Breakfast or brunch at The Workshop , Ballygarvan. Just a 15 minute drive from the city (close to the airport if you are arriving on an early morning flight) you will find the decidedly different café society of The Workshop.
The clue is in the name, as this really was a carpenter’s workshop until 2014, when brothers Billy and David decided to turn their Dad’s old work-shed into something new. Breakfasts are simple and hearty, with all ingredients locally sourced (you may want to take away some of their famous buns and cakes). The Workshop also has a vintage furniture and antiques space, they still work on the wood and the ethos is re-use, up-cycle and help out the local community. They also do lunches and high teas.
Return to the City – No serious foodie, or even casual visitor, can come to Cork without experiencing our famous English Market , Ireland’s biggest and best indoor food market. London has Westminster Cathedral, New York, its Times Square, Cork has “the Market”, feeding and entertaining the locals since 1788. Spend an hour or two browsing and grazing.
But if you want the “Pure Cork” (as we say) experience, ask at the butcher’s stalls about our famous Crubeens (pig’s trotters), Drisheen (a variation of black or blood pudding) and tripe (various bits of cow).
Cork is also famous for its Spiced Beef, a tangy, salty cold slice (often steamed in Stout Beer) and the Market has some award-winning butchers (including Tom Durcan's ) who specialise in this delicacy, vacuum-packed and ready to take home. It goes great on sourdough bread and you will find the market Sandwich Stall offering this, while close by you will find a O’Flynn’s Gourmet Sausages and sample their take on the humble hot-dog.