Recipe for Our Hard Cider Ice Pops

Make these Hard Cider ice pops in the morning perfect for the barbi or grill out later this evening.

400ml apple juice
250ml stock syrup
juice of 1 lemon
1 bottle Cork cider (substitute for nonalcoholic apple juice for kids)

1. Mix ingredients together. 
2. Pour into moulds and put on level surface in the freezer.
3. Pull out of the freezer gently after 90-120 minutes. Add the sticks. 

Here are photos of the process from when we made a batch last week... Orange and passion fruit with a hint of star anise.

1. Mix ingredients together. 



2. Pour into moulds and put on level surface in the freezer.

3. Pull out of the freezer gently after 90-120 minutes. Add the sticks. 

Ta-da! Now they're done.

Then we wrap ours in custom wrappers for take-away or dine-in.

Local & seasonal

Beautiful pan fried hake with irish baby beetroot a from Brendan Guinan beans & tomatoes for sauce from Caroline's veg at the coal quay farmers market & hake from O'Connells of the English Market

Irish Cider ice pops

Make them first thing so they are ready for that late evening barbque deliciously refreshing 

Strawberry Desserts A Go-Go

Strawberries can do so much, from house-made jam to special desserts. Carrageen moss & strawberries Strawberry Pavlova

Wild and Special

We have fresh wild Irish salmon for the dinner specials tonight. I love all the seasonal and local ingredients that come to our kitchen so we can prepare them for your plate! We're only missing a photo of the fish in the sea for this post truly show from ocean to table. Scroll down to see the finished dish: Wild salmon monk parsnip kale carrot & buttermilk foam & bacon dust.

 

Fresh

There is nothing like cooking with and eating fresh, seasonal, local ingredients. What is your favourite right now?

Daily Specials

We love to keep things seasonal at Fenn's Quay so each day our specials are inspired by what the local producers have fresh and available. Sometimes, it is working with something we weren't expecting and that's when it is most fun. Mother Nature has her own schedule of when things are ripe and ready. Right now, we have Sea Samphire in season but it was a week later than last year. Not that we're complaining because it's worth the wait! Here are some of our daily special menus from June to give you an idea of how some things change and some things are constant favourites.