Great food market located in the centre of Cork city. Open as a market from 1788 and still thriving. When the British Queen visited Ireland in 2011, the English market was one of the places on her itinerary.
Quite a range here from exotic fruits, vegetables, artisan breads, handmade chocolates, fish and meat. Additionally there are numerous cafes in which you can take a pit stop.
Perhaps the best food I've ever eaten, and in an environment that tells you why: expert and insightful people in a cyclical farming, learning and catering environment - led by legendary Darina Allen and her daughter-in-law Rachel. I went there as a musician when the drawing room was the venue - now Rory Allen has converted the Grain Store into a world class venue for the great and good of the Irish music scene. Who could ask for anything more?
Much is made in Ireland these days about the decline of the traditional pub, and that is indeed a sad event. But on the other hand, it’s hard to halt change, and when it takes the charming form of this tapas/wine bar, why would you want to?
The atmosphere is warm and friendly all through the week, the food is small and tasty, and the wine list is copious. The prices are a little higher than the pub round the corner, but it’s a case of chalk and Camembert.
One of the best restaurants I've ever eaten in, vegetarian or otherwise. They now also have a few bedrooms upstairs
Walk west about three minutes along Washington St. from the city centre, and it's on your right.
Tel. +353 21 4277939
This wonderful restaurant and hotel is a big old house where they source the food locally with fish from Ballycotton, superb beef from Cloyne, vegetables from their own gardens and cheese from local indepedent cheesemakers. If you have the time do visit Ballymaloe Cookery School. Their cookbook is well worth buying.
Ballymaloe House and Ballymaloe Cookery School, Shanagarry, Midleton, Co Cork.
Tel: +353 (0) 21 464 6785.
Ballymaloe is about 20 miles east of Cork.
Amongst the usual produce are products peculiar to Cork. Drisheen, a mixture of dried sheep’s blood and herbs in a long pudding skin. Or Crubeen, pigs’ feet boiled “with the hoof on!” And Trotters - sheep’s feet boiled in water.
Tel: 353 21 427 3251
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