Good morning, guys. How we all doing?
I cannot believe we survived
yesterday. Pretty intense
Very indulgent, but we're not
indulging. I think we've only just begun.
Right. We are in Cork. It's known as the second city
of Ireland. But when it comes to food , it is number one
We're surrounded by very productive farmland
and coasts, and it all kind of comes together
here in Cork
So we're meeting up with Alice Coyle
from Fab Food Trails
She's going to give us an introduction to
the Cork food scene.
Thank god we skipped breakfast. Let's roll.
Nice to meet you.
You too. How's it going?
Good. Welcome to Cork. Nice to meet you
Where's the first stop? I can't tell you that.
It's a secret. All right. We're just going to follow you, then.
You're going to come with me, and you're going to eat and drink and meet
some fantastic people. Sounds great
Boom
So we're just starting to explore the city, and we went
by a farmer's market and want to give you a bit more of the backround
here. I mean Cork is really
a food capital today because it was
built on agriculture from the
surrounding areas. it was made really rich by
butter, specifically, it has the biggest butter trade
in the world in the 19th century.
and so, this is nothing new, but I think what
we're going to find today is that there has been
some sort of revival in the food scene,
and we're going to find some people here
who are making that happen.
Well, I guess it turns out that we are not skipping breakfast
after all. We're here at Fenn's Quay
which is one of the better restaurants in town, right?
Yes, absolutuely
Well, if you come to Ireland,
and you think that pudding is going to be dessert, you'd be
mistaken.. It is blood sausage, and it's for breakfast.
Um. That is good.
All right.
So we've just had a quick little bite for breakfast,
but first we need coffee.
We need caffeine. So we're going to go to a
cool little coffee shop just around the corner
Hasta luego
Right. Well,
we are properly caffeinated.
Coffeenated? Yes, I guess that's a word.
Caffienated, and now we're on our
way to the English Market
Well, we've just arrived at the English Markets.
What's so special about this place? So the English Market is one of the
largest covered markets in Europe. it was built
in 1788 when Ireland was a colony
of Great Britain, and this city
supplied the British Navy with salted cod
and spiced beef,
or as we call it corned beef. But things have changed
a lot lately, They not really exporting as much.
It's actually for the local people
to come here and meet the producers
who are making their food.
So we're going to meet with a guy named Pat O'Connell
who has the longest
fish counter in Ireland.
And it's right behind us. Let's do it.
We're really lucky in Cork
because we've got two major fishing ports here
in Union Hall and Castletown
which is within kind of 120 kilometers
so we can put on practically every morning
or every evening and get fresh fish
which is one of the reasons
they say Cork is the food capital of Ireland.
Hi guys
We've got some halibut
great fish, super expensive back home in California.
soft, healthy, and delicious.
You see I'm clearly not
over the oysters, I'm still doin' it one day later
And in Cork,
we guarantee
that 11 out of every 12 work.
Think about it.
Watch out. Wild animal on the loose
OK guys, so we've just got to Farm Gate
Cafe, which is
the restaurant on the second story.
It's right above the English Market.
It's a pretty cool idea. So
all the food, all the
ingredients, the raw ingredients
have been sourced from the
market below. And it's a really
good place to just kind of "post up"
and have a nice meal
and just sort of absorb the
vibe of the market. So
that's exactly what we're going to do
Could you tell us about the
philosophy of what you are trying to do here?
So the idea is, the market is our garden
And we go down in the morning
the chefs go down. They look at what's good,
and they talk to the
stall holders and then that comes up
for lunch and , you know,
it goes to the table.
Bon appetite. Bon appetite
Absolutely delectible
Just need a pint with that.
Already had one.
So it's very traditional, tripe and
drisheen.
And they used to produce so much of this
that Cork was called the slaughter house
of Ireland. I'm going to just pretend that
it's macaroni and cheese.
Well it might not be easy for everyone to stomach,
but the white onion sauce
parsley
is pretty good.
It looks like it came out of my booger nose when I'm sick.
I'm not going to look at it anymore;
I'm not even going to think about it,I'm just going to eat it.
Here we go 3-2
Oh my god
No. Did not dig that at all
So, do you like tripe, yourself?
I love tripe. I absolutely adore tripe.
It's a
traditional Cork dish. That is a lie!
Well, chances are if you know Irish whiskey,
you've probably heard the name Jameson. Starts with
a "J" ends with an "-ameson"
Most of you have maybe done the Jameson
experience in Dublin, but you might not know
that it's actually brewed, actually distilled
here in Cork. So we are in the town
of Middleton. This is where the distillery has been operating
since 1825 until 1975 where they
built a more modern distillery right next door,
but we're going to go on a tour now
and find out how they've been making this legendary spirit.
We have four ingredients that we use:
we use barley; we use malt,
or malted barley; we use
corn or maize, and we use a good supply of water.
And in this area here
going back to 1825, this is where
the farmers would have come with their horse carts
and would have dropped off the grain here
I'm pretty sure I've seen people walking around
in these in Shoreditch
This factory was huge,
even by old standards. But
it's interesting. Kind of feels like a castle.
This is impressive
This is the largest pot-still in the
world, which is essentially like a whiskey
cauldron where they mix it all together. Take a look.
Let's put things into perspective.
It goes underground too, no?
It has the capacity of 33,000
gallons or 144,000 liters
Imagine the size of the angels' share
The angels get
a big share here. Gigantic share.
Funny little
historical note. We've just
found out that it's believed the art of
distillation actually arrived in Ireland
via Spain from Catholic
monks. So if you like
whiskey and you like beer,
You've got to thank God for it!
You are pretty much
surrounded by whiskey
This is the smallest of 45
store rooms. They're 33,000
casks in each of the
storage rooms. This one only has 1,000
and each of these has between
500-700 bottles
worth of whiskey in them.
So that's a lot of booze.
You've got to love whiskey
But you know what goes well with whiskey? What?
Beer, craft beer.
Back in Cork. Let's roll
We've just arrived
into downtown Cork, and we
are on our way to Rising Sons
Craft Brewery
Dublin Is Guinness, and here
in Cork, there's Murphy's
and Beamish. Those are the traditional stouts
But Rising Sons is kind of shaking up this, along
with a few other breweries, so we're going to go
see what the modern take is on the classic
Irish stouts and beers.
Lovely
For example, in Ireland, 200 years ago
only 200 breweries. By 1960,
we had 12.
So we really feel, for us, the Rising Sons
we're bringing manufacturing straight back
into the city, and part of manufacturing is brewing.
San Diego boys, born and breed.
IPA is our bread and butter.
This is the litmus test.
It's good.
It's light on the hops for an IPA, in my opinion
Probably more along
the lines of a pale ale
But you've got to consider you're in Ireland
this is true. So you want your beer to be palatable, as well
and you don't want to frighten people off with
aggressively hopped beer...
Yargh!!! West Coast IPA. yeah, that's what we like
to hear. So we've got the
Belgium wheat beer style just won a Gold
Medal at the international "beard" competition.
beer competition
This is only bronze.
Very nice.
I don't know, dude. I'm so
stuffed right now. I'm so stuffed
and I'm slightly
"vibeing" right now.
We actually might get gout from so much.
I think we're going to get gout. The month has been the most
indulgent of my life.
That being said,
it's been really good. Today's been a
great introduction to the Cork
food scene. So we've been
here in the city today. Tomorrow is
going to begin two days of actually
going out to the people who are producing this food in the country side
So we're going to Kinsale tomorrow.
We're going to go fishing, and then we're going to cook
the fish that we catch.
Guys, if you enjoyed this video, make sure you give
it a thumbs-up, share it with your friends, and
subscribe to Vagabrothers for new travel videos
every Tuesday. And in the meantime
stay curious, keep exploring, and we'll see you guys
on the road. Peace.