Most restaurants look forwards for inspiration, trying to divine the desires of the public for what will be the next big thing. But Cork’s Farmgate Café doesn’t do that. Instead, Farmgate behaves like an Italian restaurant: respecting the tradition, acknowledging the past, learning from the ancestors, continuing the tradition. More than twenty years ago, Kay Harte established the template whereby the menu at the Farmgate would be directed by the foods sold downstairs in Cork’s English Market, the tripe, the fish and shellfish, the corned beef, the mutton, the spuds and cabbage. Today, Ms Harte’s daughter, Rebecca, and Mirco Fondrini, who runs the room, continue that proud tradition of culinary curatorship. And that’s why, for many Cork food lovers, Farmgate Café is not just a Cork city treasure, it’s a national treasure.
More from the wonderful County Cork
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