Sweet on Sticky Bun

Posted on: 7th July, 2014

Category: Food & Drinks

Contributor: West Cork People

Sticky Bun Café on Rossa Street in Clonakilty has created a menu using simple, seasonal ingredients sourced locally and prepared with genuine passion to create a menu that gives a real taste of West Cork. Proprietor Kay Burke has brought her son Kevin, an award-winning chef at Ireland’s only two star Michelin ‘Restaurant Patrick Gilbaud’ on board, to lend his expertise with getting her vision off the ground.

“We wanted to create a menu that gives a small choice of big flavours,” explains Kevin. Sandwiches are all made with Arbutus sourdough bread and include options like pulled pork or Toonsbridge buffalo mozzarella and aioli made with fermented chilli paste. Salads are based on whatever is in season, such as a combination of tenderstem broccoli, French beans and mange tout with sesame. The selection of four salads and sandwiches change weekly on the artisan menu.

Proprietor Kay Burke with her son Kevin, an award winning chef

Proprietor Kay Burke with her son Kevin, an award winning chef

The seasonal salads are complemented by the interesting and tasty soup of the day…no boring old veg soup at this establishment, rather a creamy roast parsnip with curry oil or cauliflower and cumin to tantalise your taste buds. There is also a daily hotpot, for example pork, chorizo and fennel cassoulet or spring chicken broth with seasonal veg. Quiches are made fresh every morning and brunch lovers will be delighted to hear there is a frittata served at the weekend.

For one who likes a simple but tasty breakfast that harks back to childhood, try the egg and soldiers made with an artistic twist. Homemade granola is served with yogurt and fruit compote or for a lighter option try the selection of Arbutus toast. There is also croissants and pain au chocolat.

Another unique element to the menu is that customers have the benefit of raw unhomogenised milk from McCarthy’s Natural Dairy.

Kay has always had a passion for food and opening her own café in her hometown is a dream come true. She spent a year doing market research and various courses before starting up this new venture, completing a course at Ballymaloe Cookery School and a number of sugarcraft courses in the UK, Madrid and Scotland, as well as a business course with renowned restaurant advisor Blathnaid Bergin.

Kay makes all the delicious cakes served in the café, most of which are glutenfree (at no extra cost).

The café interior is light and airy with fun pop colours and ambient lighting. There is ample room for buggies and families are very welcome. There is also a small outside courtyard seating area with overhanging herb and tomato plants.

Sticky Bun Café serves Illy coffee and Wall and Keogh organic teas.

Everything is available to takeaway and vegetarians and coeliacs are well-catered for.

Sticky Bun Café is open daily from 9am to 5pm and Sundays from 12pm.

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