Attractively situated on the quieter short stretch of road leading up to the gates of the Old Midleton Distillery, and opposite the river and a small park, this smart modern restaurant is an appealing place with a loyal local following.
Formerly Raymond's, it was taken over by Pat Ferriter and Stephen Lee (head chef for over a decade) in 2017 and renamed Ferrit & Lee. Pat and Stephen lost no time in putting their own stamp on it. While retaining its informal style, they have bulit an even stronger reputation for interesting food, top notch cooking and great service - and developed a special niche in the local food community.
The cooking style is broadly European / modern Irish, but the ingredients are very local - including seafood from Ballycotton and meats from local farms - and suppliers are proudly credited.
Lunch and evening menus overlap to some extent, with the addition of some more casual options (sandwiches and baguettes with soup/chowder/fries) at lunch time. Popular mains likely to feature on both menus include Crispy Battered Cod with pickled salad & fries; Chicken Tikka Masala; and Beef Burger with crispy bacon and cheddar in a Waterford Blaa, and a number of dishes (eg Crispy Goats Cheese Buns, also Thai Fish Cakes with Kimchi salad) are offered in two sizes - a very customer-friendly option. The signature dish, however, is feather blade of beef and they ring the changes on it from season to season.
Desserts are classic and all the better for that - who could resist Royal Chocolate Mousse, with macerated strawberries and toasted hazelnuts - and there's a nice selection of local cheese with unusual accompaniments.
A compact and carefully chosen wine list includes affordable house wines and a couple of half bottles, along with a good choice of wines by the glass - and other dinks include Stonewell Cider from Kinsale and beers from 8 Degrees in Mitchelstown, Blacks of Kinsale and 9 White Deer in Ballyvourney, the latter including Stag Saor gluten free beer in their range.
Imaginative but not over-fussy cooking of fresh local ingredients is what keeps bringing people back here - together wth good value and lovely service. And, of course, it's especially convenient for visitors to the distillery.
