BYOW ? Bring Your Own Wine

A few years back I lived in Australia and the concept of BYOW was fairly common place. I’ve never really seen it creep into the Irish culture on any kind of grand scale. No doubt this is for the obvious reason of alcohol having a hefty mark up and subsequent profit for restaurants. Which to be fair I don’t blame them for from a business point of view.

From a customer point of view however living in the land of tightening ones belt it has become increasingly difficult to justify paying €20 for a bottle of wine in a restaurant which you see in your local Spar for €8. Yes the restaurant has to pay for staff, glassware etc but it still hurts my pocket and I don’t mind saying it. If my pocket hurts then I’m sure many others do too. With that in mind I have done a bit of research and put together a sample of some of the great BYOW options which are around Dublin at the moment.

From my own point of view I wouldn’t choose a restaurant with poor food offerings just because they had a good BYOW policy, well maybe if I was really broke I would. Some of the places listed below I have visited myself and have mentioned where appropriate. Others I list based on the BYOW policy but can’t vouch for the food personally.

Taken from www.thevintagekitchen.ie

Top of my list has to be The Vintage Kitchen on Poolbeg Street. I have reviewed the restaurant previously (click here) and can’t fault the food which speaks entirely for itself. Their BYOW policy is order two courses from their Dinner Menu at €25 and you are welcome to bring your own wine with you and they won’t even charge you any corkage. That kind of value is hard to find, but as mentioned it’s the food that draws you here, the BYOW policy is just a bonus as is the BYOV – or bring your own vinyl option. Yes bring along a record and they will play it for you.

Taken from www.gallahersbistro.com

Only a short stroll away you will find Gallaher & Co Bistro on the corner of D’Olier Street. Over the last couple of weeks they have come up with some great offers to entice customers through their doors. The BYOW policy here is bring your own wine all day everyday for a corkage fee of €1 per drink or €4 per bottle of wine. I have also eaten here and have to say the food and service was very good. Along with the BYOW policy they also had a buy one mains get one free running at the same time which resuted in exceptional value and quite a small bill. It’s worth keeping an eye on their website to see what offers they have coming up.

Another firm favourite which has a ‘kind of’ BYOW policy is Fish Shop in the Blackrock Market. I have been a couple of times and noticed on my last visit that this little fishy paradise had a notice over their picnic bench seating areas to advise customers they were welcome to pick up a bottle of wine in the local off licence and enjoy it with their food. Very thoughtful. The staff in Fish Shop don’t charge corkage and even have some glasses and a wine opener on hand which they are happy to let you use. A fantastic idea it has to be said and on a sunny day a crisp bottle of white with some freshly battered hake is a match made in heaven. I’m happy to report that they do serve excellent food including a gluten free option and the amount of positive reviews they receive is evidence of that.

Aforementioned Picnic Tables

Taken from http://saltlickdublin.tumblr.com/

Next on the list we have the very inventive Salt Lick. A much praised eaterie in Ranelagh which is only open Friday and Saturday nights and changes its menu to a new theme on a monthly basis. At the point of writing this the menu was Japanese themed. I haven’t eaten here myself but have read some wonderful reviews from a number of food bloggers who have given it the thumbs up.

For thier BYOW offering they have done things slightly differant. They have themed up with Redmonds Off-Licence which is close by and selected wines and craft beers to compliment the food they are offering, all of which appear to be reasonably priced too. If that wasn’t good enough for you they also have a BYOC policy which is Bring Your Own Cocktail. You bring the spirits and they will supply the mixers and provide you with a wonderful cocktail. They even go one step further and tell you exactly what spirits to bring so it’s in keeping with the food theme and how many cocktails you will get from each bottle of spirits. Not a bit of a corkage fee in sight for any of the above. I’m not sure you could actually ask anything more of them.

Taken from http://www.seagrassdublin.com/gallery

A sister restaurant to The Vintage Kitchen Seagrass in Portobello also has a very appealing BYOW offer. They have an Early Evening Menu which runs Sunday to Wednesday from 5 p.m. to 10 p.m. and on Thursday to Saturday from 5 p.m. to 6.45 p.m. During this time you are welcome to bring your own wine and they won’t charge you any corkage.

In addition for their Dinner Menu if you order two courses per person you also get to avail of the BYOW policy with no corkage fee. I haven’t yet had the pleasure of dining in Seagrass but having looked at the menus it is certainly on my list of places to visit, BYOW or not!

Taken from http://www.ilpostorestaurant.com/gallery/

Last on the list is il Posto on St. Stephens Green. On Monday, Tuesday and Wednesday you are welcome to bring your own wine with you and they don’t charge any corkage. A smart way to encourage diners through the door on the quieter days of the week. I have eaten here a few times and recall the food being quite good. They have a nice early bird menu Monday to Saturday between 5.30 p.m. and 7.00. p.m. €20 for two courses and €25 for three.

It’s not a long list and I’m sure there are many more that I haven’t yet stumbled across clutching a bottle of wine so do please feel free to let me know any others.

Flavours of Fingal 2014

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Flavours of Fingal takes place in Newbridge House and Farm. The two day event combines a mix of food, drink (non alcoholic), horticultural and agricultural attractions. Think Taste of Dublin without the booze, add in lots of sheep, cows, tractors and a huge bouncy castle and you have a family friendly day out.

Tickets for the event are priced quite competitively at €20 for two adults and two kids. That’s a bargain day out for any family. Newbridge House also has a permanent farm on site, all of which is accessible during the event so it’s a great opportunity for adults and kids alike to get up close and personal with the animals.

Ducks & Goats

Cows, Sheep, Pony

Owls & Hawks

There were also lots of animal related activities happening throughout the two days which included sheep shearing, sheep herding, horse and pony shows and a favourite of mine the dog agility show which was thoroughly enjoyable. There were quite a few rescued/shelter dogs competing which had been trained and were a joy to watch.

The Village Hall tent also hosted a great range of arts and crafts as well as some cookery demonstrations.

Arts & Crafts

The food is certainly not forgotten with everything from cupcakes to Beef Bourguignon on offer.

Cupcakes

Beef Bourguignon

Local Honey

Food Stands

Food Trucks

More Cupcakes !!

It was a scorcher of a day so perfect for the type of event that it was. I arrived at about midday and there were crowds of people enjoying food and music in the sunshine already. The event actually opens at 11 a.m.

Ice Cream

As I mentioned at the start there was no alochol served which was actually quite nice to see for a change. It gave the event a more laid back feel and I would assume was to appeal to a more family friendly market which it certainly did. I made sure I got into the swing of things for the day and sampled some food, met the animals and jumped on the tractor.

Tractors

My New Best Friend

All things considered it was well worth a visit. There is also an option to pay extra for tour of the very impressive Newbridge House. I’d visit again next year and maybe even round up some of the nieces and nephews to bring along. All the kids I seen there seemed to be having a great time and there wasn’t an iPad or Playstation in sight. There’s a lot to be said for getting outdoors!

Dietrichs Angels – Dinner Theatre At The Promenade Cafe

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A friend in work had given me a flyer for up and coming events at the Promenade Cafe along Windsor Terrace in Dunlaoghaire. They had an interesting mix of events running through until August. Everything from jazz to cabaret to opera.

Always willing to try something new I booked two tickets for the Dietrichs Angels supper and show which was being performed by Miss Truly DiVine. The tickets were €39 and included a two course meal along with the performance.

Upcoming Events

The cafe itself is a mix of pastal blue/greens and light coloured walls. It’s broken up into a number of eating areas and breakfast bar near the counter. Large glass windows along the front give sea views and there is also seating outside at the front.

Outside

Cafe Counter

Seated Booth

Our hosts for the night were the delightful Yvonne and Breffni who run the cafe. They were passionate and engaging and within minutes somehow managed to remember everyone’s name and considering there must have been about 40+ people there that was quite impressive.

We were prompty shown to our table for the night which had a place card with my name on it. A nice touch I thought. It was table service for the night as the cafe was essentially doubling up as day time cafe and a night time bistro, which it is perfectly laid out for. Wine was promptly ordered and poured and reasonably priced at €21.

Wine & Place Card

As mentioned the ticket for the evening included a set two course menu with two starters and two mains to choose from.

So we could taste all on offer myself and H (dining partner) ordered differant dishes. I went for the Broccoli and Emmental Soup to start and the Chicken with Tarragon for mains. He opted for the Duck Terrine with Quince Jelly and then the Salmon Fillet with Watercress Sauce.

Broccoli Soup

Duck Terrine

The Broccoli soup was nothing special. It was tasty, it was broccoli and the fresh brown bread went well with it. The Duck Terrine however was much better and although I finished my soup I eyed the other starter with some envy.

Between courses we were treated to a Movenpick Swiss Sorbet. I opted for the Raspberry one which was just gorgeous. I even traded spoonfuls with a lady at the table beside me who had a Pear one.

Raspberry Sorbet

My Chicken with Tarragon was ever so lightly over cooked. It wasn’t dry but it could have been more succulent. Nevertheless it was very enjoyable and served with creamy champ and seasonal root vegetables, all of which were cooked perfectly.

Chicken Breast with Tarragon

Althought I’m not a big fan of it, the Salmon I have to say looked fantastic when it came out. I always feel that it lacks flavour, or my palate might just not be sophisticated enough for Salmon. All I could taste was lemon but H tells me that it was cooked just right and full of flavour. I’ll go with that feedback.

Salmon with Watercress Sauce

We were quite full after starters and mains so skipped dessert in favour of another bottle of wine. Dinner ran from about 7.30 to 8.45 at which point our wonderful hosts made a short announcement to welcome us to the second part of the evening which was the song’s of Marlene Dietrich performed by Miss Truly DiVine.

She sang a mix of Marlene’s songs from her movies and cabaret shows. While I have to admit I didn’t actually know any of them, it was a very engaging performance and between each song we learned a little of Marlene’s life story. Miss Truly DiVine remained in character for the whole performance and walked in between the tables in all areas of the cafe ensuring that the entire audience felt part of the show. I have to say she was very entertaining. Unfortuantely I didn’t get any pictures of her at our performance but have included a couple below from her website where you can see her in character.

Stunning

Sultry

At €39 for a nights entertainment I can honestly say the Promenade Cafe was a great choice for an alternative Saturday night out. I would encourage you to visit one of their upcoming events to see for yourself.

Web: http://www.promenadecafe.ie/

1-2 Windsor Terrace
Dun Laoghaire
Co. Dublin

The Larder – Brunch

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I was lucky enough to win a two course weekend lunch for two people in The Larder on Parliament Street via a tweetseats competition. Sure I was all sorts of delighted with myself. Free lunch is a gift horse and I’m not one to look in it’s mouth. I promptly booked myself in for a sunny Sunday at 12.30.

They had mentioned ‘Red Chairs’ in the message they sent me but I had no idea what that actually meant. Low and behold the clue was in the name and they were in fact two Red Chairs. Not only that but the best seats in the house right at the front window perfectly placed for some people watching.

The Red Chairs

First impressions, well I was loving the red carpet (chair) roll out and the friendly greeting from the staff. The venue is narrow at the front and then opens out towards the back. It’s cool and airy and very comfortable. They have a varied range of wine and craft beers to compliment the food.

Wine & Craft Beer

I was on the water but my dining buddy tucked into a nice glass of house red, which I might add was a nice generously filled glass too. I’ve seen too many restaurants skimp on their pouring of wine but at €6.50 this one was more than adequate.

Red Wine

The lunch menu ranges from €9.50 for gourmet sandwiches up to €14.00 for hot dishes such as rib eye steak. They do also offer a Brunch menu which sounds very tasty indeed.

I opted for the Lamb Burger served with tripple cooked fries. I’ll be honest I have no idea what the difference is between fries cooked once, twice or even three times. Let’s just pretend it means they are extra special and I ate them all so it must be a good thing. The burger was huge and very tasty and came with a side salad. On a totally seperate side note and not a criticisim, the waiter did ask if I wanted some vinegar and it came in a tiny little ramekin. I’ve seen this plenty of times in restaurants and wonder why they don’t have a proper vinegar dispenser.

Lamb Burger

The other main course was the rib eye steak, again with the wonderful triple cooked fries. I didn’t dare taste the rib eye as it was cooked blue, which essentially means flash fried on either side to give it colour. I’m more of a medium man and anything less than that looks like cannibalism to me. The plate was cleared so I’m going to go out on a limb and assume it was exactly what my dining buddy wanted.

Rib Eye Steak

Suitably stuffed after the generous main course helpings we were fairly full but the desserts sounded too good not to eat. The waiter had me hanging on his lip (not literally despite me winking at him) as he described the Rasberry and White Chocolate Cheesecake to me.

Raspberry & White Chocolate Cheesecake

It was actually quite light for a cheesecake and the raspberries in it gave it a nice little tang on the tongue. It had serving of chantilly cream with it which complimented it perfectly.

The other dessert was much more impressive to look at I have to say. I had never seen Bread and Butter Pudding served that way before.

Bread & Butter Pudding

Naturally I tried a few spoonfuls for research purposes. While it was tasty, I thought it could have been a little warmer. Enjoyable none the less.

Winning a competition for lunch didn’t colour my view of The Larder at all. Overall I have to say the dining experience was a positive one. Its inviting and friendly and even the bathrooms have lots of really interesting touches.

Bathroom Details

I would like to go back and try the Brunch menu and perhaps have a few glasses of wine. If you do visit, I recommend the Red Chairs as the best place to sit if they are free.

Web: http://www.thelardercaferestaurant.ie/

8 Parliament Street

Dublin 2

The Taste of Dublin 2014

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I hadn’t been to Taste of Dublin before so was excited to pop along and see what all the fuss was about. It had pretty much been advertised to death in every possible way so it was impossible not to know it was on.

Ticket

As luck would have it I managed to get a couple of free passes for the Sunday lunch session between 1.00 p.m and 4 p.m. Normally the ticket price for this would have been €23.00 excluding booking fee. Personally I thought it was a bit on the expensive side just for entry to the event. I would have liked to see perhaps a complimentary drink included in the price.

I have to say I couldn’t have picked a better day to visit. The sun was literally splitting the sky and the Iveagh Gardens were in full swing with eager visitors.

Eager Visitors

Podology

There were a number of areas which had live performers playing a mix of music as well as a DJs spinning Summer anthems. The whole area had the feel of an upmarket festival.

Live Performance

The gardens are quite big and every inch of them were utilised to house the huge number of exhibitors. There were numerous bars offering everything from specialised spirits, craft beers and champagne.

World Beer Bar

Beefeater Gin

Gin Gin & More Gin

Teeling Whiskey

Creans

Tattinger Champagne

Prosecco Truck

There was also plenty of food on offer. Some great restaurants like The Exchequer, The Green Hen, Clodaghs Kitchen, Saba, Chapter One and Jaipur were all offering their signature dishes to hungry visitors. There were also plenty of smaller stands offering a mix of treats.

Manuka Honey

Pink Lady Apples

Empire Donuts

Freshly Baked Apple Tarts

The Cupcake Bloke

Keoghs

Throughout the few days there were also a number of demonstrations from various celebrity and restaurant chefs such as Rachel Allen, Kevin Dundon, Darina Allen, Clodagh McKenna, Chef Stuart and Linda Booth.

Chefs Skillery

Taste Theatre

There was a great vibe to the event and plenty on offer in terms of food and drink. While there was some good value to be had I did think many of the stands were slightly overpriced especially considering the cost of the entry ticket and the size of the portions they were offering. Then again it is quite a special event so you are paying for something a little out of the ordinary.

My visit was relatively short and I don’t think I had enough time to explore and certainly not enough florins in my pocket to judge it fairly, so I will return next year full of renewed enthusiasm. There is no denying however that it is a great event for the city. It creates a fantastic opportunity for a variety of vendors to showcase their produce and equally for food and drink lovers to sample a little of everything in the stunning setting of the Iveagh Gardens.

Fountain

Newgrange – An Historical Masterpiece

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The last time I was in Newgrange was probably on a school tour many years ago. Living relatively close to it I decided to revisit. Given that it has been there for over 5,000 years I wasn’t expecting much of a change. Continue reading →

Essential Cookery – A Week In Cooks Academy

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Back in May last year I took it upon myself to improve my cooking skills. I wouldn’t exactly starve in the kitchen but I wouldn’t blow your mind either. I had some holidays to use up from work so I decided to take a week off and embark on Cooks Academy Essential Cookery Course.

The course runs for five days from 10.00 a.m. to 4.00 p.m. each day and is described as follows:

‘Spend a wonderful week cooking and learning here at Cooks Academy. Because we stream participants of different abilities, this course will suit you either as a total beginner or as a cook with experience. You will learn the basics of classical cooking along with a concise discovery of cooking methods and techniques giving you the background to enable your skills to mushroom in the future. A great course if you’re taking a break from your hectic work for a week’ (from Cooks Academy website)

The first day we got to meet the team from Cooks Academy. All very professional and personable. There were about 15 of us taking part for the week so over a batch of freshly baked scones and mugs of tea we started chatting and began to get to know each other.

Demo Kitchen Area

We were given a book of recipies and a plan for the week broken down by day of what dishes we would cook. It averaged about 8 differant meals a day including everything from soups to mains to desserts. The first morning also included some of the basics like knife skills, a tour of the kitchen and actually showing us various kitchen untensils and how to correctly use them. It was surprisingly helpful that bit.

After the introduction we were asked to get ourselves into pairs as we would be working together for many of the recipies. It was all a bit like being picked for teams in PE. A little bit of shuffling about. A bit of looking at the ground and then a few ‘will you work with me’ in hushed tones. Everyone managed to find a friend and I was paired up with an excitable young lad who was rearing to go.

The format was the same for each day. One of the chefs would demonstrate the dish right in front of us and talk us through the process while giving us tips on how to improve our cooking and answering our never ending stream of questions which I’m sure they had heard a million times. Once that was done we were let loose in the kitchen to recreate it ourselves.

Kitchen Area

For all of the dishes the staff had already set out all the ingredients at our work stations. This was really just so we could fit all the dishes in and didn’t have to waste time measuring out ingredients. I’m going to go out on a limb and assume they figured we would be able to do that ourselves at home. Maybe they gave us too much credit!

Throughout the week we made a great mix of dishes and usually after we made a dish we went back to the seating area and sat down and ate. It was cook eat, cook eat, cook eat, roll home. Not a bad way to spend a day. Some of the dishes we made are coming up below. Yes they were all made from scratch and all made by me. I was kinda impressed with myself.

Freshly Baked Brown Bread

Rib Eye Steak with Peppercorn Sauce and Fondant Potato

Spicey Chicken, Cucumber and Cashew Salad

Lamb with Rosemary Jus

Chocolate Souffle

Eclairs

On the final day of the course we spent the afternoon preparing just one dish which was a very tasty apple tart. After that the staff had organised an end of course graduation for us which was a really great touch. Everyone was called up by name to receive their certificate and shake hands with the chef, while enjoying canapes accompanied by prosecco. It was a really nice way to finish off the week.

Apple Tart

It’s not a great picture, bit fuzzy but was great to take a picture with the entire class, and of course our apple tarts.

The Class

Certificate

The course is currently priced at €450 which equates to €90 a day. Given that every single ingredient is supplied for you, all of which are of excellent quality I personally think it’s great value.

Contact Details:

19 South William Street

Dublin 2

Ph: 01 6111 666

Web: http://www.cooksacademy.com/

Petite Patisserie – Dublin Cookery School

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I’ve always had a passing interest in baking. Even when I was a child I remember being in the kitchen with my mother making fairy (sign of things to come) cakes, or my own culiniary delight which was Rice Krispie buns. At one point I even got a place to study Culinary Arts in DIT. Alas it was not to be and like many others I ended up getting a job and getting used to having money. From time to time I still try my hand at a bit of baking with moderate degrees of success. It’s finding the time to practice that seems to let me down.

Another buddy of mine (lets call him Baking Boy) also likes to dabble with flour and eggs from time to time. Being the good chap he is, he organised for us to head to Dublin Cookery School in Blackrock for their Petite Patisserie class. Basically its an excuse to eat fattie food and a competition to see who makes the best ones. Nothing like a bit of (un)friendly rivalry to keep things interesting.

Ready for Battle

So we arrived for class at 7 p.m. and joined the group which was mostly made up of ladies and we were promptly served a glass of wine and some food.

Wine

Pate

The set up for the class was pretty standard. We got to sit back and relax and drink wine while Linda done all the hard work right in front of us. Linda is like a female Willy Wonka but without that creepy element he has. She is great fun. She knows her stuff, is passionate about her chocolate masterpieces and that enthusiasm makes the class a great place to be. We had about five differant recipes to get through in about two hours. The first couple were demonstrated with ease by Linda while we supped our wine.

Kitchen Demo Area

She made mini versions of everything using some very handy silicon moulds. I’ll definately be using them when I get around to recreating some of these mouth watering treats. Linda actually made a birthday cake for Robert De Niro (which kinda makes her a bit of a hero) when she worked in Vancouver and shared the recipie in miniature version with us. It was a chocolate hazelnut cake and if it’s good enough for Mr. De Niro it’s good enough for me.

Robert De Niro’s Chocolate Hazelnut Cake

She also made mini frozen tiramisu and chocolate mousse encased in glazed chocolate boxes. Droooooooooooool

Selection of Desserts

Glazed Chocolate Box in the Middle

Perfect Presentation

After beguiling us with her skills Linda let us loose in the kitchen area to have a go at something a little less intricate.

Busy Class

We made Chocolate Madeleines first. Lets just say that they didn’t quite work out. Some key ingredients might have been forgotten then added in the wrong order and bascially I blame the wine because the very simple recipie suddenly turned into something written in latin and the Chocolate Madeleines didn’t quite make it but we still had fun trying. Few pictures below of the steps involved.

Take Ingredients

Mix Them Together

Pour into Trays

Unfortunately there is no finished product picture because they were far too tragic to be photographed. The Lime and Coconut Friands however were a roaring success.

Ingredients for Friands

Mixed Together

Ready for Baking

Ta Dah – Masterpieces – Well Edible & Tasty

Cooking with Linda is great fun I have to say and I laughed as much as I learned so thats what I call a recipie for success. Dublin Cookery School has a whole host of classes coming up so take a look here.

Dublin Cookery School
2 Brookfield Terrace
Blackrock
Co. Dublin

Phone: 353 (0)1 2100 555

Email: info@dublincookeryschool.ie

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