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Irish Times
27 minutes ago
- Business
- Irish Times
Smokers pay tens of thousands more for life insurance and mortgage protection
Smokers pay tens of thousands of euro more for life insurance and mortgage protection than non-smokers, according to new research from price comparison and switching website . For mortgage protection – a legal requirement for anyone taking out a mortgage in Ireland – a 38-year-old couple can pay as little as €35.60 a month for €300,000 in cover over 30 years as long as they're both non-smokers. However, if they both smoke, the cost jumps to €70.09 – an increase of almost 97 per cent, or nearly €12,500 over the life of the policy. Adding €100,000 in specified illness cover to the same policy would cost €101.09 a month for non-smokers. But smokers would pay at least €191.82, a difference of almost €33,000 over the term. READ MORE The gap is even wider for life cover which pays out a tax-free lump sum if one of the insured dies during the term of the policy and is considered an essential part of financial planning for families. A non-smoking couple could secure €300,000 in cover over 30 years for about €51 a month, while smokers would pay at least €103.88 – a difference of almost 103 per cent, or almost €19,000 over the lifetime of the policy. And for a stand-alone specified illness policy worth €150,000 over 30 years, non-smokers would pay €195.87 a month, while smokers would be charged €333.44 – almost €50,000 extra for the same level of cover. The research was carried out in May by comparing prices for smokers and non-smokers from the country's five leading life insurers: Aviva, Irish Life, New Ireland, Royal London Ireland, and Zurich Life. While smoking has declined in recent decades, about 16 per cent of adults aged 15 and over in Ireland still smoke either daily or occasionally, according to Census 2022. However, many more vape – and vapers, even if they've never smoked in their life, will still be treated as smokers by life insurers. [ Cost of health insurance rises over 12% in a year, with some policies jumping 25.6% Opens in new window ] 'Quitting smoking really is good for your pocket as well as your health,' said Daragh Cassidy of 'It's not just the cost of cigarettes that you'll save on. As our research shows, the price you pay as a smoker for important life insurance products is often close to double what a non-smoker would pay. This means kicking the habit can literally save you tens of thousands of euro.' He added that people who vape are also considered smokers by insurance companies. 'The good news is that if you're already paying for life cover, but decide to quit, once you've been off cigarettes, as well as any nicotine replacement products, for at least 12 months, you can apply to be reassessed as a non-smoker and potentially pay a lower price for your existing cover.'
Irish Times
27 minutes ago
- Lifestyle
- Irish Times
Summer 2025: 100 great restaurants, cafes and places to eat around Ireland
New openings Blackthorn The Twelve Hotel, Barna, Co Galway ; It's all change in Barna , where chef Nathan Hindmarch has a new diningroom to showcase his talents. With a menu inspired by the elements of land, sea and fire, a new open flame set-up works wonders in dishes such as black sole on the bone or dry-aged rib-eye with ramson capers. Long-serving sommelier Fergal Guiney is always happy to guide you through the wine list. Joanne Cronin Caribou 28-30 Stephen Street, Dublin 2; Caribou, a fun spot in the middle of Dublin for bar food that's a cut above. Photograph: Nick Bradshaw With a bright, open room, big windows for people watching and outdoor seating for fine days, Caribou has already established itself as a fun spot in the middle of town for bar food that's a cut above. Its steak frites with Irish rump steak and peppercorn sauce or double smash burger bring in the weekday lunch crowd, while hearty roast lunches with unlimited gravy fill the seats at weekends. JC China Tang 5A Monkstown Crescent, Dún Laoghaire, Monkstown, Co Dublin; 01-4853798, China Tang: Chef Zhan Hua Yang carves duck. Photograph: Nick Bradshaw Peking duck at China Tang – €88 for a whole duck, ordered in advance – arrives gleaming and is carved tableside by Mr Chan. The skin is brittle and amber – the first bite cracks, melts and disappears. Warm house-made pancakes, dark hoisin, sharp scallions and cool cucumber build the rest. The second course – wok-fried duck with cumin – is darker, crispier, and just as essential. Pricey, yes, but it is one of the best ducks you will eat in Dublin. Corinna Hardgrave [ Great places for sunny outdoor dining around Dublin Opens in new window ] Cush The Courtyard, 8a Main Street, Midleton, Co Cork; 021-2455777, Cush recently relocated from the seaside village of Ballycotton to the busy town of Midleton, where Dan Guerin's cooking remains as sharp and welcoming as ever. A strong focus on locally caught seafood remains at the heart of Cush, with John Dory, roast monkfish and smoked haddock all showcased on the menu. But fear not carnivores, there's also hearty dry-aged beef chop roasted over charcoal or pork shoulder and mozzarella croquettes. JC READ MORE Dolly's Liscannor 14 Main St, Liscannor, Co Clare; A cool Australian coffee vibe in Liscannor. Elaine Slattery's coffee shop offers a small, well-executed menu with daily baked goods such as brownies, cookies and scones, plus sandwiches made with local ingredients. Headed by coffee expert Richard Mattey, it's a laid-back spot with a retractable roof, ideal for sunny afternoons or sheltered seating, and an upstairs studio for yoga and Pilates. CH Excuse My French 25 Dunville Avenue, Ranelagh, Dublin 6; 01-5672407, Classic line-up: Excuse My French, Ranelagh Toulouse out front, La Rochelle in the kitchen – this narrow Ranelagh bistro from Colin Dapot and Sidjy Batista turns out deft French classics . Raclette-stuffed croquettes, pork in mustard sauce with buttery spaetzle, and a fish gratin show up on the short dinner menu from Wednesday to Sunday. By day, it's a deli for coffee, croissants and charcuterie – with a smart wine list and retail bottles available with €10 corkage. CH Forêt 8-9 Sussex Terrace, Leeson Street Upper, Dublin 4; Forêt: The menu is packed with Gallic delights. Photograph: Bryan O'Brien Classic French bistro cooking arrived firmly in Dublin to great acclaim, courtesy of industry stalwarts John and Sandy Wyer. Located over M O'Brien's pub, the L-shaped diningroom is home to a menu packed with Gallic delights. Start with home-made saucisson or seasonally perfect asparagus with cockles followed by chicken au vin jaune or steak frites with pepper sauce. Make sure, though, to leave room for the croissant pudding with Calvados caramel. JC [ 'People don't just want dinner – they want an occasion': Restaurants share their secrets to survival Opens in new window ] Hera 58 Dorset Street Lower, Drumcondra, Dublin 1; 089-4020361, Hera restaurant at the Juno bar, Dorset Street Lower, Dublin. Photograph: Bryan O'Brien Dublin's north inner city received a huge boost with the arrival of Joe Smith's cooking, tucked inside the revitalised Juno pub. The menu is packed with good value downright tasty plates, influenced by Mediterranean flavours. Scoop up smoked cod taramasalata with home-made crisps, crunch through aubergine schnitzel or share a luxurious fish pie for two. Enjoy with one of their excellent cocktails or craft beers. JC Hong Kong Wonton 15 Fade St, Dublin 2; 01-6718484, Hong Kong Wonton: The Pau family's tribute to proper Hong Kong fast food Soup hot enough to scald your soul, dumplings fat enough to need a strategy, and French toast that should come with a defibrillator. Hong Kong Wonton is the Pau family's 16-seater tribute to proper Hong Kong fast food: blisteringly fresh pork and prawn wontons, beef brisket falling apart into spiced broth, and deep-fried peanut butter sandwiches soaked in syrup. It's a cha chaan teng (Hong Kong diner) drop-kicked into Dublin, serving serious food without apology. CH Lena 1 Windsor Terrace, Portobello, Dublin 8; 01-4163655, Lena co-owners Paul McNamara, Simon Barrett and Liz Matthews. Photograph: Bryan O'Brien From former Locks restaurant to new kid on the block, Lena's transition has been utterly seamless. The old bar is gone, replaced with a sleek new counter, the diningroom is better than ever and the menu is packed with chef Paul McNamara's unmissable Italian dishes. Sourdough toast with melting lardo, the peppery pici cacio e pepe and the rich veal shin osso bucco will have you coming back for more. JC Nosh 19 19 Princes Street, Cork; 021-4802563, A Hong Kong native, chef Ben Wong came to Ireland at age 15 and now calls himself a proud Corkman . At Nosh 19 , his menu is inspired by Hong Kong cha chaan teng cafe culture, mixing classic Irish-Chinese favourites with authentic Hong Kong and Asian dishes. Recent seafood showcase nights have been a hit, as are dishes like the roast duck noodle soup, Sichuan sour fish and Hong Kong ice milk tea. JC Reggie's Pizzeria 221/223 Rathmines Road Lower, Rathmines, Dublin 6; Reggie White, Reggie's Pizzeria. Photograph: Bryan O'Brien Reggie White could have stayed the guy who fixed everyone else's pizza. Instead, he built the best one in Dublin – a sharp, low-waste pizzeria set in a reworked redbrick building in Rathmines. Behind a front window rattling with a 1981 Diosna mixer, he's turning 48-hour fermented Wildfarmed sourdough into blistered, nutty bases topped with whey-braised leeks, Cashel Blue and Andarl Farm sausage. CH Sea Shanty 3 Main Street, Blackrock, Co Dublin; 083-1783314, Elena Segura and Sebastian Sainz of Sea Shanty, upstairs from Conway's Bar in Blackrock, Co Dublin. Photograph: Nick Bradshaw Tucked above Conway's Bar in Blackrock , Sea Shanty is in a creaky-floored room where dinner drifts between anchovies sharpened with ponzu, grilled octopus on smoky muhammara, green curry and oysters straight from Woopstown, Cooley, and Killough Bay and battered seaweed bhajis. Uruguayan chef Sebastian Sainz and Spanish sommelier Elena Segura run the floor like it's their front room, pouring serious natural wines to match the tide of sardine tins, tacos and tentacles. CH Suertudo 47 Ranelagh, Dublin 6; 01-4978010, Suertudo in Ranelagh, Dublin. Elevated Mexican food, superb cocktails. Photograph: Nick Bradshaw Jalisco and Oaxaca meet in Ranelagh as chefs Victor Lara and Celina Altamirano combine to bring elevated Mexican food to Dublin. Dishes such as Michelada oysters, tostada de ceviche, birria tacos with consommé and incredible charcoal grilled steak would not be out of place in Mexico City itself. It goes without saying that the cocktails made with imported tequila and mezcal are superb. JC The Bucks Head Restaurant With Rooms 77-79 Main Street Dundrum BT33 0LU; +44 28-43751868, Alex Greene and Bronagh McCormick in The Bucks Head, Dundrum, Co Down. Photograph: Stephen Davison The Bucks Head still looks like a Mournes hiking pub from the outside – pint, crisps, dog asleep under the table. Inside, Alex Greene (formerly of Michelin-starred Eipic, Pétrus, Claridge's), and co-owner Bronagh McCormick are turning out Kilkeel scallops with beurre blanc, black crab and pork ravioli, and a black garlic bread-and-butter pudding that's worth the drive alone. It's serious cooking without the ego – a village inn where you can have steak and chips or savour some of the best sauces in Northern Ireland. CH The Pig's Ear 4 Nassau Street, Dublin 2; 01-6703865, Following a recent hiatus, the Pig's Ear is back with a menu that is an ode to Irish literature and art. In other hands this would be twee, even touristy, but under owner Stephen McAllister the results are elevated and confident. Indulgent Dublin Lawyer omelette features whiskey flambéed lobster and Béarnaise sauce, holding true to its origin story of being 'as rich as a Dublin lawyer'. JC The Pullman Restaurant at Glenlo Abbey Glenlo Abbey Hotel & Estate, Kentfield, Galway; 091-519600, Make The Pullman Restaurant at Glenlo Abbey in Co Galway one of your next stops Two restored carriages from the Orient Express, Leona (1927) and Linda (1954), at Glenlo Abbey , set the stage for a dining experience led by Angelo Vagiotis (Terre, Noma, Manresa) and pastry chef Linda Sergidou. The tasting menu combines exceptional technique with creativity: from organic leaves tied in a bouquet to Jerusalem artichoke paired with monkfish liver, and turbot in brioche butter with Champagne sauce. The pastry? Some of the best you'll find. It's clear – this is Michelin-level ambition, and one to watch. CH Two Pups Notions 74 Francis Street, Dublin 8; With summer on the way, Two Pups could not have picked a better time to launch its new evening food and wine offering. And while the name may be tongue-in-cheek, there is absolutely nothing pretentious about Adam Kelly's food. It's all bang on trend and beautifully executed, ranging from whipped cod's roe on grilled sourdough and asparagus in Parmesan sauce and guanciale to chunky ham hock croquettes. Oh, and there's wine now too. JC Vada 30 Brunswick Street North, Stoneybatter, Dublin 7; 083-8011001, Vada is a daytime cafe that has livened up Stoneybatter with creative and fun dishes. Chef Hannah O'Donnell maintains a zero-waste philosophy as she serves up breakfast, lunch and weekend brunch. The Vada hash goes a step beyond with Ethersons gammon steak and asparagus, while the croissant French toast is for those with a sweet tooth. Look out for pop-up dinners with natural wines over the summer months. JC Worth travelling for Adrift Dunmore House Hotel, Dunmore, Clonakilty, Co Cork; 023-8833352, Dunmore House, a little piece of heaven overlooking Clonakilty Bay The Barrett family of Dunmore House Hotel know more than a thing or two about hospitality. Over the years, they have consistently developed and improved their little piece of heaven overlooking Clonakilty Bay. Under head chef Manuel Canapini, Adrift has become a contender for the country's top seafood spots – trawler to table. JC Aniar 53 Dominick Street Lower, Galway; 091-535947, Aniar has a new-look interior. Photograph: Anita Murphy It was all change last year at Aniar when owner JP McMahon commissioned architect Aidan Conway to create a new interior for this iconic Galway restaurant. Out went the lighter greens and neutral tones, making way for a darkened interior with dramatic lighting. It makes sense though, acting as a focus for McMahon's dishes which have evolved into an intense, almost primal, expression of the west of Ireland. JC Baba'de The Mews, Baltimore, Co Cork; 028-48112, Baba'de may be the little sibling to Michelin-starred Dede, but this charming spot is standing firmly on its own two feet. Under chef Muslim Karafil, savour fragrant delights such as charcoal grilled chicken thighs with hazelnut satay sauce, spiced crispy chicken with brown butter dip, or a whole west Cork blue lobster with pil pil potato mousseline. Or come for Turkish-influenced brunch on weekends. JC Ballyfin Demesne Ballyfin, Co Laois; 057-8755866, Ballyfin Demesne head chef Richard Picard-Edwards. Photograph: Alan Betson/The Irish Times At Ballyfin – a hotel so exclusive it barely seems real – Richard Picard-Edwards has delivered the final flourish: a Michelin star for the diningroom. The €145 eight-course tasting menu is on the familiar side of grandeur, with a thrillingly good Jerusalem artichoke cream topped with chicken jelly and gold leaf, and dishes featuring lobster and caviar. Broths, purées and reductions bring depth without being overwrought. Non-residents can book, but getting a table feels about as casual as applying for citizenship. CH Bramley 10 Main Street, Abbeyleix, Co Laois; 057-8757749, Bramley, Abbeyleix: Sharp, confident cooking built on serious pedigree Sam and Emily Moody's fine-dining spot in Abbeyleix turns out sharp, confident cooking built on serious pedigree – Sam cooked at Ballyfin and Bath Priory – and produce from their own walled garden. The lunch menu and midweek Supper at Six are great value, but it's at dinner that the kitchen really hits its stride, with a la carte and tasting menus (€80) delivering dishes such as seared scallops, honey-glazed quail with leek emulsion, pan-fried wild halibut with mussels, and slow-roast organic duck. CH George V at Ashford Castle Ashford Castle, Cong, Co Mayo; 094-9546003, Ashford Castle's George V diningroom. Photograph: Helen Cathcart The dark wood panelling of Ashford Castle 's George V diningroom might scream old-school but under executive head chef Liam Finnegan the food has taken a fresher turn. French-rooted, yes, but lighter, with sauces built on serious stocks rather than just butter and cream. Much of the produce now comes from a new two-acre kitchen garden, run by head gardener Alex Lavarde using no-dig methods and supplying everything from beets to honey. The twice-baked Hegarty's cheese soufflé is a must; the wine cellar, as always, is formidable. CH Homestead Cottage Lough North, Doolin, Co Clare; 065-6794133, The Michelin-starred Homestead Cottage in Doolin. Photograph: Brian Arthur It's not every day a stonewalled cottage on the wild west coast lands a Michelin star, but Robbie McCauley's precise cooking makes it feel inevitable. Along with his wife Sophie, he has transformed this former cafe into something rooted in tradition but unmistakably modern, serving a nine-course dinner (€125) and six-course lunch (€85). McCauley works tightly with local producers, using Burren outwintered beef, and lobster and crab from Michael O'Connell, they raise their own chickens and have an impressive vegetable garden. There's even a small terrace for pre-dinner drinks – if the weather behaves. CH Landline at The Park Hotel Kenmare Shelbourne Street, Kenmare, Co Kerry; 064-6641200, When Bryan Meehan – the Irish entrepreneur behind Blue Bottle Coffee – bought The Park Hotel from the Brennan brothers last year, two things changed in the diningroom. The tasting menu was dropped in favour of a focused a la carte, and Meehan hung two Sean Scully paintings – one of which gives the room its name, The Landline. Local chef James O'Sullivan keeps things classic but special with seared scallops, Kerry Hill lamb, and pan-seared sole. Non-residents can book. CH Liath Blackrock Market, 19a Main Street, Blackrock, Co Dublin; 085-1278680, Liath owner and head chef Damien Grey. Photograph Nick Bradshaw/The Irish Times One of Dublin's smallest restaurants and one of its mightiest, Liath is an intimate space where food is staged as art. Damien Grey and team perform manoeuvres with grace through service in the fully open kitchen, allowing guests to see the artists at work. Grey is looking to move to a larger space, so make sure to get a booking at Blackrock market before they leave. JC Lir The Marina, Coleraine, Co Derry; +44 78-28127739, Lir restaurant in Coleraine. Photograph: Arthur Allison/Pacemaker Chef Stevie McCarry recently won the Northern Ireland final of the Great British Menu, a well-earned accolade for this self-taught chef. With wife Rebekah, he has developed Lir into a truly exciting seafood restaurant. The Japanese konro grill is put to good use in the kitchen which turns out cod collar schnitzel, ling kofta with burnt apple sauce and smoked dogfish corndog. Look out for the upcoming summer music nights on the terrace. JC Paradiso 16 Lancaster Quay, Cork ; 021-4277939, Denis Cotter, owner and executive chef of Paradiso. Photograph: Ruth Calder-Potts After more than 30 years in business, Denis Cotter is planning his transition away from his legendary fine-dining vegetarian restaurant. Long-term restaurant manager Dave O'Mahony is in line to take over, with head chef Miguel Frutos continuing to lead the kitchen into the future. With produce grown in a unique partnership with Gort na Náin farm and a super natural wine menu, Paradiso continues to set the standard. JC Rare 3-4 Pearse Street, Kinsale , Co Cork; 021-4772209, Rare executive head chef Meeran Manzoor. Photograph: Miki Barlok There isn't another restaurant quite like Rare. Drawing on his classical French training, chef Meeran Manzoor has invented a cuisine that is all his own, using the best of local produce accented with flavours from his home city of Chennai. His menu descriptions may sound simple but they belie a complexity of spice and nuanced technique that is simply delightful. JC Restaurant Chestnut The Chestnut Tree, Staball Hill, Ballydehob, Co Cork; 028-25766, Restaurant Chestnut: Exacting, mature and restrained cooking Rob Krawczyk and Elaine Fleming's Michelin-starred Chestnut offers three routes – a €55 two-course prix fixe, a four-course for €75 or the full €120 tasting menu. Ingredients are local and fiercely seasonal – Lisheen Greens, Twomey's butchers, Union Hall fish – with much of it cooked over a custom wood-fired grill. Expect wild halibut with mussels or aged Skeaghanore duck with coal onion and sour cherries. His food is exacting, mature and restrained – one of the country's top chefs. CH The diningroom at Gregan's Castle Gregan's Castle Hotel, Ballyvaughan, Co Clare; 065-7077005, Chef Jonathan Farrell, Gregans Castle Hotel. Photograph: Eamon Ward Sitting in a little glen outside Ballyvaughan, Gregans Castle is the quirky but extremely stylish countryside hotel of dreams. Chef Jonathan Farrell moved from Dublin to take over the kitchens and is producing food perfectly harmonised with the stunning landscapes. Choose from dishes such as wild garlic spaetzle, Atlantic scallop with XO, butter-poached cod, roast rack of Burren lamb or forced rhubarb direct from the hotel garden. JC The Olde Glen Glen Village, Carrigart, Co Donegal; 083-1585777, The Olde Glen bar and restaurant, Co Donegal The Olde Glen bar would have a serious chance in any 'Ireland's most traditional pub' competition, and is worth a visit in its own right. But it's the cooking of Ciaran Sweeney to the rear of the pub that brings the punters in night after night. The menu is packed with local produce including roast Mulroy Bay scallops, fermented potato bread with Gortahork cabbage and glazed Killybegs cod. JC The Owenmore Restaurant at Ballynahinch Castle Recess, Connemara, Co Galway; 095-31006, The Owenmore Restaurant, Ballynahinch Castle, Co Galway Former Michelin-star chef Danni Barry keeps things razor sharp at the Owenmore Restaurant, with a four-course table d'hote menu (€95) that lets the ingredients do the talking. Kilkeel scallops with caramelised kohlrabi, line-caught mackerel with blood orange and horseradish, barbecued quail with soy and honey, and wild sea bass with salt-baked celeriac are cooked with precision. Bookings are available for non-residents. CH Casual dining, serious cooking {…} And Chips Castle House, The Quay, Dungarvan, Co Waterford; 058-24498, Eunice Power at her fish and chip shop {…} And Chips, in Dungarvan. Photograph: Patrick Browne Five years ago Eunice Power opened her upmarket chipper in Dungarvan , setting a new benchmark for fish and chips by the sea. While the menu offers classic fish suppers, fish burgers and even fish tacos, there's also chicken and beef burgers, plus a fish spice box for those feeling adventurous. The real standout? Eunice's commitment to local produce, sourcing from a range of fishing boats in Cork and Waterford whenever possible. CH Andhra Bhavan 38 Abbey Street Upper, Dublin 1; 01-5321292, Andhra Bhavan: The menu runs deep and is built for repeat visits. Photograph: Bryan Meade Morning starts strong with dosa, idli, vada, peserattu and uttappam, hammered out fast and hot with proper chai. By lunch, it's birianis, thali platters and mutton fry, all packed with heat, spice and serious firepower. The original on Marlborough Street now has a second branch on Abbey Street – newer, just as sharp. The menu runs deep, from Gobi 65 and lamb Chettinadu to rich fish curry, and is built for repeat visits. CH Arán 8 Barrack Street, Kilkenny; 056-7756297, Arán owners Bart Pawlukojc and Nicole Server-Pawlukojc. Photograph: Patrick Browne Bart and Nicole Pawlukojc's cafe runs an all-day brunch on one side of the street, with world flavours drawn from Poland, the Philippines and beyond, punched up by jars of pickles and ferments lined along the high counter. It swings from sharp, umami-rich plates to comforting classics, backed by natural wines and a sharp seasonal menu. Across the road, their bakery draws steady queues for award-winning sourdough, pastries and coffee. CH Bar Pez Unit 3, College Court, Kevin Street Lower, Portobello, Dublin; 01-5670577, Bar Pez, Dublin: Setting the standard. Photograph: Alan Betson Dublin's wine bar scene has exploded, but Bar Pez – Star Wine List Grand Prix winner – sets the standard. Manager Tommy Vivian runs the floor, while the 300+ list focuses on pet-nats, biodynamics and serious growers. Chris McCann (Volpe Nera) leads the kitchen, with Simone Tamilio (Allta) in rotation. Hake ceviche with rhubarb is cold and clean; boudin noir with Coolea rarebit is rich and exact; and scallop toast with plum chilli jam brings real heat. Open Sunday and Monday nights, it's where chefs and sommeliers go when they're off the clock. CH Bayou 8a MacCurtain Street, Cork; 021-2455740, Enjoy a little taste of southern comfort cooking down on Cork's own Bayou. Located in a gorgeous space on MacCurtain Street, start the day with a breakfast of coke and bourbon glazed ham with biscuits, eggs and fried potatoes. For lunch, try the New Orleans classics of po'boys, muffuletta, jambalaya or gumbo, finished with a powdery sweet beignet. In the words of head chef Joshua Crawford, this is non-fussy food, prepared well. JC Bearú 52 South Street, New Ross, Co Wexford; 051-420735, Bearú: Ham hock, melted cheddar and Bearú tomato relish on sour dough. Photograph: Nick Bradshaw Bearú in New Ross has a new look – a public square and outdoor seating ready for summer – but the kitchen stays tight. Breakfast and lunch run daily, with pastry from Claire Griffin. Dinner is Friday and Saturday only: a three-course a la carte with hand-rolled gnocchi, Kilmore Quay scallops and Wexford strawberries. Three choices per course, built around whatever the boats and farms bring in that week. CH Feast 24A Bridge Street, Rostrevor, Co Down; Feast, Rostrevor: Asparagus, hazelnut, wild garlic, Coolea cheese and date balsamic Don't be deceived by the apparent simplicity of Feast, the little village restaurant from Melissa McCabe, a former contestant on the Great British Menu, and Roisin McCaffrey. The devil is in the details, from the sleek ceramic coffee cups on wooden coasters to some truly innovative flavour combinations. Try the breakfast sausage roll with peanut butter and chilli jam, toasted sandwiches that pack a punch or an elegant creamy chowder. Feast is just as charming as Rostrevor itself. JC Ichigo Ichie 5 Fenns Quay, Cork; 021-4279997, Always buzzing, Takashi Miyazaki's bistro and natural wine bar is the place to go for casual Japanese food. The Michelin star has been handed back, but it's been replaced by fun and a whole lot of hand-pulled noodles. The creativity has never been higher, with plates such as grilled aubergine with red yuzu miso and chicken or udon noodles with white curry topped with creamy potato foam. JC Izz Cafe 14 Georges Quay, Cork; 085-1495625, Izz, a superb Palestinian cafe in Cork. Photograph: Michael Mac Sweeney/Provision Pillowy flatbreads, creamy hummus and smoky babaganoush are always a good bet at Izz, Alkarajeh and Eman Abu Rabi's superb Palestinian cafe. Fill up with manaeesh, a traditional topped flatbread, or swoon over the rich, showstopping magloubeh, a mix of rice, chicken and vegetable served upside down from the pot. Finish with flaky warbat filled with rose water cream and make sure to look out for their first cookbook, Jibrin, this summer. JC Kai 22 Sea Road, Galway; 091-526003, Kai owner and chef Jess Murphy. Photograph: Joe O'Shaughnessy Jess and Dave Murphy opened their Galway restaurant in 2011, keeping it casual by day with a revolving lunch menu and shifting to a tighter, more serious dinner service at night. Dishes run to Connemara crab with kohlrabi and roe, lamb with asparagus, and agnolotti del plin stuffed with Connemara surf clams. Their Michelin Green Star reflects a serious commitment to local sourcing and sustainability, built around the circular economy rather than lip service. CH M&L Szechuan Chinese Cathedral Street, Dublin 1; 01-8748038, M&L Chinese restaurant: Go with a gang – you'll want to hit the menu properly Still one of the best-loved Chinese restaurants in Dublin, this Sichuan stalwart just off O'Connell Street draws Chinese diners first, and everyone else second. Fresh dumplings, green beans with garlic and chilli, glossy aubergine, and deep-fried sea bass show a kitchen that has never lost its edge. Go with a gang – you'll want to hit the menu properly – and there's a private room upstairs if you need it. BYOB with €7 corkage keeps the tables packed. CH Nádúr Deli Nano Nagle Place, Douglas Street, Cork; 021-4322107, The little sibling to Good Day Deli, Nádúr occupies a charming small 18th-century building, with seating indoors and outdoors. The ethos here is sustainable plates, coffees and natural wines which celebrate the connection between the food and the natural world. Try Gort na Náin asparagus with burette on sourdough, Goatsbridge smoked trout smørrebrød or the chipotle béchamel and Hegarty's cheddar toastie. JC Savoir Fare Bridge Street, Westport, Co Mayo; 098-60095, Seasonal pâté en croûte, Savoir Fare, Westport. Photograph: Michael McLaughlin Alain Morice runs a 20-seat deli, daytime bistro and wine bar, mixing French technique with Irish produce. The small menu changes weekly, with pâté en croûte – pork, fig and herbs wrapped in pastry – as a regular feature. Galway snails come drenched in garlic butter. Roast chicken with Dauphinoise is straightforward and serious. Desserts are made in-house by Morice's sister, keeping it all tight and in the family. CH Square 6 Market Square, Dundalk, Co Louth; 042-9337969, Chef Conor Halpenny, Square restaurant, Dundalk Conor Halpenny cooks with confidence and a sense of fun. Home-made crisps buried under a flurry of cheese, a warm Coolea biscuit with whipped ricotta and walnuts, and lamb mince on toast with cucumber and mint set things off fast. The Square 'KFC' and trofie pasta with courgette and Boyne Valley Bán cheese keep the mood lively. Bigger plates follow – slow roast lamb, sirloin steak, monkfish with pickled mussels – backed by a tight, thoughtful wine list. CH Saint Francis Provisions Short Quay, Kinsale, Co Cork; 083-0168652, Saint Franics Provisions, Kinsale. Plates packed with flavours that are bigger than the cosy little room. Photograph: Andy Gibson. St Francis Provisions shines all year around, but with summer on the way, everything truly bursts into life in Kinsale. Chef Rebeca Recarey Sanchez's plates are deceptive, packed with flavours that are bigger than the cosy little room. Grilled ox tongue, cod with confit peppers or salty gildas, everything is magical, especially when paired with one of their excellent pet-nat wines. JC The Lifeboat Inn The Lifeboat Inn, Main Street, Courtmacsherry, Co Cork; 085-8696463, The Lifeboat Inn, Courtmacsherry. Sharp, unfussy food, with a focus on locally landed seafood in summer David O'Halloran and Martin Buckley – better known as 'the lads from The Lifeboat' – bought their Courtmacsherry pub in 2017 and became a low-key TikTok sensation documenting the renovation. Now Martin's cooking videos are getting a following too. The food is sharp but unfussy, with a focus on locally landed fish and seafood through the summer. Prime tables sit across the road with views over the river Arigideen. CH Outdoor dining Farmgate Lismore 17 Main Street, Lismore, Co Waterford; 087-8656231, Farmgate restaurant in Lismore, Co Waterford. Photograph: Nick Bradshaw/The Irish Times Set in the former O'Brien's Pub building, which was subsequently home to The Chop House, this is now a serious diningroom with a long counter for walk-ins and a smaller room at the back. The menu sticks to local and seasonal produce – seafood chowder, deep-fried calamari, pan-fried halibut with leek and mussel sauce, duck leg confit with spring onion champ and buttered carrots. There's also an 18-seat garden terrace – uncovered, unheated, and fully weather dependent. CH Fisk The Harbour Bar, Downings, Co Donegal; When the sun is shining there is no better place to be than outdoors at Fisk with a selection of their original seafood dishes lined up in front of you and a cold drink in hand. Think gochujang glazed trout, buttery brioche roll stuffed with prawn cocktail or spicy Bloody Mary topped with oyster and shrimp. It turns out that chef Tony Davidson is also rather handy with Mexican food too, so dig in. JC Grangecon Kitchen Main Street, Grangecon, Co Wicklow; 087-7478863, Grangecon Kitchen's 80-seat yurt-style tent. Photograph: Nick Bradshaw A Green Egg barbecue runs hot here, chargrilling vegetables such as asparagus for brunch, served under a heated 80-seat yurt-style tent. Rose O'Toole (formerly of Misunderstood Heron, Aimsir) runs the kitchen, serving up Irish crab and smoked black pudding benedict, Doyle's sausage brunch burger and house-made sourdough with romesco. The wood-fired oven slow-cooks meats for sandwiches and will fire up again for Grangecon Kitchen pizzas on summer weekends. Sunday pop-ups offer a set menu (€45-€55) built around local produce. CH Helen's Bar Kilmackilogue, Co Kerry; 064-6683104 It's a bit of a drive to Helen's Bar, but the reward is a table outside overlooking Kenmare Bay – boats bobbing below, mountains stacked behind. The menu keeps it simple: bowls of mussels, plates of crab claws, fresh fish pulled from the bay and straight on to the plate. Good value, easy-going service and seafood that repays the detour in full. CH King Sitric Seafood Bar East Pier, Howth, Co Dublin; 01-8325235, King Sitric in Howth, Co Dublin. Photograph: Dara Mac Dónaill Lobster grilled with garlic butter and chips sets the tone here, backed by wild Irish fish and chips, mussels with cream, garlic and white wine and crab claws caught aboard the Atlantic Freedom, served swimming in garlic butter. There's also wild Irish smoked ling – 'smokies' – baked with crème fraîche. A heated terrace with a permanent roof and three beach huts makes outdoor eating possible whatever the weather. CH Oifig an Fish Main Street, Clifden, Co Galway; 085-7122717, Oifig an Fish, Clifden In Clifden's former post office, Michael and Hannah Nagle serve a seafood menu that gets straight to the point. Fish and chips (€21), half lobster and chips (€28), mussels with sourdough (€15), and crab claws (€16) are the backbone, while daily specials like mackerel with apple and cucumber (€12) keep things fresh. The live-fire konro grill adds a smoky edge, and outdoor seating with heaters and blankets makes it a great spot, rain or shine. Larger groups can book a two-set menu (€30-€65). CH POTA An Tulach, Baile na hAbhann, Co na Gallimhe; 085-7566963, Pota, one of the best daytime spots around Diarmuid Ó Mathúna runs one of the best daytime spots around – breakfast, brunch and lunch built on proper seasonal produce. The taco with deep-fried Ros an Mhíl haddock, Aran Islands crab salad with Velvet Cloud yoghurt, and the toastie with Feeney's pulled bacon collar are all worth the trip. Outside, there's now a 40-seat garden, half covered, backed by 22 solar panels. They even make their own condiments, from honey mustard mayo to berry compote. CH September 3 Bath Place, Blackrock, Co Dublin; 086-0507591, September, Blackrock: A sea-view heated deck makes the most of the setting Casual by day with small plates and sandwiches, more focused at night, William Browne's Blackrock spot has James Strathern (ex-Dede, Orwell Road, Roe Wines) in the kitchen. There's a short a la carte and a six-course tasting menu at €64. Cod and nduja arancini, red mullet crudo, wild garlic gnocchi and sausage and ricotta ravioli keep it tight. A sea-view heated deck with 12 uncovered seats makes the most of the setting. DJ nights and summer events are planned. CH Tang 2 Cumberland Place, Fenian Street, Dublin; 01-5310661, Tang in Cumberland Place, Dublin. Photograph: Nick Bradshaw Keith Coleman – formerly of Roots, Fumbally and Fia – is behind some of the best casual food in Dublin . The evening menu runs Thursday to Saturday: roast Iona Farm carrots with labneh and chermoula, cauliflower with smoky cashew sauce, free-range chicken thigh with tzatziki and hot honey. The sheltered 42-seat garden, planted and properly thought through, is one of the best places in the city to sit and eat when the weather behaves. A new bakery and test kitchen are on the way later this year. CH The Coach House Main Street, Roundwood, Co Wicklow; 01-23360106, The Coach House, Roundwood, Co Wicklow In a restored 1820s coach house, Ciaran Kiely (ex-Oliveto) is cooking over a bespoke ember pit, working with Ballincarey Organic Farm, An Tairseach and Higgins butchers. The menu runs from Sheelagh's beetroot with St Tola's goat's cheese to Kilmore Quay monkfish, pork belly, and a Wagyu cheeseburger that means business. Outside, a 40-seat terrace – half covered, marble tables, wood stove and heaters – makes outdoor eating worth a gamble. Thursday nights run a two- or three-course neighbourhood menu. CH For celebrations 51 Cornmarket 51 Cornmarket Street, Cork; 083-0102321, David Devereaux and Anne Zagar, 51 Cornmarket, Cork. Photograph: Corinna Hardgrave Situated on Cork's historic Cornmarket , David Devereaux and Anne Zagar's small restaurant has become known in the city for exacting classic cooking executed with local ingredients on a seasonal menu that changes weekly. Start with Anne's home-made brown bread and burned onion butter, followed by unctuous duck liver parfait with spring Cork asparagus, anchovy and crispy egg followed by monkfish grilled on the bone finished with 'nduja cream. JC Bastible 111 South Circular Road, Dublin 8; 01-4737409, Bastible, on Dublin's South Circular Road. Photograph: Nick Bradshaw Bastible continues to stand proud on Dublin's Leonard's Corner, serving its unique Irish take on Nordic-style cuisine. Under owner Barry Fitzgerald and chef Killian Walsh, the clean, crisp cooking is sprinkled with rich notes. Think crab tartlet with fermented sweetcorn and tart grape juice, grilled sika deer with the glossiest port jus or a creamy mushroom custard made with mushrooms grown right across the road. JC Campagne 5 The Arches, 5 Gas House Lane, Kilkenny, Co Kilkenny; 056-7772858, When most Michelin-starred places are heading for three figures before you've ordered a drink, this one still turns out three courses at lunch and early-bird for €50. Garrett Byrne's food is rooted in the classics – ravioli of hand-dived scallop with fennel butter sauce, pancetta royale of Challans duck with spiced greengage purée, grilled octopus with braised chickpeas, Hereford beef with ox cheek croquette and green peppercorn salsa. Great ingredients, great cooking, great value. CH Everett's 22 High Street, Waterford; 051-325174, You don't expect one of the country's best set menus to come out of a 15th-century building in Waterford, but Peter Everett cooks with precision and care. Lunch is €38, pre-theatre €41, dinner €55 – for proper dishes like soft-boiled free-range egg with toasted brioche and cheese and onion cream, Wexford scallops with lentils and garlic sausage, and fillet of hake with smoked bacon, cabbage and potato. Eight outdoor seats sit under an awning, with heaters primed for Irish summers. CH Lignum Slatefort House, Bullaun, Co Galway; Lignum's Molly Keane and Danny Africano. Photograph: Tristan Hutchinson At Lignum , Danny Africano leads a kitchen where every plate passes over kiln-dried birch, ash and oak, threading smoke through some of the country's most precise cooking, while his wife, Molly Keane, runs front of house. The €145, 10-course tasting menu has included Killary Fjord mussel and sea urchin flan, red mullet and gambero rosso pasta, and wild venison just barely kissed by flame. A €70 five-course lunch runs at weekends. The Michelin star finally landed in 2025 – three years later than it should have. CH Ox 1 Oxford Street, Belfast BT1 3LA; +44 28-90314121, Alain Kerloc'h at Ox, Belfast. Photograph: Stephen Davison Big windows flood Ox with light, but the real draw is Stephen Toman's cooking – precise, inventive, and rooted in the seasons. Refurbished in 2023, the calm, understated room sets the stage for a kitchen quietly recognised as one of the sharpest on the island. Expect dishes like smoked Ballywalter veal with black garlic, or lobster brightened with broad beans and lemon grass, while Alain Kerloc'h's smart wine pairings pull it all together. CH Parrilla 7-9 Sandford Road, Ranelagh, Dublin 6; 01-4970122, In case the name hasn't already given the game away, a parrilla grill sits at the heart of this Ranelagh restaurant. From restaurateur Jules Mak and head chef Hector Ochoa, charcoal flavour is infused into as many dishes as possible, from grilled half chicken in arbol and habanero sauce to caramelised pineapple with pickled onion and tangy tajin. The margarita menu is absolutely banging, especially the Verdita. JC Sister 7 at Fidelity Fidelity Studio, 79 Queen Street, Dublin 7; 091-637530, Sister 7 @ Fidelity, Smithfield, Dublin. Photograph: Laura Hutton Fidelity Studio connects to Fidelity Bar through a slick interior door, making it easy to move between beers and bao. Sister 7 – a Big Fan collaboration – serves Chinese-style tapas using Irish produce and ingredients repurposed from Whiplash Beer's brewing waste. The dumplings and bao are solid, but the 'lip sticks' – fried cakes of fermented rice, yam, tofu and celeriac – are the move. Don't miss the Sichuan-style Irish lamb with cumin, chilli, sesame and curried chickpea popcorn. DJs keep the place buzzing. CH The Morrison Room Carton House, Carton Demesne, Maynooth, Co Kildare; 01-5052000, Carton House chef Adam Nevin is modest and immensely talented Laser sharp classical cooking, intense glossy sauces and innovative flavours all combined this year to land a first Michelin Star for the beautiful Morrison Room . It has been achieved under the leadership of local man Adam Nevin, who learned his craft at spots such as The Hand and Flowers in Buckinghamshire and The Grill at the Dorchester in London. Expect much, much more from this modest, immensely talented chef. JC The toughest tables to book Assassination Custard 19 Cross Kevin Street, Dublin 8; 087-4701577, Assassination Custard squad: Gwen McGrath and Ken Doherty, the return. Photograph: Dara Mac Dónaill When Gwen McGrath and Ken Doherty recently announced the reopening of Dublin's smallest restaurant , there was much rejoicing. This time out they accept bookings, much to the relief of those who struggled to get tables before, and there's also wine to accompany lunch. Small sharing plates of smoky aubergine, calf's liver with fenugreek butter, and radicchio dressed with guanciale fat epitomise the eclectic Italian influence for which this cosy spot is much loved. JC Chapter One 18-19 Parnell Square, Dublin 1; 01-8732266, Mickael Viljanen, chef-patron of Chapter One, one of the best restaurants anywhere. Photograph: Alan Betson Mickael Viljanen's Chapter One isn't just Ireland's best restaurant – it's one of the best anywhere, and not just for the two-Michelin-star, €90 three-course lunch. At a recent meal, a parade of canapés (warm mushroom beignet, pissaladière hidden in transparent pastry) was followed with Loire Valley asparagus, wild turbot, Anjou pigeon and razor-sharp desserts. Bookings open quarterly – next round June 24th at 9.30am for September–October. Tables for two go first; fours have more chance. Get on the waiting list now and sign up for the newsletter. CH Fish Shop at The Beach House Turkey Road, Tramore, Co Waterford; 051-338270, The Beach House owners Jumoke Akintola and Peter Hogan. Photograph: Patrick Browne Peter Hogan and Jumoke Akintola have stripped things back at their Victorian town house seafood spot in Tramore, now running a casual Fish & Chips Café on the ground floor. Light beer-battered fish – John Dory, haddock, whiting – leads the menu, backed by daily specials like Woodstown Bay oysters, Boatstrand crab salad and Roaring Water Bay mussel curry. It operates as a diningroom from Friday to Sunday. The wine list is as impressive as ever, and organic and biodynamic wines are poured by the glass, bottle or carafe. CH Goldie 128 Oliver Plunkett Street, Cork; 021-2398720, Goldie's Aishling Moore and Stephen Kehoe There are dishes at Goldie that make you want to eat nothing but seafood for the rest of your life. Aisling Moore's creativity seems to know no bounds, creating pâté made from local meaty Rossmore oysters, Mexican-inspired pibil monk cheek sope or pan-fried megrim with cafe de Paris butter. There are generous mounds of crushed colcannon for sides and a modern wine selection available by the glass, carafe or bottle. JC Grano Unit 5, Norseman Court, Stoneybatter, Dublin 7; 01-5382003, Grano's pasta is made fresh daily. Photograph: James Forde Grano is one of Dublin's hardest reservations to secure, but it's worth it if you want pasta excellence. All pasta is made fresh every day, using flour from an ancient Italian grain grown by owner Roberto Mungo himself. New additions to the menu include cappellacci stuffed with slow-cooked beef and onion, romanesco artichoke ravioli, and spaghetti with asparagus, saltwort and Calabrian chilli breadcrumbs. Ask for recommendations from the all-Italian wine list. JC Kicky's Castle House, Unit 9, South Great George's Street, Dublin 2; 01-9061008, Kicky's, South Great George's Street, Dublin. Photograph: Nick Bradshaw When a meal starts with a chunk of potato focaccia, carbonara butter and guanciale, you might justifiably feel that you're in good hands. At Kicky's , chef Eric Matthews and team will take you through a spectrum from refined to indulgent. Think mussels bound lightly in taramasalata with smoked eel and kohlrabi, wild brill cooked over charcoal or rabbit Bolognese. Make sure to finish with Audrey Cahatol's signature Irish Coffee dessert. JC Library Street 101 Setanta Place, Dublin 2; 01-617099, Chef Kevin Burke in Library Street, in Dublin 2. Photograph: Naoise Culhane Kevin Burke's restaurant is one of Dublin's toughest reservations, and for good reason. The room fizzes with energy and the food is smart, focused and inventive. The choux with horseradish and Cantabrian anchovy has been there since day one. Small plates include marinated peppers with salsa verde and kohlrabi, followed by a tranche of turbot with jus gras, sorrel and Béarnaise. The wine list, put together by ace sommelier and restaurant manager Ann-Marie Duignam, is just as sharp. Book via their website – and if only 5pm shows, email for cancellations. CH Variety Jones 79 Thomas Street, Dublin 8; 01-5671164, Variety Jones head chef Keelan Higgs Variety Jones has finally settled into its new home at the junction of Thomas Street and Francis Street. The attractive high windows allow passersby to gaze in at the kitchen and chef Keelan Higgs at the pass. This is exactly what a neighbourhood Michelin restaurant should be, with a tasting menu that combines comfort and fine dining. The old premises a few doors down will reopen soon as a wine bar. JC Cooking over fire allta 1 Three Locks Square, Grand Canal Dock, Dublin 2; allta: Cromane oyster, sudachi and bergamot. Photograph: Nick Bradshaw Always evolving, Niall Davidson's allta is returning to a tasting menu format for lunchtime and dinner which is designed to showcase the restaurant's journey over the years from Library Place, Setanta Street and now the Dublin docklands. With an unwavering commitment to Irish produce in the main restaurant and the buzzy allta bar, the punchy wood-fired cooking is well worth the trip. JC Coppinger 1 Coppinger Row, Dublin 2; 01-6729884, Conor and Marc Bereen, the brothers behind Coppinger. Photograph: Alan Betson Ever since reopening, Coppinger has captured the buzzy and fun vibes of the original venue. Listen to the cocktails shaking while you browse the Mediterranean-inspired menu which uses the best of Irish ingredients over a barbecue grill. Everything is delicious, especially when it's the incredible value 'menú del día,' available Wednesday-Friday, which offers two courses for €15 or three for €20. Where else would you get it? JC Daróg Wine Bar 56 Dominick Street Lower, Galway; 091-565813, Daróg Wine Bar: Line caught mackerel, fennel emulsion, crispy parsnip. Photograph: Joe O'Shaughnessy Small plates, bigger tables, better chairs – Daróg in Galway has sharpened up without losing its edge. The cooking leans into smoke and charcoal, from grilled white asparagus with lovage hollandaise to dry-aged lamb with confit leek and swede. There's a five-course tasting menu at €55, or you can build your own from the blackboard, where more than 40 wines by the glass change weekly. Run by Zsolt Lukács and Edel McMahon, with Attila Galambos on fire in the kitchen. CH Elbow Lane 4 Oliver Plunkett Street, Cork; 021-2390479, Ronan Sharpe runs Elbow Lane Brew and Smoke House, Cork There are two main features to the diningroom at Elbow Lane , the open charcoal grill right in the middle, and the stainless steel microbrewery tanks to the rear. Put simply, it's all about the grilling and the beer here, although the cocktails are pretty damn good also. Start with the intensely flavoured pork belly with fish sauce caramel, followed by the signature slow-smoked baby back ribs or wood-grilled steaks. JC Lottie's 7-9 Rathgar Road, Rathmines, Dublin 6; 01-5585969, Lottie's, Rathmines Flame-finished mains hold their own at this neighbourhood spot . Andarl Farm pork belly, crisped and tender, pairs with radicchio and hazelnuts, while monkfish is perfectly charred. For €29, the prix fixe (5–6pm Wed–Fri) offers a snack, main, and glass of wine – perfect pre-cinema. Otherwise, settle in for grilled lamb or free-range chicken, all cooked over live fire. CH Mister S 32 Camden Street Lower, Dublin 2; 01-6835555, Mister S, Camden Street, Dublin. Photograph: Dara Mac Dónaill At Mister S , they proudly state that all mains are cooked over charcoal and wood. But, to be honest, every piece of produce that enters the kitchen is in danger of finding itself over the glowing embers. The smell of smoke permeates the entire room and everything is delicious, from charred leeks with romesco and smoked mozzarella, to piri piri chicken, or their incredible beef sourced from Co Donegal. Everything gets a turn on the embers. JC Neighbourhood 1 North Main Street, Naas, Co Kildare; 045-954466, Neighbourhood, Naas, Co Kildare Cooked over live fire on an Ox grill – tomahawk steaks, Black Angus chateaubriand, and porterhouse steaks are the stars, with pizzas from a full pizza oven and flatbreads to round it out. The recently renovated 'secret garden' provides a relaxed outdoor setting. Set menus (€34.50 for two courses, €39.50 for three) make it easy to dive into fire-cooked flavours, while a revamped cocktail bar adds a finishing touch. CH The Fern Grill at Knockranny House Hotel Knockranny House Hotel, Knockranny, Westport, Co Mayo; 098-28600, Knockranny House Hotel and Spa, Co Mayo The tomahawk for two (€79) is the headline at The Fern Grill – a slab of Hereford beef, carved at the table and kissed hard by the Basque Josper grill. Seamus Commons fires Black Angus, lamb and daily fish with the same precision, but nothing matches the depth and smoke of the beef. CH The Glass Curtain Unit A, Thompson House, MacCurtain Street, Cork; 021-4518659, Flavour is at the heart of everything that chef patron Brian Murray does. Under Darren Kennedy, the kitchen turns out smoke-kissed plates built for sharing, using local seasonal ingredients. The signature milk buns with cultured butter are mandatory, then try grilled cuttlefish with leeks and smoked aioli, or lamb saddle and belly with smoked carrots. A second live-fire restaurant, Birdsong, is coming soon to the Coal Quay. JC Vaughan's on the Prom The Promenade, Lahinch, Co Clare; 065-7081846, Vaughan's on the Prom in Lahinch, Co Clare. Photograph: Paul Sherwood Denis Vaughan runs this newly refurbished spot on the prom, firing meat and shellfish over a Spanish Josper to exacting effect. The menu is tight and fire-driven: barbecued Aran Island monkfish with a hazelnut crust, roasted chicken supreme with satay crust and fregola, and aged Irish Black Angus steaks with bone marrow butter, beef jus and dripping chips. It's about proper fire cooking, heavy plates and the freshest fish he can lay his hands on. CH Best value Achara 14-18 Aston Quay, Dublin 2; 089-9477910, Achara, on Dublin's Aston Quay. Photograph: Fran Veale Walking from the busy Dublin quays into the diningroom at Achara , gently fragranced with the smell of grilled meats, is like being briefly transported far away. Chef Graeme Reynolds pulls no punches, delivering authentic Thai flavours such as chicken wings in fish sauce caramel, Wagyu basil chilli beef krapao and XO mushroom larb. Check out the €15 weekday lunch menu for some of the best value in town. JC Diningroom Bridge Street, Gorteendrunagh, Castlebar, Co. Mayo; 09-49021861, Dining Room, Castlebar - 'thoroughly composed'. Photograph: Michael McLaughlin Diningroom in Castlebar has been quietly serving one of the best-value prix fixe menus in the country since 2016. €42 or €59 gets you three courses and a sorbet – brown soda bread, scallops with Kelly's black pudding, Hereford sirloin with gratin dauphinoise, and a sticky toffee pudding that justifies the drive. Service is calm, the room is dark wood and Prussian blue, and every plate feels thoroughly composed. CH L'Atitude 51 1 Union Quay, Cork; 021-2390219, L'Atitude 51 wine bar, Cork. Photograph: Joleen Cronin The mark of a great wine bar is shown in how they share their enthusiasm for wine with their customers, and the charming L'Atitude 51 leads the way when it comes to a calendar packed with wine tastings and food and wine pairing events. The food menu is designed for sharing, with simplicity and quality shining through. Try Macroom burrata with olive oil, radishes with anchoïade or haddock and mussel croquettes, and of course, some magnificent wines. JC Richmond 43 Richmond Street South, Portobello, Dublin 2; 01-4788783, Richmond restaurant on Richmond Street South, Dublin. Photograph: Crispin Rodwell In a bustling neighbourhood, this spot still delivers a solid early evening menu – two/three courses for €42/€52 – proving that early bird doesn't have to be bland. David O'Byrne, with his Michelin Bib Gourmand since 2018, keeps the menu fresh with creative dishes like grilled sea bass with orange and kohlrabi or pan-seared halibut with fennel, shellfish, and chorizo barley broth. A five-course tasting menu is also available on the first Tuesday of each month for €72. CH [ This just might be the best-value restaurant menu in the country Opens in new window ] The Fish Box Green Street, Dingle, Co Kerry; 087-6027866, It's all systems go in Dingle for the Flannery family who have increased the number of seats at The Fish Box as well as moving the takeaway to Paddy Bawn Brosnan's. New this summer is Fish Outside of the Box, offering lobster, crab and prawn rolls along with cocktails, wine and beer. With fish direct from their own fishing vessel and commitment to a sustainable supply chain, it's among the country's top seafood spots. JC Volpe Nera 22 Newtown Park, Blackrock, Co Dublin; 01-2788516, Volpe Nera restaurant in Blackrock, Co Dublin Darren D'Arcy always has a perfect bottle of wine on hand to match the dishes that flow from Barry Sun's kitchen. It's no easy task, given Barry's broad range of skill and flavours. Think Flaggy Shore oysters with a dab of home-made chilli oil, his signature mushroom dumplings, BBQ brill for two or a classic rum baba with strawberries. It's worth noting that the evening neighbourhood menu offers seriously good value. JC Long leisurely lunch Dax 23 Pembroke Street Upper, Dublin 2; After 20 years in business, Dax still oozes quiet class. Graham Neville's superb classical cooking is a joy – seared Castletownbere scallops with coral bisque, Tipperary beef, and a mille-feuille of Irish rhubarb are textbook examples. Owner Olivier Meisonnave has compiled one of the country's great wine lists – from smart biodynamic finds to serious Grand Cru. CH Mamó Harbour House, Harbour Road, Howth, Dublin 13; Since opening, Killian Durkin and Jess D'Arcy have worked tirelessly to deliver wonderful hospitality and modern Irish cooking from their seaside restaurant . Killian uses local and Irish ingredients such as 'lamb lobster' (lamb neck), Winetavern Farm pork and Howth honey to great effect. Don't miss the iconic cod chip or their exquisite tarts. JC mrDeanes 28-40 Howard Street, Belfast; Pasta at mrDeanes Bistro, Bar and Social. Photograph: Rachel Taylor/mrDeans/Michelin Recently refurbished, mrDeanes is a bistro-style restaurant that encapsulates the very best of chef Michael Deane 's 28 years in business, and this year received a Michelin Bib Gourmand . It's exactly what a busy city bistro should be, serving up Portavogie crab on toast, entrecôte au poivre, sugar pit pork chops and fish and chips. Look out for their new own label white wine. JC Ruchii 9 George's Avenue, Blackrock, Co Dublin; Ruchii is a riot of Indian flavours and bright jewelled colours. Marinated jumbo prawns are cooked to perfection in the tandoor oven while the slow-cooked lamb shank nalli nihari is sheer warmth. Chef Sateesh Sayana also serves up authentic South Indian specialities including rava dosa, masala uttapam and a Sunday special of Hyderabadi chicken dum biryani. Read our full review here . JC Thyme Bridge Street, Athlone, Co Westmeath; John Coffey does not stand still but continues to develop, always cooking with flair. The focus here is on quality produce, resulting in a glossy golden pithivier of potato, onion and Mossfield cheddar; roast cod with cauliflower, capers and golden raisins or a dark chocolate and sesame ganache. JC Umi 57 Strand Road, Derry, Co Derry; The words 'Asian fusion' can sometimes strike fear, but diners are in safe hands at Umi. Owners Seán Lafferty and Gary Moran have created a fun atmosphere that seamlessly marries great Irish produce with Japanese techniques. Think binchotan grilled steak or crispy dumplings made with local pork and a fiery rayu sauce. They even offer their own wine, a fresh Austrian Blaufränkisch made by ex-employee Jack Mcateer. JC
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Pretty in Pink star Andrew McCarthy shares rare photo of daughter Willow on her prom night with nostalgic nod to 80s classic
Pretty in Pink alum Andrew McCarthy shared a rare snap of his 18-year-old daughter Willow wearing her blue prom dress in Dublin, Ireland on Tuesday. 'My daughter Willow went to her prom tonight,' the 62-year-old Brat Packer announced to his 539K Facebook followers. 'She did not wear pink.' The Nord Anglia International School Dublin grad has already been accepted into NYU's class of 2029 - the same college her famous father was expelled from. Willow is every bit the nepo baby having acted in three Broadway plays by the age of 13, and her last professional credit was playing Lisa Spencer in Michael Morrissey's 2021 horror film The Girl Who Got Away. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new Showbiz newsletter to stay in the loop The 62-year-old Brat Packer announced to his 539K Facebook followers: 'My daughter Willow went to her prom tonight. She did not wear pink' Andrew and his second wife of 13 years - Irish theatre director Dolores Rice - are also proud parents of 11-year-old son Rowan. McCarthy fathered 23-year-old son Sam - last seen acting in Disney+ reboot Goosebumps: The Vanishing - during his six-year marriage to NYU sweetheart Carol Schneider, which ended in 2005. And in 2021, the nepo baby impressively scored a SAG Award nomination for being apart of the talented ensemble behind Netflix's Dead to Me. The eighties heartthrob's caption was referring to Howard Deutch's 1986 romantic dramedy Pretty in Pink, in which his rich character Blane attempts to woo back poor girlfriend Andie (Molly Ringwald) at the prom. On June 7, Andrew reunited with his Pretty in Pink castmate Jon Cryer as well as fellow Brat Packers Ally Sheedy and Demi Moore at the Tribeca premiere of his Hulu documentary Brats in Lower Manhattan. Between 2015–2023, McCarthy directed 26 episodes of NBC's The Blacklist, which starred his Pretty in Pink bestie James Spader. Last July, Rob Lowe revealed he's been developing a sequel for Joel Schumacher's 1985 film St. Elmo's Fire with Columbia Pictures, so the New Jersey-born travel writer might get to reprise his character Kevin Dolenz. 'The studio and I have been talking about doing it for about four months,' the 61-year-old Emmy nominee told ET. '[Andrew's doc] Brats has only added to the excitement around it. But it's very, very, very, very, very early stages, so we will see.' McCarthy fathered 23-year-old son Sam - last seen acting in Disney+ reboot Goosebumps: The Vanishing (pictured) - during his six-year marriage to NYU sweetheart Carol Schneider, which ended in 2005 Mare Winningham, Judd Nelson, Ally Sheedy, Demi Moore, and Emilio Estevez also starred in the dismally-reviewed drama about seven Georgetown University graduates, which earned $37.8M from a $10M budget at the box office. The song St. Elmo's Fire (Man in Motion) hit No. 1 on Billboard's Hot 100 chart for two weeks in 1985, and Love Theme from St. Elmo's Fire (the instrumental theme) reached No. 15. Andrew will soon make his acting comeback in Jonathan Baker's upcoming romance Fate alongside Harvey Keitel, Faye Dunaway, and Mena Suvari. McCarthy has an acting role in Jaco Bouwer's sci-fi flick Orion, which began post production on February 26. Andrew is also known for his memorable roles in Mannequin (1987), Less Than Zero (1987), and Weekend at Bernie's (1989).
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- General
- Irish Times
Letters to the Editor, May 30th: On Gaza and Israel, sharing the footpaths, pay and PHD students
Sir, – I hope the profoundly moving and politically inspiring opinion piece by Oliver Sears is taken up by news media outlets around the word and goes viral on social media, including in Israel. ( 'Seeing Israel use hunger as a weapon of war is monstrous to me as someone with a Holocaust legacy,' May 28th). Argued incisively by Sears, isn't this what all decent people should want?: food and medicines in sufficient quantities to be be brought into Gaza immediately; Israelis to depose their own government; Hamas to release the remaining hostages, disarm, and leave Gaza; Iran and Qatar to stop funding terrorist proxies; and, finally, the liberation of Palestinians and Israelis (Iranians too) from the grip of 'malignant regimes.' Sears also shows us how this can be done: mass protests, a general strike, galvanisation of the opposition in Israel; pressure piled on Israel by its allies; international pressure on Iran and Qatar. As well as doing what we can in Ireland to end the carnage in Gaza and to support a just, political settlement between Palestinians and Israelis, we must also repair 'the wreckage' that has been done to Jewish community relations in this country – and have a zero-tolerance to all forms of anti-semitism. READ MORE As a 'son of a Holocaust survivor,' and the founder of Holocaust Awareness Ireland, Sears has a moral authority to speak; he deserves to be listened to – widely. – Yours, etc, CHRIS FITZPATRICK, Terenure, Dublin 6. Sir, – It is good to see Oliver Sears acknowledge that Israel's actions against the Palestinian people are horrifying, inhumane and depressingly reminiscent of the horrors inflicted by the Nazis upon the Jewish people. It is however hard to fathom how only starvation seems to cross his red line – not the forced expulsion of a population, the shooting dead of civilians (including children) at close range, the massacres of ambulance workers , journalists, doctors and the carpet bombing of heavily populated areas. – Yours, etc, MURA TIERNEY, Dublin 8. Sir, – Oliver Sears expresses the horror of Jews around the world at the continuing slaughter in Gaza and the ethnic cleansing on the West Bank. Anyone who reads the quality liberal and truth-telling Israeli daily newspaper, Haaretz, will recognise his analysis of Israel's current regime as wholly accurate. Netanyahu, in his frenzied efforts to avoid an election and almost certain imprisonment on multiple corruption charges, is maintaining his coalition by appeasing its racist-fanatical wing, thus continuing a war that long ago lost any military significance. Indifferent to the lives not only of Gazan civilians, Israeli hostages and Israeli soldiers, I fear he is also putting at risk his country's very survival as a legitimate state. What a disaster for all concerned! - Yours, etc, LOUIS MARCUS, Dublin 16. Foxed Sir, – Yesterday in the Dáil, the Bill to ban fox hunting (proposed by Ruth Coppinger People Before Profit) passed through to the next stage by 113 votes to 49. It is somewhat ironic that Sinn Féin, the party for 'Irish Unity' voted overwhelmingly with Independent Ireland and Aontú to oppose a ban on fox hunting. The practice of chasing a fox with packs of dogs was the realm of the aristocracy and rural gentry in the UK since the 16th century. It is a relic of our colonial past and one which is opposed by the majority of Irish people. Instead of 'tiocfaidh ar lá' perhaps 'tally ho' might be a more fitting call to action for Sinn Féin going forward? JOAN BURGESS, Friars Walk, Cork. What's in a (married) name? Sir, – Áine Kenny reports that 84 per cent of women changed their names on marriage with 14 per cent retaining their own names. For the married men the numbers were 92 per cent retaining and 5 per cent changing. ( 'Yet another good name lost to the Mrs Machine,' May 28th ). I can only conclude that 3 per cent of men and 2 per cent of women don't know themselves after getting married... – Yours, etc, PAUL NOLAN, Blackrock, Co Dublin. Parallel planets Sir, – The Environmental Protection Agency reports that Ireland has regressed rather than progressed in achieving its mandated climate change targets. ( 'Ireland falls further behind on emissions targets,' May 28th) . Am I alone in neither being surprised or shocked by this? We are a tiny jurisdiction in global terms. We have large infrastructural deficits, as recently outlined bluntly by Uisce Éireann. And of course, we need to construct at least 300,000 new dwellings across the next five years. Which is linked to the infrastructural deficit. Construction of reservoirs, wastewater treatment plants and new dwellings unavoidably means using materials which we need to quarry/harvest from the ground; there simply is no other way. The manufacture of vehicle electric batteries is of itself a dubious environmental process. And, in any case, the rest of the vehicle is made of materials which have been used for 125 years. What parallel planet does the environmental lobby inhabit? Doubtless, if we reverted to all fours, dwelt in caves and fished from the rivers, our carbon footprint would be invisible to even Sherlock Holmes. But, the lifestyle we actually live has evolved from millennia of adapting our environment to ensure survival and continuance as a species. Agriculture, shelter, employment, invention, fuel, medicine; all came from the human capacity to harness what was around us. And all involved inevitable emissions. And the recently enacted – yet to be commenced – Planning and Development Act 2024 restates the existing legislative ban on nuclear power. Yet, here we find ourselves again: being preached at by an environmental lobby whose only rationale when really pushed on compliance with emission targets is to respond that we will be financially penalised if we fail. The same rationale used in the television payment campaign; it's the law! Time to get real. – Yours, etc, LARRY DUNNE, Rosslare, Co Wexford. Moved to tears Sir, – Whereas I am usually rolling in the aisles laughing at Miriam Lord's 'Dáil Sketch', I was crying to-day with sorrow ( A mother who refused to take no for an answer – for 13 years, 9 months and 20 days ) at what Lucia O'Farrell has come through in her fight for justice for her son Shane. Well, Lucia, it's a bit late, but you got justice yesterday in Dáil Éireann. – Yours, etc, URSULA HOUGH-GORMLEY, Dublin 4. Defence Forces and the pay issue Sir, – Every commission into our Defence Forces has recommended that money is an issue for service and retention. Apart from getting the national pay increases on the tailcoat of unions there has been no independent pay increase for our soldiers, sailors or naval personnel. May I suggest two quick fixes, while other Defence Forces issues are addressed. One is to quadruple the Military Service allowance (MSA) that is paid to all personnel in lieu of overtime and the second is to also increase the Military Overseas allowance. Neither of these will have a knock-on effect on other unionised groups. Military personnel enjoy overseas service and we must not have to resort to ordering personnel to leave their families for long periods with inadequate recompense for families. It helped years ago but for a long time the amount has needed adjustment upwards. A simple ¤50 per diem extra, a lot less than overtime payments should be sufficient. Government take action now and pay these two adjustments from January this year and end this continuous national embarrassment. – Yours,etc, JOHN MURRAY. Carrigaline, Co Cork Pay and PHD students Sir, – As an ex-PhD student currently touring the west coast of Ireland (Tulane university, New Orleans, Louisiana, USA), I find the woes of the Postgraduate Workers' Organisation painfully familiar ( 'As PHD researchers this is our advice: avoid Ireland ,' May 29th). I graduated in 2019 and was involved in similar discussions back then. The root cause seemed to be the legal loophole of deeming us 'students' and paying us a figure below the federal minimum wage. The reality of a PhD is that most of the time you are actively working. Only a minuscule portion of the time are you learning in a classroom. We were bona fide employees, not students. Enter the employment model, correctly identified by your contributors. If Ireland wants the best PhD 'students,' they should offer state-of-the- art work packages. If universities are 'increasingly run like businesses,' they should pay their 'students' (aka employees) accordingly. – Yours, etc, DANNY OSEID, Minneapolis, Minnesota, USA Policing cyclists and motorists Sir – I am a regular cyclist as well as a regular car driver. I have a split personality: as a car driver I dislike cyclists; as a cyclist I dislike car drivers even more. Regarding cyclists, Laura O'Mara's letter (May 28th) is spot on. Some cyclists rarely stop for red lights, they ride on pavements, they travel with earphones, they don't hand signal, they don't wear helmets and they cycle too quickly. Stand on Baggot Street Bridge in Dublin any day if you need proof. As a cyclist it really annoys me that these irresponsible individuals give the cyclists who do follow the rules a bad reputation as well as creating understandable frustration among car drivers ( and pedestrians ). Regarding motorists: often times they don't pass cyclists at a safe distance. On enquiry I was told by the authorities that a law governing safe distances might not be legally enforceable – why not , when this is standard practice throughout the EU? In any event who is going to challenge such a law ? No excuse. Some motorists ( including delivery trucks ) like to park in cycle lanes. Also they find them handy at traffic lights for extra road space. Plus they hug the kerb in traffic so cyclists can't pass on the inside. It takes two to tango. Both cyclists and motorists have justifiable grievances. But we need to seriously address the issue of bike/car road safety. One effective solution is more intensive education for both cyclists and motorists. It should start in the classroom from junior school onwards and should also form part of continuous public service messaging in the media. Another solution is more rigorous enforcement of existing traffic laws, starting perhaps with a Garda presence for a day on Baggot Street Bridge. – Yours, etc, TOM ROCHE, Lower Baggot Street Dublin 2 Sir, – Whether we're talking about walkers, runners, people on bikes, people in cars, we really need to have some empathy and manners. As I see it, if you're running or travelling on a bike, you have a duty of care towards walkers and anyone moving more slowly than you are. When passing, you need to do so slowly and give lots of space. It's up to you to expect the unexpected. The same goes for drivers. Drivers are operating potentially lethal vehicles. They have an urgent duty of care towards walkers and people on bikes. Everyone makes mistakes but the mistakes of drivers have far greater consequences when it comes to the safety of others. Why can't we just have some empathy and understanding instead of this constant blame and finger pointing? The feeling a walker gets when a person on a bike whizzes past more or less identical to the feeling a person on a bike gets if a car comes too close or too fast. It's frightening and upsetting. It can ruin your day. The driver or the cyclist probably thinks they're just nipping past, oblivious to the distress caused. I suppose maybe people just don't understand how dangerous it feels if they don't cycle or if they don't feel vulnerable on a footpath? Maybe it's time to think about that. Some empathy and care on our roads and footpaths from all parties would go a lot further than anger and finger pointing if we're serious about improving safety. – Yours, etc, GRÁINNE FALLER, Salthill, Co Galway. Sir, – A letter writer castigates people out running on our pavements. As a regular (and I would like to think respectful) pavement runner I would like to rail against those perambulating pedestrians who stick their heads in their phones and march on, oblivious to any other path-users – running or otherwise. And then there are the cars, delivery vans, and other assorted vehicles that park on footpaths and cycle lanes with an attitude that parking anywhere is sound as long as you're not blocking the road. And don't get me started on the state of our city pavements. City running is fast becoming an extreme sport. – Yours,etc, HUGH Mc DONNELL, Dublin 9. Education or indoctrination? Sir, – I would like to disagree respectfully with Alan Haynes regarding his article: ( 'Catholic education is not about indoctrination – it is about preparing pupils to contribute to the common good ,' May 27th). I believe Catholic Education is indoctrination. According to The World Book dictionary, 'indoctrinate: to teach a doctrine, belief or principle to.' And according to Google 'indoctrinate – to teach a person or group to accept a set of beliefs uncritically'. – Yours, etc, ANNA B McCABE, Co Longford.
