Letters Page: Dear John and Sally

Dear John and Sally

I had an excellent meal in the Mermaid Cafe on Friday May 2nd, up to the usual highest standards in terms of both food and service. However, the poor quality of the cheese board got me thinking. The board in question consisted of an excellent Durrus and what I think was a Cooleeney, which wasn't ripe (or close to ripe).
Frankly, it is absolutely unforgivable to offer cheese at E7.95 and then present a dish half of which is an insult to the diner. Would the chef send out any other ingredient in such an obviously poor condition?
If a restaurant doesn't have acceptable ingredients - THEY SHOULD TAKE THE DISH OFF THE MENU.
Of course it isn't even difficult to source good, ripe cheese - they could walk half a mile up the road to Sheridans on South Anne Street. There is NO EXCUSE for sending out unripe cheese.
Why is it that restaurants think they can get away with this?
I am sick and tired of bad cheese courses in expensive restaurants.
I recommend you always order cheese when you are reviewing a restaurant, because it is almost always a good way to separate those that really care about detail from those that do not.
cheers
Tom Farrell
cheese fan.

*Thanks Tom, We couldn't agree more: restaurateurs should source cheeses in peak condition from good cheesemongers, and they should keep them in that condition. Cheeses being served straight from the fridge - and being consequently inedible - is probably the most frequent complaint we receive nowadays.

Dear John and Sally

Love getting your newsletters. Keep up the good work. We dine out quite a bit and find your recommendations and reviews excellent. One thing, coming back from Killarney to Dublin on May Bank holiday Monday, we stopped in Roscrea for food in a hostelry just outside the town on the Dublin side. Having had a steak there before, we knew what we wanted. It was 9.00pm, but they served food 'til 10.00pm - said so on signs outside. But you know the outcome - Chef says no more food!!!!
Afterwards, we tried to get food in Portlaoise. 9.45pm - all restaurants closed except one ethnic restaurant which we didn't fancy. Have you any suggestions for late night restaurants on the main Dublin to Limerick road - later than 9.00 pm?
Again thanks for the newsletter and keep up the good work!
Regards,
Fergal Cleary.

*Thanks Fergal, Can any Megabyters help with this request, or is the Dublin-Limerick road a wasteland for hungry travellers? Any replies appreciated.

Dear John and Sally

Is your Dublin Guide out of Print? When is there a new edition?
I was in UK over w/e and had a delicious meal in a family run hotel (award winning) in Seaview Isle of Wight. We had fresh Herring Row on Toast and Basil as a starter.
Where can you get Herring Row in an Irish Restaurant? Or near us in Co Wicklow? It was delicious.
The set 3 course lunch was Pounds sterling 13.50 and was of a very high standard with Corney and Barrow House Wine.

*Thanks for that,
Herring roe is as rare as hen's teeth, in our experience: we can't recall ever being offered it on an Irish menu. Again, any Megabyters who can help with this, replies much appreciated by herring roe lovers.

Dear John and Sally

If anyone knows this, it's probably you two! Is there anywhere I can get a haggis in Dublin area at short notice? Any help appreciated.
Thanks
Donald Minty

*Well, Donald,
We did come across some fine haggis recently in Enniskillen, made by that fine butcher, Pat O'Doherty, who is best known for his amazing black bacon. Contact him at pat@blackbacon.com for details of delivery. Unfortunately, we haven't come across haggis in or near Dublin.

Dear John and Sally

Do you know that from next year Department of Agriculture is requiring all egg producers in the country to have their eggs ink marked to comply with EU regulations. This is surely a huge investment and amount of work for all concerned but especially small scale producers. Who wants an egg that looks like it has been laid by a robot? Give me an egg any day that looks like it came from a real hen with mucky feet and a personality. Where will all this pointless red tape and homogenisation of food end up?
Love the website,
regards,
Jackie Gorman

*It will end up where it has already arrived; under the counter eggs which folk like us buy because they are humane, delicious, and beyond the law. But, we are sure the Department will seek a derogation for artisan eggs. They will do that, won't they?