March Bitesize: BoCo | Cake Café | Jameson | Prawn Fest | + More!

Posted 10 months ago in Food & Drink Features

BIMM January 2018
Bello Bar

BoCo Bar and Oven

New York style pizzas and cool industrial design are the hallmarks of the recently opened BoCo Bar and Oven, located in the former Bodkins premises opposite DIT Bolton Street. The Northside gastropub specialises in thin-based pizzas cooked for two minutes at 500 degrees in a naturally wood-fired oven. The menu also features the fanciest take on chips we’ve come across in a while – fresh cut, twice cooked skin on fries, served with wood roasted garlic mayo. BoCo also boasts a fine selection of craft beers, cocktails and spirits, with wine available on tap from specialist suppliers WineLab. @bocodublin 57 Bolton Street, Dublin 1


Dublin Bay Prawn Festival


Visitors and locals alike are invited to escape the hustle of the city, hop on a Dart and head to Howth for the annual Dublin Bay Prawn Festival, which takes place in conjunction with the St Patrick’s Festival this month. Highlights include lively cooking demonstrations, street entertainment and wine tastings, as the Harbour Festival Food Village becomes home to some of the best seafood that Howth’s restaurants, cafes and bars have to offer. A special fixed price festive menu is also available throughout the three-day festival, which runs from 17th to 19th March. For more see Facebook@dublinbayprawnfest


Limited Edition Jameson Bottle


In what has now become a firmly established tradition, Jameson mark St Patrick’s Day by commissioning an Irish artist to design its Limited Special Edition bottle. This year’s beautifully bold, colourful design has been crafted by Dublin-based designer and illustrator Steve McCarthy, and comes with the added bonus of NFC technology, giving users access to exclusive content and competitions. As ever, the elixir within remains smooth, blended and triple distilled, to be sure, to be sure, to be sure. The 2017 Jameson St. Patrick’s Day Limited Edition Bottle is available from all major retailers now. #sinemetu


Ard Bia Galway


Dublin foodies partial to heading West will be interested to hear that Galway’s popular Ard Bia restaurant has recently undergone a transformation. Owner Aoibheann MacNamara and designer Triona Lillis have collaborated to produce a fresh new look characterised by clean lines, natural materials and the work of local craftspeople. In keeping with their focus on reflecting the best that Galway has to offer, locally sourced ingredients remain central to Ard Bia’s delicious brunch, lunch and dinner offerings, with Colleran’s ham, salmon from the Burren Smokehouse and a selection of breads baked in-house each morning. Ard Bia at Nimmos Galway.


Cake Café and Slice


Chef Ray O’Neill takes over at the helm of The Cake Café in Dublin 8 and Slice in Stoneybatter as Our Table co-founder and Examiner columnist Michelle Darmody hangs up her apron at both cafés. The man behind such scrummy innovations as #durtydonutthursdays featuring the retro flavours of loop-de-loops and tangle twisters, is looking forward to developing a series of culinary and cultural happenings at both locations. The first of these is Carve, Silversmith Grace O’Connell’s bespoke jewelry design workshop, accompanied by brunch and prosecco, while future plans include whiskey-food pairings and a series of guest-chef slots. See and

Words: Martina Murray



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