Young Munster chef and renowned Pitmaster, John Relihan, has been lured back to Ireland to open his first Irish restaurant in Cork city centre called Holy Smoke. The 88 seater, a BBQ smokehouse restaurant, is based in the Mardyke Complex, with its own entrance on little Hanover Street. The restaurant opened for business over the Easter weekend.
Relihan has serious form when it comes to cooking with fire. He was head chef at Jamie Oliver’s Barbecoa BBQ restaurant in London and trained with world renowned Pitmaster Adam Perry Lang. Prior to this he worked in St John restaurant so he is no stranger to ‘nose to tail’ eating.
At Holy Smoke he uses only the finest locally sourced meats which are cooked low and slow, sometimes up to 16 hours, over wood and charcoal from 100% sustainable woodlands, so no nasty chemicals.
Relihan also uses different combinations of hazel, ash, maple and cherry woods to compliment the flavour profiles of his dishes. Rubs, marinades and sauces for the ribs and prime cuts and are all made in house. Vegetarians are also catered for and a good craft beer and cocktail menu complete the offering at this welcome new addition to the Cork dining scene.
The new restaurant represents an investment of €400,000 by the MD of the Mardyke Complex, Eddie Nicholson, and will create 14 new jobs on site.
The Mardyke Complex has already successfully incorporated a Porter House and a Woodshed Baa & Grill to its existing boutique bowling alley and pool hall concept in the old Woodford Bourne & Co building. Holy Smoke is housed within the old wine cellars of the property using the vaulted ceilings of the original building to create a unique feature to compliment the venue’s urban, relaxed styling.