The Bordbia Just Ask restaurant of the month for June goes to Good Things café at Dillon’s Corner, Skibbereen, Co. Cork.
|Carmel Somers, Owner & Chef at The Good Things Café, Skibbereen, Cork|
Good Things is the creation of chef, boss and mother extraordinaire, Carmel Somers, a passionate chef who cooks simple, fresh and tasty food.
“Good ingredients make good food”, says owner Carmel Somers, owner & chef at Good Things café. “Therefore, at Good Things we make a priority of locally sourcing the best ingredients possible. In essence, whatever we cook, we like to ensure it’s something we would like to eat. Not only do our customers eat our food but also our staff, our family and our friends, therefore, we do our utmost to provide truly good food”.
Their fresh meat is supplied by local butcher, William Walsh and Dave Louks of Sheehymore Free Range Farm supplies their chicken and eggs.
Fish and seafood are sourced from The Fish Station in Skibbereen and Ted Browne of De Brun Iasc Teo in Dingle. Additional suppliers include Sally Barnes of Woodcock Smokery for her smoked fish and the Ferguson family of Gubbeen Farmhouse for their Gubbeen cheeses and cured meats.
The Kingstons of Glenilen Farm are the suppliers for all their country butter, creme fraiche, clotted cream and yoghurts. Local fruit & vegetable suppliers include Steve and Aly of Grá Farm, Radical Roots of Bandon, grower Phil Walsh, Gubbeen Greens from Gubbeen House Gardens and Tim York of Lisheen Organics in Skibbereen.
Carmel also runs a successful Cookery School which continues with their tradition of cooking honest tasty good things to eat. For more details visit their website at www.thegoodthingscafe.com or call +353 (0)28 51948. (pics @GoodThingsCafe )
Bord Bia’s Just Ask initiative was established in 2009 to recognise restaurants across the country that demonstrate best practice both in sourcing local produce, and profiling suppliers on their menus. Listing the local farmers and businesses involved with bringing a menu together can enhance the experience for diners and promotes better engagement with the farm to fork journey.
To date, there have been over 65 winners, selected by food writer Georgina Campbell in collaboration with Bord Bia. Each month, a Restaurant of the Month is selected for an eatery that exemplifies the principles of the campaign. A leading restaurant is chosen for the annual Restaurant of the Year award and Good Things cafe actually won the Restaurant of the Year 2017 at an award ceremony last September.