Lucinda O'Sullivan's Ireland

About The Restaurant

Kinsale is the wonderful world famous town renowned for its food, beautiful little streets, and wonderful atmosphere. Many restaurants have come and gone over the years since I have been visiting Kinsale – and that’s a long time indeed. I have I think I could honestly say been in every restaurant that ever opened its doors there. One of the longest standing restaurants – and remember they only stay standing for a long time if they are good – and enjoy local support as well as tourists – is Jim Edwards which is what I suppose they call nowadays a Gastropub. It is very centrally located in the middle of the town facing out onto Market Quay where they hold the Country Market on Tuesday mornings and host other events. The décor in Jim Edwards is traditional and there is always a buzz. Sit up at the bar or grab a corner. They do excellent food in the bar all day as well as really good food in their restaurant. Here you will always be sure of Kinsale oysters served natural or cooked in their own juices, finished under the gril with a beurre blanc sauce – and you will get a great pint of J.Arthur Guinness with them or if you are being a little bit more refined – you can have a beautiful glass of Chablis. Their seafood dishes here are legendary – King Prawn Scampi, panfried hake with smoked salmon butter; baked scallops with a Mornay sauce; a fabulous Seafood Platter with lobster, oyster, prawns, crab, smoked and fresh salmon as well as mussels. I love their scallops as well as their sole on the bone with lemon and parsley butter. You don’t have to be totally a fishophile because they do great steaks also – fillet, T-Bone or Sirloin and their garlic potatoes are gorgeous. I love to go here too because you will find classical dishes that you don’t see in other restaurants such as Kidneys “Madeira” – juicy lamb kidneys and mushrooms spiked with Madeira and garlic served on hot toast. I also love their honey roasted rack of lamb with rosemary and garlic and their really comforting roast duck which is half a free range duckling served with black currant and cassis sauce. Yum.

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