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Margaret's Blog









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.


 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




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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