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Margaret's Blog






Beef Curry roulade



Serves 4-6



• 100g butter or ghee
• 200g stewing beef
• 1 tbs tomato purée
• 2 cups of beef or chicken stock
• 1tbs of garam masala or curry powder
• 1tbs of garlic
• 1tbs of ginger purée
• 1 large diced onion
• 1/2 cup of chopped coriander
• 1 large puff pastry sheet
• 2 cups of mashed potato
• Salt and pepper to tast



Heat the ghee/butter in a pan and add the onions. Sweat for 15 mins until soft and starting to brown. Add garlic and ginger and cook for a further 15 minutes, then add the beef. Sweat until browned, then add the garam masala/curry powder, turn down the heat and cook for a further 5 minutes, stirring regularly. Add stock, tomato purée and simmer on a low heat for at least 1 hour, or until the meat has become soft and tender. Add the coriander, then leave to cool. Add the mash and thoroughly mix. You will want a thick, lumpy texture that binds well. Scoop this into the centre of the puff pastry sheet and roll at both ends. Seal both ends and make sure to pierce through the pastry roll a few times to let steam out. Transfer to a baking sheet and bake in a hot oven at 180°C for 20 minutes, leave to cool then slice into 4 separate roulades.

Serve with a fresh garden salad and yogurt raita. 


Cherry Tomato, Cashel Blue Cheese & Rocket Quiche

(serves 6)



• 300g plain flour
• 200g butter
• 4 tbs cold water

• 10 cherry tomatoes halved
• 300g Cashel blue cheese
• 100g rocket
• 6 eggs
• 100ml fresh cream
• Salt and pepper to taste



In a mixing bowl, mix the flour and butter until it binds. Add the water, one spoon at a time, until you can roll the pastry in a ball. Cover and leave in the fridge for half an hour. Take this out of the fridge and roll on a floured surface. You will need a flan tin, on which you will lay the pastry so that it hangs over the edges slightly. Trim the edges off with a knife and prick the base with a fork. Blind bake in a pre-heated oven at 170°C for 15-20 mins.

Beat the eggs, cream and salt & pepper in a bowl and pour into the pastry base. Halve the cherry tomatoes and arrange around the quiche. Do the same with the rocket leaves and cheese, then return to the overn for 30 minutes at 150°C.

Leave to cool for 5 minutes before serving. Enjoy with some fresh garden salad.



Having trouble squeezing into your wetsuit this summer? Try this healthy option from the restaurant:


Avocado, Garden Strawberry and Brie on a bed of Organic Baby Salad Leaves, Toasted Walnuts and Balsamic Reduction

(serves 4)



• 1 Avocado
• 1 Punnet of strawberries
• 200g Brie cheese
• 100g salad leaves
• 1 cup of walnuts
• 4tbs of balsamic reduction
• 4 halved cherry tomatoes
• 12 slices of cucumber
4 tbs of tasted mixed seeds



Toss the walnuts in blarney honey and bake in a hot oven at 170°C for 3-5 mins, being careful not to burn. Leave to cool.

Toss the salad in a little olive oil with the seeds and arrange on 4 plates. Cut the brie into 12 small pieces and arrange around the salad. arrange the walnuts evenly around. Half the avocado and scoop out the flesh. Slice this in to thin strips and arrange over the salad. Finish with a drizzle of the balsamic reduction and a sprig of fennel from the garden! et voila!



What a cool way to get fantastic looking plants & recycle all of Mum's empty coffee jars!


What you need:

• A few coffee jars (the bigger the better)
• John Innes Multipurpose Compost
• Grit (small stones)
• Scissors or secateurs (make sure you have an adult with you and be careful!)
• Shrubs from your garden will provide cutting material


What to do:

Put a layer of grit or stone at the base of the jar. Quarter-fill your jar with John Innes Multipurpose Compost mixed with grit (make sure your compost is pre-wetted)


Now take about 3 cuttings from your favourite shrub or plant. Cut off a cutting approximately  10-15cm long, remove lower leaves and wash in                regular tap water (no need for rooting powder). Dry off excess water off cutting and insert cuttings in compost. Space out cuttings in a triangular formation.

Put your lids on the coffee jar and place in a warm position but not in direct sunlight! There is no need to water as the lid keeps in all the moisture. Cuttings should root in 6 to 8 weeks.



Some of the easiest plants to root are:

• Geraniums
• Ivy
• Coleus
• Fuchsia
• Hebes
• Buddleia (Buttefly Bush)
• Choisya 


Stay in touch to learn what to do with these cuttings once they have rooted!




Whether you are an athlete competing at an international level or not, breakfast is important. If there was a best breakfast category in the Olympics this year, we'd bet the Irish would take first place. Here's why:


Griffin's 3 Egg Free Range Omelette with Cheese & Mushrooms




• 3 free range eggs
• 5 sliced mushrooms
• 1 handfull of grated cheddar cheese
• 1 knob of butter
• 1/2 cup of olive oil
• Salt and pepper to taste



Heat the oil in a large frying pan until hot. Sauté the mushrooms until soft and transfer to a small dish.

Clean the pan and add the rest of the oil and heat until hot. Beat together the eggs, butter and salt & pepper and add to the hot pan, turning down the temperature and frying for 30 seconds. 

Now add the cheese and mushrroms, using a spatula to flip over half the omelette to form a semi-circle. Transfer the pan to a hot oven at around 180°C for another 3 minutes*. This will give the omelette lift and will fluff it up slightly. Using a good tea towel or oven glove, transfer the omelette from the pan to a plate and serve with toasted bread and butter.


* NOTE: Make sure you are using a frying pan with a heat resistant handle so it doesn't burn or melt when placed in the hot oven.



Make a delicious, authentic Lasagne (serves 4)




• 500g good quality mince meat

• 1 onion

• 2 garlic cloves

• 1tbs of tomato puree

• 420g tin of chopped tomato

• 6-10 pasta sheets (depending on dish size)

• 1tbs of chopped herbs, rosemary and thyme

• 1 glass of red wine

• 2 tbs of olive oil

• 50g of grated Bandon Vale Cheddar/ grated mozzarella

• 2 peeled & diced carrots

• 2 sticks of celery

• Salt and pepper to taste





Heat oil in a pan, add onions and garlic, and sauté for 5 minutes until onions are soft. Add mince meat and sauté until the meat has browned. Add red wine and reduce for another 5 minutes, then add the tomatoes, carrots, celery and herbs, and cook for a further 8 minutes.

Pour the mixture into an oven safe dish and layer with 1/4 pasta sheets. pour half the sauce on this and layer again with pasta sheets. Pour on the remaining sauce then cover with the grated cheese. Place in a pre-heated oven at 140°C for 8-10 minutes, being careful not to burn the top of the cheese. Leave to cool for 5 minutes and serve with warm herb bread and a light salad.




Mon-Sat 9am - 6pm

Sun 10am - 6pm

Bank Holidays 9am - 6pm

Restaurant open til 5:30pm



Dripsey, Co. Cork.
Tel: +353(0)21 7334286

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