Just Ask Restaurant of the Month for February

The “Just Ask!” Restaurant of the Month winner for February is Sage Restaurant, Midleton, Co Cork

With its weekly farmers’ market (one of Ireland’s best) and an enviable range of shops and restaurants catering to all tastes, Midleton has become a favourite destination for food lovers - a growing number of whom have been beating a path through the gated archway off the long main street that leads to The Courtyard and then to chef Kevin Aherne’s Sage Restaurant which, although in a beautifully renovated stone building (and influenced by the best of traditional values), is modern through and through.

Information on the restaurant’s website and menus are the very model of what ‘Just Ask’ is all about, explaining its commendable philosophy and fully crediting all suppliers - more than crediting them, in fact, as Kevin draws them right into the menu structure, especially in the 12 Mile Sunday lunch menus that have caught the imagination of both foodies and the public of late (see sample below).

All of the menus offered are proudly local, but Sunday lunch is very specific - with the exception of flour, butter, salt and pepper, all the produce used is grown, reared and produced within a 12 mile radius of the restaurant. Kevin also sources produce from the Midleton Farmers’ Market and, in another inspired move towards connectedness, runs a Market Menu every Saturday lunchtime.

Like all the best things, Sage Restaurant has evolved slowly as Kevin has applied the ‘eat local’ ethos and developed the impressive network of suppliers that he can call on today - and that list keeps growing too, with four new ones (Fermoy Natural Cheese Company; Eight Degrees Brewing, Ballyhoura; Castlemary Farm, Cloyne; Gookies, Ballynona South, Midleton) recently added to those already credited.

Sage also has a growing list of craft beers on offer, with O’Hara’s, Dungarvan Brewing Company, West Kerry Brewery and Longueville House cider among then - and recent additions include the gluten-free beer, Sierra Nevada IPA and Madden’s Armagh Cider.

But, while local produce is the beating heart of this restaurant, there’s also an awareness of the restrictive realities of life and Sage seeks to ease these with, for example, giving vegetarian and coeliac options of many dishes - and by offering great value. All menus offer good value for money, but the two/three course Early Bird is outstanding at €20/€25 - and how many restaurants will be offering a Special 3 Course Valentine’s Night Menu for just €35? (Never mind when offering food of this quality.)

SAMPLE MENUS

What Sage is All About (Supplier page)

Sage has a simple ethos. We source the best of local produce so you can savour your meal in the knowledge that every morsel has been grown, reared or produced with the same care and attention to detail with which it has been prepared.

All produce used is sourced from Cork County – East, West & North. Indeed many of our products are sourced within a 12 mile radius of Midleton and we run a ‘12 Mile’ Lunch Menu every Sunday from 12-3pm.

All our pork & bacon comes from pedigree Gloucester and Saddleback pigs that are reared by Martin & Noreen at Woodside Farm, Ballincurrig.

Dan Ahern, Dungourney provides us with free-range organic poultry & eggs.

John Tait of Rostellan supplies us with beef from his Aberdeen Angus herd.

All our beef is butchered by Lenny from O Farrell’s & by Frank Murphy both on Main Street, Midleton and is sourced from East Cork Farmers.

Our chorizo & salami is from Gubbeen in West Cork.

When not homemade, our black pudding is supplied by Jack McCarthy, Kanturk.

All our fish has been caught in Irish waters & it is supplied by Richard Guerin of Ballycotton.

Bill Casey, Shanagarry, supplies us with organic smoked salmon.

Goats cheese comes from Ardsallagh in Carrigtwohill.

All our eggs are free-range eggs and are provided by East Ferry Eggs.

Gary of O’Keeffe Apiaries, Shanagarry supplies us with honey.

Lucy & Mark of Ballyhoura Mountain Mushrooms supply us with wild mushrooms.

Our fruit, vegetables & herbs are supplied by various different local growers and suppliers to ensure a wide choice of seasonal produce. While James & Emer Stafford of Roches Point are our primary vegetable suppliers, vegetables are also supplied by Orchard Cottage Farm Midleton, Greenfield Farm Knockraha, Taylors, of Roches Point & The Village Greengrocer, Castlemartyr.

We also source produce from Midleton’s Farmer’s Market and we run a  Market Menu every Saturday from 12-3pm. Much time and enjoyment is spent continually sourcing great produce from the hard-working producers of our local area.We hope you enjoy the fruits of our labour.

SUNDAY LUNCH - 12 Mile Menu

Sundays at SAGE are all about keeping it local. With the exception of flour, butter, salt & pepper, all the produce used is grown, reared and produced within a 12 mile radius of the restaurant.

Sunday Lunch Menu – 12-3.30pm

To Start…

Goats cheese, honey-roasted vegetables, organic leaf salad (v)(c)

Ardsallagh-Carrigtwohill, Stafford’s-Roches Point, Greenfield Farm-Knockraha 6.95

Organic chicken, free-range ham terrine, pickles (c)

Ahern’s Organic Farm-Dungourney, Woodside Farm-Ballincurrig 7.95

Organic smoked salmon, free-range bacon, organic leaves, aioli (c)

Bill Casey-Shanagarry, Woodside Farm-Ballincurrig 8.50

Crispy lamb shoulder, beetroot purée, organic greens

Pope’s Farm-Ladysbridge, Sttafford’s-Roche’s Point, Greenfield Farm-Knockraha 8.50

Local seasonal soup of the day, homemade brown bread (v) (c without bread) 5.95

To Savour…From the Farm…

Roast sirloin of Aberdeen Angus beef
John Tait-Rostellan 15.95

Roast organic chicken & free-range ham
Ahern’s Farm-Dungourney, Woodside Farm-Ballincurrig 14.95

Slow-roasted free-range pork shoulder
Woodside Farm-Ballincurrig 14.95

From the Sea…

Crispy-skinned hake, tomato salsa
Irish waters-Richard Guerin, Ballycotton 14.50

Lightly-battered pollock
Irish waters-Richard Guerin, Ballycotton 13.50

From the Ground…

Wild mushrooms, spiced beetroot, sauté potatoes, tomato salsa, organic greens (c)(v)

Ballyhoura Mountain Mushrooms, Stafford’s-Roche’s Point, Greenfield Farm-Knockraha 13.95

All served with duck-fat roasties, local vegetables & potatoes
All main courses can be adapted for coeliacs – just ask your server

LUNCH Tuesday – Saturday 12-3pm

To Start..

Today’s soup with our homemade brown bread 4.95

Seafood chowder with Woodside Farm free-range ham,
peas & Bill Casey’s organic smoked salmon (c without bread) 7.95

Ardsallagh goats cheese & Woodside Farm
free-range bacon spicy Caesar salad (c)
Starter: 8.50 Main: 12.95

Marinated diamond beef salad with Ballyhooley blue cheese & beetroot relish (c)
Starter: 9.95 Main: 14.95

Onion bhajis with chilli jam & Castlemary Goats yogurt dressing (v) 7.95

To Savour…

Gubbeen chorizo & Ballyhoura wild mushroom fettuccine
(also available as a vegetarian option) 13.50

Marinated diamond steak, pepper cream, mustard mash
& root vegetables (c) 15.95

Crispy-skinned hake, lemon mash, root vegetables & tomato salsa (c) 14.50

Lamb’s liver, vegetable chickpea & lentil cassoulet (c)
(also available as a vegetarian option) 13.50

Woodside Farm crispy free-range bacon BLT
with mayo, organic leaves & home-cut chips 8.95

Free-range chicken & farmhouse cheddar toastie with a
cup of soup & home-cut chips 9.95

SAGE salad with roasted macadamia nuts, dried cranberries,
herbs, seeds, feta cheese & veggies(v)(c) 10.95
with free-range chicken 12.95
with today’s fish 13.95

(c) available as coeliac option
(v) available as vegetarian option

Daily specials are also served

Early Bird 2 Courses: €20 euro
3 Courses: €25 euro

To Start…

Today’s soup with our homemade brown bread

Calamari, spicy Caesar salad with Asian chilli jam (c)

Ahern’s organic chicken & Woodside free-range ham terrine, pickle, beetroot relish (c)

Hake & Gubbeen chorizo fishcake, lime aioli, tomato salsa

Ardsallagh goats cheese, baby spinach & cranberry bake with hazelnut crumble (v)

To Savour…

Ballyhoura shitake mushroom & blue cheese fettuccine with baby spinach & herb oil(v)

Homemade beef burger, Cais Dubh cheese, Gubbeen chorizo home-cut chips & organic leaves (c without bun)

Lightly battered pollock, horseradish & herb mash, honey roasted root vegetables, citrus cream

Crispy-skinned hake, citrus & chilli crispy potatoes, tomato salsa (c)

Free-range chicken, herb mash, roast root vegetables, beetroot relish, mustard cream (c)

To Sweeten…

Raspberry & white chocolate baked cheesecake

Praline & double chocolate tart

Orange & macadamia honey drizzle cake (c)

(c) available as coeliac option
(v) available as vegetarian option

Early Evening Menu - à la carte

To Start…

Langoustines, Gubbeen chorizo, tomato salsa lime aioli 10.95

Seafood chowder, Bill Casey’s organic smoked salmon, Woodside Farm free-range bacon & green peas 8.50

Organic salad, free-range chicken, macadamia, feta cheese, cranberries & herbs (c) (v option available) 8.95

To Savour…

John Tait’s Aberdeen Angus 10oz sirloin, crispy herb potatoes, pepper cream (c) 23.95

Monkfish, Ballyhoura wild shitake mushrooms, Gubbeen chorizo, lemon mash (c) 23.95

Pope’s slow-roasted lamb shoulder, buttered mash, root vegetables beetroot, jus (c) 21.95

To Sweeten…

Baked raspberry & white chocolate cheesecake €5.95

Praline & double chocolate tart with pistachio brittle €6.50

Bavarian bluberry mousse with meringues €6.50

Orange & macadamia nut honey drizzle cake (c)* €5.95

Homemade ice cream selection with meringues €6.50

(c) available as coeliac option
(v) available as vegetarian option

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VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

“Just Ask!” is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers.

Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we always enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby – and we would love to see more chefs sharing that precious information with their guests. 

If you are a visitor to the area, learning a little about local food and the people who produce it adds a special extra dimension to the visit – and, for residents, it reinforces a natural pride in the good things of their locality and makes a meal all the more enjoyable.

So, we are delighted by the high standard of menus that continue to be submitted for our ' “Just Ask!” Restaurant of the Month Competition', menus that really speak of the best of Irish foods – and the dedication of both the people who make them, and the chefs who select them to create wonderful dishes with real Irish flavour for our enjoyment.