City food gurus to host rural pop-up in Ballygurteen

April 7th, 2017 5:35 PM

By Southern Star Team

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A WEST Cork bar is being turned into a street food haven in a bit to attract diners with a love of alternative culinary entertainment.

Tot’s Bar in Ballygurteen is the venue for an event being hosted by a Clonakilty firm, in conjunction with Cork city’s The Sharp Knife food crew.

The brainchild of Kate Ryan of, another Cork success story – 8 Degrees Brewing – is coming on board for the event, which aims to entice city dwellers to sample some of the best the West has to offer.

‘We will be dropping city folk into a sleepy West Cork village for a night that celebrates the best of West Cork produce and explores new ways with craft beer,’ explained Kate.

‘Ballygurteen is 10 minutes from West Cork’s premier foodie town of Clonakilty and it will host

an award winning craft beer brewery, mixologists and the best local DJ talent for one night only,’ added Kate. 

The Sharp Knife are a guerilla style street food chef crew based in the city. Bryan Phelan is formerly of Holy Smoke and now working at Rachel Allen’s new Cork city eatery while Mike McGrath comes from popular Japanese restaurant, Miyazaki.

 ‘Each of the eight courses have been specially created by The Sharp Knife, taking visitors on global culinary journey of street food.  Many dishes will be cooked with craft beer, expertly matched by Caroline Hennessy of 8 Degrees Brewing.’

 ‘Tots Pub has been welcoming people from all over Cork for decades and has been more than willing to shake up the image of the sleepy country pub for years, under the playful guidance of landlady Carmel Dullea,’ said Kate. ‘Easy to get to, but smuggled away, it’s the perfect place for us to pop up a restaurant.’

Taking place on Saturday April 8th, the night includes a fully licensed bar, and DJ Paul Cullen spinning blues, funk, jazz and soul classics.

‘It’s not your usual dining experience, but that’s what we like to do at – test the unconventional and bring something truly unique to the table.’

 The menu itself is a secret and won’t be revealed until diners arrive.  Diners are asked to leave any foodie inhibitions well and truly at the door and to go with whatever is put in their way.

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