Cork on a Fork: Ireland's second city is hosting a food festival
County Cork has always had a reputation for serving the best cuisine in Ireland. Supported by major local producers such as Ballycotton Seafood and Jameson Whiskey Distillery, as well as the city's English Market, its modern dining scene began in the 1960s when Myrtle Allen pioneered field-to-house meals. fork at Ballymaloe House. In the 1970s, Arbutus Lodge in Cork City became the first Michelin-starred restaurant in Ireland. Over the years, the city's food scene, influenced by an influx of international chefs, has evolved impressively, mixing traditional Irish cuisine with something more innovative.
Now in the English market alongside the seafood, meat and poultry counters are Japanese food stalls, deli and kombucha stalls. On the city's waterfront, Marina Market (established during lockdown) is a container city of hipster stalls serving smoothie bowls at Young Plant, Mexican food at Burittos & Blues and Korean fried chicken at Poulet-Vous. Fifteen restaurants in the county are listed in the Michelin guide, including Turkish Dede in Baltimore, which has one star, while across the city diners compete for tables at Michelin restaurants such as Ichigo Ichie (one star). , Greenes, Da Mirco and Goldie, which has a Bib Gourmand award.
Last month's inaugural Cork on a Fork festival gave a taste of the city's vast culinary scene . Held as a pilot this year, the five-day event mixed whiskey and cheese tasting masterclasses with sushi and yoga classes.
Tea afternoon Maharani offered during the festival at the iconic Metropole Hotel captured the mood. The Cork institution, opened in 1897, offered an Indian high tea inspired by Maharani Gin - a local spirit created by the new Rebel City Distillery, the first distillery to be established in Cork for almost 50 years....
County Cork has always had a reputation for serving the best cuisine in Ireland. Supported by major local producers such as Ballycotton Seafood and Jameson Whiskey Distillery, as well as the city's English Market, its modern dining scene began in the 1960s when Myrtle Allen pioneered field-to-house meals. fork at Ballymaloe House. In the 1970s, Arbutus Lodge in Cork City became the first Michelin-starred restaurant in Ireland. Over the years, the city's food scene, influenced by an influx of international chefs, has evolved impressively, mixing traditional Irish cuisine with something more innovative.
Now in the English market alongside the seafood, meat and poultry counters are Japanese food stalls, deli and kombucha stalls. On the city's waterfront, Marina Market (established during lockdown) is a container city of hipster stalls serving smoothie bowls at Young Plant, Mexican food at Burittos & Blues and Korean fried chicken at Poulet-Vous. Fifteen restaurants in the county are listed in the Michelin guide, including Turkish Dede in Baltimore, which has one star, while across the city diners compete for tables at Michelin restaurants such as Ichigo Ichie (one star). , Greenes, Da Mirco and Goldie, which has a Bib Gourmand award.
Last month's inaugural Cork on a Fork festival gave a taste of the city's vast culinary scene . Held as a pilot this year, the five-day event mixed whiskey and cheese tasting masterclasses with sushi and yoga classes.
Tea afternoon Maharani offered during the festival at the iconic Metropole Hotel captured the mood. The Cork institution, opened in 1897, offered an Indian high tea inspired by Maharani Gin - a local spirit created by the new Rebel City Distillery, the first distillery to be established in Cork for almost 50 years....
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