burning hypnotically in the fire place.

We duly took our seats at a table by the fire and optically devoured the menu to see want award dishes we could choose from. Instantly we both decided on the Fish pie as this is always a wholesome treat from any good food provider, or so we thought.

When the pie arrived it looked absolutely delicious with a perfectly crusted golden layer of mash potatoes, the type that wants to make you just dig in and forget all sorts of childhood table manners. However out glee was short lived as when we dived into out golden treasure chest the treasure was scarce and seldom found. The use of leek as an extender was over powering and the fish was far and few between, this can be so so disappointing when the exceptions are way high. While what we had was tasty  it did not do justice to the concept of a Fish Pie and we were left very disappointed. While I would be reluctant to revisit my friend said that she would give it another go.

I suppose like most things in life if you ” Wanna Know You Gotta Go “

The Texas Steakout has been a stable restaurant in Limerick city  for nearly thirty years, a firm favourite amoung locals and tourists alike it is not hard to understand how this iconic of restaurants has stood the test of time.

”  Good Honest Hearty Food ” is how the restaurants wed site describe the food style and is probably one of the few remaining restaurants serving this style of food. Now at first impressions you may ask yourself if this style of food is a little dated but testimony to itself it has stood the test of time. So many modern Chefs concentrate on current styles or trends or indeed they may be in the process of developing a style of their own but so many times chefs can make the mistake of creating beautiful dishes that no one really wants to eat, this however is far from the case at the Texas Steakout.

Consistently since opening its doors all those years ago the Texas has been serving good quality food  that everyone wants to enjoy and this is evident in its longevity but also in its day to day running, whatever day or night you decide to visit the Texas you will always find it busy and active with a welcoming atmosphere and  staff who are welcoming and willing to create for you a memorable experience.

There a several menus to choose from depending on the time of day you visit but as I like evening dining I always opt for their value menu. Now the reason I always choose this menu is in part that it is very good value and has a good selection of courses in each section as with this in mind it has everything I want to eat. A variety of starters from traditional soups and vol au vents to trending chicken wings and BBQ ribs and all lip smacking good.

Main course range from fish and chips to burgers and to my  particular favourite   the 8oz sirloin steak cooked beautifully and served with fresh onion rings, my sauce of choice is always pepper sauce with a side of fries or baked potato. it may seem that I am a creature of habit but when it comes to the Texas this is a no brainer for me  as I rarely eat steak this would be my indulgent choice as my treat as it is cooked so beautifully and should you decide to add a glass or two of wine then this becomes a simple feast.

Seldom I indulge in dessert as I find that the flavours of the wine and the sweet desserts can conflict so to further indulge I more then always choose an Irish Coffee, why not.

To sum up I can only say that the Texas will always be a true and welcoming experience no matter what demography you fit into there is and all ways will be a place for you in this the most iconic of Limericks landmarks.

Christmas is always a special time of year and more so for the gathering of friends and collegues to celebrate the festive season. Sparkling lights and glitter galore all add to the magic to this special time of year.

Alex Finlander is the lastest addition to Limericks restauraunt scene with the promise of new and exciting things to come. Nestled on O ‘Connell St Alex Finlanders is a haven of specality , with three seperate section offering a wide and varied range of fare there is definately something for everyone.

As it was Christmas and with a wonderful Christmas menu I  treated a good friend, and myself to night of indulgence in their elegent restaurant.  Below ground level is this oasis of calm and tranquality offering decadent luxury for all to enjoy. Decorated in ruby red furnishing one instantly gets that feeling indulgence and sofistication. We were given a horse shoe shaped seat on the balcony area which added to that sense of luxury and gave a feeling of been upgraded to first class.

Our waiter introduced himself and while friendly he was also very professional and kept that professional distance while at the same time making use feel welcome and comfortable.

The menu for the night at €49 was well balanced and gave options for which ever diet you favor. I choose the goats cheese strudle for starter my companion choosing the chowder. For main I choose the duck anf again my companion the Chicken. For me my starter was a little disappointing initally as it resembled more spring roll the strudle but what it lacked in visual impact it certainly made uo for in taste. Beautiful St Tolas goats cheese wrappen in crunchy pastry with a scattering of toasted pine nuts proved to be a delightful if simple started. The chowder i was informed was delicious and packed full of white fish, salmon and prawns and instant satisfaction to those hunger pangs.

Our mains were equally delicious although the chicken seemed to be more generously portioned then the duck but none the less both were well satisfying. Washed down with a delicious bottle of Organic lebanese red this meal was indeed a wonderful experience.

On the whole I would highly recommed Alex Finlanders and if I was to finf one tine fault it would be at the entrance, quite hard to establish the entrance as you must pass through the oyster bar to get to the stairs to the restaurant it can make the journey a little confusing but all in all a great addition to Limerick and well worth a visit.

So we took to see its hidden treasures, now while one might argue that the English is not a hidden treasure as it can be accessed from Patrick St I am sure there are many like me ( until recently ) who are unaware of its existence , but on this trip the real hidden treasure was Hayfield Manor a glorious 5* hotel in the middle of Cork City and a true hidden gem, but more about Hayfield later.

Our first port of call was to Ballymaloe, but alas not to its world famous restaurant or culinary school our visit today was to its production unit where its famous relish and many other products are manufactured and packaged.

Founded in 1990 by Yasmin Hyde who began producing relish in her kitchen, since then the business has grown enormously and Ballymaloe export all over the world. Today Ballymaloe produce in excess of 20 different products some for the home market , some for the export solely and some for both.

As  we become more aware of the effects plastic are having on the planet companies are have to re think their packaging and Ballymaloe are responding to this by developing new glass jars for products which would have been previously sold in plastic.  What a fantastic inspiration to see how even the smallest of companies are responding to this global plastic crisis. Well done Ballymaloe.

And on then to the land mark that is Corks English market, trading since 1788 it is one of the oldest municipal markets in the world. Trading stalls are held over a 21yr period and today amongst its mix and diverse traders you can purchase meat and fish, herbs and spices, fruit and vegetables, chocolates and cakes and  cheese and pasta. With such a wide range of freash produce its easy to see how the English Market is a vital link to both the domestic household and the hospitality  industry alike. it cannot,  I suppose be emphasised enough how hotels and restaurants value this on hand access to fresh fruits and vegetables , however to have such direct access to fresh meat and especially fish is such a unique position to be in that the value of this cannot be underestimated as at times its the USP  of the hospitality industry, lonf then may the English Market thrive.

On then to the luxury that is Hayfield Manor, a tranquil piece of heaven bang in the heart of cork city providing elegance, style and beauty to complement its luxurious setting. The first thing that strikes you when you enter Hayfield is the beautiful foyer with its lush semi circle sofa at the foot of its impressive stairway leading guest to untold luxury in rooms of an old country house setting. Set to the right side of the foyer burns the most inviting open fire which conjure up images of long cold winter days and evenings snuggled up with a hot tipple wrapped in hand woven rugs as night time falls around you, heavenly bliss I’m sure you’ll agree.

Lunch in the conservatory is a decadent treat with its tables laden with white linen and highly polished silver ware and glasses over looking lush green lawns almost wrapping up charm and character. Lunch , while not complicated was simple yet perfectly cooked and presented with some surprise elements which one would not expect to find on a savoury dish, for me the surprise was finding chopped dates underneath the goats chees in my starter. Service was impeccable and the attention to detail by our servers was very impressive with every whim and request catered for without question.

We were treated to a presentation by senior management on the history , the ethos and the future of the hotel which again was very impressive and informative and I suppose gave us a more in-depth knowledge of the day to day running of a 5* hotel. following this we were treated to a tour of the exclusive suits which ranged in price from €1000 to €1500 per night, while out of reach to most those that do get to enjoy these rooms are really spoilt with His & Her bathrooms, king size beds and rare ports and whiskeys.

Hayfield is truly a gem on the Irish luxury trail and for those who choose to avail of it are in for a real experience, so weather its bar food in the bar or afternoon tea in the Orchids restaurant you will be transported to a place of by gone days, to the simplicity of luxury and a lifetime experience.

 

Limerick Youth Service is one of those places thats sits unnoticed but is a treasure trove hidden in Glenworth street limerick. I suppose the mistake people may make is assuming that this is just a kinda drop in centre for teenagers looking for direction. However it is much more, LYS offers a wide range of services to the youth of limerick from computor courses to providing a safe and supportive envrioment to the LGBT youth.

Out interst of course was in the bakery side of the service, here students a given a unique opportunity to learn bread making in all its shapes and forms along with pasrty and cake products. We were fortunate enough to visit at Christmas a period when the bakery was in full activity producing Christmas cakes, Mince pies by the hundreds and the general pasty products which are sold in the Bakery shop. LYS make the finesest of products in its bakery but sadly because of the nature of its purpose as a youth and training center it is unable to aadvertise its pastry and bread products relying instead on word of mouth.

With the building there is also a cafe which is open to the public but again sadly cannot be advertised. Here you can enjoy the same delicous dishes and products as a reguls cafe except and a much lower price. Everything from breakfast to lunch is served or for the less hungry salads and wraps are also available.

LYS is a gem in th eheart of limerick and has something to offer everyone so why not drop in for a coffee or sambo , you never know it could just lead to bigger and brighter things.

The Savoy hotel was less of a memorable experience not because it had less to offer but unfortunatley because of the time of year and christmas beeb the busiest in the hospality industry they were confined to time etc. We did however see th eimpressive bar , reminecent of a 1920 fine Londom hotel bar with long red velvet cutains and art deco furnishings.

The libary offers a more relaxed atmosphere with afternoon tean been served daytime and for those seeking a more quiter space in the evening this is your ideal spot.

While we did not get to view the rooms we were given access to the exclusive bar upsairs. This is reserved for the more upmarket client which allows the to sit and relax, read a paper or have a coffee.

While wed not get to experience much of the Savoy it was very evident that customer experiences were their number one priority and I look forward to returning at a more leisurely time.

 

 

Adare Manor is set in the picturesque village of Adare Count Limerick. The manor is the former home of the Earl Of Thomond and lived there until quite recently. The hotel was purchased in 2015 by JP McManus who invested a cool 30million in its upgrade an refurbishment. Re opened in 2017 the hotel has gone on to win numerous awards the highest been the most luxurious hotel in the world. Its easy to see why the manor has acclaimed such awards as the staff are fully invested in making your stay as comfortable and enjoyable as possible. A breakfast fit for a king in served in the Gallery , Irelands longest dining room. Here everything from a traditional breakfast to vegan and everything in between is served. Delicious breads and danish pastries all served with delicious jams and preserves. A truly amazing experience.

The oak  room is your fine dining restaurant with head chef Mike Tweedie producing one of Irelands finest tasting menus by sourcing local producers and suppliers. Here you can enjoy a three, five or seven cousrse meal in splendid and luxurious sourroundings.

Bed rooms are a sight to behold and for this guest a rare experience, I had the pleasure previously of staying on the fourth floor and the truth is this was luxury on a whole new level. A splendid queen size bed with lush duvets and sheets which when you lie on gives you a feeling of floating on clouds. A red marbled bathroom with guilded facets and Aqua de Parma toiliteries all completed that feeling of untold luxury.

A cocktail in the Track room is a must where you can enjoy a more tradition martinin to a mondern Expresso Martini but should you piockets run deep you can also enjoy th ehouse whiskey at €1000 a shot, yes thats right €1000.

The Carrigage House offer less formal dining but still offers that feeling of luxury with red leathered hosrse shoe tables and deep mahogony panels giving that sense of a more finere restautant.

Nothing is compromised in Adare and from start to finish you are guarenteed a luxurious and satisfying experience.

Adare shoud be on your done and dusted list not on your bucket list as it is one of the most magical experience you will ever have the pleasure of completeing.

 

So today we took to Kilkenny my ancestral home and as we are visiting Callan I am particularly excited as this is my maternal home which I have never visited. Or first stop was to Keoghs Bakery where traditional baking methods  are still employed. Our host Mr Keogh was very informative and expressed he’s concern that Brexit who seriously impact on the business is it was a no deal scenario , as there are no more mills in Ireland all he’s flour is imported and he fears that he may not be able to get flour should a no deal happen. I’m sure this sentiment is shared by many businesses in the country. Mr Keogh spoke of the they various products they bake and spoke in particular about their bread and the water content added, they ass less water then the big national bakers so they yield a better loaf. He also advised that you can add 20% of yesterdays left over bake to todays bake a handy cost saving tip. On a lighter note he told us how in days gone by the local hurling team would dry the team kit in the ovens on days when the weather was to bad to hang outside, or how on Christmas morning he’s dad would open the bakery and most of the local families would bring their Turkeys to him to cook in the oven and when they came back at 1pm to collect them they would all sit around and drink a glass of whisky, a tradition I fear long since gone.

From here we travelled on the Highbank Orchard, a family run business making many products from apples, these include apple cider vinegar , cider, gin and treacle. We were taking on a trip around the orchard and the owner told us how they had gone organic over 20yrs ago which proved a hugh success  but also brought about some surprising results. A particular type of fungus started to grow on the tress which also acted as a defence to protect the trees. But even more surprising was that recently some Japanese scientists asked them to stop using manure in a section of the orchard and this the owner was sceptical about as manure puts carbon dioxide back in to the land but he decided to go ahead with the experiment and to everyone’s surprise Clover started to grow in abundance which naturally takes carbon dioxide from the air and puts it in the land, nature again acting in its own mysterious way/

From here we went on to Smithwicks brewery which has been in Kilkenny since 1710 but alas the production of its ales ceased in 2013 and was moved to Dublin. Today the brewery was converted to a visitor center and still employs a significant amount of local talent.

On so to Mount Juliet Hotel , one of Irelands most established luxurious Hotels. Here we enjoyed tea and scones and an informal chat with the head chef after which we were give an exclusive tour of the hotel and its bedrooms. and yes it is indeed luxury but more in the Country House style rather then chic and modern. After the tour we were given access to the kitchen to see the chef and he’s team in action. This is a very well organised kitchen with each chef busy preparing a course for the tasting menu. We were also privileged to the costings and how the chef builds up he’s equipment and crockery over time as the budget allows. Guest here can enjoy a variety of activities from Golf to falconry. All in all a very enjoy visit and a stay here would be highly recommended.

As Culinary students in is important for us to be aware not just alone where food is sourced but to be actual knowledgeable of the  foods and ingredients we use.

In today modern world customers seek information of the products they consume, the provenance of the products and the stories behind them, the modern consumer  and customer are all to aware of environment issues and the effects that today will have on tomorrow.

So with this on October 5th 2018 we took to out first filed trip which concentrated in the Clare area as this is a rich source of micro food producers.

Our first stop was at St Tolas Goats Cheese farm, here we were treated to a full farm experience after a brief talk on the history of the farm , their products and their mission.

The Products from St Tolas are very much in demand and grace-the plates of some of the finest establishments in London from Harrods to The Savoy Hotel. St Tolas  produce four main products but also cater to seasonality such as Christmas where they produce a Cranberry Variety. St Tolas are also very aware of the importance of maintaining animal welfare with bedding changed very day, fresh fodder and a good breed variety with four breeds living harmoniously together. The goats look happy and relaxed, were will cleaned and milked twice a day with each milking taking 2.5 minutes per goat.

From St Tolas we travelled on to Wild Irish Sea Weed a small micro company run by the Talty Family off the cost of Clare. Here products are produce from Sea Weed to cater to the food industry and the cosmetic industry. Sea weed is harvested from the sea rather the the shore line which ensures a cleaner more organic product. As the demand for Sea Weed grows globally this company is responding with a variety of products including a range of Skin Care Products. Wild Irish Sea Weed is another micro cottage industry making a valuable contribution to both the nation and International Markets.

From here we travelled to Moyhill Farm which is located at Lackamore Co Clare.  Now when you don’t come from a framing background this might seem from the outset a little daunting but this actually turned in to one of my greatest experiences. Here they are not just famers but they are also conservationist with a deep connection to the land. Basically their ethos is to keep the land and nature in harmony which they manage to do at a vey skill full level.  The farm is managed by Fergal Smith who explained to us in detail the importance of keeping the land in balance and how we should all be striving to live in harmony with the land and all inhabitants of the planet. This farm is a community farm where volunteers can come for a period of time to work and just get away from it all. They also provide a weekly vegetable basket where they can supply you with a basket of in season fruit and vegetables for a nominal price depending on the size of the basket.

I found Moy Hill very inspirational and taking with me a lot of food for thought, I can highly recommend a visit here if you should happen to be in the vicinity.

Fast becoming one of Limericks premier food festivals ” Pigtown ” takes place during the full month of September and aims to celebrate Limerick  long association with the Pig Industry which dominated Limericks industry sector for many decades and was a source of much employment with the city Walls.

The festival is a collation between many organisations with Limerick Count Council and LIT been the dominant supporters.

So with that it was on September 26th that we,  LITs third year culinary arts students got to show case our culinary skills creating a seven course tasting menu which was prepared and served within the training kitchen and restaurant within the the college.

Our guests were treated to delicious canapes with local influences to scrumptious  dishes  which included Pea & Butterscotch Sauce to Halibut served on a bed of Lemon Risotto to the star of the show Fillet of Pork with Calvados  Sauce, Fondant Potatoes, Heritage vegetables and a fennel cloud.

Dessert was a mouth watering Honey Cake , poached plums , honey ice cream and white chocolate Honey comb followed by a local cheese board with a variety of pickles.

A  serving of Petit Fours and coffee brought the curtain down on the eventful and memorable night.

The Pigtown festival is growing year on and year on and we look forward to its growth and bringing more and more wonderful dishes to you witch  celebrate out long tradition with the Bacon Industry and in doing so highlight the wonderful local products which we in Limerick have to offer.