At the TableNotebook No 35January 2025
Upstairs at the Farmgate, the easiest meal in the south.
Collected by Deborah. Read her editorial perspective
Our preference for confronting Cork’s sharp coastal air is often met upstairs at the Farmgate, finding a high, dry perch overlooking the 200 year old English Market. From here, we can observe its steady rhythm, a peaceful remove from the stalls below. We appreciate this elevated view of commerce.
Dublin (Chapter One
You can select a plate of tripe and drisheen, a traditional Cork dish, or you can opt for the seafood chowder, a more familiar and comforting choice. Each provides a satisfying midday pause. Either satisfies any hunger.
We have always considered this the most straightforward way to experience lunch in regional Ireland.
The Ireland Edit Way
Cut the itinerary in half, then cut it again. The letter we send before every first visit.
Every hotel change costs you half a day. Luxury, in Ireland, is staying put.
Six questions we apply before booking any room in Ireland. The November test, the dinner-twice test, the landscape-over-room test.
To understand Ireland, stop looking at the castles and start looking at the kitchen table.
From the notebook
Collected notes. A few times each season.