Sun­day Times 100 best restau­rants 2020

2020-01-26

Rebecca Harte‚Äôs culi¬≠nary cura¬≠tion in Cork‚Äôs ven¬≠er¬≠a¬≠ble Far¬≠m¬≠gate Caf√© acts as a prism, dis¬≠pers¬≠ing new light on how you see a dish of stout rarebit, or tripe and onions with drisheen or cot¬≠tage pie, or cod with kale. Ever since Rebecca‚Äôs mother, Kay, first opened the caf√© ‚Äď up the stairs above Cork‚Äôs Eng¬≠lish Mar¬≠ket ‚ÄĒ peo¬≠ple have sug¬≠gested that Far¬≠m¬≠gate food is some sort of his¬≠tor¬≠i¬≠cal re-‚Äčenactment, but this is wrong. The fact is that Far¬≠m¬≠gate food is age¬≠less, and Rebecca has sim¬≠ply shone a sharp new light on the glory that is steamed Lady‚Äôs Bridge pota¬≠toes, and the purity of a crunchy, white soda bread, and the ele¬≠men¬≠tal love¬≠li¬≠ness of Oys¬≠ter¬≠haven oys¬≠ters. Great staff, great value.

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