Haven Shellfish is a Farm to Fork business. After spending 3 years growing our oysters in mesh bags on trestles on the shoreline of Oysterhaven we harvest, depurate, pack and distribute them to our loyal customers.
Cork has just over 1,000kms of wild Atlantic coastline. And the many varieties of seaweed that grows along our coast are now being recognised as a great resource for everything from food and natural fertiliser to medical and beauty products. You can forage for your own seaweed, learn about edible types and taste some of the bounty of the West Cork shoreline with Wild Atlantic Way tours, led by a lady who is passionate about seaweed, Zita Dennehy.
Twin brothers Padraig and Adrian Hyde say they like to talk about beer as much as brew it. Almost. At their medal-winning Munster Brewery, the brothers welcome all parties, big and small, to the port town of Youghal, once home to the Elizabethan explorer, adventurer and beer-lover Sir Walter Raleigh.
The Good Things Cafe Cookery School has grown from relatively modest beginnings, under the tutelage of chef Carmel Somers, to become a focal point for food and learning in West Cork. There are short and longer term courses and students will find themselves right at the heart of West Cork’s renowned food culture.
Another local favourite, Cafe Velo sits right on the river at George’s Quay, chooses local produce where possible and serves up brunch favourites in a bright, simple space. A fine Sunday morning option in the city.
The Ivory Tower is an intimate, quirky dining room above some shops on Oliver Plunkett Street, the busy heart of Cork city centre. Chef Seamus O’Connell is something of a Cork legend, a maverick, an inventor, a supremely talented chef who fuses Irish ingredients with French, Mexican and Japanese traditions. His tasting menus are famous, the experience is rarely less than intriguing and it will almost certainly be a meal to remember.