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Sally's blog

All the best places to eat, shop and stay in Ireland. A local guide to local places.

All human life, from babes in arms to grizzled saddle warriors, are riding Waterford’s Greenway, one of the biggest hits of the year

It’s not all about the Wild Atlantic Way, you know.
If you need proof that the rest of the country hasn’t just gone away, and ceded control of the tourist dollar to Dublin and the WAW, then you need to take a trip to the Waterford Greenway.
We turned up at Coach House Coffee, just outside Kilmacthomas, to see what was happening on the WG.

Life style is often thought to be a dirty word. Bunsen shows why it’s an essential attribute of every smart food business.

Bunsen’s southern branch, on French Church Street in Cork city, is a study in two exacting disciplines.
The first is hamburgers, of course. Bunsen is all about burgers. It’s all about how you create, make and serve, a hamburger, something Bunsen has done with consistent imagination ever since Tom Gleeson opened his first store on Dublin’s Wexford Street.
But just as significantly, Bunsen is a study in style. 

The Brothers Dosirak: Hiding in Plain Sight on Capel Street

Free egg soup.

Now, who doesn’t want a free bowl of egg soup?

That’s what the Brothers Dosirak offer, at their little shebeen of an eating house, up a walkway beside the meat and fish counters at the side of the Super Asia Foods supermarket, near the River Liffey end of Capel Street.

The brothers are cult. Maybe even beyond cult. Our Dublin friends who know everything about everything know this little eating place, whilst even people who work in this zone have never heard of it. 

Grape Circus wines are high wire acts of viticultural philosophy

There has always been a philosophical strain amongst the best winemakers. Something about the metamorphosis of grapes in a vineyard into sublime alcohol in the bottle invites speculation about our place and our role in the universe.

Whenever we are enjoying the Italian wines which Enrico Fantasia discovers on his travels through Italy, and which he imports through his company, Grape Circus, we find ourselves thinking as much about the philosophy of the winemakers he chooses, as about the grapes they select or their attitude towards sulphites. 

In Camerino Bakery and Cakery everything is artfully confected, even the porridge

Everyone loves Caryna Camerino’s cakes.

Especially the raspberry cheesecake brownies. And the filligree cupcakes. And the lemon drizzle.

But here’s a surprising thing about Ms Camerino’s bakery and cakery, on Dublin’s Capel Street: they make a demon bowl of porridge.

The porridge, in fact, is made and finished as if it is a cake. The proportions are perfectly judged, and the fruit is arranged on top with the exactitude and precision of a patissier, then finishd with a drizzle of honey. It’s superb.

Pilgrims: the hottest table in West Cork just got even hotter

The thing about good cooks is that they are always on the path to becoming better cooks. Look at Ross Lewis, of Dublin’s Chapter One. Or David Hurley, of Gregans Castle. Or John Wyer of Forest Avenue. Each time you eat their food, you can see the lessons learnt, the progressions made.

Mark Jennings, of Pilgrim’s restaurant in Roscarbery, West Cork, is one of those guys. When he opened up shop in the square in Roscarbery, two and a bit years ago, Mr Jennings was a good cook. He had the chops. He impressed you straight away.


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