Letters Page

Dear John and Sally

What can you tell me about Danette's Feast? Are they still in business and if so, is it a place you would recommend? We are coming to visit from the United States. Thank you. Lynn Ocken
*Whilst Danette's Feast is no longer open, Lynn (boo hoo!) Danette and David are alive and well and in tip top form, but are not cooking professionally right now. We just hope the right room with the right potential arrives soon and one of our most admired and original chefs will soon be rattling those pots and pans once more.

Dear John and Sally

Probably too late for your latest competition, but...Clonakilty Black Pudding?? By the way, why do these competitions seem so Cork-o-centric? Throw in a bit of Galway or somewhere next time! Oonagh
*Good point Oonagh. Living down here undoubtedly makes us biased, although Cork is a county that still throws up rarities such as drisheen, which was the correct answer to the competition, although most folk guessed that Clonakilty Black Pud was the answer.

Dear John and Sally

I've always wondered how a restaurant is included in one of the Bridgestone food guides (omiting the obvious that is). Does one have to ask for someone to come to their place to sample the food, or are they just picked at random? I'm a young self-taught chef in a small restaurant in north Kerry and very interested in knowing how good or bad my style of cooking is. I've trained with some good chefs all over Ireland and always found myself with more flair and ingenuity than any of my peers.
*Research for the Bridgestone guides is deeply scientific, and usually goes like this; someone sends us a mail (or maybe even calls) and says: "Just found this abfab new place, you've got to go there, now, straight away, ohmigod it's amazing!" That's the science bit. And then we, or one of the Bridgestone editors goes there now, straight away. And if we think someone is doing the best they can (that's the "best" bit), then they get included in the book Or, less often, someone writes and says: "I think I'm good enough to be in a Bridgestone guide and you should check me out". And we do, reckoning that a fair amount of ego and confidence and pride is healthy in a chef. So, as you can see, it's scientific in a very Irish way: ie, it's all gossip.

Dear John and Sally

Read your interesting article in CARA magazine. Have been unable to locate White Horses restaurant - would welcome precise directions. Dick
*It's smack half way up on the main street of little Ardmore, which is right at the western seaboard border of West Waterford. Don't miss those desserts!

Dear John and Sally

The Slanted Door has moved to 100 Brannan St.,SF, CA 94107.  The corner street is The Embarcadero.
*Thanks for that.

Dear John and Sally

Hello to you both
Just a wee note to let you know that the Fleet Inn has changed hands this June. Marguerite and the girls are now to be found in Castlemurray House, St Johns Point. Hope to see you soon. Caroline Gallagher.
*Now that's good news. Castlemurray has been on the market for some time, but in the hands of Marguerite Howley and her team, who have made their name recently in the Fleet Inn in Killybegs, but who actually trained with Thierry Delcros in Castlemurray House, this fab restaurant with rooms is destined for a bright future. More on this next month.

Dear John and Sally

My wife and I have just returned from W.Cork and Kerry where we spent 10 glorious days greatly enhanced by "The Traveller's Guide". One prize-winning B&B we stayed at is not listed but we feel it should be, as the immaculate standard is out of the ordinary. Duck and hen eggs from the home farm make a wonderful breakfast even better, and the owner will cook a superb dinner if desired. She is the sister of the owner of Blair's Cove! We recommend you have a look for yourselves. Best wishes, Robert
*Thanks Robert, and hope you even had a spot of good weather. The B&B Robert is referring to is the much-respected Rock Cottage, run by Barbara Klotzer, just north of Goleen on the Mizen Head peninsula. It's actually signposted from the road as you drive towards Mizen and Barleycove.

Dear John and Sally

Do you have any information about a pub in Templelogue called Delany's Knocklyon - aka Knocklyon Inn? Thank you in advance for any information you can provide. Sincerely, Larry Delaney Philadelphia, PA (USA)
*Can anyone help Larry with this, please?

Dear John and Sally

You did a piece on your new kitchen design in the Times a while ago, now password protected.  Could you put it on the site, or email me a copy? Thanks in advance. Best, Paul, Galway
*We have hoisted it this month, Paul, and hope it is useful. Incidentally, one of the key influences when we were working on the design were the splendid books of Johnny Grey, in particular "The Art of Kitchen Design". It's a vital first stop for anyone planning a new kitchen.

Dear John and Sally

We read your book on how to run a restaurant, but haven't had the courage to fire the chef yet!
* We never said it was all going to be easy!

Dear John and Sally

I wonder could you tell me where I can get onion powder not onion salt in Dublin? Kate, Dublin
*Thanks Kate, and the answer is: we don't know. Anyone out there who knows where you can get onion powder? We'd also love to know just what you might use it for.

Dear John and Sally

Would like as much info. as possible on restaurants: Sun Kee, Deanes & Ramore
* Look out for our new Bridgestone Guide to Northern Ireland, published this autumn, and co-written with Caroline Workman. Otherwise check out Caroline's food-stuff Ireland site, which is one of our 'friends of Megabytes' sites - always linked from the right hand side of this page.

Dear John and Sally

We have opened a new food facility in Bewley's Lounge and a new bar counter. The Food Counter in particular gives tremendous value for money - our aim is for Bewley's Lounge to become one of the best snacking destinations on this side of the river. Big regards, TOC
*Thanks Tom, and the best of luck with the new venture right beside O'Connell's Restaurant at the Bewleys Aparthotel in Ballsbridge. We had a fantastic dinner in O'Connell's a while back, including some of the nicest vegetable cookery we have enjoyed this year.

Dear John and Sally

Just like to draw your attention to a trendy wine bar in Waterford called "Bodega" in John Street.   They have a French chef and the food is absolutely excellent, interesting and quirky.  The atmosphere is very relaxed and European and they throw in occasional jazz and art exhibitions. Pay it a visit when you are next in Waterford.
*We certainly will. Jazz, art and excellent cooking sounds like a brilliant trinity of pleasures to us!

Dear John and Sally

Leslie William's article on where to buy fish was informative and interesting - the best 'real' scampi and chips I have eaten came from the harbour at Howth. (See June 2002 Megabytes in our Newsletter Archive) Also, a mention for Morans in Greystones - this is a lovely fish shop and caters for smart local restaurants.  Sadly, really good fish and chip shops do not abound here - I like to see skate, 'real' (not frozen breadcrumbed) scampi, rock, etc. on the menu - perhaps a future feature? Regards, Clare Godson
*Thanks Clare, that's certainly a good consideration. There is nothing like good fish and chips, and we had some just a few days ago from the Mermaids chipper in Schull which is just across the street from the Spar: good batter; good haddock, real chips. The place was jumping busy with holidaymakers taking the fish and chips away, though there is also a new room where you can eat them inside, just in case the sun isn't splitting the trees!

Dear John and Sally

In case you don't know, the Lennard Arms Hotel in Clones has recently changed hands, one of the new owners being Masterchef Conor McKenna. At present they are just doing lunches but they are planning a 'fine dining' restaurant for December.  This is very exciting for us and having eaten Conor's food, I have great hopes for their venture.  I suggest you put them on your list to visit. Keep up the good work and best wishes to you both. Johnny
*Thanks Johnny, and more good news for Monaghan and the BMW region

Dear John and Sally

Re Alice's lovage burgers I was quite surprised to see the method of cooking this as "medium rare" was mentioned.  All burgers should be thoroughly cooked through and not left rare at all however slight.
*Thanks for that, Maureen. We reckon that meat that is safely sourced - ie from someone you know and trust - can be cooked just as you like it. Burgers are, of course, notorious for using extremely poor quality meat, but if you make them yourself, from meat that is properly sourced, then there is no danger.

Dear John and Sally

Just wanted to say a big "thank you" for all the help your guides provided us on our recent holiday in Kerry and West Cork.  We used the guides to select places to eat each day and night and we were not let down once!  The guides have now taken up residence in the car for all future trips. Thanks again. A O'Neill
*Well, thank you to you too. That's made our day. Here comes the summer!

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