Award-Winning Duo Front New Cutting-Edge Drinks, Food & Entertainment Venue Cask in Cork’s Victorian Quarter, Ireland
Cask has a radical drinks program that features seasonal farm-to-glass cocktails devised by accomplished mixologist Andy Ferreira and an innovative small plates food menu created by award-winning chef Bryan McCarthy.
Farm-to-glass cocktails chilled by Japanese ice machines are among the many things that make Cask a bar that defies most definitions of a standard cocktail bar. The team behind Cask embraces energy and creativity with a laidback style.
An experienced and innovative team is behind this new bar; an award-winning cocktail master Andy Ferreira of Raise The Bar, and a multi-award-winning chef Bryan McCarthy of the sister restaurant, Greenes Restaurant.
A seasonal, farm-to-glass drinks menu is at the heart of Cask. The seasonal cocktail menu changes every eight weeks and is based around what wild ingredients are available to pick and forage, such as wild gorse flowers, fresh dillisk and rosemary flowers. Three specialist Japanese ice machines have been installed to produce block ice, ball ice and flavoured ice.
Chef, Bryan McCarthy of Greenes Restaurant, has developed a menu with many global influences. Expect Japanese-influenced dishes like Dashi Broth and Tonkatsu Chicken Wings with Kombu Salt; Korean-style Pork Belly in Steamed Buns; French-style Cassoulet; Spanish-inspired Black Bean, Monkfish and Chorizo; Italian-influenced Antipasti and Charcuterie Boards; Cajun Buttermilk Chicken Lollipops; and South American Ceviche.
The team has taken a stunning old building in the Victorian Quarter and given it a new lease of life, all the while placing a huge emphasis on restoring and embracing its little nooks and crannies and respecting as many of the original features as possible.
Marry all of these elements with a wine list of more than 20 carefully selected wines, an eclectic music policy played on a state-of-the-art sound system, and one of the most unique and stunning outdoor areas in the country. Fun times ahead!
ABOUT BAR MANAGER ANDY FERREIRA
Andy’s drinks philosophy:
“Not all ingredients should be ordered over the phone and delivered to your door. Get your hands dirty. Feel the pain of a thorn or a nettle. Evolution has taught us to hunt and gather. Don’t dismiss it.”
Accomplished cocktail master Andy Ferreira was brought on board to develop Cask in December 2016. An accomplished mixologist, Andy represented Ireland at the prestigious Cocktail World Cup in New Zealand.
Andy grew up 10 minutes away from Ballymaloe and spent most of his weekends and summers there as he was very close to one of the Allens. Seeing their relationship with food and the land from an early age has definitely rubbed off on him.
More recently, Andy spent three years working on the Jameson Bartender Academy with Nick Strangeway, one of the most influential characters in the drinks industry. Nick is a huge advocate of farm-to-glass cocktails.
Nature inspires Andy; the never-ending potential to make original drinks through the infinite produce that surrounds him in Cork. Andy’s passion lies in making something completely unique while pushing the boundaries of flavor and our senses.
For Andy, Cask is an opportunity to put a lifetime of passion into a project with limitless possibilities.
The drinks program is at the heart of Cask. A seasonal cocktail menu changes every eight weeks. The concept is very simple: mother nature determines which direction the drinks evolve. Very little grows outside of a glasshouse in the winter months, yet this is the challenge. In January and February, the drinks’ flavours are bold and earthy. Dark fruits, nuts and woody herbs infuse warm drinks.
Innovation: Three specialist Japanese ice machines have been installed which they use to produce block ice, ball ice and flavoured ice. They pick gorse flower and they infuse it into spirits. They source fresh Dillisk which they gently stir over ice with peated Connemara whiskey. Oil from the beef shin in neighbouring sister venue Greenes Restaurant is used to ‘fat wash’ their house vodka so they can create Cask’s World’s Greatest Bloody Mary. They use Belvedere, a Polish rye vodka that due to the rye grain with which it’s distilled adds a complexity like no other vodka.
ABOUT CASK HEAD CHEF BRYAN MCCARTHY
Bryan’s food inspiration:
“I’ve been cooking for more than 20 years now. I’m from Glandore in West Cork and I had always worked part-time as a kid in the hospitality sector. Watching what was possible with the amazing West Cork produce got me hooked.”
As well as being head chef at Cask, Bryan McCarthy is executive head chef at sister venue Greenes Restaurant for the past three years. From Glandore in West Cork, before joining Greenes, Bryan worked at the Savoy Hotel in Limerick during which time he was listed among Ireland’s top 10 foraging chefs by respected food writers John and Sally McKenna in the McKennas Guide. As a member of Euro-toques Ireland, Bryan supports the philosophy of sourcing top quality local and seasonal food ingredients. He is also a regular on the food demo circuit at festivals and events. Yes Chef Magazine awarded Bryan its Skill & Innovation Award in 2016 and the Restaurant Association of Ireland named him Best Chef in Cork 2015. The McKennas Guides has listed him among Ireland’s Top 10 Hot Chefs and Top 10 Foraging Chefs.
Small dishes and sharing plates from the same team behind renowned Greenes Restaurant – The Best Restaurant in Munster (Food & Wine Awards 2016). Head chef Bryan McCarthy has developed the food offering with many global influences. Expect Japanese-influenced dishes like Dashi Broth and Tonkatsu Chicken Wings with Kombu Salt; Korean-style Pork Belly in steamed buns; French-style Cassoulet; Spanish-inspired Black Bean, Monkfish and Chorizo; Italian-influenced Antipasti and Charcuterie Boards; Cajun Buttermilk Chicken Lollipops; and South American Ceviche.
MEDIA ENQUIRIES: Olivia Collins, Food PR, email@example.com, 087-817-3800