On the Pigs Back English Market Stall is a street-food stop in English Market Quarter, Cork.
Isabelle Sheridan's French-founded English Market stall, trading since 1992, which won Best Market Stall in County Cork. A counter of Continental.
Must order: A quiche slice and a piece of French bread - the most French experience Cork can offer without flying to Brittany
Address: Unit 11, The English Market, Grand Parade, Cork, T12 PH6Y
Perched on the balcony above the English Market since 1994, the Farmgate is Cork's most storied lunch destination. The market traders supply the kitchen.
Order: Drisheen on buttered toast as a side to the daily special - a Cork food that has nearly disappeared from restaurant menus; the Farmgate serves it with conviction
Joe and Barbara Hegarty's French-Irish patisserie stall in the English Market, trading since 1996. Classically trained pastry chefs making handmade mousse.
Order: Seasonal mousse cake slice - the West Cork butter in the pastry base is detectable and makes a difference
The 1788 covered market at Cork's culinary heart, with stalls passed down through generations. Tom Durcan Meats and O'Flynn's Sausages are the anchor trades.
Order: Sliced hot spiced beef from Tom Durcan's stall by the fountain - the benchmark of Cork food culture and Cork's oldest surviving street food
Since 1990, the definitive source of Cork spiced beef in the English Market. Tom Durcan runs two stalls side by side - the butcher's counter and a dedicated.
Order: Hot sliced spiced beef from the dedicated counter - a fundamentally Cork experience available only here
A fourth-generation family business since 1921, O'Flynn's is Cork's most celebrated sausage maker. Over 50 varieties, with the Cork Boi as the flagship.
Order: Cork Boi sausage in a roll - over a century of sausage-making expertise in a single bite, with Murphy's stout in the mix
Perched on the balcony above the English Market since 1994, the Farmgate is Cork's most storied lunch destination. The market traders supply the kitchen.
Order: Drisheen on buttered toast as a side to the daily special - a Cork food that has nearly disappeared from restaurant menus; the Farmgate serves it with conviction
Joe and Barbara Hegarty's French-Irish patisserie stall in the English Market, trading since 1996. Classically trained pastry chefs making handmade mousse.
Order: Seasonal mousse cake slice - the West Cork butter in the pastry base is detectable and makes a difference
A Cork city outpost of the Kerry seafood family that has been fishing and selling directly since 1963. The Patrick Street counter serves hot fish and chips.
Order: Fish and chips with Kerry-landed cod or haddock - the freshness margin over a city chip shop using frozen fish is significant and detectable
The 1788 covered market at Cork's culinary heart, with stalls passed down through generations. Tom Durcan Meats and O'Flynn's Sausages are the anchor trades.
Order: Sliced hot spiced beef from Tom Durcan's stall by the fountain - the benchmark of Cork food culture and Cork's oldest surviving street food
Since 1990, the definitive source of Cork spiced beef in the English Market. Tom Durcan runs two stalls side by side - the butcher's counter and a dedicated.
Order: Hot sliced spiced beef from the dedicated counter - a fundamentally Cork experience available only here
A fourth-generation family business since 1921, O'Flynn's is Cork's most celebrated sausage maker. Over 50 varieties, with the Cork Boi as the flagship.
Order: Cork Boi sausage in a roll - over a century of sausage-making expertise in a single bite, with Murphy's stout in the mix