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Margaret's Blog







 Granny Griffin's Fruit Scone


Have you tried one of Granny Griffin's delicious Fruit Scones yet? These mouth-watering treats are made using only the finest ingredients, free-range eggs and are packed full of succulent fruit! Served with fresh real cream and jam, I would even go as far as to say you won't find a tastier scone anywhere else!



(makes 5) 




• 1/2 lb self raising flour

• 1 tbs caster sugar

• 1 tbs butter

• 1 egg

• 2 tbs mixed dried fruit

• 1 pinch salt

• 1 cup buttermilk



Mix all the dry ingredients in a mixing bowl. Add the butter and mix into breadcrumbs, then add buttermilk, egg and fruit, and mix until all combined.

Transfer on to a floured surface 1 and a hald inches thick and cut out 5 round pieces with a scone cutter. 

Place on baking tray in a pre-heated oven at 180°C for 15-20 mins.


Enjoy your delicious fruit scones!


Bread and_butter_pudding



Granny Griffin's Bread & Butter Pudding



• 20 slices White Bread (crusts removed)

• Butter

• 900ml Milk

• 4 Eggs

• 100g/4oz Icing sugar

• 100g/4oz Sultana

• Ground Nutmeg (pinch)

• 1tbsp Vanilla essence


1. Butter each slice of bread and cut into trianges. Butter a gastronome tray and arrange a layer of the bread, buttered side down on the base of the tray.

2. Sprinkle some of the sultanas on the bread and dust with a little ground nutmeg.

3. Cover with another layer of bread, sultanas and nutmeg.

4. Finish with a layer of bread, buttered side up.

5. Beat eggs, milk vanilla and sugar together and gently pour over the bread layers.

6. Allow to stand for about 10-15 mins, then transfer to pre-heated oven at 180°C for about 30 mins until risen and 'set'.

Butternut Squash


Chef Jamie's Honey Roast Butternut Squash & Toasted Walnut Salad, Cashel Blue Cheese
& Slow Roasted Tomato


• 2 x whole butternut squash - peeled, diced and de- seeded
• 6 x whole vine ripened tomatoes cut in half
• 2 x cups of walnut halves
• 3tbs of Blarney honey
• 4 tbs of olive oil
• 2 cups of Cashel blue cheese
• 200g of washed mixed baby leaf salad (organic)
• 3tbs of salad dressing
• Add salt & pepper to taste


1.Toss the butternut squash with the 3tbs of olive oil and honey. Add salt and pepper to taste and transfer to a roasting tray, pre-heating the oven to 170°C and cook for 15-20mins or until the butternut is cooked through but still firm to touch. Transfer to another bowl, then add the walnuts and toast in the oven for 5mins. Set aside.

2. Arrange the tomato halves on the roast tray, sliced side facing up and drizzle the remaining olive oil over the tops of the tomatoes. Add salt and pepper to taste and slow roast in a pre-heated oven at 100ºC for up to 1hr. Take the cheese out of the fridge until it is room temperature.

3. Toss the salad in the dressing and arrange on a plate or bowl. Divide the cheese equally on each plate, crumbling to small cubes. Add the butternut squash, walnuts and top with two halves of tomato.

This salad can be served hot or cold. If you would like to serve hot, transfer the butternut squash, walnuts and slow-roasted tomatoes to a roasting tray and put in a preheated oven at 170ºC for about 5mins and then arrange on the salad plate.

Serve with a nice crusty white baguette bread and a glass of Chilean chardonnay. Enjoy!

Chicken Skewers

Spice up your BBQ this Summer with some
Cajun Chicken Kebabs with a Raita Yogurt Dipping Sauce



(makes 6)


3 medium sized chicken fillets

1 tablespoon of Cajun spice

300ml of sunflower oil

1 tablespoon of chopped fresh coriander


Raita (mix all together)

2 cups of natural yogurt

Half cup of chopped cucumber, diced or grated

1 tablespoon of fresh chopped coriander

1 tablespoon of chopped mint leaves

Salt & pepper



Mix all ingredients together and slice the chicken fillets lengthways through the middle and add to the cajun spice mix. Marinate over night. Using a steel or wooden skewer, insert into the chicken pieces lengthways so you have 6 skewers in total.


Arrange on a hot barbecue, turning occasionally to make sure that the chicken is cooked thoroughly. Serve with the Raita dipping sauce and a cold glass of 8 Degrees Ale.


- Jamie, head chef at Griffins



Fuchsia & Busy Lizzies – we can flower without sunshine!

Fuchsias and Busy Lizzies are great in not so sunny spots as they have great ability to flower without sun. Needless to say this makes them ideal for our Irish summers! So easy to grow, I find that they do really well in John Innes Multipurpose and slow release feeding. Some of my favourite varieties of Fuchsia are Coachman, Betty, Martha, Peggy and Springtime.

Busy Lizzies come in a great range of colours – from whites, pinks, salmons right through to bright red.




Homegrown strawberries taste amazing and are so easy to grow – but, not in the ground! I have found it much easier, and an abundance of fruit had grown, when I grew my strawberries in growbags, in hanging baskets and in raised beds.

When strawberries are grown up high they won't get attacked by slugs and are less likely to get disease (by being away from the damp Cork soil).

Why not grow a few strawberries in a high plastic container, recycle an old drum and cut holes in it and plant strawberries through the holes on top of the container as well.

You will have a wonderful crop of great tasting strawberries in no time!

A new, really tasty variety is Elan. This is a professional variety for the demanding amateur grower. It has been given the title of gourmet strawberry. Up until recently, this variety was exclusively available to the professional grower, so it's a real delight to finally be able to offer this on the domestic market!



Surfinia – The Genuine Trailing Petunia

Surfinias are great in baskets and patio containers and will produce a cascade of colour before long. The key to success is regular feeding, so give them slow release feeding and occasionally some Maxi Crop tomato food. Surfinias love a sunny position and hate being too dry, so keep an eye on your watering programme. When you water your baskets or containers, make sure they are dry – never water with compost that is still wet. Remember, all in moderation - not too dry, not too wet.


Choisya Aztec Pearl

All my good points:

  • I smell beautiful

  • I'm evergreen

  • I can be grown in a container

  • I have beautiful white flowers in May/June

  • In a hot summer I may flower in late summer

  • I have lovely glossy foliage

  • I'm simply the perfect plant!


Tolerates any well drained soil and a reasonably bright, sunny position – generally, a very hardy shrub. Lovely near a patio or front door. Use John Innes Multipurpose compost and Westland slow release fertilizer and your shrub is looked after for another year. Repeat feed annually.
Keep in mind that Choisya is weather conducive to the spread of blight!




Tough little plants that flower all through the summer. They can tolerate very dry positions and are ideal for pots and containers. Nicotiana is related to the tobacco plant, thus the name.I recommend you plant these in groups of three.



Blight warning

The weather at present is conducive to blight, so spray regularly, follow dilution ratios and don't be too heavy handed. A little washing-up liquid in the spray will help the spray stick to the foliage better.




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Sun 10am - 6pm

Bank Holidays 9am - 6pm

Restaurant open til 5:30pm



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

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