Latest news with #Farmgate
Irish Examiner
31-07-2025
- Business
- Irish Examiner
Farmgate restaurant delighted by 'great and unexpected' inclusion in Michelin Guide
The remarkable resurrection of Sally O'Brien's Farmgate restaurant in Lismore, Co Waterford continues apace with news that the restaurant has just been selected for inclusion in the prestigious Michelin Guide. The restaurant that 'came back from the dead' was forced to re-open last year in a new location. 'It's such a great honour,' said O'Brien, 'to be recognised by Michelin — and very unexpected, we only opened 13 months ago and it's great for the team's morale, in particular, for the kitchen team, a recognition of the beautiful food they are cooking each day.' Less than two years ago, O'Brien was being advised to seek an alternative career after the catastrophic flooding of Midleton, in East Cork, damaged the Farmgate Midleton restaurant established by her mother, Máróg O'Brien, so badly that the restaurant was forced to close permanently almost 40 years after it first opened in 1984. 'We thought it was all over after the flooding,' said Sally O'Brien, 'and that's the truth, the building was unusable. Everyone told me to go off and retrain for another career, something else for an easier life, especially because the restaurant industry is in such a state, so this is really encouraging.' Máróg O'Brien, who also co-founded the Farmgate Café, in the English Market, with her sister, Kay, had bought an old Victorian building in Lismore, in 2017, previously home to The Chop House restaurant, and before that, for many generations, a pub, but it was only during the pandemic that she and daughter Sally set about a serious renovation and refurbishment of a building that had been idle for several years. Sally O'Brien cleaning up at the Farmgate restaurant in Midleton in October 2023. Picture: Dan Linehan Sally O'Brien, who had managed the Midleton Farmgate for many years, opened Farmgate Lismore just 13 months ago and it wasn't long before it began to attract attention and acclaim, with reviews in national newspapers, including a very positive one in the Irish Examiner by this writer, praising both the exceptional refurbishment of a very lovely building and garden and a high standard of delivery from the kitchen to match. The Michelin Guide also singled out the refurbishment and noted the "sensibly priced menu" of "fuss-free cooking and prime, locally sourced produce" used to create "terrific dishes with a certain comfort-food quality", and also noted the "knowledgable service" carried out with "engaging charm". 'The Michelin Guide beautifully captures the experience we hope all diners will have here,' said Sally O'Brien, 'It's been very tough to try and get up and running from scratch all over again in Lismore, and it's a very difficult time for the industry at large, so it is very encouraging to be included in the guide.'
Irish Examiner
26-07-2025
- Entertainment
- Irish Examiner
Seafood Made Simple: Why it's the perfect time to try my recipe for whole baked plaice
Cork on a Fork is back this summer for its third year in a row with a jam-packed programme of the very best food and drink our fine city has to offer. Taking place from August 13-17 with unique dining experiences, workshops, demonstrations and talks as well as a full programme of festival fun for children, the full programme can be found online at As a proud Cork woman, I'm delighted to be in the thick of it this year! I'll be cooking a very special dinner in the English Market on the Saturday night of the festival with my two pals; Harrison Sharpe (head chef at Elbow Lane) and Pamela Kelly (head chef at the Farmgate, English Market). A four-course dinner will be served around the fountain, showcasing the wonderful bounty of produce available in the English Market, a place that has provided me and my colleagues with so much inspiration over the years. Unfortunately, tickets are already sold out for this tight-on-space event which can only accommodate 50 diners. A little history will be made on the evening, as it'll be the first sit-down dinner to take place on the ground floor of the iconic English Market. You'll also catch me on the Saturday morning of the weekend at the festival marquee on Emmet Square at 11am, where I'll be demonstrating some simple smoked seafood breakfast dishes using some of the very best smoked fish from Sally Barnes of Woodcock Smokery, Skibbereen, West Cork. A whole baked plaice inspired this weekend's recipe. Plaice is a beautiful fish with its distinctive papaya-coloured spots, delicate and sweet flavour flesh and delicious skin. Flat fish is at its peak in the summer months, with a little more meat on the bones this time of year. This recipe would work with any flat fish like brill, megrim, turbot or dory. Whole baked plaice with smoky onions & tomato salsa recipe by:Aishling Moore Plaice is a beautiful fish with its distinctive papaya-coloured spots, delicate and sweet flavour flesh and delicious skin. Flat fish is at its peak in the summer months, with a little more meat on the bones this time of year. Preparation Time 30 mins Cooking Time 15 mins Total Time 45 mins Course Main Ingredients For the plaice: 1x 600-800g whole plaice 2tb golden rapeseed oil 200ml dry white wine Sea salt For the onions: 2 tbsp golden rapeseed oil 2 small white onions sliced 2 cloves of garlic sliced 2tsp smoked paprika ¼ tsp black pepper Sea salt Pinch of brown sugar 50ml apple cider vinegar For the salsa: 3 medium tomatoes 1 red onion finely diced 1 clove of garlic minced 1 lime juiced 3 tbsp golden rapeseed oil 1 small bunch coriander chopped Sea salt Method In a large heavy based medium sized saucepan on medium high heat cooked the sliced onions in the rapeseed oil for 4-5 minutes to soften. Add the minced garlic and cook for a further minute before adding the smoked paprika and black pepper. Season with sea salt and cook for 1 minute. Add the apple cider vinegar. Cook for two minutes to deglaze the pan. Remove from the heat and set aside. To make the salsa prepare the tomatoes. Cut each in half and using a teaspoon scoop out the seeds and set aside for another use. Dice the tomatoes and place in a medium mixing bowl. Add the remaining ingredients and combine. Taste to correct the seasoning. Preheat the oven to 200°C. Pat the plaice dry using some kitchen paper to remove excess moisture. Using a pair of sharp scissors, remove the head and the skirt of the fish, carefully working around the frame of the fish. Using the rapeseed oil, grease a large roasting tray. Place the smoky onions on the base of the tray; this will act as a trivet preventing the fish from the sticking to the tray Pour the white wine over the fish, drizzle with rapeseed oil and season with sea salt. Bake in the oven for 15 minutes or until the fish is cooked through and the thickest part of the fish flakes when pressed with a fork. Remove from the oven and rest for a couple of minutes before serving with the tomato salsa. Fish tales When tackling any type of whole fish, preparation always be sure to work with a well-secured chopping board and sharp knives or scissors. If you'd be more comfortable, ask your fishmonger to prep your fish for you. It is important to choose a roasting dish large enough to fit the whole fish comfortably, with a little space around the exterior of the fish to allow heat to circulate. Use a shallow dish for this process. It makes it much easier to access and remove the fish after cooking, and will speed up cooking time. The best way to check that the fish is cooked through is by using a thermometer. Always insert it into the thickest part of the fish. Be sure to give the pan a good scrape with a wooden spoon when deglazing with apple cider vinegar, to extract all that flavour. Read More Ireland's best food trucks and street food stalls to try this summer
Irish Independent
17-06-2025
- Business
- Irish Independent
Lucinda O'Sullivan's restaurant review: ‘The chef not only captures the contemporary look but, more importantly, he captures the flavour'
Amongst the worst hit was the famous Farmgate, which had been operated in the town for over 40 years by Máróg O'Brien and her daughter Sally, but sadly had to close its doors and relocate to Lismore. The Black Barrel too (the former longstanding Finin's Gastropub) had only just been revamped and reopened by the Kinsale-based Blue Haven Collection, before it was engulfed in waters up to your knees. It was subsequently sold and I'm told will re-open shortly as a Thai restaurant.
Irish Examiner
14-05-2025
- Entertainment
- Irish Examiner
In Pictures: Victoria Kennefick presented with Farmgate National Poetry Award
Cork poet Victoria Kennefick was presented with the 2025 Farmgate Café National Poetry Award at the sponsors' premises at the English Market in Cork on Tuesday. Seven poets were shortlisted for the award, which celebrates books of poems published by Irish poets, but it was Kennefick's second collection, Egg/Shell, that took the title this year. The presentation event was part of Cork International Poetry festival, which runs until May 17. See Thomas McCarthy, Catherine Ronan and Gerry Murphy at the Farmgate Café National Poetry Award in the English Market, Cork. Pictures: David Creedon Billy Ramsell and Ailbhe Ní Ghearbhuigh at the Farmgate Café for the award, part of Cork International Poetry Festival. Victoria Kennefick at the Farmgate Café before receiving her award. Adrian Gregan and Jacinta Cullen at the Farmgate. Victoria Pricipi and Conor McManus. Rosalin Blue and Mary Brosnan. Fiona and Adam Smith at the award. Paudrig Lee, Lauren O'Donovan, Billy Fenton and Catherine Ronan at the Farmgate Café.
Irish Examiner
09-05-2025
- Entertainment
- Irish Examiner
Cork woman named as winner of Farmgate Café National Poetry Award
Cork poet Victoria Kennefick has been named as the winner of the 2025 Farmgate Café National Poetry Award ahead of an award presentation to be held next week. Seven poets were shortlisted for the award, which celebrates books of poems published by Irish poets, but it was Kennefick's second collection of poems Egg/Shell that took the title this year, following in the footsteps of fellow Cork poet Eiléan Ní Chuilleanáin, who was named the overall winner in 2024. Speaking to the Irish Examiner, artistic director of the Munster Literature Centre, Patrick Cotter, congratulated Kennefick on her recognition, describing her as an 'up-and-coming young poet'. Cotter also acknowledged the talent among the entire shortlist for this year's Award, including the established Mary O'Malley and Patrick Chapman. Kennefick won the award for her second collection of poems entitled Egg/Shell. Her first collection, Eat or We Both Starve, focused on subjects such as eating disorders, Catholicism, and Irish history. In this collection, she continues to dive deep into emotional themes, from early motherhood and miscarriage, to the impact of a spouse's gender transition and the dissolution of a marriage. Patrick Cotter of Munster Literature Centre, poet Eiléan Ní Chuilleanáin, and Farmgate owner Rebecca Harte at last year's award. Picture: David Creedon Speaking about the significance of the Farmgate Café National Poetry Award, Cotter said: 'There are so few prizes, believe it or not, for books of poems published by Irish poets. We were lucky that the Farmgate, a small, local family business, had the generosity to step in and sponsor a National Book Award. 'It gives poets the chance to have their work highlighted in a national newspaper, which they wouldn't have otherwise, so hopefully brings new readers to them, and the prize itself also helps to validate a poet's work.' Rebecca Harte of Farmgate said the café/restaurant in the English Market was delighted to support the poetry prize. 'The Munster Literature Centre are longterm friends of Farmgate and have created this link with the poets. Poetry is food for the soul. Congratulations to everyone on this year's shortlist,' said Harte. Touching on the importance of poetry as an artform and the the long-standing cultural significance of poetry in Ireland, Cotter said: 'The importance of poetry as an artform can be gauged by the fact that it's been entangled in our culture for thousands of years now, ever since Homer, and how major poets such as Yeats and Heaney have their work quoted at major public functions and it's a core part of the educational process.' Cotter described poetry as 'a rhythm that is almost written into our DNA' and likened it to the importance of traditional music in Irish culture. 'I think poetry has always been prominent in our culture, and that's been highlighted through poetry's close relationship with music. Traditional music has always been important to Irish culture. Poetry is a rhythm that is almost written into our DNA - it's important on all those levels," said Cotter, who will also be launching his latest collection the festival. "Any nation has to distinguish itself by its culture… and poetry is just one of the constituents of culture that gives a nation a sense of meaning and identity.' Gustav Parker Hibbett was among the other poets on the shortlist. The shortlist for the 2025 Farmgate Café National Poetry Award included What Remains the Same by Alvy Carragher (The Gallery Press); The Following Year by Patrick Chapman (Salmon Poetry); In Spring We Turned to Water by Michael Dooley (Doire Press); High Jump as Icarus Story by Gustav Parker Hibbett (Banshee Press); Egg/Shell by Victoria Kennefick (Carcanet Press); The Shark Nursery by Mary O'Malley (Carcanet Press); and Harmony (Unfinished) by Grace Wilentz (The Gallery Press). The award presentation will take place on Tuesday, May 13 as part of the Cork International Poetry Festival. For details, see
