Caviston's Food Emporium
Certain places define the food culture, because the ways in which they influence people are so myriad, so enduring.
More than twenty years ago, staying in a friend's house just around the corner from Caviston's of Glasthule, we paid out first visit. Our diary from early 1989 records that we bought Galway oysters, smoked cod, and some Milleens and some Ring cheese. We also bought some onions, because Peter Caviston gave us a recipe for onion sauce to go with our smoked cod – he delivered the recipe verbatim, off the top of his head. We were hooked.
And ever since that day, like everyone else who enters this portal of pleasure, we have been hooked. Peter Caviston caught us that day, with his banter and his recipe, and we smile every time we walk through the door of both the emporium and the restaurant. Mark and David Caviston now run the shop, deli, cheese counter, fish counter, whathaveyou, whilst Noel Cusack continues in the restaurant with his delicious fish cookery, cookery that obeys the fish cookery maxim: fresh fish, simply cooked.
Caviston's defines the food culture. We have never forgotten the lesson we learnt that day – we think it was Tuesday 7th March, 1989: look after your customers; sell good produce; seize the day. Caviston's seize the day, every day.
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