Brunch by the sea is a shore thing in scenic east Cork
Oh, I do like to eat beside the seaside. Especially if I get to have the kind of weekend brunch that leans into a lunch menu. There’s something naughty about enjoying a full Irish at 12.30pm, alongside a friend who is tucking into a feed of fish and chips.
And why is it that everything always tastes better when you’re at the sea.
The Sea Church in east Cork’s Ballycotton is a restaurant and event space with a view, hosting intimate gigs and classic film screenings alongside great food from head chef Marcus O’Meara. For the best appetite, take on the Ballycotton cliff walk loop – it’s a leg-stretching 9.25km – and arrive, sea salted and hungry at the doors of Sea Church for a seat by the fire and a view of the waves.
See seachurch.ie
Roll with this cheat ingredient
I used to read English recipe books where the writer – Nigel Slater was a particular culprit – would carelessly toss the line “all-butter puff pastry” into the ingredients list. All-butter what now? I don’t know if you’ve ever looked at a list of ingredients on a roll of regular puff pastry from your local shop but let me assure you that no butter is harmed in the making of it. Big brands use vegetable oils and fats, making it unexpectedly vegan. Which, it has to be said, is handy if you’re catering for someone inclined that way in terms of diet.
If you want a puff pastry that tastes delicious, there’s an Irish option – Roll It Pastry made by Mairead Finnegan in her home in Crossakiel, Kells, Co Meath. Made using Irish butter (take that, Nigel!), the packaging has just had a glow up and the pastry is as good as ever, cooking into light, flaky layers that make you look like a cordon bleu cook. Mairead also makes all butter shortcrust – both sweet and plain – along with gluten-free pastry.
These all come in block format so you’ll have to remember to take them out of the freezer on time and also get the rolling pin out (although I have been known to press a wine bottle into service on occasion).
It tastes homemade, without the hassle, and perfect for the coming pie season.
See rollitpastry.com
Mairead Finnegan and Annie Dunne. \Barry Cronin
Making tinned fish utterly delish
Ever since I discovered Shine’s jarred and tinned fish from the Killybegs-based family company, it has been a store cupboard staple, perfect for solo sardine-on-toast lunches or a big tuna pasta bake to feed the family. Yes, these products cost a little more, but they more than make up for it in flavour, especially as, being inland, I don’t have easy access to fresh fish.
Ciara Shine has just written a cookbook, including recipes from family, friends and fellow fish industry stalwarts: I’m already bookmarking sizzling sardine stir-fry, manzo tonnato and mackerel and kale tart as easy and delicious ways of adding fish to the meal plan. You can get Ciara’s Catch by Ciara Shine (€24.99 plus postage) from shinesseafood.ie and, stock up the cupboard for you next meal.
Ciara's Catch by Ciara Shine.
Top talent
David Harte of The Sea Rooms at Kelly’s has been crowned Euro-Toques Young Chef of the Year 2025, following a thrilling finale at the Inter Continental Hotel in Dublin. David impressed judges with dishes showcasing Irish pork, heritage potatoes, and Sissy Red apples, reflecting this year’s theme, “Forgotten Foods: Honouring Ireland’s Larder.” And if you haven’t experienced the seven-course tasting menu at The Sea Rooms in Rosslare, make it one of your culinary goals for 2026, its exceptional.
Winner Chef David Harte of The Sea Rooms at Kelly’s pictured at the 2025 Young Chef of the Year Awards, which took place on Sunday, 12th October 2025.
The inaugural Rising Pastry Chef of the Year title went to Elizabeth Dunphy of The Bishop’s Buttery, Cashel Palace, for her inspired reinterpretation of Irish ingredients in classic desserts.
Gareth Mullins, head of the Young Chef Committee and executive chef at Anantara The Marker Hotel Dublin said, “This competition represents the pinnacle of achievement for emerging chefs in Ireland, and seeing another exceptional winner crowned is a proud moment for everyone involved.
“Its remarkable to witness how the competition continues to grow year after year, shaping the future leaders of Irish cuisine.”
Pictured above: Chef David Harte of The Sea Rooms and Chef Elizabeth Dunphy The Bishop’s Buttery.
See all winners on euro-toques.ie
Winner Chef Elizabeth Dunphy of Bishop’s Buttery, Cashel Palace pictured at the Rising Pastry Chef of the Year 2025, which took place on Sunday, 12th October 2025.
Ten years of Food on the Edge
While the word symposium seems dedicated to putting people off, if you’re in any way interested in food, it’s worth abandoning preconceptions and signing up for this year’s Food on the Edge on 27 and 28 October. The event, founded in 2015 by the exhaustingly energetic JP McMahon, brings chefs and producers, authors and activists, gardeners and innovators together in ATU Galway, gives them each 15 minutes to talk and moves on. It’s fast and fun and, like watching TikTok, if you don’t like a particular speaker/video, don’t worry: there’ll be another along in a few minutes that you’ll love. The coffee breaks are legendary, both for food and the chats, and masterclasses on everything from coffee cupping, to knife sharpening, sourdough, school meals and zero waste are a great opportunity to deep dive into a topic. See you in Galway? See foodontheedge.ie
Brunch by the sea is a shore thing in scenic east Cork
Oh, I do like to eat beside the seaside. Especially if I get to have the kind of weekend brunch that leans into a lunch menu. There’s something naughty about enjoying a full Irish at 12.30pm, alongside a friend who is tucking into a feed of fish and chips.
And why is it that everything always tastes better when you’re at the sea.
The Sea Church in east Cork’s Ballycotton is a restaurant and event space with a view, hosting intimate gigs and classic film screenings alongside great food from head chef Marcus O’Meara. For the best appetite, take on the Ballycotton cliff walk loop – it’s a leg-stretching 9.25km – and arrive, sea salted and hungry at the doors of Sea Church for a seat by the fire and a view of the waves.
See seachurch.ie
Roll with this cheat ingredient
I used to read English recipe books where the writer – Nigel Slater was a particular culprit – would carelessly toss the line “all-butter puff pastry” into the ingredients list. All-butter what now? I don’t know if you’ve ever looked at a list of ingredients on a roll of regular puff pastry from your local shop but let me assure you that no butter is harmed in the making of it. Big brands use vegetable oils and fats, making it unexpectedly vegan. Which, it has to be said, is handy if you’re catering for someone inclined that way in terms of diet.
If you want a puff pastry that tastes delicious, there’s an Irish option – Roll It Pastry made by Mairead Finnegan in her home in Crossakiel, Kells, Co Meath. Made using Irish butter (take that, Nigel!), the packaging has just had a glow up and the pastry is as good as ever, cooking into light, flaky layers that make you look like a cordon bleu cook. Mairead also makes all butter shortcrust – both sweet and plain – along with gluten-free pastry.
These all come in block format so you’ll have to remember to take them out of the freezer on time and also get the rolling pin out (although I have been known to press a wine bottle into service on occasion).
It tastes homemade, without the hassle, and perfect for the coming pie season.
See rollitpastry.com
Mairead Finnegan and Annie Dunne. \Barry Cronin
Making tinned fish utterly delish
Ever since I discovered Shine’s jarred and tinned fish from the Killybegs-based family company, it has been a store cupboard staple, perfect for solo sardine-on-toast lunches or a big tuna pasta bake to feed the family. Yes, these products cost a little more, but they more than make up for it in flavour, especially as, being inland, I don’t have easy access to fresh fish.
Ciara Shine has just written a cookbook, including recipes from family, friends and fellow fish industry stalwarts: I’m already bookmarking sizzling sardine stir-fry, manzo tonnato and mackerel and kale tart as easy and delicious ways of adding fish to the meal plan. You can get Ciara’s Catch by Ciara Shine (€24.99 plus postage) from shinesseafood.ie and, stock up the cupboard for you next meal.
Ciara's Catch by Ciara Shine.
Top talent
David Harte of The Sea Rooms at Kelly’s has been crowned Euro-Toques Young Chef of the Year 2025, following a thrilling finale at the Inter Continental Hotel in Dublin. David impressed judges with dishes showcasing Irish pork, heritage potatoes, and Sissy Red apples, reflecting this year’s theme, “Forgotten Foods: Honouring Ireland’s Larder.” And if you haven’t experienced the seven-course tasting menu at The Sea Rooms in Rosslare, make it one of your culinary goals for 2026, its exceptional.
Winner Chef David Harte of The Sea Rooms at Kelly’s pictured at the 2025 Young Chef of the Year Awards, which took place on Sunday, 12th October 2025.
The inaugural Rising Pastry Chef of the Year title went to Elizabeth Dunphy of The Bishop’s Buttery, Cashel Palace, for her inspired reinterpretation of Irish ingredients in classic desserts.
Gareth Mullins, head of the Young Chef Committee and executive chef at Anantara The Marker Hotel Dublin said, “This competition represents the pinnacle of achievement for emerging chefs in Ireland, and seeing another exceptional winner crowned is a proud moment for everyone involved.
“Its remarkable to witness how the competition continues to grow year after year, shaping the future leaders of Irish cuisine.”
Pictured above: Chef David Harte of The Sea Rooms and Chef Elizabeth Dunphy The Bishop’s Buttery.
See all winners on euro-toques.ie
Winner Chef Elizabeth Dunphy of Bishop’s Buttery, Cashel Palace pictured at the Rising Pastry Chef of the Year 2025, which took place on Sunday, 12th October 2025.
Ten years of Food on the Edge
While the word symposium seems dedicated to putting people off, if you’re in any way interested in food, it’s worth abandoning preconceptions and signing up for this year’s Food on the Edge on 27 and 28 October. The event, founded in 2015 by the exhaustingly energetic JP McMahon, brings chefs and producers, authors and activists, gardeners and innovators together in ATU Galway, gives them each 15 minutes to talk and moves on. It’s fast and fun and, like watching TikTok, if you don’t like a particular speaker/video, don’t worry: there’ll be another along in a few minutes that you’ll love. The coffee breaks are legendary, both for food and the chats, and masterclasses on everything from coffee cupping, to knife sharpening, sourdough, school meals and zero waste are a great opportunity to deep dive into a topic. See you in Galway? See foodontheedge.ie
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