Bridgestone Guides - John and Sally McKenna's independent guides to food, drink and accommodation in Ireland

Waiter by John & Sally McKenna September 2000

Jumping Ginger

The last high-profile chef to leave that old-time favourite restaurant, Nick's Warehouse in Belfast, was Michael Deane, opening first a restaurant in Helen's Bay and then the Gothically furnished mega-buck-mega-space Deane's in the middle of Belfast with much hype, and, of course, more than a fair deal of success. Simon McCance also adds a stint at Nick's to his CV, but he winces when asked if he has the same focus as Michael Deane for the raw space that is his new restaurant � Ginger. Find out more.

Gourmet Ghettos

If you're taking lunch at Ginger, then make sure to walk fifty yards further up the Ormeau Road to the excellent The Olive Tree Co., where owner Olivier and manager Aisling run a cracking show. Find out more.

Pur�ed to Perfection

Apart from a slice of pie, nothing is as nice as a perfect potato pur�e, that painstaking exercise in turning mash into magnificence. Recently we have been using the very swish and very clever R�sle food mill to make our pur�es, and it's a demon little machine, which shows just the sort of clever little innovations which have always marked the work of this Swiss firm. Find out more.

Wine Wending via the Web

James Nicholson has constantly and consistently improved and expanded during his more-than-twenty-years in the wine business, with a level of innovation with his list which is consistently impressive (check out his new Portugese arrivals, for example, especially the terrific Chamin� from Cortes de Cima who make wine in the south of Alentejo). Find out more.

Good Stuff up North

One of the key suppliers for the Avoca Caf� chain (see the review of their new book, below) are Donegal's wonderful Filligan's company, perhaps better known as Sarah and Philip Moss. Sarah and Philip make a range of chutneys and preserves for Avoca, as well as some splendid carrot and Dundee cakes. Find out more.

Book Reviews

'Scots Cooking � The Best Traditional and Contemporary Scottish Recipes' by Sue Lawrence

Avoca Caf� Cookbook from Avoca Handweavers

September Competition

Those generous folks at Avoca Handweavers have supplied us with 3 copies of their smashing new cookery book as this month's prize. All you have to do to win a copy is to tell us, in the wittiest, funniest, most culinarily erudite style, why you should be the proud owner of the book. So, just complete this opening sentence with a few pithy paragraphs: "Frankly, I deserve a copy of the Avoca Caf� Cookbook because..." Answers via email before September 29th, please.

Til next month's Megabytes!

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