Brunch, Lunch, Tapas, Fingerfood and Dinner
Good Food Using Locally Sourced Ingredients
The Brook Inn in Cork’s pretty suburb of Glanmire comes with three generations of family cheffing expertise behind it. The Murphy’s have owned the pub for seventeen years. Greg Murphy is Head Chef/Owner here for the last couple of years. Before that, his father Liam Murphy, who trained in The Shelbourne and had been Executive Chef at a big well known Cork Hotel, bought the pub and introduced the food element to The Brook Inn. Back in the 1970’s, when Ireland’s restaurant scene was practically non-existent, Greg’s Grand Uncle Sean Kinsella, was making big waves in Sandycove Dublin, with his celebrity status at The Mirabeau Restaurant. Listed in the top 50 restaurants in the world in its day, The Mirabeau attracted big names like Fred Astaire and Charlie Haughey, to mention just a couple. Sean Kinsella was known as Ireland’s first celebrity chef so Greg Murphy has big boots to fill, which he is doing admirably, with great energy and his own particular brand of good cooking. Having undertaken a stage in the UK's only Two Michelin Starred Pub, The Hand and Flowers in Marlow, under Head Chef Tom Kerridge, Greg has taken his experience and ingeniously created his own take on much loved pub food.
First impressions of The Brook Inn might make you think this is an old fashioned country pub. The impressive two storey building is traditional looking, bedecked with flowers. Step inside and the picture totally changes, with striking interior design which features images of the original pub but shouts contemporary chic . A lovely large bar area with high stools and welcoming modern fireplace are more akin to the luxuries of a cocktail bar than an old Cork pub! Striking decor has the wow factor and leads the way to the excellent food experience.
Greg’s ethos is simple ‘Family run is a big thing for us. We want to provide people with a good family service. My mum Bernie Murphy runs front of house and she gives it that personal touch. Our food is all about the best ingredients. For me that’s number one in good cooking. We use local suppliers. We have a supplier down the road with his own abbattoir for our beef. We use local farmers for vegetables. Then I like to cook things simply and present them nicely. Good food is all down to the quality of the ingredients. Moreover, I am passionate about food and the best produce and I am motivated by improving every week on what we do.'
Greg’s passion for food is refreshing and convincing. He really knows where he is going with The Brook Inn. To increase his cooking experience, he likes to do stages with big names like Derry Clarke at L’Ecrivain and Michelin two starred Restaurant, Patrick Guillbaud in Dublin. From these chefs he brings back inspiration, incorporating what he has learned into what he serves to his customers from his own kitchen. Greg understands food, from the sourcing to the preparation, cooking and storing. He butchers his own meat cuts. His backroom operation is impeccable. We could say Greg is obsessed and committed, a passionate perfectionist. We wouldn’t be over-exaggerating!
The Brook Inn serves tea or coffee and homemade scones and pastries each weekday morning from 10.30am. At weekends, Breakfast Brunch is offered from 9.30am. Here you can enjoy dishes like The Full or Half Brook breakfast, or classy Eggs benedict, as well as pastries and porridge. Lunch every day is a choice from the A la Carte or the traditional carvery of local meats and traditional veggie accompaniments. Or you can choose from the organic salad bar which features locally grown produce.
Tapas are served from 3pm to 9.30pm, a selection of sharing nibbles perfect with drinks. Finger Food is also served at the bar with a choice of hot and cold dishes at a reasonable price per four items. Early Bird and A La Carte dinner runs from 2.30pm through the evening. Early Bird includes an eclectic mix of dishes at great value. The bar pushes up a notch or two for dinner, when choices are presented in modern menu style of just the main ingredient. What comes on the plate is a total surprise, exquisitely cooked and beautifully presented. Superb value at this level for three courses of top quality produce, skilfully handled.
The Wine List is presented in easy to understand language, from Cool and Crisp or Round and Dry for whites to Juicy and Soft or Spicy for Reds. Easy for anyone who isn’t a wine buff but knows what style they like, to find what they want. A good selection of Rosé wines and full bar service also.
Children are very welcome at The Brook Inn and have their own menu of kids favourites made in house. Confirmations and Communion parties are also welcomed.