It's All About the Hollandaise

When it comes to our Saturday brunch, we make a lovely hollandaise. A dash of lemon gives it its distinctive fresh flavour.

It accompanies our Durkin's Spiced Beef Hash, Eggs Benedict, Eggs Florentine, and sometimes a brunch special or two.

Durkin's Spiced Beef Hash

Eggs Benedict

Eggs Florentine

Special: haloumi, purple potatoes, sprouting broccoli, hollandaise & eggs.

Special: Eggs Florentine with black pudding granola

Special: K. O'Connell's smoked salmon, poached egg on McCarthy's buttermilk pancake, spinach & hollandaise sauce

Our Own Cured Salmon

We are having a bit of a love affair with smoked salmon and cured salmon lately. We take great pride and care with our house-cured salmon. The lovely beetroot & Cork Dry Gin-cured salmon such a pretty colour.

Here is a collection of photos showing how we use it in our dishes, from brunch to lunch to dinner.

First, let's look at our chowder which is made with locally-sourced fish and topped with our house-cured salmon.

It is also perfect with our brunch specials. And nothing goes quite together like salmon and capers!

Savoury granola

After seeing some of Ireland's top chefs using savoury granola in dishes on there menus I felt I'd give it a go

And to say success on first try with a few amendments like using Kilkenny's beautiful high bank orchard syrup instead of Canada's famous maple syrup 

With a blend of sesame seeds pumpkin seeds flak seed and sunflower seeds ground almonds rapeseed oil and honey and Rosscarbery black pudding and vanilla extract we mixed it all and baked it until golden result very very tasty 

Soon to appear on brunch and dinner menus

A quick brunch dish

Pan fried Ballyhoura mushrooms with samphire or spinach garlic thyme and some butter serve with a poached egg on some crusty bread delicious 

Good morning

Topping up the coffe grinder with Maher's coffee beans. Scones in the oven. See you soon.

Special Delivery Scones

Special order for scones this morning it's a packed oven this morning.

Saturday Brunch in Cork City

Saturdays can be lazy lie-in days or busy get-things-done days, but either way you've got to eat! We serve brunch every single Saturday from 8:30 a.m. until 4 p.m. Free coffee refills! Each customer over 18 years of age can enjoy one free mimosa to each customer over 18 years of age for a limited time. The current brunch menu is on the Fenn's Quay website.

Here are a few photos to help you plan your Saturday.

Scones a go-go

Last week, we told you all about our scones, which were in the running for Best Scones 2013. This morning, we are traveling up to Dublin with our scones to be part of the Final Judging Event for Goodall's Best Scone Competition 2013. It is very exciting. The precious cargo is joined by some of our house-made jam.

Thank you to everyone who nominated and voted for our scones, earning us a place at today's event. We'll let you know how it goes up in the Big Smoke and if our scones are judged to be the Best! No matter what, we know our customers think they're the best so that's enough for us.

Citrusy zing with your breakfast

Lemon curd is a zesty zingy curd which is quite simple to make and wonderful on toast. I use a recipe from the first cookbook from the cliff house hotel in Ardmore Co. Waterford many curd recipies are very similar using 2 eggs, 2 lemon juiced , 190g sugar and 90g butter.
In the cliff to make it that bit more luxurious as the hotels surroundings they use the addition of saffron.
I omit the saffron as it is as expensive as gold per weight .

Whilst cooking the curd in my metal bowl on a pot at simmering water whisking the above mentioned ingredients flavours began to go through my mind, the addition of flavours such as elderflower , lavender, rosemary to name but a few would wonderfully enhance the curd.

What flavours do you think can enhance the curd ?

Eggs Benidict the Fenn's Quay way

We have made the eggs bendict our own by using our home made soda bread.
What is special about our soda bread is we use Feirm Úr buttermilk from local farmers John & Mary Cronin from Belgooly it has transformed our soda to something quite unique.

How would you make this traditional dish your own ?

Sunday Business Post: 'A Rebel Yell for Quality Food'

Fantastic piece in the Sunday Business Post about our 'Brunch with a Cork flavor'. 
To read more of the press coverage we've received, check out my blog's Press Links page.

Saturday Brunch at Fenn's Quay

We debuted our new Saturday Brunch menu. Here are two classics on their way out of the kitchen to the table, where they were eaten by Evin & family.

Boiled eggs and soldiers made with our chunky toast, served with Marmite.

Feirm Úr buttermilk pancakes served with fresh yogurt or crème fraîche, strawberry balsamic & black peppercorn syrup (shown below with maple syrup, fresh mint, strawberry slices, and apple) or rashers, if you prefer.