World class ser­vice at Cask Bar and Greenes Restau­rant

Irish Examiner - Supplement - - FOOD & DRINK IRELAND -

When the team at award-win­ning Greenes Restau­rant opened new farm-to-glass cock­tail bar Cask, they had lit­tle idea that its man­ager and chief mixol­o­gist Andy Fer­reira would be crowned World Class Ir­ish Bar­tender of the Year and would soon be jet­ting off to the global fi­nals of this so­phis­ti­cated com­pe­ti­tion in Mex­ico.

Greenes was al­ready a win­ner, hav­ing be­ing named Best Restau­rant in Mun­ster at the Food & Wine Awards 2016, Best Restau­rant in Cork at the Ir­ish Restau­rant Awards 2017 and given a cov­eted place in John & Sally McKen­nas’ Top 100 Restau­rants in Ire­land 2017 list. The menu at Greenes is in­no­va­tive, sea­sonal and de­voted to place, and it is de­signed by award­win­ning ex­ec­u­tive head chef Bryan McCarthy. Bryan is also be­hind the street food- inspired, small plates food menu served at Cask and in the court­yard daily from 12.30pm un­til 10pm.

Sim­i­larly, a sea­sonal and sea­sonal- inspired drinks menu, is at the heart of Cask, which changes ev­ery eight weeks de­pend­ing on what wild in­gre­di­ents are avail­able to pick and for­age. Andy and his team, which in­cludes six mixol­o­gists, also make their own house cock­tail bit­ters. The cock­tail menu is fo­cussed on new flavours and ex­pe­ri­ences but also ac­com­mo­dates the clas­sics.

Neigh­bour­ing Ho­tel Isaacs is part of the fam­ily, too. Half-way through a cap­i­tal in­vest­ment pro­gramme, it of­fers bou­tique-, coun­try house-style ac­com­mo­da­tion in the cen­tre of Cork, with 50 bed­rooms and 11 apart­ments.

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