Close to the fishing town of Castletownbere (home to much of our Atlantic deep-water fishing fleet), the Woodcock Smokery has been producing award winning smoked salmon, mackerel, herring, tuna, haddock and pollock using both hot and cold-smoking techniques. Owner and chief smoker Sally Barnes sees her delicious fish travel to the four corners of the world. And you can order online.
This innovative restaurant is famous for its 12 Mile Rule – every ingredient that can possibly be sourced within 12 miles of their front door is. Their Breakfast & Brunch Menu features eggs, bacon, cheese, honey and oats from fields which you could (if you felt so inclined) see from the restaurant’s roof.
For weekday and Saturday brunches – ask a Cork City friend where they are going for brunch, and they may well be heading for the classic menu at The Liberty Grill, on Washington Street, right in the city centre.
Delicious is Ireland's specialist, award winning bakery that caters for food allergies. It produces gluten free, wheat free, dairy free, yeast free cakes and breads.
Built in 1824 by Sir Nicolas Trant, Bunnyconnellan was affectionately known by the locals as ‘The Cottage on the Rocks’. Neill (known to all as Jock) and Mary Porteous ran the hotel together for over 30 years, until Paddy and Sheila O’ Brien took the reins in 1976. Bunnyconnellan has remained in the O’ Brien stronghold ever since- today the newly refurbished venue is proudly run by their son Paul and his family. The O’Brien family celebrating 40 years in Bunnys, 1976-2016.
Cork has seen a blossoming of exceptional talent in smoking and curing fish in recent years. Most are artisan producers like Frank Hederman – who has revived the best traditions of the ancient art of smoking and preserving fish. Hederman’s have a stall in the English Market, you can also visit their Smokehouse close to the city or order online.