News

 

Tags

 

All Areas

  • Belfast
  • Blackrock/Monkstown
  • Carlow
  • Cavan
  • Clare
  • Cork
  • Derry
  • Donegal
  • Donnybrook/Ballsbridge
  • Dublin City
  • Dublin North
  • Dublin South
  • Fairview/Clontarf
  • Galway
  • Galway City
  • Galway/Connemara/Mayo
  • Howth
  • Kerry
  • Kildare
  • Kilkenny
  • Laois
  • Leitrim
  • Limerick
  • Longford
  • Louth
  • Mayo
  • Meath
  • Monaghan
  • Offaly
  • Ranelagh
  • Rathmines
  • Ringsend
  • Roscommon
  • Sligo
  • Swords
  • Tipperary
  • Waterford
  • Westmeath
  • Wexford
  • Wicklow

Blair's Inn,

Blairs

Blairs Inn, Cloghroe, Blarney, Co. Cork, Ireland.

+353 (0)21 4381470

Price: € 0-60 (for two with wine)

Hours: Food served daily.

Review

Blair’s Inn is located only five minutes from Blarney , with it's whitewashed walls and abundance of hanging baskets, Blair’s Inn looks as pretty as a picture. Occupying a secluded, riverside setting in the heart of the country, this inviting hostelry is an outstanding example of an authentic traditional family run pub.

Your hosts are The Blair’s, a warm and friendly family who extend a sincere welcome to newcomers and regulars alike. In season, real coal fires flicker on the wooden interior of the lounge bars and candlelit Snug and Pantry restaurant, while in Summer Richard Blair is the one with the green fingers. He does a fabulous job in maintaining the riverside beer garden every year. He's also the resident 'beer expert' (requires a lot of training). He sources speciality beers to match with the food, such as Mean Time's Chocolate Stout which is excellent with venison. Duncan is in the kitchen, and does front of house, while mother Anne and John keep their hand. As well as the family, there are two chefs in the kitchens, Herve and Catherine. Herve has worked in various kitchens in Ireland, England and France. He also spent some time in Reunion Island off Mauritius and replicates many interesting dishes he learned there, such as a Cajun spice & lemon medallions of monkfish with a tomato & chilli rougaille. He cooks a lot of traditional French peasant dishes, such as rabbit chasseur and various casseroles. Catherine is an excellent all rounder who has been working in Blair’s since she left catering college 12 years ago.

Blair’s are proud to support Irish food producers and try to source locally as much as possible. Fruit and vegetables come from Waterfall Farms outside Ballincollig and of course they use McCarthy's of Kanturk Black Pudding. Only certified Angus and Hereford steaks from Ballyburden make it to the menu and all of the meats are sourced within Cork County. The fish comes from the Good Fish Company of Carrigaline and Gulf Stream Seafood of Kenmare and they use only Irish farmhouse cheeses, a favourite being Ardrahan Cheese from Kanturk. In season Blair’s source game from Premier Game of Tipperary and Wild Irish Game of Wicklow, basically all the meat, fish, cheeses and vegetables (for most of the year) are 100% Irish.

A great deal of effort goes into the quality and content of the menus. While the house speciality probably has to be the corned beef and cabbage that customers rave about, there is a varied and interesting menu. Cod and mussel chowder, baked red onion, mushroom and St. Tola cheese parcels or whole fresh Dublin Bay prawns in garlic butter are all starters, while the main course offer dishes like the Cajun monkfish mentioned above, old style roast duck or pan friend John Dory. The menus change regularly, are quite seasonal and reasonably priced.

Blair’s is a very pleasing spot to stop for a bite to eat. They strive to provide good quality, freshly prepared locally sourced produce in a warm, friendly and relaxed setting.
Back
© 2018 Taste of Ireland Media Ltd
Designed, hosted and operated by Interact Publications on behalf of Taste of Ireland Media Ltd