Dunbrody Markets
When Kevin and Katherine Dundon moved to the sunny southeast to set up Dunbrody House in Arthurstown, Co Wexford, a plan for a high-end restaurant was the obvious choice for the impressive stately house.
However, over the years they have grown Dunbrody House to be so much more. Determined to make their mark on the ever-growing Irish craft beer market, they now brew their own beer on-site, King’s Bay, which is made using Arthurstown-grown barley and water from the old boiling well on the estate. The next time you are cooking some baby back ribs, this is the beer to pair it with as the sweetness of the glaze works great with the sweet citrus hop finish.
There is also an interesting story around ‘the local’ at Dunbrody. When the pub closed in Arthurstown a few years ago, there was no where for the locals to enjoy a casual pint. In fact, Kevin himself was giving out, there was nowhere for him to enjoy a quiet one. So they converted an old outhouse and set up a bar for the locals that is authentic and relaxed, a real alternative to the fine home.
Kevin Dundon, Dunbrody House, Wexford. \ Donal O' Leary
They serve up fish and chips, stone-baked pizzas and, in the summer, one of Ireland’s most simple pleasures; penny ice-creams – a slice of ice-cream served between two wafers. Simple but delicious. There is also a seafood bar, a cookery school and a spa. Diversification is their middle name in Dunbrody and now they have added another element to the area, the Sunday Market.
It was a grand old tradition of the previous owners of Dunbrody Estate and Kevin and Katherine are bringing it alive again. “There’ll be lots of new twists of course as the theme will most definitely be Christmas for the next few weeks and we’ll be looking to the famous European Christmas markets to include not only our own signature Christmas cakes, puddings, chutneys and jams made here in the kitchens of Dunbrody House, but also some interesting additions such as Christmas log reindeers, wreaths, artisan candles, arts and crafts,” says Kevin.
Local artisan food producers are very much on board as well so you’ll find organic chickens, crusty pies, cakes, cheeses and spices.
Some weeks, you’ll also find Kevin doing cookery demonstrations, firing up the new smoker at The Local Pub at Dunbrody to offer some delicious Texas-style slow-cooked ribs, chicken falling from the bone, brisket of beef and knowing Kevin Dundon there’ll be a few additions to the menu on the day too.
www.dunbrodyhouse.com
Lismore Food Company
Is there anything nicer than a buttery Irish biscuit served with a cup of steaming tea? If you’re a fan of this combo then hopefully award-winning Waterford biscuit makers the Lismore Food Company have found their way to your kitchen table. There is such a nice story behind the company. Some Cork locals may remember stories of Smith Stores on Patrick Street, a fine food delicatessen and bakery. Founder Beth-Ann Smith has that family experience in her blood, while the other two founding members Owen and Ken Madden, their family opened a bakery and public house on Lismore’s Main Street in the 1800s. It is now called ‘The Summerhouse’ and is home to Lismore Foods, where the bakery traditions have been revived through their biscuits since 2014.
Lismore Food Company.
Now they are adding to their range, showing them at the biggest-ever City Hall Crafts and Design Fair in Cork from Friday to Sunday, November 23-25.
The Lismore Food Company has finally bowed to pressure from its loyal customers and expanded their sumptuous air-dried apple snack gift range. “We have a hugely successful gift-boxed range of apple snacks, either uncoated or dipped in dark or milk chocolate,” says Ken.
“Customers were constantly asking us to make them for everyday use. Now it’s a very different snack to anything else on the market with a low-calorie count, but a feeling of indulgence and luxury. The slices of apple are air-dried for crispness and they are all gluten-free.”
www.thelismorefoodcompany.com
City Hall Crafts and Design Fair
For those planning on heading to the fair in Cork, it will feature ‘The Spectacular Christmas Food Emporium’, with over 25 local artisan food producers taste-tempting visitors with the best of the season’s fare. If you’re curious about one of Ireland’s oldest drinks, mead, then check out Kinsale Mead Co who are reviving the age-old tradition. Beara Distillery has one of the most unusual Irish gins on the market using salt water and sugar kelp to influence its wild flavour, while Wicklow Way Wines are using strawberries – yes strawberries – instead of grapes to develop a unique Irish wine. All stalls are worth a visit.
www.cityhallcraftsfair.ie
New Menu at Panorama
Cork foodies may also be interested to know that a new à la carte menu is starting in the Panorama Bistro at The Montenotte Hotel, developed by executive chef Liam Kirwan.
Seafood chowder is often a fixture on starter menus but that’s where the traditional dishes start and end. You can also try baked salsify and parmesan with a watercress salad and roast garlic cream or confit duck and blackcurrant salad on a bed of beet leaves and roast hazelnuts.
For mains, there is a range of options available to guests from sirloin and fillet steaks to locally supplied Ballinwillin venison Wellington. This tender cut of meat includes sides of roast celeriac, cavolo nero and dark chocolate. For vegetarians there is a split pea and chilli corn bread fritter and Ardsallagh goat’s cheese and wild mushroom rigatoni. For dessert fans, they have a stunning chocolate salt caramel tart and cheesecake. A tempting menu with some interesting combinations. Could this mean the Cork city food scene is upping its game?
www.montenottehotel.com
Dunbrody Markets
When Kevin and Katherine Dundon moved to the sunny southeast to set up Dunbrody House in Arthurstown, Co Wexford, a plan for a high-end restaurant was the obvious choice for the impressive stately house.
However, over the years they have grown Dunbrody House to be so much more. Determined to make their mark on the ever-growing Irish craft beer market, they now brew their own beer on-site, King’s Bay, which is made using Arthurstown-grown barley and water from the old boiling well on the estate. The next time you are cooking some baby back ribs, this is the beer to pair it with as the sweetness of the glaze works great with the sweet citrus hop finish.
There is also an interesting story around ‘the local’ at Dunbrody. When the pub closed in Arthurstown a few years ago, there was no where for the locals to enjoy a casual pint. In fact, Kevin himself was giving out, there was nowhere for him to enjoy a quiet one. So they converted an old outhouse and set up a bar for the locals that is authentic and relaxed, a real alternative to the fine home.
Kevin Dundon, Dunbrody House, Wexford. \ Donal O' Leary
They serve up fish and chips, stone-baked pizzas and, in the summer, one of Ireland’s most simple pleasures; penny ice-creams – a slice of ice-cream served between two wafers. Simple but delicious. There is also a seafood bar, a cookery school and a spa. Diversification is their middle name in Dunbrody and now they have added another element to the area, the Sunday Market.
It was a grand old tradition of the previous owners of Dunbrody Estate and Kevin and Katherine are bringing it alive again. “There’ll be lots of new twists of course as the theme will most definitely be Christmas for the next few weeks and we’ll be looking to the famous European Christmas markets to include not only our own signature Christmas cakes, puddings, chutneys and jams made here in the kitchens of Dunbrody House, but also some interesting additions such as Christmas log reindeers, wreaths, artisan candles, arts and crafts,” says Kevin.
Local artisan food producers are very much on board as well so you’ll find organic chickens, crusty pies, cakes, cheeses and spices.
Some weeks, you’ll also find Kevin doing cookery demonstrations, firing up the new smoker at The Local Pub at Dunbrody to offer some delicious Texas-style slow-cooked ribs, chicken falling from the bone, brisket of beef and knowing Kevin Dundon there’ll be a few additions to the menu on the day too.
www.dunbrodyhouse.com
Lismore Food Company
Is there anything nicer than a buttery Irish biscuit served with a cup of steaming tea? If you’re a fan of this combo then hopefully award-winning Waterford biscuit makers the Lismore Food Company have found their way to your kitchen table. There is such a nice story behind the company. Some Cork locals may remember stories of Smith Stores on Patrick Street, a fine food delicatessen and bakery. Founder Beth-Ann Smith has that family experience in her blood, while the other two founding members Owen and Ken Madden, their family opened a bakery and public house on Lismore’s Main Street in the 1800s. It is now called ‘The Summerhouse’ and is home to Lismore Foods, where the bakery traditions have been revived through their biscuits since 2014.
Lismore Food Company.
Now they are adding to their range, showing them at the biggest-ever City Hall Crafts and Design Fair in Cork from Friday to Sunday, November 23-25.
The Lismore Food Company has finally bowed to pressure from its loyal customers and expanded their sumptuous air-dried apple snack gift range. “We have a hugely successful gift-boxed range of apple snacks, either uncoated or dipped in dark or milk chocolate,” says Ken.
“Customers were constantly asking us to make them for everyday use. Now it’s a very different snack to anything else on the market with a low-calorie count, but a feeling of indulgence and luxury. The slices of apple are air-dried for crispness and they are all gluten-free.”
www.thelismorefoodcompany.com
City Hall Crafts and Design Fair
For those planning on heading to the fair in Cork, it will feature ‘The Spectacular Christmas Food Emporium’, with over 25 local artisan food producers taste-tempting visitors with the best of the season’s fare. If you’re curious about one of Ireland’s oldest drinks, mead, then check out Kinsale Mead Co who are reviving the age-old tradition. Beara Distillery has one of the most unusual Irish gins on the market using salt water and sugar kelp to influence its wild flavour, while Wicklow Way Wines are using strawberries – yes strawberries – instead of grapes to develop a unique Irish wine. All stalls are worth a visit.
www.cityhallcraftsfair.ie
New Menu at Panorama
Cork foodies may also be interested to know that a new à la carte menu is starting in the Panorama Bistro at The Montenotte Hotel, developed by executive chef Liam Kirwan.
Seafood chowder is often a fixture on starter menus but that’s where the traditional dishes start and end. You can also try baked salsify and parmesan with a watercress salad and roast garlic cream or confit duck and blackcurrant salad on a bed of beet leaves and roast hazelnuts.
For mains, there is a range of options available to guests from sirloin and fillet steaks to locally supplied Ballinwillin venison Wellington. This tender cut of meat includes sides of roast celeriac, cavolo nero and dark chocolate. For vegetarians there is a split pea and chilli corn bread fritter and Ardsallagh goat’s cheese and wild mushroom rigatoni. For dessert fans, they have a stunning chocolate salt caramel tart and cheesecake. A tempting menu with some interesting combinations. Could this mean the Cork city food scene is upping its game?
www.montenottehotel.com
SHARING OPTIONS