FOOD FOCUS: Foodies in Kildare are in for a treat with the opening of Nick's Fish in Newbridge.
The family fishmongers stocks a fantastic range of fresh fish and shellfish, as well as live lobsters and crabs, and a selection of handpicked organic produce – including wine – to complement its fish. Not only that, friendly staff (Andrew and Niall, pictured) are on hand to give great tips for cooking and preparing delicious fish dishes, and helpful recipes to take home.
Nick’s Fish is the retail arm of Nicholas Lynch Ltd, suppliers of fish to some of Leinster’s leading restaurants and hotels for more than 20 years. It has its own EU-approved factory, so there is no middle man between the boat and the fish mongers, which also means the best prices, according to owner Nick Lynch.
Nick’s Fish, Main Street, Newbridge, Co Kildare. Tuesday to Friday, 9.30am-6pm, Saturday, 10am-5pm. Tel: 045-440055, nicksfish.ie
AND SO TO THE MARKET...
It takes guts to start a new farmers’ market in October when the weather is closing in but Sheridans Cheesemongers has done just that at its headquarters in an old railway station in Carnaross, Co Meath.
The market has been running for the past three Saturdays after producers came from a 50-mile radius in September to sell locally grown vegetables, fruit, meat and locally-produced ice creams and jams. The 50-Mile Harvest Festival on the first Sunday in September started with the premise that all the foods had to be grown and produced within 50 miles of Carnaross. It was such a success that a permanent market began. Since then, up to 15 stalls have set up on Saturday mornings in the grounds of the old train station on the Virginia Road in Carnaross. The market runs from 10am to 5pm every Saturday. Tel: 046-9245110 or see sheridanscheesemongers.com.
THREE'S A MERRY CROWD...
“Keeping the show on the road” is how Justin Green of O’Brien Chop House in Lismore, Co Waterford (and Ballyvolane House in Co Cork) describes an up-coming trio of feasts. A collaboration, between the Chop House, the Tannery in Dungarvan and the Michelin-starred Cliff House in Ardmore, is planned to show off what Waterford can offer food-addicts.
The programme covers three nights at three different venues with three different chefs. The host venue decides the main course, with the others playing a supporting role by cooking the starters and desserts, and each keeping to its own distinctive style of cooking. At €55 per head per feast (and patrons can pick one, two or all three venues), the Waterford triumvirate begins on November 18th at The Tannery, continues at the Cliff House on the 25th and ends at O’Brien Chop House on December 9th.
"These are times when we all have to work together," says Green, whose year-old restaurant is now serving beers from the Dungarvan Brewing Company and who has also opened The Canteen, a pit-stop cafe in the Living Health Clinic in Mitchelstown, Co Cork serving soups, pies, sandwiches and pastries all made at the Chop House . 058-53810, info@obrienchophouse.ie
