East Cork meets west Cork
Three top chefs are coming together to celebrate the best of Cork produce for a collaborative dinner event, "East Meets West", next month. The award-winning Greenes restaurant in Cork city is hosting a dinner that is all about the finest of local bounty on March 6th. Greenes' executive head chef, Bryan McCarthy, will welcome guest chefs Kevin Aherne of Sage in Midleton and Robbie Krawczyk, formerly of Tankardstown House and Glebe Gardens in Baltimore, whose west Cork restaurant is due to open soon. The chefs devised the menu to showcase the best of Cork produce from their own localities. Krawcyzk is using west Cork produce in a vegetable course, Aherne's seafood course is from east Cork and McCarthy's meat course is sourced in north Cork. The dinner begins at 7pm and costs €69 per person. To book contact greenesrestaurant.com or telephone 021 4552279.
Star power
The Wild Honey Inn in Co Clare was the first pub in Ireland to win a Michelin star last year and it seems the phone has not stopped ringing since. The Lisdoonvarna pub with guest rooms is run by chef Aidan McGrath and his wife Kate. The couple saw so much demand in the aftermath of the star win that they have made the leap to an online booking system. Wild Honey Inn will re-open for the summer season on March 1st with the new booking system to help guests and diners to reserve a table and rooms. wildhoneyinn.com
Turmeric for your cuppa
Fans of the health boosting properties of the bright orange wonder spice, turmeric, can enjoy it as a hot drink. Pukka Herbs has launched Turmeric Active, an addition to its turmeric-based organic herbal teas. The tea is blended using medicinal-grade herbs including turmeric, ginger, nettle and galangal. Traditionally these ingredients have been used to alleviate pain, treat inflammation and support the joints. Used in the tea, the result is a warm, spicy and invigorating blend with a sweet kiss of orange. Turmeric Active tea (€3.10 for 20 sachets) is available from independent health food stores. pukkaherbs.com
Holi celebration
Chef and founder of the award-winning Green Saffron range of sauces and spices, Arun Kapil, is hosting a special Holi festival dinner in the Radisson Blu Royal Hotel in Dublin on March 1st to celebrate the Hindu spring festival. Kapil, along with the hotel's head chef Tommy Butler and his team, will create a fun and colourful family-style sharing meal with dishes full of bold flavours. Holi is one of the biggest festivals in India. "It's a kind of spring-time harvest festival with bells on," said Kapil, "noted for everyone getting covered in dyes of various bright colours, spending two days of wanton abandon hugging anyone and everyone."
Food on the night will be snack-based with platters of sharing food and jugs of traditional Indian festive drinks. The menu includes delicious savouries including chana masala (a spicy, ginger-rich chickpea and tomato dish), aloo tikki (sizzling tomato-spiced potato cakes with tangy tomato relish) and sweets such as blood orange kulfi with garam oat cookie ice-cream and spiced biscuits. The Holi evening begins at 6.30pm. There will be an introduction from Kapil and traditional musical entertainment. It costs €45 per person. To book, contact Radisson Blu Royal Hotel, telephone 01-8982834 or email meetings.royal.dublin@radissonblu.com
Marie Claire Digby returns next week
