Tag Archives: Sage Restaurant

200 Word Review: Sage Restaurant in Westport

Travelling up the Wild Atlantic Way, Mom and I wanted to explore more of the food our country had to offer.

And so we headed to Sage in Westport, a recommendation we got on Twitter!

Continue reading 200 Word Review: Sage Restaurant in Westport

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Review: Pride in local food from Sage Restaurant in Midleton

Tucked away off Main Street in Midleton is a restaurant that prides itself on sourcing local food from within a 12 Mile radius.

A party of three, we headed in from the rain for a meal that we hoped would give us the burst of energy that we so desperately needed.

Sage Restaurant
Main Street,
Midleton,
Co. Cork
Phone: 021 4639682
http://www.sagerestaurant.ie/

Despite having no booking, we were greeted with an infectious warmth that was echoed within the walls of Sage.

Wood and browns spilled across the restaurant floor, making the whole restaurant feel spacious yet sheltered from the elements.

Set up by Chef Kevin Aherne, the restaurant boasts an ambitious menu with descriptions of food that inspire curiosity.

Donning the walls are images of the producers they source from, with more gleaming smiles filtering through the room.

In an attempt to veer away from what I’d usually order, I decided to start with the “free-range chicken compression with burnt onion and apple caramel”.

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The chicken fell away like the texture of pulled pork but with the juiciness of a chicken leg. Mixing my fork with the onion and caramel, I savoured the moment.

With mains on the way, I was eager to see what would be plated up next. Surrounding us were groups of diners and the aromas from the kitchen wafting through our seats.

Going for the more unusual dish, I chose a goat’s cheese gnocchi with a crispy egg, and expected something quite wonderful. I wasn’t disappointed.

Though the crispy egg could have been a shade crispier on one side, combining it with the cheese-infused gnocchi was such a delight that I didn’t mind.

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To convince myself that it wasn’t just me, I had taste of the organic roast chicken and vegetables on my partner’s plate. Another simple success.

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Unfortunately, dessert is not Sage’s strong point. As much as I love cheesecake, the one that I had was too dense to be enjoyable and sadly the crème brûlée portion was a touch too big to enjoy.

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Overall, however, it’s quite tribute to Cork’s local producers though I would have loved to have seen more of them named on the menu, instead of being just featured on the walls.

Sage is a restaurant I’m still very curious about and I would love to go back again and see what else its menu has to offer. I left with a very satisfied tummy and a smile on my face.

Total: €74.40 (party of three with no wine and one starter)

 

Ballymaloe Day 21: Back on the ranch!

The bottle is a murky shade of green, it looks like it’s been hiding in the dark for quite a long time and in truth it has.

Back in 1999 and donning my Holy Communion dress, I was giving a rather special present of bottles of champagne with my name on them.

Sitting in a dark section of my home in Kerry and undisturbed for 15 years, this is the last bottle:

champagne

Now, I really had no idea if champagne aged well, so while dusting off the bottle I tweeted our Ballymaloe sommelier, Colm McCan to see what he thought.

(Looks like it could be safe to drink after all!)

Still unopened, we’re going to keep it for a special occasion, perhaps the end of the course, perhaps the exam results – who knows? It’s going to make an impression whatever the time!

books
(My collection of cookbooks back at home)

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(Vintage Darina Allen and Rory O’Connell)

Waving goodbye to my bed and the cats, I made my way back to Ballymaloe with more energy than I had in a few weeks.

Before hitting Shanagarry we made a lunch pit-stop in Midleton and Sage Restaurant.

I’ve been keeping an eye on Sage for a while now, following the release of their 12 Mile video, showcasing their locally-sourced food.

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With an interesting and ambitious menu, I forced myself to check out things that I wouldn’t normally order (full review on site soon).

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(Goat’s Cheese gnocchi)

After a relaxing spell at Sage, we made our way through Cork’s winding country roads to the cookery school.

Flipping over Brienne (my lovely cheese) in the dairy, I trudged back to the Coach House with a spring in my step.

Looking forward to getting back in the kitchen and with chef whites freshly laundered, I’m ready to tackle week four.

Even if I make a mess of things, sure haven’t I given it a lash?!

Some of my favourite Irish food people to follow on Twitter:

Irish documentary explores ethos of sourcing local food within a 12 mile radius

These are the kind of stories and ideas I love seeing coming out of Ireland.

Sourcing locally is an integral part of keeping the Irish food and drink industry thriving and with this new documentary 12 Mile, it highlights the importance of just this.

Filmed by Sean Monaghan of Tall Story Media, the documentary is set in Midleton in Co. Cork, to a backdrop of wonderful landscape that inspires hearty and delicious food.

The film opens by introducing us to Chef Kevin Aherne of Sage Restaurant, who talks about the value of scouting out produce within miles of his establishment.

Sprinkled across the film are hardworking individuals like free-range pig farmers Martin and Noreen, Charlie and Bridie who are bee keepers, Jane who’s from Ardsallagh Cheese, James who’s a highland beef farmer, Derek an organic vegetable farmer, organic beef and chicken farmer Dan Ahern and Frank Murphy, a master butcher.

It’s well worth a watch, and just goes to show how local is best.

12 Mile from Tall Story media on Vimeo.

12 mile encourages the viewer to understand the importance of locally sourced food and inspires you to find your 12 mile.