Sumptuous Seafood Feasting
Jim Edwards Restaurant
Jim Edwards Bar
Make A Night Of It
Jim Edwards is a part of the Kinsale scenery. This is one of the original bars of a town which has the sea at its heart. Located on Market Quay, off the main thoroughfare but just a short walk from the centre of town – this is the perfect spot to soak up the traditional seaside welcome of a place known for its gourmet status.
Kinsale takes a lot of beating in that sense – and the food at Jim Edwards has added to that reputation for over 40 years. Still owned and run by the Edwards family, Jim has now retired more or less, but his sons Liam and Kevin and daughter Maeve are very much at the helm. This establishment combines a lively public bar with a more formal restaurant at the side. The dinner menu boasts a list of local suppliers as long as your arm - the Edwards clan and Chef Paul O'Callaghan try to source everything from within a tight radius of Kinsale. Of course fish abounds in this setting. Martin Shanahan cooked in these kitchens in his youth, still remains a long-time family friend, and was influential in advising on menu dishes, so you know things are going to be good.
Oysters appear here as a first course served with Tabasco sauce, lemon and black pepper - absolutely divine - you won't taste better anywhere. They come from just round the bay where the waters of the Atlantic are clean, providing the right environment for production. Mussels are also grown nearby too and served on the half shell with garlic breadcrumbs. Meat eaters will enjoy the lamb's kidneys cooked with Madeira served as a first course here - unusual to find them on menus these days and well worth trying. For main, you can delve into deep water again with baked fillets of Fresh Cod cooked with a blue cheese crust. King Prawn Scampi are to die for - crunchy with golden crumb encasing the freshest large prawn tails. We really enjoyed them with a dish of creamy Potato Gratin and a perky salad of baby leaves in mustard seed dressing. Grilled Black Sole on the bone celebrates this most royal of fish with a light dressing of lemon and parsley butter.
From the land, West Cork's Skeaghanore Duck is roasted and served with a blackcurrant and cassis sauce, and the steaks are treated elegantly - grilled to preference with a choice of black peppercorn or mushroom and red wine sauce or good old garlic butter to melt over the top. There is something for the sweet toothed also - you can taste local strawberries with ice cream or something a bit more fancy - a meringue with whipped cream and fresh seasonal fruit and other delicious creations from the kitchen. Wines are complimentary to the fish and steaks here - a comprehensive list with a good balance of price and choice.