Goldie Restaurant on Oliver Plunkett Street in Cork city centre first opened for business in September 2019.  Winning much critical acclaim and Best Chef of the Year 2020 Award, the restaurant also established itself as a shining example of sustainability and ethical sourcing.

Now, two lockdowns later, as well as a limited take-away menu, proprietors Aishling Moore and Stephen Kehoe have decided to incorporate a fish shop at the restaurant.  This will directly support the fishermen who have supplied them from the beginning.

The fish shop will be open only when the day boats from East Cork sail (usually Wednesday – Saturday) so fish lovers can join the restaurant’s mailing list to get alerts about when the shop will be open and what will be on offer.

As with the restaurant, Goldie Fish Shop will also take a ‘whole catch’ approach.  This means that it will take whatever is caught on the day, regardless of the quantity and species, ensuring a daily changing menu featuring the freshest produce available and a guaranteed livelihood for the fisherman.  The restaurant is committed to ordering in the same quantities as before lockdown.

In addition to pin-boned fish, portioned with the utmost care, some of the restaurant’s signature dishes will also be pre-prepared to cook at home.  These include tarragon, chervil and parmesan crumbed pollock, tandoori spiced monkfish, squid ragu (just reheat and add to spaghetti), it’s signature salt fish brandade with seaweed crackers, fresh boxes of Panko fish fingers for kids and lots of the restaurant’s favourite sauces, which work so well with fish.  The variety will grow as the restaurant adapts.

Moore and Keogh see the shop as a natural progression for the restaurant, particularly in the current environment.

“We have used the time in lockdown to really learn about drying, salting, pickling and storing every part of the fish, as well as how best to use the seaweed and sea vegetables readily available on our coastline” said Moore.

“We feel that this knowledge will bring something totally new to Goldie going forward and means that we will be in complete control of our output.  We look forward to the fish shop becoming a permanent feature of our business.”

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