Dining and Food

• Cafes
• Food for Thought
• Pubs
• Restaurants

Without a doubt East Cork is Southern Ireland’s best kept culinary secret. This rolling and fertile countryside has long held a world-renowned reputation for its whiskey making tradition. Ballymaloe, another celebrated establishment in East Cork, is not only a byword for good food but also one of Europe’s foremost cookery schools. More recently, a fine Farmers Market has seen an influx of food aficionado’s every Saturday morning to the delightful town of Midleton. The locale has many quality restaurants and public houses, not to mention independent food retailers and speciality producers. For those who crave the tastes of the Atlantic, there is an abundance of superb seafood, bought ashore in Ballycotton adding to East Cork’s natural wealth of quality fresh food.

Menu of the Month

From Raymonds Restaurant, Midleton

Grilled Marinated Medallions of monkfish with sunblush tomato fetuccine and courgettes with pimento coulis & Basil pesto.

1) Prepare tomatoes the previous day: de-seed, put on baking tray and drizzle with olive oil, sea salt and chopped rosemary. Cook on a very low heat.

2) Marinate pieces of monkfish in olive oil, garlic, red chillies, black pepper and lemon grass for 20 minutes.
Chargrill 3 minutes on each side.

3) Blanch thinly sliced courgettes in salted boiling water for 2 mins and refresh.

4) Cook fresh pasta for 4 mins in boiling salted water.

5) Arrange as in picture.