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bitesize words // KATIE GILROY
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Just when you thought Halloween was no fun now that you’re too old to trick-or-treat and shove bangers up your neighbour’s cat’s arse, Sure Bar staff at the Radisson Blu Royal Hotel have concocted a selection of bewitching brews for October’s spooky season. In the run up to October 31, Halloween revellers of drinking age can sample a selection of cocktails specially chosen to bring out the ghoul in you. For a drink with some added bite, try the Vampire’s Kiss with Absolute Vodka, Gordon’s Gin, extra dry Martini and tequila, topped up with tomato juice and a pinch of salt. Venture into the dark side with a Coffee of the Damned, a double shot of rich, dark coffee with J&B, brandy and tequila topped with a sinful dollop of whipped cream while mischief seekers will relish the Green Goblin, a naughty mix of Midori with Yellow Chartreuse, ginger liquor finished with black liquorice and ginger beer. The month will reach its chilling climax on Saturday 30th October at a special Halloween party in Sure Bar. A DJ will be spinning tunes to inspire your Monster Mash and a big screen will be playing all the old silent black and white fright films. Those in fancy dress will reap a reward. Radisson Blu Royal Hotel Golden Lane Dublin 8 t: 01 898 2900
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If you bump into Padraic McMahon on his rounds of the Dublin markets, be prepared for the question – ‘Do you like lamb?’ Chances are, you’ll respond in the affirmative. However, if you’re one of the few to shrug your shoulders and mutter something along the lines of ‘bleugh’ before setting off on a quest for fried chicken, don’t be surprised if the affable Padraic manages to change your mind within seconds. You see, it’s clear from the moment you meet Padraic that he not only cares deeply about the farm he and his wife Bríd run (a farm that has been in the family for over 300 years), but that the satisfaction of his customers is of paramount importance to him too. And this level of care and quality is reflected
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September saw the launch of a new food initiative that focuses on provenance, sustainability and the welfare of animals at Ireland’s largest independent-owned hotel group, Moran and Bewley’s Hotels. ‘Kitchen’ represents a new era in eating out, offering greater choice for diners concerned with where their food comes from and how it impacts the environment. The Brasserie restaurant at the group’s four Dublin-based Bewley’s Hotels - where the Kitchen range will first be introduced - has already implemented significant changes in this area by only using freerange eggs in food preparation, using local suppliers where possible and introducing free-range chicken and sustainable fish options to the menu. Devised by executive chef Brian McCarthy, the choices marked with a ‘K’ on the a la carte menu include sumptuous starters of deep-fried goat’s cheese with apple chutney and cranberry coulis (€8.95) and crostini with Kelly’s black pudding with brambly apple sauce and wholegrain mustard sauce (€9.95). For main course, the succulent Silver Hill duck served with red cabbage and gravy is a must (€25.50) and for afters, good things come in small packages with a pair of mini desserts from a selection of crème brulee, rhubarb and apple crumble and Irish ice-cream affordably costing €5.95. www.bewleyshotels.com/kitchen
in all of his produce and in his GM-free, Bórd Bía approved lamb in particular. Expertly prepared on Fieldstown Farm in cuts of your choice, you are given the option of buying half a lamb or a whole one for your freezer so your next tagine, stew or moussaka is simply a case of defrosting the desired piece of meat and well, following a recipe. A door to door delivery service is available with a jar of Padraic and Bríd’s homemade apple and mint jelly thrown in to boot. At the risk of incurring the wrath of the Grinch by mentioning the ‘C’ word so soon, Fieldstown Farm also produce free-range turkeys for shockingly good value. Phone 086 5565242 or see www.irishfood.ie for more info
www.totallydublin.ie